ch r i s t m a s r e c i pes - i love...

CHRISTMAS RECIPESA collection

of recipes for the

holiday season

INGREDIENTS• 100 grams butter, softened

• 100 grams caster sugar

• 2 eggs, lightly beaten

• 1 teaspoon vanilla essence

• 100 grams self-raising flour

• 1 teaspoon baking powder

• 2 cups milk

• ½ cup caster sugar

• ¼ cup flour

• 4-6 egg yolks* (see TIP)

• 1 teaspoon vanilla paste, essence or extract

• ¼ cup sweet white wine

• 200 grams dried thread coconut

COCONUT CUSTARD GATEAU

METHODCAKE

Preheat the oven to 180°C. Grease and line two, 18cm shallow-sided cake tins, also called sponge tins. Set the oven rack in the centre.

Into a mixer put the butter, sugar, eggs, vanilla, flour and baking powder. Beat gently until all the ingredients are well mixed. Increase the speed and beat for two minutes. When the beaters are lifted, the cake batter should fall softly. If it does not, add 1-2 tablespoons hot water and beat in. I find I often use two tablespoons of water as the size of the eggs I have to hand often differ.

Divide the mixture evenly between the prepared tins and level off.

Bake in the preheated oven for 20-25 minutes or until the cake has shrunk from the sides of the tin, is golden and top and a skewer inserted into the centre comes out clean. Stand in the tin for a few minutes before turning out onto a cake rack to cool, removing the paper lining at the same time.

When cool, drizzle the cakes with an equal amount of the sweet wine. Sandwich the cakes with just under half the custard before placing on a serving plate. Cover the top and sides liberally with the custard. Scatter the coconut evenly over the cake top and sides. Refrigerate for 2 hours to allow the custard to firm, and the cake to soften, though remove from the refrigerator 15 minutes before serving. Delicious served with poached rhubarb.

CUSTARD

Heat the milk to scalding point. Work the sugar, flour, egg yolks and vanillas together in a jug or bowl to make a thick paste. Gradually stir in about ½ cup of the hot milk and when smooth, return to the saucepan of hot milk. Use a whisk and cook over a moderate heat until the crème patisserie is thick. Set aside, covered with a piece of plastic wrap to cool. At this point the custard can be refrigerated for 2-3 days.

Recipe Credit: Allyson Gofton

TIP*Egg Yolks: You can use four size

7 egg yolks... for a richer custard use

six yolks

For more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

EGGS

2

COOK

25MINSPREP

15MINS

SERVE

8

INGREDIENTS• 4 egg whites

• ½ teaspoon cream of tartar

• 1 cup sugar


MERINGUES

METHODPreheat the oven to 125ºC.

In a clean deep bowl, beat the egg whites and cream of tartar to a stiff foam.

Gradually beat in the sugar and continue to beat until the mixture is smooth and glossy and stands up in peaks. Beat in the vanilla.

Place in spoonfuls on a lightly greased oven tray.

Bake in the preheated oven for 1 hour - or until set and dry.

Remove from the baking tray and store in an air-tight container at room temperature, or in the freezer.

Serve with whipped cream.


EGGS

4

COOK

60MINSPREP

10MINS

SERVE

2

TIPServe with

whipped cream and fresh fruit.

INGREDIENTS• 6 eggs

• 175 g sugar

• 175 g dark chocolate

CHOCOLATE ROULADE

METHODLine a Swiss roll tin (approx 33 cm x 23 cm) with non-stick baking paper.

Melt the chocolate in a double boiler - place a small pan with a little water in it on the element to heat.

Put a heat proof bowl over the top not touching the water, and break the chocolate into the bowl. The chocolate will melt gently. If chocolate overheats it ‘seizes,’ becoming stiff and granular, and is ruined.

Separate the eggs ensuring absolutely no yolk makes it into the whites or they won’t whip up properly.

Beat the yolks and sugar until pale and fluffy then wash the beaters in hot soapy water before beating the whites.

Beat the whites until stiff.

Stir the melted chocolate into the yolk mixture then fold in the whites.

