5 ways with eggs

You’ve had them scrambled and you’ve had them fried, but what else can you do with an egg? Easter has got us thinking about the ‘egg-cellent’ things you could do with those little delights that come from our feathered, free range friends. We scoured the web and found these simple ideas.

1. Coddled eggs… (from Whole Living)
Grease some tea cups with butter and crack an egg in each of them, sprinkle your favourite herbs over the top (we love a bit of finely chopped fresh basil). Fill a large pan, with a lid, full of enough water so you don’t fully submerge the cups. Bring to nearly boiling and sit the tea cups in the water and pop the lid on, steaming them like a bain-marie. Cook for about 8 to 10 minutes to your own liking and enjoy straight from the cup with a toasted breakfast muffin.

 

 

2. Onion rings, sunny side up… (from Apron Strings)
This is a super tasty way to bring your fried eggs to life! Thickly slice a whole large onion and separate the rings. Oil a medium hot pan and drop the rings in, fry one side till lightly browned and flip over. Crack an egg inside each one and fry as you would normally. When cooked to your liking sprinkle some salt and pepper over them. Perfect with a full English brekkie.

 

 

3. Eggy in a basket… (from My Recipe Journey)
This one is simple, how does fried bread sound with an egg in the middle? Use a scone cutter to cut a hole out of the middle of a slice of bread. Cook as you would fried bread but crack an egg into the hole, frying the circle of bread tat came out of the hole alongside too. Use the circle for dipping in your yolk and enjoy.

 

4. Baked… (from All You)
Why not try cutting the tops off small crusty bread rolls, crack an egg inside and bake until the egg is cooked and the roll toasted. This is a surprisingly delicious complimentary dish to your bowl of tomato soup. You can bake an egg in just about anything, so get creative in the kitchen.

 

 

5. Brownie eggs… (from Craft Marmalade)
This one is a sneaky little dessert! It’s a little fiddly, but once you’ve blow out some egg shells, it’s not as hard as it sounds and you can search for some tips and how-to blogs on the web. Once the egg shells are all clean and dry, make your favourite chocolate brownie mix, oil the inside of your shells and fill 1/4 full with brownie mix. Bake as per your recipe, leave to cool and surprise everyone by asking them to crack open an egg to get a chocolate brownie.

Egg and ham pots

Eggs, eggs and more eggs! That’s what we love about Easter and our guest blogger Sam Pidoux feels just as passionate as we do. Her blog is all about gluten free cooking and these rather tasty egg & ham pots are suitable for everyone, because of their simple ingredients. Sometimes the simplest things are the best…Egg-&-ham-pots-Guest-BlogOne of my ultimate favourite foods and ingredients is eggs. I don’t think that I could live without eggs. They are such a versatile ingredient.

The great thing about eggs is that you can eat them on their own or you can incorporate them into savoury or sweet dishes.

Eggs are full of protein and very good for you.

My egg and ham pots don’t require a lot of ingredients and can be eaten hot or cold. You can make them a day in advance and pack them up for lunch or you could even take them on a picnic.

Serves 2

Ingredients:

4 medium to large slices of good quality ham
4 Lincolnshire Farm Eggs – whisked
1 tsp mixed herbs
Salt and pepper
Vegetable oil for greasing (or you could use Heart of Gold Rapeseed Oil)

Heart of Gold Rapeseed Oil
Heart of Gold Rapeseed Oil

Method:

1. Pre-heat an oven to 200°C/393°C or gas mark 6 and lightly oil 4 sections of a muffin tray.

2. Line the muffin trays with the ham. You need to sit them in there so that they make a case for the egg to go into. Try not to have gaps.

3. In a jug, whisk your eggs up and add the herbs and add a pinch of salt and pepper and mix in.

4. Pour in enough egg so that it comes 2/3 of the way up the ham. It does not matter if any leaks out.

5. Put the egg and ham cups into the middle of the oven and bake for about 8-10 minutes or until the egg mixture is set. Once cooked remove from the oven and leave to cool for a few minutes in the tray before removing.

These egg and ham cups work well with a nice green salad and can be eaten either straight away or left to cool and packed up for lunch the next day.

Happy gluten free cooking :)

By Sam Pidoux

Make your own Easter ‘cress heads’

The Easter holidays are all about eggs, and finding things to do with the kids. How about making these egg-tastic ‘cress heads’? They’re easy to do and once their ‘hair’ has matured, it can go into your egg sarnies. Fun and educational, it’s a perfect rainy day activity. Check out our ‘how to’ below!

