A fresh harvest of white zucchinis from Thomas’ garden inspired me to cook this wonderful Iranian style omelette Kuku-ye Kadoo from the cookbook SARABAN by Greg and Lucy Malouf. Fragrant with mint, extra cheesy and just delicious! Preheat your oven to 180ºC (350ºF). In a frypan heat 1-2 tablespoons of olive oil and gently fry…… Continue reading white zucchini omelette
Tag: eggs
salt cod stew
Originating from the Basque region in Spain, Bacalao a la Vizcaina is also popular in many Latin American countries. This Puerto Rican version is from Milly Suazo-Martinez via AllRecipes. Soak 450g (1 lb) of salt cod (wet or dry) in at least 2 litres (quarts) of water, changing the water three times over the course…… Continue reading salt cod stew
chawanmushi
Chawanmushi (茶わん蒸し) means ‘steamed in a tea cup or bowl’ and is the name for a Japanese savoury egg custard. Ingredients often include chicken or prawns (shrimp) but I chose to make one with just vegetables. Serve this delicate dish as part of a Japanese main course with rice and pickles. In a saucepan heat 2½…… Continue reading chawanmushi
meatball tagine
This classic Moroccan tagine, Kefta Mkaouara, has both spiced meatballs and eggs cooked in a zesty tomato base. Recipe by Christine Benlafquih from Taste of Maroc. Mix 450g (1 lb) of minced beef with a finely chopped onion, 3 tablespoons each of finely chopped parsley and coriander (cilantro), 1 teaspoon each of paprika, ground cumin and salt…… Continue reading meatball tagine
tofu scramble
This Japanese dish is called iri dofu (炒り豆腐). Fragrant with ginger, it is sometimes cooked with chicken or just with tofu, this version includes eggs. First soak 4-8 dried shiitake mushrooms. While they soak place 300g (10½ oz) of soft tofu in a colander and crumble it with a fork. In a small bowl lightly…… Continue reading tofu scramble
egg curry + moong and red lentil dhal
Here’s a quick recipe for hard-boiled eggs from Madhur Jaffrey’s ILLUSTRATED INDIAN COOKERY. Perfect with rice or paratha or as an addition to a larger Indian meal. First hard-boil 6-8 eggs. Peel and halve them and set aside. To make the sauce, heat some oil over medium heat in a frypan and add 1 finely…… Continue reading egg curry + moong and red lentil dhal
impossible quiche
Impossible pie is so named because it’s impossibly easy. It’s origin is unknown but in the 1970s and 80s it became one of the most successful food marketing strategies in the U.S. for both General Mills (Betty Crocker) and General Foods (now Kraft General Foods). It can be adapted to any kind of pie, savoury…… Continue reading impossible quiche
pumpkin with coconut custard
This popular Southeast Asian dessert is not too sweet and makes a lovely end to a spicy meal. It looks impressive when it’s cut open at the table too! Preheat your oven to 150ºC (300ºF). You will need a small Japanese pumpkin for this dessert. Wash and dry the pumpkin and cut a hole into…… Continue reading pumpkin with coconut custard
tortilla de patatas
This is the ubiquitous Spanish dish, tortilla Español, made from potatoes and eggs. Some purists leave it at that but others, including Thomas who followed this Serious Eats recipe, add onions. This dish is so versatile – it can be served hot or cold, as a snack with drinks, for breakfast, lunch or dinner. In…… Continue reading tortilla de patatas
tortilla de bacalao
You may be familiar with the ubiquitous Spanish tortilla, a delicious potato (and often onion) omelette served as a tapa throughout the country. This tortilla is made instead with bacalao, or salt cod, a popular ingredient on the Iberian peninsula. I served mine with fried potatoes, green bean salad and marinated tomatoes. Whether you buy…… Continue reading tortilla de bacalao
michelle picker cooks 