Apr 10, 2017
A savoury tomato sauce, with a touch of heat, that complements salted codfish beautifully.
This recipe comes from renowned Bermudian Chef, Fred Ming.
Ingredients
1 oz. butter
2 oz. onion, chopped or sliced
2 strips bacon – cut into pieces
1 oz. flour
1 oz. tomato paste
1 oz. ketchup
1 small can whole tomatoes, chopped (or stewed tomatoes, chopped)
1 clove of garlic, chopped
A few sprigs of fresh thyme
1 whole hot chourico sausage, diced
Salt
Freshly ground black pepper
Directions
- Melt butter in a thick-bottomed saucepan. Add onion, bacon and garlic and brown lightly.
- Add hot sausage and tomato paste. Add a little flour to bind; cook for two minutes.
- Add remaining flour, and mix thoroughly.
- Add chopped tomatoes, ketchup, thyme. Season with salt and pepper, to taste.
- Spoon over cooked fish or combine boneless fish with the sauce in the saucepan. Serve and enjoy!
Apr 10, 2017
Easter is on its way and with it the prospect of sprucing up the home and table with decorations.
Eggs have long been a traditional part of Easter and Spring celebrations whether used on the menu, for egg hunts, or festively dyed and decorated. There’s just so many fun ways you can decorate with eggs!
We’ve put together creative and easy egg decorations for some Easter-inspired decor using eggshells that will fill your home with colour and cheer.
Herbs in an Eggshell
Head to the nursery for some herb seedlings to make this spring worthy piece. Simply crack top of an egg and remove pieces. Drain whites and yolks into a bowl (you can save for cooking later!). Carefully wash egg under hot running water. Drain and allow to dry. Fill with a little potting soil and one herb seedling. Place in an egg cup for displaying. Decorate cup with ribbon or raffia. You can use after Easter too! Keep in a sunny window and snip herbs when needed in recipes. When the herbs have begun to outgrow their eggshell container, simply plant them, eggshell and all, in the garden!
Spring Flowers have Sprung
Dye eggs in the colours of your choice. Carefully crack the top of eggshell and remove pieces. Place eggshell in egg cups, fill with water and a variety of spring flowers. Use in clusters throughout your home or use individually for each place setting on your Easter table.
Baked Right In!
Who says muffins and cakes need to be baked in pans? We love this creative use of eggshells for a baking container, and there’s no dishwashing necessary! Simply fill colourfully dyed eggshells with batter, bake as directed, cool, add a dollop of frosting, and serve!
Creative Food Containers
Crack top of an egg and remove pieces. Drain whites and yolks into a bowl. Carefully wash egg under hot running water. Drain and allow to dry completely. Note: You can do this step days in advance to save time.
Whisk reserved egg whites and yolks together. Add chopped scallions and chives, and season with salt and pepper. Heat butter or oil over medium-high heat in a large skillet. Add eggs and scramble until eggs are thoroughly cooked. Place clean, dried eggshells in egg cups. Fill with scrambled egg mixture. Top with caviar. Garnish with a sprig of fresh dill, and serve!
Mood Setting
Use dyed eggshells to hold tealights. The mild translucency of eggshells allows the flame to cast a soft glow to your surroundings. Don’t worry, eggshells can naturally take the heat and the egg cups can catch any wax drips.
Apr 10, 2017
If you’re looking for a fast, nutritious breakfast, look no further than Baked Eggs in Avocado. Easy to prepare, and ready in under half an hour, they’re a delicious way to start your day!
Avocado provides you with “good” fats, helping to keep your cholesterol levels in the healthy range and lower your risk for heart disease. Along with other vitamins and minerals, avocados are a good source of Vitamin K, Folate, Vitamin C, and Potassium.
Ingredients
2 avocados
4 extra large eggs
salt and pepper, to taste
Extras
shredded cheese
crumbled feta cheese
freshly chopped chives
chopped tomatoes
sauteed mushrooms
chopped Bell peppers
crumbled bacon
paprika
Directions
- Heat the oven to 425°F.
