Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, course, egg, eggs, fried, garlic, italian, main, meatball, meatballs, mortadella, oil, parmesan, polpette, polpettine, polpettone | No Comments »
Cut the bread into pieces and soak it with a little milk for 5 minutes. Squeeze out the excess milk. In a bowl, mix the beef, mortadella, eggs, parmesan, parsley, soaked bread, pignoli (optional), finely chopped garlic, salt and pepper to taste. With your hands, make 7-8cm (diameter) meatballs. Then, gently squeeze them into a light cylinder shape. Optionally, you can coat them with some breadcrumbs or flour. Fry them in medium-hot oil so they cook all the way through (about 10 minutes). You can make smaller balls if you want them to cook quicker. Drain them on kitchen paper and serve.
Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: egg, eggs, french, hollandaise, lemon, sauce, yolk, yolks | No Comments »
Place the egg yolks and water in a bowl over simmering water. Don’t let the bottom of the bowl touch the water. Whisk until thick and pale. Add the butter cubes, a few at a time, and whisk until thick again. Add the lemon juice and season with salt and pepper. Serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: anglaise, bitter, cake, chocolate, cream, creme, custard, dessert, egg, eggs, french, know your onion, know your onions, knowyouronion, knowyouronions, pudding | No Comments »
Pudding:Beat the butter until light and fluffy. While still beating add the sugar, salt and cocoa. Beat in the egg yolks, one by one. Beat the egg whites until stiff and fold 1/3 of it into the chocolate mixture. When the batter is smooth, gently fold in the remaining whites. Transfer the mixture to a well-buttered ring mould and place it in a baking tray. Fill the tray with boiling water and bake for 45 minutes in a pre-heated 200C oven. Remove from the mould when warm.;Créme:Bring the milk to the boil. Beat the egg yolks with the sugar and flour. When the milk starts to bubble, pour it over the eggs, a little at a time. Don’t stop beating while pouring the milk. Transfer the mixture back to the pan and reduce to a very low heat, stirring constantly. The cream is ready when it thickens slightly (or reaches 85C). Créme anglaise is a very light cream, do not expect it to thicken like a custard.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: boiled, egg, eggs, hard, know your onion, know your onions, knowyouronion, knowyouronions | No Comments »
Add enough water into a pot to cover the eggs and bring it to a boil. Place the eggs carefully in the water, so they don’t crack. Cook from 9 to 11 minutes (depending on their size), rotating them once or twice. Remove the eggs, cool them in cold water and peel.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: british, dessert, egg, know your onion, know your onions, knowyouronion, knowyouronions, lemon, pie, provence, sweet, tart, yolk | No Comments »
Line a 23cm loose base tart dish with the dough. Cover it with greaseproof paper and fill with coins, beans or rice. Bake for 20 minutes at 180C, remove coins and bake for a further 15 minutes or until golden brown. Bring 275ml water, 100g sugar, salt, lemon juice and zest to the boil. Combine the remaining sugar with the corn flour and mix thoroughly. In a separate bowl, mix the egg yolks and remaining water, then add the sugar-corn flour mixture and beat well. When the lemon mixture is boiling, pour, a little at a time, over the egg mixture. Do not stop beating. Return the mixture to the pan and let it boil for 1 min, stirring constantly. Stir in the butter and refrigerate for at least 4 hrs. Using a blowtorch, burn the lemon filling slightly before serving.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bread, dish, egg, eggs, ghee, indian, know your onion, know your onions, knowyouronion, knowyouronions, milk, naan, side, yohgurt | No Comments »
Sift the flour, baking powder, bicarbonate and salt into a bowl. Add the beaten egg, ghee, yoghurt and mix in the milk gradually, until a soft dough is formed. Cover and leave it in a warm place for 2h. On a well-floured surface, knead the dough for 3min until smooth. Divide it into 8 portions and roll them into oval shapes, 15cm long. Brush with water and place wet side down on a greased baking tray. Brush top with ghee and bake in a preheated 250C oven until golden brown. If you have a pizza stone, it will work well.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chocolate, dessert, egg, hazelnut, italian, know your onion, know your onions, knowyouronion, knowyouronions, nutella, soufflé | No Comments »
Melt the nutella and butter in a bowl over a hot water bath. Mix and leave to cool. Separate the egg yolks from the whites and beat the latter until stiff. Mix the yolks into the chocolate butter mixture and then carefully fold in the whites, 1/3 first, then the rest. Grease four ramekins with butter and dust with caster sugar. Fill them almost to the top with the batter. Bake for approximately 20 minutes at 200C. Dust with icing sugar and serve immediately.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bacon, cheese, dough, egg, eggs, french, know your onion, know your onions, knowyouronion, knowyouronions, lorraine, nutmeg, pastry, quiche, savoury, starter, tart | No Comments »
Sift the flour with the salt in a bowl. Rub in the butter and yolk to form a soft breadcrumb texture. Add up to 50ml of water, working in just enough to make the crumb mixture come together. Cover with cling film and rest for 30 minutes in the fridge. Roll the pastry out onto a lightly floured surface and line a 26cm well-buttered flan dish. Chill again. Preheat the oven to 190C/375F. Trim the edges and line the base of the pastry with baking parchment. Fill it with baking beans (or anything that will weight it down).;Bake for 20 min. Remove the beans and parchment and return to the oven for another 5 min. Reduce the oven temperature to 160C/325F. Sprinkle grated cheese onto the base. Slice and fry the bacon pieces until crisp, drain and sprinkle them over the top. Mix the eggs, yolks, milk and cream in a bowl and season with salt, freshly ground pepper and grated nutmeg. Pour over the bacon and cheese. Bake for 30-40 minutes or until set. Remove from the oven and allow to cool and set further. Serve in wedges.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: egg, eggs, know your onion, know your onions, knowyouronion, knowyouronions, onions, prawn, prawns, scallions, scramble, scrambled, shrimp, shrimps, spanish, spring, starter | No Comments »
Chop the spring onions, separating the white and green parts. Reserve. Add the white part into a large hot frying pan with melted butter and oil. Cook briefly. Add the prawns and cook for 2 minutes. Whisk the egg with the milk and season with salt and pepper. Turn the heat to medium-high and pour in the egg mixture. Stir for 2 minutes until cooked, but still creamy. Sprinkle with parsley and the chopped green spring onions. Serve with crusty bread.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: boiled, egg, know your onion, know your onions, knowyouronion, knowyouronions, soft | No Comments »
Add enough water into a pot to cover the eggs and bring to a boil. Place the eggs carefully in the water, so they don’t crack. Let them cook for about 3-4 minutes (depends on their size), rotating them once or twice. Remove the eggs and place them in egg cups (if you have none, then shotglasses work equally well). Take a spoon and crack them open. Add salt and pepper to taste.