Spread the mixture into the prepared pan and bake at 180°C for 30 minutes.

Turn onto a clean tea towel and gently peel off the baking paper.

Roll the roulade up gently in the tea towel from the short side, and leave to cool.

To assemble the roulade, gently unroll (expect a few cracks), spread with cream and scatter on berries or cherries.

Re-roll then slide onto a platter and dust with icing sugar.

Keep refrigerated until needed.

EGGS

4

COOK

30MINSPREP

15MINS

SERVE

6

Recipe Credit: Sophie GrayFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz


• 250g caster sugar


• 1 teaspoon white vinegar

• 2 teaspoons cornflour

• 500 ml Fresh Cream - for whipping, and to serve

• Fresh Strawberries (or other fruit) - to serve

• Icing sugar - to serve

METHODPreheat the oven to 150ºC.

Mark a 23cm circle on a baking paper sheet and place on an oven tray.

Place the egg whites in a bowl and whisk until stiff peaks form.

Gradually add the sugar, beating continuously until the mixture is smooth and glossy and stands up in peaks.

Beat in the vanilla, vinegar and cornflour.

Spoon or pipe the mixture onto the circle.

Bake in the preheated oven for 60 - 75 minutes or until lightly golden and hard to touch and marshmallowy in the centre.

Turn off the heat and leave the pavlova in the oven until the oven is cold.

Decorate with freshly whipped cream and chopped fresh fruit - strawberries, passionfruit, blueberries or kiwifruit are always a favourite!

Leave in the fridge for 4-6 hrs and serve.


PAVLOVA

EGGS

4

COOK

75MINSPREP

15MINS

SERVE

8

TIPSubstitute the cream

topping with greek style honey sweetened yoghurt

for a healthier option. Beat 375ml of yoghurt

until smooth then place dollops on top of the pavlova as you would

use the whipped cream.

INGREDIENTS• 1 chip strawberries, sliced • 2 tsp lemon juice

• 1 tbsps icing sugar • 2 cups rhubarb chopped 3cm lengths

• 2 tbsps brown sugar • 2 pavlova discs (see below)

• 400mls cream, whipped • 1 cup homemade or store-bought vanilla custard

• 3 egg whites • 1 ¼ cups sugar

• 4 tbsps hot water • 1 tsp vinegar

• 1 tsp vanilla • 1 tsp cornflour

RHUBARB & CUSTARD PAVLOVA

by Nici Wickes

METHODTOPPING

Hull and slice strawberries into a bowl. Squeeze over lemon juice and sprinkle with icing sugar. Toss washed and chopped rhubarb in brown sugar then spread on lined oven tray. Bake at 150C for 20-30 minutes until soft. Transfer gently (so rhubarb pieces remain un-squashed) to bowl with strawberries until required.

PAVLOVA

Preheat oven to 140 C fan bake. Draw a 26cm circle on baking paper lining a tray.

Beat egg whites until foamy then begin gradually adding sugar. Add water, vinegar and vanilla and beat until thick and stiff and the sugar is dissolved (about 10 minutes of beating), adding the cornflour last.

Spread meringue into an even circle, cook for 1 hour, turn oven off and leave for another hour.

TO ASSEMBLE

Place one pavlova on serving platter, top with half of whipped cream and drizzle over half of custard. Add half fruit and top with second pavlova. Top this with remaining whipped cream, custard and fruit.

Serve in big luscious wedges!

Nici Wickes. Photography Credit: Todd Eyre & Bauer MediaFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

EGGS

3

COOK

180MINSPREP

20MINS

SERVE

8


• 240g caster sugar

• 2 teaspoons white vinegar

• 2 tablespoons cocoa

CHOCOLATE MINI PAVLOVAS

METHODPreheat the oven to 150°C fan-bake setting.

Line a tray with non-stick baking paper then set aside.

In a large clean bowl, whip the egg whites until they form peaks.

While continuing to whip, gradually rain in the 240g caster sugar.

Then whip a further 8 - 10 minutes until all the sugar granules have dissolved.

Add the white vinegar then fold in with a metal spoon very gently until combined.

