Quick & Easy Recipes for Meal Time
Ingredients
Meal time is family time, so spend more time with your family with quick and easy recipes for when you've got 15, 20 or 30 minutes to make dinner, lunch, brunch or Breakfast. Recreate your favourite take-out and fast food meal at home with these easy, healthy recipes. These recipes will help you get a delicious, quick and easy meal on the table in an hour or less.
Homemade Scotch Eggs
Ingredients
•
5 large free range eggs (one of these beaten in a bowl - the others for hard boiling)
• 125g plain flour
• 100g cornflakes
• 4 sausages
• Some parsley and/or thyme (optional)
• Salt and pepper to season
• 125g plain flour
• 100g cornflakes
• 4 sausages
• Some parsley and/or thyme (optional)
• Salt and pepper to season
Method
Pre-heat your oven at gas mark 5/ 190° normal/ 170-80° fan oven
breadcrumbs…
i would make these first, especially if you are using a pestle & mortar, which is what i use, as it takes a bit and you don’t want to be stressing about it when your eggs are boiling later! So, really simple, just crush your cornflakes using the pestle & mortar, you should get a mixture of tiny crispy bits and sawdust-like consistencies, having this mix gives your breadcrumbs a really nice texture without being too cornflake! Spread these out on a plate. (you can also use a food processor but be careful not to overdo it)
hard boiled eggs…
bring a pan of water to the boil. Salt the water as egg shells are porous so this will season your eggs. Lower eggs into the water with a spoon and boil for 7 minutes and make sure you time this properly so you don’t end up with almost hard-boiled eggs! Remove the eggs and place into a bowl of ice water - this will obviously cool them down and prevent your eggs from getting a purple ring around the yolk.
Flour, egg & breadcrumbs…
you want your flour on one plate, well seasoned with salt and pepper, then your beaten egg in a bowl and then your breadcrumbs on a plate. Have these out ready before you start with the sausage meat..
Sausages…
snip the end of your sausage and squeeze out the meat. Here you can add the herbs if you wish to use them. Roll the meat into a ball and then press it out flat, kind of like kneading bread, you want these fairly thin so the sausage isn’t too over powering, but it needs to get round the egg without any cracks. Wrap the sausage meat around the peeled egg, one sausage for one egg and you must do this process one at a time - don’t mix the meat from all the sausages.
Breadcrumbing…
one at a time, roll the sausage/egg ball in the flour to dust it, then dip in the egg, then roll in the breadcrumbs, coating as well as you can - mine didn’t look like they had as much on them as i would have liked but when they came out of the oven they were great, so don’t worry if they don’t look really thickly coated! Place them near the centre of a baking tray and pop in the oven for 25 minutes.
Cheese Fingers
Ingredients:
• 100g self raising flour
• 100g cheese
• 50g margarine
• Pinch of mustard powder
• 3-4 teaspoons milk
• • Extra
• Pickle
• Brown sauce
• Tomato ketchup etc.
• 100g cheese
• 50g margarine
• Pinch of mustard powder
• 3-4 teaspoons milk
• • Extra
• Pickle
• Brown sauce
• Tomato ketchup etc.
Method
1. Oven on 180 degrees celsius or gas mark 4.
2. Sieve flour and mustard powder into a mixing bowl. Add the margarine.
3. Rub the margarine into the flour until the mixture looks like breadcrumbs.
4. Grate the cheese and stir in half of it using a table knife.
5. Stir in the milk to make a firm dough.
6. Roll out onto a floured surface. Roll into a square or rectangle 1.5cm thick (width of table knife)
7. Cut in half.
8. Spread sauce or pickle on one half of the dough. Sprinkle on cheese. Put the other half of the dough on top of cheese.
10. Cut into fingers and put onto a baking tray. Spread out evenly.
11. Glaze with milk if desired.
12. Bake for 15-20 minutes until golden brown and firm to touch. When cooked, place on a cooling tray. Serve with sauce or pickle if desired.
2. Sieve flour and mustard powder into a mixing bowl. Add the margarine.
3. Rub the margarine into the flour until the mixture looks like breadcrumbs.
4. Grate the cheese and stir in half of it using a table knife.
5. Stir in the milk to make a firm dough.
6. Roll out onto a floured surface. Roll into a square or rectangle 1.5cm thick (width of table knife)
7. Cut in half.
8. Spread sauce or pickle on one half of the dough. Sprinkle on cheese. Put the other half of the dough on top of cheese.
