This is a wonderful time of year, the chickens are laying more eggs than we can eat and some of the veges are starting to be edible. These recipes are a great way to use the extra eggs and use new spring vegetables.
Individual Bread Puddings
in a bowl mix:
- one egg,
- a splashy tablespoon of milk,
- a heaped tablespoon of white sugar,
- a tablespoon of melted butter
- in a ramekin, stuff a torn up slice of nice bread (sourdough, vogels toast, or mackenzies white) and arrange
- drop about 30 sultanas over the top.
- pour egg mix over bread
- sprinkle ground nutmeg and brown sugar over the top
Bake at 180 for 20 mins or until they look puffy and delicious
It’s very rich - so eat with a teaspoon.
A 6 egg frittata will feed two hungry adults or four adults for a light lunch. Vegetarians can drop the pork and it still tastes excellent.
onion, potato, chorizo, onion, silverbeet, feta, paprika
(serve with gewurztraminer, sweet riesling or light red)
- Amazing chorizo sausage from the Common Sense Organics meat fridge is best
- Castlepoint Feta is our favourite
- fry up half small onion chopped, 0.5cm slices of chorizo, and 1cm cubes of potato in a frying pan
- when all browned and nice, drop sliced silverbeet on top beat some eggs lazily and pour over
- crumble feta over the top and sprinkle paprika
- when the bottom is cooked and the top is still raw, stick under the grill - it’s ready when it looks puffy and golden
The same technique can also work for
spring onions or leeks, potato, bacon, caraway seeds, cream cheese, parsley, salt and pepper
- bacon from Stoneycreek Farm is best
potato, broadbeans, broad bean tops (if you grow/have them), feta, (allspice, nutmeg or mace)
You get the idea. You can do in many versions, the secret is matching cheese / spice / veg and always using potatoes. It naturally happens that we use seasonal vegetables from the garden, this means the tastes always seem to match.