Chinese Sweetcorn Egg Drop Soup

Chinese Sweetcorn Egg Drop Soup is such a quick, simple, but tasty soup.  I made a storecupboard vegetarian version, but you can use fresh vegetables and/or chicken as your time and budget allow.

Serves 2, or a greedy one as a meal

1 mug of frozen sweetcorn, or 285g can of sweetcorn in water

100g grated potato or 100g cooked rice

Handful of finely shredded spinach, kale, or cabbage (optional)

1 garlic clove, peeled and crushed (optional)

1cm cube of fresh ginger, grated or finely chopped

1 tbsp miso paste, or 1 stock cube

500ml hot water 

1 large free range egg

1 spring onion, finely sliced (optional)

Chilli oil or chilli flakes (optional)

Soy sauce to taste

Authentic (or possibly Chinese-American) Egg Drop Soup seems to use creamed sweetcorn.  I like to do this by cooking/warming the sweetcorn in the stock first, then liquidising with a stick blender, as I think it gives the soup a better consistency.  But, if you don't have a stick blender, or don't want to blend the sweetcorn, this is not essential.

If pureeing the sweetcorn, simmer the frozen sweetcorn for 5 minutes in the hot water in a soup pan, or heat tinned sweetcorn until the water is boiling.  When the sweetcorn is cooked/hot, liquidise with a stick blender in the pan.  

Add the potato or rice, crushed garlic, grated ginger, and miso paste or stock to the sweetcorn (or add all these to the pan with the water if not liquidising the sweetcorn).  Simmer for 10 minutes in a covered pan.

Beat the egg in your soup bowl.  Turn up the soup to a gentle boil and drizzle in the egg.  Leave for 30 seconds then swirl with a spoon.  You should have 'flowers' of cooked beaten egg.

Serve with chopped spring onion, soy sauce, and chilli oil to taste.

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Egg Foo Yung/Chow Mein

Egg Fu Yung is a Chinese style omelette, popular in American and British Chinese restaurants, usually served with a soy based gravy. 

Chow mein is a Chinese dish of stir-fried noodles with leftover vegetables, meat or tofu, also popular in America and the UK.

I thought I'd combine both Egg Fu Yung and Chow Mein to use up some leftover cooked chicken, and some eggs that needed using.  This recipe would work well with leftover turkey after Christmas.

Serves 4

3 layers medium egg noodles

4 eggs

300g cooked chicken, turkey, pork, beef, or prawns

1 onion, peeled & thickly sliced

1 garlic clove, peeled & sliced

100g frozen peas

1 chicken stock cube

500ml recently boiled water

2 tbsp oyster sauce

2 tbsp soy sauce

1/2 tsp turmeric (optional)

1/2 tsp paprika (optional)

1 tsp sesame oil

2 tbsp cornflour

Vegetable oil for frying 

Cook the noodles according to the packet instructions.  Leave to cool in a pan of cold water.

Heat one tablespoon of oil in a wok over a medium high heat.  

Beat the eggs, and fry in the wok like a omelette for a few minutes so you have a side plate sized disk of cooked egg. Flip the egg over carefully to ensure the egg is cooked through.  Slide the egg onto a plate, chop into bite sized pieces, and wipe the wok out with a piece of kitchen paper.

Heat another tablespoon of oil in the wok over a medium high heat.

Stir fry the onion for 1-2 minutes until it starts to soften or go golden brown.  Add the peas and garlic.

Crumble in the stock cube and melt in the oil and heat.  Add 500ml of hot water, oyster sauce, soy sauce, sesame oil, turmeric and paprika.  Stir well.

Mix the cornflour with two tablespoons of cold water.  When the 'gravy' is boiling, pour in the cornflour mixture whilst stirring to thicken it.

Drain the noodles and add to the gravy together with the meat or prawns, and chopped egg.  Mix well and serve.