10. Cut into fingers and put onto a baking tray. Spread out evenly.
11. Glaze with milk if desired.
12. Bake for 15-20 minutes until golden brown and firm to touch. When cooked, place on a cooling tray. Serve with sauce or pickle if desired.
Read More: http://topbestdesignideas.blogspot.in/2014/02/baked-eggs-recipes.html
Creamy Maggi
Ingredients:
•
1 tablespoon vegetable oil
• 1 packet of Maggi noodles
• 1 Maggi masala (usually included with noodles)
• Extra masala (optional)
• 2 1/2 cups of water
• Onion pieces
• Cup
• Tea spoon
• Water
• Red chili (optional)
• Green chili
• 2 teaspoons cream
• 1 packet of Maggi noodles
• 1 Maggi masala (usually included with noodles)
• Extra masala (optional)
• 2 1/2 cups of water
• Onion pieces
• Cup
• Tea spoon
• Water
• Red chili (optional)
• Green chili
• 2 teaspoons cream
Method
• Add 1 tablespoon of oil into a cooking pot / electric cooking kettle and turn the stove on low / kettle on medium.
• Reak the noodle cake into pieces and put it into the oil.
• Wait for 2 minutes and add 2 1/2 cups of water. It's okay if all the pieces don't get covered in water.
• The water should come to a boil in 3-5 minutes. Keep mixing once in a while.Add cream.
• Add the Maggi masala and stir. By this time the Maggi should have absorbed most of the water.
• Now you're ready to serve! Turn off the knob, get a plate and serve hot!
• Add more or less masala according to your taste!
• Add oil on top of noodle cake for a finer taste.
• Reak the noodle cake into pieces and put it into the oil.
• Wait for 2 minutes and add 2 1/2 cups of water. It's okay if all the pieces don't get covered in water.
• The water should come to a boil in 3-5 minutes. Keep mixing once in a while.Add cream.
• Add the Maggi masala and stir. By this time the Maggi should have absorbed most of the water.
• Now you're ready to serve! Turn off the knob, get a plate and serve hot!
• Add more or less masala according to your taste!
• Add oil on top of noodle cake for a finer taste.
Bread Cheese Rolls Recipe
Ingredients:
• 1 cup crumbled Cheese
• 1 small onion, chopped fine (I should have added this!)
• 1/2 tsp red chili powder
• 1/4 tsp powdered cumin
• 1/2 tsp ginger garlic paste
• A small bunch of coriander, chopped fine
• 1 tsp or a bit more tomato sauce / ketchup
• 4 slices of bread
• Butter to toast
• Salt to taste
• 1 small onion, chopped fine (I should have added this!)
• 1/2 tsp red chili powder
• 1/4 tsp powdered cumin
• 1/2 tsp ginger garlic paste
• A small bunch of coriander, chopped fine
• 1 tsp or a bit more tomato sauce / ketchup
• 4 slices of bread
• Butter to toast
• Salt to taste
How to Make Cheese Bread Rolls:
• Place the crumbled cheese in a nice bowl. Mine is from Ikea, thanks for asking.
• Add the red chili powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
• Mix lightly with your finger tips.
• Then add the tomato sauce or ketchup and the ginger garlic paste.
• Blend again with finger tips. Set aside while you prep the bread.
• Remove the crusts from your bread. Use the regular white commercial variety.
• Roll out each slice as thin as you can. Commercial bread will have tons of leavens in it so you get to do this quite easily.
• Place about 1 tsp or so of filling on one end of the rolled out bread slice.
• Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
• Go ahead and roll it all up.
• Repeat with the remaining bread slices.
• This step may be unnecessary but I remember the book mentioning it so I did it.
Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
• Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
• Now, butter up the rolls well on all sides.
• Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely?
• Add the red chili powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
• Mix lightly with your finger tips.
• Then add the tomato sauce or ketchup and the ginger garlic paste.
• Blend again with finger tips. Set aside while you prep the bread.
• Remove the crusts from your bread. Use the regular white commercial variety.
• Roll out each slice as thin as you can. Commercial bread will have tons of leavens in it so you get to do this quite easily.
• Place about 1 tsp or so of filling on one end of the rolled out bread slice.
• Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
• Go ahead and roll it all up.
• Repeat with the remaining bread slices.
• This step may be unnecessary but I remember the book mentioning it so I did it.
Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
• Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
• Now, butter up the rolls well on all sides.
• Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely?
0 comments:
Post a Comment