Gluten-Free Ham and Cheese Breakfast Quesadillas

 

 

 

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Gluten-Free Ham and Cheese Breakfast Quesadillas

Prep Time: 5 minutes

Cook Time: 24 minutes

Yield: 4 servings

Ingredients

• 4 brown rice tortillas, 8 to 9 inches in diameter, or any flour tortilla of your choice
• 2 large eggs, beaten with 1/8 tsp of salt
• 1 cup (4 oz/115g) shredded cheese
• 2 tomatoes, thinly sliced
• 8 slices of ham

Instructions

Heat a non-stick pan over medium heat. Place a tortilla in the pan. Sprinkle about 2 tablespoons of cheese on half of the tortilla. Place 4 to 5 slices of tomatoes on the cheese. Pour a quarter of the beaten eggs onto the tomatoes. Then place 2 slices of ham onto eggs followed by a sprinkling of another 2 tablespoons of shredded cheese.

Using a spatula, fold tortilla in half over the filling. Allow eggs to cook and tortilla to brown for about 3 to 4 minutes. Flip quesadilla over and continue to cook for another 2 to 3 minutes. Repeat with the other 3 tortillas.

Cut each quesadilla into triangles and serve immediately.

http://www.rotinrice.com/2012/03/gluten-free-ham-and-cheese-breakfast-quesadillas/

 

Bacon, egg and toast cups

 

Bacon, egg and toast cups
Recipe adapted from Martha Stewart
Preparation time: 15 minutes
Cooking time: 15-20 minutes (depending on how you like the doneness of your egg yolk)
Serves 6

Ingredients
3 tbsp butter, melted
7 1/2 slices white bread
6 slices bacon
3 tbsp Parmesan cheese
6 eggs
Salt and freshly ground pepper


1. Preheat oven to 190°C (375°F) - if you are using a convection oven, please turn off the fan setting or your eggs will be overcooked. Otherwise, you may need to reduce the temp by about 15C.

2. In a large frying pan, cook the bacon until almost crisp (85% cooked) over medium heat, flipping once. It will continue to cook in the oven. Remove from heat and leave aside.

3. Lightly butter a 6-standard muffin cup. Alternatively, you can use a 12 cup pan, leaving empty space in between.

4. With a rolling pin, flatten bread slices slightly. Cut off the crust off all the bread, then cut 6 pieces into halves. Cut the other bread into quarters (ie you need 6 quarters for the base).

5. Place 2 halves of bread into each muffin cup, overlapping slightly around the exterior to form a circle - make sure the bread comes up to edge of cup. Use the quarter piece for the base and to patch any gaps. Repeat for other 5 cups, then brush all bread cups with remaining butter.

6. Place a piece of bacon in each bread cup and then sprinkle with some Parmesan cheese (about 1/2 tsp per cup or more if you like). Crack an egg in a bowl and pour into the bread cup slowly, avoiding overspill of egg white. Season with salt and pepper.

7. Bake until egg whites just set, suggested cooking time in Martha Stewart's recipe is around 20-25 minutes however I find that this resulted in a cooked (solid) egg yolk. I prefer my egg yolk runny so I took mine out around 16 minutes, you may need to try this a couple of times til you get the exact timing for your preferred doneness.

8. Run a small knife around cups to loosen toasts. Serve immediately with some fresh cherry tomatoes, which go nicely with the bacon, egg and toast cups.

