Baked Eggs (Oeufs en Cocotte) with Spring Onions & Sriracha

Last week I truly panged to go out and treat myself to a big indulgent brunch. There are a couple of places near me that I love for the very fact that they serve delicious classic brunch dishes with surprising little twists. Delicious twists like eggs on toast with salsa verde or french toast with elderflower cream. Yum and yum.

When I eat out I love to choose things from the menu that I would never have thought of making at home. Well as I can’t go anywhere at the moment so I decided to create a little dish with a twist of my own. Cue baked eggs with spring onions, sriracha and coriander. It’s a pretty simple twiddle to the classic eggs en cocotte but it has tided me over until we can eat out again.

I served this with buttered sourdough toast, which I am very proud to say I baked myself (thanks JB for the starter). I’d eat this with any toast or a good crispy fresh baguette.

Baked Eggs with Spring Onions & Sriracha

Serves 2

Ingredients

  • 4 tablespoons of double cream
  • 2 spring onions, finely sliced
  • 2 eggs
  • Salt & pepper
  • Sriracha
  • A small handful of coriander, chopped

Method

  • Preheat your oven to 170 C / gas 3. Butter 2 ramekins and pop the kettle on to boil.
  • Pour one tablespoon of cream into each ramekin, season with a little sprinkle of salt and pepper and scatter in your spring onions.
  • Crack an egg into each ramekin, pour over one more tablespoon of cream and gently season again with salt and pepper.
  • Pop your ramekins into a roasting tin or pyrex dish and fill with hot water so that it comes about half way up the ramekins. Carefully place in the oven and bake for 12 – 14 minutes or until the eggs are set to your liking.
  • Serve with a scattering of chopped coriander and a generous squirt of sriracha.
  • Enjoy with hot buttered toast or just spoon it up on its own.

Soul Glow Soup

This is by far the orangest soup I’ve ever made. It’s almost luminous. Well, it’s hardly surprising, with almost every ingredient being a sunny orange colour and then there’s a dash of turmeric to really make this glooooow.

This actually started out as a simple lentil soup, but when I opened the veg drawer to grab a leek I was completely side tracked by all the orange veg in there. That poor old leek is still in the fridge patiently waiting his turn 2 days later. Don’t worry Leeky I haven’t forgotten about you.

Anyway, this is utterly delicious, crazily good for you and ridiculously easy. You just throw all of those wholesome delights into a pan, simmer for a bit and blend.

Sure this soup looks tantalising and vibrant but when you taste it you’ll really feel your soul glow.

Soul Glow Soup

Serves 4

Ingredients

  • 1 onion, roughly chopped
  • 4 carrots, washed and roughly chopped
  • 1 large sweet potato, washed and roughly chopped
  • 1 orange pepper, deseeded and roughly chopped
  • 120g red lentils
  • 1 teaspoon turmeric
  • 1 litre of stock (you may need more if you prefer a thinner soup)

Method

  • Put all of your ingredients into a large pan, bring to the boil then turn down to a simmer, pop a lid on and let everything bubble away gently for about 20 minutes.
  • Keep an eye on it and add more liquid if you think it needs it.
  • Once the veg and lentils are nice and tender just blend until silky smooth and vibrantly orange.

Instant Brekky Oats

If you like overnight oats, you’ll definitely like Instant Brekky Oats. I do enjoy waking up to a bowl of overnight oats, there’s something so satisfying about knowing you’ve thoughtfully prepared your breakfast the night before, it’s a real act of self love. That is if you remember to assemble your oats before heading off to the land of nod. I usually get into bed before I remember that I forgot.

So Instant Brekky Oats are for people like me, people who promise their family that there will be delicious overnight oats for breakfast, kiss everyone goodnight, then slump in front of the TV for a bit and then stagger off to bed exhausted. You and me, we need those oats, like now.

This is made not with whole oats but with oatbran, which is why you can scoff this breakfast instantly with no soaking or cooking required. And like over night oats you could add anything you want to this. Any fruit (fresh, dried or pureed); any nuts or seeds; even naughty but nice additions like chocolate chips, jam or syrup.

