Tag: eggs

Cheddar Scotch Eggs

Hey friends! Today, I’m diving into a classic recipe: Cheddar Scotch Eggs. This little gem hails from 500 Recipes for Quick and Easy Meals by Marguerite Patten (1972).

I’ve got a confession: Scotch Eggs are one of those foods I adore eating but dread making. Remember the Pakistani version, the Nargisi Kofta,  I made back in 2019? It was a culinary delight, but let’s face it, Scotch Eggs are a lot of work!  Who wants to deal with the mess of a deep fryer just for one meal? It’s like running a marathon for a single slice of pizza! 

Scotch eggs are however, quite lovely eaten cold, which makes making a big batch worthwhile as you can enjoy meals for a few days!  They are also amazing picnic food so if you are contemplating an al fresco meal in the near future, these could be your go-to dish! 

Cheddar Scotch Eggs1

Ahem, I hear you say.  That looks exactly like a regular Scotch Egg. Where’s the extra cheese you promised? Scotch Eggs are already laborious enough to make, but this version takes things to a new level. You cut the eggs in half, remove the yolks, and mix them with cheese. Then, you reassemble the eggs and proceed with the normal Scotch Egg process..   You can see the split in the eggs where they where cut through in the close up photo below. 

What Are Scotch Eggs?

But maybe I should pause here in case some of my readers are unfamiliar with the concept of a Scotch Egg.

First thing.  They are not from Scotland.  They were invented by Fortnum and Mason the very posh department store in Picadilly in London in 1738.  The term scotch comes from adding anchovies to the meat to cut through the fattiness of the meat and to give it a stronger flavour.  

Second, they are an egg, wrapped in a meat casing and then crumbed and fried. 

Cheddar Scotch Egg

Cheddar Scotch Eggs – The Recipe

Cheddar Scotch Eggs recipe4 (1)

 

Cheddar Scotch Eggs 4

Have a great week!

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Swiss Eggs

Hello, retro food lovers! This week we have a straightforward but delicious supper dish to delight your tastebuds! Now, I use the term “supper” quite deliberately here. For me, dinner is a much more formal affair – a multi-course spread, often quite heavy. Supper, on the other hand, is all about keeping things quick and light. And that’s exactly where Swiss Eggs come in! While they’d also be perfect for lunch or brunch, these beauties fall squarely into the supper category.

The recipe itself hails from a little gem called “500 Recipes for Quick Meals” by Marguerite Patten, published back in 1972. Get ready for a tasty trip down memory lane!

Swiss Eggs 1

How good does it look with that combination of both melted and crispy cheese!  This is not one for the lactose intolerant!  And as the name of the book suggests this is also a quick recipe, it also only has four ingredients! Quick, easy delicious = a suppertime win!  It would also be a great brunch or work from home lunch!  So, as you might have guessed the Swiss in the title doesn’t refer to this dishes provenance but to the use of Swiss cheese which is first used to line the bottom of the baking dish.

Swiss Eggs 2

You then add your eggs.

Swiss Eggs 3

Cover with cream:

Swiss Eggs 4

And more cheese. And that’s it. Job done. Pop that into the oven for around 12 minutes and enjoy!

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Serving Suggestions for Swiss Eggs

While your eggs are baking, why not whip up a simple green salad and some toast? Or, if you’re feeling a touch more indulgent (like me!), pop some garlic bread in alongside the eggs to bake together. The combination of creamy Swiss Eggs, a refreshing salad, and warm, garlicky bread creates a light yet undeniably delicious meal.

Speaking of delicious, a glass of chilled white wine wouldn’t go amiss here, would it? The entire dish evokes a certain European charm, and a glass of wine would only enhance that ambiance. So go ahead, channel your inner Elizabeth David on this one. Of course, if you’re enjoying this as a breakfast treat, it might be wise to stick with Marguerite’s original suggestion of some good old-fashioned (and perhaps very 1972) fried bread! It might not be quite as continental, but it’s certainly a nostalgic and satisfying way to start your day.  Then again, who am I to judge?  If you want wine with your brekkie, go for it!

Swiss Eggs – Recipe

Swiss Eggs Recipe1 (1)

I thought the Swiss Eggs were holey delightful!  (Geddit?  Swiss Cheese has…nevermind) And not at all eggtravagant!  I”m sure you’ll all be scrambling to make these!

Enough with the puns!  Have a great week!

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Mushrooms & Quail Egg Choux Buns

Happy Easter everyone! I hope the bunny brought you all the chocolate eggs you wanted. I am also bringing the Easter classics of buns and eggs but in savoury form with some choux buns with truffled mushrooms and quail eggs.  I wanted to use up the leftover quail eggs from the Nevilled Eggs.  A quick search of my recipe spreadsheet led me to a beautiful book called Food Fashion Friends Fleur Wood.  She is a designer, entrepreneur and philanthropist.  Coming from a former fashion designer the book is very glamorous so I had high hopes for this recipe! 

