Spaghetti carbonara with Glenballyeamon free range eggs

Serves 4

This is probably one of the tastiest pasta dishes I've ever made. It's so simple. Done the traditional Italian way (i.e. no cream, milk or other extra ingredients) and showcases Glenballyeamon eggs perfectly!

Ingredients

Spaghetti

1 packet of spiralised courgette

2 packets of lardons

2 eggs & 1 yolk

60-100g Parmesan cheese (according to your taste) 

Salt to taste

Method 

Cook the spaghetti and spiralised courgette according to the instructions until al dente.

Meanwhile fry the lardons in a large pan and in a separate large dish whisk the eggs and yolk, grated Parmesan and a pinch of salt.

Once the spaghetti and courgette are ready, drain them and put them into the pan with the lardons. Stir them through to ensure that they are all coated with the lardons and juices.

Then lift the spaghetti and lardon mixture and put straight into the dish with the whisked egg and cheese. Stir throughly so that the egg mixture coats all of the spaghetti. 

Serve immediately with a green salad and whatever accompaniments you choose. 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Spaghetti carbonara with Glenballyeamon free range eggs. 

The jam journey

It's hard to believe that I've been making jam now for almost 2.5 years. I'm delighted and incredibly proud that you can buy or sample my jam and chutney exclusively in the following fantastic locations:

Ursa Minor Bakehouse, Ballycastle

Paper Fig, Portstewart

The French Rooms, Bushmills

Memento, Portrush

The Giant's Causeway Visitors Centre, Bushmills

Warke's Deli, Portstewart

The Green Room, Armoy

Blackrock B&B, Portrush

Tourist Information Centre, Ballycastle & Bushmills

Then occasionally at NNCG Artisan Market and Thyme & Co., Ballycastle.


From making gifts for the family to becoming a member of the Naturally North Coast & Glens Artisan Market, stocking and supplying local cafes, shops and B&Bs and more recently this year having the opportunity to stock the Giant's Causeway Visitor Centre; the months have been so busy and I've had to learn quickly to make it all possible.

The funny thing is that I never set out to be a jam maker. You could almost say that the jam was a lucky accident. My Facebook blog was where everything started. I'm keen to ensure I still have time for my blog and social media pages whilst making my jam but my work with Glenballyeamon eggs and my #AperoClub and collaboration events have also grown and become very important to me. So in order to maintain all aspects of my work my jam will now only be available in the above locations, at NNCG Artisan Market and at seasonal one-off events. I'll no longer be taking private orders.


I will work to ensure that the locations above are well-serviced so you should be able to lay your hands on a jar or mouthful of something lovely whenever you are looking for some. 😊

Thank you to all my supporters and followers, friends, family and business connections who have brought me to this point. This all began as a hobby, based on my love of and interest in all that is homemade and whilst it's great that it's grown so much, I really need to tame it so I can maintain the high standard of quality and original creativity whilst concurrently protecting my sanity 😉 Success is often viewed as continual growth and eventual world domination but not in my book. Becoming a supermarket brand is not what it's about for me. What really matters to me is that people enjoy what I make, that I support local businesses, use and promote local produce and enable myself to be involved more broadly in the Northern Ireland food scene, not just the jam category.

So please keep journeying with me. I promise lots more food and lifestyle commentary, recipes, recommendations and events all on top of a steady flow of jam and chutney in the local area. Please, please continue to like, share and spread the word. Thank you so much. 😊

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My signature, best-seller: Strawberry & Prosecco jam. 

Beating the post-holiday blues

I eat pretty healthily and aim to maximise my nutrition throughout the week, limiting foods with refined sugars and starchy carbohydrates. However, it was holiday time last week and in addition to allowing my body a physical rest from training, I also ate whatever I fancied. It was a full-on break! 😉 But, and it's a big but. How often do we feel guilty after periods like that? "I shouldn't have eaten that" or "I wish I hadn't" are things we've probably all said. This time around I'm refusing to allow myself to feel bad for enjoying the wonderful food that France had to offer and instead am just getting right back on that healthy lifestyle horse. 🐴

A couple of things I did whilst away to make the transition back not so tough:

1) throughout the holiday made sure I was still getting the necessary nutrition, despite the extra sugar & carbs I was eating

2) made some slightly healthier choices on the penultimate day(s). I still had treats but some of my meals were lighter & I took less bread for instance

3) I planned my gym time for when I returned, agreeing with my Coach when I'd be back & not waiting until next week to start

4) I did some gentle exercise while I was away, a couple of short runs in the sun

5) when we got home our first meal was a highly nutritious one. It would've been easy to have a takeaway & continue the holiday vibe

6) I started meal planning for the days ahead.

The break was part of the healthy lifestyle not separate too it. What matters is how quickly I get back on the horse. The French have a brilliant phrase, "everything in moderation, including moderation" and this I think brings some much needed balance. ❤️🇫🇷💪🏻

#Day47 #65DaysOfSummer

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Holiday was a huge mix of rest, relaxation, treats, gentle exercise & nutrition. 

