I Will Ascend Above

Move over, Egg Benedict! Make way for Cloud Egg or Soufflé Egg. I have never seen this or heard of cloud egg until my friend who was on holiday in Croatia sent me a photo of what she had for breakfast.

After watching a YouTube video on how to make cloud egg, I quickly made a portion for dinner. Yes, Dinner! I wanted something quick and light with minimal washing up. I'm not sure if my cloud egg tastes like hers but it sure looks the same. The meringue is slightly crisp and fluffy. The yolk is done just right. This dish is exactly like what it is called. Cloud Egg!


Cloud Egg with Ham and Chives
serves 1

Ingredients
1 large egg
1 piece of ham, chopped
Small handful of chives, chopped
Pepper and salt to taste
Chili powder and chopped parsley to garnish(Optional)

1 toast or burger bun

• Preheat oven to 160C
• Separate egg yolk and white.
• Whisk egg white, add seasonings to taste. Whisk egg white till stiff peak.
• Fold in ham and chives.
• Place half a buttered bun or toast on a lined baking tray. Spoon meringue onto the toast. Make a small dent in the center for the yolk. Bake for 15 mins until slightly browned, remove from oven and gently pour yolk in the center.
• Bake for another 5 minutes or until yolk is done to your liking.

Note: I used home made garlic buttered bun.

I will ascend above the tops of the clouds; I will make myself like the most high. Isaiah 14:14

God called the light Day

Poaching eggs is so fuss free and neat. If you have mastered the know how, you would be like me, have poached eggs for every breakfast.

For this breakfast idea, blanched asparagus for a few seconds in boiling water, remove and soak in cold water to cool. Add sweet cherry tomatoes, sliced avocados and store bought smoked salmon slices. Place poached egg, and black pepper to serve. Healthy gourmet looking breakfast done in 10 minutes.

Jamie Oliver has put up a Perfect Poached Eggs video and I like his lively presentation, clear and easy instructions. In the video, he shows three ways of poaching eggs. My poached egg is done using the first method.

Healthy breakfast goes with a healthy shake. This has two avocados flesh, a spoonful of Milo powder, a spoonful of gula melaka crumbs and a cup of low fat milk.

And God called the light Day, and the darkness he called Night. And the evening and the morning were the first day. Genesis 1:5

Go and Make Disciples of All Nations

British classic scotch eggs are picnic food and pub food. Traditionally made with sausage mince, but now they come in different fillings and flavours.  Here, my scotch eggs are starter/main course with cured salmon and fennel and orange salad.
The smoked salmon was cured with star anise, fennel seed, orange zest, sugar and salt. For this recipe, you don't need to cure the salmon overnight,  just leave it in the fridge for 12 hours, rinse the salt away, and the cured salmon is ready to eat.

As for the scotch eggs, cook for 5 minutes in boiling water and remove from heat. Then you coat breadcrumb and deep fry them.  You want to have soft runny yolk when cut, so it is important not to over cook your eggs. You can use quail eggs if you like but I must let you know it is not an easy task to peel small and slippery soft quail eggs. Check out my other Scotch Eggs with Thai Red Curry Paste here.
Fennel and orange make great salad combination and is very nice with the orange cured salmon.




Scotch Eggs with Orange Cured Salmon
Adapted from Cuisine Magzine

Cured Salmon
2 star anise
1 teaspoon fennel seeds
1 teaspoon coriander seeds
200g rock salt
60g sugar
zest of 1 orange
200g piece salmon fillet, trimmed and cleaned

Method

• Grind the star anise, coriander seeds and fennel seeds in a mortar and pestle. Mix together with the salt and sugar then zest the orange over the salt mix, so that the mix catches all the orange's spray and oils. Mix well to combine.

• Place some salt mix on a tray then place the salmon top. Cover with the remaining salt mix then wrap tightly in cling film and refrigerate for 12 Hours. Wash the salt mix off well and pat the salmon dry. Slice into strips.

Scotch eggs
8 eggs
250g smoked salmon trimmings
50g smoked salmon (cured salmon)
zest of 1/4 lemon  (1/2 tbsp lemon juice)
5g chopped parsley (dill)
pinch of salt
pinch of sweet smoked paprika
1 cup plain flour
1 1/2 cups breadcrumbs (panko)
vegetable for frying

Method

• Bring a deep saucepan of water to a rapid boil then add 6 eggs and boil for exactly 5 minutes. 
• Remove and place into a bowl of iced water to cool. When cooled, carefully peel then reserve until ready to use.

• Put both the salmon trimmings and paprika smoked salmon (cured salmon and dill)in a food processor and blend with a good pinch of salt until a nice smooth paste forms. Transfer to a bowl and mix in the parsley, salt and paprika. Lay a sheet of plastic wrap on a bench then put the salmon in the middle of it. Cover with another sheet of plastic wrap then gently roll out with a rolling pin until you have a thin sheet of salmon.

