Day Recipe Food Community

September 18, 2009

Double Cheese And Mustard Bites

Filed under: Recipes — Tags: , , , , , , — @ 12:27 am

Double Cheese And Mustard Bites

These are a staple in our house, they’re great anytime! I add them to packed lunches, picnic baskets, kids snack plates etc. My favourite way to eat them in still warm from the oven, sliced in half & buttered.

Makes 16

INGREDIENTS:

  • 175 g self raising flour
  • 1 pinch salt and black pepper
  • 1/2 tsp mustard powder 
  • 25 g margarine
  • 75 g cheese, grated (I like to use a mature cheddar or sometimes Edam)
  • 1 large egg
  • 30 ml milk (2 tbsp)
  • pinch baking powder
  • 2 tablespoons grated parmesan cheese or dry hard Italian cheese (to sprinkle on top)

 

DIRECTIONS:

  1. Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
  2. Mix flour. baking powder and seasonings, rub in margarine and stir in cheese.
  3. Mix to a soft dough with the egg and milk, reserving a little for glazing.
  4. Roll out to a round 1.5 cm (½ inch) in thickness and cut into 16 triangles.
  5. Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese.
  6. Bake for about 10-15 minutes until golden brown.

 

TIPS:

  1. You’ll find these bites taste best within 24 hours of baking. To get the ‘just baked’ taste again, zap in the microwave for 10-15 seconds. These bites also freeze perfectly.
  2. To make tasty little appetizers, cut these bites into smaller triangles or use small cookie cutters, bake until golden brown then slice in half & serve with a selection of toppings such as cream cheese & chives, smoked salmon, olive tapenade etc.
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April 14, 2009

Ham-and-Egg Pizza Squares Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:53 am

Rosemary Leicht of Bethel, Ohio, writes: “I’ve been a finalist in the Pillsbury Bake-Off three times, so I’m something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don’t venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don’t enter as many competitions as I used to, but my family still looks forward to my latest creations.”

A quick breakfast using prepared dough.

Makes 4 servings.

INGREDIENTS

  • 2tablespoons cornmeal
  • 110-ounce tube refrigerated pizza dough4thin ham slices
  • 2cups grated extra-sharp cheddar cheese (about 8 ounces), divided2tablespoons vegetable oil
  • 4large eggs

DIRECTIONS Preheat oven to 450°F. Butter heavy large baking sheet; sprinkle lightly with cornmeal. Roll out dough to 12-inch square; cut into 4 squares. Transfer squares to prepared baking sheet. Bake until golden brown and crusty, about 20 minutes.

Top each dough square with 1 ham slice. Divide 1 1/2 cups cheese among dough squares. Return pizzas to oven and bake until cheese melts, about 5 minutes.

Meanwhile, heat oil in heavy large nonstick skillet over medium-high heat. Open 1 egg at a time into pan. Fry, without turning eggs over, until whites are firm but yolks are still tender.

Top each pizza with fried egg. Sprinkle remaining 1/2 cup cheese over eggs. Transfer to plates and serve.

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April 8, 2009

Tarragon Shallot Egg Salad Sandwiches Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 1:04 am

Active time: 25 min Start to finish: 45 min

Makes 6 sandwiches.

INGREDIENTS

  • for egg salad
  • 8large eggs
  • 1/2cup mayonnaise
  • 3tablespoons finely chopped shallot
  • 1 1/2tablespoons finely chopped fresh tarragon, or to taste
  • 2teaspoons tarragon vinegar or white-wine vinegar
  • 1/4teaspoon salt, or to taste
  • 1/4teaspoon black pepper, or to tastefor sandwiches
  • mayonnaise for spreading on bread (optional)
  • 12slices seedless rye bread or 6 kaiser rolls
  • 3cups tender pea shoots (3 oz) or shredded lettuce

DIRECTIONS Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and pea shoots.

Cooks’ note:
• Egg salad can be made 1 day ahead and chilled, covered.

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March 18, 2009

Asparagus and Salmon Roe with Egg Sauce Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 10:59 am

The bright green of the fried asparagus with the yellow egg sauce and the orange salmon roe topping makes a colorful display.

Makes 4 servings.

INGREDIENTS

  • for egg sauce
  • 4 egg yolks
  • 2 tablespoons plus 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 2 tablespoons plus 1 teaspoon clarified butterfor asparagus
  • vegetable oil for deep-frying
  • 12 green asparagus spears, about 6 inches (15 cm) long
  • sea salt
  • egg sauce
  • 2 tablespoons salmon roe

DIRECTIONS MakeEgg Sauce:
1. Beat the egg yolks in a bowl. Add the lemon juice and the soy sauce and mix.