Sift the cocoa over whipped whites.

Without stirring, place spoonfuls of pavlova mix onto the baking tray.

Place in the oven for 5 minutes.

Turn the heat down to 100°C and cook a further 30 minutes.

Remove from the oven and leave to cool to room temperature.

EGGS

4

COOK

35MINSPREP

15MINS

SERVE

4

Recipe Credit: Genevieve KnightsFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

EGGNOG FRENCH TOAST

EGGNOG MIXTURE

• 6 eggs

• 1/3 cup liquid honey or sugar

• 1/8 tsp salt

• 4 cups trim milk, divided

• 1 tbsp vanilla extract

• 2 eggs

• ½ cup (125 ml) eggnog mixture

• ¼ tsp ground cinnamon

• ¼ tsp freshly ground nutmeg

• Pinch salt

• 1 tsp vanilla

• 8 slices bread of your choice

• Butter

• Maple Syrup

• Fresh assorted berries

INGREDIENTS

METHODEGG NOG MIXTURE

Whisk eggs, honey and salt in large saucepan. Gradually add 2 cups (500 ml) milk. Cook and stir over medium-low heat for 12 to 15 minutes until the mixture coats the back of a spoon. (NB. Do not let the mixture boil.)

Pour into a large heatproof bowl; stir in remaining milk and vanilla. Place bowl in ice water, stirring frequently, until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours.

FRENCH TOAST

In a bowl whisk eggs, eggnog mix*, cinnamon, nutmeg, salt and vanilla.

Melt 1 knob of butter in non-stick pan over a medium heat.

Dip bread slices in egg mixture, soaking for 10 seconds. Let excess drip off.

Fry bread in the pan turning once, for 2 to 3 minutes. Repeat with remaining slices, adding more butter as needed. Serve with maple syrup and fresh berries.

EGGS

8

COOK

10MINSPREP

5MINS

SERVE

4

Recipe Credit: Egg Farmers of CanadaFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

TIPFrench toast is a very good way to use up day

old bread.

INGREDIENTS • 500 g Fresh Blackberries • 40 g Caster sugar

• ½ Lemon (juiced) • 50 ml cold water

• 280 ml full cream

MERINGUES

• 4 Large egg whites • 225 g Caster sugar

BLACKBERRY ETON MESS

METHOD FOR THE MERINGUES

Preheat oven to 150ºC (300ºF), and line a large baking sheet with baking paper. Whisk the egg whites in a large bowl using electric beaters or a hand whisk until they form soft peaks. They are whisked enough when you can turn the bowl upside down without them sliding out.

Next, add the sugar, a tablespoon at a time, whisking well between each tablespoon until it is all incorporated. The meringue mix should look really thick and glossy.

Drop 12 large spoonfuls of the meringue on to the baking sheet, spacing well apart. Place in the oven, reduce the temperature to 130ºC (250ºF) and bake for 1_ hours until the meringues are crisp.

Turn off the oven and leave them to cool with the door shut.

For the Blackberry purée: Place 200g of blackberries in a small pan with the caster sugar, lemon juice and cold water. Bring to the boil, then reduce the heat and leave to simmer gently for about 10 minutes until they are very soft, stirring occasionally. Remove from the heat and purée using a stick blender until smooth. Leave to cool.

TO ASSEMBLE

Very softly whip the cream until it is just holding its own.

Roughly break up six meringues into a large bowl; avoid the temptation of crushing them too hard or too much. Keep the pieces quite large, not dusty or small.

Add the cream and blackberries.

Fold loosely together using a large spoon, then finish by adding the blackberry sauce over the top. Serve in a bowl for people to help themselves - or as individual servings in stemless wine glasses or parfait cups.

EGGS

4

COOK

90MINSPREP

30MINS

SERVE

6

TIPTo save time you

can substitute store bought

meringues and crumble them up.


