Better Homes and Gardens (Australia)
Eggs contain 11 essential vitamins and minerals plus
Soufflé omelette with smoked salmon and mascarpone Preparation time: 10 mins Cooking time: 10 mins Serves 1–2
3 free-range eggs,
separated ¼ cup mascarpone 1 Tbsp chopped chives,
plus extra, to serve 2 Tbsp extra virgin olive oil 20g parmesan, finely grated, plus extra, to sprinkle 40g cheddar,
coarsely grated 60g hot smoked natural salmon, skin removed, flaked into small pieces Freshly ground black
pepper, to season Baby capers, to garnish Micro herbs, to garnish Lemon wedges, to serve
1 Put egg yolks, mascarpone and chives in a large bowl and whisk to combine.
2 In a second large bowl, whisk egg whites using electric hand mixer until stiff peaks form. Fold through egg yolk mixture.
3 Heat oil in a 22cm nonstick lidded frying pan over a medium heat. Pour egg mixture into the pan and cook for 5 minutes or until little bubbles appear all over surface. Sprinkle with cheeses and salmon. Cover with lid and cook for a further 1 minute. Carefully fold in half to enclose filling then cook covered for a further 1 minute. Sprinkle with extra parmesan, season with
pepper and serve immediately scattered with capers and micro herbs, and lemon on the side.
Baked huevos rancheros Preparation time: 10 mins Cooking time: 45 mins Serves 6
Cooking oil spray, to grease 1 cup medium white rice 2 Tbsp extra virgin olive oil 1 red onion, thinly sliced 1 red capsicum, finely diced 35g sachet taco seasoning 810g can diced tomatoes 400g can black beans,
drained, rinsed ¼ cup coriander leaves, finely chopped, plus extra leaves, to garnish Sea-salt flakes and freshly ground black pepper, to season 6 free-range eggs, at
room temperature ½ avocado, diced 6 tortillas, warmed Sour cream, to serve Long green chillies, thinly
sliced, to serve Lime wedges, to serve
1 Preheat oven to 200°C. Spray a 30 x 20cm ovenproof
dish with cooking oil. Put rice and 6 cups water in a large saucepan over a high heat. Bring to the boil then reduce heat to medium and simmer for 12 minutes or until rice is tender. Drain well. 2 Meanwhile, heat oil in a large frying pan over a medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until soft. Stir in taco seasoning. Cook, stirring, for 1 minute. Add diced tomatoes and beans then cook, stirring occasionally, for 5 minutes or until sauce has thickened. 3 Spoon hot rice into base of prepared dish. Stir in chopped coriander, then season. Spoon hot tomato mixture on top, then use a large spoon to create 6 shallow indents in mixture. Carefully crack eggs into indents. Cover dish tightly with foil and bake for 30 minutes or until eggs are cooked to your liking. Top with avocado and extra coriander leaves. Serve with tortillas, sour cream, chilli and lime.
Dutch pancake Preparation time: 5 mins Cooking time: 15 mins Serves 4
180ml milk 3 free-range eggs 2 Tbsp caster sugar ½ cup plain flour Pinch of fine salt 10g butter, chopped 1 cup mixed berries (sliced strawberries, raspberries and blueberries) Icing sugar mixture, to dust Double cream, to serve Maple syrup, to serve
1 Preheat oven to 240°C. Put a 20cm-dia. heavybased ovenproof frying pan inside to heat up. 2 Meanwhile, whisk milk, eggs and sugar in a large jug until smooth. In a large mixing bowl, combine flour and salt and make a well in the centre. Pour in the milk mixture, a little at a time, whisking to form a smooth batter. 3 Remove pan from oven, being careful as handle will be hot, and immediately add butter. Pour in batter and return to oven. Bake for 12 minutes or until pancake is golden brown and puffed up. Remove from oven and sprinkle with berries, dust with icing sugar, dollop with cream and drizzle with maple syrup. Serve immediately.
Lemon curd Preparation time: 10 mins plus 1 hour chilling Cooking time: 10 mins Makes 2¼ cups
6 free-range egg yolks 1 cup caster sugar ¼ cup cornflour Finely grated zest
of 3 lemons Juice of 7 lemons (to make 1¼ cups of strained juice) 100g butter, chopped
1 Put yolks, sugar and cornflour in a medium bowl and stir with a whisk until combined. Stir in lemon zest. Put lemon juice and butter in a medium saucepan over a medium heat. Heat, without boiling, until butter has melted. Remove from heat and gradually pour into egg mixture in a slow steady stream, whisking to combine. Pour mixture back into pan and return to stove over a medium heat. Cook, stirring constantly with a whisk, for 8 minutes or until mixture is very thick and bubbling. 2 Transfer to a large bowl, cover directly with plastic wrap and chill for 1 hour or until cold and thick. Store in a jar in fridge for up to 1 week.
Lemon and passionfruit meringue pie Preparation time: 30 mins plus 30 mins chilling and 1 hour cooling Cooking time: 55 mins Serves 12
Melted butter, to grease 1 quantity Lemon curd
(see previous recipe) Pulp of 3 passionfruits Raspberries, to serve
SHORTCRUST PASTRY 2 cups plain flour 2 Tbsp icing sugar mixture 150g unsalted butter,
chopped, chilled 1 free-range egg,
lightly beaten
MERINGUE 6 free-range egg whites ½ tsp cream of tartar 1½ cups caster sugar
1 To make pastry, put flour and icing sugar in a large bowl. Add butter and use fingertips to rub until it resembles coarse crumbs. Add egg and 1 Tbsp chilled water. Mix with hands until dough ball forms. Wrap in plastic wrap and chill for 30 minutes.
2 Preheat oven to 200°C.
Grease a 23cm-dia. base (26.5cm top) fluted loosebottomed pie tin with butter. Roll dough into a disc between 2 sheets of baking paper until 5mm thick. Line base and sides of tin with pastry. Trim off excess overhanging pastry and neaten edge. Dock (prick) base with a fork several times. 3 Line dough with baking paper and add baking weights. Bake for 15 minutes. Discard paper and baking weights and bake for a further 10 minutes or until golden. Set aside to cool to room temperature (see Cook’s tips, below). 4 To make meringue, put egg whites and cream of tartar in bowl of an electric mixer and beat on high, using whisk attachment, until stiff peaks form. Add caster sugar, 1 Tbsp at a time, until glossy and thick, with no grains of sugar visible. This will take about 10 minutes.
5 Preheat oven to 150°C.
Spoon curd evenly into pastry shell. Spoon meringue mixture in centre of pie and spread to create decorative peaks, leaving a 1cm border. Bake for 30 minutes or until lightly browned and dry to touch. Set aside to cool for at least 1 hour before serving. Serve drizzled with passionfruit and raspberries on the side.