This recipe just happens to be the version I made this morning but here are a few other combos to try:

Peanut butter and crushed strawberries

Banana and honey

Dates, grated apple and maple syrup

Toasted pumpkin, sunflower and sesame seeds with honey

Coconut yoghurt and mango

Chocolate spread and cinnamon

Pecan nuts and maple syrup

Instant Brekky Oats

Serves ,1 so just multiply by breakfast eaters

Ingredients

  • 4 level dessert spoons of oat bran
  • 2 dessert spoons of milk
  • 1 dessert spoon of peanut butter
  • 4 level dessert spoons of plain yoghurt
  • 2 teaspoons of raspberry jam
  • 1/2 a banana, thinly sliced

Method

  • In the bowl you are going to eat out of mix the oat bran, peanut butter and milk
  • Then mix in the jam and yoghurt
  • You can add more of any of the ingredients depending on whether you would like this thinner / thicker / sweeter / nuttier etc etc
  • Finally, scatter, or artfully place, the banana slices over the top

Quick & Easy Ramen

My eldest had suggested we make ramen at home a couple of times. Usually I’ll jump all over a good food suggestion but for various reasons that just hadn’t happened with this noodley dish: Not enough eggs or no noodles – pretty fundamental stuff in the realm of ramen making.

Jump to Sunday lunchtime. His brothers were at football and rugby training. Eldest decides he’s making ramen for us all. Joy!

In our usual house style this ramen contained just what we happened to have nestling in the fridge so if I made it again I might well use different veg, or add chicken etc etc.

One thing I absolute would have added is dried seaweed. I was sure we had some sushi nori sheets but alas that cupboard was bare, so for this dish we had to do without.

Despite the sad absence of seaweed this is a bowl of delicious ramen on no small scale, packing a punch of savoury flavour. If you’re an umami addict, this will dance a jolly jig on your tastebuds. Its slurping sensational.

The eggs are dreamily soft in texture and oh so delicate in flavour floating in their full flavoured broth.

Regretfully these photos of mine really do not do my son’s fantastic ramen justice. Just as he was arranging the eggs I had the bright idea to include this in my blog. By this point his brothers were back from training, my husband was freezing from spectating hours of junior sports. Everyone was frankly getting hangry! So this was the best I could manage before the bowls were snatched away with tuts and evil glares.

Ramen

Serves 4-5

Ingredients

  • 250g noodles
  • 2 cloves of garlic, crushed
  • A thumb sized piece of fresh ginger, finely grated
  • A pinch of chilli powder
  • 1 chilli, finely chopped (if you’re not a fan of chilli heat just leave this out)
  • A bunch of spring onions, chopped
  • 1 litre of hot chicken stock
  • 1 tablespoon of miso paste
  • A couple of large handfuls of edamame beans
  • A couple of handfuls of chopped spinach (fresh or frozen)
  • A packet of ready to eat quorn chicken slices, chopped or use cooked chicken
  • A couple of sheets of seaweed, torn or chopped
  • 4 hard boiled eggs, sliced
  • 4 teaspoons of sesame seeds
  • Soy sauce

Method

  • Cook your noodles according to the packet directions. Once cooked drain and keep warm in the pan.
  • Meanwhile put all of the ingredients up to and including the seaweed into a large pot and simmer for about 10 minutes. You just want a nice gentle bubble.
  • To serve divide the noodles between your bowls and pour over the broth. Artfully arrange your boiled eggs and scatter over the sesame seeds.
  • I just plonked the soy sauce on the table for everyone to serve themselves. You might also opt to serve with lime wedges and / or extra chilli.

Heart Warming Lentil Soup with Filini Pasta

As my lovely mom would say with a smirk “the nights are fair drawing in”. Well this is the perfect bowl of warming, wholesome soul filling food we could all do with at this time of year.

This soup wins gold medals in so many categories: wholesome, nutritious, warming, moreish, satisfying, simple to make and blooming delicious.

When I was in the supermarket I came across pasta called Filini from a brand called Lubella and this became the inspiration for this soup. I discovered that ‘filini’ means little threads. To my mind it resembles short pieces if vermicelli.

I’ve no idea if this is a readily available pasta, which is why I’ve suggested broken up vermicelli as an alternative for this recipe. By the same token, I have noticed over recent months that smaller local shops rarely stock vermicelli and if that’s the case for you just use noodles. The key thing here is to have some soulful, tender carbs in among this soupy beaut.

A small aside to anyone feeding younger children, huddle in now this is our little secret: if I add noodles or pasta to any soup it’s an instant hit with kids. That means they eat their veg without complaint. Sneaky.

Slice up plenty of fresh crusty bread and you’re onto a winner of a dinner.

