Tag: thrifty cooking

• 

  PK’s Perfect Hard Boiled Eggs

  I love hard boiled eggs served warm with a pinch of salt and pepper or cold and sliced in a salad. I want to share a method for making the perfect hard boiled egg that I learnt as a child.

  Take a small saucepan and fill with enough room temperature water to cover the eggs. Gently place the eggs into the water, turn the hob on high heat (use a small burner) and bring to a vigorous boil.

  

  Once the water is boiling like crazy, leave the eggs in for a minute longer and then fish them out with a slotted spoon or the like.

  Let them cool on the counter top for a bit.

  Under gently running cold water, peel the eggs and then pat dry. The older the eggs the easier the shell will come off. Put the shells in your vegetable garden beds to ward of those pesky cabbage moths.

  Pat the eggs dry and eat them how you like.

  I normally steal a few at this point :).

  Look at this free range goodness:

  

  Enjoy,

  PK

  Related Links:

  • see more cooking with egg posts here
  • go to all meal ingredients here

  Please consider subscribing to get a weekly email summary of our posts.

  [mc4wp_form id=”15771″]

   

   

   

   

  Written by

  PK

  ·

  June 28, 2016

• 

  Kirsty’s Easy Omelette Muffins

  Thanks to my good friend and super-mum Kirsty DeRoach (https://www.instagram.com/babyderoach), I now know another great use for vegetables and leftovers that are past their best.

  I can add them to the worm farm and compost bins of course or I can give them a second chance in these amazingly good mini quiches.

  Not only are they quick to make (everyone will love that especially parents and lazy cooks) but you also get the satisfaction of reducing the amount of food thrown away unused each week.

  I haven’t listed any quantities for most of the ingredients as they will vary each time you make them. Experiment and have some fun. Kirsty is right though, mix up the combinations but don’t put too many different ingredients in any given muffin.

  STEPS:

  1. Whisk the eggs and chop the fillings
  2. Load your muffin trays
  3. Serving

  You will need:

  • Ingredients:
    • 12 eggs
    • any old vegetables at the back of your fridge
    • as much bacon or ham as you want
    • your favourite cheese
    • table salt to taste
    • ground black pepper to taste
  • Equipment
    • a chopping board
    • a long sharp knife
    • a whisk
    • several muffin tins
    • a bowl for whisking the eggs
    • a frypan if you are adding bacon.

  Whisk the eggs and chop the fillings

  

  Steps:

  1. Give the eggs a good whisk and set aside. Kirsty told me you can add some cream if it needs using up. Add salt and pepper to taste.
  2. Chop up your vegetables.
  3. Chop up your ham or cook and chop up your bacon.
  4. Grate the cheese.

  Load your muffin trays

  Steps:

  1. Pre-heat your oven to 180 degrees Celsius.
  2. Add some of the whisked eggs to the bottom of each hole of the muffin tins. You will have to experiment with how much.
  3. Add small quantities of your filling combinations to each hole and top each with the grated cheese so that each are about 3/4 full.
  4. Push most of the floating ingredients under the egg mixture.
  5. Cook about 10 minutes or until golden brown.

   

   

   

  Serving

  Once cool enough, pop them out of the muffin trays. They freeze really well but most of ours don’t get to the freezer :).

  

  Thanks Kirsty,

  PK

  Written by

  PK

  ·

  June 11, 2016

• 

  Welchy’s Easy Mushroom Soup

  There’s nothing better on a cold winter’s night than to sit down and tuck into something hot!

  Whether it be a curry, casserole or soup…I love nothing more than eating a dish that warms you right down to your bones!

  Mum has made soups all my life. As a kid, she may as well have put hearts and livers on a plate and put it in front of me. There was nothing worse than the idea of soup, let alone Mushroom soup. But as with most dishes, nostalgia tends to set in and I have a newfound appreciation of all things my mum cooked as a kid and how much I wish to be there again.

  This dish is about 10 minutes of prep (if you are slightly mad and enjoy cracking the stem of the mushroom off and then peeling each..and every…single…mushroom). And then 20-30 minutes simmering.

  Ingredients

  • 1 kg mushrooms, stems removed if you wish and peeled
  • 1 brown onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon butter
  • 6 cups vegetable stock
  • 1 cup thickened cream

  Method

  1. Melt butter in a Crock pot or large saucepan. Cook the onion until partly softened. Add garlic and cook until onion is browned and softened.
  2. Now add in the mushrooms and cook until they are lightly browned, stirring often so they don’t stick to the pan.
  3. Add the vegetable stock and season with salt and pepper.
  4. Bring to the boil and then allow to simmer for 20 minutes.
  5. Once the mushrooms are tender and cooked through, remove from the heat and allow to cool slightly.
  6. Use an electric mixer to puree the soup (I personally like it to be slightly chunky, but puree a bit longer if you like a smooth soup).
  7. When ready to serve, stir in the cream and top with freshly chopped basil. And as always…enjoy!

  

  Enjoy,

  Welchy

  Here are more soup posts and Welchy recipies:

  Written by

  lilwelchy

  ·

  May 19, 2016