Saturday, October 27, 2012

Eggs on Croutons - Huevos con Picatostes

Our egg love-in continues!

Lovely melted cheese on gooey poached eggs - that sounds divine and so easy to make.  A nice twist on eggs on toast!

Eggs on Croutons

  • 6 fairly thick slices white bread
  • 4-6 slices of ham, cut into strips
  • 6 hard boiled eggs
  • 6 swiss cheese slices
  • Dried tarragon
  • Paprika

Cut the bread slices into rounds and lightly toast them.  Arrange in an ovenproof dish, cover with strips of ham and put a poached egg on each.

Season with salt and pepper to taste, put cheese slice on top of each egg.  Sprinkle very lightly with tarragon and paprika and bake in a hot oven for about 7 minutes.

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Saturday, October 20, 2012

Basque Omelet

Eggs!  I do love them so.  Over the next few weeks I'm going to pay homage to the little oval of deliciousness!

Basque Omelet


  • 2 tablespoons of oil
  • 30 grams of butter
  • 1 onion chopped
  • 1 small red capsicum seeded and chopped
  • 1 small green capsicum seeded and chopped
  • 500 grams of tomatoes, peeled, seeded and chopped (or 1 cup canned tomatoes, crushed)
  • 1 clove garlic, crushed
  • 2 fresh basil leaves
  • Pinch of sugar
  • 1/2 cup slivered ham or cooked bacon
  • 8 eggs, beaten
  • Toast for serving

Heat oil and butter in large, heavy frying pan until butter forms.  Saute onion and capsicum until golden; add tomatoes, garlic, seasoning and sugar.

Simmer gently, stirring frequently, until mixture is thickened and almost all liquid absorbed, about 5 minutes.  Stir in the ham.

Season eggs with salt and pepper to taste.  Pour evenly over vegetables and cook over moderately low heat, without stirring, until eggs are set and bottom is browned.  Place pan briefly under a hot griller to brown top.

Turn onto a heated platter and serve at once with the toast.

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel.

Cocinar, comer y ser feliz!

Saturday, October 13, 2012

Cheesy Vegetable Bread Loaf

There are days when I just have to throw out the sensible eating plan and just indulge in cheesy, crusty bread goodness....and this is one of those times!

Cheesy Vegetable Bread Loaf


  • 1 x 500-750g wholemeal round or oval loaf of bread
  • Melted butter
  • 2 small carrots, thinly sliced
  • 125g green beans or snow peas cut into short lengths
  • 1 cup cubed, peeled pumpkin
  • 1 small leek, cleaned and sliced
  • 1 stalk of celery, diagonally sliced
  • 2 small zucchini sliced


  • 2 tablespoons butter
  • 2-3 tablespoons plain flour
  • 2 1/4 cups milk
  • 1 cup shredded tasty cheese
  • 2 tablespoons grated parmesan cheese
  • 2 eggs, beaten
  • 1 teaspoon mild, coarse grain mustard
  • 2-3 spring onions or shallots thinly sliced
  • 1/4 cup pine nuts

Slice top off loaf to form a lid.  Scoop out the bread to make a shell.

Lightly brush the melted butter into the loaf cavity.  Place on a baking tray, bake at 150 degrees celsius for 10 minutes.  Cool and then increase the oven to 190 degrees.

In a large saucepan of boiling water, cook carrots and beans for 2 minutes.  Add the pumpkin, leek, celery, zucchini; continue cooking until vegetables are crisp and tender.  Drain thoroughly.

In medium saucepan, melt butter, stir in plain flour.  Gradually stir in the milk, stirring constantly until thickened and bubbly.  Simmer for a minute.

Remove from the heat, stir in half the tasty cheese, parmesan and eggs until smooth.  Season to taste with mustard, salt and pepper.  Fold in the spring onions.

Pour 1 cup of the sauce into a small saucepan, cover and keep warm.  Fold cooked vegetables into remaining sauce, then spoon into loaf cavity.  Sprinkle with remaining tasty cheese and pine nuts.

Bake at 190 degrees until bubbly and browned.

Pour the sauce from the saucepan over the top . Place the lid on ready for serving!

Don't forget to watch the live recipes on Cocina de Mama's YouTube Channel.

Cocinar, comer y ser feliz!

Sunday, October 7, 2012

Chocolate Filled Cream Puff Ring

When one little cream puff just doesn't cut it you need to call in the big guns.... yep... a Chocolate Filled Cream Puff Ring...

Chocolate Filled Cream Puff Ring


Cream Puff:
  • 1 cup water
  • 75g butter
  • 1 cup plain flour
  • Pinch salt
  • 4 eggs

Whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons sugar

Cream Puff Paste:
  • 1 cup water
  • ½ cup butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Chocolate filling:
  • 1 cup butter
  • 1 cup sugar
  • 4 squares of unsweetened chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 6 eggs

Chocolate Glaze:
  • 2 squares semi-sweet chocolate
  • 2 tablespoons butter

  • Sliced Almonds

Cream Puff:
Put water and butter in a pan, slowly bring to the boil (butter must be completely melted when boiling point is reached). 

Sift together flour and salt and add.  Beat well over a low heat with a wooden spoon until ingredients are well combined and mixture forms a ball and comes away from sides of pan.

Remove from heat and cool for about 5mins.  Beat in the eggs, one ata  time, beating each until completely mixed in before adding the next.  (The mixture should be thick, smooth and glossy.)

Butter a 9 inch circle on baking paper placed on a tray.  Drop cream puff paste to form a ring just inside the circumference of the circle (You can also pipe the mixture on if easier).

Bake in a preheated oven on high (190 celsius) for 40mins or until puffed and brown.  Cool on a rack.

Chocolate Filling:
Cream butter and sugar until light and fluffy.  Beat in chocolate and vanilla, then add eggs one at a time, beating two mins after each one is added.  Continue to beat until sugar is dissolved, then chill.

Chocolate Glaze:
Melt chocolate and butter and stir to combine.

Whipped Cream:
Beat cream and sugar until stiff.  If you prefer chocolate flavoured whipped cream add powdered unsweetened cocoa to taste whilst beating.

To Assemble:
A few hours before serving carefully slice the cream puff ring with a long sharp thin bladed knife and gently lift off top.  Fill with the chocolate filling and replace top.  Drizzle with chocolate glaze, then sprinkle with almonds.  Chill for several hours or until ready to serve.  Serve with small dollops of whipped cream for some extra goodness!

Don’t forget to watch all the live recipes on Cocina de Mama’sYouTube channel.

Cocinar, comer y ser feliz.

*pic in this post courtesy off Living the Life.
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