Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Monday, 17 March 2014

Baked Eggs, recipe

Baked Eggs, recipe

Eggs are high in protein, cheap and fast to cook ingredient. Very versatile, eggs can be the star of a main meal. My mum used to bake them together with leftovers vegetables, we used to called it ‘panelinha’, which means little pan. The outcome was different  each time she made it, pending what we had in the fridge leftover. However, it can made with your favourite vegetables, design your own signature dish. Great recipe for thrifty times. 
Baked Eggs
Yield: 4 portions (main)  
full recipe can be view on the Great British Chefs blog: here

I am a contributor to Great British Chefs blog and this recipe was specially written for them

Sunday, 26 January 2014

Chayote soufflé recipe, Brazilian food

Chayote is also known as chuchu in Brazil is a light green pear shaped edible vegetable, well it's technically a fruit, of the gourd family. It is available in the UK mainly in street markets and ethnic stores. Saying that I have seen in supermarkets around Brixton too.
It has a very mild taste so when cooking with it you can add as much or as little of your favourite seasoning or herbs as you like. It can be boiled, stuffed, mashed, baked, fried (battered) or pickled in escabeche sauce. It is a good source of amino acids and vitamin C.  Here is my mother's recipe of chuchu soufflé. It's great side dish. Remember to have everything, dishes, guests and table assembled, ready before you place the souffle in the oven.

Chayote Soufflé

Serves: 6
Equipment: blender, 1 medium mixing bowl, 500ml oven proof dish greased (Base measurement: 14 x 6cm) , or 6 medium ramekins greased (base measurement: 7.5 x 4cm)
whole soufflé - big dish
250g chayote peeled, cored, cooked and drained (2 big chayotes)
2 medium organic egg yolks
3 egg white beaten to firm peaks
30g of grated Parmesan cheese + some for dusting
1 tbsp of butter (20g)
1/2 cup of milk (100ml)
2 heaped tbsp of cornstarch (30g)

1 heaped tbsp of plain flour (20g)
salt and pepper to taste and any herbs of your preference

1.peel, core and cook the chayote in salted water till is very
soft – about 15mins. Drain very well  and reserve. This can be done well in advance.
2.grease an oven proof dish or ramekins and coat them with breadcrumbs. reserve.
Pre heat the oven to 220C
3.prepare the eggs whites: First of all, make sure that your equipment (mixer and bowl)  is grease free. Add the egg whites to the clean bowl of your mixer, beat the egg whites for 5 minutes till they are nicely fluffy and stiff peaks. reserve.
4. place the cooked chayote and other ingredients in a blender (minus the egg whites) 

blend very well and make sure it's very well seasoning. The egg whites will dilute the taste. the chayote mix in a bowl and gently and slowly fold in the egg whites, until the white has disappeared, but don't over mix. The mixture is supposed to be light and airy. the mixture in to the greased dish/ramekins. the dish(es)  in the pre heated oven, lower the oven temperature to 190C, bake for about 30-35mins for big dish and 12-15 minutes for individual ramekins. Refrain from opening the oven during baking.
8. Serve immediately in the dish or ramekins. Alternatively, you can un-mould them and grate some Parmesan over each one, careful not to burn your fingers!

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