French toast with Glenballyeamon free range eggs

Makes 6 slices

This is a perfect Sunday morning recipe. It's indulgent, delicious and very easy to make. You can use cream and butter but I have used whole milk and coconut oil to make it a little healthier. However, I have used vanilla sugar as I think that a little sweetness is a good thing. You could replace the sugar with maple or honey or another sugar alternative. Many recipes for French toast have cinnamon or a similar spice in them but I have put the cinnamon in the banana and blueberry topping. The mascarpone brings it all together.  

 

Ingredients 

6 thick slices of white bread

2 Glenballyeamon free range eggs

1 cup of whole milk

1 tbsp vanilla sugar (you could use sugar & 1 tsp vanilla extract) 

Coconut oil to fry

For the topping 

1 banana

0.5 cup blueberries

1 tbsp fruit juice

Pinch of cinnamon

Coconut oil to cook

Maple syrup & icing sugar to serve

 

Method 

Whisk the eggs, sugar and milk together in a shallow dish until well combined. 

Preheat the oven to about 140 degrees. Heat the pan and add some coconut oil.  

Take 2 of the slices of bread and coat in the egg mixture before frying on each side for about 2 minutes. They should be golden brown and crispy round the edges, looking a little like a pancake or crepe would when ready. 

Transfer the cooked slices to a tray or dish lined with greaseproof paper and pop in the oven to keep warm whilst you cook the other slices. 

Whilst the French toast is cooking, slice the banana and gently cook in a pan in some coconut oil. Add the blueberries, cinnamon and the juice and cook through until the fruit is soft and it resembles a jammy-like consistency. 

To serve, take the French toast and top with the banana mixture, a dollop of mascarpone, a drizzle of maple syrup and a dusting of icing sugar. Heavenly! 

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French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.  

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French toast with Glenballyeamon free range eggs & a banana blueberry mascarpone topping.

Banana & dark chocolate loaf with Glenballyeamon free range eggs

Serves 8-10

We love banana bread in our house but sometimes I prefer to make something that is a little less full of sugar and fat, and slightly more nutritious. This week I tinkered with my usual recipe and replaced the sugar with maple syrup and the butter with coconut oil. It is absolutely delicious (possibly even better than the usual recipe) and the smell in the house whilst it was cooking was something else! If you wanted to you could replace the flour with an alternative too to make it gluten free or more nutritious still but I really like the flour in this.

 

Ingredients

2 large ripe bananas

1/3 cup coconut oil, melted

A little less than 1/2 cup of maple syrup

1 Glenballyeamon free range egg, beaten

1 tsp vanilla extract

1 tsp bicarbonate of soda

Pinch of salt

2 cups of self-raising flour

Handful of dark chocolate pieces

 

Method

Preheat the oven to 190 degrees (fan).

Mash the bananas in a bowl whilst the coconut oil is melting in a pan over a low heat.

Stir the oil into the mashed bananas until well combined then stir in the maple syrup, vanilla extract and beaten egg along with the salt and bicarbonate of soda.

Last of all stir in the flour and the dark chocolate pieces.

Pour the mixture into a lined loaf pan and bake for 50 minutes or until a skewer comes out clean.

Cool for a little in the pan then transfer to a wire rack to continue to cool. Ours didn't make it straight to the rack as it went via a bread board to be sliced as warm banana loaf is hard to beat.

 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Banana & dark chocolate loaf with Glenballyeamon free range eggs. 

 

Bacon & emmental quiche with Glenballyeamon free range eggs

Serves 8

Ingredients

1 pack of ready-rolled shortcrust pastry

6 Glenballyeamon free range eggs

0.5 tub creme fraiche

1 pack of bacon lardons

100g emmental cheese, grated

1.5 tsp herbs of choice (I used My Secret Kitchen's Onion & chive mix)

Seasoning to taste

 

Method

Pre-heat the oven to 180 degrees.

Lightly grease a loose-bottomed flan tin and press the pastry in, leaving an overhang around the edges.

Prick the pastry base then blind bake for 15 minutes, using greaseproof paper and baking beans or an alternative. Remove the paper and beans then bake for 5 more minutes.

Meanwhile dry fry the bacon lardons until crispy then set aside on some kitchen paper for the excess fat to drain away.

In a bowl whisk the eggs, creme fraiche, herbs and seasoning then add the cheese and stir together.

Remove the pastry case from the oven and allow to cool for a moment then spread the lardons in the case and top with the egg mixture.

Bake in the oven for 25-30 minutes.

Allow to cool for 10 minutes before removing the pastry overhang with a sharp knife and taking it from the tin to cool on a wire rack. It's great hot or cold with a green salad and coleslaw.

