Scotch eggs are nothing else but boiled eggs wrapped in sausage, coated in bread crumbs. Whenever I’m making scotch eggs, I like to use quail eggs because the final product is small and appetizing, but you can also use chicken or duck eggs. They can be served either hot or cold. Served hot, they make a delicious and hearty main dish and served cold, they make some eye-catching and mouth-watering appetizers.
I love my scotch eggs soft boiled with a crispy crust and an oozing, velvety and buttery yolk, but this is of course a matter of preference. If you like your eggs soft boiled, it is extremely easy to get that oozing yolk in this recipe too. The secret is that the boiling time should not be longer than two minutes and a half. A two-minute boiling interval makes the quail egg very difficult to peel and a three-minute boil starts to solidify the yolk, so a two and a half minute interval seems to be golden. Continue reading Scotch Quail Eggs
I have an almost irritating gastronomical curiosity, a curiosity that often leads to surprising (if not weird) culinary combinations. I love complex, technical and challenging things, but often I find myself yearning for simplicity. Throughout time I’ve learnt that those simple things tend to fascinate, they tend to mesmerize. You simply get them and they simply get you.
One of those mesmerizing simple things are undoubtedly tomatoes à la Provençale, ripe tomatoes stuffed with flavorful bread crumbs. There are 2 tricky things about this recipe: the bread crumbs must be fresh, made from day old bread and the herbs should be fresh as well, not dried; dried bread crumbs and dried herbs aren’t quite a match made in heaven, at least not for this recipe. These being said, it’s impossible for me to describe how mouth-watering these stuffed tomatoes are. The contrast between the sweet and juicy tomato and the crispy bread crumbs is so delightful and you cannot limit yourself at just one serving! Continue reading Tomatoes à la Provençale
I grew up in a meat-lover environment and the thought of a meatless lunch was simply unbearable. I try really hard to break the chain and I try to include in my family’s diet as many fruit and veggies as possible. It’s been a while since I’ve discovered this delicious zucchini and feta patties and I tend to make them once or twice a month. They are so simple to make, you just mix some basic ingredients, you form 12 balls, you flatten them and you bake them in the oven at high temperature. This way, the patties have a crunchy crust and a soft, almost creamy center. This being said, this delicious recipe has quickly become my summer “must-make”, and I hope it will become yours, as well! Continue reading Baked Zucchini and Feta Cheese Patties
I might have the perfect recipe for Milanese Pork Chops! Why do I dare to call them “perfect”? Because these beauties have a flavorful crispy crust, so crispy that you would never believe that they are baked and not fried. The juicy and tender meat is coated with a golden crust made from whole-wheat bread crumbs, parmesan and thyme. So, in my humble opinion, this dish is the perfect lunch: easy to make, satisfying and very healthy. Continue reading Baked Milanese Pork Chops With Aïoli Sauce and Arugula Salad
Swedish meatballs (svenska köttbullar) is a delicious dish of Swedish origin (doh!), served traditionally with mashed potatoes and lingonberry jam. These exquisite meatballs are bathed in a delicate yet flavorful broth-based white sauce. Continue reading Swedish Meatballs with Homemade Dumplings, Zucchini and Cranberries
These hearty baked salmon croquettes are simply exquisite and easy to make. They have a flavorful and creamy center and a crispy crust. They are delicious served alone, maybe paired with a slice of homemade bread but I decided to serve them with horseradish sauce and mango salsa. Continue reading Salmon Croquettes with Horseradish Sauce and Mango Salsa