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Chicken, Sweetcorn, & Egg Noodle Soup

A quick filling soup made with leftover cooked chicken (or Christmas turkey). Vegetarian and vegan alternatives are detailed at the end of the recipe

Serves 4

3 litres chicken stock

3 nests rice noodles 

340g tin of sweetcorn or 1 mug frozen sweetcorn

2cm root ginger

1 large garlic clove

300g shredded cooked chicken

1 egg, beaten 

4 spring onions, chopped

Sesame oil

Chilli Oil

Liquidise the sweetcorn, ginger, and garlic with the water from the tin, or some warm chicken stock to thaw the frozen sweetcorn.

Bring the chicken stock to the boil. Add the liquidised sweetcorn and the noodle nests.  Cover, bring back to the boil, then turn down to a simmer. Cook the noodles according to the packet instructions. I used Aldi Brown Rice Noodles which say take 5-10 minutes to cook, and in the end took 7 minutes.

Stir in the shredded chicken, turn up the heat a little, and bring back to the boil.  When bubbling, dribble over the beaten egg.  Leave for a minute for the egg to cook in the hot soup then divide into four bowls.  

Sprinkle a chopped spring onion over each bowl and drizzle with sesame oil and chilli oil to serve.

A vegetarian version can be made with vegetable stock and grated firm tofu instead of chicken.  And a vegan version can be made with vegetable stock, tofu, and 2 tbsp cornflour mixed with 2 tbsp cold water stirred in instead of egg to thicken the soup a little. 

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Air Fryer Pain au Chocolat Bread & Butter Pudding

The idea for this came from a day old pain au chocolat discovered the day after we returned from a short break in France.

Serves 1, as I only had one pain au chocolate but could be doubled etc depending on the size of your air fryer

1 pain au chocolat

1 egg

150ml whole milk

2 tbsp double cream or Greek yoghurt (optional)

1/2 tsp vanilla essence (optional)

1 tsp sugar

Slice the pain au chocolat into 1cm thick slices.  

Lay in an air fryer liner.

Beat egg and cream/yoghurt/vanilla essence if using in a mug. Beat in enough milk to fill the mug.

Pour the egg mixture over the pain au chocolat and leave to soak in for 5 minutes or more if you can.

Sprinkle over the sugar and bake in the air fryer for 10-15 minutes at 180C until golden brown on top, the egg mixture is wobbly rather than runny.

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Savoury Filled Pancakes

My middle daughter thought she'd treat her older disabled sister to pancakes for breakfast today, on Shrove Tuesday, whilst I was out dropping her younger brother and friends off in the nearest town to catch a train to London, and food shopping.

I arrived back home at lunchtime, to find the kitchen looking like the Marie Celeste with partially cooked pancake in the pan. Turns out she had used gluten free flour and an old decreasingly non-stick pancake pan. 

Dad, our regular pancake chef, tried to cook the gluten free pancakes but they still stuck with him. So, the gluten free battter has been left for me to fashion into some kind of cake, and he mixed up a standard wheat flour batter and made us savoury pancakes for lunch. My daughters had chorizo & cheddar, Dad & I had garlic fried mushroom & goats cheese.

1 mug self raising flour
1 mug milk
1 large free range egg

Oil for frying

Fillings: cooked mushrooms, melty cheese (goats cheese, cheddar, brie, blue cheese), ham, chorizo

Whisk the flour, milk, and egg together in a large mixing bowl until smooth and lump free.

Heat a non-stick frying pan over a medium heat.  After about 1 minute add 1/2 tbsp oil and tilt the pan around to coat the bottom with oil.

Pour one soup ladleful of batter into the middle of the pan. Cook the pancakes for 1-2 minutes until little bubbles appear on the top of the pancake. Give the pan a little shake to loosen the pancake.  

Arrange your chosen fillings on one half of the pancake, cheese on the bottom closest to the heat so it melts.  Fold the empty half of the pancake over the filling and cook for another minute.

Slide onto a plate and eat immediately.

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Eggy Bread, French Toast, Pain Perdu

Eggy Bread, French Toast, or Pain Perdu is my teenage son's current high calorie bulking up breakfast of choice, thankfully moving away from ultra processed breakfast cereals

Serves 2

1 large free range egg

40ml whole milk

20g greek yoghurt

1/2 tsp vanilla extract

1/4 tsp cinnamon

2 thick slices wholemeal bread, ideally homemade!

