Kimchi omelette sandwich

Stay with me here. Yes, eggs, cheese and kimchi are GREAT together. These sandwiches make for a decent brunch or lunch and you’ll find them quite filling too. This one is from a Waitrose magazine promotional insert and I’ve made some small changes in the recipe. At home, I doubled to serve 2!

More with eggs: Rachel Khoo’s Stewed Spinach Eggs (Ägg med stuvad spenat) | Help yourself brunch for a crowd |Spanish baked eggs

Kimchi omelette sandwich

Serves 1 | Prep 10 mins | Cook 15 mins
Easy | Vegetarian

You’ll need:

  • 30g butter;
  • 1 shallot, chopped;
  • 60g spinach;
  • 2 eggs;
  • 80g (3-4 tbsp) kimchi;
  • 20g cheddar, grated;
  • 2 slices sourdough bread

Heat half the butter in a non-stick frying pan over medium-heat. Fry the shallot for 2-3 minutes until just golden. Add the spinach and leave for a minute or so to wilt, then fry, stirring, for another minute. Tip out of the pan and set aside.

Beat the eggs in a bowl. Drain any excess liquid from the kimchi and roughly chop any larger chunks. Mix into the eggs. Heat the remaining butter in the pan over a medium heat. Add the eggs and cook gently, swirling the uncooked mixture to the edges, for 3-4 minutes until almost set. Add the cheese and then fold over the omelette. Cook for another minute or two, so the cheese melts inside.

Toast the sourdough. Top one slice with the omelette followed by the spinach. Finish with the second slide of sourdough, cut in half and serve straight away!

Recipe from a Waitrose promotional insert from 2020, not available online.

Pea, avocado and ricotta hot cakes with poached eggs

Up you pancake game with these delicious savoury hot cakes. They make a delicious brunch or a light lunch, served with some salad on the side. Though this isn’t compltely faff free, the airy pancakes are really light and fluffy and very much the little extra effort. We had ours for breakfast with lashings of hot sauce and pickled jalapenos, as you do….

More in pancakes: Bulgarian Crêpe pancakes – PalachinkiSummer Nectarine Buttermilk PancakesLarge, Fluffy Pancakes with Pancetta & Maple

Pea, avocado and ricotta hot cakes with poached eggs

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Serves 4 | Prep 15 mins | Cook 15 mins
A little effort | Vegetarian

You’ll need:

  • 110g frozen peas;
  • 250g ricotta;
  • 1 avocado, ½ roughly chopped and ½ sliced;
  • 100g self-raising flour;
  • 7 eggs, 3 separated;
  • 3 tbsp olive oil;
  • 75g pea shoots, to serve.

Simmer the peas in a large pan of boiling water for 2 minutes, then drain and cool under the cold tap. Drain thoroughly and tip into a small food processor with the ricotta, chopped avocado, flour and 3 egg yolks. Whizz, scraping down the sides, until smooth; season. In a separate bowl, whisk 3 egg whites until stiff, then fold through the mixture – make sure you fold carefully so to not knock the air out.

Heat the oil in a large, non-stick frying pan. Add 2 spoonfuls of the batter for each cake, flattening them slightly, and cook over a low-medium heat for 3-4 minutes on each side, until golden. You might need to do this in batches.

Meanwhile, poach the remaining 4 eggs for 3-4 minutes, until the whites are set. Drain briefly on kitchen paper and serve on the hot cakes with the pea shoots and sliced avocado.

Original recipe from Waitrose magazine, issue May 2017, available online here.


Previously posted  on this date:

== 2018 ==
*Steak & Vietnamese Noodle Salad

 

Miso ramen with ginger tofu

A few of my friends are cutting down on meat this year. In a bid of a little support to them and anyone else embarking on eating less meat in January or in general, I thought it would be a good time to post this easy and quick vegan ramen recipe.

You only need a few ingredients, but the result is a hearty and flavoursome ramen which makes a perfect dinner for any winter night, whether you are veggie or not! This is a recipe originally from an older issue of Waitrsoe magazine, but I have adapted slightly to also include ingredients if you are not using a ready made Noodle Kit.

