As the egg is such a good source of protein for vegetarians, it seemed a shame to introduce meat or fish into the mix, so only the angel hair pasta dish contains seafood. All other recipes are vegetarian, as long as you check the rennet source in the hard cheeses. On a health craze? These egg recipes will work beautifully with spring green recipes – and don’t forget to add the tomatoes for a tasty tang.
Angel hair pasta with. lemon, crab and prawns
Angel hair pasta with. lemon, crab and prawns
Serves 4 This is a special pasta, more suited to a supper party or spring lunch than a work-weary Monday night. It’s similar to a carbonara in style but, with lemon, basil and a generous amount of shellfish, is surprisingly light and delicate. Ingredients:
4 egg yolks1 egg2 lemons, juice of 1 and finely grated zest of bothSalt and freshly ground black pepper350g angel hair pasta1 tbsp olive oil25g butter1 red chilli, deseeded and finely chopped1 garlic clove, peeled and crushed150g fresh white crab meat (or both white and brown), checked for pieces of shell200g small cooked peeled prawnsHandful of basil leaves, shredded, plus a few whole leaves to serve
Method:
Torta Pasqualina
Torta Pasqualina
Serves 8 This celebratory Italian Easter pie is made with plenty of spinach, artichokes, ricotta and eggs. The olive oil pastry is simple to make, ideal for novices, and is easy to twist and mould as required. Remember to use a Parmesan-style cheese made with non-animal rennet if you’re serving this dish to vegetarians. Ingredients:
300g plain flour, plus extra to dust4 tbsp olive oilSalt and freshly ground black pepper450g ricotta cheese75g pine nuts2 banana or echalion shallots, peeled and finely chopped280g jar chargrilled artichokes in oil, drained and roughly chopped450g spinach leaves50g Parmesan or vegetarian Parmesan-style cheese, finely gratedLarge handful of flat-leaf parsley leaves, finely chopped7 large eggs, 3 of them lightly beaten together, 4 in their shellsSea salt fltakes, for sprinkling
Method:
Beet-pickled eggs with curried yogurt
Beet-pickled eggs with curried yogurt
Makes 6 Pickling eggs in a beet vinegar stains them a magnificent purple-pink. Do this at least four days in advance of making the curried yoghurt topping. Serve a platterful of the dressed eggs at a party or use a couple of pickled egg halves to perk up a ploughman’s lunch. Ingredients:
1 large beetroot, peeled and roughly diced6 medium eggs, not too fresh (as they will be easier to peel after boiling)250ml white wine vinegar or cider vinegar2 red shallots, peeled and finely sliced½ red chilli, roughly sliced1 tsp coriander seeds, lightly crushed1 tsp yellow or brown mustard seeds2 small bay leaves½ tsp sea salt flakes75g granulated sugar
For the curried yoghurt:
1-2 tsp curry paste, to taste4 heaped tbsp thick, Greek-style yogurtSalt and freshly ground black pepperSmall handful of coriander leaves½ red chilli, deseeded and finely sliced½ red shallot, peeled and very finely sliced
Method:
Baked eggs with gruyere, curd cheese and spinach, served with herb butter soldiers
Baked eggs with gruyere, curd cheese and spinach, served with herb butter soldiers
Serves 4 Bake these indulgent eggs in ovenproof dishes for an easy lunch or a substantial starter. To make the butter, use any soft herbs, singly or combined, although tarragon, which has a dominant flavour is best tempered by another herb. Ingredients:
100g salted butter, softened, plus extra for greasing2 tbsp chopped soft herbs, such as chives, tarragon, parsley and basilSalt and freshly ground black pepper200g spinach leaves150g mild curd cheese or ricotta, drained300ml single creamA good grating of fresh nutmeg4 very fresh large eggs30g Gruyère cheese, shaved into strips using a vegetable peeler½ small sourdough loaf, sliced into soldiers
Method:
Prune and custard tarts
Prune and custard tarts
Makes 6 individual tarts or 1 x 20cm tart If you own a cook’s blowtorch, by all means sprinkle the tops of the tarts with a thin layer of caster sugar and caramelise with the flame. For those who don’t possess this specialist tool, I’ve given instructions for making a simple caramel in a pan for finishing. Ingredients:
500g ready-to-eat stoneless Agen prunes 100ml Armagnac or brandy, plus 30ml for the custard 200ml cold black tea, made with 1 tea bag 1 vanilla pod, split, seeds scraped out and reserved 500g all-butter shortcrust pastry Egg white, for brushing 1 large egg 8 large egg yolks 160g golden caster sugar 600ml single cream A good grating of fresh nutmeg Pinch of salt
Method:
