Schlagwort-Archive: Hugh Fearnley-Whittingstall

Scrambled eggs with wild garlic

6 Antworten

Ulrike alone at home, not really alone but with a nasty virus. Following the slogan

Starve the fever, feed the cold

I needed something to eat. I didn’t want to leave home, so I prepared

Scrambled eggs with wild garlic

Scrambled eggs with wild garlic-1

Wild garlic grows well in our garden, and all other ingredients were also at hand.

Scrambled eggs with wild garlic

Yield: 1 serving

Scrambled Eggs with Wild Garlic

The perfect indulgent breakfast or easy lunch.

Ingredients:

  • 2 eggs, organic
  • salt
  • black pepper, freshly ground
  • 20 grams butter
  • 1 whole spelt roll; Hugh uses toast
  • 1/2 tbsp wild garlic leaves, finely chopped
  • more butter, for spreading

SOURCE

modified from inspired by:
Hugh Fearnley-Whittingstall in the Guardian

Instructions

  1. Break the eggs into a bowl with a good pinch of salt and a twist or two of pepper, then whisk with a fork. Place a small, nonstick saucepan on a low heat and melt half the butter. When it starts to bubble, pour in the eggy mixture and start stirring. Half the roll. As the egg mixture gets hotter, it will thicken into soft lumps. When you get close to the texture you like, switch off heat and stir in remaining butter and garlic leaves. Butter the roll and spoon/pour the eggs over. Serve at once.

total time: 30 minutes
preparation time: 15 minutes
cooking/baking time: 5 minutes

 
 

more recipes with wild garlic: (click)

Photo Credit: I ♥ Cooking Clubs
Eggs
 
 
 
 
For all other great Eggs! recipes visit the I heart cooking clubs site
 
 
 
 

Chicken with couscous, honey and cinnamon

12 Antworten

For the next six months the I heart cooking clubs member are going to be celebrating the recipes of Hugh Fearnley-Whittingstall. This allows me to buy new cookbooks and my cookbook library gets new additions.

Hugh Fearnly-Whittingstall Cookbooks

I have a weakness for British chefs like Diana Henry, Gary Rhodes or Nigel Slater. I am very excited to try Hugh’s recipes. To welcome him I chose

Chicken with couscous, honey and cinnamon

Chicken with couscous, honey and cinnamon (1)

from River Cottage Everyday *. I am a “luncher”, my main meal is lunch. This book has a lunch box section with many ideas for delicious lunches at work.

Chicken with couscous, honey and cinnamon

Yield: 2 servings

Chicken with couscous, honey and cinnamon (2)

Chicken with couscous, honey and cinnamon is an interesting alterative to chicken sandwich

Ingredients:

  • 75 grams blanched almonds; I used almond flakes
  • 2 tablespoons rapeseed or olive oil
  • 1 onion, finely chopped 1 garlic clove, chopped
  • 1 teaspoon ground cinnamon
  • 125 grams couscous
  • 1 tablespoon runny honey
  • About 250 m1 boiling water, or chicken or vegetable stock
  • About 150 grams cold cooked chicken, cut into small pieces
  • 1 small pickled lemon, pulp discarded and skin finely chopped, alternative: 1/2 fresh lemon, the grated zest
  • A good squeeze of lemon juice
  • 1 tablespoon chopped parsley or mint; I used both
  • Sea salt and freshly ground black pepper

SOURCE

ISBN: 978-0747598404 *

inspired by:
Hugh Fearnley-Whittingstal
River Cottage Everyday *
ISBN: 978-074759840

Instructions

  1. Put the almonds in a dry frying pan and toast over a medium heat for a few minutes. tossing occasionally, until golden brown. Leave to cool. then chop them very roughly.
  2. Heat the oil in a small saucepan, add the onion, garlic and some salt and pepper and sweat gently for about 10 minutes, until softened. Add the cinnamon, then take off the heat and stir in the couscous.
  3. Stir the honey into the boiling water or stock until dissolved, then pour over the couscous (it should just cover it) and put a tight-fitting lid on the pan. Leave for 10 minutes, until the couscous has swollen up and absorbed all the liquid. Fluff it up with a fork, transfer to a bowl and leave to cool.
  4. Toss the chicken pieces, almonds, pickled lemon or zest, and the lemon juice into the couscous and season to taste.
    Pack into a lunchbox, or pile into a serving dish for serving at the table. Either way, finish with a sprinkling of parsley or mint and a good grinding of black pepper.

total time: 30 minutes
preparation time: 5 minutes
cooking/baking time: 10 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
BIHCCWelcomeHughCollage
 
 
 
For all other great Welcome Hugh! recipes visit the I heart cooking clubs site