More in Ramen and soups: Quick Beef RamenQuick miso soup with dumplings

Spicy miso ramen with ginger tofu

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Serves 4 | Prep 5 mins | Cook 15 mins
Easy | Vegetarian| Dairy-Free

You’ll need

  • 2x Miso Tasty Ramen Noodle Kit or alternative miso-based ramen noodle kit(or make your own, see below*);
  • 250g sweet ginger tofu;
  • vegetable oil;
  • 300g bok choi, sliced;
  • 4 spring onions, shredded (for serving);
  • soy sauce (for serving).

*If you are not using a noodle kit, you’ll also need:

  • 4x noodle nests;
  • 4x miso soup paste sachets or 8 tbsp miso soup paste;
  • 2 tbsp sesame oil;
  • 4 tbsp sesame seeds.

Cook the noodles in a pan of simmering water for 5 minutes. Meanwhile, cut the tofu in chunks (reserve the marinade) and fry over a medium heat in 1/2 tbsp vegetable oil for 3-4 minutes, until golden. Add the remaining marinade and bubble for 2 minutes, until sticky and set aside. Drain the noodles and return to the pan with the bok choi, miso and sesame oil. Stir in 700ml just-boiled water and season with soy sauce to taste. Cook for 2-3 minutes. Top with the tofu, shredded salad onions and sesame seeds.

Original recipe from Waitrose magazine, no longer available online.



Previously published on this date:

2018 – Carrot & Ginger Bhajis and Spiced Paneer with Dhal

 

“Use up your Christmas leftovers” Pizza

If you are looking for ideas of how to use up your leftovers over the next few days, this might help! You can really customise this recipe in any way you want with whatever leftovers you have left. You can make it a meat feast (think turkey + ham + stuffing) or vegetarian supreme (think roasties, sprouts, veggies), or of course – mix and match. You can make your own pizza dough if you have time or use ready-made pizza base like suggested below. This turned out to be very tasty, it has quickly become my favourite way to use up Christmas leftovers!

“Use up your Christmas leftovers” Pizza

Serves 4 | Prep 10 mins | Cook 15 mins
Easy

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You’ll need

  • 2 ready-made pizza bases;
  • 8 tbsp tomato passata;
  • 1 tbsp oregano;
  • 1 tsp garlic powder;
  • 125g mozzarella, cubed;
  • leftover meats and/or veggies, chopped to bite-sized pieces (see tips below for suggestions).

Heat oven to 220C/200C fan. To make a simple sugo, mix the passata with the oregano and garlic powder. Season well.

Spread the sugo over each pizza base. Top with your choice of meats and vegetables (see below for toppings suggestions), and finally add the mozzarella. Put the pizzas in a tray or pizza stone and bake for about 15 minutes.

As you can see from the photos, we opted for making our own dough and shaping it to a rectangle (sorry Italian friends!) it worked perfectly for us. If you are making your own dough you can still follow the recipe above.

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Topping suggestions:

Food Notes special: Leftover roast meat (we used goose), sliced red onion, sliced fresh tomato, green olives.

Meat feast: Top your pizzas with equal amounts of chopped turkey, chopped ham and chopped stuffing. Add some sliced red onions and black olives for extra flavour if desired.

Vegetarian feast: Top your pizzas with equal amounts of chopped roast potato, brussels sprouts and other roast veggies. Swap the mozzarella for chopped taleggio for a different taste.

Vegan supreme: Use any combination of your leftover veggies and to your pizzas with cubed or shredded vegan cheese.

Christmas dinner: Top your pizzas with some leftover roast meat, roast potatoes, stuffing and sprouts, for the ultimate Christmas dinner pizza.


Hope you enjoy these ideas! Do share your favourite combinations in the comments and keep sharing the inspiration. I hope you all enjoyed the festive period.

~Em

A perfect Christmas menu for 10

If you are in need of a Christmas menu, then look no further! Here’s my guide to making the perfect feast for 10, with timing and get ahead information to save you from stressing on the day.  With a little prep a couple of days before the big meal, you will be ready to feed an army of hungry friends and family effortlessly!

