Archive for the ‘Eggs’ Category

Honey Ricotta Cheesecake

Posted: February 15, 2010 by lainey in Dessert, Eggs, Italian


  • 8 ounces purchased biscotti
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1 (12-ounce) container fresh whole milk ricotta, drained
  • 2 (8-ounce) packages cream cheese, room temperature
  • 3/4 cup sugar
  • 1/4 cup orange blossom or clover honey
  • 1 tablespoon orange zest
  • 4 large eggs


Preheat the oven to 350 degrees F.

Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).

Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.

Got this recipe from Giada De Laurentilis from the Food Network channel. I like some of her recipes because they are accessible and I love Italian cuisine. However, I made this cheesecake a week after I made Harumi’s light and lemony cheesecake (which I didn’t take pictures of because, things happen :p) . This recipe, with 4 eggs, is just too heavy for J and I. It’s not bad, but too rich and heavy and we can only take a little bit each time. And the recipe yielded a HUGE cake. The honey and orange zest is a nice touch though. I would make Harumi’s cheesecake again, but add honey and orange zest perhaps?

Always eat the cake with some sort of berries to cut the richness of the cake.


Julia Child’s Omelette

Posted: August 17, 2009 by lainey in Breakfast, Eggs


Jeff made this after watching Julia Child on PBS! I’m so impressed. It was really delicious and light and moist.
Sorry about the photo though, I took a bite of it before taking the picture.

Oh, he also improvised by adding buttermilk.

Smoked mackerel and pasta frittata

Posted: June 20, 2009 by nietize in Eggs, Italian
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25g pasta
225g smoked mackerel
6 medium eggs
3 tbsp milk
2 tsp wholegrain mustard
2 tbsp freshly chopped parsley
25g butter
6 spring onions, trimmed and diagonally sliced
50g frozen peas, thawed
75g cheddar cheese, grated

Preheat the grill to high just before cooking. Bring a pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions or until al dente. Drain thoroughly and reserve.

Remove the skin from the mackerel and break the fish into large flakes, discarding any bones and reserve.

Place the eggs, milk, mustard and parsley in a bowl and whisk together. Season with just a little salt and plenty of freshly ground black pepper and reserve.

Melt the butter in a large heavy-based frying pan. Cook the spring onions gently for 3-4 minutes, until soft. Pour in the egg mixture, then add the drained pasta, peas and half of the mackerel.

Gently stir the mixture in the pan for 1-2 minutes or until beginning to set. Stop stirring and cook for about 1 minutes until the underneath is golden-brown.

Scatter the remaining mackerel over the frittata followed by the grated cheese. Place under the pre-heated grill for about 1 1/2 minutes or until golden brown and set.


Cut into wedges and serve immediately.


This is actually a pretty good post gym meal, fish, carbos, protein and quite tasty as well. There’s no need to put much salt since the fish itself and cheese is already quite salty. If you can’t get smoked fish, bacon should be a decent substitute.

Orange Pudding Cake

Posted: March 11, 2009 by lainey in Dessert, Eggs


Orange Pudding Cake

(from Gourmet Magazine)

2 large navel oranges

1/3 cup sugar

1/4 cup all-purpose flour

1/4 tsp salt

3 large eggs, separated

1 cup whole milk

1/2 stick unsalted butter, melted and cooled

2Tbsp fresh lemon juice

– Preheat oven to 350 F with rack in the middle. Butter shallow baking dish

-Finely grate 2 tsp zest from 1 orange, then squeeze 1/2 cup juice from the oranges.

-Whisk together yolks, milk, butter, zest, orange juice, and lemon juice in a small bowl and add to flour mixture, whisking until just combined.

-beat egg whites in another large bowl with an electric mixer until soft peaks, stir about 1/4 of the whites into the batter to lighten, then fold in remaining whites genetly but thoroughly.

-pour into baking dish and bake in a hot water bath until puffed and golden for 40 – 45 min

– transfer to rack. serve warm or at room temperature

This cakes is supposed to have a souffle-like layer on top and citrusy pudding on the bottom.

Well…I made a huge booboo which was to forget to add the butter until the batter was ready to go into the oven, so I hastily added the melted butter, gave it a quick stir and sent it into the oven. It didn’t turn out THAT BADLY..I achieved the citrusy pudding at the bottom but the souffle-like layer on top was heavy and tasted like an omelette instead. But it’s not as bad as I would imagine it to be. I will try again and hopefully get it right next time.

Rice tortitas

Posted: March 8, 2009 by nietize in Eggs, Potatoes, Spanish
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1 cup of cooked long grain white rice
1 potato, grated
4 spring onions , thinly sliced
1 garlic clove, finely chopped
1 tbsp chopped fresh parsley
3 large eggs, beaten
1/2 tsp paprika


Stir fry rice, with potato, spring onions and garlic , over a high heat for 3 minutes until golden.


Tip the rice and vegetable mixture into a bowl and stir in the parsley and eggs, with the paprika and plenty of salt and pepper. Mix well


Heat oil in frying pan and drop in large spoonfuls of the rice mixture, leaving room for spreading. Cook the tortitas for 1-2 minutes on each side.


Serve hot.

This dish reminds me of the food I was having in Thailand during National Service; how fried rice is wrapped in an omelette. The taste of my rice tortitas isn’t as strong or as oily as the one in Thailand but I prefer mine for its more natural taste. Note that it’s called tortitas rather than tortillas.

