dinner That’s · 2018. 2. 22. · so it is good to use in recipes like this, but you can use any bacon that you have available. • If you don’t have fresh basil leaves but like

Simply delicious recipe ideas for any day of the week

That’sdinner

SUPER EASY EGG, BACON AND HASH BAKE INGREDIENTS

Preheat the oven to 180°C. Brush a lasagne style rectangular baking dish with oil.

Arrange a single layer of the hash browns over the base of the dish, trimming to fit as needed.

Heat a film of oil in a frying pan and cook the onion, capsicum and bacon for 10 minutes or until just tender.

Place the dish with hash browns in the oven and cook for 8-10 minutes until golden and crisp.

Whisk the eggs with the cream and season with salt and pepper.

Arrange the onion, capsicum and bacon over the hash browns. Cover with tomatoes and sprinkle with basil and oregano.

Pour over the egg mixture. Bake for 20-30 minutes until the mixture is just set. Allow to sit for 10-15 minutes before slicing.

Serve with a green salad.

TIPS AND HINTS

• Shoulder bacon is well priced and has a good meat to fat ratio so it is good to use in recipes like this, but you can use any bacon that you have available.

• If you don’t have fresh basil leaves but like the flavour, then substitute with a few dollops of ready made basil pesto.

• Red onion has a lovely mild flavour but you can use a brown onion instead.

• 6-7 frozen hash browns

• 1 small red onion, finely chopped

• 1 red pepper, diced

• 3 slices bacon, roughly chopped

• 1 punnet cherry tomatoes, halved

• ½ cup basil leaves, roughly chopped

• 1 teaspoon dried oregano leaves

• 8 eggs

• ¾ cup cream

• salt and freshly ground black pepper

More recipes and free e-recipe books are available at eggs.org.nz

4-5 40MINS

$15

RISOTTO with chorizo, mushroom and egg

INGREDIENTS

• 25g butter

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 3 cloves garlic, crushed and chopped

• 300g Swiss brown or button mushrooms, sliced

• 150g stick chorizo*, sliced

• 2 cups Arborio or short grain rice

• 6 cups chicken stock, heated

• 1 cup (100g) grated Parmesan cheese

• 4 eggs

• 2 tablespoons chopped parsley

Gently melt the butter with the oil in a large saucepan over a low-medium heat. Add the onion and garlic and cook for 10 minutes or until the onion is just tender.

Add the mushrooms and chorizo to the pan, increase the heat and cook, stirring at times for a further 2 minutes.

Pour the rice into the pan and stir to coat the grains with the mixture for minute or so before adding a ladle of stock.

Gently stir and allow the stock to bubble and reduce before adding another ladle. Continue to cook, adding stock as needed, until the rice is tender to the bite, this will take around 20 minutes.

Stir the Parmesan cheese through the risotto and then remove it from the heat.

During the last few minutes of risotto cooking, heat a film of oil in a large frying pan over a medium heat and when hot quickly fry the eggs until the whites are opaque.

Serve the risotto in bowls topped with a fried egg and a scattering of parsley leaves.

TIPS AND HINTS

• Chorizo can be exchanged for salami or chopped bacon.

• Arborio rice is traditionally used for risotto and is available in supermarkets and delis. If you need to use a different rice then use a short grain rice.

• Chicken stock can be made fresh, or use store bought tetra packs eg; Campbell’s Real Stock (or some stock powder added to water).

• If using crushed garlic out of a jar use 2-3 teaspoons.More recipes and free e-recipe books are available at eggs.org.nz

4 30MINS

$15


TUNA TORTILLA BAKEINGREDIENTS

• 5 eggs

• 50g butter

• ¼ cup flour

• 1 3/4 cups milk

• 3 tablespoons mayonnaise

• 3 jumbo sized tortilla wraps

• 1 small red onion, diced

• 1 stalk celery, sliced

• 370g canned tuna

• 1 cup grated tasty cheddar cheese



Preheat the oven to 180°C. Brush a 24cm round baking dish with oil.

Bring a small saucepan of water to the boil and cook the eggs for 10 minutes. Drain and rinse under cold water before peeling and slicing into quarters.

Melt the butter over a moderate heat in the same saucepan and mix in the flour, cook stirring for 2 minutes before gradually adding the milk, whisking continuously until the mixture bubbles and thickens. Remove from the heat and stir through the mayonnaise.