Whisk all the wet ingredients and cinnamon together in a shallow bowl.  Soak the bread in the whisked mixture for a couple of minutes on each side.

Heat 1 tbsp light olive oil in a non-stick frying pan.  Using a wide fish slice, carefully lift the bread out of the egg mixture and slide into the frying pan.  Fry for 2-3 minutes each side until golden and crisp.

Eat immediately.

PS. He has since been introduced by his girlfriend's parents to cooking this in the air fryer, which he says makes it 'puffier'.  Lightly grease an air fryer liner and cook for 5 minutes at 160C, then turn over and cook for a further 5 minutes on the other side.

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Foolproof Peri Peri Mayonnaise

My daughter has become addicted to Peri Peri Mayonnaise.  The list of ingredients on shop bought is long, so I decided to make some with half the ingredients. This mayonnaise is foolproof with a stick blender.

1 free range egg

1 heaped tsp dijon mustard

1 tsp white wine or cider vinegar

1 clove of garlic, peeled & crushed

1 tsp hot chilli flakes

1 tsp paprika

1 large pinch of salt

200ml light olive oil or vegetable oil

Place all the ingredients into a stick blender beaker.  

Put the blender stick right down to the bottom of the beaker.  On the fastest speed, start blending slowing pulling the stick up through the mixture. By the time you get to the top of the mixture, the mayonnaise should be well blended and thick.  

Check for seasoning. You might want a little more vinegar or salt.  Blend again, pushing the stick down and up again slowly, and your Peri Peri Mayonnaise is done.  

Ours all went into a Tuna & Sweetcorn Mayonnaise Pasta, but it will last 1 week in the fridge.

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Quick Spicy Peanut Butter Noodles

It's 6pm New Year's Day, I was out until 3.15am, OH will be cooking dinner at 7pm on his return from visiting his elderly mother, and my 14 year old son announces he's going out to a friend's in an hour and  needs feeding.  

We have a portion of cooked egg noodles in the fridge, and there's a 'express ramen' recipe on Instagram I've been meaning to try.

Serves 1

1 serving of cooked noodles

Half a pak choi, thinly sliced (optional)

1 egg

1 tbsp crunchy peanut butter

1 tbsp maple syrup

1 tbsp soy sauce

1 tsp sriracha or sweet chilli sauce

1 spring onion, finely sliced 

Vegetable oil, for greasing

Cook the noodles according to the instructions on the packet, together with the pak choi if using.

Whilst the noodles are cooking, beat the egg and pour into a lightly greased creme brûlée dish or microwaveable noodle bowl. Microwave for 1 minute. Leave until cool enough to handle then tip onto a chopping board and dice.

Mix the peanut butter, maple syrup, soy sauce and chilli sauce in the bowl you are going to eat the noodles out of.  Add the chopped egg and spring onion.

Drain the noodles, reserving a couple of tablespoons of the cooking water. Toss the noodles with the rest of the ingredients in the bowl, adding a tablespoon or two of the reserved cooking water to make the sauce a little looser.

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Jamie Oliver's Sweet Leek Carbonara

This Sweet Leek Carbonara is as simple as it sounds. I have copied and pasted the recipe from Jamie Oliver's website below, plus my own notes. It can be easily veganised (see the end of the recipe)

“My veggie twist on a classic carbonara champions incredibly sweet leeks, thyme and plenty of cracked black pepper. It’s well worth slow-cooking the leeks here – leave them to gently tick away while you get on with other things. ”

Serves 4 

Cooks in 50 minutes

Not too tricky

2 large leeks

4 cloves of garlic (I added this grated finely to the egg as we like it strong)

4 sprigs of fresh thyme (optional)

1 knob of unsalted butter (optional)

olive oil

300 g dried spaghetti (i used 400g wholemeal pasta)

50 g Parmesan or pecorino cheese, plus extra to serve (I used 75g of parmesan & mature cheddar)

1 large egg

Trim, wash and finely slice the leeks. Peel and finely slice the garlic and pick the thyme leaves, then place in a large casserole pan on a medium heat with the butter and 1 tablespoon of oil.

