Over the past decade, many food based allergies and afflictions have changed the way many of us eat. Gluten allergies, egg allergies and dairy intolerance are just some that we will look at throughout this coming year. In addition to allergens, there are diets that require us to reduce intake of certain ingredients, such as salt and sugar. This month we look at producing regular recipes that are completely ‘egg-free’. As always, happy cooking!
Egg Free Baby Spinach Quiche
10g unsalted butter
2 white onions, thinly sliced
1 stalk spring onions, finely chopped
1 tspn garlic, crushed
250g mushrooms, thinly sliced
30g unsalted butter
40g plain flour
1 medium red capsicum, finely diced
50g baby spinach
20g chives, fresh, finely chopped
1/4 cup parmesan cheese, finely grated
• Preheat oven to 180°C.
• Lightly butter a casserole dish approximately 20-22cm in diameter.
• Melt the first butter in the base of a saucepan. Add the onions, the spring onions and garlic. Cook to a light brown colour, until the onions are translucent.
• Add the mushrooms and cook, stirring, for two minutes or until mushroom has softened. Remove and cool until needed.
• Melt remaining butter in a saucepan over high heat. Add flour. Cook and stir for one-two minutes. Remove from heat.
• Gradually stir in milk until smooth. Cook and stir for five minutes or until mixture boils and thickens. Remove from heat.
• Season it with salt and pepper.
• Spoon the mushroom mixture into the casserole dish and top with the finely diced capsicum and the baby spinach and chives.
• Top with milk mixture. Sprinkle the remaining parmesan cheese and bake for 20 to 25 minutes until golden brown.
• Cool slightly before serving.
Thai Fish Cakes
500g white fish fillets
3 tspns red curry paste, store bought
2 tspns lime zest, finely grated
1 tspn fish sauce
1 purple onions, diced finely
1 tbspn coriander, chopped
1 tbspn fresh chives, chopped
125g sour cream
2 tbspns sweet chilli sauce
• Place fish, curry paste, lime rind, fish sauce, salt and pepper in a food processor, and process until combined but still coarse.
• Mix through onion, coriander and chives. Shape into six patties.
• Place on a baking tray lined with baking paper and chill for 10 minutes.
• Combine sour cream and sweet chilli sauce in a small bowl, cover and chill until needed.
• Heat a little oil in a non-stick frying pan. Cook the patties over medium heat for four minutes on each side or until golden.
• Remove and drain on paper towel.
• Serve hot with a salad and the sour cream as a dip.
Eggless Chocolate Cakes
375g plain (all-purpose) flour
1 tbspn baking powder
48g cocoa powder
210g brown sugar
1/2 tsp bicarbonate of soda
130g butter, melted
1 tbspn white vinegar
1 tspn vanilla extract
For chocolate icing:
220g dark chocolate, chopped
135g butter, chopped
80g icing sugar mixture
• Preheat oven to 180°C. Line a 24 cup muffin pan with paper cases.
• Combine the flour, baking powder, cocoa powder, sugar and bicarbonate of soda in a large bowl. Make a well in the centre.
• Whisk the butter, milk, vinegar and vanilla together in a jug. Pour into the well and use a wooden spoon to gently stir until mixture is just combined.
• Spoon the mixture evenly into the lined pan.
• Bake in a preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Remove from oven and set aside to cool.
• To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for three to five minutes or until chocolate and butter melt and the mixture is smooth. Remove from heat.
• Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each muffin and serve immediately.