I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
Category: eggs
prawn omelette with fresh herbs
This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite. For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and…… Continue reading prawn omelette with fresh herbs
shakshouka
Shakshouka (or shakshuka), a baked egg dish which has gained popularity in many breakfast cafés here in Australia, is thought to have originated in Tunisia. According to Claudia Roden artichoke hearts, potatoes and broad beans were added to the original dish. It can be found in the cuisines of Libya, Algeria, Morocco and Egypt. In Israel, where it was introduced by…… Continue reading shakshouka
fresh rice noodles with egg sauce
This dish is almost Char Ho Fun, a traditional Malaysian dish, with a few slight alterations. The noodles were made by the Vietnamese method of steaming, leftover after making phổ. If you don’t want to make the noodles you can buy fresh rice noodles at Asian stores. Separate the noodles and set aside and have your prawns…… Continue reading fresh rice noodles with egg sauce
three cheese frittata
This makes a delightful one-pan meal. Measurements for this recipe don’t need to be exact, in fact you can vary or expand on this theme in many ways. My frittata started with a sliced onion, a diced clove of garlic and a sliced fresh green chilli. As I used sun-dried tomatoes I also used the…… Continue reading three cheese frittata
spaghetti carbonara
This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at…… Continue reading spaghetti carbonara
baghdad eggs
Here’s a breakfast idea that’s popular in Iraq and quite delicious! For each serve of 2 eggs allow one tablespoon of butter, one tablespoon of lemon juice and a finely minced clove of garlic. In a fry pan melt the butter and cook the garlic until it just begins to colour. Add the lemon juice and break…… Continue reading baghdad eggs
sweet corn bake
Golden and cheesy on the top, the centre of this bake is reminiscent of a soft corn tamale studded with juicy sweet corn. Preheat the oven to 180C (350F). Fry 1 large chopped leek, 1 diced green pepper and 2 finely diced green chillies in some vegetable oil until just starting to soften. Cut the…… Continue reading sweet corn bake
french toast casserole
For breakfast entertaining this casserole is a crowd pleaser and easy to prepare in advance. My sister plans to serve this on Christmas morning. Slice 2 baguettes into 20 slices, 1-inch each. Arrange the slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows. In a large bowl, combine 8 large…… Continue reading french toast casserole
herb frittata
This simple frittata makes a perfect lunch. Gently fry a diced onion in some olive oil until soft and translucent. Sprinkle ½ a cup of dry breadcrumbs evenly over the onions then follow with ¼ of a cup of finely grated pecorino cheese. Lightly whisk 6-8 eggs with ¼ of a cup of full cream milk. Add 1 cup…… Continue reading herb frittata
michelle picker cooks 