Tag Archives: recipe

Meal Plan {16.09.2013} + Bacon & Egg Pie

One of my favorite pies is Bacon & Egg Pie, as such I am reposting the recipe, as it is on the menu this week.

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1 sheet Pillsbury Pie Crust
5 eggs (lightly beaten)
1/2 onion (diced)
4 slices Canadian bacon (diced)
salt and pepper
1/4 cup frozen peas (optional)
1/2 cup grated cheese

  1. Preheat oven at 375 degrees F (190 degrees C)
  2. Unroll the sheet of pie crust, cut out the 4 circles – you may need to re-roll edges to get the 4th one. Place each into the pie dish.
  3. Place the chopped onion,  bacon and frozen pies on the bottom of each pie crust.
  4. Add the egg mixture, salt and pepper over the top to cover the filling (~3/4 fill). I stir the ingredients slightly.
  5. Sprinkle the cheese on the top
  6. Place in the oven for 30 mins or until the egg is cooked through
  7. Take them out of the oven and let stand and cool for 5 -10 mins
  8. Serve with either ketchup or a tasty tomato relish (my preference ;-) )

NOTE: The egg will rise to look like a mountain – don’t worry as when it cools it will deflate slightly.

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DAY BREAKFAST DINNER
Saturday Fresh Bread (from La Farm local french bakery) Out for dinner
Sunday Toast + Banana+ Peanut Butter Soup
Monday Raisin Toast Toasted Sandwiches
Tuesday Berry Spirulina Smoothie Meatball + Spinach Pasta Bake
Wednesday Oatmeal + Banana + Walnuts Beef Tips + Salad
Thursday Berry + Spirulina Smoothie Chicken Stir Fry + Brown Rice
Friday Oatmeal + Dried Fruit Bacon + Egg Pie

Menu Plan {02.09.2013} + Triple Berry Trifle

I am definitely enjoying the long weekend (Labor Day here in the US) and did not realize how truly and desperately I needed the day off :-). I have had a pretty productive weekend and will have some posts to show for the upcoming week, but I must say I am most happy with getting back in the kitchen and cooking/baking. It had been a while, and I decided to prep some of the items in our weekly meal plan.

DAY BREAKFAST DINNER
Saturday Gulguph (favorite German bakery) Grilled Chicken + Beef tips + Corn cobs+ Salad
Dessert: Triple Berry Trifle (see recipe below)
Sunday Left overs Slow Cooked Beef Bourguignon + Egg Noodles
Monday Breakfast Egg + Coffee Meatball Pasta Bake (with gluten-free pasta)
Tuesday Berry + Banana+ Spirulina Smoothie Vegetable Frittata
Wednesday Bircher Muesli Taco’s
Thursday Bircher Muesli Vegetable Stir Fry + Brown Rice
Friday Berry + Banana + Spirulina Smoothie Salad + Zucchini Corn Fritters

The dessert on Saturday night was due to us have friends over for a BBQ/grill. The two desserts I remember growing up, that represented summer in New Zealand, were a trifle and a pavlova. For the BBQ, I decided on the trifle but with some upgrades to it. I must say it was a splurge and a keeper!!!

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Ingredients

  • 1-2 Sponge cakes ( I used about 1 & 1/2)
  • 1/2  frozen berries
  • 1/2 cup blackberry jam
  • 1/3 cup marsala wine (madeira wine or sherry could be substituted)
  • 8-10 fresh strawberries (sliced)
  • 4 oz fresh raspberries
  • 3-4 oz fresh blueberries
  • 2 1/4 cups custard
  • 1 cup heavy cream (whipped)

Take sponges out of the oven and let cool (if you would like my recipe for the sponges then let me know). You can also use store-bought.
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While the sponges are cooling, make the berry compote. In a small – medium pot place put in the blackberry jam, marsala wine, frozen berries, slow heat until the jam is incorporated into the sauce and the berries have softened. Take off the heat and place on the side. IMG_8447

At this time I would also make the custard, which you can do two ways – with custard powder or by making an egg custard from scratch (let me know if you want this recipe, I know custard powder is not always easy to find in all grocery stores). I was a little lazy this time and used 2 1/4 cups of milk, 3 Tbsp of custard powder, 3 Tbsp sugar. Follow the directions for the custard powder and slowly heat until thick. Take it off the heat put cling wrap (glad wrap) directly on top of the custard to stop the custard creating a skin, as it cools.

Back to the sponges….cut the sponges in 1 to 1/2 inch cubes. Use ~ 1/2 the sponges and place randomly at the bottom of a glass dish, make sure you cover as much of the bottom, as possible, in a single layer.

Using a ladle, spoon 1/2 the berry compote evenly over the sponge.IMG_8451

Place 1/2 of the sliced strawberries, raspberries and blueberries over the compote layer.IMG_8454

The last of the first layer is the custard. Using a clean ladle, place 1/2 of the custard (about 1 cup) evenly over the berries. In the picture below my custard is still warm, as it needs to still be  spreadable/able to be poured.IMG_8456

Repeat all 4 layers again. Top with the whipped cream and refrigerate for at least 3-4 hours. You will have plenty of left overs, serves at least 12. Refrigerate the left overs as they will be great up to 4-5 days.

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Let me know if you try it. Is there a favorite summer recipe you enjoy from your childhood?

Chocolate Roulade (Chocolate log)

For my son’s 6th birthday cake, he requested a rectangle with circle ends….I translated this into a Chocolate Roulade (or a Chocolate log). So, here is the first chocolate log I have made. I will add one note, to avoid cracking when rolling the cake you need to roll when straight from the oven.

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Ingredients (original recipe from New Zealand Edmonds Cookbook)

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 Tbsp cocoa
  • 1/4 cup flour
  • 1 tsp baking powder
  • 25g butter, melted
  • 1 Tbsp water
  • Icing sugar (confectionary sugar)
  • Strawberry jam
  • 4 oz Strawberries, sliced
  • 1/2 – 1 cup cream, whipped

Beat eggs, sugar and vanilla until thick. Sift cocoa, flour and baking powder together and add to the egg mixture. Add butter and water.

Pour mixture into a 20 x 30 cm sponge roll tin. Bake at 190 degrees C (375 F) for 10-12 minutes or until cake springs back when lightly touched.

When cooked turn out onto cookie paper (grease-proof paper), that is lightly coated with icing sugar. Spread the strawberry jam, strawberries and whip cream over the cake. Roll from the short side using the paper to help. Leave the roll wrapped in paper and refrigerate (to prevent cream from melting).

When cold sprinkle with additional icing sugar (powdered or confectionary sugar) or ice with chocolate butter icing. Slice and serve.