Easter Cress Heads

Lincolnshire sausage casserole with Robin Hood ale

The dawning of spring is a wonderful chance to get out and enjoy the great outdoors after being cooped up all the winter. This tasty casserole is perfect for those days when the sun is out but there’s still a chill in the air, and ale from Springhead Brewery brings a real depth of flavour to the dish.

Lincolnshire sausage casserole with Robin Hood ale

IngredientsRobin hood ale

2-3 tbsp sunflower oil
12 Lincolnshire Quality Lincolnshire sausages
6 Lincolnshire Quality streaky bacon rashers, chopped
2 medium onions, thinly sliced
2 cloves of garlic, crushed
1 tsp ground chilli powder
400g can of chopped tomatoes
150ml stock (chicken)
1 tbsp Worcestershire sauce
1 tbsp light brown sugar
1 tsp mixed herbs
2 bay leaves
2 sprigs of thyme
1 to 2 bottles of Springhead’s Robin Hood bitter
400g can of mixed beans
Salt and black pepper

Method

  1. Heat the oil in a non-stick pan. Fry the sausages gently for 8 to 10 mins until browned. Remove from the pan. Place in a casserole dish and set aside.
  2. Fry the bacon in the same pan until crispy. Add to the casserole dish.
  3. Place the onions in the frying pan and cook over a gently heat until soft. Once they start to soften add the crushed garlic and cook for a further 2 to 3 mins. Add more oil if needed and keep stirring all the time.
  4. Add the chilli powder and allow to cook for a bit longer.
  5. Stir in the chopped tomatoes, chicken stock, Worcestershire sauce, brown sugar and herbs. Pour Robin Hood bitter in, adding more from a second bottle if needed. Bring to the boil then simmer for 10 mins.
  6. Tip into the sausage dish and place a lid loosely over. Gently simmer for 25 to 30 mins, stirring occasionally.
  7. Drain the mixed beans in a sieve under cold water. Add to the casserole, then continue to cook for a further 15 mins on a low heat, stirring now and then until the mixture starts to thicken.
  8. Season to taste with salt and black pepper and serve warm with rice or warm bread.

Fairtrade beetroot and chocolate brownies

What could be better than a fresh warm brownie made with Fairtrade ingredients? But it’s not all about the chocolate; you’ve got to get your veggies too. Our guest blogger Dominic brings you this choc-tastic brownie recipe that cleverly conceals a veggie secret. Take it away Dom…

beetroot_brownie-blog-top-image

As a foodie, for me Fairtrade is a mark of reliability for not just food grown with humanity but of exceptional quality… and there’s a great range of products available from your local Lincolnshire Co-op food store.

I whipped up these glorious brownies, adapted from a recipe from the River Cottage Every Day book, and they went down an absolute treat. Kids love the pink icing and the mums love that they can fool their kids into eating vegetables.

Ingredients

For the brownies
250g 70% Fairtrade dark chocolatebeetroot_brownie-blog-inset-pic
250g slightly salted butter – diced
230g Faitrade light brown soft sugar
3 large free-range eggs
160g plain flour
2 teaspoons baking powder
250g beetroot – cooked until soft

For the icing
The juices from the beetroot
Roughly 200g Fairtrade icing sugar
2 or 3 tablespoons Greek yoghurt

You can buy raw beetroot, peel it and boil it until soft or I discovered that most supermarkets sell packets of pre-cooked beetroot which works superbly well and saves a lot of mess… make sure you purchase the beetroot cooked in natural juices not pickled, that would not be nice.

Method

  1. Grease a shallow brownie tin roughly 20cm x 25cm and line with baking parchment.
  2. Break the chocolate up and place into an oven-proof bowl with the butter and pop the bowl into your cold oven and turn it on to pre-heat to 180°C / 356°F / gas mark 4. The chocolate will gently melt as you warm your oven but keep an eye on it, the bowl gets hot.
  3. After about 8 mins you can simply take it out of the oven and stir until melted and gloriously glossy.
  4. Place the eggs and sugar into a bowl, whisk together until blended and smooth then pour in the chocolate and beat together gently.
  5. Sift over the flour and baking powder and using the same balloon whisk and fold it in to the chocolate and egg mix a couple of times.
  6. In a separate bowl, grate the beetroot. Squeeze out most of the juices and retain the bowl with the juices in it.
  7. Place the grated beetroot into the brownie batter and fold it through gently until all the flour and beetroot has been evenly dispersed.
  8. Pour into your tin and bake on 180°C / 356°F / gas mark 4 for 25 – 30mins. You want a skewer to come out slightly clean but retain a little moisture – set aside to cool.
  9. To make the icing simply add the icing sugar and yoghurt to the beetroot juices and beat until you have the desired consistency… you may need to reduce the amount of juices you have before you add the sugar… then simply drizzle this with wild abandon over the brownies.

