Spring Onion Frittata

Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Spring Onion Frittata
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Sounds great to me, on my to cook list. I love spring onions with eggs, perfect combination.
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Crack eggs into a mixing bowl and whisk until smooth and frothy, add the coconut milk, spring onion, and black pepper, mix well.
  2. Heat the butter in a cast iron pan on medium heat. Pour in the eggs and stir lightly to just mix in the butter with the eggs. Reduce the heat to low.
  3. Cover the pan and let it cook for 8 to 10 minutes until the top is just set.
  4. Sprinkle with the salt, serve.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Spinach & Tomato Baked Eggs

Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Spinach & Tomato Baked Eggs
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Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  2. Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  3. In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  4. Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  5. Serve with some toast for a breakfast, lunch, or even a light dinner.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Mexican Scrambled Eggs

Mexican Scrambled Eggs
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Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Mexican Scrambled Eggs
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Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
3-4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  2. Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  3. Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  4. Serve with toast and bacon.
Recipe Notes

Low cost.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Salmon Gravlax II (Gravad Lax)

Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

 

Baked Bacon Eggs

Baked Bacon Eggs
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Rating: 5
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These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
Prep Time
5 minutes
Cook Time
25-30 minutes
Prep Time
5 minutes
Cook Time
25-30 minutes
Baked Bacon Eggs
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Rating: 5
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These are incredibly good, a twist on the standard Scotch egg witch is covered with sausage and deep fried. I made these on 19 Nov 2017 very much liked by the family.
Prep Time
5 minutes
Cook Time
25-30 minutes
Prep Time
5 minutes
Cook Time
25-30 minutes
Ingredients
Servings:
Instructions
  1. Preheat your oven to 200 C. Get out a muffin pan.
  2. Set out your bacon and soft boiled eggs, I used duck eggs as those are favorites here. The muffin pan is to the right of the eggs.
  3. Wrap an egg with 2-3 slices of bacon, one crosswise, and one to two lengthwise and place in the muffin pan with the edges down in the pan.
  4. Repeat for the rest of the eggs. Bake for 15 to 20 minutes, then gently turn the eggs to cook the other side, for another 10 to 15 minutes or until the bacon is crispy.
  5. When you turn them during cooking, some of the bacon will come lose, no worries.
  6. Serve with buttered toast.
Recipe Notes

Low cost overall. Figure 2 eggs and 4-6 slices of bacon per serving.

Adapted from an internet recipe.

Pork Liver Soup

Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Pork Liver Soup
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This is based on a Chinese recipe and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
20 minutes
Ingredients
For the Marinade
Servings: servings
Instructions
  1. Mix together the Marinade ingredients, place the slice liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  2. While the liver is marinating, prep the spinach. Squeeze or any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  3. Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  4. When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot as well. Boil for 30 seconds then remove cover and remove the pot from the heat and let set for 15 minutes.
  5. At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  6. Serve.
Recipe Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.

Adapted from an internet recipe.

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas
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These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Portobello Mushroom Pizzas
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These sound really good, now I will have to look for large Portobello mushrooms to try this out. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to broil, if using a counter top oven, heat the top coil. Line a baking sheet with parchment paper. Place the mushroom caps on the paper with the top of the caps upwards.
  2. Mix together in a bowl, the oil, garlic, and Italian seasoning. Brush the mushroom caps with the oil mixture, then turn the caps over so the underside is facing upwards.
  3. Spoon on the pasta sauce, divided among the 4 mushrooms, onto the mushrooms, sprinkle on the cheese also divided between the mushrooms, then top the cheese with some cooked sausage, then some pepperoni slices.
  4. Broil for about 8 minutes or until the cheese is starting to brown.
  5. Serve.
Recipe Notes

Low cost really but I cannot say for sure until I source the mushrooms. I will say Low cost for now but that may change once I make these.

Shortcuts: Italian Seasoning, Pasta Sauce, Sausage.

Provided courtesy of good friend, Stephen Connell.
United States.

English Muffins (Bread Machine)

English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Ingredients
For Bread Machine
Needed for Work Surface
Servings: English muffins
Instructions
  1. Add the For Bread Machine ingredients to your bread machine in the order listed, start the Dough cycle on the machine.
  2. When the cycle is finished, spread some cornmeal on your work surface, turn out dough onto the work surface. Pat the dough out to about 1/2 inch thickness, a little less is ok.
  3. Turn the dough over so both sides get coated with cornmeal. Using a cutter, cut into rounds (a cutter the size of a tuna can would be good.
  4. Sprinkle some cornmeal on a baking sheet and place the rounds on that, cover with a towel and let rise for 20-30 minutes.
  5. Heat a dry cast iron pan on low heat, when hot, cook the muffins for about 5 to minutes on each side, they should be golden brown on the bottom when you turn them.
  6. Remove from the pan and split part way through with a fork. Can be used right away served warm, toasted, or even frozen for later use and reheated in a microwave or toaster.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Oyster Chowder

Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Oyster Chowder
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Sounds like a great chowder, and oysters are readily available at Tesco in the small containers.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a sauce pan, add the milk and scald, which means bring it just to a boil.
  2. Strain the oysters and reserve the liquid. This is the type from Tesco I will use and I will verify the weight of each container and will update this with what I find out.
  3. In another pot, melt the butter then add the onion and parsley and cook until the onion is soft and translucent, then add the Worcestershire sauce, season with salt, pepper, and cayenne to taste.
  4. Add the oyster liquid and stir constantly and bring to a simmer, spring in the flour and stir continuously to thicken the mixture.
  5. When thickened, stir in the oysters and simmer until the edges curl, this is about 5 minutes, do not overcook the oysters.
  6. When the milk is scalded, that into the chowder until well blended.
  7. Serve with crackers or bread.
Recipe Notes

I will price this when I figure out how many containers of oysters I need, but reasonable to say this is low cost.

Adapted from an internet recipe.

Red Lentil Curry (Masoor Dal)

Red Lentil Curry (Masoor Dal)
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This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Red Lentil Curry (Masoor Dal)
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This is an Indian dish, sounds very good but I would probably serve this with some roasted chicken or maybe some pan fried fish.
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Servings Prep Time
4 servings 30 minutes
Cook Time
1 hour 15 minutes
Ingredients
For the Tarka
Servings: servings
Instructions
  1. Heat a large sized saucepan on high heat and add the water, garlic, lentils, onion, tomato, salt, turmeric, and cayenne pepper and bring to a boil, reduce to a simmer, place lid off center and cook for about an hour or until the mixture is thickened and the lentils are tender, stir often so no burnt spots. Remove from heat and set aside.
For the Tarka
  1. In a small pan, heat the 1 1/2 teaspoons of oil, add the sliced onions and cook, stirring until the onions are golden brown, use a bit more oil if needed.
  2. To serve, place some some curry in a serving bowl, top with some of tarka and cliantro.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.