Egg Masala

Ingredients:

• 6 hard boiled eggs
• 5 tbsps vegetable oil
• 2 medium onion sliced
• 3 medium sized tomatoes cut into quarters
• 2 green chillies
• 2 tsps garlic paste
• 2 tsps ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• Salt to taste
• Chopped fresh coriander leaves to garnish

Preparation:

1. Fry the sliced onion in hot oil till golden. Remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try to avoid adding water while grinding, if possible.

2. Heat the oil that used to fry onion and add the paste you just made to it. Fry for 2-3 minutes.

3. Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix).

4. Now add 2 cups of warm water to this masala and bring to a boil on a medium flame.

5. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened a bit.

6. Turn off the fire and garnish with chopped coriander leaves. 

Mushroom and Cheese Timbale

Ingredients:

• 2 tablespoon unsalted butter, divided ¡n half
• 2 cups finely chopped carrots
• 2 large spring onions
• 1 1/2 cups finely chopped mushrooms
• 1 1/3 cups heavy cream or all-purpose cream
• 3 eggs
• 1 teaspoon salt
• 1/4 teaspoon paprika
• pinch of nutmeg
• 2 cups grated Manchego cheese (curado or semi-curado), or Cheddar

Method:

1. Preheat oven to 350°F (18000).
2. In a skillet, melt 1 tablespoon of the butter and sauté carrots and spring onions slowly over bw heat for 8 minutes or until carrots are tender.
3. Turn up heat and add remaining 1 tablespoon of butter.
4. Sauté mushrooms for 2 minutes. Remove from heat and set aside. In a mixing bowl, lightly beat together cream, eggs, salt, paprika, and nutmeg.
5. Stir in cheese and the sautéed vegetables. Grease 4 one-cup mini baking molds with butter or nonstick spray.
6. Fill each mold with the mixture and plaœ in pan of hot water (hot water bath or baine marie).
7. Bake for 30 to 35 minutes or until kiife inserted in center comes out clean.

Egg Foo Young

Ingredients:

• 225g (8 oz) fresh beansprouts
• 150g (5 oz) cooked chicken/ prawn/ pork
• 8 eggs, beaten
• 125g (4 oz) mushrooms, sliced
• 2 large spring onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil

For the sauce:

• 350ml (12 fl oz) chicken stock
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 2 tablespoons cornflour
• 2 tablespoons cold water

Method:

1. In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep frying pan over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to medium high. Pour in 120ml of egg mixture into pan. Form into a patty with a silicone spatula. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
4. To make the sauce: In a saucepan over medium heat, combine chicken stock, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to the boil. Mix corn flour and water; stir into stock mix. Cook and stir until thickened (about 10 seconds). Drizzle over patties.