By Dominic Franks of Belleau Kitchen

Matching Fairtrade wine to your meal

Always feel lost when deciding which wine will complement your dish? With so many to choose from and so much to consider it’s no wonder! But finding the right match can make a huge difference so it’s worth getting to grips with the basics.

Here is our quick guide of what to pair with some of our most popular Fairtrade wines – your taste buds will thank you…

The Co-operative Fairtrade Sparkling Brut, South Africa

A good choice for a picnic or to impress at dinner. Provides the perfect accompaniment to seafood, chicken and pasta dishes.

The Co-operative Fairtrade Organic Gran Reserva Malbec, Argentina 

An especially good partner for a tender piece of Lincolnshire Quality steak, tomato-based pasta dishes or simply with some hard cheese like Lincolnshire Poacher.

The Co-operative Fairtrade Sparkling Rosé, South Africa

Serve this summer delight with fresh strawberries or a fruity dessert.

The Co-operative Fairtrade Reserva Sauvignon Blanc, Chile 

Pair this with delicate flavoured fish.

The Co-operative Fairtrade Reserva Cabernet Sauvignon, Argentina 

A perfect match for our award-winning Lincolnshire Quality sausages or steak.

The Co-operative Fairtrade Pinot Grigio, Argentina

A good partner for savoury dishes particularly creamy pasta or curry.

The Co-operative Fairtrade Shiraz, South Africa

Great with hearty meat dishes. Try a slow cooked stew using Lincolnshire Quality beef or roasted lamb shank.

Gluten free ‘American style’ pancakes

Our guest blogger Samantha Pidoux has always been a lover of pancakes and has some great ideas for topping yours this Pancake Day. As well as being delicious and a bit different because ‘American style’, they’re also gluten free!

rasp-blog

I love pancakes, who doesn’t? A year into my new life without wheat, I challenged myself to make the best gluten free pancakes I could. Using a gluten free plain flour, and oozing with confidence I made the batter and cooked my golden discs.

Once cooked my heart sank as I bit into what I thought was rubbery and horrible tasting. Even with loads of chocolate spread on one and a lot of sugar and banana on another I was only pretending to be happy with my gluten free version.

In the years after this first attempt I re-visited the recipe and over the years I have adapted this simple recipe for the perfect gluten free pancake. This is not the traditional pancake but an American version. It does take a little more effort, but I promise you it is worth it.

Gluten free American style pancakes with fresh raspberries, homemade chocolate sauce and vanilla ice cream:

This recipe makes 21 medium sized pancakes.

Ingredients for the batter:
225g gluten free plain flour
60g corn flour
2 teaspoon of gluten free baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
3 tablespoon of caster sugar
2 eggs
600ml of buttermilk
4 tablespoons of melted butter

Ingredients for the chocolate sauce:
50g plain gluten free chocolate
50g milk gluten free chocolate
3 tablespoons golden syrup
2 tablespoons caster sugar
2 teaspoons of cold water

Other ingredients:
200g fresh raspberries
Vanilla ice cream (maybe some Dennetts Ice Cream?)

1. In a bowl add all the dry ingredients – flours, baking powder, bicarbonate of soda, salt and sugar. Then add the eggs, melted butter and buttermilk and whisk all the ingredients together until you have a smooth batter. This will be quite a thick batter.

2. Heat a frying pan and add a little oil – use a flavourless oil such a vegetable or sunflower. Using a ladle, spoon in a little of the batter into the frying pan. Don’t use a whole ladle full as the batter will spread. It should be about a third full. Alternatively use a tablespoon as this will make the perfect size pancake.

3. As the pancakes cook, bubbles will start to appear. When most of the pancake is covered in bubbles you will know that your pancake is ready to turn.  Flip over and cook on the other side for approximately one minute. Put your pancakes in a warm oven to keep warm while you make the rest of the pancakes and the chocolate sauce.

4. To make the chocolate sauce – break up the chocolate into a small saucepan and add the golden syrup, sugar and water. On a low heat melt the chocolate and other ingredients. Keep an eye on it and stir as the chocolate begins to melt. If the sauce is too thick add an extra teaspoon of water and stir into it. Remove from the heat and pour into a jug.