9. Alternatively, you can also make a "baked egg version" by beating your eggs with some salt, pepper and 1 tbsp milk and then pouring over the bacon and Parmesan. For this, bake for 18-20 minutes. Instead of bacon, you can also substitute with ham if you like.

http://goodyfoodies.blogspot.sg/2012/07/breakfast-recipe-bacon-egg-toast-cups.html

 

 

 

Easy (failproof) Cling Film Poached Eggs (MasterChef)

No more worrying about getting super fresh eggs, no need for vinegar in the water and no need to swirl the water. All you need is some cling film, oil and some water... and eggs, of course! I made it twice this week and it worked both times! Visually, it is not as nice as the whirlpool egg since the egg white does not fully enclose (but I think a lot of it depends on luck as well i.e. when you break the eggs onto the cling film and how the egg falls) and some of the yolk would be peeking out. However tastewise, this is really good esp for those sensitive to the vinegary taste of the whirlpool method. And you can cook 4 eggs at a go (or more as long as you don't overcrowd the saucepan) so everyone can have their breakfast at the same time ;)

1st Try - Perfect

2nd Try - Another perfect one!

 

Foolproof eggs- Satisfaction guaranteed ;)

The cling film (perfect) poached egg
Adapted from Not Quite Nigella (taken off MasterChef Australia Cookbook V1)

You need:
An egg
Water
Slotted spoon
Saucepan

Cling film

Olive oil for greasing (you can use any cooking oil, even truffle oil)

Ramekin (or small bowl)


1. Fill a small saucepan half-full with water and bring to the boil. Once boiling, lower to medium heat.

2. Meanwhile, tear some cling film (it should be at least double the width of the ramekin).

3. Pour 2 drops of olive oil onto the cling film and spread evenly, using your fingers or a brush. It is important to oil your cling wrap, or the egg will stick to it and makes it hard to remove once the egg is cooked.

4. Place the sheet of clingfilm in a ramekin oil side up and break the egg into the cling wrap. Gather up the edges of the cling wrap and twisting it, making sure that you have the egg enclosed well (or use a rubberband to secure it) and carefully place it in the simmering water.

5. For eggs at room temperature, cook for 2-3 minutes until the egg whites have set. Lift the egg out of the water using a slotted spoon and cut away the wrap. Using the slotted spoon, lift the egg off the cling film and place on a serving plate. Using this method, you can cook several eggs at one time as long it does not crowd the saucepan. Serve immediately (I like mine simply with salt, pepper and a drop of truffle oil)

Pierce it, and watch the egg yolk run... gorgeous!

 

http://goodyfoodies.blogspot.sg/search/label/Recipes?updated-max=2012-10-03T10:18:00%2B08:00&max-results=20&start=55&by-date=false

 

Healthy Sweet Potato and Raisin Loaf *

Purple Japanese sweet potato

On the day it was baked, this loaf has a nice crusty exterior and a moist centre. We did find that the loaf wasn't as nice the next day as it tends to dry out a little. The best way to enjoy it is with some butter and a cuppa coffee/tea.

 

Sweet Potato and Raisin Loaf
Preparation time: 15 minutes
Cooking time: 1 - 1 1/4 hour
Makes 1 loaf

Ingredients
250g plain flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp grated nutmeg

450g mashed cooked sweet potatoes
30g soft brown sugar
115g butter, melted and cooled
3 eggs, beaten
75g raisins

1. Preheat oven to 180°C. Grease a 9 x 5 inch (23 x 13 cm) loaf tin.

2. Sift the flour, baking powder, salt, cinnamon and nutmeg into a mixing bowl. Set aside.

3. With an electric mixer, beat the mashed sweet potatoes with the brown sugar, butter and eggs until well mixed.

4. Add the flour mixture and raisins to the wet mixture. Stir with a wooden spoon until the flour is just mixed in. It may look a little lumpy at this point, but don't worry.

5. Transfer the batter to the prepared tin. Bake for 1 - 1 1/4 hours, or until a skewer inserted in the centre comes out clean.

6. Cool in the pan on a wire rack for 15 minutes, then turn the bread on to the wire rack to cool completely. I served them warm, after about 20-25 minutes after it came out of the oven with some butter.

