eggs sunny style

Shell some broad beans, top and tail some sugar snap peas and poach an egg for this wholesome sunny style eggs. Simple is best and the bean, pea combo with a simple poached egg, works perfectly with the fresh vietnamese mint. Fresh beans and wholegrain toast make me feel good.Even the colour of the fresh peas and beans are so vibrant they seem to pop!  I needed some vietnamese mint for a recipe recently and the markets didn’t have any, so I called on a friend who had mentioned he had it growing. I popped round and grabbed a stash. After using it, I kept the leftover sprigs in a glass of water till the roots started to sprout.. about a week or so, then I planted it in the garden, its coming along nicely and hopefully I will have my own thriving plant.

eggs sunny style 2

recipe, styling and snap Sydney food stylist Jane Collins 

eggs sunny style

 

Prep time 20 minutes

Cooking time 10 minutes

Makes  4

1 Tbsp  extra virgin olive oil, plus extra to drizzle

1 small onion, sliced

1 zucchini, finely sliced

1 cup sugar snap peas, trimmed

1 cup frozen broad beans, shelled see sizzle tip 

½ cup picked Vietnamese mint leaves

4 slices wholegrain bread

4 eggs

chilli sauce to serve

 

 

 

1 Heat oil in a large frypan over medium high heat, add onion and cook, stirring occasionally for 1-2 minutes. Add zucchini and cook for another minute.Season with sea salt and cracked black pepper. Stir in sugar snaps and broad beans and toss together for 1 minute till bright green and crisp.Remove from heat,add mint leaves. Toast bread slices.

2 Heat a medium saucepan half filled with water over high heat, till water begins to boil, reduce heat to medium high. Crack the eggs into a small bowl and, one by one while the water is simmering NOT boiling, tip 2 eggs in.  You can swirl if you like, but not too hard to bust up the eggs. Cook for 1-2 minutes till the white is firm, but the yolk is still soft. Remove with a slotted spoon. Repeat with remaining eggs.

3 Top toast with bean mixture and place a poached egg on each. Drizzle with extra olive oil, sea salt and cracked pepper and chilli sauce if desired.

 

 

Sizzle tip- The freshest eggs work the best for poaching.You can buy broad beans in the supermarket  freezer, thaw for 10-15  minutes or place in a bowl filled with water to make it easier to peel. The beans will be bright green inside. Discard shells.

 Sizzle sub- Vietnamese mint is such a fresh unique taste, adding an aniseed flavour to dishes.  Use basil leaves or your favourite herb if Vietnamese mint is not available.

smoked salmon with capers & lime

This is the quickest party plate you will ever make- its take 10 minutes and your done !  Next time your asked to bring a plate make this your go to one.

serves 4-6  prep time 10 minutes 

400g smoked salmon

1 small eschallot, finely chopped

1 Tbsp baby capers

2 snips micro herbs

sea salt & cracker pepper

1 Tbsp extra virgin olive oil 

½ cup sour cream

2 tsp horseradish cream

1 tsp Dijon mustard

 1 lime cut into cheeks to serve ( don’t throw the middle away ) 

 crusty bread to serve 

1 Place salmon in one layer on a large flat platter. ( I like to cut out the blood line, cause it doesn’t look that pretty, plus I don’t want to eat it !  ) Sprinkle with eschallot,capers,micro herbs salt & pepper and olive oil.  

2 Combine sour cream with horseradish cream and Dijon mustard. Squeeze the  middle of the lime over the salmon just before serving. Serve with slices of crusty bread and lime cheeks.

3 Slice a rustic bread stick and place on a tray lined with baking paper  in the oven on 180c. for 8-10 minutes till crisp and lightly golden . Drizzle with olive oil and serve with salmon. 

This is also delicious with dill sprigs if you don’t have micro herbs or cant find any.  

white chocolate cheesecake

Cheesecake is one of my loves and this baked cheese cake is my all time favourite, its defiantly not one to have every day, but special occasions or entertaining calls for something as spectacular as this. Its got a slight tang from the sour cream, which only helps to cut through the beautifully creamy and velvety texture that is the middle of this cheesecake. Its best served at room temperature, and maybe a few berries in season to top it off.

 white chocolate cheesecake-

prep time- 20 minutes

cooking time- 1 hour 5 minutes

serves- 12

 

12 granita biscuits, broken  ( or any other sweet biscuit )

60g butter, melted

2 x 250g cream cheese, softened

¾ cup caster sugar

250g sour cream

1tsp Vanilla bean paste ( or vanilla extract )

2 eggs

300ml thickened cream,  lightly whipped

100g white chocolate, melted

pine nut praline-

1 cup caster sugar

100g pinenuts

1 Preheat oven to 160c or 140c fan forced. Grease and line the base of a 20 cm spring
form tin with baking paper. In a food processor blitz biscuits till a fine
crumb, add butter and pulse till they come together. Press into prepared tin.

