Egg white omelette
serves 1
3 egg whites
30ml chopped chives and parsley
olive oil
30ml grated Cheddar cheese
freshly ground black pepper
Parmesan cheese to garnish
Place egg whites and half the herbs in a mixing bowl and beat with electric beater until soft peaks form.
Pour mixture into a lightly oiled, medium- sized frying pan and cook, uncovered, over low heat until just browned underneath.
Place pan under a preheated grill and cook until just set.
Sprinkle cheese on top of half the omelette and return to grill until top is lightly browned. Season with salt and pepper and sprinkle with herbs.
Fold omelette over, enclosing filling, and turn on to serving plate.
Grate over Parmesan cheese and serve immediately.
Coconut crÈme brulee
serves 4-6
2 eggs
5 egg yolks
60ml castor sugar
410g can coconut milk
250ml cream
sifted icing sugar
Combine eggs, yolks and sugar in an ovenproof bowl. Heat milk and cream in a saucepan over medium heat until boiling point. Gradually whisk hot cream into egg mixture. Place bowl over simmering water and cook mixture, stirring, until it thickens slightly and coats the back of a wooden spoon. This should take about 10 minutes.
Pour mixture into individual ramekins, heatproof dishes or cups, place them in a large baking dish and pour warm water to come halfway up the ramekin sides.
Bake at 150°C for about 20 minutes or until they are just set. Remove from water and cool to room temperature before chilling in fridge for four hours or overnight.
Put custards in an ovenproof dish, and surround with ice to keep cold. Dust each custard with icing sugar and grill until the sugar caramelises.
Eggs benedict
serves 4
4 slices French bread or 2 English muffins, split
8 slices ham
4 poached eggs
1 quantity Hollandaise sauce
Hollandaise sauce
250g butter
4 egg yolks
15 – 20ml freshly squeezed lemon juice
salt and pepper
Sauce: Melt butter in a small saucepan. Place egg yolks and lemon juice in a blender and blend on high speed for 10 seconds.
With the machine running slowly, drizzle in the warm butter and continue beating until all the butter is used up.
The sauce should be thick and smooth.
Season with salt and white pepper.
If the sauce is too thick, thin down with a little more lemon juice.
Hollandaise is delicious poured over a poached egg, or served with grilled asparagus, broccoli and fish.
To assemble: Lightly toast muffin or bread, and spread with butter. Place on a plate and place ham over the toast.
Top with a poached egg. Spoon over the Hollandaise sauce and serve immediately.
Mini caramel alaskas
makes 4
4 slices of sponge cake
500-600ml vanilla ice-cream, slightly softened
60ml caramel
3 egg whites
120ml castor sugar
45ml nibbed almonds
Line four 125ml moulds with clingfilm. Cut rounds of cake to fit the base of moulds.
Set aside. Spoon ice-cream into moulds, leaving a hollow in the centre of each. Fill centre with caramel. Top with a round of cake. Place in freezer until firm.
Put the egg whites in a mixing bowl and beat until soft peaks form. Gradually beat in the sugar until the mixture forms a stiff meringue.
Remove moulds from freezer, gently unmould and place on a baking tray.
Working quickly, spread the meringue evenly over each mould, enclosing the ice-cream and cake section completely.
Sprinkle with almonds and bake at 180°C, for 3-5 minutes or until meringue is lightly browned. Serve immediately.
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