Once sizzling, stir in the leeks and 400ml of water, then cover and simmer gently over a low heat for 40 minutes, or until sweet and soft, stirring occasionally. Season with sea salt and black pepper.

When the leeks are almost done, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.

Toss the drained pasta into the leek pan, then remove from the heat and wait 2 minutes for the pan to cool slightly while you finely grate the cheese and beat it with the egg (if the pan’s too hot, it’ll scramble; get it right and it’ll be smooth, silky and deliciously elegant).

Loosen the egg mixture with a splash of reserved cooking water, then pour over the pasta, tossing vigorously (the egg will cook in the residual heat).

Season to absolute perfection, going a little OTT on the pepper. Adjust the consistency with extra cooking water, if needed, and finish with a little stroke of cheese. Fantastic served with a glass of cold Italian white wine.

FREEZER STASH

Often I triple the leek base and freeze it for quick cooking another day.

GO VEGGIE

Swap Parmesan for vegetarian hard cheese.

GO VEGAN (Leesa's notes)

Swap the cheese and egg for cashew cream, and nutritional yeast if you have it

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Indonesian Egg Fried Rice with Smoked Mackerel

A quick midweek Omega 3 rich family friendly fried rice, based on BBC Good Food's Indonesian Fried Rice with Mackerel.

For a fish dish, this went down really well with the kids.

Serves 4

2 tbsp vegetable oil

2 eggs, lightly beaten

1 tbsp red curry paste

800g cooked basmati rice (about 250g-300g uncooked)

4 fat spring onions, sliced

140g frozen peas, edamame beans, or sliced cabbage

4 smoked mackerel fillets, flaked

4 tbsp kecap manis (Indonesian sweet soy sauce),  or 2 tbsp soy sauce + 1 tsp sugar

Sriracha Chilli Sauce, to serve

Cook the rice if you don't have any ready cooked, and leave to cool.

Heat the oil in a wok.  If using cabbage, stir fry this for a couple of minutes, then add the curry paste and fry breaking up any lumps with a wooden spoon.

Pour in the egg and swirl around as if making an omelette, then break up with the wooden spoon and push to one side.  Add the mackerel to the side of the wok you've just cleared, then add the spring onion and peas or edamame.  Stir and mix well then add the rice and stir everything through well.  

Once the rice is well mixed, cover and turn the heat down low for a few minutes to heat the rice through thoroughly.

Serve with a tablespoon of kecap manis per person, and Sriracha chilli sauce to taste.

I would have made this with brown rice had we had some, and possibly would substitute the red curry paste for garlic in ginger as in Nasi Goreng, Indonesian Fried Rice with Chicken & Pork I was taught years ago by someone who lived in Singapore.

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Tinned Tuna or Salmon Kedgeree

Tuna Kedgeree is a great quick budget store cupboard meal.

I used to make kedgeree with smoked haddock, but the kids found one bone too many and took against it. 

Discovering a recipe for Smoked Salmon Kedgeree got me thinking whether tinned tuna Kedgeree might be a possible alternative.  Turns out there are several recipes on the web, and is very similar to a Frankfurter (or Tuna) & Sweet Corn Risotto taught to me by my first boyfriend's mother, fearing we young students were going to starve when left to housesit for a week.

Serves 4 

4 medium free-range eggs

2 tbsp olive oil

1 onion, finely sliced

1 tsp medium/hot curry powder 

1 tsp garam masala (optional)

300g basmati rice

1 mug frozen peas, or sweet corn of a combination of both (I used half sweetcorn, half homegrown sliced runner beans)

2 x 160g tinned tuna or salmon

600ml recently boiled water

In a large saucepan with a lid, gently fry the onion in the oil for 10 minutes until soft. Stir in the spices and fry for a couple of minutes, then stir in the rice and vegetables.

Pour in the hot water, season well, place the eggs in their shells on top of the rice, then cover the pan, bring to the boil, then turn down to a very low heat and  cook for 10 minutes until all the water has been absorbed and the rice is cooked.