 

 

http://goodyfoodies.blogspot.sg/2012/10/recipe-healthy-sweet-potato-and-raisin.html

 

 

 

 

Braised E-Fu Noodles with Mushroom

 

Braised E-Fu Noodles with Mushroom
Recipe by Sam Leong
Serves 5
1 pack E-Fu noodle, poached
12 pcs straw mushrooms (canned or fresh), cut and poached
100g yellow chives, cut into 1 inch length
1 tsp dry sole fish powder (or minced garlic)

Seasoning:
1 tbsp cooking oil
400ml chicken consomme or water
4 tsp oyster sauce
1/2 tsp sugar
1/4 tsp sesame oil
1 tsp Chinese wine (Hua Tiew Chiew)
A dash of white pepper powder
Dark soy sauce (optional)

Spring onion, finely chopped (to garnish)


1. Heat the wok over high heat and add cooking oil. Add the dry sole fish powder and fry in the oil on medium heat until fragrant. Then, add in the straw mushrooms and stir fry for 1 minute.

2. Add in chicken consomme and the noodles and bring to the boil. Season with oyster sauce, sugar, sesame oil, Chinese wine, white pepper powder and dark soy sauce (depending on how dark you like your noodles). Braise for about 5 minutes until the sauce becomes thick. Add in the yellow chives and mix well. Drizzle some oil just before removing, to give the noodles a shiny coat.

3. Garnish with chopped spring onions and serve immediately.

 

 

http://goodyfoodies.blogspot.sg/2013/01/recipe-braised-e-fu-noodles-with.html

 

 

 

 

Cold Noodles With Peanut Butter/Sesame Paste *

Noodles With Peanut Butter/Sesame Paste
dried wheat noodles
peanut butter or sesame paste
chicken stock, heated
soy sauce
salt & white pepper
black vinegar (optional)
chili oil (optional)
sesame oil (optional)
chicken breast meat. cooked n shredded (optional)
cucumber, julienned or bean sprouts, blanched briefly in boiling water (optional)

1. For about 300g dried noodles, put about 6 T peanut butter/sesame paste into a bowl. Add 2-3 T chicken stock to the sesame paste/peanut butter, stir well to mix. Adding the stock by the spoonfuls gives you control over the consistency of the sauce and also makes it easier to mix evenly. Continue to add the stock by the spoonful, stir well to mix until smooth, repeating until you get a sauce that is the consistency of pouring cream. Add a little salt and white pepper.

2. Make sure noodles are cooked el dente. Drain well and put noodles into a bowl. If you are eating the noodles cold, cook the noodles before you make the sauce.

3. Drizzle some light soy sauce, sesame oil and black vinegar (very little) if using, over the cooked noodles, mixing well.

4. Pour the peanut butter/sesame paste sauce into the noodles, tossing well until all the noodles are coated. If there's not enough sauce, you have to make more.

5. Garnish with the shredded chicken and cuke or bean sprouts. Serve chili oil separately.

 

 

http://hungerhunger.blogspot.sg/2009/07/noodles-with-peanut-or-sesame-butter.html

 

 

 

Pork & Kim Chi Stir-Fry *

 

The amount of belly pork to kim chi is up to you. The pork must be quite fatty.


You can add some oil to the pan but I prefer not to.


This is overdone. Fry the pork until just done.


Add the kim chi and fry at medium low heat so that the kim chi flavor gets onto the pork.


Add the scallions and drizzle some sesame oil over.



Pork & Kim Chi Stir-Fry
1 cup thinly-sliced skinless pork belly
3/4 to 1 cup kim chi, cut same size as the pork
1/4 cup scallions, cut into short lengths
sesame oil

1. Arrange the pork single-layer on a non-stick pan and turn on the heat to medium high. Turn over when half done and fry both sides until lightly golden and just cooked. Do not overcook or the belly pork will be tough and dry.

2. Pour as much oil from the pan as possible, keeping the pork in the pan. Return the pan to the stove, add the kim chi and stir to mix the pork and kim chi over medium-low heat for about 2 minutes.

3. Add the scallions and drizzle some sesame oil over. Plate up and serve with hot plain rice.

 

 

http://hungerhunger.blogspot.sg/2011/11/pork-kim-chi-stir-fry.html