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    Tuesday, September 18, 2007

    Eggs, Eggs and More Eggs

    Our butcher, Gladstone Butcher supplies excellent organic Free Range Eggs.
    When I have just bought my fresh dozen….it’s a poached egg breakfast for the next two days.
    As they age a little we can convert to other dishes and I have been very pleased with these two recipes. First a Frittata using up the vege in the fridge and then a Calorie, Protein high but very luxurious fish and egg dish. I like to think the cholesterol level of the soufflé in counteracted by the Omega 3 goodness of the Salmon.

    Well that’s my story and I’m sticking to it.
    It was the night before we left to go away and I hate waste.
    So I raided the vege box and found, swede, parsnip, carrots and celery.

    From the fruit bowl, tomatoes and a nice fat onion.
    So
    1 swede peeled and chopped
    1 parsnip peeled and chopped
    1 carrot peeled and chopped

    2 tablespoons butter
    2 stalks of celery sliced
    1 onion peeled and chopped


    2 tomatoes chopped

    5 eggs
    sea salt & freshly ground black pepper

    Bring the swede, parsnip and carrots to the boil and simmer till tender
    Drain and mash

    Reserve the liquor and give it to your husband as little first course
    He will love you for ever

    So then sauté the celery and onion in the butter
    Season
    Last moment add tomatoes toss around to coat in the buttery flavours.

    Place all in gratin dish. As above.
    Beat eggs add little seasoning and pour over top.

    Bake at 190C about 20 minutes till puffed up and golden

    If you have some fresh herbes they won’t go amiss. Just chop and add.
    Here you go lovely golden frittata. The mashed root vege are just wonderful.
    It's a fabulous texture as well.Now for the Heart Attack material.

    Salmon Topped with Cheese Souffle
    Inspired by Huey’s Cooking Adventures Cooking Programme

    A degree of difficulty here but really just takes time.

    Heat oven 195C

    1 fillet salmon about 180gms per person skinned and pin boned
    Sea salt & freshly ground black pepper
    1 tablespoon Olive oil
    Lemon juice


    40 gms butter
    30 gms flour
    300 mls hot milk
    1 teaspoon French mustard
    Sea salt and freshly ground black pepper
    4 eggs separated
    115 gms grated tasty cheese


    Make a roux
    Melt the butter
    Mix in the flour
    Add mustard &salt & pepper
    Cook for 2-3 minutes
    Add hot milk all at once
    Stir well and keep on cooking
    This will form a nice thick sauce.

    Let cool a little
    Add egg yolks look at the colour isn't that great.

    Add grated cheese
    Taste and add extra seasoning if needed

    Season Salmon with salt and freshly ground black pepper

    Meanwhile in a hot pan add olive oil
    Add salmon and sear
    About 1 minute then turn over and another minutes
    Remove from pan and place in a gratin dish
    Squeeze over fresh lemon juice.


    Back to the soufflé
    In a clean bowl beat the egg whites till soft peaks

    Add 1 spoonful of egg whites to the roux
    Mix well to loosen it then carefully fold in the remainder of the egg whites.

    Pour over the salmon and place in oven

    Now timing was an issue here I totally under estimated the time.
    I took it out too early Yuk not cooked

    So I quickly popped it back in and it became a “twice baked”
    Soufflé. I was nervous about this as it’s a no no in soufflé-ville
    But as it turns out it wasn’t a problem
    The extra 10 minutes were just what it needed it rose even further and
    So pretty.

    It didn’t look so pretty served on the plate so I didn’t shoot it.
    I am going to have to have another go, when the heart has calmed down.
    But next time I think it should be in separate little gratin dishes.
    Trying to find the salmon in one piece under the souffle was a bit messy
    But it was delicious and well worth making.
    Once again I think that should have fed maybe 3 people.
    Of course we ate it all.

    Salads only the next day.

    Actually a simple tossed green salad is an excellent accompaniment.

    Rich Task
    A month ago our granddaughter Sophia came over to interview me for her Rich Task and we had lunch.
    On Monday I was invited along with her parents to see the Rich Task “role played.”
    Unfortunately I was late (but earlier than her parents!!!) and got there just time for the last minutes of her little play.

    The topic was “You Kids Don’t Know How Lucky You Are”

    The role playing consisted of one child as Grandma and another as the Modern Kid.
    Grandma scrubbed the clothes on a wash board - Modern Kid pushed the button on the machine.
    Grandma milked the cow for their dairy products-Modern Kid bought milk from the shop.
    Grandma heated the iron on the fire and ironed one garment and then had to heat the iron up again - Modern Kid just pushed around the steam iron and so on
    The punters were enjoying themselves.

    Below Sophia and her father who missed it completely but Sophia was thrilled we made the effort to get there.
    When Sophia’s Mum Helen arrived she requested a replay and we got to see it after all.
    A fun little afternoon.

    3 comments:

    Asha said...

    Looks like a fun day for Sophia!:))
    Salmon with Sauce looks delicious.

    katiez said...

    They both look good - but the sinful one looks soooooo wonderful.
    But it IS fish, it has to be good for us, right? That's my story....

    So Simple said...

    Asha and Katie

    It does our souls good to ovedo it occasionally.
    Yes Asha the kids were very cute.