O'Egg

Ingredients:

4 large free range eggs, beaten.

1 large pumpkin, quartered, peeled and deseeded (If you can’t find a pumpkin replace with butternut squash).

1 x 500 g ready-made dessert pastry.

1 tsp. ground cinnamon.

1 tsp. ground ginger.

1 tsp. ground nutmeg.

1 tsp. ground cloves.

3 Tbsp. maple syrup.

150 ml double cream.

80 g light brown sugar.

 

Instructions:

Preheat the oven to 180°C / Gas 4.

If you buy the pastry in sheets you are ready to place it on the pie tin. If not, you need to roll it until is as thick as a €1 coin.

When the pastry is place on the pie tin, bake blind for 20 mins.

Set aside the pastry.

Place the pumpkin flesh onto a baking tray. 

Cover with maple syrup and sprinkle with all the spices.

Cover the tray with tinfoil and bake for 40 minutes or until soft.

When cooked and cooled, place the pumpkin flesh into the food processor or blender and whizz it until the texture is velvety.

Transfer to a bowl and mix in the sugar and the cream. 

Filled the pie case with the pumpkin mix and bake for 40-45 minutes.

Serve with cream.

Ingredients

• 2 tablesps olive oil
• 1 bunch of scallions, chopped
• 2 x 250g bags of baby spinach leaves, washed and drained
• 5-6 eggs
• Good handful of regato or other hard cheese
• Knob of butter
• Seasoning
• 2 to 3 teasps. Balsamic vinegar

 

To Cook

Cooking time

15 min 

 

Method

Heat the grill. Heat a tablesp. of the oil in a large non stick pan , add the scallions and half the spinach . Stir-fry for 2-3mins until they soften. Tip into a colander and press down to squeeze out the excess moisture. Beat the eggs and cheese and then add in the spinach mixture & stir well.

Reheat the pan adding the knob of butter, pour in the egg mixture and cook, stirring gently until well set on the base. Finishing cooking under the grill.

Slide onto a large plate for serving or cut into wedges and serve from the pan.

Mix remaining spinach with the olive oil and balsamic vinegar, season lightly and serve with the frittata and some crusty bread.

 

Nutritional Content

Protein: 17g 

Carbohydrates: 2g 

Fat: 21g 

Iron: 2.7mg 

Energy: 281 kcal 

You will need a regular size cupcake or fairycake tin.

Ingredients:

Sponge:

• 4 large free range eggs

• 225 g unsalted butter, softened

• 225 g sugar

• 1 tsp pure vanilla extract 

• 225 g self-rising cake flour 

• 50 ml milk

 

Icing:

• 110g butter, softened (room temperature)

• 170g icing sugar

• 1 tsp vanilla essence

• 1-2 tbsp milk

 

Decoration:

Visit your local bakery ingredients or party decoration shop

 

Directions:

• Preheat oven to 190 C.

Line a 12 cup muffin tin with baking paper cups.

1. Put all the ingredients in a food processor except the milk. 

2. Start mixing and add the milk little by little until you get a smooth consistency. (Go to step 5).

Or

1. Mix the butter with the sugar until fluffy.

2. Beaten the eggs in a separate bowl.

3. Add the beaten eggs little by little and incorporate until smooth.

4. Add the vanilla to the mixture.

5. Place cupcake paper in every cup hole of the tin.

6. Fill every cup of the tin.

7. Bake until golden brown, usually around 20 minutes. (check your oven manufacturers guidelines).

8. Cool them on top of a wire rack.

9. After 20 minutes take them out of the tin.

 

Preparing the Icing:

1. Beat the butter and the icing sugar until smooth. 

2. Add more icing sugar, vanilla essence or other natural flavour. (Why not trying chocolate 55g cocoa powder instead).

3. Spread on top of the cakes once they have cooled down.

4. Place your Scary Halloween decorations on top.

 

Ingredients:

2 Very Large Free Range eggs 

One link of chorizo. (Now all the Supermarkets in Ireland stock this spicy sausage).

One teaspoon of Oil. (The chorizo will release a lot of pork fat so you don’t neet much oil)

 

Diced or slice the chorizo.

Pour the oil into a pan.

When the oil is hot, fry the chorizo pieces for 4 to 5 minutes. 

In a bowl mix the Free Range eggs.

Pour the egg mix into the pan with the chorizo.

Cook until the egg is firm.

Ready to enjoy. You can serve them with some refried beans and tortilla wraps that can be bought on the ethnic/fajita section of your supermarket.

Ingredients 

6 boiled potatoes, peeled & diced 

6 hard boiled free range eggs, sliced 

1 onion chopped 

1 cup breadcrumbs

3 Tbsp. margarine

Salt to taste

Black pepper to taste

White sauce

3 cups flour

6 tablespoons Irish butter

3 cups milk

Method

Prepare cooked potatoes by peeling & dicing.  

Slice hard boiled eggs

Chop onion

Prepare thin white sauce

Using a heavy pot, melt 6 Tbsp. of Irish butter. 

Blend in flour.

Slowly pour in 3 cups milk stirring constantly.

Cook for 2 minutes.

In a 3 Liter casserole, layer potatoes, eggs onions & salt and pepper to taste.

Make 3 layers.

Pour the hot white sauce over the top & sprinkle with the breadcrumbs which have been mixed with melted butter.

Bake in oven at 185°C/Fan 165°C/ Gas Mark 4 for 1 hour.