eggs Hunter style

Every two years my immediate family get away for the weekend and celebrate our birthdays.  We drive to a huge home, that will accommodate all my siblings and their various offspring, in the Hunter Valley and bring all the necessities to last for the weekend. Eggs are always a favourite at breakfast time and this egg post is dedicated to the Hunter Valley- a wine region in NSW Australia.  These eggs will fill you up for a day of wine tasting and gallivanting around the picturesque country side. I love the tamari addition , a gluten free soy sauce – my mother is gluten free and has been long before it was a popular! So just drop the bread on this to make it gluten free.eggs hunter style 4

recipe styling and snap by Sydney Food Stylist Jane Collins 

 

Eggs Hunter Style

Prep time 20 minutes

Cooking time 20 mins

Serves 4

 

¼ cup olive oil

4 field mushrooms

2 Tbsp tamari

1Tbsp Sesame seeds

4 Brussel sprouts, leaves  separated

4 slices ciabatta bread

4 eggs

1 red chilli, seeds removed finely chopped

 

 

 

1 Heat 2 tablespoons of the oil a large frypan over medium heat, add mushrooms and cook for 4-5 minutes, turning till golden brown and softened, drizzle in the tamari and sesame seeds and toss to coat. Set aside in a warm plate.

2Wipe pan clean with paper towel and  heat till medium high add 1 tablespoon oil, brussel leaves and  toss for 30 -1  minute . Set aside with mushrooms and keep warm.

3 Toast bread slices and heat a non stick frypan to pan to medium. Drizzle with remaining oil and fry eggs for 2-3 minutes or till your liking.

4 Place egg on top of toast and serve with mushrooms, brussel sprout leaves, drizzle with sauce, and chilli.

 

 

 

caramel sauce

Condensed milk was always in our house hold growing up, my dad loves it and we would eat it straight from the can !  ( oops!) so I tend to have a can in my cupboard at home, as I use it in cheesecakes, slices or sweets. So when I spied a can , I instantly thought of caramel sauce .

Caramel is one of my all time favourite flavours, if offered in  sweets or  desserts I will always choose the caramel.

I wanted to make my own, but didn’t have the time to stand a watch a caramel sauce on the stove top, so I searched for the instructions on boiling condensed milk. It was so simple and I didn’t need to stand over it, so I gave it a try. Results first time! and it was super simple.

caramel form condensed milk

styling and snap by Sydney Food Stylist Jane Collins

Caramel sauce

 makes 1 can

 prep time 2 minutes

 cooking time 3 hours, plus 2 hours cooling

1 x 395g can condensed milk

1 Bring a large deep pot of water to a gentle simmer over medium high heat. Remove the label from the can and place into the hot water, make sure the can is fully covered  by water  about 4 cm.

2 Reduce heat to medium -low, and let simmer for 3 hours.

 3 Put a timer on for 1 hour and check the water to  make sure the can is covered still. If not  top up with water. Check every hour as you don’t want the water to go below the can. Remove with tongs and allow to cool completely on a wire rack. This should take a few hours. I left mine on the counter top and checked it the next day.

 Refrigerate after opening. Should keep for a few weeks covered in a container  in the fridge.

 sizzle tip-  use this a layer in a bonoffee pie, simple served over ice cream, in a chocolate slice, the list is endless, anywhere you would see caramel as an ingredient.

DONT  leave the can simmering unattended keep a careful watch at all times. Best to try this when you are home, and can monitor it safely.

 

Smores

PonyRider_Mackerel-4499

  recipe and styling by Sydney food stylist Jane Collins

I am not really a camper girl, more glamping! But I do love to cook out side and enjoy easy simple food. Sometimes when all the hard work has been done for you its nice to sit back and relax and enjoy a simple morsel. These easy s’mores are just that. Two ingredients and only 2 steps. Indulge.

These  was a shots were  taken at a pony rider shoot day for their new collection, jump over and admire all the stunningly beautiful blankets, rugs, towels and  throws that are on the site. With Sarah Harrison  from our young hearts catching  the mood with  these snaps.

Home made S’mores

Makes 12

 

Prep time – 5 minutes

Cooking time -5 minutes

 

 

200g   Chocolate coated wheaten biscuits or plain digestive biscuits .

12 large  vanilla roasting marshmallows

6-12 long sticks or long handed forks to toast

Extra chocolate pieces if needed.

 

1 Find a tin that fits the biscuits and the marshmallows. Package up the biscuits and marshmallows in separate tins or containers. Add extra chocolate pieces if desired or if using plain digestive biscuits.

PonyRider_Mackerel-4274

 

 

To make the S’mores – Place mallow onto the end of sticks and toast over an open fire till charred and slightly melted.

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Place one biscuit onto a work surface and place the toasted warm marshmallow. Release from the fork and stick onto the biscuit. Top with another biscuit and squeeze together.

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If you can’t find chocolate  coated biscuits , simply use a sweet plain  biscuit , and add a few shaves of  dark chocolate on top of the mallow , so it melts- and top with another biscuit .

PonyRider_Mackerel-4476

 

 

 

 

eggs escarbarn style

escarbarn eggs 3

recipe styling and snap by Sydney food stylist Jane Collins

These eggs came to me from the canteen lady at my childrens school- but she is also what a call a true friend, she’s funny and witty and always makes me laugh and is there at a moments notice. Recently her household welcomed into their fold a few chickens… named as such- Benji, Joel ( named after those Madden brothers) Ronda, Chicken Little, pig, and Escarbarn the magnificent!!! which this style have been named after. I am thoroughly enjoying cooking, creating and eating these delicious eggs, which my Canteen lady has in ready supply. I needed to develop an earthy, wholesome post for these eggs, as the chickens  only get the best scraps, and are  free to roam and scratch as they please- ( so much so that they escape, quickly finding their way back home) Thats why they look and taste so good !

Eggs Escarbarn style

Prep time 15 minutes

Cooking time 20 minutes

Serves 4

1 large zucchini, coarsley grated

5 eggs

1 Tbsp plain flour or see sizzle sub

Sea salt

Cracked black pepper

2 Tbsp olive oil

1 Tbsp white vinegar

Tahini dressing

2 Tbsp tahini

2 tsp honey

2 Tbsp  hot water

1 Tbsp extra virgin olive oil

1 Grated zucchini into a bowl and squeeze out all the water, discard the water. Add 1 egg, plain flour and season with sea salt and cracked pepper. Stir to combine, and divide into 4 portions.

2 Heat oil in a large non stick frypan to medium  heat and cook zucchini mix for 3-4 minutes each side till golden brown. Turn the heat down to medium-low  and cook for a minute or so to crisp up and go crunchy. Set aside and keep warm.

3 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together.  Cook 4 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer.  Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside.  Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.

4 To make the dressing whisk all ingredients together in a bowl.

Serve the poached egg on top of a zucchini cake and drizzle with tahini dressing, top with a sprinkle of sunflower seeds, sesame and dried chilli bits. Garnish with micro chives.

Sizzle tip I used a sunflower, sesame and chilli roasted packaged mix, but you can easily make your own by preheating the oven  to 180°c and lay seeds and sesame on a tray lined with baking paper. Roast for about 6-8 minutes and cool down on tray. Stir in some dried chilli bits.  Store in an air tight container for up to 2 weeks.

sizzle sub-substitute the plain flour for some gluten free flour or coconut flour to make this gluten free. 

escarbarn eggs 2