10-minute Breakfast: Eggs Served on Creamed Spinach


250 g frozen chopped spinach, thawed
1 tablespoon butter or margarine
2 tablespoons cream
ground nutmeg
salt and ground black pepper
2 eggs
2 tablespoons shredded tasty cheese


  1. Squeeze excess liquid from spinach.
  2. In small frying pan or skillet, melt butter over moderately-low heat. Add spinach.
  3. Stir in cream, nutmeg, salt and pepper to taste. Cook, stirring occasionally until liquid is slightly reduced, about 3 minutes.
  4. With back of spoon, press 2 small hollows in spinach. Crack an egg into each hollow. Cover and cook until eggs are just barely cooked as desired, 3 to 4 minutes.
  5. Remove from heat and sprinkle with cheese. Cover and let stand for 1 minute. Serve with whole-grain toast.

Makes 2 servings.

Cook’s Tip:

To save time in the morning, thaw spinach overnight. Place frozen block in a bowl, leave to thaw in the fridge.

Source: Family Circle

Rustic Italian Pie with Blueberries and Ice Cream


3 cups fresh blueberries
1-1/2 cups plus 3 Tbsp all-purpose flour
3 Tbsp confectioners’ sugar
1/4 cup granulated sugar
2 Tbsp yellow cornmeal
4-1/2 oz cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
3 Tbsp ice water; more as needed
1 large egg white beaten with 2 Tbsp water until foamy
1 Tbsp turbinado or other “raw” sugar


  1. Mix the blueberries, 3 Tbsp of the flour, and the confectioners’ sugar in a medium bowl. Set aside.
  2. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two rimmed baking sheets with parchment.
  3. Combine the remaining 1-1/2 cups flour, granulated sugar, and cornmeal in a food processor and process until the consistency of fine sand. Add the butter and pulse until there are no visible pieces of butter.
  4. Add the egg yolk and water and pulse to form a soft dough, adding more water 1 tsp at a time as necessary.
  5. Gather the dough into a ball and divide into 2 even pieces.
  6. On a well-floured work surface, roll each piece of dough into an 11-inch circle and transfer to the prepared baking sheets.
  7. Divide the blueberry filling between the circles, mounding the berries and leaving a 1-1/2-inch edge around each circle. Sprinkle any remaining sugar-flour mixture around the berry mounds. Try to get an even amount of blueberries and dry ingredients in each crostata.
  8. Fold the edges up over the filling, pleating as you go, to partially cover the filling.
  9. Brush the exposed dough with the egg white wash and sprinkle with the raw sugar.
  10. Bake for 25 minutes. Rotate the sheets top to bottom and back to front. (If there is any white flour mixture showing, carefully spoon a little of the blueberry juices over to cover.) Continue baking until the crusts have browned and the filling is bubbling, about 25 minutes more.
  11. Remove and cool on the baking sheets on a rack for at least 15 minutes or to room temperature.
  12. To serve, slice each crostata into quarters and add 1 scoop of ice cream on top.

Makes 8 servings.

Source: Cooking Fresh magazine

Pork Belly Braised in Beer and Apple Juice


3 pounds skin-on, boneless center-cut pork belly
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 star anise pod
2 whole cloves
1 tablespoon coriander seeds
1 teaspoon fennel seeds
2 (12-oz) bottles stout or porter
2 cups unfiltered apple juice or apple cider
1 large onion, thinly sliced into rings
4 medium carrots, peeled, cut on a diagonal into 1” pieces
3/4 cup coarsely chopped dried apricots
1/2 cup (1 stick) unsalted butter
1 medium shallot, finely chopped
fresh lemon juice
finely grated peeled horseradish (for serving)


  1. Preheat oven to 250°F.
  2. Using a very sharp knife, score pork in a tight crosshatch pattern to form 1/2-inch diamonds, cutting through fat but stopping at flesh. Season with salt and pepper, massaging into cuts.
  3. Heat oil in a large heavy pot over medium-high (if belly doesn’t fit, cut in half crosswise). Cook pork skin side down, turning once, until browned all over, 5–8 minutes per side (be careful, fat will splatter). Transfer to a plate.
  4. Pour off all but 2 Tbsp drippings from pot, add star anise, cloves, and coriander and fennel seeds, and cook over low heat, stirring, until spices are fragrant, about 30 seconds.
  5. Add beer and apple juice, scraping up browned bits. Add pork along with onion and carrots, adding water if needed to cover. Bring to a simmer, cover pot, and transfer to oven.
  6. Braise pork 3 hours. Add apricots and braise until pork is very tender but not falling apart, 1–2 hours more.
  7. Transfer pork, skin side up, to a rimmed baking sheet. Place vegetables and apricots in a large bowl; keep warm.
  8. Increase oven temperature to 475°F. Roast pork until skin is brown and very crisp, 25–35 minutes (the crispier, the better).
  9. Meanwhile, pour braising liquid into a large saucepan and skim off fat. Bring to a boil; reduce heat and simmer until reduced by two-thirds, 25–35 minutes.
  10. Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes.
  11. Add brown butter and shallot to braising sauce. Season with lemon juice, salt, and pepper.
  12. Cut pork into pieces. Serve with sauce, vegetables, and some horseradish.