• 1 cup (150g) finely chopped blanched almonds, divided

• 3 cups (360g) all-purpose flour

• 1 ½ tsp baking powder

• ¾ tsp nutmeg

• ½ tsp salt

• ¼ tsp ground cloves

• 240g butter, softened

• 1 ¼ cups (250g) white sugar

• 6 eggs - Size 7

• 1 cup (150g) golden raisins

• ¾ cup (110g) currants

• ¾ cup (110g) quartered red candied cherries

• ¾ cup (110g) chopped candied pineapple

• 1 ½ cups (180g) whole blanched almonds

• 2 tbsp white sugar

• 2 tbsp water

CANADIAN CHRISTMAS FRUIT CAKE

METHODPreheat oven to 150°C (300°F).

Generously spray a 25 cm tube cake tin with cooking spray (or grease lightly with butter). Sprinkle sides with 2 tbsp of the finely chopped almonds.

Combine flour, baking powder, nutmeg, salt and cloves in medium bowl; stir well then set aside.

Beat butter and sugar in large bowl with electric mixer until well blended. Beat in eggs, one at a time (batter will look slightly curdled). Gradually add dry ingredients; mix well. Fold in remaining chopped almonds, raisins, currants, cherries and pineapple.

Pour batter into prepared pan. Smooth surface, then arrange whole almonds on top.

Bake in preheated 150°C (300°F) oven for 1 hour and 15 minutes.

Near end of baking time, combine sugar and water in small saucepan. Simmer over medium heat for 1 minute. Remove cake from oven and brush the top with the sugar syrup glaze.

Cool the cake in the tin for 15 minutes. Remove cake from tin and cool completely on a wire rack.

EGGS

6

COOK

75MINSPREP

20MINS

SERVE

24

Recipe and Image Credit: Egg Farmers of Canada

INGREDIENTSTIP

Once the fruit cake is completely cooled, wrap it in a double thickness of aluminium foil and

store in a cool, dry place or in the refrigerator for

up to 1 month.


INGREDIENTS• 4 large egg whites

• 1 cup caster sugar

• 1 tablespoon cornflour

• 2 teaspoon white vinegar

• 1 x large kiwifruit, peeled and sliced thinly and halved

• 1 x 250g punnet strawberries, hulled and quartered

• 2 x 120g punnet raspberries

• 350ml cream

• Small mint leaves to garnish

PAVLOVA LAYER CAKE

METHODPreheat oven 150˚C and line 2 baking trays with baking tray. Draw two 25cm diameter circles on each piece of baking paper.

Place egg whites into the bowl of an electric mixer and beat on medium high speed until stiff peaks form. Gradually add sugar 1 tablespoon at a time, until sugar dissolves and the mixture is thick and glossy.

Divide mixture evenly between trays and spread with the back of a spoon until an even thickness.

Bake in the oven for 40 minutes, swapping trays half way, and baked until crisp and dry. Turn heat off and leave in the oven with door ajar for 1 hour or until completely cooled.

Combine berries and mix well. Beat cream with electric beaters to firm peaks.

Place one of the meringue discs onto serving plate and spread with a third of the cream. Scatter over a third of the berries and place remaining meringue on top. Spoon remaining cream and pile on berries and kiwi fruit.

Garnish with mint leaves and serve immediately.

EGGS

4

COOK

40MINSPREP

10MINS

SERVE

6

Recipe Credit: Australian Egg FarmersFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

INGREDIENTS• 4 eggs, separated

• ½ cup caster sugar

• 500g mascarpone

• ¾ cup strong black coffee

• ¾ cup Marsala wine

• ½ pack (250g) sponge fingers

• Cocoa for dusting

• ½ punnet strawberries, washed and green part removed

• ½ punnet raspberries, washed

• ½ punnet blueberries, washed

TIRAMISU

METHODPlace saucepan half filled with water onto the stove and bring to a simmer.

Combine egg yolks and sugar in a heatproof bowl, sit the bowl on top of the saucepan and whisk until fluffy.

Add 1/3 cup Marsala wine, continue to whisk until the mixture forms a ribbon (about ten minutes).

Remove the bowl, and set aside to cool.

Gently fold the mascarpone into the cooled egg mixture.

In a separate bowl, whisk the egg whites into soft peaks and gently fold through the egg and mascarpone mixture.