Lie a tortilla in the base of the baking dish and cover with half of the red onion, celery, tuna and sliced egg. Spoon over a third of the sauce, sprinkle with a third of the cheese, half the parsley and season with salt and pepper.

Cover with the another tortilla and repeat the process.

Finish off with a tortilla on top, spread with the sauce and sprinkle with the remaining cheese.

Bake for 20 minutes until the top is crisp and golden. Serve with a green salad.

TIP

• If you don’t have a large round baking dish then just trim the tortilla wraps and arrange the pieces in a rectangular dish eg; a lasagne dish or similar.

4-5 30MINS

$15


ONE DISH TASTY MEATBALLS INGREDIENTS

• 450g beef mince

• 1/3 cup dried breadcrumbs

• ½ red onion, finely diced


• 2 teaspoons smoked paprika

• ½ teaspoons ground cumin

• ½ teaspoon ground coriander

• ¼ teaspoon cayenne pepper (optional)

• 1 egg


• 1 tablespoon olive oil

• 1 red pepper, finely chopped


• 2 x 400g cans chopped tomatoes

• 4 eggs

• 3 tablespoons chopped parsley or coriander leaves

Mix the mince, breadcrumbs red onion, 2 cloves garlic, smoked paprika, cumin, cayenne pepper, egg and salt and pepper together in a bowl.

Shape the mixture into walnut sized balls.

Heat a film of oil in a large frying pan and cook the meatballs over a medium heat until well coloured.

Add the red pepper to the pan and cook for a few minutes until it starts to soften then add the garlic and tomatoes.

Simmer for about 15 minutes before making 4 indents in the sauce, large enough to fit an egg. Break the eggs into each indent and gently cook until the whites are set.

Season with salt and pepper and sprinkle with the fresh herbs.

Serve with crusty bread.

TIPS AND HINTS

• You could substitute the dry spices for a readymade Moroccan spice blend e.g. Greggs Moroccan Spice Mix.

• If using crushed garlic from the jar use 2 teaspoons.4-5 20MINS

$15


SPINACH AND FETA FRITTATAINGREDIENTS

• 2-3 tablespoons olive oil

• 1 red onion, diced


• 250g bag spinach, tough stalks removed and roughly chopped

• 10 eggs

• 3/4 cup cream

• 200g feta, crumbled

• 1 teaspoon dried dill

• ¼ cup roughly chopped fresh mint


Preheat the oven to 180°C. Line a 22cm cake pan with baking paper or if using a spring form pan then line with foil and spray/brush with oil.

In a large frying pan, heat the oil and gently cook the onion and garlic for 12-15 minutes until tender.

Add the spinach to the pan, increase the heat and cook until wilted and excess liquid has evaporated.

In a bowl beat the eggs and cream until combined. Mix in the feta, dill and mint along with the spinach and onion. Season with salt and pepper.

Pour the mixture into the prepared cake pan and bake for 20-25 minutes, until the centre is just set.

Serve warm or at room temperature with chutney or garlic yoghurt sauce.

TIPS AND HINTS

• Silverbeet can be used instead of spinach but make sure you chop it finely and don’t use tough stalks.

• Red onions have a milder flavour but you can use a brown onion instead.

• Dill has an interesting flavour that is slightly aniseed. It is readily available in supermarkets but for a different flavour you can substitute chopped parsley.

6 25MINS

$14

BISTRO SALAD INGREDIENTS

Preheat the oven to 200°C.

Cut the carrots and parsnips into 3-5cm sticks. Place the vegetables in a small baking dish, drizzle with oil, season with salt and pepper and bake for 30 minutes until golden and tender. Allow to cool a little before using.

While the vegetables are cooking, lightly toast the walnuts (just until they are fragrant and starting to change colour) in small frying pan over a medium heat.

Transfer the walnuts to a bowl and in the same pan cook the bacon until just crisp. When cool enough to handle, roughly chop.

Heat a large pan of water until boiling and then reduce to a simmer.

Toss the salad leaves, spring onions, carrot, parsnip, walnuts, bacon, and croutons in a large bowl and then divide between 4 individual bowls or plates.

Mix together the oil and vinegar and season with salt and pepper. Drizzle each salad with a little dressing.

Poach the eggs in the simmering water until the whites are opaque and then sit one on top of each salad. Serve immediately.

TIPS AND HINTS

• Croutons are easily made by slicing day old bakery bread into chunks, drizzle with a little oil and bake until golden and crisp. You can also use store bought readymade croutons.

• If you don’t have white wine vinegar then you can use any other vinegar, or you could use lemon juice.

• 1 medium sized carrot

• 1 small parsnip



• ½ cup walnut pieces

• 5 slices streaky bacon

• 4 eggs

• ¾ cup croutons*

• 2-3 handfuls salad greens e.g. rocket, baby spinach

• 3 spring onions, sliced

• 3 extra virgin olive oil

• 1 tablespoon white wine vinegar

andMore recipes free e-recipe books are available at eggs.org.nz

4 30MINS

$13

SCRAMBLED PITA POCKETSINGREDIENTS



• 1 clove garlic, finely chopped

• 1 red pepper, diced

• ½ green pepper, diced

• 4 large tomatoes, chopped

• 5 eggs, lightly whisked

• 100g feta, crumbled

• salt and pepper to taste


• 4 pita bread pockets, warmed

Heat the oil in large frying pan over a low-medium heat and gently cook the onion, garlic and peppers for 10-15 minutes or until just tender.

Add the tomatoes and cook for a further 10 minutes until tomatoes have softened and some of the excess liquid has evaporated.

While the tomato mixture is cooking, lightly whisk the eggs together in a bowl and warm the pita pockets either in the toaster or microwave.

Gently pour the eggs into the pan, stirring gently just to incorporate eggs and the pan ingredients.

Cook just until the egg thickens, about 3-5 minutes, before sprinkling over the feta and chopped parsley.

Halve the warmed pita pockets and spoon in the egg mixture, serve at once.

TIPS AND HINTS:

• The first 6 ingredients can be cooked in advance then reheated and eggs added just before serving.

• 1 clove garlic is about the same as a teaspoon of crushed garlic out of the jar.

• Any leftover feta will last a few days in the fridge and can be added to salads etc. It can also be frozen but once thawed is best used in recipes where it is cooked – the flavour will be the same but the texture may not be quite as good.


4 25MINS

$11


SPICED CHICKPEAS AND SILVERBEETwith eggs and minted yoghurt

INGREDIENTS



• 2 cloves garlic, finely chopped

• ½ cup thick Greek style yoghurt

• ½ teaspoon salt

• 1 tablespoon chopped mint leaves

• ¼ teaspoon cayenne pepper

• 1 teaspoon ground cumin

• ¼ teaspoon ground turmeric

• 400g can chickpeas, drained and rinsed

• 1 tablespoon tomato paste


• 250g silverbeet, roughly chopped

• 4 eggs

Heat the oil in a large frying pan and gently cook the onion and garlic for 10 minutes until the onion starts to soften.

At the same time mix the yoghurt, salt and mint together in a small bowl and set aside.

Add the cayenne pepper, cumin and turmeric to the pan along with the chickpeas. And tomato paste. Season with salt and pepper.

Add the silverbeet to the pan and cook for 10 minutes until the silver beet is tender.

Break the eggs into the pan and cook until the whites are opaque but the yolks still runny. Serve at once, drizzled with minted yoghurt.

TIP

• If you prefer or have spinach to use instead of silverbeet then you can substitute it, but just cook it for a little less time.4 20

MINS$11

VEGETABLE FRITTERSINGREDIENTS

• 600g vegetables*

• 1/2 cup flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 3 eggs, whisked

• herbs/cheese/spices*

Place the vegetables in a bowl and mix in the flour, baking powder, salt, eggs and herbs, cheese and spices as using (see below).

Grate the vegetables and lightly cook in a frying pan with a little oil if needed. This is recommended for firm vegetables such as carrot, parsnip and kumara.

Place the vegetables in a bowl and mix in the flour, baking powder, salt, eggs and herbs, cheese and spices as using (see below).

Heat a film of oil in a large frying pan and cook ¼ cupfuls of mixture until golden on both sides and cooked through.

Serve with chutney and salad.

VEGETABLE AND FLAVOUR VARIATIONS TO TRY

• Courgette with 1 teaspoon dried dill, ¼ cup chopped mint, 100g crumbled feta and 1 teaspoon grated lemon rind.

• Carrot with 1 teaspoon ground cumin, 3 chopped spring onions and 2 tablespoons chopped parsley.

• Kumara with 1 teaspoon dried dill, 3 chopped spring onions, 100g crumbled feta, 1 tablespoon chopped parsley.

• Cauliflower florets roughly chopped with 1 teaspoon curry powder, 1 teaspoon cumin, 1 teaspoon ground turmeric, ½ teaspoon ground coriander, 1 tablespoon chopped parsley

TIPS AND HINTS

• For crispy fritters use half rice flour and half regular flour.

• Rice flour can also be used in total to make gluten free fritters.

• Transferring the fritters to a preheated oven (180°C) helps to make sure the fritters are cooked through and also keep them warm while the others are still cooking.

• Excess feta can be frozen and added to recipes at a later date. The flavour will stay the same although it may lose some texture.


4 10MINS

$8


EASY CARAMELISED ONION AND HAM TART INGREDIENTS

Place the onion, oil and butter in a large shallow saucepan. Cook over a gentle heat for 20 minutes until tender.

Mix in the balsamic vinegar, brown sugar, wholegrain mustard and thyme leaves, cook for a further 5 minutes. The onions should be a rich caramel colour, if not then cook a little longer. Set aside to cool.

Preheat the oven to 180°C.

Arrange the pastry end to end on a baking tray, pressing to join with a 1 cm overlap. Fold the pastry in to create a 1.5cm ridge around the outside.

Spread the onion over the pastry base, staying within the ridge. Scatter with capers and olives.

Brush the pastry edge with the whisked egg.

Bake for 10-15 minutes until the pastry is golden and puffed.

Halve or quarter the eggs and arrange on the warm tart along with ham and rocket leaves.

TIPS

• Rocket leaves offer an interesting peppery flavour on the top but you can also serve this with lettuce or mesclun leaves alongside.

• 2-3 red onions, thinly sliced

• 1 tablespoon olive oil

• 25g butter

• 1 tablespoon balsamic vinegar

• 1 teaspoon brown sugar

• 1 teaspoon wholegrain mustard

• 1 teaspoon fresh thyme leaves (optional)

• 1 ½ frozen puff pastry sheets, thawed

• 1 tablespoon capers (optional)

• 1/3 cup black olives, pitted (optional)

• 1 egg, lightly whisked

• 150g sliced ham, roughly chopped

• 4-5 eggs, hard boiled

• large handful rocket leaves

4 45MINS

$13

THAI COBB SALADINGREDIENTS

SALAD

• 4 handfuls roughly chopped lettuce leaves

• ½ avocado, sliced

• small handful cherry tomatoes, halved

• ½ red pepper, finely chopped

• 2 spring onions, sliced

• 1 medium carrot, grated

• small handful snow peas, trimmed and sliced

• ¼ telegraph cucumber, chopped

• 4 eggs, hard boiled and halved

DRESSING

• 1/3 cup smooth peanut butter

• 1/3 – 1/2 cup coconut milk

• 2 teaspoons lime or lemon juice

• 1 teaspoon grated ginger

• 1 clove garlic, finely chopped

• 2 teaspoons soy sauce

• 1 teaspoon fish sauce

• 1 teaspoon brown sugar

Combine the dressing ingredients together in a small bowl.

Arrange the salad ingredients in a large bowl or platter.

Drizzle the dressing over the salad, toss and serve.


4 10MINS

$11


BEST SWEETCORN FRITTERSINGREDIENTS

• 2 cups corn kernels (fresh, canned or frozen)

• 3 spring onions, finely chopped

• 1 small red pepper, finely chopped

• 4 eggs, separated

• 3/4 cup self raising flour

• 1/2 teaspoon baking soda


• 25g butter


Mix together corn, spring onion and red capsicum in a bowl.

Stir in the egg yolks then flour and baking soda. Season generously with salt and pepper.

In a separate bowl beat the egg whites until soft peaks form when the beater is lifted from the whites.

Gently mix the whites into the corn mixture, taking care not to over mix.

Melt a knob of butter and a drizzle of oil in a frying pan over a moderate heat, cook large spoonfuls of mixture in batches until golden on both sides and cooked through. Add more oil and butter to the pan as needed.

TIPS AND HINTS

• Transferring the fritters to a preheated oven (180°C) helps to make sure the fritters are cooked through and also keep them warm while the others are still cooking.

• To substitute regular flour for the self-raising add 1 rounded teaspoon of baking powder to ¾ cup regular flour.

• For a crisper fritter use half rice flour and half flour.

4 10MINS

$8

Documents

dinner That’s · 2018. 2. 22. · so it is good to use in recipes like this, but you can use any bacon that you have available. • If you don’t have fresh basil leaves but like