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The menu

Canapé:
Mozzarella and olive penguins

Starter:
Pork Terrine

Main:
 Pancetta roast turkey crown with chestnut and sage stuffing

Sides:
Roast potatoes
Honey glazed parsnips and carrots
Stir-fried brussels sprouts with nigella seed
Sticky pigs in blankets
Cranberry Sauce

Dessert:
Salted Caramel Cheesecake 

 

Cooking guide and timelines

Two days before the big meal

  1. Start preparing the terrine by marinating the pork as per Step 1 of the recipe. (~10 minutes)
  2. Make the Cranberry sauce and chill in the fridge until you need to heat it up on the day. (~30 minutes)

The day before

  1. Make the pork terrine and leave to chill until you need it on the day (~1hr).
  2. Make the stuffing from the turkey recipe and chill until the following day (~20 min).
  3. Make the cheesecake and chill (~2hrs).
  4. Make the sticky pigs in blankets and chill (~20 mins).

On the day, for lunch at 1pm – turkey served between 2pm – 2:30 pm 
(Adjust timings as required for a later lunch or dinner).

09:00. Take out the turkey from the fridge as soon as you get up in the morning, around 9am at the latest.
09:00. Prepare the mozzarella penguins and set aside until you need them. (Or make the day ahead and store in an airtight container).
10:00. Prepare the turkey for roasting as per Step 1 from the recipe, heat oven 90C/170C fan/gas 5.
10:30: Put the turkey in the oven and roast as per instructions.
11:00: While the turkey is cooking, prepare the vegetables.
Peel, chop and parboil the roasties, set aside until ready for roasting;
Peel the parsnips and carrots and marinade in the glaze and set aside until ready for roasting;
Halve the sprouts and prepare all the rest of the ingredients for the stir-fry, set aside until ready to stir-fry.
13:20: Take the turkey out of the oven to rest for half an hour.
Put the pre-boiled roast potatoes in the oven, increase oven to 200C fan. roast for                40-50 minutes
13:30: Put the prepared pigs in blankets and stuffing in the oven and roast for 30 minutes. Put the parsnips and carrots in the oven, roast for 30 minutes.
13:45: stir fry the sprouts and start making the gravy.
14:00: Carve the turkey.

Needless to say, if you can get your partner/guests involved they can help with making gravy, stir-frying etc.

Your Christmas shopping list

  • 600g carrots;
  • 500g parsnips;
  • 2kg floury potatoes (King Edward, Maris Piper);
  • 800g Brussels Sprouts
  • 3 onions;
  • 3 shallots;
  • 4-5 garlic bulbs;
  • 3 lemons;
  • 300g fresh cranberries;
  • 1 clementine;
  • fresh thyme;
  • fresh sage;
  • fresh chives;
  • fresh rosemary;
  • fresh parsley
  • 100g goose fat;
  • 18 cocktail sausages;
  • 3 packs sliced pancetta;
  • 2 packs dry-cured streaky bacon (20-22 slices)
  • 300g Pork tenderloin;
  • 1050g sausage meat;
  • 4kg turkey crown;
  • 1 pack unsalted butter;
  • 6 eggs;
  • 600g full-fat cream cheese;
  • 300ml soured cream;
  • 75ml double cream;
  • 100g green olives, pitted;
  • 1 jar cornichons;
  • 25g pecans;
  • 140g white breadcrumbs;
  • 140g cooked chestnuts;
  • 75g light brown muscovado sugar;
  • 250g dark chocolate digestives;
  • 397g Carnation Caramel;

From the pantry:

  • olive oil;
  • rapeseed oil;
  • honey;
  • wholegrain mustard;
  • English mustard;
  • Nigella seeds;
  • Brandy
  • Plain flour;
  • Chicken stock;
  • Caster sugar;
  • cocoa powder;
  • Sea salt;
  • Pepper;

I hope you find this guide helpful. If you have any feedback of what more detail and info you’d like please let me know in the comments and I will gladly adjust the guide and add more to it!

oznor
Photo Sarah Ahmad

~Em.