Place coffee and remaining Marsala into a bowl. Briefly dip the biscuits into the coffee mix and lay them into a trifle dish, then layer with the mascarpone mix. Top with another layer of soaked biscuit and so on, finishing with a layer of mascarpone mix.

Refrigerate for at least two hours, or overnight.

Before serving, dust with cocoa powder and garnish with fresh berries.

EGGS

4

COOK

0MINSPREP

40MINS

SERVE

6

Recipe Credit: Australian Egg FarmersFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

INGREDIENTS• 2 cups flour

• 1 Tbsp ground ginger

• ½ tsp baking soda

• 1 cup (220g) firmly packed Soft Brown Sugar or Dark Cane Sugar

• 150 g butter

• 1 egg

ICING

• ½ cup Icing Sugar

• Optional: Desiccated dried, shredded or flaked Coconut

GINGERBREAD TREES

METHODPreheat oven to 180°C. Line two baking trays with non-stick baking paper.

Sift flour, ground ginger and baking soda together in a bowl (or food processor).

Add the sugar and butter, and rub it in with your fingertips (or pulse it in the food processor) until the mixture resembles fine breadcrumbs. Add the egg and stir (or pulse) to mix. If the cookie dough is a little sticky, just add a little amount of extra flour to the mix. Wrap it in cling wrap and refrigerate for 30 minutes.

Using a rolling pin (or substitute a rigid drink bottle) gently roll the cookie dough out on a lightly floured surface – or between 2 sheets of baking paper, until approximately 5mm thick. Using a tree or star shaped cookie cutter, cut shapes out and place on the trays. Any leftover dough can be reformed into a ball and simply re-roll and repeat the cookie cutting until all the dough is used.

In the pre-heated oven bake the gingerbread for 8-10 minutes or until cooked and nicely golden. Remove from oven and let cool on a baking rack.

Icing: In a small bowl or a cup add 1 ½ tsp water to the icing sugar, and mix well with a teaspoon until smooth. Spread a thin layer or drizzle a pattern onto each cookie and leave to set.

ASSEMBLE GINGER BREAD TREES

Use various sized star cookie cutters to cut the shapes and bake as instructions above. To assemble the trees, start by placing the largest star at the bottom and simply build a tree upwards, placing the smaller stars towards the tree top. Turning each layer 90 degrees helps to form a lovely little gingerbread pine tree. Dropping a small amount of icing in the middle of each star as you build helps hold the cookie layers in place – add a swirl of icing on top for a finishing touch. Dust finished trees with icing sugar – or for a more festive snow effect spread icing thinly on the edges and sprinkle with some Desiccated Coconut while still wet (see pic).

EGGS

1

COOK

15MINSPREP

20MINS

MAKES

24


INGREDIENTS• 6 eggs

• 1/3 cup liquid honey or sugar

• 1/8 tsp salt

• 4 cups trim milk, divided


• Optional flavourings (see below)

SIMPLE EGGNOG

METHODWhisk eggs, honey and salt in large saucepan. Gradually add 2 cups (500 ml) milk. Cook and stir over medium-low heat until.

Mixture coats back of spoon, 12 to 15 minutes. (Do not let mixture boil.)

Pour into a large heatproof bowl; stir in remaining milk and vanilla.

Place bowl in ice water, stirring frequently, until mixture is cool, about 15 minutes.

Cover and refrigerate for at least 3 hours.

When ready to serve, whisk in flavouring if desired.

ALTERNATIVE FLAVOURS

Add these flavouring suggestions to prepared, cooled Eggnog

Stir in ½ to 1 cup (125 to 250 ml) rum or brandy or a combination of both.

Stir in 1½ tsp instant coffee granules dissolved in 1 tbsp of hot water or 1–2 tsp of rum extract.

Stir in 2 cups softened vanilla ice cream and blend with whisk or mixer. To serve, keep eggnog on ice and serve within two hours.

For a creamy eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.

EGGS

6

COOK

12MINSPREP

2MINS

SERVES

10

TIPEggnog may be

covered and stored in the refrigerator for

several days.

