 Ham and Cheese Quiche |
| (makes 8 servings) |
| Ingredients: |
- 1 prebaked 9-inch (23 cm) pie shell
- 3/4 cup (175mL) shredded Swiss cheese
- 3/4 cup (175mL) diced cooked ham
- 1/4 cup (50mL) chopped red or green bell pepper
- garnish with 2 tsp (10mL) snipped fresh chives
- 4 eggs
- 1.5 cups table cream or evaporated milk
- 1/2 tsp dried herbs or other seasoning
- salt and pepper to taste
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| Method: |
- In a pie shell, spread filling ingredients.
- Beat eggs and combine with cream and desired seasoning.
- Pour the custard mixture over the filling.
- Bake in 350°F (180°C) oven for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
- Let stand 5 to 10 minutes and serve.
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| French Toast |
| (makes 4 pieces) |
| Ingredients: |
- 2 eggs
- 1/2 cup milk
- 1/4 tsp salt
- 1 tbsp butter or margarine
- 4 slices of bread
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| Method: |
- In a shallow bowl, mix together eggs, milk and salt. Melt butter in a large skillet over medium heat.
- Dip one slice of bread at a time into egg mixture and let soak for 10 seconds on each side. Fry soaked bread 1-1/2 to 2 minutes each side or until golden brown. Add more butter if necessary to keep slices from sticking.
- Transfer toast to baking sheet and keep warm in oven while frying remaining bread. Serve with jam, maple syrup, honey or fresh seasonal fruit.
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| Egg Salad |
| (makes 4 servings) |
| Ingredients: |
- 9 eggs
- 1 cup frozen green peas, thawed
- 3/4 cup diced celery
- 2 tsp chopped onion
- 1-1/2 cups dry bread crumbs
- 1 cup mayonnaise
- 1/3 cup milk
- 1/2 tsp garlic salt
- 2 tbsp butter
- salt and pepper to taste
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| Method: |
- Preheat oven to 400°F (200°C).
- Place eggs in a sauce pan and cover with cold water. Bring water to boil, cover, remove from heat and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the eggs, peas, celery, onion, 1 cup bread crumbs, mayonnaise, milk, garlic salt, salt and pepper. Mix well and pour into a quart casserole dish.
- Melt butter and fry remaining 1/2 cup bread crumbs until lightly browned. Sprinkle over casserole and bake at 400°F (200°C) for 30 minutes.
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| Basic Meringue |
| (makes enough for a 9 inch (23 cm) pie) |
| Ingredients: |
- 3 egg whites
- 1/4 tsp (1ml) lemon juice
- 1/4 cup (50ml) sugar
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| Method: |
- Beat egg whites with lemon juice until frothy.
- Gradually beat in sugar into mixture forms soft peaks. To obtain stiff peaks, continue beating.
- Spread over hot filling. Bake in 425°F (220°C) oven for 4-5 minutes or until meringue is golden or microwave on MEDIUM-HIGH (70%) for 3-4 minutes or until set.
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| Spring Delight Sandwiches |
| Ingredients: |
- 4 uncut French rolls or baguettes, about 6 x 3 inches
- 1 package (10 oz.) frozen asparagus tips, cooked, drained
- 1 jar (2.5 oz.) sliced mushrooms, drained
- 1 jar (2.5 oz.) sliced pimientos, drained
- 1 cup (8 oz.) low-fat (1%) cottage cheese
- 2 tablespoons reduced-fat mayonnaise
- 1/4 teaspoon salt, optional
- 4 hard-cooked eggs, sliced
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| Method: |
- Slice off tops of rolls at about 1 1/2 inches from bottom crust. With fork, pull or scrape out insides of bottom pieces, leaving about 1/2-inch wall all around. Reserve crumbs for another use. Place rolls and tops cut-side up on baking sheet or in baking pan. Bake in preheated 375ºF oven until lightly toasted, about 10 minutes.
- In medium saucepan, cook asparagus according to package directions. Drain and return to saucepan.
- Place cottage cheese, mayonnaise, and salt, if desired, in blender container. Cover and blend at medium speed until smooth. Stir into vegetables. Cover and cook over low heat, stirring occasionally, until heated through. Gently stir in eggs. Spoon into toasted rolls. Serve filled rolls with toasted tops alongside.
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| Tomato Tart Flavoured Galangal Poached Egg |
| (serve 10, Hands-On Time: 30mins, Total Time: 40mins) |
| Ingredients: |
 (a) Tomato & galangal puree:- 500g onion
- 2~3kg whole peeled tomatoes (de-seed tomatoes & blend flesh)
- balsamic
- 100g fresh galangal (juice only)
- 3 sprigs fresh thyme
- 3 tsp sugar
- salt
- pepper
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(b) Poached eggs:- 10 medium eggs
- 20ml white vinegar (balsamic vigenar reduction)
- 500ml balsamic vinegar
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(c) Parmesan cheese tart:- 150g flour
- 150g grated cheese
- 150g unsalted butter (cube)
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(d) Black olive pate:- 100g black olives (pitted)
- 10g thyme leaves
- pepper
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| Method: |
(a)- Fry minced onion in olive oil and cooked for 20mins.
- Add in all the rest of the ingredients, stir from time to time and cooked till dry.
- Remove thyme and keep aside.
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(b)- Add vinegar to a pot of boiling water, add in eggs and cook for 5 mins.
- Remove and place in cold water for 5 mins and peel, keep aside.
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(c)- Place all ingredients in a food processor & blend until mixture forms into a ball.
- Roll out the ball of dough to ½cm thick and cut out circle with ring no.2.
- Bake the circles on silicone sheet for 15mins in an oven pre-heated 160°C.
- Once cooked, cut again with ring no.2 & leave to cool.
- Keep in air tight box, good for a week.
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(d)- Blend to puree all ingredients.
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10mins before serving:- Place a ring no.2 on the top of the parmesan tart, pour in 2 tbspoon of hot puree (a) & press down. Remove ring and bake for 10 mins in a oven preheated 150°C.
- At thr 9th min place the egg in the oven to heat up.
- Place the egg on top of the tart and add a teaspoon of black olive pate.
- Garnish with shaved parmesan and one chive.
- Serve immediately.
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