• Remove the top sheet sheet of plastic wrap and cut the salmon into 6 squares. Carefully wrap each egg in a square of salmon, pressing it on so that the eggs are well coated.(rest in the fridge until ready for deep frying)

• Preheat the oven to 170C and heat a deep fry to 170C. Put the remaining eggs in a bowl and beat lightly. Put the flour on a small plate and the coated eggs in flour then dip in the egg mix and finally coat with breadcrumbs, pressing them on gently.
• Deep-fry the eggs until golden then drain on kitchen paper.Put in the oven for 5 minutes, just to make sure that the yolks are warmed through. Season and serve.

Linking this post to Little Thumbs Up 'Eggs' hosted by Baby Sumo of Eat Your Heart Out,  organised by Zoe from Bake for Happy Kids and Doreen from My little favourite DIY

Therefore go and make disciples of all nations, baptizing them in the name of the Father and of the Son and of the Holy Spirit, and teaching them to obey everything I have commanded you.

Matthew 28;19-20

The Bible has commanded us to put our faith in action. For the past two weeks, Sunday school children learned to share the Gospel message, sing the Wordless Book song, do a Wordless book puzzle and knot Wordless strings bracelets.

Wordless Book Song

BLACK My heart was dark with sin Until the Saviour came in (Romans 3:23)

RED        His precious blood, I know Has washed me white as snow(1 Corinthians 15:3-4)

WHITE    And in God's Word I'm told(John 3:16)

YELLOW I'll walk the streets of gold, (John 1:12)

GREEN   To grow in Christ each day ,I read my Bible and pray(Hebrews 13:5)

The Fire Is Not Quenched

Eggs In Purgatory is a hangover dish by Nigella in her cookbook, Nigellisma. According to Miss Lawson, this dish cooked in a fiery tomato sauce feels like heaven after a night of carousing. She first made this when she was a teenage student living in Florence. This Italian version Uova Al Purgatorio cost very little and is quick and simple to make, but look so delizioso. You can cook for one, or for a group in a large communal pan for a quick meal of breakfast or supper.

Please note that there are few versions of Eggs in Purgatory, originally called Shashuka or Harrisa Egg. The spices used in the original version reflected its roots in North Africa. It is a staple poached eggs dish in Tunisia, Morocco, Algeria and Libya. It is also popularly eaten in Israel. The name Eggs in Purgatory, is probably the Italian/Spanish version where there are mostly Roman Catholics. The eggs simmering in a fiery bubbly tomato sauce look like they are in purgatory.  Purgatory is the place where those who die in a state of grace but are not ready for ascension into heaven, must wait in a long suffering limbo.

Eggs In Purgatory
Adapted from Nigellisma
Serve 1

Ingredients

1 tablespoon olive oil
1 small clove garlic (peeled)
1/4 teaspoon dried chilli flakes(1 tsp)
1x 400grams can chopped tomatoes(250g)
1/2 teaspoon sea salt flakes(normal sea salt)
1 or 2 large eggs(1 egg)
2 teaspoon grated parmesan or more as needed
1 splash of chilli oil (optional to serve)
2 slices white bread or your choice


Method

• Pour the olive oil into a frying pan, then grate in or mince and add the garlic, scatter in the chilli flakes and put the pan over a medium heat, stirring for 1 minute.

• Tip in the tomatoes, stir in the salt,and let it come to a bubble. It's got to be hot enough to poach an egg in.

• Crack in the egg, sprinkle the Parmesan over it, leaving some of the yellow yolk still exposed, and partially cover with a lid.

• Let it bubble for 5 minutes, by which time the white should be set and the yolk still runny, but keep an eye on it.

• Remove from the heat and serve - if so wished - sprinkled with a little more Parmesan and some chilli oil, and some bread to dunk in.

This post is linked to Little Thumbs Up "Egg' hosted by Baby Sumo, organised by Zoe and Doreen.
This is also linked to Cook Like A Star "Nigella Lawson' hosted by Anuja,  and organised by Zoe and Joyce.

Where their worm does not die and the fire is not quenched.  Matthew 9:48

Or If He Asks For An Egg

Huevos Rancheros is a classic Mexican breakfast traditionally served with fried eggs on corn tortillas and top with hot chili and tomato sauce, refried beans( cooked mashed beans) and guacamole. As the breakfast dish became popular outside of Mexico, many variations are created with addition of non Mexican ingredients like sour cream, lettuce and cheddar cheese.

Today, I want to share with you my version of huevos rancheros. This version might not be authentically Mexican, but I am giving you this my thumbs up for a yummy and uncommon breakfast dish. (uncommon in Asia). This is also good for brunch or light meal. Provecho!

Huevos Rancheros with Pico de Gallo

Serves 1

1tortillas of your choice

2 eggs

15g shredded cheddar, 

1 large tomatoes, seeded, diced

1 red capsicum, diced

1 avocado, diced

1 red onion,chopped

1 red chili, seeded,finely sliced

I tablespoon of roughly chopped coriander

1-2 tablespoons lime juice

Salt to taste

15g cheddar cheese to sprinkle

Coriander to garnish

Tabesco to serve

Method

Pico de Gallo(Salsa Fresca)

• Mix tomatoes, red capsicum, avocado, chili,onions and coriander with lime juice. Add salt to taste. Do not over mix the ingredients or it will turn too mushy.  Cover and chill in the fridge.