Recipe and Image Credit: Egg Farmers of CanadaFor more delicious recipes, free e-recipe book, how to videos, health and nutritional information visit www.eggs.org.nz

INGREDIENTS• 1 cup sugar

• ½ cup unsweetened cocoa powder

• ¼ cup vegetable oil

• 2 eggs

• 1 tsp vanilla

• 1 cup all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• ¼ cup icing sugar

CHOCOLATE CRINKLE COOKIES

METHODCombine sugar, cocoa and oil in a large bowl; beat with an electric stand mixer until combined and appearance resembles wet sand. Beat in eggs, one at a time. Beat in vanilla.

Stir together flour, baking powder and salt in small bowl. Add to cocoa mixture, beating to mix evenly.

Cover and refrigerate cookie dough for at least 4 hours or overnight.

When ready to bake, spray cookie sheet with cooking spray or line with parchment paper or silicone baking mat.

Scoop a heaped teaspoons of cookie dough and roll into balls. Place in icing sugar and roll to coat completely.

Place 10 to 12 balls on prepared cookie sheet about 5 cm apart.

Bake in preheated 180°C/350°F oven until surfaces of cookies crack and interiors still look slightly moist, 10 to 12 minutes.

Cool on wire rack. Repeat with remaining cookie dough.

EGGS

2

COOK

30MINSPREP

20MINS

MAKES

36


INGREDIENTS• 50g butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 5 cups baby spinach leaves

• ¼ tsp salt and freshly ground pepper

• ¼cup finely chopped fresh parsley

• 1 tbsp lemon juice

• 1 tsp Worcestershire sauce

• 1 cup shredded Mozzarella cheese

• ½ cup grated Parmesan cheese

• 4 size 7 eggs, beaten

• 2 cups fresh bread crumbs

CHEESY BITES

METHODPreheat oven to 180°C. Line baking sheet with baking paper. In a large pan, heat butter over medium heat; cook onion and garlic until softened, approximately 5 to 7 minutes. Add spinach, salt and pepper; cook until wilted, approximately 5 minutes. Transfer to large bowl; let cool completely.

Stir in parsley, lemon juice and Worcestershire sauce. Stir in Mozzarella, Parmesan and eggs. Add breadcrumbs; mix well until mixture holds together (mixture will be a little wet.) Shape into 2-3 cm balls. Place on pre prepared baking sheet.

Bake until firm to the touch and golden brown, approximately 30 minutes.

Let cool for 5 minutes before serving.

EGGS

2

COOK

30MINSPREP

20MINS

MAKES

12-14


INGREDIENTSCOOKIE

• 4 cups (480g) all-purpose flour

• 1 tbsp ground ginger

• 2 tsp cinnamon

• ¼ tsp cloves

• ¼ tsp nutmeg

• 1 ½ tsp baking powder

• 100 gm vegetable shortening

• 350 gm butter

• 1 ¾ cup (400g) brown sugar

• 1/3 cup molasses

• 2 eggs

BUTTER ICING

• 1 ½ cups (175g) icing sugar

• 3 tbsp butter, softened


• 1 tbsp milk

• 3 drops food colouring (optional)

GINGERBREAD COOKIES

METHOD COOKIES

In a medium sized bowl, place flour, ginger, cinnamon, cloves, nutmeg, and baking powder and combine with a fork. In a large bowl, place the shortening, butter and brown sugar and cream together with an electric mixer; add molasses and beat until blended. Break the eggs into the sugar mixture and beat until eggs are completely blended in. Add half the flour mixture with the butter mixture and stir to combine. Add remainder of the flour mixture and continue blending. Mixture will be thick. Lightly flour a clean kitchen surface and roll out the dough to 5mm thickness. Line cookie sheets with baking paper. Using cookie cutter, cut out gingerbread men and gingerbread ladies, and place on baking paper. Bake at 180°C for 12 – 13 minutes.

ICING

Combine icing sugar, butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food colouring or leave icing white. Spread frosting over cooled cookies. Decorate with your choice of various candies and sprinkles.

