Good morning and welcome to my kitchen where all my recipes are cooked by me and tried and tested on my family…Trust me they are the harshest of critics…Not only have I reduced the amount of meat I eat I am trying to introduce more meat-free dishes into my family’s diet…plus many of my readers and friends are either vegetarian or vegan and I respect other people’s views and observances of their chosen diet…
Also, I promised the lovely Trish who writes under the pen name of Alex Craigie that I would come up with some vegetable-based dishes for her…Hence I have decided that every other week there will be a vegetable-based dish all tried and tested in my kitchen…
Today’s meat-free recipes are egg-based…for two reasons one is that I like eggs and number two from the 10th to the 17th of October its #British Egg Week eggs are not only amazing as they come in their own sustainable wrapping but they are affordable and versatile.
Hardboiled they can be eaten as they are which for me is with a blob of chilli jam…you just knew didn’t you…smile…they make a delicious sandwich with egg and tomato or cress, eggy crumpets...yum…an egg curry made with hard-boiled eggs is delicious and filling,
Green Tomato and egg Curry…
There are lots of green tomatoes at the moment on the markets so I have experimented with this green tomato Curry… When I make a new curry or dish I always only make enough for 2/3 people…Just in case…
Makes 2/3 portions
- 5 medium green tomatoes chopped
- 3/4 spring onions sliced
- 1 tsp garlic finely cut
- 1 tsp fresh ginger finely cut
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 stem of curry leaves
- 1/3 cup chopped brown onion
- 2 tsp oil/ghee
- 1/4 tsp turmeric powder
- 3 green chillies chopped
- 1/2 tsp red chilli flakes (optional)
- 1/4 tsp coriander powder
- 1/4 tsp garam masala
- Salt to taste.
Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.
Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.
Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.
Meanwhile, boil your eggs. Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.
Serve with rice or flatbread…I really liked this curry(nobody) else did I prefer to eat it with bread as I can scoop the curry up…the image doesn’t do it justice some dishes you just can’t pretty up but they taste good…
Scrambled Eggs are so versatile…with some beautiful brown toast or as a treat with asparagus and smoked salmon, on avocado toast…egg fried rice,
How about a breakfast sandwich on the go…Toast 2 slices of bread (or a brioche bun) and cook your bacon on the grill or in the oven. Add 2 scrambled eggs and bacon to a slice of bread (and layer avocado slices, soft goat cheese, sliced tomato, and/or arugula if wanted), and top with the second bread slice…I snuck the bacon in as hubby loves bacon in his but its lovely without the bacon…
An egg and potato bowl…Put some roasties in the oven or if you have some leftover roasties then heat them up…then top them with scrambled egg, and grated cheese of your choice…I use cheddar, some finely sliced shallot or spring onions, a spoonful of salsa or chopped tomatoes sour cream and away you go …Enjoy!
Pumpkin and egg bake...quick and easy to make…tasty and filling…pumpkins and squash are in season now and some good deals can be had…
- 4 medium organic eggs
- 400g pumpkin, peeled and cut into 2cm chunks
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tbsp olive oil
- 400g tin of cherry tomatoes
- 400g tin of chickpeas, drained and rinsed(don’t forget)to save the juice…Aquafaba has so many uses…Just a little word of warning: If you are using the juice from canned beans please make sure you are using brands which DON’T contain preservatives and are organic and grown without using synthetic fertilizers or pesticides.
- 150g baby spinach
- A small handful of parsley, roughly chopped
Preheat the oven to 200C/180C Fan/Gas Mark 6.
Place the pumpkin into a medium pan with 2 tbsp water and the olive oil, ground cumin and coriander and gently cook for about 15/20 mins until just soft.
Then heat an oven-proof pan over medium-high heat and add the pumpkin, along with the cherry tomatoes and chickpeas. Bring to a simmer, then stir through the spinach.
Make 4 indents in the pan mixture and crack an egg into each one.
Place the skillet into the oven for around 10 minutes, or until the whites are set. Remove from the oven, season the eggs with salt and pepper and sprinkle over the parsley.
Eggs really are versatile in a savoury or sweet dish…pancakes, souffles, egg custards or egg tarts, the egg whites can be whipped and make a lovely lemon./lime meringue tart is a firm favourite here and then the yolks can be used to make aioli, and mayo, they can be added to mashed potato, my all-time favourite dessert creme brulee…they can also be frozen...
The versatility of an egg is endless and they are healthy for us…just moderation is required we don’t become egg-bound, do we?…but as food prices are rising we still need to put tasty food on the table if we buy vegetables in season they are cheaper, misshapen ones are cheaper they all taste the same, we can serve smaller portions of meat and bulk it out with vegetables, rice or pasta,,, increase your meatless meals to cut costs but not nutrition…look out for bulk buys at the end the season and learn how many different dishes you can make to feed your family,,, we can do it…our mothers and grandmothers did and to save costs cut down on the processed food and sodas…they are not necessary and damage our health..see these hard times as an opportunity to get healthier and be creative…I’ll share mine if you share yours lets all help each other and I’m sure we can find some keepers …recipes we will hand down…Let’s do this!
Thank you for joining me today If you have any favourite egg recipes you like to share please do… as always I look forward to your comments x