2. Add the clarified butter gradually so that it doesn’t separate, mixing as you go.

Yield:3/4 cup (150 ml).

Make Asparagus:
1. Bring about3 inches (8 cm) of oil in a medium saucepan to 340°F (170°C). Deep-fry the asparagus spears for 1 to 2 minutes, drain and sprinkle with a little sea salt. Cut the spears in half.

2. Line a serving dish with the Egg Sauce. Arrange the asparagus in it in 2 or 3 layers. Spoon the salmon roe on top.

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February 21, 2009

Ham and Egg-Salad Heroes Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 4:23 am

Serve with potato chips, a heap of tangy coleslaw, and some sweet gherkins. Finish with strawberry ice cream and chocolate cookies. By the way, the filling for these quick sandwiches is delicious on toasted English muffins for breakfast.

Makes 4 servings.

INGREDIENTS

  • 1pound purchased egg salad (about 2 cups)
  • 6ounces smoked ham, cut into 1/2-inch dice
  • 1/2cup thinly sliced green onions
  • 2tablespoons chopped fresh tarragon
  • mayonnaise (optional)
  • 4hero rolls or kaiser rolls, split horizontally in half
  • 1red bell pepper, thinly sliced into rings
  • 4large romaine lettuce leaves

DIRECTIONS Mix egg salad, smoked ham, green onions, and tarragon in medium bowl. If the egg salad seems dry, stir in additional mayonnaise by tablespoonfuls. Season to taste with salt and pepper. Divide egg- salad mixture among bottom halves of rolls. Top with bell pepper rings, lettuce leaves, and top halves of rolls. Cut each sandwich in half and serve.

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February 10, 2009

Braised Rabbit with Egg Noodles Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 3:57 am

More supermarkets are carrying fresh rabbit, as people rediscover its delicate flavor. Braising helps to keep it moist and tender. If you have trouble finding rabbit, however, you can substitute bone-in chicken, skin removed.

Active time: 40 min Start to finish: 1 3/4 hr

Makes 4 servings.

INGREDIENTS

  • 1(2 1/2- to 3 1/2-lb) rabbit, cut into 8 serving pieces
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 1/4cup extra-virgin olive oil
  • 2medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices
  • 2garlic cloves, finely chopped
  • 2(4- by 1-inch) strips fresh orange zest
  • 1(3- to 4-inch) cinnamon stick
  • 2turkish bay leaves or 1 california
  • 1/2cup dry red wine
  • 2cups canned crushed tomatoes (from a 28-oz can)
  • 1/2cup water
  • 8oz dried egg tagliatelle or egg fettuccine
  • 1tablespoon chopped fresh flat-leaf parsleyspecial equipment:a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-qt wide heavy pot

DIRECTIONS Preheat oven to 350°F.

Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate.

Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Nestle rabbit pieces in sauce and bring to a simmer.

Cover skillet tightly with lid or heavy-duty foil, then braise in middle of oven 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.

While rabbit is braising, cook pasta in a large pot of boiling salted water until al dente. Drain pasta well in a colander and transfer to a large platter. Discard zest, cinnamon stick, and bay leaf from sauce. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.

Cooks’ note:
• Rabbit can be braised 1 day ahead and cooled, uncovered, then chilled, covered. Reheat on top of stove until hot.

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February 6, 2009

Golden Egg White Omelets with Spinach and Cheese Recipe

Filed under: Recipes — Tags: , , , , , , — Anna @ 6:03 pm

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.

Active time: 1 1/4 hr Start to finish: 1 1/4 hr

Makes 4 servings.

INGREDIENTS

  • 2medium yellow bell peppers
  • 1/4cup plus 2 tablespoons water
  • 1small onion, finely chopped
  • 3teaspoons olive oil
  • 2(5-oz) bags baby spinach, coarsely chopped
  • 1 1/2teaspoons salt
  • 1/2teaspoon black pepper
  • 2tablespoons all-purpose flour
  • 12large egg whites or liquid egg whites
  • 1oz coarsely grated gruyère (1/4 cup)

DIRECTIONS Make pepper purée:
Preheat broiler.

Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.

Prepare spinach:
Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.

Make omelets:
Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.

Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.

Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.

Cooks’ notes:
• The egg whites in this recipe may not be fully cooked. If salmonella is a problem in your area, cook omelets until tops are completely set.
• Pepper purée and spinach filling can be made 1 day ahead and chilled separately, covered. Reheat spinach before making omelets.

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Open-Face Egg Salad Sandwiches Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 12:00 am

This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish.

Makes 2 servings; can be doubled.