EGGS

2

COOK

12MINSPREP

10MINS

MAKES

24


EGGS

8

COOK

40MINSPREP

10MINS

SERVES

6

INGREDIENTS• 8 large eggs

• ½ cup bacon, chopped

• 1 Spring onion, chopped

• 1 Egg yolk beaten with a tablespoon of water

• 1 Salt and pepper to taste

• 400g block (or sheets) of store bought ‘puff’ pastry

METHOD You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish is ideal.

Preheat oven to 200°C.

Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin.

Scatter over spring onion and half of the bacon, break in the eggs and season, then scatter on the remaining bacon.

Roll out the remaining pastry to make a lid.

Crimp the pastry edges together with your fingers and trim off any excess.

Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash).

Cut four small vents in the pastry lid with a sharp knife.

Brush with beaten egg mix and bake 35 – 40 minutes until rich golden brown and crispy.

BACON & EGG PIE

TIPServe warm -

or cold.


EGGS

8

COOK

10MINSPREP

10MINS

SERVES

8

Recipe and image courtesy of Australian Eggs

CHRISTMAS EGGS

INGREDIENTS• 1 cup apple cider vinegar

• ¾-1 cup canned beetroot juice (from a 425g tin of canned beetroot)

• ¼ cup brown sugar

• 1 teaspoon harissa

• 8 hard boiled eggs

FILLING

• 3 tablespoons Kewpie Japanese mayonnaise

• ½ teaspoon smoked paprika

• 1 teaspoon curry powder

• Salt and pepper

• 1 teaspoon lime juice

• ½ teaspoon harissa paste

• Coriander, to serve

METHOD In a medium saucepan, combine the apple cider vinegar, canned beetroot juice, brown sugar, harissa and smoked paprika, and cook over a medium high heat, until the sugar is dissolved. This should take about five minutes.

Peel and wash your hard boiled eggs, and gently place them into a large, clean jar. Pour the pickling liquid over the eggs, and allow to cool before transferring to the fridge overnight. The longer you leave the eggs in the pickling liquid, the stronger they will taste, and the deeper the red colour will be. Be warned: pickled boiled eggs have a slight pungent smell. Don’t let it put you off!

Once the eggs are pickled, slice them in half lengthways, and gently remove the yolks from the whites. Transfer them to a small bowl.

Mash the egg yolks well, and then add the all ingredients for the filling. Mix until well combined, and then gently spoon back into the eggs. Top with some chopped coriander, and serve.


EGGS

5

COOK

40MINSPREP

10MINS

SERVES

6

Recipe and image courtesy of Australian Eggs

CHEESEY BROCCOLI FINGERS

INGREDIENTS• 2 heads of broccoli (650g), cut into florets

• 5 eggs

• 1 cup light thickened cream

• ½ cup self raising flour

• 3 green shallots, thinly sliced

• 1 cup grated tasty cheese

• ¾ cup finely grated parmesan

• Micro herbs, to serve

METHOD Preheat oven to 180C. Grease and line a 30cm x 20cm x 3cm deep lamington pan with baking paper.

Half fill a medium saucepan with water and place over a high heat. When water comes to the boil, add broccoli and cook for 5 minutes or until just tender. Drain and rinse under cold water. Roughly chop.

Whisk eggs, cream, flour, salt and pepper (if desired) in a large bowl. Add broccoli, shallots, ¾ cup tasty cheese and ½ cup parmesan. Stir until well combined and season with salt and pepper. Gently pour mixture into prepared cake pan and spread evenly. Sprinkle with remaining tasty and parmesan cheese. Bake for 35 minutes or until golden and set.

Cut slice into wedges or fingers and serve sprinkled with micro herbs.

ALTERNATIVE FLAVOURS

SWEET POTATO – Preheat oven to 200C. Cut 650g sweet potato into 2cm cubes and place onto a baking tray lined with baking paper. Roast for 25 minutes or until tender. Cool. Add to egg mixture and bake as above.

