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Ezine ready page
Ezine ready page
Posted on November 5, 2009 by Mrs Crimbles | Posted under Recipes
Mrs Crimbles Recipes (1)
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Boiled eggs are great served with the yolk a little runny so the toasted bread soldiers made with Mrs Crimble’s gluten free bread can be dipped into the egg and then pulled out dripping with the delicious runny yolk. However take care that the egg white is not undercooked Mrs Crimble’s guide for boiling an egg… Producing a perfectly boiled egg is mainly down to the timings used. Best to experiment a number of times as many people have a different view on the best timings to produce a perfect egg In a small saucepan bring to the boil enough water to cover the eggs. Turn the heat down to a gentle simmer and using a tablespoon add the eggs gently to the pan. Immediately set the timer. Simmer gently taking care the eggs don’t bounce around too much Suggestions of timings… 4 minutes – will give a really soft-boiled runny egg 5 minutes – will give an egg white that is just set and a yolk that is still runny 7 minutes – will give an egg white and yolk that are set, maybe with a slightly soft yoke in the centre With Soldiers… Crack and slice off the top then enjoy with toasted or fresh buttered Mrs Crimble’s bread soldiers Helpful hints… When the eggs are boiled, pressure can build up in the air pockets & cause cracking. To stop this make a pinprick in the rounded end of the shell which will let the steam escape. Also boil eggs that are already at room temperature Mrs Crimbles Bread And Butter Pudding You will need… Two Mrs Crimble’s 400g gluten free white loaves Butter or margarine to spread on the bread 100g mixed fruit Juice and zest of 1 lemon 80g Demerara sugar For the custard 2 large eggs 300ml / ½ pint milk 285ml tub of double cream Vanilla essence Optional: ½ teaspoon mixed spice 2 pint oven proof dish Baking Instructions… 1. Preheat the oven to 200°C / 180°C fan / 375°F / Gas Mark 5. 2. Remove the crusts and slice the loaves 3. Butter each slice 4. Arrange half of the buttered slices on the bottom of the dish 5. In a bowl mix together the dried fruit, lemon zest, lemon juice and sugar. 6. Sprinkle 2 thirds of the fruit mix onto the bread as they are arranged in layers. 7. Cut the remaining buttered slices into triangles and arrange in layers on top of the dish 8. Scatter the top with the remaining fruit 9. Whisk the eggs, milk, cream, vanilla and any mixed spice together. Pour over the bread taking care to get all the bread wet 10. Leave to stand for half an hour for the bread to soak up the liquid. 11. Lightly press down the bread with a fork to ensure all the bread is soaked in milk 12. Bake in a pre-heated oven for 25-30 minutes until the pudding is golden brown on top. Oven temperatures and cooking times may vary. These instructions are given as a guide only. About The Author: Mrs Crimbles are a food manufacturer specialising in gluten free bread and other gluten free food. |
Tags: GLUTEN FREE FOOD
