Cheshire Food Blogger

Fluffy Eggs and Mushrooms on Toast

Scrambled eggs on toast is a wonderful veggie option for brunch, especially at the weekend. Here is my recipe for a quick, simple and satisfying breakfast that you can rustle up in no time.

#bestofthebrunch
#bestofthebrunch

Weekends are all about a lie-in and a decent brunch – if you ask me. Here’s a weekend breakfast classic which is quick, easy and not all that unhealthy. Fluffy scrambled eggs with herby mushrooms on granary toast. Mmmm. A splash of Tabasco Green Pepper Sauce at the end tastes great and helps if you have a hangover!

You’ll need a wok or a large frying pan for the scrambled eggs, and a little separate frying pan is perfect for the ‘shrooms.

This recipe serves 2, and takes about 10-15 minutes in total.

What you need:

  • 5 free-range eggs
  • a dash of milk
  • a small handful of finely chopped, flat-leaf parsley (or you could use thyme or coriander – whatever you fancy)
  • a big handful of sliced chestnut mushrooms
  • a shallot, very finely sliced (optional)
  • 1 clove of garlic, finely chopped
  •  2 knobs of butter or spreadable Lurpak
  • a little bit of olive oil
  • 4 slices of granary bread
  • salt and freshly ground black pepper for seasoning

What to do:

  1. prep your work station – get the wok and frying pan ready on the hob, toast in the toaster (but don’t toast just yet) and get your plates and cutlery out ready.
  2. crack your eggs into a bowl and beat lightly with a fork, adding the dash of milk and salt and pepper. Mix in half of the chopped parsley.
  3. put one of the knobs of butter into small frying pan with the olive oil, and wait until it starts to foam. Then, add the sliced mushrooms and chopped shallots (if using). Leave them to fry gently, tossing every 30 seconds or so.
  4. add the other knob of butter to the wok and again, wait until it starts to foam (a medium heat should do it), pour in the eggs and using a wooden spatula start to stir them immediately, continuing to stir until they start to come together.
  5. pop the toast down in the toaster!
  6. as the eggs cook – turn down the heat, but keep folding them over with the spatula.
  7. check your mushrooms to make sure they are going nice and golden, and add the chopped garlic and the rest of the fresh parsley for the last 30 seconds or so.
  8. by this point you should be ready to bring it all together, get your toast buttered and serve the scrambled eggs on one slice, then a generous pile of the mushrooms on the other.
  9. season to taste with freshly ground black pepper, and a dash of Tabasco hot sauce to taste! Enjoy!

Cheshire Food Blogger

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Ultimate Tabasco Menu: #FunWithFlavour

After the success of Tabasco’s #BestOfTheBrunch campaign (check out my brunch recipes here, and here) I was recently contacted again by the lovely people at Tabasco, but this time to be a part of their newest challenge #FunWithFlavour. This time, the bar has been raised and the focus is now about celebrating Tabasco’s uncanny ability to transform almost any dish.

In true food-blogger style, of course I agreed to become a #FunWithFlavour ambassador, and in doing so agreed to the challenge to create my very own ‘Ultimate Tabasco Menu’ – incorporating Tabasco Sauce into a Starter, Main Course and Dessert. An additional aspect was to throw in a cocktail concoction too, which I honestly couldn’t do on my own – so roped in some help from good friend and Bar Manager Nick Whitby, of the award winning New World Trading Company (yes, the company behind awesome bar/restaurants The Botanist and The Oast House). Nick is the genius behind the cocktail creation to accompany my menu. Nice work, Nick! -x-

I decided on a South American theme to my dishes, recently inspired by my visits to local food events and markets. Below is a summary of my Tabasco #FunWithFlavour menu, just click the links for the individual recipes! I hope you enjoy!

Cocktail: Red Chilli Caipirinha with Tabasco Original

Red Chilli Caipirinha created by Nick from @TheNWTC
Red Chilli Caipirinha created by Nick from @TheNWTC

If this doesn’t wet your appetite for a spicy Tabasco infused meal, I don’t know what will! For the full recipe and spec, click here. Thanks, Nick!

Starter: Spicy King Prawn Empanadas, infused with Tabasco Habanero

Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero
Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero

Empanadas are a staple dish in South America. They are a sort of pasty and are usually filled with minced beef, veggies or cheese and are more than often spicy! I have decided to use a filo pastry here, to keep them nice as light as a starter. For the full recipe, click here.