Heart Warming Lentil Soup with Filini

Serves 4 – 6

Ingredients

  • 2 teaspoons of butter
  • 1 onion, finely chopped
  • 4 cloves of garlic, crushed or finely chopped
  • 1.5 teaspoons of turmeric
  • 200g mung dal lentils or red lentils
  • 2 litres of hot stock (veg, chicken or beef would all work)
  • 1 can of chickpeas, drained and rinsed
  • 100g Cavolo Nero or kale, tough middle rib removed and chopped into fairly small bits
  • 100g filini (or vermicelli, broken into smaller pieces about 4cm long)
  • A small bunch of fresh coriander
  • Salt and pepper

Method

  • In a large pan melt the butter over a medium heat. Fry the onions for about 8 minutes until soft and starting to turn golden.
  • Stir in the garlic and turmeric and cook for a further minute or so.
  • Now tip in the lentils and pour over the stock.
  • Once the stock is simmering away nicely pop a lid on your pan and just let everything bubble gently for 10 minutes.
  • At this point you can tip in the chickpeas, cavolo nero and broken up vermicelli, stir and then simmer for another 10 minutes or until the lentils and vermicelli are tender.
  • Turn out the heat and just before serving add the chopped coriander. Check the seasoning and add a little salt if you think it needs it. I’d recommend a lovely big grinding of black pepper.
  • Serve generously in your favourite bowls and feel your heart, tummy and soul light up with gratitude.

Joyful Veggie Lasagne

During these strange times I have been taking my joy where I can find it: a quiet cup of coffee with my husband in the morning, a spritz of my favourite perfume, a good box set on TV. The simplest pleasures really are bringing a little glee to my day.

Top of the list, however, for daily delectation is food. Of course.

The simple pleasure we are all exalting over this week is veggie lasagne. It’s always been a favourite in our house. There’s an almost palpable euphoria when my family come down for dinner and this little beauty is on the table.

I often make this with quorn mince as it’s the kids’ favourite. But I also love veggie lasagne made with lentils or even a couple of cans of tuna. I must admit that I have never made a meat lasagne. The veggie version is jam packed with so much flavour that even my Dad, a life long meat lover, devours this with gusto.

Veggie Lasagne

Serves 4 – 6 depending on appetite

Ingredients

For the veggie sauce

  • 1 tablespoon of oil
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 cloves of garlic, crushed
  • 1 bag of quorn mince or about 100g lentils
  • 2 tins of chopped tomatoes
  • A teaspoon of marmite (or 1/2 a veg stock cube)
  • 1 teaspoon each of sage, oregano and basil
  • A couple of large handfuls of spinach, chopped

  • About 12 – 16 lasagne sheets (I use the dried ones)

For the white sauce

  • 1.5 heaped tablespoons of cornflour
  • About 1 litre of milk
  • About 1/2 teaspoon of salt
  • A couple of big handfuls of grated cheddar
  • A good grating of parmesan to finish off

Method

  • Heat a tablespoon of olive oil in a large pan and gently fry your onion and carrots for about 8 minutes, stirring occasionally.
  • Add the garlic and stir.
  • Tip in the quorn or lentils and stir to allow all the flavours to mingle.
  • Pour over the tomatoes and sprinkle in the herbs and marmite. Give it all a big stir then leave to simmer for about 20 minutes.
  • When the tomato sauce is just about ready, stir through the chopped spinach then turn out the heat.
  • Meanwhile preheat your oven to 180 C / gas 4 before you get on with your white sauce.
  • In a small saucepan mix your cornflour with about a tablespoon of milk. Once there are no lumps add the rest of the milk. Place your pan over a medium heat and stir, stir, stir until the sauce thickens. If you don’t keep stirring you risk a lumpy sauce.
  • Once the white sauce is thick enough, remove from the heat and add 1 handful of cheddar and a good pinch of salt. Stir.
  • Now to the assembly: pour a layer of tomato sauce into your lasagne dish followed by a little drizzle of white sauce. Then cover with a single layer of lasagne sheets. Repeat with a layer of tomato sauce, a drizzle of white sauce and a single layer of lasagne sheets until you have used up your tomato sauce.
  • Once you’ve used all of the tomato sauce place a final layer of lasagne sheets on top of everything then pour over the rest of the white sauce. Sprinkle over the remaining cheddar and grate over as much parmesan as you fancy.
  • Pop this dish of delights into the oven and bake for 30 – 40 minutes.
  • You know your lasagne is ready when it’s golden and bubbling, but to be absolutely certain you can pierce with a sharp knife to check the lasagne is cooked through.
  • I like to leave it to stand for 5 – 10 minutes before cutting. This is the most difficult thing I will likely do all day as I will be desperate to dive in. Allowing your lasagne to stand makes it easier to cut into portions and also reduces the risk of you burning your mouth on the molten hot sauce. So a little restraint pays off.