Wednesday, 2 October 2013

Yummy Recipes For Using Your Own Free Range Eggs

Autumn has long been my favourite time of year since I was a young child. I don't know if it's due to the almost golden sunlight, the russet ochre of the trees or running through piles of crisp leaves, but Autumn will always be the season for me. However, for us poultry keepers it can mark the time where our chickens, tired from a long and productive summer of egg laying take some time off to put their feet up, and the abundance of fresh eggs each morning can dwindle.

Freshly Laid Eggs from the Flyte so Fancy Hens
Freshly Laid Eggs from the FSF Hens
So for a last hurrah before Winter arrives, we turned to the source of all things yummy, scrummy and good for the tummy; the Flyte So Fancy HQ Head of Cakes and Pastries, Grandy. She has supplied us with some cracking recipes to use the last of our eggs and the expert advice of "clean palms, mucky fingers" (whatever that means?).

First off, a brilliant breakfast treat

Dropped Scones

Preperation 10 mins. Cooking time 3 mins.

225g / 8oz self raising flower
2.5ml / 1/2 tsp salt
15ml / 1 tbsp caster sugar
1 egg
300ml / 1/2 pint fresh milk
25-50g / 1-2oz butter melted
Butter, Jam or Honey to serve

Sift the flour and the salt into a bowl, then add the sugar. Mix to a smooth creamy batter with whole egg and half the milk. Stir in the remaining milk. Brush a large heavy frying pan with melted butter, then heat. Drop small rounds of scone mixture, roughly 12 in all, into the pan. Cook until bubbles show on the surface, usually around 3 minutes. Carefully turn over with a knife, and cook for a further 2 minutes. Pile the scones on a plate to keep warm and then serve immediately with lashings of butter, jam and honey. Delicious!

A little savory snack now, perfect for a picnic or in a lunchbox.

Stilton-Filled Eggs

4 eggs, hard boiled and shelled
50g / 2oz blue stilton cheese
5ml / 1tsp paprika
30ml / 2tbsp fresh single cream
salt and freshly ground pepper
60ml / 4tbsp mustard and cress
small slices of tomato to garnish

Halve the eggs length ways and carefully remove the yolks. Place yolks in a bowl and mash finely with the Stilton and stir in the paprika and cream then season to taste. Pile back into the egg white halves. Cover serving plates with mustard and cress and then place egg halves on each. Garnish each with slices of tomato and chill lightly before serving.

Finally, a brilliant tasty pudding that will have people queuing for thirds before they have had seconds.

Queen Of Puddings

Preparation 25 mins plus 30 mins standing. Cooking time one and a quarter hours.

100g / 4oz fresh white breadcrumbs
25g / 1oz caster sugar
5ml / 1tsp grated lemon rind
450ml / 3/4 pint fresh milk
25g / 1oz butter
2 egg yolks
30ml / 2 tbsp raspberry jam warmed

Separate the yolks and whites of two eggs.Whisk the whites in a dry, grease-free bowl until soft and peaky. Gently fold in 75g (3 oz) caster sugar with a metal spoon. Put the breadrumbs, lemon zest and the remaining caster sugar into a bowl and toss to mix. Pour the milk into a saucepan. add the butter and heat gently until the butter melts (do not boil). Pour the milk over the breadcrumb mixture, stir well. Beat the egg yolks and fold in. Leave to cool for about 30 mins. Spread into a 900ml (1 1/2 pint) greased oven proof dish. Bake in a preheated  oven at 170 C (325 F or Gas Mark 3) for 30 mins or until set. Remove from the oven and spread the melted rasberry jam over the surface of the pudding. Cover with meringue mix swirls. Return to the oven and bake for a further 30-40 minutes or until the meringue is a pale golden colour. Serve hot on its own, or serve with double cream.

Some lovely recipes to use up the last of your eggs and have a real feast at the same time. If you have some great recipes of your own that you're willing to share, why not post them up in the comments below. We're always in search of new exciting recipes here at Flyte so Fancy.

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