How to Make Shakshuka

Shakshuka is a North African tomato dish with poached eggs.

Ingredients

2 med onions chopped

8 Roma Tomaotes, chopped

4 stalks celery, chopped (optional)

1 lg. can diced tomatoes

2 TBSP olive oil

1 tsp sugar

Spices

salt

6 cloves garlic

fresh nutmeg

1 tsp. each of turmeric, cumin, chilli powder, hot paprika, garam masla

1/2 tsp. each of black pepper, cayenne pepper, chilli flakes

6 large eggs

fresh cilantro or parsley for a garnish

Directions

Sautee onions for a few minutes on low heat. Add garlic and continue to sautee for another minute. Add celery and sautee for about four minutes more.  Add the spice blend and heat through for about two minutes.  Add tomatoes and cook on med-low heat until most of the liquid has evaporated. Add sugar and stir well.

Make a well for an egg. Crack egg and put into the well. Do this for all of the eggs. Cover and cook until eggs reach desired doneness.

Garnish and serve with crusty bread or toast.

How to make a Tuna Hand Pie

This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.

Ingredients

2 cans tuna, drained

1 pkg. thawed, but still chilled puff pastry

1 cup cream

1 can corn

11/2 cups frozen peas

1 large onion, caramelized

1-2 large cloves of garlic chopped

1 tsp horseradish

1 TBSP mustard

Fresh Dill 

1 Cup of shredded cheese (cheddar & feta or your preference)

2 TBSP flour

2 TBSP butter

salt and pepper

1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry

Directions

In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.

Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.

Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.

How to Make Easy Quiche

Quiche is so easy to make. It's a nice lunch dish or great for a light supper. Quiche travels well which makes it great for picnics too! This recipe is super easy because it uses a pre-made frozen pie crust. Perfect for summer. I hope you will give quiche a try today. The variations are endless.

Ingredients (Makes 2 Quiche)
1 pkg frozen pie shells (two shells)
1 bunch fresh broccoli, chopped and blanched (you could use frozen too)
1 pre-cooked ham steak
1 cup caramelized onion
2 TBSP melted butter
2 cloves garlic, chopped and sauteed
salt & pepper to taste
1 tsp. thyme
1/2 tsp. cayenne pepper
fresh nutmeg or 1/2 tsp of ground
1 cup milk or cream or a combination
3 large eggs at room temp. (you can make this using 2 eggs. Rule of thumb is 2 eggs for every 1 Cup of milk)
1 1/2 cups Swiss cheese (gruyere)

Directions
Heat oven to 350 degrees F. Bake docked shell for 10-15 minutes.
Mix the broccoli, ham, and spices together, set aside.
Lightly beat eggs and add milk and then add the cheese and set aside.
Mix all other ingredients in a separate bowl.
Divide the broccoli/ham mixture between the two pre-baked pie shell(s) and then pour the egg mixture over, dividing it in half between the two pie shells.
Bake the quiche in a preheated oven at 350 F for 40-50 minutes

This will make about 6-8 servings.

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Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
Ingredients
4 large eggs at room temperature

1 Cup whole or 2% milk at room temperature

1 Cup water at room temperature

1/2 tsp. salt

2 Cups flour

1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.

Crepes filled with fresh berries.

Instructions
To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

• Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
• Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
• The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
• Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
• Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
•  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.

Crepes freeze very well. They are handy to have around for unexpected guests! 

Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs
• 1 bunch of fresh spinach
• 1/2 cup grated Swiss Cheese
• 1/4 grated Parmesan Cheese
• salt & pepper
• fresh nutmeg
• 2 TBSP butter

Sauce Ingredients

• 1/2 cup milk or cream
• 1 TBSP Flour & 1 TBSP Butter

Instructions

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.

When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.

Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.