Tag: Foodaware

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Poached Eggs on Tomato and Mushroom Toasts

poached-eggs-on-tomato-and-mushroom-toasts

Ingredients

  • Olive oil
  • 2 large flat mushrooms, thinly sliced
  • Pinch of salt & black pepper
  • 1 tablesp. white wine vinegar
  • 4 eggs
  • 4 thick slices of good bread, toasted on one side
  • 4-6 cherry tomatoes, thinly sliced
  • 4 slices cheese

To Cook

Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.

Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.

Nutritional Analysis per Serving

Protein: 16g 

Carbohydrates: 25g 

Fat: 16g  

Iron: 2.2mg 

Energy: 292 kcal 

http://www.bordbia.ie/consumer/recipes/eggs/pages/poachedeggs.aspx

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Flahavan’s delicious Carrot and Oatmeal cake

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  • Makes 1 x  8″ Cake
    Carrot & Oatmeal Cake Mix
    Ingredients:
    • 300ml vegetable oil
    • 250g plain flour
    • 1 &1/2 t spoons bicarbonate soda
    • 380g sugar
    • 4 medium eggs
    • Pinch of salt
    • 1 t-spoon ground cinna36
    • 360g grated carrot
    • 90g chopped pecans/ walnuts
    For Creamed Cheese/White Chocolate Frosting
    Ingredients:
    • 100g butter
    • 70g icing sugar
    • 150g creamed cheese
    • White chocolate to taste- optional

    Method:

    1. Line an 8” cheesecake tin with greaseproof paper and pre-heat oven to 160*c,
    2. For the cake mix, place all the ingredients into a food processor and blitz well,
    3. Pour into the 8” cheesecake tin and bake for 45 minutes at 160*c until cooked. Insert a clean metal skewer or knife to check, if it comes out clean, it’s ready. It might “soufflé” near the top, and even a little over, but its fine, when it cools, it trims up quite easily.
    4. For the icing, cream the butter and sugar in an electric mixer or by hand.
    5. Incorporate the creamed cheese and mix well.
    6. Slowly add the melted white chocolate to taste, if using.
    7. When the cake is cool, carefully remove from the tin. Cover evenly with creamed cheese/white chocolate frosting.
    8. Refrigerate until the frosting is slightly set.
    Caramelised Oatmeal
    Ingredients:
    • 75g sugar
    • Water to dissolve
    • 35g Flahavan’s Jumbo oatmeal
    Method:
    1. Place the sugar in a small stainless steel saucepan
    2. Add just enough water to dissolve
    3. Cook on a gentle-medium heat until it starts to turn syrupy – it should still be clear
    4. Add the oatmeal to the pan and stir until the syrup is dissolved
    5. Transfer to a tray lined with greaseproof and spread evenly
    6. Place a clean stainless steel pan on a high heat
    7. Add the oatmeal and stir continuously. The sugars will begin to caramelize very quickly. When they are golden brown transfer to the tray lined with greaseproof immediately and separate as much as possible.
    8. Allow to cool – they should be nice and crisp.
    9. Sprinkle over top of frosted cake.