Makes 8 servings.

Source: Bon Appetit magazine

Cauliflower with Panade and Brown Butter Vinaigrette


2 Tbsp chopped leeks
4 oz cauliflower, cut into pieces of 1/4-inch thick slices
1/4 cup grated Gruyère
6 orange segments
6 dehydrated orange pieces
1 Tbsp toasted almonds


1 Tbsp chopped onion
1 Tbsp butter
1/2 cup cream
salt, to taste
pepper, to taste
grated nutmeg, to taste
1 cup brioche pieces

Brown Butter Vinaigrette

3 Tbsp unsalted butter
1 Tbsp chopped shallots
1 Tbsp capers
1 Tbsp Sherry vinegar


  1. To make panade, sauté the onions in butter until translucent.
  2. Add cream, salt, pepper, nutmeg, and brioche. Mix until incorporated.
  3. Blend in food processor until smooth. Remove and set aside.
  4. To make brown butter vinaigrette, brown butter by heating until butter colours and emits a nutty aroma.
  5. Cook shallots, capers, and browned butter in a pot until shallots are translucent.
  6. Add vinegar. Set Aside
  7. Sauté leeks until soft.
  8. Cook both sides of cauliflower until brown. Put on an oven safe pan. Stack cauliflower and top with panade, leeks, and Gruyère.
  9. Place in preheated 400°F oven until cheese has browned.
  10. Place cauliflower stack on a plate and drizzle with vinaigrette. Garnish with oranges and almonds.

Makes 1 serving of tapa.

Source: ciao!

Apple ‘Tarte Fine’


5 egg yolks
500 g puff pastry
flour, for dusting
15 golden delicious apples
3 tbsp caster (superfine) sugar
120 g butter
Grand Marnier, for drizzling, optional

Ice Cream

260 ml cream
260 ml milk
100 g glucose
1 vanilla bean, scraped
60 g sugar

Caramel Sauce

200 g sugar
50 ml water
260 ml cream


  1. Turn on ice cream machine to cool down. Preheat oven to 220ºC.
  2. To make the ice cream, place the cream, milk, glucose and scraped vanilla bean in a saucepan and heat to just below boiling.

  3. Place sugar and egg yolks in a bowl and whisk to combine. While whisking, slowly pour hot cream mixture over eggs until well combined. Return mixture to the saucepan and set over medium heat, stirring, until mixture thickens and coats the back of the spoon. Remove from heat, strain into a bowl and cool down over iced water.
  4. Churn cooled mixture in an ice cream machine according to manufacturer’s instructions. Once churned, set aside in the freezer.
  5. To make the tarts, roll out the pastry on a lightly floured work surface to 3 mm thick.
  6. Using a 15 cm round cutter, cut out six discs & place on grease proof paper lined tray. Crimp the edges with fingertips pressing firmly. Prick each disc with the tines of a fork to prevent the pastry from rising and set aside in the fridge.
  7. Cut the ends off each apple then peel, cut three cheeks off each apple avoiding the core. Slice each apple cheek as thinly as possible. Cut out 6 x 2.5 cm discs of apple.
  8. Remove pastry discs from fridge and fan apple slices on each puff pastry disc until only a small hole remains in the center. Fill the hole with a disc of apple.
  9. Sprinkle each tart with sugar and place a dot of the butter on top. Place in the oven to bake until apple is colored, about 20 minutes.
  10. Remove from the oven, drizzle lightly with Grand Marnier, flip over tarts then return them to oven to continue cooking until brown and crispy. About a further 5-10 minutes.
  11. To make the caramel sauce, place sugar and water in a saucepan and set over medium heat. Cook, brushing down the saucepan sides with water until sugar is golden and caramelized. Remove from heat, add cream and whisk to combine.
  12. Serve tarts with ice cream and caramel sauce

Makes 6 servings.

Source: Australian Masterchef