INGREDIENTS

  • 4large eggs, hard-boiled, peeled
  • 1/4cup chopped red onion
  • 5tablespoons mayonnaise
  • 1tablespoon dijon mustard
  • 2teaspoons chopped fresh thyme
  • §cup alfalfa sprouts or radish sprouts
  • 2large slices multi-grain bread, toasted

    DIRECTIONS

    Place eggs in large bowl; mash coarsely with back of fork. Mix in onion, mayonnaise, mustard and thyme. Season salad with salt and pepper. Mound salad, then sprouts on bread, dividing equally.

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    • January 5, 2009

    Sausage and Egg Sandwich Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 5:42 pm

    If you can’t get premade patties, buy bulk pork sausage meat and form your own.

    Active time: 15 min Start to finish: 15 min

    Makes 2 servings.

    INGREDIENTS

    • 1 1/2tablespoons unsalted butter, softened
    • 4(1/2-inch-thick) slices country-style bread (4 to 51/2 inches wide)
    • 1tablespoon vegetable oil
    • 4(1/3-inch-thick) breakfast pork sausage patties (6 oz), thawed if frozen
    • 6tablespoons coarsely grated swiss cheese (2 oz)
    • 4large eggs

    DIRECTIONS Butter bread slices and arrange 2, buttered sides down, on a large plate.

    Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook patties, pressing with a spatula to flatten, until golden brown and cooked through, about 2 minutes on each side. Transfer to paper towels to drain briefly, then arrange 2 patties side by side on each plated bread slice. Top with cheese.

    Fry eggs in fat remaining in skillet over moderate heat, seasoning with salt and pepper, until whites are barely set, about 1 1/2 minutes. Flip eggs with spatula and cook until whites are set and yolks are just set but still soft, 45 seconds to 1 minute more.

    Carefully transfer eggs to sandwiches, topping each patty with an egg. Cover with remaining 2 bread slices, buttered sides up. Wipe out skillet.

    Carefully transfer sandwiches to skillet and cook over moderate heat, turning carefully once, until golden, 2 to 4 minutes total. Halve sandwiches.

    Cooks’ note:
    • The yolks in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

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    December 27, 2008

    Chianti-Braised Stuffed Chicken Thighs on Egg Noodles Recipe

    Filed under: Recipes — Tags: , , , , , , , — Anna @ 11:23 pm

    A green salad completes the meal. What to drink: A riserva Chianti.

    Makes 6 to 8 servings.

    INGREDIENTS

    • 4ounces (about 1 link) sweet italian sausage, casing removed, meat crumbled
    • 1/2cup fresh breadcrumbs from crustless day-old french bread
    • 1/2cup freshly grated parmesan cheese (about 1 1/2 ounces)
    • 1large shallot, minced
    • 1large egg
    • 2tablespoons chopped fresh parsley
    • 2teaspoons chopped fresh thyme
    • 1/2teaspoon salt
    • 1/4teaspoon ground black pepper
    • 8large skinless boneless chicken thighs (about 2 1/2 pounds total)2tablespoons olive oil
    • 1/4cup chopped pancetta or bacon
    • 3/4cup finely chopped onion
    • 6garlic cloves, minced
    • 1750-ml bottle chianti or other dry red wine
    • 3cups canned low-salt chicken broth
    • 2cups canned crushed tomatoes in puree
    • 1bay leaf
    • 1teaspoon dried basil1 pound egg noodles

    DIRECTIONS Mix first 9 ingredients in medium bowl. Place 1 chicken thigh on work surface. Fill area where bone was removed with 2 tablespoons stuffing. Wrap chicken thigh around filling and tie with kitchen string to hold together. Repeat with remaining chicken thighs and stuffing. Sprinkle generously with salt and pepper.

    Heat olive oil in heavy large skillet over medium-high heat. Add pancetta; sauté until light brown and fat is rendered, about 5 minutes. Transfer pancetta to paper towels to drain. Add chicken to drippings in skillet; cook until golden on all sides, about 10 minutes. Transfer to plate. Add onion and garlic to skillet; sauté until tender, about 10 minutes. Return pancetta to skillet. Add wine; boil until mixture is reduced to 2 cups, about 12 minutes. Add broth, tomatoes, bay leaf, basil, and chicken thighs; bring to boil. Reduce heat; simmer uncovered until chicken is cooked through, about 35 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Rewarm over medium heat before continuing.)

    Transfer chicken to bowl; cover to keep warm. Simmer sauce in skillet until slightly thickened and reduced to 4 cups, about 10 minutes. Season with salt and pepper.

    Meanwhile, cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer noodles to large platter. Top with chicken and sauce and serve.

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