- Slice the avocados in half, lengthwise and twist to separate. Remove the pit and scoop out a few tablespoons of avocado, creating a larger cavity for egg.
- Place the avocado halves into a baking dish and gently crack one egg on top of each half.
- Bake for 15-20 minutes, or until egg whites are opaque and cooked through.
- Sprinkle with salt and pepper and add toppings of your choice, if desired.
Apr 3, 2017
These cute carved eggs and chicks can be served on a bed of fresh baby greens or spinach as part of your Easter menu, or simply used as a focal centerpiece on your table.
These carved eggs have the removed top half of egg replaced over the yolk to make peeking chicks. Uncooked Ramen noodles are scattered among the eggs for additional decoration.
What You’ll Need
Eggs
1 Orange or Red Bell Pepper
Whole Cloves
A sharp paring knife or X-Acto Knife
Fresh Baby Spinach or Greens
Directions
- Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes.Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell.
- Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
- Using a sharp knife, carefully carve a zig-zag pattern about halfway down around the egg. Gently remove the upper egg white half, leaving the yolk intact. Set aside, or use to create peeking chicks as pictured in the inset photo above.
- Carve combs and the beaks using the bell pepper. Insert the beaks into egg yolks. For the whole egg, use a sharp knife to make a slit in the top of the egg white and gently insert carved pepper comb.
- Add whole cloves for eyes.
- Nestle carved eggs in baby greens. Refrigerate until ready to use.
Apr 3, 2017
Whole eggs, sausage, and cheese baked in a flaky pastry make a delicious and elegant brunch option for your Easter menu. Makes: 4 servings.
Ingredients
1 sheet frozen puff pastry, thawed
4 large eggs
1/2 lb ground sausage
1/4 cup shredded Parmesan cheese
1/4 cup chopped mushrooms, optional
sesame seeds
1 Tablespoon chopped fresh chives
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the sheet of puff pastry on a lightly floured work surface and, using a 4.5-inch pastry mold, cut out four circles. Transfer the pastry circles to the baking sheet, spacing them about 2 inches apart. With a pizza wheel or sharp knife, score a border about 1/4 inch from the edge of each circle. Pull pastry apart gently to form an irregular oblong shape. Prick the centers then refrigerate the puff pastry for 10 minutes.
- In a skillet, over medium-high heat, brown sausage; about 5 minutes. Drain off any excess liquid and transfer to a paper towel-lined plate.
- Using the same skillet, add a drizzle of olive oil and cook chopped mushrooms over high heat for about 3-4 minutes, or until slightly browned and any liquid from mushrooms and the oil, is absorbed. Set aside.
- Remove puff pastry from the fridge, sprinkle outside edges of pastry with sesame seeds. Place the baking sheet into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the sausage followed by mushrooms, then the cheese in the centers then crack an egg into each circle. Season eggs with salt and pepper. Bake for an additional 12 minutes or until the egg whites are opaque, and fully cooked.
- Top with fresh chopped chives and serve while still hot.
Apr 3, 2017
Filled with a creamy avocado and yolk mixture, and topped with bacon, these stuffed eggs are a delicious departure from your average deviled eggs.
Ingredients
TIP: Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
1 dozen eggs
1 avocado
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 cup cooked and crumbled bacon
1 jalapeño pepper, seeds removed, minced
1 tablespoon fresh parsley, minced
1/4 cup shallots, minced
Paprika, optional
Directions
- Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes. Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
- Slice eggs in half, and gently squeeze out yolks into a bowl. Set whites aside.
- Using a fork, break up yolks until finely crumbled. Add mayonnaise, salt, pepper, lemon juice and avocado and mix until combined; mixture will be slightly chunky.
- Add parsley, shallots and jalapeño peppers and stir into the egg yolk mixture.
- With a fork, fill egg white halves with avocado yolk mixture.
- Sprinkle each egg with paprika, if desired, and top with crumbled bacon. Refrigerate until ready to serve.
