CEiMB – Spicy Egg and Avocado Wrap (my pick!)

This week it was my turn to pick a recipe for the lovely group of ladies that cook along with Craving Ellie in My Belly (or bake, depending on the recipe that is chosen). Since the weather here has been quite good the last couple of days I wasn’t in the mood to spend a lot of time in the kitchen and so I decided to pick something easy.

I still had some recipes bookmarked from when I got to pick a recipe last time and I soon found something that sounded completely right to me: Spicy Egg and Avocado Wrap on page 31 of So Easy. I understand these wraps were supposed to be a breakfast meal, but I paired one wrap with a lovely salad and called it dinner. I loved the kick that the Thai chili sauce added to the wrap.


Go visit the other ladies of CEiMB here and see what they thought of the wraps. It looks like June will be a tasty month, want to join in on the fun? You’re always welcome!!!!

Spicy Egg and Avocado Wrap
makes 4 servings (serving size 1 wrap)

8 large eggs
4 large red-leaf lettuce leaves (I used iceberg lettuce)
4 whole-wheat wrap breads (about 9 inches in diameter)
1 avocado, pitted, peeled, sliced
1 medium tomato (about 4 ounces), sliced
1/8 English cucumber, thinly sliced
1 tablespoon prepared Thai chili sauce or hot sauce, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the eggs in a 4-quart saucepan. Cover with water, bring to a boil, reduce the heat, and simmer for 9 minutes. Remove from the heat, rinse with cold water, and peel. Remove the yolks from 4 eggs and discard the yolks. Slice the remaining egg whites and whole eggs into 1/4-inch slices.

Lay a lettuce leaf over the center of each wrap bread. Top with the avocado, sliced eggs, tomato, and cucumber. Sprinkle with the chili sauce and season with the salt and pepper. Fold one side of the bread about 2 inches over the filling to form a pocket and roll into a wrap. Eat immediately or cover in foil and store in the refrigerator for up to 1 day.

Twitter Avatar April – Jacques Pepin: Cinnamon-Lemon Cakelets

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

April’s avatar chef is Jacques Pepin, chosen by Di of Di’s Kitchen Notebook. I chose to make Cinnamon-Lemon Cakelets, the original recipe was for Cinnamon-Lemon Pound Cake, but I prefer cakelets :). Ofcourse I added a bit more cinnamon than written in the recipe and after tasting decided it could have used even more cinnamon as the flavor didn’t really stand out. The cakelets were baked for about 23 minutes. The original recipe can be found here.

Next month’s chef is David Chang, chosen by Tracey.

>Strawberry Coconut Pudding for for Taste & Create XVIV

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And here’s my second entry for this month’s Taste & Create: I had some leftover light coconut milk from the Thai-style Chicken for CEiMB, so I decided to go ahead and try Kit’s Piña Colada Pudding. Unfortunately I couldn’t find the Knorr Piña Colada jelly, but did find some strawberry jelly and gave that a go. I changed the quantities a bit as I only had about 300 ml of coconut milk left, so I had 300 ml coconut milk and .


When you look at Kit’s post you’ll see that there is a thin layer of pineapple jelly on top and a thick, creamy coconut pudding underneath when the dessert is unmolded. Unfortunately it didn’t quite work out for me like that: my pudding is one big pink pudding, no thin layer of jelly…. I wonder what went wrong…… The pudding also wasn’t as thick as my jelly normally is, however it did taste amazing!! Yum!! I’ll definetely make it again, but next time I’ll use the proper quantities!
Strawberry Coconut Pudding
1 can of coconut milk
1 box of Strawberry jelly
boiling water
Follow the instructions printed on the box but substitute coconut milk for the boiling water.
The recipe calls for 500 ml of water, use 100 ml of boiling water to soften the jelly and then added the can of coconut.

>Pepernoten, Speculaasspices and Self-rising flour

>Only a few more days and it’s Sinterklaas: the 5th of December. I promised Natalia to post a recipe for pepernoten, so here it is!! Pictures will follow tonight!!

Pepernoten (recipe adapted from Hollandbymail)
125 grams flour
125 grams self-rising flour (recipe below)
100 grams butter
80 grams brown sugar
2 tbsp water
1/8 tsp salt
1 egg yolk
1 tsp speculaasspices (recipe below)
1/2 tsp cinnamon
1/8 tsp ground aniseseeds

Knead all the ingredients into a dought and shape it like a ball. Let this ball rest in a cool place for an hour, for example in the fridge.

Preheat the oven at 160 degrees Celsius o2 320 degrees Fahrenheit. Butter the baking sheet. Make little balls out of half of the dough, the balls should have the size of a marble. Put the little balls on the baking sheet, equally spaced from each other. Half the ball should fill an entire baking sheet with pepernoten.

Push every little ball down just a bit. Put the baking sheet in the middle of the oven and bake the pepernoten untill they are ready and goldenbrown, this will take about 20 minutes. Let the pepernoten cool. While the first batch of pepernoten is baking, you can make the second batch.

Speculaasspices
8 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cloves
1 tsp white pepper
1 tsp powdered ginger
1 tsp cardemom

Put all the spices into a bowl and mix them well. Keep the speculaasspices in glass yar that closes very well to keep the flavours.

Self-rising flour
1 cup all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder

Mix to combine.

Recipes still to come this week:

  • Linzer Sables for TWD (pg. 134-135 of Baking: From My Home to Yours by Dorie Greenspan)
  • Lemon Ricotta Cookies with Lemon Glaze

>Cinnamon Sugar Doughnut Muffins

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I love doughnuts, I also love muffins; but what do you think about: Cinnamon Sugar Doughnut Muffins…. Sounds great huh? It is absolutely fantastic! The first attempt was a big succes with my col-workers. The second attempt I added some cinnamon to the batter, because I am a huge fan of cinnamon. This resulted in an actual wedding proposal!

The orginal recipe I found on Laura’s beautiful blog: http://laurarebeccaskitchen.blogspot.com/2006/06/cinnamon-sugar-donut-muffins.html

This is my version:

Cinnamon Sugar Donut Muffins (appr. 12 muffins)

Batter
2 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup plain yogurt
2/3 cup packed brown sugar
4 to 8 tbsp oil
1 tsp vanilla

Topping
1/2 stick butter, melted
1/4 cup sugar
½ tsp cinnamon

Position oven rack in the middle position and preheat oven to 205 degrees Celsius. Line a standard muffin pan with paper cups.Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.

In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Don’t overmix; batters should not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl.

As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture.

Set on a rack to cool.