2 Wash processor and combine cream cheese, sugar and beat till smooth, add sour cream, vanilla, and eggs and process till just combined. Spoon into prepared case and
bake for 45-50 minutes till still slightly wobbly. Top the cheesecake with
whipped cream and drizzle with melted chocolate.

3 Line an oven tray with baking paper and lay pine nuts in a single layer.  Heat sugar and ¼ cup water in a small saucepan over medium high heat for 10-12 minutes till bubbling. Reduce heat and simmer for a further 5 minutes or till golden in colour. Once the desired colour has been achieved removed from heat and gently and slowly pour over the pine nuts in an even fashion, covering all the nuts, allow to cool completely. Crush the pine nut praline and sprinkle over the cheesecake.

 sizzle tip- If you don’t have a food processor, simply put the biscuits in a thick plastic bag and crush with a rolling pin.For the cream cheese mixture, beat with electric hand beaters, or a  kitchen top mix master.


sizzle save – The pine nut praline will keep in an airtight container up to a week. Use as a topping for pavlovas, muffins, fruit salads, ice cream, anything for some extra
crunch.

Easy Salted caramel

Prep time 5 minutes cooking
time 10-15 minutes

 

60g butter 
395g can sweetened condensed milk 
2 Tbsp maple syrup

2 Tbsp brown sugar

Sea salt to serve  

 

1 In a heavy-based saucepan
combine butter, condensed milk, syrup and brown sugar.  Cook and stir over
low heat for 5 minutes or until melted and combined. Increase heat to medium.
Cook, stirring constantly, for 8 minutes or until mixture thickens and becomes
hard to stir,you  should  be able to easily roll it into balls. Allow
to cool completely so you don’t burn your fingers!!  

2 Line a tray with baking
paper. When cool enough to handle, roll 1 tablespoon of mixture into a ball and
shape with your fingers into small cubes. These can be any size you like, or
you could even leave them as balls.

Sprinkle with sea salt and
serve.

This caramel is the base I use
for all my caramel slices, tarts etc . It sets well but also cooks well and can
be mixed with nuts,  rice bubbles, or placed on top of brownies for a
indulgent slice.

 if
you are using it as a layer in a caramel slice,remove it from the heat, after
 about 8 minutes or till its thick,  don’t wait for it to be hard to
stir, as it will be too thick for your slice. 

Photography by Sydney food photographer Sydney food photographer Omid

Recipe and styling by Sydney food stylist  Jane Collins

This burger was unbelievable- originally I just made it to “look “ good as the food stylist in me was  taking control… but as I combined all those flavours and textures everything just came together and it tastiest incredible. The hummus was a hit ! and even made it feel a little healthy..

The hummus by the way is so good I never buy store bought any more-  I always have a can of chickpeas in the pantry with a jar of tahini and you can whip a batch up no problem.

Not your average Burger

Makes-4

Prep time- 20 minutes

Cooking time- 30 minutes

2 slices fresh sourdough bread, crusts removed

¼cup cream ( pure )

500g premium beef mince

2 eshallots , finely chopped -the small purple ones

1tsp lemon zest

1 tsp chopped fresh rosemary

Oil for frying , such as peanut, or rice bran oil

½cup plain flour

¼cup -½ cup soda water

1onion, sliced into 5 mm thick rings

1 tbsp olive oil

4x wholemeal rolls, split in half

½ cup home-made hummus  recipe below

2 kumato Tomatoes, sliced ( or just regular ones )

100g Micro herbs / lettuce greens

1/4 cup Chilli jam

1 Place  bread and cream in a  large bowl and allow to soak,  break it up with a fork, add  mince , eshallot, lemon zest, rosemary, and
season to taste with sea salt and cracked pepper. Make into 4-6 patties, depending on the size of your rolls. Chill till required.

2 Heat oil in a  deep sauce pan  till a piece of bread sizzles on contact.
Combine flour and enough soda water to make a thick batter, season with sea salt & cracked pepper. Dip onion rings into batter, and drain off the excess. Cook a few at a time till lightly golden. Drain on paper towel. Set aside.

3 Heat olive oil a non stick medium fry pan to medium high heat and cook patties for 3-4 minutes each side till golden brown and cooked through. Set aside.

4 Lightly toast rolls, spread with hummus and with some micro herbs, top with pattie, sweet chilli jam, tomatoes, onion rings, more micro herbs.Squash down and enjoy…

 My home made Hummus

Makes 2 cups

easy as and 5 minutes to prepare

400g chick peas, rinsed & drained

1 clove garlic, peeled, chopped

2 Tbsp olive oil

2 Tbsp tahini

1 lemon , juiced ( ¼ cup juice)

Salt & pepper

1 Place all ingredients into a  food processor for 2-3 minutes  with 1/3 cup water till creamy & smooth.  Use as a dip, or on sandwiches. Or combine everything in a deep bowl and use a hand held blender to process till smooth.