1.
Bacon, Chicken and Cheese Savoury Crepe
Savoury crepes are very much in
the shadows of its sweet, sugary counterpart, but it doesn’t make it any less
enjoyable. It can make a hearty sinful wrap or it can be packed full of super
foods, it’s entirely up to you. I obviously chose to go the sinful way with my
bacon and cheese, but fill it with vegetables and beans if you like, go ahead and
feel smug.Ingredients:60g plain flour
Instructions
7. Serve hot on it’s own or with a side salad
Eating frittatas always make me feel like I’m on a holiday. Perhaps it’s due to the fact that I associate it with one of my trips to the Spanish south coast but there’s something undeniably uplifting about having full pan of baked eggs set in front of me. When coursework and revision get a bit too much, it may help to indulge in a little bit of escapism by making a lovely frittata. It’s a lot easier than it looks!
Ingredients
Instructions
Ingredients
Instructions
Written by:
Written by:
Pinch of salt and pepper
1 egg
140ml of milk
Butter for frying
Choice of filling
1.Whisk the milk and egg together.
2. Add the flour in small amounts, whisking after each addition until you have a smooth batter.
3. Season the batter with salt & pepper (or whatever herbs you fancy)
4. Refrigerate for at least 15 minutes
5. Heat your frying pan on a med-high heat. Add a little butter and wait until the pan is very hot before you add the batter to the pan. Add a big spoonful enough to cover the whole pan as you swirl the crepe batter around the pan.
6. Cook for around 3 minutes then flip, add your filling to the middle of the cooked side, then fold the edges to make a little wrap. Flip over a few times to make sure your cheese (if using) is melted.
2. Mushroom, Bacon, Spinach and Tomato Frittata
4 eggs
150ml milk
2 tomatoes
A bunch of spinach
2 tomatoes, halved
200g mushrooms
100g bacon
knob of butter
Mozzarella cheese
Goat’s cheese
1. Preheat oven to 180 deg celsius
2. Whisk 4 eggs with the milk, set aside
3. Heat a medium non-stick frying pan, add the knob of butter.
4. Fry bacon till brown and slightly crispy, put aside
5. Add mushrooms and spinach to the pan, stir-fry till both mushroom and spinach are soft. Drain the liquid away from the pan.
6. Add a little more butter to the pan. Add bacon and stir.
7. Pour in the egg mixture, it should cover most of the ingredients in the pan. Season with pepper.
8. Add tomatoes, skin side down.
9. Top with mozzarella and goat’s cheese
10. Allow the eggs to cook for around 5 minutes before placing the whole pan in the oven for 25 minutes.
11. Remove the pan from the oven, sprinkle with more cheese, serve hot.
3. Potato Cakes
Mash may seem like a brilliant idea the night
before, but facing it again the next day is almost sad. It doesn’t help that
the mash is always left over in exceeding amounts on its own. Gone is the stew
that went with it the night before, or the sausages that went on the grill, and
eating leftover mash on its own is kinda dreadful. However, I found that making
them into these potato cakes made them look a lot more appetizing and taste a
lot more appealing on its own. Slightly charred and crispy on the outside yet
soft and fluffy on the inside, it surprised me with how good it tasted.2 cups of mash potatoes
1 1/2 tbsp of sour cream
2 eggs
1 tbsp chives
100g parmesan cheese
1 tbsp all purpose flour
salt and pepper to season
olive oil
1. Add all the ingredients into a big mixing bowl, mix well together
2. Heat olive oil on a non-stick frying pan
3. Using floured hands, scoop balls of the potato batter, roll it into a ball and flatten it slightly
4. Add the carefully to hot oil, frying 2-3 minutes for each side until golden brown
5. Serve hot with a sprinkling of parmesan cheese and sour cream on the side
Sheena Tan
University of Southampton
Podiatry Year 3
For more incredible
recipes and a taste of the gastronomic adventures of a “globe-trotting
glutton”, visit Sheena’s lovely blog at http://greedytwoshoes.com/
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