3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt
Preheat oven to 300°F/150°C.
Separate the eggs into two bowls.
Add the cream of tartar to the egg whites and whip into stiff peaks.
Add the cream cheese or yogurt into the yolks and mix until combined.
Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
Spread out the circles with a spatula to about ½ inch thick.
Bake for 30 minutes or until golden.
Allow to cool for at least 1 hour.
Enjoy with your favorite toppings!
1/2 cup water
1 envelope unflavored gelatin (I usually use Knorr)
1 dragon fruit
5 rambutans, peeled, seed removed, and finely diced
2 tablespoons brown sugar
1 can lite coconut milk
Add the water to a small bowl and sprinkle the gelatin on top. Leave aside to allow the gelatin to bloom for at least 5 minutes. The gelatin will absorb the liquid and look like swollen translucent granules.
Add the sugar and coconut milk to a saucepan and bring it to a gentle simmer on a medium-low flame.
Scoop the dragon fruit pulp into a bowl. Smash the pulp with the prongs of a fork.
Add the dragon fruit and rambutan fruit pulps to the coconut milk in the saucepan.
Stir in the gelatin and mix for about 1 minute. Pour and evenly divide the liquid into serving bowls or molds and refrigerate until the pudding is soft but firm to touch. This will take at least 4 hours. Serve chilled directly in serving bowls. If using molds, then place the outer surface of the mold in warm water for a few seconds to loosen, flip onto a clean plate, tap gently and remove mold.
Today, we’re going to have a little chat about eggs and tomato sauce. More specifically, egg and tomato sauce for breakfast. Say whaaaa? I know. That was my initial reaction too. But just hear me out, because it’s not as out there as it may sound. I know more than a few of you […]
via Shakshuka — Cooking Is My Sport
Preheat oven to 350 degrees F., open herb roll and remove bread on the inside, making it hollow.
Crack open egg into hollow herb roll. Add, ham, cheese, tomatoes or whatever you desire.
Bake for 20 minutes or until egg reaches your desired firmness.
Place top back onto herb roll, cover with some shredded cheese and bake until melted.
Ever asked yourself what to do with your cup of leftover mashed potatoes?
I’m always looking for new ways of managing leftovers, especially mashed potatoes. This morning I tried something new, which I like to share. Please share your ideas on what to do with leftover mashed potatoes.
1 cup leftover mashed potatoes
1/4 cup of sour cream
1 tbsp. of shredded cheddar cheese
salt an pepper to taste
Preheat oven to 350 degrees F., spray 2 ramekins with non-stick cooking spray and set aside.
Mix mashed potatoes, sour cream and cheddar cheese in a small bowl. Divide the mixture into the two prepared ramekins. Make sure you have an indention in the middle of the ramekins to place the egg later. Bake for 20-25 minutes or until the edges of the potatoes are crisp.
Remove and crack an egg into the indention of each potato dish. Season with
salt and pepper. Place the ramekins back the oven and bake until the egg is set. My yolk was firm after 20 minutes. If you like your eggs less hard you may only want to bake it for 15 minutes.
I will add ham and more cheese the next time.
2 cherry tomatoes
4 leaves of spinach
2 tbl of shredded cheese
ham cut into 10 small cubes
salt and pepper for tast
Preheat oven at 350ºF. Break eggs into small bowl. Beat eggs gently with a fork, add salt and pepper. You may add a tablespoon of milk or water. Pour eggs mixture into two heart shaped ceramic baking forms. Add cheese, ham and cut tomatoes spinach leaves.
Bake for 15-20 minutes.