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PostPosted: Fri Sep 02, 2011 10:22 pm 
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Proud Rooster
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Joined: Mon Apr 27, 2009 6:47 pm
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redjohanna wrote:
Here is an easy peasy yummy Lemon Delicious that all the family love:


I belted this one out tonight! Very nice! I used 2 duck eggs and 1 chook egg. Wasn't eggy tasting at all. The wife and kids gave it the :thumbs:

hla wrote:
Chocolate macaroons
.... NEXT!


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PostPosted: Fri Sep 02, 2011 10:29 pm 
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Assist Admin
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Glad you liked it ! It is delicious and easy. I made the impossible quiche last night with salmon, capers and spring onions and was very impressed. Will do that again. :biggrin:
Only trouble was the son turned up today for breakfast and I did not want to share the last two eggs!
Note to self: do not be greedy...eggs come every day

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PostPosted: Fri Sep 02, 2011 11:53 pm 
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Champion Bird
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This thread reminded me of a dessert my mother used to make, called impossible pie. I found a recipe for it and am going to give it a try.

http://www.taste.com.au/recipes/6196/im ... oconut+pie

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PostPosted: Sat Sep 03, 2011 10:02 am 
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Yum Magz! I forgot about impossible pie :biggrin:
Definitely on the make list

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PostPosted: Sun Sep 04, 2011 10:06 pm 
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Fiesty Fowl
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I am so going to try the impossible pie, looks delicious.


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PostPosted: Tue Sep 13, 2011 11:01 pm 
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Showy Hen
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Joined: Wed Jan 13, 2010 9:33 am
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Location: Sydney
An 'already converted to duck eggs' cake recipe and some interesting info on baking with duck eggs. Plus some pretty duck & geese pics! Confections of a Closet Master Baker


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PostPosted: Wed Sep 14, 2011 9:36 pm 
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Champion Bird
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Location: Western Vic
Well I have a pretty serious over supply of eggs at the min.. despite in the last 2 weeks supplying 4 dozen for the breakfast post my sisters 21st, and another 5 dozen for bacon and egg rolls at the local kids footy training! (to think I had to buy some a few months ago!)

So when searching through my cook books for something to cook yesterday, the criteria was for the recipe to have a minimum of 3 eggs!

I found this patty cake recipe (In my 'Country Show Cookbook') that was given the thumbs up by the other half.

Patty Cakes

125g butter, softened
1 cup castor sugar
3 eggs
1/2 cup milk
1 1/4 cup of SR flour
1/2 cup corn flour

1. Preheat oven to 220 degrees celcius.
2. Grease patty tins/papers
3. Beat butter and sugar until well blended and creamy
4. Add eggs one at a time, beating well between each one
5. Add milk and mix
6. Add the flours, which have been sifted together 3 times
7. Spoon mix into patty tins, to 2/3's full
8. Bake for 12-15 mins or until the top springs back when lightly touched (don't over cook)
9. Turn onto covered cooling rack and cool before icing

I then used passionfruit icing, which is just passionfruit pulp mixed with icing sugar.

Yum! :D

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PostPosted: Mon Nov 14, 2011 9:18 pm 
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Hatchling
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redjohanna wrote:
Here is an easy peasy yummy Lemon Delicious that all the family love:

3 eggs separated (use four if small)
2/3 cup caster or white sugar (i have to make do as too far to a shop)
1 lemon rind finely grated
2/3 cup Self raising flour
1/4 cup lemon juice
1 cup milk

Heat oven to 180C
Beat egg yolks, sugar and lemon rind until thick and pale (I use the food processor to make it easy)
Add flour, lemon juice and milk until combined.
Beat 3 egg whites until soft peaks form.
Fold through the lemon mixture until combined.
Put into 2L ovenproof dish
Place dish in a roasting pan and pour boiling water to come 3-4cm up the outside of the dish.
Bake for about 40mins until golden.
Sprinkle with icing sugar and serve

Enjoy! :biggrin:


Made this tonight, it was a real hit, thanks redjohanna :biggrin:


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PostPosted: Mon Nov 14, 2011 9:47 pm 
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Champion Bird
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Location: Western Vic
I modified a few different Carbonara spaghetti recipes to come up with one that uses lots of eggs and one that we like. Not too good for the waist line though! (especially if followed up with the lemon delicious! :rofl: ) It makes a pretty big batch, as we like to take it for lunch as well. Makes about 6 bowls worth.

Michelle's Carbonara Pasta

About 400g pasta (we often use Penne)

Bacon, diced (we use quite alot, 250gms or so)
Handful Mushrooms
a small onion (can use spring onions for some colour)
Garlic to taste (we use 3 cloves)

1/2 cup finely grated parmesan
1/2 cup cream
1 cup milk
4 whole eggs
2 egg yolks

1. Put pasta on to boil in salted water

2. In a frypan fry the onions, mushrooms and garlic (plus add any herbs you might want to).

3. In a microwave safe bowl mix the parmesan, cream, milk, eggs and egg yolks. Combine well and microwave for 1-2 mins or so stirring regularly, until it is warmed through but not boiling.

