Egg Mayonnaise

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

While hunting for something to make with some spare eggs as well as for something to make for food during night shifts at work I came across this homemade egg mayonnaise recipe and thought I would give it a try.

Let's get cooking!

Ingredients:

2 soft boiled eggs

1 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp chopped chives

1/2 tsp black pepper

1/8 tsp cooking salt

2 slices white bread

butter

If you haven't already start off by boiling your eggs for 8 minutes in boiling water.

Cool the eggs in a bowl of cold water for 10 minutes. Then peel.

Place the eggs in a bowl and crush with a fork. Once mostly broken up, use a potato masher to mash them up really well. The smaller the egg whites, the creamier the filling.

Add the mayonnaise, mustard, chives, black pepper and salt. Gently stir to combine everything together. Taste and add more salt if needed.

Butter your bread and share the mixture if needed. I made enough for 2 sandwiches. Now you're ready to enjoy.

I've made this a few times since and really enjoyed it each time. I think mine came out runnier because I didn't use as many eggs as the original recipe, Because I'm the only that likes it, I only made enough for myself to get me through a couple of days.

It was really easy and simple to make and doesn't take up much time either.

If you'd like to make this quick and easy homemade egg mayonnaise, then you can head over to recipetineats Egg Sandwich recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Flapjack

 Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I decided to give making some flapjack another go as I wasn't 100% happy when I made some Lemon & White Chocolate Flapjack a few years back and I wanted some baked goods as a snack. I came across this recipe that seemed fool proof so I decided to give it another go.

Let's get baking!

Ingredients:

225g butter

150g golden syrup

105g soft light brown sugar

450g oats

1 tsp salt

100g milk chocolate

Start off by pre-heating the oven to 190C/170C Fan/Gas Mark 5

Line a 20x20 cm baking tray with baking parchment.

In a large pan, melt the butter, sugar and golden syrup over a medium heat.

Once the sugar has dissolved, remove from the heat and stir in the oats and salt.

Give the mixture a really good stir so that all the oats are coated.

Pour the mixture into your lined baking tray and pat down with the back of a spoon.

Bake in the oven for 20 minutes, the edges should be starting to brown, but the middle should be soft and wobbly.

When the flapjack is cold, remove it from the tin and slice your flapjack into 16 squares with a sharp knife.

Melt the milk chocolate and drizzle over the flapjack squares and allow to set.

Once set you can tuck in and enjoy.

I was so much happier this time round with these flapjacks. The recipe was really easy and simple to follow and is definitely fool proof. This recipe is perfect for any novice baker.

The flapjack was really soft and chewy, which for me is my perfect flapjack. The flavours were really nice and I'll happily make this again. It's the perfect little baked treat, and even more perfect enjoyed alongside and nice cup of tea.

If you would like to follow the original recipe, then head over to the Taming Twins Easy Flapjacks recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Hunters Chicken

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

It's time for another Pinch of Nom recipe and today's can be found in the original Pinch of Nom recipe book.

This Hunters Chicken recipe can be found in the the Bakes & Roasts chapter.

Let's get cooking!

Ingredients:

2 chicken breasts

2 bacon medallions

1/2 onion, diced

2 garlic cloves, crushed

1 x 400g tin chopped tomatoes

1 tbsp tomato puree

juice of 1/2 lemon

1 tbsp BBQ seasoning

1/4 tsp paprika

1 tbsp balsamic vinegar

2 tbsp Worcestershire sauce

2 tbsp white wine vinegar

1 tbsp hot sauce

1 tsp mustard

1 tsp granulated sweetener

80g reduced-fat cheddar

There's 2 methods to cooking this dish which is in the oven or a slow cooker, I went with the oven method as it took less cooking time.

Pre-heat your oven to 180C/160C Fan/Gas mark 4.

Wrap a bacon medallion around the middle of each chicken breast and secure with a cocktail stick.

Put all the remaining ingredients except for the cheese into an ovenproof casserole dish with a tight fitting lid.

Place the chicken on top, cover with the lid and cook in the oven for 1 hour.

When the time is up, check that the chicken is cooked. Remove it from the dish and set aside.

Blitz the sauce in the casserole dish with a rick blender until smooth.

Place the cooked chicken in an ovenproof dish and remove the cocktail sticks.

Pour the sauce over the chicken breasts and scatter over the cheese, dividing it equally amongst the chicken breasts.

Place under a hot grill until the cheese has melted and has a nice golden colour.

Once ready serve and enjoy.

I served it with corn on the cob and homemade chips.

All the flavours worked really well together and the chicken was still juicy, which is something that I can be a but hit or miss with.

I'd happily cook this again, but I think I'd allow the sauce to cool a little and blitz in a blender as I couldn't get it as smooth as I would have liked.

It's also  a really easy recipe to make as it's basically a throw it all in together and cook dish.

If you're interested in any of Pinch of Nom's recipe's then you can buy the recipe books in all major supermarkets as well as online retailers Waterstones and Amazon.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye