Recipe: Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) | Apartment Therapy The Kitchn

Recipe: Shirred Eggs with Toast Soldiers Six Ingredients (and Salt) | Apartment Therapy The Kitchn

Shirred Eggs with Soldiers
serves 2 2 eggs
2 tablespoons heavy cream
2 tablespoons shredded Gruyere cheese
2 teaspoons minced shallot
a few sprigs of thyme
2 pieces of toast, cut into thin slices
Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs).
Crack each egg into a ramekin, and pour 1 tablespoon of cream onto each egg. Sprinkle the cheese, shallots and a few thyme leaves onto each egg.
Bake for 7 to 10 minutes (7 for a very runny yolk, 10 for a firmer yolk), until the egg is 'set' to your preference. Serve immediately with toast soldiers. Eggs will continue to set up as you eat, so get them to the table as soon as possible.

 

BUSOG! SARAP!: CUSINERA’S COMBINATION CLAY POT WANNABE…

BUSOG! SARAP!: CUSINERA’S COMBINATION CLAY POT WANNABE…

INGREDIENTS:
2 tbspn of cooking oil
2 cloves of garlic
1 thumb size ginger
1 medium onion
3x pak choy
1/2 Chinese cabbage
1 medium carrot
300g fried tofu
8 dried Chinese mushrooms
250g Marinara Mix (prawns, fish & calamari)
250g pork belly, sliced
pinch of salt

Sauce:  2 tspn potato flour, 150ml mushroom water, 2 tspn thick soy sauce, 60ml oyster sauce, pinch of ground pepper ~ place everything in one container and mix well.

PREPPING:

~  Soak your mushrooms at least half a day with hot water.  Before you use the soaked mushro0ms, squeeze out the excess water and save 150ml mushroom water.

~  Peel all your root vegetables (garlic, ginger, onion & carrots).   Crush your garlic cloves with the flat of your knife blade and slice your ginger into 3 slices.  Cut your onion into chunky cubes and roughly chop your carrot into thick circles, if it’s to big…cut the circles into two.  Slice your fried tofu into two bites sizes and the drained Chinese mushrooms, cut into two. 

~  Trim your Chinese Cabbage and cut into chunky strips, with your pak choy… just get rid of the older leaves and trim out the base.  Rinse both in cold water and then drain excess water.

~  Discard pork skin and slice your pork belly into your preferred thickness.


COOKING PROCEDURE:

~  In a large pan, heat your cooking oil on high.  Sauté your garlic, onion and ginger,  cook until fragrant and onions are translucent.  Add in your pork slices and sprinkle with salt, stir occasionally and cook for about 2-4 minutes on medium- high heat.  Toss in your mushrooms and let it further cook for another minute.

~  Place your carrots first and then pour in your marinara mix and tofu, stir fry for 1-2 minutes or till your seafood are cooked through.  Pour in your sauce mixture (stir with a spoon before pouring), bring the sauce into simmering stage. 

~  Add in your vegetables and cook till all of them are wilted.  Turn off your heat quickly and transfer the dish on to a large serving bowl.  Best served freshly cooked.

BEST WITH:  Freshly cooked steamed rice or like me…eat it on its own=)

NOTES:

• You can use tender pork and slice it thinly to shorten the cooking process.

• If you can’t find fried tofu in the grocery….buy some firm tofu (dry it off with kitchen paper towels) and cut them into “two bite” size pieces, dust with cornflour and deep fry in hot oil till the outsides turns into a medium golden colour.  Place the cooked pieces on a bowl lined with kitchen paper towels.

 

Gluten-Free, Almond Flour, Apple Crumb Muffins and Love!

Gluten-Free, Almond Flour, Apple Crumb Muffins and Love!

Dry Ingredients:

• 2 cups Almond Flour (Honeyville, packed down)
• 1 tsp Baking Soda
• ½ tsp Sea Salt
• 1 tbsp Cinnamon
• 1 tsp Nutmeg

Wet Ingredients:

• 1 Apple (peeled, cored, and chopped)
• ½ cup Applesauce
• 3 Eggs
• ¼ cup Grapeseed Oil
• ½ cup Agave Nectar
• 1 cup Chopped Nuts (optional)

Crumble Ingredients:

• 1/2 cup Almond Flour
• 1 tsp Cinnamon
• 2 tbsp Agave Nectar

Directions:

1. Preheat oven to 350° F.
2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
3. Mix wet ingredients together in large bowl.
4. Add the dry ingredients to the wet ingredient bowl for your muffin batter.
5. Mix Crumble ingredients in a small bowl.
6. Add muffin papers to your muffin tin.
7. Pour muffin batter into the muffin papers. It should make 12 muffins.
8. Spoon the crumble on top of each muffin. (You will have a lot of crumble, so use as much as is your taste.)
9. Pat crumble into muffin batter slightly.
10. Bake for 22 – 24 minutes. Check with toothpick for doneness.