I made this dish, which consists of rice and toppings – meat, egg, peas and carrots – using a friend’s recipe. I had purple carrots in the fridge so I used them in place of orange ones.
Tag Archives: egg
I put this trifle together over the holidays. I am not as fond of the gelatine variation, so I made a custard/whipped cream version. From the bottom to the top, it consists of:
- Carla’s hot milk sponge cake from the More with Less cookbook, drenched in white dessert wine (late harvest Royal Tokaji)
- Basic egg yolk-and-milk custard
- Carla’s sponge cake with wine
- Strawberries soaked in wine and sugar
- Unsweetened whipped cream with chunks of meringue
- Egg-white sponge cake made with the whites left from the custard, drenched in wine
- Melon balls soaked in wine
- Sweetened whipped cream
- Blueberries and meringue
All in all, a colossal caloric dessert, which was fun to assemble and which my guests hopefully enjoyed eating.
I made a broth with chicken stock, soy sauce, sesame oil, garlic and ginger. I boiled a carrot, chard/mangold stems and black fungus in it, then removed the garlic and ginger chunks. At this point I added the chard leaves, a small sweet pepper, and the noodles. I finished it with the juice reserved from the kimchi I used to make dumplings, a marinated egg, and green onion.
I’ve had a very similar fusion dish at a Japanese restaurant, but with bok choy and bean sprouts instead of chard and black fungus.
Roast root vegetables with a bit of kale made for a bright red and green fritata.
I was inspired by Fafa’s recipe for pan-fried okra and shiitake mushrooms. My modifications make the dish vegetarian.
- olive oil to fry
- 1 clove garlic
- 1 fresh green chilli
- 1 banana shallot
- 6 mu-err mushrooms
- 1 piece dillisk/dulse seaweed, soaked, rinsed and drained (optional)
- fresh thyme
- 30 okra
- 1/2 teaspoon cumin seeds
- 2 eggs
- fresh-milled black pepper
- salt to taste
Soak the mu-err mushrooms in cold water for 30 minutes or in warm water for 10 minutes. Soak the seaweed, if using, in cold water for 10 minutes.
While the mushrooms and seaweed are soaking, mince the garlic and set it aside. Cut the chili in half lengthwise and set it aside. Finely chop the shallot and set it aside. Slice the okra and set it aside.
When the mushroom has finished soaking, rinse and drain. Tear it into smaller pieces and set them aside. Rinse and drain the seaweed and dice it finely, then add it to the mushroom.
Heat 1/2 teaspoon of olive oil in a small frying pan on medium heat. Add half of the chopped shallot and stir for one minute. Add the garlic and stir well, then add in the mushroom and seaweed. Continue to cook over medium heat for 10 minutes, stirring frequently. Remove from the heat and add fresh thyme leaves and salt and pepper to taste.
While the mushrooms are cooking, heat 1/2 teaspoon of oil in a large frying pan on medium heat. Add the remainder of the shallot and the chilli. Cook until the shallot begins to brown, then add the cumin seeds and the okra. Stir frequently until the okra is soft enough for your taste. For me this took about 8 minutes. Salt to taste and set aside. Remove the chilli halves and discard them.
After you have started the okra cooking, bring water to a simmer in a deep frying pan. When you have finished cooking the mushrooms and okra, crack two eggs into the simmering water and turn off the heat. Cook until the white of the egg is completely cooked, about 1 1/2 minutes. Drain off the water and set the pan on a low heat for a few moments to dry the outside of the eggs while you assemble the rest of the dish.
Prepare two plates or bowls. The okra will take about 2/3 of the space and the mushrooms will take the remainder. Slide an egg on top of each plate and season with a bit of salt and more freshly milled pepper. Serve immediately.