Crunch-topped Spice Cake

Ingredients

8 oz self-raising flour
1 teaspoon ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground coriander
6 oz butter or hard margarine
6 oz caster sugar
3 eggs
4 oz glacé cherries, quartered
2 oz mixed peel
2 oz cornflakes, crushed
2 tablespoons golden syrup, slightly warmed

Method

1. Grease and flour a 9-inch spring-release cake tin fitted with a tubular base, or an 8-inch round cake tin. Line the sides with a greased piece of grease-proof paper.
2. Sift the flour and spices together into a mixing bowl.
3. Cream the fat and sugar together in a mixing bowl until light and fluffy using a wooden spoon.
4. Beat in the eggs one at a time, then stir in the sifted flour and spices until completely mixed. Stir in the cherries and the mixed peel.
5. Spoon the mixture into the prepared tin and spread evenly. Stir the cornflakes into the syrup and carefully spread the mixture over the cake.
6. Bake in a preheated oven at 180°C (350°F) for 30 minutes, then reduce the oven temperature to 160°C (325°F) for a further 30 minutes for the spring-release tin, or 40 minutes for the round cake tin, until well-risen and firm to the touch.
7. Allow the cake to cool in the tin for a few minutes, then remove the sides of the tin and invert the cake on to a rack, to remove the base. Turn the cake over and cool it completely.

Makes 6 to 8 servings.

Source: Encyclopedia of Creative Cookery

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Swiss Soufflé Potatoes

Ingredients

4 medium baking potatoes
4 oz Gruyère cheese, grated
4 oz herb-flavoured butter
4 tbsp double cream
2 eggs, separated
salt and black pepper

Method

1. Preheat the oven to 220°C/425°F.
2. Scrub the potatoes, then prick them all over with a fork. Bake for 1-1½ hours until tender. Remove them from the oven and reduce the temperature to 180°C/350°F.
3. Cut each potato in half and scoop out the flesh into a bowl. Return the potato shells to the oven to crisp them up while making the filling.
4. Mash the potato flesh using a fork, then add the Gruyère, herb-flavoured butter, cream, egg yolks and seasoning. Beat well until smooth.
5. Whisk the egg whites in a separate bowl until they hold stiff peaks, then fold into the potato mixture.
6. Pile the mixture back into the potato shells and bake for 20-25 minutes, until risen and golden brown.

Makes 4 servings.

Source: Vegetarian Classics

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West Coast Eggs Benny

Ingredients

MUFFINS

2 tsp coconut oil or ghee
1/4 cup coconut flour
4 organic eggs, beaten
1/4 cup full-fat coconut milk
1/2 tsp baking soda
1/4 tsp sea salt

HOLLANDAISE SAUCE

2 large organic egg yolks
1/2 tsp Dijon mustard
2 Tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
2 tsp Sriracha hot sauce
pinch of salt and pepper
8 oz boneless, skinless salmon, cut into 2 oz (56 g) portions
1 cup arugula leaves
1 avocado, sliced
1 large tomato, sliced
4 organic eggs, poached
1 Tbsp fresh minced chives

Method

1. Preheat oven to 350°F (180°C). Lightly grease 4 oven-proof ramekins with coconut oil. Set aside.
2. In bowl, whisk together coconut flour, 4 beaten eggs, coconut milk, baking soda, and salt until smooth. Divide mixture among greased ramekins. Place ramekins on small baking sheet and bake in preheated oven for 5 to 10 minutes, or until a skewer poked into centre comes out clean. Remove ramekins and cool before sliding a thin knife around edges and removing.
3. Gently brown muffin slices on both sides in hot oil until golden and slightly crisped. Remove and set aside.
4. In small double boiler with simmering water, combine egg yolks, mustard, and lemon juice. Whisk to blend. Slowly whisk in olive oil, until thickened and creamy. If mixture becomes too thick, whisk in 1 Tbsp or more of water. Remove from simmering water and stir in hot sauce, salt, and pepper to taste. Cover to keep warm.
5. In small skillet, bring 1/2 cup water to a simmer over medium heat. Add salmon portions. Cover and continue to simmer for 5 minutes, or until portions flake easily. Drain and place portions on paper towel-lined plate.
6. To assemble, place toasted muffins onto serving plates. Place a portion of salmon on each muffin and top with arugula, sliced avocado, tomato, and poached egg.

Makes 4 servings.

Source: Alive magazine

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Foil-baked Veal Scallops

Ingredients

4 thin veal scallops or cutlets
olive oil
salt and pepper to taste
8 tbsp grated fresh onion
1/2 lb fresh mushrooms, minced
Chablis

Sauce

3/4 cup half and half cream
2 egg yolks, slightly beaten
salt and ground white pepper to taste

Method

1. Cut 4 rectangles of aluminum foil about 8 inches longer than each scallop and brush the foil generously with olive oil. Season the scallops with salt and pepper, then place 1 scallop in the center of each rectangle.
2. Sprinkle each scallop with 2 tablespoons of grated onion and 1/4 of the mushrooms. Fold up the sides of the rectangle and pinch the corners together tightly. Place the foil containers on a baking sheet.
3. Pour enough Chablis over each scallop to moisten well.
4. Bake in a preheated 375°F oven for 20 minutes. Add more Chablis to each scallop and bake for 20 minutes longer or until the veal is tender.
5. Remove from the oven. Lift the scallops from the foil and place in a lightly buttered serving dish. Pour the pan juices into a small saucepan for use in the sauce.
6. Prepare the sauce. Combine the cream and egg yolks in the top of a double boiler, blending well, then stir in the pan juices. Place over simmering water and stir just until thick. Season with salt and pepper.
7. Pour the Sauce over the scallops and serve immediately.

Makes 4 servings.

Source: The Creative Cooking Course

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Florentine Frittata

Ingredients

1 tbsp butter
2 large garlic cloves, minced
10-oz bag baby spinach, about 10 cups
1/2 tsp each salt and ground black pepper
1/4 tsp ground nutmeg
8 eggs
2 cups grated Swiss or Gruyère cheese
3 green onions, thinly sliced

Method

1. Preheat oven to 350°F (180°C). Generously oil a 9-inch glass pie plate.
2. Melt butter in a large frying pan set over medium-high heat. Add garlic and spinach. Sprinkle with salt, pepper and nutmeg. Stir often until spinach is wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk eggs. Stir in cheese, onions and hot spinach. Pour into prepared pie pie plate, then stir to distribute ingredients evenly. Bake in centre of 350°F (180°C) oven until top is golden and puffy, 30 to 35 minutes.
4. Serve hot or at room temperature with your favourite salsa and a dollop of sour cream, if you like.

Makes 6 servings.

Source: Chatelaine

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