Egg Benedict + Salmon

 Egg Benedict for lunch....

I made my own hollandaise sauce, easier than I thought , no more paying $25 for an egg benedict

look at these yummmyyyyyyyyyyy yummy meal

 

Egg Benedict
from Jamie Oliver recipes

Ingredients
2 eggs
2 rashers of bacon - change to Salmon *slightly pan fry
1 muffin, halved - I used bagel bread
salt and ground black pepper

FOR THE HOLLANDAISE SAUCE
2 egg yolks
2 tbsp white wine vinegar - I use apple vinegar
5-6 black peppercorns
125g clarified butter
lemon juice, to taste
salt and ground black pepper

Method
SERVES 2

1. To make the hollandaise sauce, place the 2 tbsp of white wine vinegar, along with the black peppercorns, into a small saucepan and reduce the vinegar by half and then strain. Heat the clarified butter in a saucepan. Put the egg yolks into a bowl suspended over a saucepan of simmering water and add the reduced vinegar. Whisk vigorously until the mixture forms a light, airy foam. Gradually add the clarified butter a little at a time to the egg mixture, whisking all the time to form an emulsion. Season with salt, pepper and lemon juice. Keep warm.
2. Poach the eggs for 2-3 minutes. Grill the bacon rashers * pan fry salmon * and toast the muffin halves.
3. To serve, place the bacon on top of the muffin halves, followed by the poached egg. Season with salt and pepper and then pour over the sauce.

have a great day :)

Churros

happy weekend everyone ....
even tho I have no one and nothing to do , still TGIF !!

here some churros I made to brighten up my weekend

Churros are often referred to as Spanish doughnuts.

1 cup water
3 tbsp. butter, diced
2 tbsp. brown sugar
Pinch of salt
1 1/8 cups all-purpose flour
1 tsp. ground cinnamon, plus more for dusting
1 tsp. vanilla extract
2 medium eggs
Vegetable oil, for frying
Confectioners’ or superfine sugar, for dusting

-Heat the water, butter, brown sugar, and salt in a saucepan over medium heat until the butter has melted.
-Add the flour all at once, cinnamon, and vanilla extract. Remove the pan from the heat and beat rapidly until the mixture pulls away from the side of the pan.
-Let cool slightly, then beat in the eggs, one at a time, beating well after each addition, until the mixture is thick and smooth. Spoon the mixture into a pastry bag fitted with a wide star tip.
-Heat the oil in a deep frying pan. Pipe 5″ lengths of the dough into the oil. Deep fry for 2 minutes on each side or until golden brown. Remove with a slotted spoon and drain on paper towels.
-Dust the churros with confectioners’ sugar and a light topping of cinnamon.
-Serves 12

till then...have a great weekend

ps; i miss you mr A :( hiks

Bibimbap

time really movin fastttt this yr....in a blink ....half of 2012 is gone!!!

* Bibimbap is a mixed rice dish from Korea* it is like a "nasi campur" in Indonesia :)

good night