PUMPKIN – Preheat oven to 200C. Cut 800g piece pumpkin into 2cm cubes and place onto a baking tray lined with baking paper. Roast for 35 minutes or until tender. Cool. Add to egg mixture and bake as above.


Egg Farmers of Canada/Lynn Crawford

AIOLI 4 WAYS

LEMON CAPER AIOLI

• 2 large egg yolks


• 1 tsp lemon zest

• ½ tsp Dijon mustard

• 125 ml extra virgin olive oil

• 175 ml canola or rice bran oil

• 1 garlic clove, minced

• 1 tbsp chopped capers

• 2 tbsp chopped chives

• salt and pepper

METHODWhisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, capers, and chives. Season well with salt and pepper.

METHODWhisk together the egg yolks, lemon juice, lemon zest, and mustard in a bowl. Combine oils and add a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic, ginger, soya sauce, hot sauce, and coriander. Store in refrigerator for up to 1 week.

SOYA GINGER AIOLI



• 1 tsp lemon zest



• 1 tbsp (15 ml) sesame oil


• 1 tbsp ginger, minced

• 2 tbsp soya sauce

• 1 tsp hot sauce

• 2 tbsp chopped coriander

FOR ORANGE SAFFRON AIOLI

• Juice of ½ orange

• Large pinch of saffron threads

• 2 tsp orange zest

• 3 egg yolks


• 1 tsp Dijon mustard




• salt and pepper

METHODIn a small saucepan, bring the orange juice and saffron to a boil. Set aside to cool.

Whisk together the saffron mixture, orange zest, egg yolks, garlic, mustard, and lemon juice in a bowl. Combine oils and add a few drops at a time, to the egg yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Season well with salt and pepper.

METHODScoop the flesh of the avocado and add it to a blender or food processor with egg yolks. Blend until smooth. Add the jalapenos, garlic, lime juice, lime zest, coriander, and hot sauce, then add the oil in a steady stream until incorporated. Season well with salt and pepper. Store in refrigerator for up to 1 week.

SPICY AVOCADO AIOLI

• 1 ripe avocado


• 2 tbsp pickled jalapenos, minced


• 2 tbsp lime juice

• 1 tsp lime zest

• ¼ cup coriander leaves

• 1 – 2 tsp hot sauce

• 250ml canola or rice bran oil

• salt and pepper

INGREDIENTS

ORANGE SAFFRON AIOLI

SPICY AVOCADO AIOLI

LEMON CAPER AIOLI

SOYA GINGER AIOLI

TIPFor Hot Sauce -

use Sambal Oelek or any other chilli

type sauce.


EGGS

6

COOK

30MINSPREP

15MINS

MAKES

6

NEW POTATO, SOFT BOILED EGG & CRISPY BACON SALAD

INGREDIENTS• 1 kilogram Jersey Benne or other

small waxy potatoes, scrubbed

• 6 eggs

• 6 rashers streaky bacon (we use Freedom Farms)

• 1 tsp Pesto

• ½ cup roasted almonds, roughly choppedsmall handful each of flat-leaf parsley and rocket

• 1 clove garlic, crushed

• ½ cup freshly grated Parmesan cheese

• ½ cup olive oil

• 1 squeeze of lemon juice

• sea salt and freshly ground pepper

METHOD PESTO

Put the almonds, herbs, garlic and Parmesan in a food processor and roughly chop.

Add the oil and lemon juice and pulse to make a coarse paste.

Season and tip into a large bowl. Put to the side.

Cook the potatoes in boiling salted water until tender but not falling apart.

Drain well. When cool enough to handle peel if desired and cut into large pieces.

Combine with the pesto.

The potatoes will absorb more flavour if dressed when warm.

Place the eggs in a saucepan of cold water and bring to the boil.

Cook for 4 minutes.

Drain and cool under cold running water then carefully peel.

Cook the bacon in a hot sauté pan until crisp.

Drain on kitchen towels.

TO SERVE

Put the potatoes on a serving platter.

Break the eggs in half and place over the top.

Scrape out any dressing left in the bowl and spoon over the eggs.

Crumble over the bacon.


ch r i s t m a s r e c i pes - i love...

Documents