How To Make Perfect Soft Boiled Eggs Every Time!

As a young boy my grandmother would make me the perfect soft boiled eggs, every single time! I loved to dip my toast soldiers ( thin strips of hot buttered toast) in the yolk.  As I got older and began to cook for myself I would try to make the perfect soft boiled eggs for myself but I could never get it quite right. It was only a few years ago that I found out the perfect cooking method to make those perfect soft boiled eggs that my Grandmother used to make me. This works every single time without fail.



 How To Make The Perfect Soft Boiled Eggs

First of all, if you keep your eggs in the fridge then take them out about 20 - 30 minutes before cooking. This will prevent the cold shells cracking when they are in the hot water.

So, your eggs are now at room temperature. Fill your pot around 2/3 full with water and bring to the boil. Once the water is boiling, using a spoon, gently place the eggs in the boiling water and keep on a high heat for exactly one minute. After one minute remove the pot from the heat and put a lid on the pot. leave the eggs in the pot of hot water with the lid on for exactly five minutes. Quickly remove from the heat, place in an egg cup and slice the top of the eggs off, this will prevent them from cooking any more.serve with hot toast for the perfect breakfast. Enjoy.

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Creamy Cheese & Onion Quiche

I love pastry and a good cheese and onion quiche is just a perfect light snack or serve with a salad and baked potato as your main meal. Now, some quiches can be a let down, especially those supermarket pre-made ones. They are soggy, stodgy and just don't taste very fresh or nice. This cheesy and really creamy cheese and onion quiche is worth the little effort it takes to make it. Once you have made this quiche you will never buy another supermarket one again! Go on, it's east and delicious so give it a go.

Ingredients:

1 ready made shortcrust pastry
knob of  butter
1 large onion, peeled and finely sliced
3 eggs
280ml double cream
140g mature cheddar cheese, grated

Directions:

1. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
2. Gently push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 5 mins, stirring occasionally, until they soften. Remove from the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans or do what I do and use coins, they distribute the heat fantastically. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve.

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Vietnamese chicken salad

We took our Christmas tree down today so, the festive period is now officially over.  It is now we all start to feel the effects of our over indulgence and we want to start eating healthy food. For the next month I will be concentrating on healthy recipes that are not just good for you but taste and look great too.
I will start with this recipe for Vietnamese chicken salad.  It looks great and is really healthy but it just tastes amazing. I know its cold outside and salads are for summer but just give this a try as the ginger and chillies will heat you up inside.
I hope you all have a wonderful 2012 and keep coming back to my wee blog as I've got some great plans for it this year including video's of me in the kitchen cooking some of the recipes. Until then  enjoy your Vietnamese chicken salad.

Prep time: 20 min, plus cooling and marinating. Cook time: 5 min. Serves: 4.

 

 

Ingredients

Mooli and carrot salad

• 230 g carrots
• 230 g daikon radish ( or just good old UK radish if you cant find daikon)
• ½ tsp salt
• 60 ml rice vinegar
• 2 tbsp sugar

For the ginger sauce

• 10 cm fresh ginger, peeled and finely chopped
• 4 cloves garlic, crushed
• 4 Thai red chillies, seeds removed, chopped
• 2 tbsp fish sauce or soy sauce
• 1 tbsp rice vinegar
• Pinch sugar

For the salad

• 1 small cooked chicken breast
• 1 large handful of fresh mixed herbs ( coriander , basil or Thai basil, lemongrass & mint leaves)
• 40 g celery, finely shredded
• 190 g white cabbage, finely shredded
• 20 g red onions, finely shredded
• 30 g red peppers, finely shredded
• 30 g yellow peppers, finely shredded

To garnish

• 2 tbsp fried garlic
• 2 tbsp fried shallots

Method

1. For the mooli and carrot salad: Place the rice vinegar, sugar and 330ml water into a pan and bring to the boil. As soon as it boils allow to cool to room temperature.

2. Julienne the carrot and the mooli to matchstick thickness. Place together in a sieve and mix.

3. Sprinkle with salt and allow to stand for at least 30 minutes. This will draw some of the liquid out of the vegetables. Place the sieve over a bowl to catch and drips.

4. Rinse the vegetables under cold water to remove the salt and squeeze dry in a clean towel.

5. Place in a clean bowl and pour over the vinegar solution and allow to stand for at least one hour before serving.

6. To serve remove the pickled vegetables from the vinegar. Any extra can be left in the liquid and stored in a sealed container in the fridge for around 3 days.

7. For the dressing: blend the ginger, chilli and garlic together. Add the fish sauce and vinegar a little at a time to make a fairly thick paste. Season with a little salt and sugar.

8. For the salad: mix the chicken and herbs with a little of the ginger dressing. Strain the carrot and mooli pickle and add this along with the celery, cabbage, red onion and peppers. Turn about 3 times with a large spoon to coat all the ingredients in dressing. Do not over turn the salad.

9. Serve immediately with the rest of the ginger dressing on the side and the fried garlic and shallot on top.

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