Stuffed boiled eggs

Ingredients: 10 eggs, 5 tbsp oil, 2 tbsp mustard, 2 pickled cucumbers.

Boil the eggs for 12 min. Peel them and cut them in half after they are cooled down.

 

 

Take the egg yolks out and put them in a bowl.

 

Smash the egg yolks.

Add the oil and mustard and mix into a cream.

 

Fill the eggs with the mix.

 

Cut some pickle into stripes to ornate the eggs.

Keep in the fridge until serving.

Super cheat: baked doughnuts

Ingredients: 1 cup of yoghurt, 2 cups flour (or gluten free flour + 1 tsp xanthan gum), 2 eggs, half of cup of sugar, 1 tsp vanilla essence, 2 tsp baking powder.

Preheat the oven at 180 C.
Pour the yogurt in a bowl.

 

 

Add the rest of the ingredients and mix. The dough will be very sticky and airy.

 

Grease a muffin tray. Spoon in the mix, filling each tray half way.

 

Bake in the oven for 15 min.

 

Let them cool down completely before serving with jam and butter.

Super cheat dinner: potatoes and gammon

Ingredients: 5 potatoes, 200 g gammon, half an onion, 3 garlic cloves.

Boil the peeled potatoes until soft.
Chop the onion and the gammon. Fry them in a pan with 1 tbsp oil.

 

 

Fry them until the onion turns brown.

 

 

Add the drained potatoes.

 

 

Season with salt and pepper. Fry for 10 min, stirring occasionally.

 

 

Crush the garlic cloves, and add a 1 tbsp of water and a little salt.

 

 

Serve the potatoes with the garlic on top.

Chocolate tart

Ingredients: 175 g chocolate, 50 g butter, 4 eggs, 250 ml vanilla syrup.
For the pastry: 150 g butter, 250 g flour (or 250 g gluten free flour and 1 tsp xanthan gum), 2 tbsp icing sugar.

Make the pastry: rub the butter and the flour until the mixture resembles fine breadcrumbs. Add the sugar. Wrap the dough in cling film and chill it for 30 min.

 

Preheat the oven at 180 C.
Roll the pastry into a tart tin.

 

 

Whisk the eggs.

 

 

Pour in the vanilla syrup.

 

 

Melt the chocolate and butter.

  

 

Pour the chocolate into the eggs, mixing continuously.

 

 

Pour the mix on the tart pastry.

 

 

 

 

Bake for 30 - 40 min until set.

 

 

Cool down before serving. Serve with ice cream or double cream.

 

Nectarines tart

Ingredients: 120 g butter, 2 eggs, 200 g flour (or 200 g gluten free flour + 1 tsp xanthan gum), 6 nectarines, 2 tbsp. sugar, 100 g sugar, 50 g butter.

Prepare the pastry: mix the flour, eggs, 120 g butter and 2 tbsp sugar.

 

 

Wrap it in clink film and keep it in the fridge for 30 min.

 

 

Slice the nectarines.

 

 

Rub 50 g of butter with 100 g sugar.

 

 

Keep that aside, it will cover the fruits.

 

 

Preheat the oven at 180 C.
Take the pastry out of the fridge and roll it to cover a tart tin.

 

 

Arrange the nectarines on top.

 

 

Pour over the crumbled sugar and butter.

 

 

Bake in the oven for 35 - 40 min.

 

 

Let it cool down before serving. Serve with custard or ice cream.

 

Chicken and gammon stew

Ingredients: 1 onion, 4 carrots, 200 g gammon, 5 chicken wings, 5 garlic cloves, 10 potatoes, 1 can chopped tomatoes, salt, pepper, thyme.

Chop the onion and carrots. Fry them in a large pan with 2 tbsp oil for 2 - 3 min.

 

Add the gammon, chopped in cubes. Fry for another 5 min.

 

 

Add the potatoes and chicken wings. Fry for 10 min, stirring occasionally.

 

Add enough water to cover everything and boil for 25 min.

 

 

Add the chopped tomatoes and boil for another 20 min.

 

 

Add the thyme and season to taste.

 

Chicken and egg soup

Ingredients: 5 chicken wings, 2 celery stalks, half an onion, 4 carrots, 1egg, salt, pepper.

Chop the carrots and the chicken wings (split them in 2). The celery and onion keep hole. Fry everything in a large pan with 1 tbsp. oil.

 

 

After a few min, pour enough water to cover all the vegetables and chicken.

 

 

Boil for 30 -35 min on a high heat.

 

 

Take out the celery and onion. 

 

 

Season the soup with salt and pepper.
Beat the egg in a bowl.

 

 

While the soup is still boiling, start pouring the egg into the pan, whisking continuously.

 

 

Chicken, ham, leek and potatoes pie

Ingredients: 400 g chicken breasts, 140 g ham, 8 potatoes, 2 leaks, 1 tbsp corn flour, 400 ml chicken stock, 2 tbsp crème fraiche.
For the pastry: 250 g flour (or gluten free flour + 1 tsp xanthan gum), 120 g butter, 2 eggs.

For the pastry: Beat the 2 eggs. Add the flour and butter.

 

 

 

Mix everything together into a dough. Wrap in cling film and chill for 30 min.

 

Preheat the oven at 180 C.
Cut the chicken into cubes and brown it in a pan with a tbsp oil.

 

 

Cut the ham into cubes and place it in an oven dish.

 

 

Add the chicken when golden.

 

 

In the same pan, add the chicken stock, corn flour and leaks. Cook until the leaks are softened and the sauce is thick.

 

 

Stir in the crème fraiche.

 

 

 

Pour the mix on top of the meats.

 

 

 

Roll the pastry and cover the pie filling. Brush with milk.

 

Bake for 35 - 40 min, until golden on top.

 

 

Let it cool down before serving.