Tag: egg

  • Easy one bowl veggie & egg dish

    Easy one bowl veggie & egg dish

    Hey ho, today I thought I’d share a shakshuka-inspired dish with you.

    I got to know shakshuka as an Israeli dish where you break and boil eggs in a delicious tomato sauce and serve with bread. All Israelis I’ve met love it and it is a staple food in most foreigner/traveler/backpacker oriented restaurants I’ve seen during my travels.

    Here, I am adding a bottom layer of spiced kale and mushrooms (almost the last bit of last year’s forage harvest!).

    Actually, this was just a quick way to do something nice for lunch and so I haven’t made my own tomato sauce but used a store bought jar of pasta sauce, perfect for the occasion. Sorry Israeli friends if I dissed your beloved shakshuka by doing so ;).

    Recipe for one bowl veggies & eggs

    In a pan that will contain all portions and nothing more, heat: olive oil, a chopped piece of onion, some mustard seeds, kale, (dried or fresh) mushrooms.

    Let the kale reduce in size, then add a thick layer of tomato (pasta) sauce. Lastly, break eggs on top (one for each person) and sprinkle with salt and Italian or Provence herbs. Cover with a lid (otherwise the eggs won’t solidify).

    After 10 minutes or so, test to see if the egg white is solid. There may be fluid on top of your dish, don’t be fooled by this as it is probably just water from the tomato sauce and not raw eggs.

    For serving, add olive oil, freshly ground pepper and fresh herbs (here: oregano).

    With love,

    Judith

  • Spicy rice patties

    Spicy rice patties

    Have some leftover rice? Great! Let’s make patties :). Patties are a great way to use leftover anything: rice, couscous, vegetables: chop together with an egg, spice it up and enjoy your own homemade brilliant burger.

    In fact, I always make sure I make too much rice for one day just so I can make patties (or nasi goreng: fried rice, but that’s for another time) the next.

    The recipe is simple and it changes a bit every time so as always I invite you to work with whatever you have lying around.

    In this batch, I had about one half to one cup of brown (wholegrain) rice from the day before. I added about a tablespoon of sunflower seeds (could be replaced with the same amount of cooked beans, lentils or chickpeas), one clove of garlic and a handful of stinging nettles (this could also be spinach or kale or almost any other veggie, actually), blanched for one minute then tumbled dry.

    I chopped everything in my little electrical herb chopper. It made for a kind of half sticky, half loose dough.

    In a new bowl, I added one egg to the mixture plus some pepper, salt and ras el hanout, which contains cumin, coriander and paprika, and that I think is a golden combo for patties because it gives a ‘meaty’ experience (without the part where an animal actually dies).

    The mixture should taste rather strong, at least I like the rustic burger quality that will give to your plate. Adding a bit of miso also helps with enhancing those flavors!

    Be wise with tasting though; there still is raw egg inside.

    Now divide the mixture in even parts, heat some oil and fry the patties like you would any other burger.

    These are great, I have always had raving reviews about them. Vegetarians, meat lovers and kids will love them alike, I swear! Just remember what I said about that spice combo, I think that really does the trick ;).

  • Banana Cake with Cranberries and Sunflower Seeds

    Banana Cake with Cranberries and Sunflower Seeds

    First time I blended together bananas and eggs was in Thailand, last year. It turned out to be an excellent, nutricious, cheap and easy combo, however I never posted a thing about it and kind of forgot about banana & eggs until today.

    Because today, Aleydis shared with me her slice of banana cake and its recipe (which in turn contributed to this one). I got inspired and decided to make one. It became a cake made of gifts. 

    A few days ago, Maartje donated an interesting German bag of grains with matcha (powdered green tea leaves).

    And a week or two ago, Danielle forgot to take her kilobag of dried cranberries back home and so I took the liberty of considering those a gift as well ;D.

    The cranberries and sunflower seeds happened to be what I found in the kitchen drawer. This banana cake would also be really nice with dates and walnuts, or figs and pecans, or peach and cashews, or chocolate and hazelnuts, just to name a few ideas.

    Also, I used the peculiar Frühstücksbrei mit Amaranth (German) donated by Maartje, which contains oat, spelt, amaranth, almond and matcha. Just plain oat or even wheat flour would work just as well.

    This banana cake can be made using an oven. I used a frying pan with a lid (hapjespan, in Dutch). Worked perfectly! Here’s the very easy banana cake recipe:

    Banana Cake with Cranberries and Sunflower Seeds

    Blend up 2 large bananas with 3 eggs and 2 heaping tablespoons of oat/oatmeal (or whatever you are using). Blend until smooth.

    Then stir in a 3rd tablespoon of oatmeal, 1 handful of dried cranberries and 1 handful of sunflower seeds. Save soms fruits & nuts for later. At this point, you could also add some cinnamon or vanilla, for example. I didn’t because I didn’t have any and it still worked out great!

    Grease a frying pan with lid, put it on the lowest heat possible. In the oven, 160 degrees Celsius would probably be good. Pour in the mixture (which is about as thick as medium to full fat yoghurt) and grind a bit of salt over it. Use a fork to lightly blend the salt in, but not too much! I like experiencing saltier and less salty bites, combined with the sweetness of the fruits.

    In about 30-40 minutes it should be ready to be turned, but keep checking in the meantime. You’ll know when it’s time because the top of the cake will be all dry. Then turn the cake, put back on the heat or in the oven and within another 5-10 minutes it’s ready. Let cool for a few minutes, dress up with the spare filling and possibly some honey (if you have a sweeter tooth).

    I was surprised by how nicely this combination of banana, cranberry and sunflower seeds turned out! And I’ll definitely be making this cake more often. The base of bananas, eggs and oat is rather cheap as well so this would be a perfect cake recipe for parties and potlucks, as well as a nice solution for using up bananas or eggs while they’re fresh.