BCUK Recipes

Ingredients

* 2 tsp crumbled blue cheese or smoked fish, or a few truffle shavings or leaves of tarragon
* 2 x eggs
* 2 tsp crème fraîche
* salt and pepper
* 2 pinches chipped chives

Directions

1. Heat the oven to 375FºF/190ºC. Into the bottom of each of two buttered ramekins put a spoonful of one of your favourite flavours like blue cheese etc. (see suggestions above). Gently crack an egg in on top. Top with a spoonful of crème fraîche. Season with salt and pepper. Sprinkle over the chives.

2. Set the ramekins in a baking dish and pour hot water in the dish to come half-way up the sides of the ramekins. Bake until cooked, but still jiggling, 5 to 7 minutes. Serve with buttered toast fingers for dipping.

Serves 2.

NOTE: I doubled this recipe as hubby and I enjoy 2 eggs each with some toast.

Coming in here is no good at all for my eating habits.

I want to cook and try everything that everyone has posted about!!!

Thanks everyone and keep those recipes coming....

Can anyone recommend a dip?

Ingredients:

* 1 x pot of yogurt (1/2 cup or 125 g)
* 2 x yogurt pots of sugar
* 2 x eggs
* Grated zest of 1 lemon
* 3 x yogurt pots of flour
* 1-1/2 teaspoons baking powder
* 3/4 yogurt pot of neutral-tasting oil or melted butter

Syrup

* 1 cup of orange or lemon juice
* Sugar to taste

Directions:

1. Heat the oven to 350ºF/180ºC. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat in. Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approx. 25 minutes.

Note: recipe makes 12 muffin-sized cakes (use the big muffin pans as the batter will overflow) or 1 loaf.

Syrup

1. Heat orange or lemon juice with sugar, to taste, and cook until the sugar has dissolved, 3 to 5 minutes. Prick the tops of the cakes with a fork, and spoon the syrup over so it sinks into the cakes.

I tried this recipe on Sunday and hubby loved it!

A non alcholic cocktail. Mix the following into a large jug and stir thoroughly:

If you want it alcoholic then add some white rum (quantity to your own desire!).

Ingredients

3 large baking potatoes, scrubbed
1 large egg (if mixture is too dry, use another egg)
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg
1/4 cup freshly grated Parmigiano-Reggiano
2 cups unbleached all-purpose flour, or as needed

Instructions

1. Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.

2. In a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough.

3. On a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.

4. To cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.

I served this gnocchi with a homemade red sauce. Was simply divine. Enjoy!