Recipies for dummies

swallow67 · **Posted:** Fri Sep 19, 2008 6:28 pm

Ok I'm not much of a cook :oops:

Too busy being outside working on our farm and looking after chooks and riding young horses etc etc. So how about some really easy good quick recipies to use up some surplus eggs.One thing in particular that my daughter would actually like is a fool proof meringue recipie.Maybe she'll be the cook in the family :-D

I wish

moonshadow_dancer · **Posted:** Fri Sep 19, 2008 7:03 pm

Here is a recipe that never fails me.
2 egg whites
1 and a half cups of castor sugar
I teaspoon of brown vinegar
1 teaspoon of cornflour
half teaspoon of vanilla
4 tablespoons of boiling water.
Food Colouring (optional)
Flavouring Strawberry Essense, Peppermint, Aniseed etc (Optional)
Place all ingredients into a bowl, beat until mixture is thick, satiney meringue consistancy (10 to 15 mins).
Poon mixture with teaspoon or place in piping bag with star shape onto lightly greased trays (I use alfoil as it works better on the tray)
Bake in moderate oven (180) for 10 mins, then turn down to as low as it will go for 50 mins and let dry in the oven.

Before I cook them I also use sprinklys eg: green peppermint flavour I use chocolate dollars etc.

greenaus · **Posted:** Sun Sep 28, 2008 10:49 pm

Thanks Deb. I printed and followed your recipe last weekend. We still have some left.

With just two egg whites producing more meringues than could fit in a 4LT ice-cream container, I'd make a cupboard-full with the dozens of excess eggs that were building up until I gave some to people at Church today.

I mixed the yolks with wheat and fed the mix to the chooks.

nevit · **Posted:** Mon Sep 29, 2008 6:01 pm

Heres a simple Asian recipe for you, quick omelet, as good as the restaurants,

4 large eggs
pinch of salt
pinch of pepper
table spoon soya sauce
add any filling you like, Ive found my wife enjoys
fresh bean sprouts, ham, and shallots, add these in last to keep sprouts crisp.

just beat eggs with salt pep, and soy added
ensure wok(or pan) is super hot with plenty of olive oil( enough to cover base of wok)
pour mix into wok, working the mix with a fork or spatula to ensure the mix cooks and not just burn.
one mix looks semi firm( slight wet consistency left on top but firm on bottom) throw in your filling and close omelet.

I find it cooks best with vege oil, but olive oil will be healthier for you.
and corriander or thyme is also great as a garnish( I grow my own so always on hand.

Chop Chop, and have fun.
Thang.

fuzzfly · **Joined:** Wed Apr 09, 2008 10:42 pm **Posts:** 253

Fuzzy's special cheesy mint omlete.

Had no food in the fidge today so had to get creative with my chicken eggs, one of which turned out a double yolker!!!

You will need:
3 medium eggs
1/2 cup milk
shredded parmesean cheese
dried mint leaves
salt/pepper.

*Bacon cubes, onions, frozen prawns etc optional*

instructions:

Set oven on medium/low heat.

lightly spray pan with cooking oil, add eggs and milk, stir with fork.

Add a hand full of shredded parmesean cheese, pinch of salt and pepper and a sprinkle of mint leaves.

Stir spices into egg mixture and leave to cook on low heat for approx 5 minutes.

Sprinkle some more parmesean and mint on top, when cheese melts it's ready

Enjoy :-D

Chirpy · **Posted:** Wed Oct 22, 2008 9:13 pm

my daughters enjoy my scramble eggs.

I crack the eggs in the pan ( 1 or 2 per person depending on the order).

I move the whites around to cook them quickly, making sure not to touch the yolk.

once the whites are cooked, I add parmesan grated cheese and mix in the yolk making sure the yolks stay runny.

to be served on warm buttered toasts. ( not margarine, but real butter) .

I can't cook so I love that one because it takes about 5mns including wash up!

from there you can add herbs like chives or coriander... fresh from the vegie patch of course...

a bit of seasoned salt and 5 grains pepper...

add fresh fruit and a bit of greens...

and lunch is wrapped up, filling, healthy and balanced.

enjoy.

b&p · **Posted:** Thu Oct 23, 2008 5:38 am

What about quiches? You'd also be able to freeze them for later if you wanted and can be eaten hot or cold. Great summer fare.

Chirpy · **Posted:** Thu Oct 23, 2008 9:34 am

yes eggs are great in quiches.

I made up a spinach one. it took me lots of trial and error!! my poor family...

for 4 people:

4 eggs
150grs of bacon or ham (diced preferably)
150grs of your favourite cheese (I like parmesan)
spinach (I use the 250grs frozen one without the juice)

cook on 180 degrees for 30mns. I don't put pastry.
it can be served hot straight from oven or cold (really cold) from the fridge.

great for lunch boxes and for children who don't like spinach! because you can't taste the spinach.

you can also add nutmeg and a bit of grated cheese on top.

enjoy

fuzzfly · **Joined:** Wed Apr 09, 2008 10:42 pm **Posts:** 253

Fuzzy's French toast

Another quick and easy breakfast or lunch snack. Serves 2

You will need:

4 slices of bread
3 medium eggs
1/2 cup milk
shredded cheese any kind
your choice of spices
salt/pepper.

instructions:

stir eggs and milk until combined

Place bread in egg mix and coat completely in mixture.

Place bread on large sauspan medium/high heat OR high on George foreman grill (which I find distributes the heat more evenly preventing burnt bits)

Leave for about 30-40 seconds and turn.

lightly sprinkle sheadded cheese (optional)

Turn again and add cheese to other side and spices on top (I like ground mixed all purpose spices)

Allow cheese time to semi melt and serve

Enjoy :-D

moonshadow_dancer · **Posted:** Thu Oct 23, 2008 6:37 pm

b&p wrote:

What about quiches? You'd also be able to freeze them for later if you wanted and can be eaten hot or cold. Great summer fare.

That is a perfect idea, I never thought of freezing quiche, I am always after ideas for work meals that aren't to heavy and make me tired as I tend to always get the night shift :shock:

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