Main Course: Sirloin Steak with Tabasco Jalapeno Chimichurri

Flat Iron Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips
Sirloin Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips

For the main course I decided on the simple yet effective chimichurri sauce to enhance a standard steak and chips recipe! The Tabasco Jalapeno adds the perfect kick to the chimichurri, which also goes well to liven up the courgetti and pea side dish. For the full recipe, click the picture or here.

Dessert: Smoked Chilli Chocolate Brownies with Tabasco Chipotle 

Cinnamon & Smoked Chilli Chocolate Brownies with Tabasco Chipotle
Smoked Chilli Chocolate Brownies with Tabasco Chipotle

Finally, an easy brownie recipe with a hint of Tabasco smoked spice! The Tabasco Chipotle is certainly one of my favourites – it is has a smoked BBQ flavour which almost has a sweetness to it. Very yummy indeed, for the full recipe, click here.

Please Like & Share on Facebook, Twitter and Instagram if you fancy trying these recipes at home, and remember to use the @Tabasco_UK hashtag #FunWithFlavour! -x-


 

Recipe: Smoked Chilli Chocolate Brownies with Tabasco Chipotle

Finally, here is my dessert course for the Tabasco #FunWithFlavour challenge! As you know, I am not the best at baking (a little out of practice, as I usually focus on savoury dishes). So for my Tabasco dessert recipe, I adapted a standard chocolate brownie recipe from the BBC Good Food website, and they turned out a treat!

Smoked Chilli Chocolate Brownies with Tabasco Chipotle
Smoked Chilli Chocolate Brownies with Tabasco Chipotle

The recipe takes about 1 hour in total, and makes 16 squares of brownie. You’ll also need a brownie tin, approx. 20cm by 20cm works best.

What you need:

  • 185g unsalted butter (room temperature)
  • 185g best quality dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 100g milk chocolate, chopped into small chunks (for chocolate chips)
  • 4 tsp Tabasco Chipotle
  • 1 tsp cinnamon
  • 3 large eggs
  • 275g golden caster sugar

What to do:

  1. Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break the 185g of best quality dark chocolate into small pieces and add to the same bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix. Once melted and combined, remove the bowl from the pan and leave the mixture to cool to room temperature.
  2. While you wait for the chocolate to cool, position a shelf in the middle of the oven and turn on to 160C Fan, 180C conventional or Gas mark 4. Coat your 20cm square tin with butter and add a some flour – tapping the tin and turning it on each side until the inside of the pan is completely coated in a very thin layer of butter then flour (this will help prevent the brownies sticking). Alternatively you could line the pan with greaseproof paper.
  3. Next, sieve 85g plain flour, 40g cocoa powder and the 1 tsp cinnamon into a medium bowl (to get rid of any lumps).
  4. Break 3 large eggs and 275g golden caster sugar into a large mixing bowl. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk shake. This can take 5-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume.
  5. Pour the cooled chocolate mixture from earlier over the eggy mousse, then gently fold together with a rubber spatula. Continue folding in a ‘figure of eight’ motion, moving the bowl round after each fold, until the two mixtures are one. The idea is to marry them without knocking out the air, so be as gentle and slow as you like – you don’t want to undo all the work you did in step 4.
  6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa/flour/cinnamon mixture in, shaking the sieve from side to side to cover the top evenly. Add the 4 tsp of Tabasco Chipotle sauce. Gently fold in the sieved powder using the same ‘figure of eight’ action as before. The mixture will look dry and dusty at first, but if you keep going gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo the mixing.
  7. Stir in the milk chocolate chunks until they’re dotted throughout.
  8. Pour all of the mixture into the prepared tin, ensuring it is level. Place in the oven for 25 minutes. When the timer goes off, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
  9. Leave the whole thing in the tin until completely cold. Remove from the tin using a knife to gently ease it away from the edges. Cut into quarters, then cut each quarter into four squares.
  10. These brownies will keep in an airtight container for a good two weeks and in the freezer for up to a month.
Tabasco Fun with Flavour Challenge, Smoked Chilli and Chocolate Brownies with Tabasco Chipotle
Tabasco Fun with Flavour Challenge, Smoked Chilli and Chocolate Brownies with Tabasco Chipotle

 

Recipe: Sirloin Steak with Tabasco Jalapeno Chimichurri

So, this is my main course for the Tabasco #FunWithFlavour challenge, a sirloin steak served with a spicy homemade chimichurri (using Tabasco Jalapeno), parmesan dusted chips and a courgette and pea side dish.

Sirloin Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips
Sirloin Steak with Tabasco Jalapeno Chimichurri, Spiralized Courgetti & Parmesan dusted chips

Here’s the recipe, it takes about 45 minutes and serves 2.

What you need:

For the Chimichurri

  • 2 shallots
  • 3 large garlic cloves
  • ½ tsp dried oregano
  • ½ tsp chilli flakes
  • Half juice 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp Green Tabasco
  • Whole bunch fresh parsley

For the rest:

  • 2 Sirloin steaks, rested at room temperature and rubbed with olive oil, salt and pepper
  • 1 courgette
  • A few handfuls of frozen petit pois or garden peas
  • 2 portions of frozen oven chips
  • 50g Parmesan cheese
  • Salt and freshly ground black pepper for seasoning

What to do:

  • First of all preheat your oven cook the chips as per packet instructions. To make them taste a little nicer, I usually drizzle a little olive oil on them before cooking and season really well with salt and freshly ground black pepper.
  • Make the chimichurri by blitzing the parsley, oregano, garlic, shallots and chilli flakes in a food processor (or chop very finely by hand). Add the olive oil, lemon juice, white wine vinegar and some seasoning, and pulse to combine everything to a sauce consistency.
  • Using a Spiralizer or a peeler, slice the courgette into thin strips. Add to a microwave proof bowl with the frozen peas and top with boiling water. Microwave on full power for 3 minutes until cooked through. Drain and cover to keep warm until serving.
Cougetti and pea side-dish with Chimichurri sauce
Cougetti and pea side-dish with Chimichurri sauce

 

  • For the steaks, heat a griddle pan and cook the steaks for 2-3 mins on each side or until done to your liking. Once cooked, rest for 5 minutes before serving in some tin foil to keep warm.
  • Once the chips are done, remove from the oven and grate over the Parmesan cheese and a little more salt and pepper to taste. Serve everything on the table at once so you can dig-in and enjoy!
Oven chips with olive oil, Parmesan, salt & pepper
Oven chips with olive oil, Parmesan, salt & pepper
Sirloin Steak with Tabasco Chimicurri
Serve on the table for everyone to help themselves

 

Cocktail: Nick’s Red Chilli Caipirinha with Tabasco Original

Red Chilli Caipirinha created by Nick from @TheNWTC
Red Chilli Caipirinha created by Nick from @TheNWTC

The perfect accompaniment to a spiced steak dinner with all the trimmings… Nick (Brand Head Bartender for The New World Trading Company) has created this amazing concoction of sweet, sour and spicy.

What you need:

  •  4 wedges of fresh lime
  • 1 sliced red chilli (deseeded)
  • 15ml Vanilla sugar syrup
  • 45ml Velho Barrerio
  • 7.5ml Benedictine
  • 4 healthy dashes of Tabasco Original
  • extra lime wedges and fresh red chilli to garnish
  • Crushed ice cubes

What to do:

  1. Add the crushed ice to your serving glass and set aside.
  2. Muddle the juice of the lime, chilli slices and vanilla together in a cocktail mixer (if you don’t have all the cocktail utensils you can bash up in a pestle and mortar).
  3. Add all the other ingredients to a mixer and shake well.
  4. Pour the well-shaken mixture over crushed ice, and top with a cap of extra crushed ice.
  5. Garnish with chilli, lime wedges and serve.
Red Chilli Caipirinha created by Nick from @TheNWTC
Red Chilli Caipirinha created by Nick from @TheNWTC

 

Recipe: Spicy King Prawn Empanadas

Spicy King Prawn Empanadas for Tabasco #FunWithFlavour

Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero
Spicy King Prawn Empanadas made with Filo pastry & Tabasco Habanero

This is the starter recipe for my Tabasco #FunWithFlavour menu, I hope you enjoy!

First things first, prep and make your Empanadas… This recipe takes about 45 minutes in total and should make about 12. Once you have done this, treat yourself to the cocktail recipe which is here.

