Tag Archives: rocket

Guest post: Super easy breakfast tarts

img_2053

Living with two girls who turn out to be fantastic cooks has its apparent advantages. I can no longer count on two hands how many times I’ve wandered into the girls’ apartment to smell something amazing being baked/cooked/fried/prepared, roughly ten seconds before platters of food get shoved in my face accompanied with inquisitive stares that scream “what do you think? (and don’t you dare say anything bad about it!)”. Despite this pressure, these girls know how to cook and I can’t remember ever having anything bad to say about any of their creations. There’s definitely nothing more amazing than coming home after an epic night bartending and seeing an aluminium (sorry Allie, ‘aluminum’) foil-wrapped plate full of goodies waiting to be heated up and consumed at record pace. So I can’t really have anything to complain about right?

Unfortunately, skilled as Allie and Kahina are, there is one hugely embarrassing downside. Any time I attempt to create something of my own, it’s inevitably followed by ‘so-you’re-really-going-to-try-putting-those-ingredients-together’ stares, and two pairs of waiting eyes watching to see what my next culinary disaster will yield.

Take for example the last time Kahina made crepes. She is a genuine whizz when it comes to these things, I’m pretty sure making crepes is as inherent to French DNA as making pastries or appreciating fine wine. Anyway, Kahina was making us all breakfast and I, attempting to get in the spirit of things said “why don’t I try making my own?”. Cue raised eyebrows. Five minutes later what can only be described as a crepe batter explosion is all over the pan and surrounding benches and Kahina and Allie in stitches as I try to repair the damage to my breakfast. Crepes 1, Ciaran 0.

So my latest experiment was also something of a disaster. Both the girls were out and I figured I’d try to quickly cook up something before running off to Uni. We had a fair amount of puff pastry and some eggs left in the fridge from a previous cooking adventure, and having seen something about baked eggs in puff pastry on Masterchef, I thought I’d give it a go. What could possibly go wrong? Allie came home as I was finishing removing them from the oven and immediately I got the “omg-what-were-you-thinking-it’s-just-eggs-and-pastry” looks. Needless to say it was extremely embarrassing and yielded weeks of “Ciaran and his egg tarts” jokes. But this time I was intent on proving I could do something with the idea, and came up with these awesome breakfast tarts. I’ve seen variations of them at cafés all over the place and they’re just so easy that anybody can whip them up in a matter of minutes to impress even the most intense and critical foodie. Enjoy!

Ciaran

img_2055

Ingredients – Makes 4 medium sized Breakfast Tarts

2 Sheets Puff Pastry

6 Eggs

2 Rashers Middle Bacon

1 Tomato (Alternately you can use Cherry Tomatoes)

100gms Button Mushrooms

Rocket to Garnish

Salt

Pepper

Butter

Sauce of your choice

Method:

Try to use a muffin tin or something similar. Fortunately I managed to use the girls pie tins which turned out to be perfectly sized for these tarts. Take the puff pastry out of the freezer and leave to defrost. Fry the bacon until crispy and then leave it on the side. Slice the mushrooms thinly, cook in a pot until soft and then set aside in the pot. Grease the muffin/pie tin with butter and then arrange the puff pastry so that you make a small bowl in the tin to hold the eggs. Add one full egg and then more egg white if required to fill the pastry bowl you’ve made. This can vary depending on the size of the bowl but be mindful the pastry and the egg will rise so try not to overdo it. The bacon can be cut up a number of ways, I tried to break it into pieces so it was all through the tart but I’ve seen it done as a long single piece so its really up to you! Toss a few of the mushrooms into each of the tarts. Dice the tomato and throw a few pieces in as well. Pre-heat the oven to 180 degrees. Bake the tarts at 180 degrees for about 15-20mins and take care not to overcook them as they’ll dry through the centre. The yolk should be just turning that lighter yellow when you take them out to rest for 5 minutes. Overturn the tins and gently remove the tarts. They may take some encouragement so I found it easier to run a knife around the edge first to make sure you get them out cleanly. Serve each tart with a little Rocket on top to give them a little extra colour and flavour. Add salt, pepper and sauce to taste.

 

Advertisements

Leave a comment

Filed under Breakfast, Recipes

Chorizo, haloumi and zucchini skewers

img_2491

I’m still not really sure how I got away with making this for dinner last night. Basically it is just a combination of all my favourite foods (that I’m still eating at the moment, due to New Year’s resolutions and all that nonsense…) put onto a stick. But Ciaran still went along with it and enjoyed it.

You know why? Because putting food on a stick always makes it awesomer. The only thing I can currently think of that wouldn’t work is cottage cheese. Not sure why that particular ingredient popped into my head, but it was the first thing that I couldn’t imagine eating on a stick.

Take, for example, the gallery I did for my internship at Yahoo!7 Lifestyle ‘Stuck on Stick Foods‘. Within the digital pages of this masterpiece you shall find foodie treasures such as…..(drumroll)

French toast on a stick

Cinnamon buns on a stick

Chocolate moustaches on a stick

Brie and jam tarts on sticks

Mini grilled cheese on a stick

Even pancakes and sausage on a stick

When you think about it, doesn’t corn get better on a stick, doesn’t cotton candy get less sticky and all over your face on a stick (well for most people) and don’t you just sometimes wish you could have your very own giant meatball on a stick? (Yeah, that’s in the gallery as well).

Some of my least favourites would have to be the fried milk on a stick…or possibly even the cake pops but that’s just because I haven’t mastered making those yet. They now sit among my foodie foes, along with omelettes and custard.

The moral of the stick story however, is that you should take your favourite vegetables and cheeses and meats and combine them in a lovely stick party on your plate. I served this with a side of arugula dressed in just a touch of olive oil, a squeeze of lemon juice, a sprinkle of salt and pepper and a bit of shaved parmesan but that last ingredient was purely for flair.

img_2477

Chorizo, haloumi and zucchini skewers
Serves 2
2 chorizo sausages, sliced
1 lemon, for juice and rind
180g haloumi cheese, cubed
1 medium size zucchini, sliced
1 garlic clove, finely chopped
1 tablespoon olive oil
To serve: 2 cups arugula, squeeze of lemon juice, dash of salt and pepper and sprinkle of parmesan

This recipe can be done either on the barbecue or in a pan over medium heat. Cook the chorizo for 1 minute on each side, remove and set aside. Cook the zucchini for 2 minutes on each side, remove and set aside. Thread the chorizo, haloumi and zucchini onto 6 medium or 4 large skewers. Put them into the pan and drizzle with a bit of olive oil, the garlic and then hold the lemon over the pan and grate a bit of lemon zest over the top of the skewers.

Cook skewers, turning occasionally for 4 to 5 minutes or until the chorizo and haloumi are brown and heated through. Serve with arugula salad.

And if you have leftovers, like I did, simply add some sauteed mushrooms and orzo for a second weeknight meal.

img_2497

Leave a comment

Filed under Lunch, Pasta and rice, Salad