Toasted Cheese and Ham Sandwich with Egg

Ingredients

2 slices good white or whole wheat bread
1 thick slice cooked ham
1 large tomato, thinly sliced
about 1 tbsp snipped fresh chives
small bunch of fresh flat-leaf parsley, stalks discarded
2 slices mild cheese, such as Monterey or mild cheddar
pepper
olive oil
1 egg
a little soft butter (optional)

Method

  1. Preheat the broiler on a medium—high setting. Prepare a small pan of simmering water or an egg poacher. Warm a serving plate.
  2. Top a slice of bread with ham. Trim off any large areas of overlapping ham and place them on top. Overlap the tomato slices on the ham and sprinkle with the snipped chives and parsley sprigs. Top with the cheese slices. Season with pepper (there will probably be enough salt in the ham) and drizzle with a little olive oil, then cover with the second slice of bread.
  3. Toast the sandwich on both sides until crisp and golden.
  4. Break the egg into a cup. Swirl the simmering water and drop the egg into the middle of the swirl, then poach it for about 3 minutes, until the white is set and the yolk still soft. (Cook the egg for a shorter or longer time, to taste.) Alternatively, cook the egg in a poaching pan with cups. Use a slotted spoon to lift the egg from the pan, draining it thoroughly.
  5. Serve the sandwich on a warmed plate, topped with the poached egg. Top with a little butter, if liked, so that it melts over the egg. Serve immediately.

Makes 1 serving.

Source: Toast It!

Orange Truffles

Ingredients

1/4 cup butter, chopped
1/3 cup (2-1/2 fl oz) whipping cream
7 oz semisweet chocolate, chopped
1 egg yolk
1 teaspoon grated orange peel
2 tablespoons finely chopped mixed citrus peel
2 tablespoons Grand Marnier
unsweetened cocoa powder

Method

  1. In a small saucepan, combine butter and cream. Cook on low heat until butter melts and cream bubbles around edge.
  2. Remove from heat and add chocolate. Cover and let stand until chocolate melts. Stir until smooth.
  3. Stir in egg yolk. Mix in orange peel, citrus peel, and Grand Marnier. Chill until firm.
  4. Form into 40 balls. Roll in cocoa. Refrigerate in an airtight container up to 2 weeks.
  5. To serve, place in small paper or foil cases.

Makes 40 truffles.

Source: Chocolates & Petits Fours

Veal Goulash

Ingredients

600 g veal shoulder, cut into 1-1/2 inch pieces
300 g onions
50 g butter
20 g paprika powder
1 garlic clove
zest of 1/2 lemon in wide strips
juice of 1/2 lemon
salt
1 tbsp tomato paste
1/2 cup sour cream
1 tbsp flour
1/2 cup cream

Method

  1. Fry in large heavy pot the finely chopped onions and paprika powder. Add a hint of water, garlic, lemon zest, lemon juice and season with salt. Stir well and bring it to a hard boil.
  2. Add the veal, the tomato paste and the water. Reduce the heat and simmer gently, partially covered at a medium heat until the meat is tender.
  3. Take out the meat and pour the gravy through a gravy separator or a strainer.
  4. Mix the sour cream with flour, stir into the gravy, add sweet cream and bring it to a short boil.
  5. Season to taste. Add the meat to the gravy and serve with sour cream topping as a garnish.

Makes 4 servings.

Source: Culinary Austria

Boiled Egg with Marmite Soldiers

Ingredients

sea salt
1 large free-range egg
1 thin slice of sourdough bread
a knob of butter
a scraping of Marmite
1 tbsp mixed seeds

Method

  1. Bring a small pan of salted water to a simmer. Add the egg and simmer for 4 minutes and 20 seconds for a perfectly boiled egg.
  2. Toast the bread and spread thinly with the butter, then the Marmite spread. Cut the toast into soldiers. Scatter over a few mixed seeds and eat.

Makes 1 serving.

Source: Gizzi Erskine

Vanilla Souffle

Ingredients

2 cups milk
1/2 cup sugar
1/2 vanilla pod or 1 tsp vanilla extract
1/4 cup butter
1/3 cup all-purpose flour
6 egg whites, stiffly beaten

Method

  1. Combine milk, sugar and the vanilla pod in a small heavy saucepan and bring to a boil.
  2. Remove from heat and let stand for 30 minutes.
  3. Remove the vanilla pod. Dry and store for future use. If using vanilla extract, add after scalding milk.
  4. Return the milk to a boil, then remove from heat.
  5. Melt the butter in a double boiler over medium heat. Stir in the flour to make a smooth paste, using a wooden spoon.
  6. Add the milk gradually, stirring constantly. Cook until thickened.
  7. Pour the thickened mixture into a large mixing bowl. Cool slightly.
  8. Fold in 1/4 of the egg whites thoroughly, using a wire whisk.
  9. Add the remaining egg whites. Fold in thoroughly.
  10. Pour into a well-buttered 6 or 7-inch souffle dish. Smooth the top, then dome the mixture slightly in the center.
  11. Bake in a preheated 425ºF oven on 1 shelf above center for about 25 minutes or a little longer for a drier souffle. Serve immediately

Makes 4 servings.

Source: The Creative Cooking Course