What you need:

  • 1 tsp coconut oil (or you could use olive oil)
  • 1 shallot, finely chopped
  • 1 red chilli (deseeded), finely chopped
  • 1 clove garlic, finely chopped
  • 150g raw king prawns, roughly chopped
  • a good few drops Tabasco Habanero (the hot one!)
  • a sprinkle of Paprika
  • ½ tsp tomato puree
  • juice of ½ a lime
  • small handful of fresh coriander, roughly chopped
  • 1 pack of filo pastry
  • some olive oil for brushing

What to do:

  1. Heat the coconut oil in a frying pan over a medium heat. Add the shallots and cook for about 2 minutes, until they begin to soften.
  2. Add the chopped chilli and garlic and continue to cook until softened but not browned (reduce the heat slightly if needed).
  3. Add the roughly chopped raw king prawns and gently cook on a low heat until cooked through (pink & opaque).
  4. Add at least 5-6 drops of Tabasco Habanero for a fiery kick.
  5. Season with a sprinkle of paprika, salt and freshly ground black pepper.
  6. Stir in the coriander, tomato puree and lime juice.
  7. Allow the mixture to cool completely before assembly, then discard any excess liquid.
  8. To make the empanadas, take two sheets of filo pastry and lay them on top of one another. Cut the pastry into four, equal horizontal strips. Note: it is best to work with just one strip at a time, so place the other 3 strips under some cling film and a damp towel to keep them from going dry.
  9. Brush the strip of pastry with oil.
  10. Place a small teaspoon of the prawn mixture at one end of the strip. Fold at right angles into a triangle, and keep folding over until you reach the end of the pastry strip.
  11. Brush with oil and place on a some parchment paper on a baking tray, ready to pop into the oven or save for later.

REPEAT this process until you have used all the filling up, I managed to get 12 small samosa-like parcels 🙂

If cooking immediately, pop in the oven for 8-9 minutes at 200C. If making ahead, you can keep them covered in the fridge for a few hours beforehand (just make sure you separate them with parchment paper so they don’t stick).

Tabasco: #bestofthebrunch

Creamy Baked Eggs with Bacon, Buttered Toast & Tabasco

bestofthebrunch

When I was recently asked by Tabasco UK to take part in their #BestoftheBrunch challenge, I was really excited. How could I refuse?! Everyone who knows me KNOWS I love hot sauce, especially Tabasco Habanero, so I really couldn’t wait to get stuck in.

For the first of my #BestoftheBrunch recipes, I decided to go for something  a bit different. It’s not like me to choose a creamy eggs recipe (as I would usually have eggs with tomatoes for brunch), but I was keen to try this, and wanted to offset the creaminess with lashings of Tabasco Hot Sauce 🙂 who wouldn’t?!

The recipe is inspired by Rachel Khoo’s ‘Eggs in Pots’ from her show The Little Paris Kitchen, I have however pimped it up and used this as a great opportunity to try each of the 4 separate flavours; Tabasco Original Pepper Sauce (hot), Tabasco Green Pepper Sauce (mild), Tabasco Chipotle Pepper Sauce (mild, with a slight kick – smokey BBQ flavour) and Tabasco Habanero Pepper Sauce (really hot!)

This recipe takes about 30 mins in total and serves 2 people.

What you need:

  • 4 rashers thick-cut smoked back bacon
  • 150g crème fraîche
  • chopped coriander
  • salt and freshly ground black pepper
  • pinch nutmeg
  • 4 free-range eggs

What to do:

  1. Preheat the oven to 180C/350F/Gas 4.
  2. Grill the smoked bacon to your liking (I don’t need to tell you how to do this!)
  3. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.
  4. Place a tablespoon of crème fraîche in the bottom of a ramekin, followed by some chopped coriander and a generous splash of Tabasco sauce of your choice (don’t be shy).
  5. Crack an egg on top, add another dollop of crème fraîche and sprinkle with a pinch of salt, pepper, nutmeg and a final few drops of Tabasco.
  6. Repeat the above with three more ramekins (I swapped the Tabasco sauce used each time).
  7. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.
  8. Bake for 15 minutes or until the egg yolks are set to your liking.
  9. Serve with lashings of heavily buttered wholemeal toast (for dipping!) and the grilled bacon on the side…

Processed with VSCOcam with f2 preset

Of the four sauces, my personal favourite this time was the Chipotle (it’s so rich and smoky – it worked really well with the warming nutmeg and creamy crème fraîche.)

Which sauce do you prefer, and why? Do you have any #BestoftheBrunch recipes you want to share? Feel free to get in touch by commenting below, or send an email to: sophiesscran@gmail.com

Enjoy, Scranners -x-