Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus

Neven Maguire's Ham, Cheese and Egg Crêpes with Griddled Asparagus
Neven Maguire’s Ham, Cheese and Egg Crêpes with Griddled Asparagus
This is a perfect tea for lots of hungry children, but it would also be a good weekend late breakfast, depending on your mood. It’s the classic way that many crêpe stallholders cook crêpes to order late at night around the major tourist attractions in Paris. They are always very popular, often with long queues, and once you’ve tasted them it’s easy to understand why.

Ingredients

  • 24 asparagus spears
  • 8 eggs
  • 450 g swiss cheese, such as gruyère or emmental (thinly sliced)
  • 8 slices of cooked ham
  • 1 tblsp olive oil
  • Crêpes:
  • 100 g plain flour
  • 1 egg
  • 300 ml milk
  • sunflower oil (for frying)
  • sea salt
  • black pepper (freshly ground)

Method

  1. Sift the flour and a pinch of salt into a bowl and make a well in the centre. Add the egg and whisk well with a balloon whisk.
  2. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Leave to rest for 5 minutes.
  3. Meanwhile, trim the asparagus spears and blanch in a pan of boiling water for 1–2 minutes, until almost tender but still with a slight bite.
  4. Drain and refresh under cold running water to prevent them from cooking any further and set aside until needed.
  5. Heat a little oil in an 18cm (7in) heavy-based pancake or frying pan. Pour in just enough batter to thinly coat the base of the pan.
  6. Cook over a moderately high heat for about 1 minute, until golden brown. Turn or toss the crêpe and break in an egg, then gently whisk to spread it evenly all over the crêpe.
  7. Season to taste.

https://www.rte.ie/lifestyle/recipes

Smashed Avocado, Fried Egg & Beet Tzatziki

Screenshot_2020-01-25 Smashed Avocado with a vibrant beet tzatziki Glenisk - Great tasting organic dairy foods including Yo[...]

Ingredients

Beet Tzatziki:

2 small, fresh beetroots
1 lemon, juiced
500g Glenisk Organic Greek  Style Natural yogurt

Smashed Avocado:

2 ripe avocados
1 lemon, juiced
Salt & pepper
4 free range eggs
Sourdough bread to serve

Method

Beet Tzatiziki:

  1. Peel, top and tail the beetroot.
  2. Cover the beets in tinfoil, making tinfoil parcels.
  3. Roast at 190ºc for 45 minutes to 1 hour or until cooked through.
  4. Set aside and allow to cool.
  5. Once cool, blitz the beetroot with Glenisk yogurt and juice of one lemon in a food processor until smooth.

Avocado Smash:

  1. Mash up two avocados, add juice of one lemon, 2 pinches of maldon salt and mix together.
  2. Toast the sourdough bread and spread with smashed avocado.
  3. Top with egg fried to your liking and 2 tbsp of the beetroot tzatziki.
  4. Season with salt and pepper.
  5. Suggested Garnishes: Pickled cabbage, rocket, beet tzatziki, toasted seeds, a little chilli oil.

 

Nutritional Information (per serving)

  • Calories

    623kcal

  • Fat

    37.2g

  • Saturates

    13.7g

  • Carbs

    49.3g

  • Sugar

    11.2g

  • Protein

    19.1g

  • Salt

    1.70g

  • Fibre

    7.3g

Smashed Avocado, Fried Egg & Beet Tzatziki
  1. Ingredients

    8 Count

    Nutrition

    623 Calories

    Total Time

    60 Mins

    Serves

    4 Servings

    https://glenisk.com/recipes/smashed-avocado-fried-egg-beet-tzatziki

Odlums Banana & Sultana Tea Bread

CategoryBreads

Cook Time1 hour

 

What you need:

  • 225g/8oz Odlums Self Raising Flour
  • ½ teaspoon Goodall’s Mixed Spice
  • 125g/4oz Butter or Margarine
  • 50g/2oz Shamrock Mixed Peel
  • 50g/2oz Shamrock Sultanas
  • 50g/2oz Shamrock Chopped Walnuts (optional)
  • 450g/1lb Bananas
  • 1 tablespoon Rowse Honey (runny)
  • 2 Eggs, beaten

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin.
  2. Place the flour and spice into a mixing bowl, add the butter or margarine and rub in until mixture resembles breadcrumbs.
  3. Stir in the mixed peel, sultanas and walnuts, if desired.
  4. Mash the bananas with the honey, stir gently into the mixture with the beaten eggs. Mix well.
  5. Transfer to prepared tin and bake for about 1 hour until well risen and golden brown.
  6. Remove from oven and allow to cool in tin for 10 minutes. Turn onto wire tray to cool completely.
  7. When cold wrap in greaseproof paper and tin foil.

Banana & Sultana Tea Bread