Archive for August 2012
Find eggs with the soonest expiry date (the older the egg, the easier the peel!)
Get more eggs than you will need!
Place them gently in a large pot and cover eggs with hot water and a splash of white vinegar
Bring eggs to a boil whilst gently stirring (this will keep the yolks in the center!)
Simmer for eggsactly 14 minutes from when bubbles begin to rise from the pot base
Continue to gently stir eggs for 7 minutes (after this the whites will have set around the yolk)
At 14 minutes, drain water from pot and run cold tap water over the eggs for several minutes
Once eggs are cold, peel, rinse and cut in half. Scoop out yolks, then place whites on a towel lined pan
Mash yolks and then mix with the following ingredients (for 18 egg yolks)
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1 cup mayonnaise
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon celery salt
1 teaspoon curry powder
4 dashes hot sauce
Slight squeeze of lemon juice!
Use a piping or plastic bag to fill egg white halves
Garnish with Paprika or snipped chives
Alternatively, flavor egg yolks with a choice of Siracha, pickle relish, fresh herbs or pesto!
Grate 2 cucumbers lengthwise, avoiding the seeds in the middle.
Sprinkle with salt and allow to drain in a strainer for 20 minutes
Mix into 16 ounces of your favorite yoghurt
1/2 teaspoon garlic powder
1/8 teaspoon white pepper
1/4 cup gently packed fresh mint leaves, finely sliced
Juice of 1 medium lemon
Season to taste with salt and a little sugar
1/2 cup mayonnaise
1 tablespoon sugar
Juice of half a lemon
1 tablespoon minced fresh dill
1/4 teaspoon white pepper
Beat 8 ounces softened cream cheese, and then add mayo mixture until incorporated
Spread crustless white bread with the Dill spread and top with thin slices of cucumber
- Grab two big bunches of basil- it will puree down a lot!
- Pick all the leaves off the stems and drop into boiling water, then quickly strain and plunge into ice water to stop the cooking.
- Squeeze out excess water and roughly chop the blanched leaves.
- Place Basil into food processor and pulse with 1/4 Cup Pine Nuts, 1/2 Cup Grated Parmesan Cheese, 1 teaspoon chopped Garlic, juice of 1 small Lemon
- With the processor on, drizzle in light Olive Oil until all of the ingredients move together smoothly- it is best not to add too much!
- Season with Salt, Pepper, maybe some sugar, and some very good Extra Virgin Olive Oil
Serve with pasta; cheese display; use as a marinade for chicken, topping for fish or combining with mayonnaise, cream cheese or chicken salad for a great Summer taste!