Tomatoes, feta and bacon frittatas

Posted: March 8, 2009 by nietize in Eggs, Italian
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For 6 servings


6 slices of bacon, chopped coarsely
100g feta cheese, crumbled
1/4 cup finely grated parmesan cheese
1/3 cup coarsely chopped fresh basil
6 eggs
2/3 cup cream
9 mini roma tomatoes, halved lengthways

Preheat oven to 180 degrees. Grease six-hole Texas muffin pan; line bases with baking paper

Layer bacon, cheese and basil in pan holes, Whisk eggs and cream in a large bowl; pour into pan holes. Top each frittata with three tomato halves. Bake for about 25 minutes. Stand in pan for 5 minutes before turning out.

From Wikipedia, the free encyclopedia

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish and served open-faced.

This is quite an interesting contrast to the eggs I have been baking in my ramekins which if I am not wrong are french in technique. The cream and the eggs are separate and in layers whereas for the frittata, the cream is mixed well with the eggs. 
Oh and I noticed that for the frittata, the mixture does rise a bit when the baking is done.

Pan fried ham and vegetables with egg

Posted: March 8, 2009 by nietize in Eggs, Spanish
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1 onion, roughly chopped
175g cooked ham
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
2 tsp paprika
400g can chopped tomatoes
1 tbsp sun-dried tomato puree
4 large eggs
115g grated cheddar

Heat olive oil in deep frying pan. Add onion and garlic and cook for 4 minutes, stirring frequently

Meanwhile, cut the cooked ham into 5cm batons. 

Add the peppers to the pan and cook over a medium heat for 3-4 minutes. 

Stir in the paprika, tomatoes, tomato puree, ham and seasoning and cook gently for 15 minutes.

Reduce the heat to low. Make four wells in the tomato mixture, break an egg into each and season. Cook over a gentle heat until the white begins to set. Preheat the grill. Sprinkle the cheese over and grill for about 5 minutes until the eggs are set.

OK, I seem to be going on a culinary tour of eggs. The french baked eggs, the italian frittata and now this Spanish version where, the eggs are not beaten but are broken into the vegetable mixture directly and cooked whole. There’s still the Spanish tortilla for me to experiment with. I am bringing a Spanish cookbook back to London, so I will be using it for the last couple of weeks at least.

Potato tortilla

Posted: March 8, 2009 by nietize in Eggs, Spanish
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450g small waxy potatoes, peeled
1 onion
vegetable oil
4 large eggs
salt and ground black pepper
fresh flat leaf parsley or tomato wedges, to garnish

Using a sharp knife, cut the potatoes into thin slices and slice the onion into thin rings. Heat 2 tbsp of the oil in a frying pan. 

Add the potatoes and the onions to the pan and cook over a low heat for 20 minutes, or until the potato slices are just tender. Remove from the heat.

In a large bowl, beat together the eggs with a little salt and pepper. Stir in the cooked potatoes and onion.

Clean the frying pan with kitchen paper then heat the remaining oil and pour in the potato mixture. Cook very gently for 5-8 minutes until set underneath. During cooking, lift the edges of the tortilla with a spatula, and allow any uncooked egg to run underneath. Shake the pan from side to side, to prevent sticking.

Place a large heatproof plate upside down over the pan, invert the tortilla on to the plate and then slide it back into the pan. Cook for 2-3 minutes more, until the underside of the tortilla is golden brown. 

Serve, garnished with fresh flat leaf parsley or tomato wedges.

Not exactly one of my favourite ways to make eggs, but it could be that I messed up in the cooking of this recipe in that my potatoes were undercooked. I am always making this mistake when it comes to frying potatoes. I really need to learn from this…

Prawn and parsley frittata

Posted: February 8, 2009 by nietize in Eggs, Italian, Prawns
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From Jamie Oliver’s Jamie’s Italy

6 large eggs
a handful of fresh parsley leaves,finely chopped 
zest of 1 lemon
juice of 1/4 of a lemon
1 heaped tbsp freshly grated parmesan cheese
180g fresh peeled prawns
a good knob of butter 
oilive oil
1/2 a dried red chilli, crumbled


Preheat the oven to 220 degrees. In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the parmesan. Roughly chop half the prawns, leaving the rest whole, and add all of them to the bowl. In a small heavy non-stick ovenproof pan, heat the butter with a good splash of oil until it begins to foam, then add all the egg mixture. Slowly move a spoon around the eggs for about a minute on a medium heat then put the pan into the oven. Cook for 4-5 minutes till slightly golden. Sprinkle over the chilli and serve.

Creamy parmesan – baked eggs

Posted: February 8, 2009 by nietize in Eggs
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2 eggs
2 tbsp of cream
1 tbsp freshly grated parmesan cheese

Preheat oven to 160 degrees. 

Break the eggs into a large ramekin dish and spoon the cream over the top. Season with salt and ground black pepper and sprinkle the parmesan cheese on top.

Bake the eggs for about 10 minutes, or until they are just set, and serve immediately

I can just imagine this dish at a dinner party as a starter. One ramekin dish with a saucer for each person. The key to this dish is the cooking of the eggs. It depends on how you like your eggs done. I love it to be just set so that it’s soft and the yolk oozes out when your spoon sinks into it. I used my toaster oven to bake the eggs: 10 minutes without a grill and 5 more minutes with the grill and it worked pretty well. I added freshly chopped parsley and some paprika on top to give it an extra kick as well as a contrast to the richness of the cream.

Oh and those ramekins are new. I just bought them from Robert Dyas. It’s one of my favourite stores these days (it, HMV and GAME), I am always browsing the wares there every saturday.