5. Remove the pancakes from the oven and stack three of them onto a plate. Now pour over some of the chocolate sauce and sprinkle over the raspberries and top with some vanilla ice cream.

blue-blog

Alternative topping ideas:
Homemade blueberry sauce  – heat 200g of blueberries in a saucepan with two tablespoons of water over a low heat and wait for the blueberries to soften. Pour over a stack of pancakes and top with a scoop of vanilla ice cream.

Happy gluten free cooking :)

By Samantha Pidoux

We stock a variety of gluten free products at selected Lincolnshire Co-op food stores. Find out more here: http://bit.ly/LCoopGF

Chocolate raspberry cake

Want to cook up an indulgent pudding for a party? Or just fancy a treat? This chocolate and raspberry cake, featuring Fairtrade and local ingredients, really fits the bill.

Ingredients

Serves 8

50g/2 oz Fairtrade cocoa powder
3 Lincolnshire eggs
60ml milk
175g/6 oz self-raising flour, sifted
1 tsp baking powder
100g/4 oz softened butter
300g/10 oz Fairtrade golden caster sugar
¼ pint/140ml double cream
1 jar of Jenny’s Jam, raspberry flavour
Punnet of fresh raspberries
Icing sugar for dusting

Method

1. Preheat the oven to 190/375/Gas Mark 5. Grease and line two 20cm sandwich tins.
2. Using 90ml of boiling water, make a paste with the cocoa powder. Once the paste is mixed well, add the flour, eggs, milk, baking powder, butter and caster sugar and beat until well combined.
3. Pour the mixture into the two cake tins – make sure you’ve divided it as evenly as possible. Bake for 25 to 30 minutes or until risen and a cocktail stick comes out fairly cleanly. Cool on a rack.
4. While the cakes are cooling, make the filling. Lightly whip the double cream until thickened. You could also chop up a handful of fresh raspberries and mix them into the cream.
5. Once the cakes are cool, spread a layer of raspberry jam on the bottom of one of the cakes. Spread the cream mixture on the top of the other cake and sandwich together.
6. Decorate the cake with fresh raspberries and lightly dust with icing sugar.

Fairtrade banana ice cream

John Gregory-Smith's Homemade Banana Ice Cream

John Gregory-Smith’s Homemade Banana Ice Cream

What better way to celebrate Fairtrade Fortnight than with this delicious banana ice cream – it’s Fairtrade and dairy free. It only uses frozen bananas, which turn really smooth and creamy in the blender. A pinch of cinnamon and a drizzle of sweet agave syrup adds a load more flavour just before serving.

Ingredients:

4 Fairtrade bananas, peeled and roughly chopped
4 tbsp. agave syrup or a really good Fairtrade runny honey
2 tsp. Fairtrade cinnamon

Method:

  1. Put the bananas into a freezer bag and pop them into the freezer for 4-6 hours, or until frozen solid.
  2. Chuck the frozen banana pieces into a blender and blend until smooth. This will take a little time. They will start clumping together like dough, then they go beautifully smooth. Scoop out the banana ice cream and transfer it into a freezer-proof tub. Freeze until ready to eat.
  3. Make sure you give the ice-cream 10 minutes to soften before serving, then divide the ice-cream between 4 serving bowls. Top each one with agave syrup and a good pinch of cinnamon and serve the banana ice cream immediately.

Credit: John Gregory-Smith, chef and editor of www.eattravellive.com, is supporting this year’s Fairtrade Fortnight – www.stickwithfoncho.org.uk

From budget blooms to luxury love…

Valentine’s Day is a time to make your loved one feel special, so let them know how much they mean to you with the gift you can’t go wrong with – flowers! We think bold red roses are the order of the day to show your passion, but you don’t always have to break the bank to get them.

Red Roses

A single red rose is often regarded as the ultimate romantic gesture and a perfect token for your first Valentine. Placed in a glass vase, it will only set you back around £15.

If you want more impact, but still don’t want to put too much pressure on your purse, go for a middle-of-the-road bouquet. Three red roses in a glass vase, arranged among rich green foliage will give a luxurious look while only racking up £25.

Whether you’re getting back in the good books after doing something naughty or maybe popping the big question on ‘V’ Day, why not just splash out! Go for a hand-tied bunch of Naomi red roses, displayed in a glass vase. This beauty would set you back around £50, but it’s worth it if they say yes right?

Our very own Florists on Portland Street in Lincoln can make these romantic arrangements for collection or delivery, which is free on orders over £20.

Contact them today to make your Valentine’s Day… click here for info.