Creamy smoked haddock spinach baked eggs
Prep time: 25 minutes
Cooking time: 20 minutes
- 150g skinless smoked haddock
- 200 ml double cream
- 2 teaspoons Dijon mustard
- 4 eggs
- Handful of baby spinach
- Salt & pepper
- Pre-heat the oven to 170C
- Place the chopped smoked haddock into the bottom of each ramekin
- Top with spinach and crack an egg on top of this.
- In a bowl, whisk the cream, Dijon and seasoning.
- Pour this over the egg.
- Place the four ramekins in a deep roasting tray and half fill with water.
- Carefully place this in the centre of the oven and bake for 20-25 minutes depending on how well you like your egg yolk cooked.
- Again carefully remove the ramekins from the water bath, sprinkle with chopped chives and serve with a side of salad and toasted buttered bread soldiers!
Individual rosewater pavlovas with Summer berries
Prep time: 25 minutes
Baking time: 1 hour
- 4 egg whites
- 215g caster sugar
- 1 tbsp rosewater
- 250ml cream (whipped)
- 200g Summer berries
- When making meringue, a few rules to follow. Ensure your eggs whites are fresh and at room temperature. Always use a clean dry bowl and whisk.
- Preheat your oven to 120C/100C Fan/ Gas 1/250F
- Take the bowl from your mixer and using the whisk attachment, whisk the egg whites on full speed until stiff peak is reached.
- Gradually add the caster sugar until thick and glossy.
- Finally add the rose water and mix.
- Line two baking sheets with parchment paper and spoon four pavlovas onto each tray.
- You don't need to have the perfect shape, remember you want them to look homemade.
- Make a small indent in the centre of each pavlova, this will hold the filling after its baked.
- Bake in the centre of your oven for 1 hour. If you prefer a chewy pavlova you can take them out at this stage or if you like a crumbly meringue, turn the oven off and allow to cool completely inside.
- To assemble, spoon some semi whipped cream into the centre and top with Summer berries.
Individual asparagus, prosciutto, tomato tarts with poached eggs
Prep time: 35 minutes
Cooking time: 40 minutes
- 225g plain flour
- 100g cold butter, diced
- Pinch salt
- Cold water
- 3 medium eggs
- 190ml milk
- 50g sour cream
- 2 tbsp chopped parsley
- 16 asparagus stalks
- salt & pepper
- 8 cherry tomatoes
- 5 slices of prosciutto
- 4 poached eggs
- Add the flour, butter & salt to a food processor and blitz until you reach a breadcrumb consistency.
- At this point add 4-6 tbsp of cold water and mix until a dough is formed.
- Remove, wrap and rest in the fridge for 30minutes.
- Grease and dust 4 individual loose bottom tart tins. These tins are 10cm in diameter and 2cm deep.
- On a floured work surface, roll out the pastry and cut out 4 x 14cm discs. You may need to reroll the trimmings to get the 4th disc of pastry.
- Line the tart tins and pop back into the fridge to rest for 10 minutes.
- Preheat your oven to 180C / 160C fan / 350F / Gas 4.
- Line the tart shells with parchment paper and baking beans and blind bake for 12 minutes, remove the beans and return to the oven for a further 8-10 minutes until lightly golden brown all over.
- Remove and allow to cool.
- To make the filling, firstly to crisp up the prosciutto, put 5 slices onto a baking tray and pop into the hot oven for 5/6 minutes until crispy, remove and allow to cool. Once cold chop roughly.
- Whisk the eggs, milk, sour cream & seasoning until combined.
- Cut the asparagus tips to size to fit into the tart shells, and chop the remaining stalks into slices.
- To assemble, into the pre-baked shell, add the asparagus slices & spears, cherry tomato halves, chopped prosciutto, chopped parsley and pour over the egg sour cream mixture.
- This goes back into the preheated oven and bakes for another 25-30minutes or until set.
- Once baked, allow to cool for 5 minutes before removing from the tins. While the tarts are resting you can poach your eggs to serve on top.
- This is a beautiful lunch or dinner dish paired with a garden salad.
Makes: 20-22 biscuits
Prep time: 30 minutes
Baking time: 15 minutes
- 125g butter
- 125g caster sugar
- 1 medium egg
- 1/2 tsp vanilla extract
- 250g plain flour
- 2 medium egg whites
- 110g caster sugar
- Dash vanilla extract
- 1/4 tsp cream of tartar
- 50g desiccated coconut
- 1 drop red food colouring
- 150g strawberry jam
- Preheat your oven to 180C/160C fan.
- For the biscuit base, in a mixing bowl cream the room temperature butter, sugar and vanilla together until creamy and pale.
- Add the egg and mix.
- Finally add the flour & combine.
- Wrap the dough and chill for one hour.
- Once rested, on a floured surface roll the dough into a rectangle measuring 15"x 12".
- Cut out rectangle biscuits measuring 1.2" x 3.5", you should get 20-22 biscuits.
- Place them on two lined baking sheets and pop into the oven
- Place a sweet into the centre of each cookie and place in a preheated oven and bake for 12 minutes or until golden brown.
- When cooked, remove to cool slightly on the tray and then remove and pop onto a wire rack to cool completely.
- For the coconut meringue, Place the egg whites, sugar and cream of tartar into a clean dry bowl.
- Bring a small pot of water to the boil and once it boils, turn it down to a gentle simmer.
- Pace the bowl over the simmering water ensuring the water is not touching the bowl and using a hand mixer, whisk for 4-5 minutes until thick and glossy.
- Add in the vanilla and the red food colouring and mix.
- Pop the baby pink meringue into a piping bag fitted with a round nozzle and pipe two lines of meringue on top of the cooled biscuit.
- Sprinkle the top of the meringue with the coconut and finish with a piping of strawberry jam down the centre.
- Tuck in & enjoy!