“Egg Cake” AKA Baked Omelet.

Jon’s expert analyses of these was “they are egg cakes” and that they were good with beans or salad, but he preferred them hot to cold. They’re a little based off spanish tortilla, only more layers and a bit slower and lazier for the cooking process.

No pictures because I kind of forgot them.

Ingredients:

  • 8 eggs
  • 1/2 cup milk
  • 150g potatoes
  • 100g broccoli
  • 100g bacon
  • 1 sweet onion
  • 1 bell pepper
  • 1tbsp smoked paprika
  • 1 crushed or minced garlic clove
  • 1tsp black pepper
  • 1tsp salt – this may be a bit low for people who aren’t on restricted sodium!
  • dash of worcestershire sauce

Utensils:

  • chopping board and knife
  • small pot for boiling
  • pop-base cake tin, either greased, lined or nonstick, ours is about 4″ deep and 20″ across

Recipe:

  1. Wash and chop the potatoes and broccoli with a pinch of salt. Boil until fork-tender, but not too solid. Set aside to cool.
  2. Preheat the oven to 160C.
  3. Whisk the eggs with the milk and seasonings.
  4. Finely dice the bacon, bell pepper and onion. Sprinkle across the base of the tin.
  5. Add a layer of now-cool potatoes and broccoli.
  6. Give the eggs a final stir and pour over the vegetables.
  7. Bake in the oven until a skewer comes out clean and it no longer jiggles.
  8. Cool completely before reheating or serving cold.

The first beauty of this is that you can mix and match the fillers. As a rule of thumb: nonsweet fruits and scallions go in raw, starches are to be used sparsely and precooked, brassicas are to be precooked, cured meats and beef go in raw, seasoned and finely chopped, white meats and uncured pork need precooking.

The second beauty is that your total time used is around 5 minutes of chopping things, 5 whisking and 5 layering. The rest is all largely unsupervised.

A quality, high-protein, portable food you can make quickly and adjusted to your needs. I think it’s pretty awesome, anyway.

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Oatcake Wraps.

Traditional oatcakes are made with butter, cheese or maybe bacon and sausages in them. They are brilliant. Some day I may master making them from scratch and then all you furrners can try them. 😛

Jon is always looking for more ways to eat oats. Porridges, oatcakes, stews, breads. Although he stopped short of the savoury porridge that a friend and I tried out, which was actually pretty nice. However when we discovered derbyshire outcakes which were so thick and heavy they were basically tortilla wraps anyway, he just had to try them with something other than bacon or sausages in them.

So here are a few things we have done with heavy oatcakes, which make good, healthy, albeit stodgy dinners for hungry Celts.

1: Chili chicken.

Ingredients:

  • 1 thick oatcake
  • butter as desired
  • 1 chicken thigh or leg
  • 1/4 onion
  • 1/2 pepper
  • 2tbsp chili sauce
  • salt and pepper to taste

Utensils:

  • chopping board and knife
  • baking tray

Recipe:

  1. Place the chicken in a tray.
  2. Slice the onion and pepper. Place over the chicken.
  3. Season and roast.
  4. Warm and butter the oatcake.
  5. Strip the chicken and shred the vegetables.
  6. Fill the oatcake and warm once more under the grill or by microwave.

2: Beef and vegetables.

Ingredients:

  • 1 thick oatcake
  • butter as desired
  • 100g beef mince
  • 100g mixed vegetables
  • 50g cooked black turtle beans
  • 1/4 tsp cayenne pepper
  • 1/4 tsp soy sauce
  • 1/2 tsp cilantro/coriander
  • salt and pepper to taste

Utensils:

  • chopping board and knife
  • small pot

Recipe:

  1. Brown the beef in the bottom of the pot.
  2. Slice the vegetables finely and add them to the beef.
  3. Lightly cook in the spices until the fluid is all gone, save the coriander for near the end.
  4. Once stewed down, add the coriander and set aside.
  5. Warm and butter the oatcake.
  6. Fill with the mix and warm once more.

3: Eggs and ham.

Ingredients:

  • 1 thick oatcake
  • butter as desired
  • 2 eggs
  • 10ml cream
  • 100g ham
  • smoked paprika, salt and pepper as desired

Utensils:

  • chopping board and knife
  • frying pan

Recipe:

  1. Whisk the eggs with the spices and cream.
  2. Dice the ham and lightly fry with the eggs, scrambling as you go.
  3. Warm and butter the oatcake before the eggs are cooked.
  4. Fill the oatcake with the eggs and ham mix.

Oatcakes are a great food and I’ll keep working on the main recipe so everyone can replicate them as nature intended. 😀

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.

Wonderful Wednesday Wok. Tortilla and Brownies.

This week has been FAR too busy for someone sleeping so little. I’m going to need to pace myself a bit more, methinks.

 

Anyhow, this is what I made for Jon’s lunch yesterday. The vegetables appear mysteriously, but will be explained at the end of the week. [Part of a project. :)]

Recipe 1: Spanish Omelet with mixed veg and chicken.

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Ingredients:

-8 eggs

-around two bowls worth of mixed boiled vegetables

-1 chicken drumstick

-any bacon you have lying around

We got our chicken drumstick and bacon off a roast chicken I made as a mid-week meal. Here it is in all its glory:

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Utensils:

-chopping board and knife

-large frying pan with heat-proof handle

Recipe:

1: Scramble four of the eggs and take them off the heat.

2: Add the stew and break down the chicken drumstick and bacon. Ensure an even spread.

3: Break the remaining eggs carefully over the mix. Make sure everything is surrounded by runny egg.

4: Cook on the stove-top until the sides are firm.

5: Place under the grill and cook until solid.

Recipe 2: Dark Chocolate and Walnut Brownies.

Abusing everyday flour lately has been having the obvious effect on my gut, so I’d recommend using something safer if you’re not used to much flour. Not making a substitution and eating less is not an option. These are delicious.

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Ingredients:

-400g flour

-75-100g butter

-3tbsp pure cocoa powder

-3tbsp sugar/honey/sweetener

-70g crumbled dark chocolate

-12 shelled and crushed walnuts

Utensils:

-mixing bowl and spoon

-greased or non-stick baking tray

Recipe:

1: Mix the flour, sugar and cocoa powder.

2: Add the butter and mash it in.

3: Add water, continually stirring until the mass holds together, but is pourable, like a syrup. Use warm water if the butter was hard to properly mix.

4: If you used warm water, let it cool. Mix in the chocolate pieces and walnut.

5: Pour into the tray.

6: Bake in a preheated oven at 160C for 35min, or until a fork comes out clean (of mass, the chocolate bits will stick to it!).

7: Serve with cream, ice-cream or a milky drink.

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