4. Add the cooked and drained pasta to the pan (reserving some of the hot water in case the sauce needs thinning). Add the warmed sauce and stir for a couple of minutes, but not long enough to allow any of the egg in the mixture to start cooking and appear curdled.

5. If the sauce is too thick, add some of the saved pasta water. The idea of this is to not add anything cold to the pan, as the change in temp can cause it to curdle.

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slightly obsessed with wyandottes..must stop hatching chickens!
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PostPosted: Tue Nov 15, 2011 8:19 am 
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Proud Rooster
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Why not make the pasta to go with the Carbonara? The basic recipe I use and work with is below..
400 grams plain flour,
1 tsp olive oil (can use veg., etc)
5 eggs (if using duck eggs; I use four.)

Place flour on a bench or in a bowl; make a well in the centre; add wet ingredients; then using your fingers; slowly combine, adding more flour as needed to bring the dough together well. Flour your bench; turn the dough out; and knead until smooth and not sitcky at all. Dough will be fairly stiff. Wrap in cling wrap and allow to rest for 1 hour at least at room temperature before rolling out (I got one of those rolling machines from woolies for 15 bucks; great investment; been used a fair few times)

You can also use up extra silverbeet/spinach in the recipe, making green pasta; by...
Boil 2 litres water; add 250 grams spinach (or similar leaves) and good well until fully wilted and any stems are quite soft.
Drain a bit of the water off; leaving enough still to cover your spinach in the pan.
Allow to cool a few minutes; then using an immersion (Stick) blender; blend until all has been well combined; is somewhat like a paste consistancy (you can use a food porcessor; etc.).
Using a very fine coliander (I use those white mesh ones) in batches; pressing with the back of a spoon to get out the excess moisture.

Then follow the recipe above; but take out one egg (so instead of 5 standard chicken eggs; be 4); and add the spinach with the wet ingredients.
I usually double the recipe and freeze any excess; saves me the time next time.
Enjoy!

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PostPosted: Tue Dec 06, 2011 12:18 am 
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Clever Cockerel
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Location: Southern Highlands NSW
Heaps of egg recipes:

http://whatscookingamerica.net/Eggs/EggRecipes.htm

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PostPosted: Thu Jan 12, 2012 1:15 pm 
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Dapper Duck
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I use up most eggs with curries: any good curry, especially a vegetable curry, goes very well with eggs. I simply hard boil and serve them with the curry.
Hard boiled eggs are easier to peel if they are older: mine seem to need to be at least 7 days old to be able to peel them easily.

Vegetable curry: Fry onion, garlic, ginger until browned. Add spices to taste, eg cumin, coriander, chilli, ... (or curry paste, curry powder, etc.) then add any chopped veggies in season. Stir well, then add a can of tomatoes or some skim yoghurt, simmer until the veggies are cooked. Serve over rice or with bread.


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PostPosted: Thu Jan 12, 2012 10:19 pm 
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Champion Bird
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Location: Tasmania
That sounds delicious EileenM.
I make a similar curry with coconut milk instead of yoghurt and sprinkle roasted peanuts on top.
Never thought of adding boiled eggs so I must try that.


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PostPosted: Sun Feb 19, 2012 2:55 pm 
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Dapper Duck
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Pancakes use 3 eggs and are light and fluffy.

Here is the recipe!

Beat well 3 egg yolks (see the last step that uses the egg whites)

Beat in 1 2/3 cup buttermilk
1 teaspoon baking soda

Sift together 1 1/2 cups white flour
into a bowl 1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt

Beat the buttermilk / egg / baking soda mixture into the dry ingredients

Beat in 3 tablespoons melted butter

Fold in 3 egg whites, stiffly beaten

Then stir in the blueberries or other fruit or nuts of your choice. Cook on a oiled griddle or pan.

It needs about 1 cup fruit, such as blueberries, raspberries, even mixed berries is good.


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PostPosted: Tue Feb 21, 2012 1:35 pm 
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Golden Phoenix
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Location: Tarago, near Goulburn
Pasta with eggs (a sort of pasta cabonara).

Quantities roughly for four - or in our case, two for dinner and two for lunch the next day.

Boil pasta - 300-400g or so.

Get a large bowl that will fit all your pasta.
Break 3 whole eggs (that's what I used, anyway).
Plop in a good tablespoon or two of cream, yoghurt, or sour cream. (Any work. I used yoghurt most recently).
Pop in a couple of teaspoons of pesto.

Beat thoroughly until all nicely mixed and smooth.

Grate a cup of cheese, add it in, stir to mix.
If you like, chop other things and add - fresh rocket, or herbs, or lettuce, or ham, or bacon, or cooked chicken ... make sure they're all stirred in properly.
Grate in cracked pepper.

When the pasta is cooked, drain it and put the hot pasta instantly into the large bowl. Toss around so the sauce coats everything and the heat of the pasta cooks the eggs. Serve immediately.

Re-heats ok the next day, but is best when just-made.


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