(And yes, I have a recipe spreadsheet.  And yes,  I know that makes me the very opposite of the glamorous chic in the book!)

Choux Buns1

It turned out that I had a few more quail eggs than required for the choux buns so I also made one of Jamie Oliver’s dipping salts for quail eggs.  He has three recipes, all of which sound delicious but I chose one with smoked paprika and cayenne.  

Choux Buns 2

Fleur Wood’s recipe has black caviar as an additional garnish for her eggs.  I did not have any of this so I omitted it but I’m sure the buns would have been delicious with it.  A little sprinkle of some parsley or chives might have been nice too.

The one thing that for me, did not work in this recipe were the quail’s eggs.  They didn’t bring anything to the dish which was a bit disappointing as I was looking for something in which they would shine.  The mushroom filling was so delicious that I would have been happy with just them or maybe a bit of goat’s or cream cheese added.   Even in the photo from the book, the eggs look a little…out of place.  Maybe Fleur was also trying to use up some quail eggs?  

AAA Choux Buns
Picture via Food Fashion Friends

The choux buns worked like a dream which I was pleased about!  So, whilst I was a bit disappointed that the eggs didn’t shine, the mushroom filling and the buns definitely put this in the “make again” territory.  The Jamie Oliver dipping eggs were also a nice little bonus!

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The Recipe – Mushrooms & Quail Egg Choux Buns 

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Incidentally, I had never cooked quail’s eggs before the Nevilled eggs.  So, I had never realised quite how beautiful I would find their speckly outsides:

Quail Eggs - Outside

Or that they would have a gorgeous blue inside!

Quail eggs

I am off to eat more eggs, of the chocolate variety!  Have a great week!

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Midweek Quickie – Oeufs Caroline (2)

Welcome to another midweek quickie!  I was delighted last week when the lovely Jenny from Silver Screen Suppers sent me this gorgeous photo of her dinner…or should that be supper…of Oeufs Caroline.

Jenny-OC - Midweek Quickie

Jenny agreed that the eggs were yummy and they certainly look very pretty on her vintage plate!  If you have cooked any of my recipes and would like your creation to feature on a midweek quickie, please get in touch!  I would love to see your versions!

If you feel like even more cooking, why not hit up Jenny over at Silver Screen Suppers.  She is looking for recipe testers for the second volume of her Murder She Cooked book. I will be doing some testing very shortly!  If you don’t want to test but want to cook up some recipes by characters from Murder She Wrote, you can pick up the first volume here

I have a copy of this and am looking forward to cooking from it!!!  As a childhood fan of Gilligan’s Island, Alan Hale’s Skipper’s Dream Sandwich is high on my list of things to make.  As is Claude Akin’s recipe for Barbecued Honey Orange Chicken and Samantha Eggar’s Tostada Salad.  And who could resist Jerry Orbach’s Tough Guys Desert…ok..I want to cook the whole book!  😂

But enough from me, these posts are meant to be short and sweet!  I hope the week is being kind to you!

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Oeufs Caroline – Five Little Pigs

Hello crime readers and food lovers. In what is starting to become a bit of a trend, today’s post is dedicated to one of the main characters in Five Little Pigs, Caroline Crale.  To many fans, Five Little Pigs is the nec plus ultra of the Christie novels.  And it is an absolute cracker!  We never actually meet Caroline as she is sixteen years dead when the story begins.  But…what a character.  I absolutely loved her.  Her dignity, grace, loyalty, and fiery temperament made her a wonderful compelling and intriguing character. 

I also feel that all egg recipes are a little wink to Poirot and his egg-shaped head! 

I found the recipe for Oeufs Caroline in the French children’s cookbook called La Cuisine Est Un Jeu D’Enfants by Michel Oliver (1963).  It is a very cute book and I will definitely cook more from it but the timing on this recipe was completely wrong.   You have no idea how many times I ate Oeufs Caroline for lunch this week trying to get it right! rp_Oeufs-Caroline1-768x

Five Little Pigs – The Plot

The accepted version of certain facts is not necessarily the true one.”

Agatha Christie – Five Little Pigs

A young woman called Carla Lemarchant approaches Hercule Poirot with a very unusual case.  Sixteen years ago, her mother, Caroline Crale was found guilty of poisoning her father Amyas Crale.  However, before she died in prison, Caroline sent a letter to her daughter professing her innocence.  Carla wants Poirot to find out the truth.  Did her mother kill her father? Poirot focuses his investigation on the five people, apart from Carla and Caroline who were present on the day Amyas died.  For if Caroline is not guilty, then one of them is… Oeufs Caroline2

We have:

Philip Blake
  • A stockbroker (went to market, geddit?) was one of Amyas’ closest friends.  On the day of Amyas’ death, he overhears an argument between Caroline and Amyas where Caroline threatens to kill him.  Philip is apparently no fan of Caroline and puts the murder down to “crude female jealousy.  However, does he have a secret desire to see Amyas dead?
Meredith Blake
  • Philip’s brother.  Unlike his brother who is a successful broker, Meredith stayed home and dabbled in herbalism and other country pursuits.  It is some coniine from his laboratory that killed Amyas.  Unlike his brother, Meredith admits a fondness for and a loyalty to Caroline.  He argues with Amyas saying that the situation with Elsa was an “”unendurable insult” and not fair to either woman.  Might seeing the woman he cares for being mistreated have given him a motive for murder?
Elsa Greer (now Lady Dittisham)
  • The little piggy who had roast beef. She was a rich, spoiled beautiful, young woman in love with Amyas.  It is her deliberate provocation of Caroline on the day of the murder that many people see as being the catalyst for later, lethal events.  Poirot…”saw her beautiful and rich, seductive to men, seeking with greedy predatory hands to fill up a life that was empty”.  She is still vitriolic about Caroline and says she would have preferred to see her hanged.
Cecilia Williams
  • Angela Warren’s former governess.  She is a shrewd, fiercely loyal woman, living “close to the bone”.  She epitomises the one who has none.  She believes that Amyas got what was coming to him, her sympathies are entirely with Caroline.  But she also has proof, never previously disclosed that Caroline murdered Amyas
Angela Warren
  • Caroline’s half-sister.  Caroline is overly protective of Angela after disfiguring her face in a fit of pique as a much younger woman.  Angela is spoiled and enjoys playing tricks on Amyas.  He wants to send her away to school.  She doesn’t want to go and this is causing some additional friction between Amyas and Caroline (as if there wasn’t enough already -the two are already, to quote Bonnie Tyler, “Living in a powderkeg and giving off sparks!).  

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Amyas Crale

And finally, let’s talk about Amyas.  In my first few drafts of this, I didn’t include a description of him because I felt we all know this character.  That is not to say that he is badly drawn but because many of us have met this person in real life.  He is an Artist and everything and everyone around him comes second to his art…back in my uni days, I would have found him irresistible.  Now, the sheer arrogance and gall of this man would make me want to stab him in the neck. 

Amyas was…a ruthless egoist.  He loved Caroline but he never once considered her in any way.  He did as he pleased…he was as fond of her as he could be of anybody – but she came a long way behind his art

Agatha Christie – Five Little Pigs

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Well, just like Shaggy, it wasn’t me but it was someone.  And it will take all of Poirot’s little grey cells to figure this one out!

Five Little Pigs – The Covers

5lp collage (1) There’s nothing too crazy in the covers, lots of references to Amyas being an artist, and a few to the poisoned beer.  My favourites are the second row, second left for its pulp fiction feel and amazing font.  And I also really like third row first on the left with the artist and his brushes.

The Recipe – Ouefs Caroline

I have included here both the OG recipe from  Cuisine Est Un Jeu D’Enfants and my updated version. Oeufs Caroline recipe 1   Oeufs Caroline recipe 2  

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Oeufs Caroline

A lovely breakfast or lunch dish, inspired by Agatha Christie’s Three Little Pigs

Ingredients

Scale
  • 1 tomato
  • 1 egg
  • 1 slice of bread (I used a potato and rosemary bread)
  • 1 tbsp Creme Fraiche
  • Chives or other herbs to garnish
  • Butter, Salt Pepper

Instructions

  • Cut the top off the tomato and scoop out the insides with a spoon.
  • Sprinkle the inside of the tomato with salt and turn upside down.  This will help to drain a lot of the tomato juice.  Otherwise, your eggs will be very watery.  Leave for 1/2 -1 hour.
  • Heat your oven to 180C.
  • Crack the egg and separate.  I found it easier to put the yolk into the tomato first and then top up with the white.  Don’t overfill.  You need some room to add the creme fraiche.
  • Butter your bread and place the tomato on top of it.
  • Place your egg-filled tomato and bread into the oven and cook for approximately 15 minutes for a soft egg and 25 minutes for a harder egg.  Check this as cooking time will depend on the size of your tomato.
  • After 15-25 minutes add the creme fraiche to the egg, turn off the oven and turn on the grill.  Grill for an additional 5 minutes.
  • Remove from the oven and garnish with herbs, salt and pepper.

Notes

I wanted to keep mine vegetarian but you could add a rasher or two of bacon when you place the tomatoes under the grill.

And Caroline Crale? Each person had seen her differently. Montague Depleach had despised her as a defeatist-a quitter. To young Fogg she had represented Romance. Edmunds saw her simply as a ‘lady’. Mr Jonathan had called her a stormy, turbulent creature. How would he, Hercule Poirot, have seen her? On the answer to that question depended, he felt, the success of his quest. So far, not one of the people he had seen had doubted that whatever else she was, Caroline Crale was also a murderess.”

Agatha Christie – Five Little Pigs

Links To The Christieverse

  • Poirot brings a letter of introduction from Lady Mary Lytton-Gore with him when he meets Meredith Blake.

Other Food & Drinks Mentioned in Five Little Pigs

November’s read is The Moving Finger