Note: I used red chilli to replace jalapenos


Huevos Rancheros

• Heat the tortilla on oiled pan until it turns lightly brown. Flip over the tortilla.

• Sprinkle some cheddar cheese over the tortilla and let it melt.

• Break eggs over the melted cheese, season with salt. When the egg white is slightly set, flip the tortilla over and let it cook for a few seconds.

• Slide the tortilla onto a serving plate, top with salsa fresca, coriander, cheese.
• Best serve with Tabasco sauce.

Note: If you like beans, get a can of black beans or Pinto beans. Cook and mash the beans, serve as spread on the tortillas or as side.

This post is linked to Little Thumbs Up 'Eggs' hosted by Baby Sumo of Eat Your Heart Out,

organised by Zoe, Bake for Happy Kids and Doreen, My little favourite DIY

Or if he asks for an egg, will give him a scorpion? Luke 11:12

A loving earthly father will not give his child scorpion to eat if he asks for an egg. Therefore, the loving Heavenly Father will give the Holy Spirit to His children when they ask for it.

Blessed Are Those Who Are Persecuted

 Scotch eggs are street food on the go and they are Brits classic.  They were originally made by fine food store Fortnum and Mason in the 1700s as fine picnic food but today they are classified under market or street food. Sausage mince is traditionally used but I am using fresh pork mince for this.
This recipe is taken from Andy Bates, a food network chef, Streets Feasts. Andy Bates owns a pie company  which sells British classic pies in food markets in London.

A good scotch eggs has runny yolk, moist mince and crisp shell. I would prefer my yolk to be runny when cut through but they are quite alright here, not overly done. There are two other scotch eggs recipes in this book beside the Thai Red curry Paste. Do give this a try if you have not tried scotch eggs. They are delicious and made great finger food.

Thai Red Curry Scotch Egg
Andy Bates, Star of Street Feasts

Ingredients

4 large free range eggs
350g pork mince
30g Thai red curry paste (1 heaped tablespoon)
3 tbsp fresh coriander, finely chopped (2 kaffir leaves, finely shredded)
Salt and freshly ground white pepper

For the coating

115g plain flour, seasoned with salt and freshly ground black pepper
2 free range eggs, beaten
2 tbsp milk
200g natural breadcrumbs (panko)
200g peanuts, finely chopped (omitted)
vegetable oil for deep frying


Method

• Place the eggs, still in their shells, in a pan of boiling water and simmer for 6 minutes. Drain and cool the eggs under cold running water. When cooled, peel carefully and set aside.
• Mix the pork mince with the Thai red curry paste and coriander in a bowl and season with salt and white pepper.

• Divide into four and flatten each out on a piece of cling film into ovals about 12.5cm long and 7.5 cm at its widest point.

• Place each egg on to a sausage meat oval, then pick the cling film square up by its corners, and use it to wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.

• Prepare a crumbing station by adding flour to a wide bowl. In another bowl, combine the beaten eggs with milk. Mix the peanuts with the breadcrumbs on a large plate.
• Roll each one first in the flour, then in the beaten egg, making sure it is completely coated. Then finally roll in the breadcrumbs/peanuts to completely cover. Repeat the process excluding flour to double-coat.

• Heat the oil in a deep fryer to 180C. Carefully place each Scotch egg into the hot oil and deep-fry for 7-8 minutes until golden and crisp.
• Carefully remove from the oil with a slotted spoon and drain on kitchen paper.

• Allow to rest for 10 minutes before serving.

Note: I cooked half recipe(2 eggs) I think this is even more delicious with finely chopped peanuts in the breadcrumbs which I did'nt add. I substituted coriander with kaffir leaves which I think is very good. It gives the mince a nice flavour, I used store bought red curry paste Dancing Chef brand. You might want to add more curry paste if you can take the heat.

All my pictures are a bit blurry and overexposed. Someone has adjusted the setting of the camera and I am unable to reset it. As I was taking pictures, two painters were outside my flat window and I gave them the eggs.(I have taken one half for tasting). They took a bite, and to my surprise, both gave this a thumbs up! 

He was just outside the window.

 As the gondola was lowered down, this painter gave the thumbs up and I quickly snapped this with my camera phone.


This post is linked to Little Thumbs Up "curry paste or powder" hosted by Miss B from
Everybody eats well in Flanders and organised by Zoe from Bake for Happy Kids and Doreen from
My little favourite DIY

This is also linked to kitchen flavours Cook-Your-Books #1

The Beatitudes

Blessed are those who are persecuted because of righteousness, for theirs is the kingdom of heaven.
Matthew 5:10
We are all living for Christ and living the way a Christian should be. In showing mercy, kindness, and righteousness which sometimes may be offensive to some, so we must be prepared for opposition  We should rejoice, for the reward in heaven will be great.