When the rice is cooked, turn off the heat, remove the eggs. Fluff the rice with a fork and stir in the tuna.Replace the lid whilst you cool the eggs under cold running water, then peel and quarter.  Serve the kedgeree with a quartered hard-boiled egg per plate.

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Salade Niçoise, French Tuna Salad

It turns out there are quite a few versions of Salade Nicoise, and I was going to stick my neck out and say the only thing that people agree on is that it has tuna and egg, but I’m not feeling that bold. 

On a hot summer’s evening in the South of France this is what I made 

Serves 4-5

A big handful of washed, chopped lettuce per person

1kg cooked and chilled salad potatoes, sliced

1/2 sweet onion, sliced 

1 large beef tomato cut into bite sized chunks

1/2 a cucumber cut into chunky half moons

2 tins tuna, drained

1 hard boiled egg per person, chilled, peeled, and quartered

About 10 black (or green) olives per person

Olive oil

Red wine vinegar

Pepper & salt

Assemble in the order listed above. I served it up on 5 pasta bowls, trying to cater for everyone’s likes and dislikes - my disabled daughter can’t chew lettuce, other daughter doesn’t like tomato, I don’t like egg...

You could make a vinaigrette dressing but I just put the oil and vinegar in the table and let people do it themselves. 

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Tian de Courgettes (Baked Rice with Courgette)

I’ve been meaning to make Tian de Courgettes for ages, every time we self cater in the South of France in the summer holidays. 

My gut instinct is that courgettes are dull, flavourless. But frying them seems to add a whole new dimension (and flavour to them). 

Serves 5

500g-1.5kg courgettes (original recipe from Claudia Roden’s Mediterranean Cookery calls for 1.5kg, I only had 500g)

2 onions, peeled & thinly sliced 

2 garlic cloves, peeled and finely chopped 

350g long grain rice

100g Parmesan or strong cheese eg extra mature cheddar, grated

4 eggs

3 tbsp olive oil

1 vegetable stock cube (optional) 

Grate the courgettes and fry in 2 tbsp of olive oil until dark green and considerably reduced in size. Claudia Roden’s recipe says boil for 20 mins then mash and drain, which may be preferable to frying if using 1.5kg of courgettes. 

Put the courgettes into a bowl and fry the onions gently until caramelised. Add the chopped garlic and then add to the courgettes. 

Cook the rice for 10 mins until tender. Drain. 

Beat the eggs and then mix everything together,

Including the finely chopped stock cube if using.  Grease a baking dish well with olive oil and pour in the mixture.

Bake at 200C/180C Fan for 40 minutes until firm and golden. 

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Whole Egg Mayonnaise

Over Christmas I tried to make mayonnaise for the first time, with an egg yolk leftover from making Royal icing. It was surprisingly easy in a food processor. Whilst googling how to do it  I noticed several recipes for whole eggs, so I thought I'd try to make some for tonight's Tuna Mayonnaise (with jacket potatoes) as I only ever use egg whites once a year.

1 large free range egg (room temperature)
1 tsp white wine vinegar

1 tbsp Dijon mustard

200ml sunflower oil

Break the egg into a food processor bowl and process with the mustard, vinegar, and pinch of salt until fully incorporated. 

With the processor running on it's slowest begin dripping oil very slowly into the 'funnel', stopping dripping every few drops to check it is being thoroughly mixed in. Keep at this until about 50ml oil has been added and don't be tempted to rush this stage.

Once 50ml has been added and the mixture is looking smooth and double cream like you can begin trickling the oil in slightly faster, in a steady thin stream. Again stop pouring every now and then to make sure the oil is fully incorporated, or if you see a streak of oil in the mix.  When all the oil has been added, stop the processor and scrape down the sides and around the bottom of the processor bowl then process again to make sure everything is thoroughly incorporated.

Taste the mayonnaise and season a little more to taste. A little lemon juice or vinegar can be added both for flavour, or to thin the mayonnaise if too thick.  If too thin, turn the processor back on and trickle in more oil until thicker. Do bear in mind the mayonnaise thickens very slightly in the fridge.

Once you have mastered mayonnaise (mine has always worked first time, but I remember my father's attempts always separated) you can experiment with different flavours - garlic, paprika, chopped herbs, curry powder etc

I have read that homemade mayonnaise should last in the fridge until the Use By date of the eggs, but I personally am only happy keeping it in the fridge for up to a week.

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Spanakopita, Greek Spinach & Feta Filo Pie

A surfeit of chard at the allotment led me to make this recipe. It is not the kids favourite ingredient, but feta and garlic are. And the filo pastry gave it a surprise crisps like topping. What's not to like?

Serves 4 

1 pack filo pastry

500g spinach or chard

300g feta

4 large free range eggs

1 onion, peeled and finely diced

1 large garlic clove, peeled and crushed

1 tsp dried Greek oregano or thyme

1 coffee cup olive oil

Wash the spinach and roughly chop. Heat 1 tsp of olive oil in a saucepan, cram the spinach in and wilt it. Turn off the heat and leave to cool whilst you prepare the rest of the filling.

Beat the eggs into a small mixing bowl. Crumble in the feta, and stir in the diced onion, garlic, and oregano.  Roughly chop the cooled wilted spinach some more if you like, and stir into the egg and cheese mixture. Season with pepper, and sparingly with salt as the feta is quite salty.

Brush a lasagna type baking dish, just smaller than your filo pastry sheets, with olive oil. Place the remaining filo sheets on a clean work surface and smear the first one with about 2 tbsp of olive oil. I started off brushing on oil but found didn't spread easily and found by far the most effective method was to smear the oil with my hands.

Smearing the top of each filo sheet one at a time, line your baking dish with about 1/3rd of the pastry. Overhanging pastry is fine, even desirable.

Once the baking dish is lined with about 1/3rd of the pastry, fill it with the spinach mixture. Then continue to oil the remaining filo sheets one by one and place them on top of the filling, wrinkly them up if necessary so they don't hang over the sides of the dish. Fold up any overhanging pastry and brush the top with a little extra oil.

Bake for 40 minutes at 180C, or until the top is a deep golden brown.

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Courgette & Cheddar Soufflé

I have returned from holiday to a courgette glut at the allotment, so am expanding my repertoire of courgette recipes.  Someone posted a picture of a courgette soufflé on a gardening group on Facebook, so I thought I'd have a go.  Turns out it's not as hard as I thought.

And an unexpected bonus - my nearly teenage son and avowed courgette hater stomped into the kitchen after calling him down for lunch several times, swiped a ramekin of soufflé I'd made with some leftover mixture from the breakfast bar, and promptly wolfed it down.

Serves 4

300ml whole milk

20g butter, plus extra for greasing

20g plain flour

350g courgettes, topped & tailed

1 tbsp olive oil

100g mature cheddar, grated

3 large free-range eggs

Put butter, milk and four into a small saucepan and heat gently, whisking until the butter has melted. Change to a wooden spoon and stir over the heat until it becomes a smooth sauce.  Turn off the heat and leave to cool whilst you prepare the other ingredients.

Coarsely grate the courgettes.  Mix with a pinch of salt and leave in a colander to drain for 10 minutes.

After 10 minutes squeeze as much liquid out of the courgettes by hand.  Heat the olive oil in a large frying pan, add the courgette and stir fry for a couple of minutes. Turn off the heat and leave to one side

Preheat the oven to 180°C.

Lightly butter a soufflé dish. Add 25g of the grated cheese and shake to coat the base and the sides of the dish. Stir the rest of the cheese into the white sauce.

Separate the eggs, putting the whites into a large, very clean mixing bowl and stirring the yolks into the cooled sauce. Whisk the egg whites to firm peaks.

Stir in the courgettes into the white sauce and season with salt and pepper, then gently fold the sauce into the whisked egg whites.

Pour the soufflé mixture into the buttered soufflé dish. and bake for about 35 minutes, covering the top loosely with a sheet of foil after about 20 minutes, until it’s puffed, golden and cooked at the very centre, yet still soft and creamy inside. Serve straightaway with a lightly dressed, soft-leaved green salad.

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