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini fairy cakes with free range Glenballyeamon eggs

Makes 30

Ingredients 

150g butter

150g caster sugar

175g self-raising flour

3 free range Glenballyeamon eggs

1 tsp vanilla extract

For the icing 

150g butter

250g icing sugar

1 tsp vanilla extract

2 tsp hot water

Method 

Grease a mini muffin tray with butter and heat the oven to 180 degrees. 

Put all the ingredients into a mixer and mix until light and creamy. This should take no more than a minute or two. 

Bake in the oven for 13 minutes but check after 9 to be sure they're not over-cooking. They will be ready when they are nicely browned and looking as though they are coming away from the edges of the tray slightly. 

Allow to cool for a moment in the tray then transfer to a wire rack to cool.

Meanwhile, make the butter cream icing by beating the icing sugar and butter together until smooth and creamy. Add the vanilla extract and water and beat once more until smooth. 

Slice the strawberries into small pieces. 

Once cool, spread or pipe the icing onto the mini fairy cakes and decorate with a slice of strawberry. 

They look so pretty on the plate. They're perfect for parties and mid-afternoon treats!

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini fairy cakes with Glenballyeamon free range eggs. 

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Mini fairy cakes with Glenballyeamon free range eggs.

Microwave "omelette" with Glenballyeamon free range eggs

Serves 1

We hear so much about the importance of breakfast and more specifically taking protein for the first meal of the day. However, making a hearty meal first thing in the morning can be a real chore, especially with all the other things we have to do at the beginning of the day. If you're not keen on preparing ahead and making the egg "muffins" I posted about a few weeks ago then this is a perfect alternative. Not only is it super quick to make and cook but all the equipment can go straight in the dishwasher. There's no doubt that an omelette made the traditional way in a pan is far superior but this certainly does the job!

Ingredients

1 Glenballyeamon free range egg

Splash of milk

Knob of butter

Seasoning to taste

Your choice of fillings (ham, fried onion, scallion or mushrooms, grated cheese) 

Method

Whisk the egg, milk and butter in a microwaveable mug or small bowl. Add your filling if you are using one.  

Microwave the mixture for 1 minute. If you're doing this for the first time check it halfway to be sure you're not overcooking it but don't stir it as you'll lose the shape and it'll be scrambled egg instead of a mini omelette. 

Serve the omelette to your liking: perhaps with toast, slow roasted tomatoes, watercress or maybe just straight out of the mug! There's no excuse not to start your day with protein now. 😉 

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Mini microwave omelettes with Glenballyeamon free range eggs. 

​Baked eggs Florentine with Glenballyeamon free range eggs

Serves 4

This is a brilliantly versatile dish as it can be enjoyed at any time of the day and is very simple to make. I think it's best at teatime but we had it for lunch today with sourdough soldiers and it was great.

Ingredients

4 Glenballyeamon free range eggs

4-6 tbsp double cream

2 slices of good quality ham

2 handfuls of baby spinach leaves

4 tbsp cheddar cheese, grated

Butter for greasing

Seasoning

 

Method

Lightly grease 4 ramekins and pre-heat the oven to 180 degrees (fan).

Share the spinach out between the ramekins then snip the slices of ham on top.

Crack an egg into each ramekin and season to your liking.

Add 1-1.5tbsp cream to each ramekin and finish with 1tbsp grated cheese and further seasoning if desired.

Place the ramekins in a baking dish and fill the dish with boiling water so it comes halfway up the ramekins.

Bake in the oven for 17-20 minutes or until the egg has just set.

Serve with a green salad and chunky soldiers for dipping.

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Baked eggs Florentine with Glenballyeamon free range eggs. 

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Ready for the oven. 

Chocolate truffle dessert

Serves 6-8

This is a very indulgent mousse-type recipe that produces a firmer-setting chocolate dessert. A drizzle of cream or in our case a spoonful of fruit compote really finishes it off. I can't stress enough the importance of fresh, good quality eggs here as there is no cooking involved. The original recipe I found on the internet some years ago and I have tweaked it slightly each time I've made it, changing the flavours depending on the occasion. It's incredibly simple to follow and easy to remember once you've done it the once.

Ingredients

3 fresh free range Glenballyeamon eggs, separated

200g 70% minimum dark chocolate

Large knob of butter

1tsp vanilla essence and extract (or other flavour of choice)

250ml double cream

Method

Melt the chocolate and butter together gently until smooth and allow to cool slightly.

Whip the cream to soft peak stage and set aside.

Whisk the egg whites to soft peak stage.

Take the yolks and the vanilla and stir into the chocolate mixture then gently fold-in the whipped cream. (You could add any flavour here, for instance replace the vanilla with peppermint or orange).

Fold in the whisked egg whites and spoon into the serving dishes.

Refrigerate until well chilled and you're ready to serve. They are best if they are allowed to sit for 10 minutes or so before devouring as the mixture does go quite firm in the fridge.

 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Chocolate truffle dessert with cherries. 

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So simple, the children can get involved!

Egg fried rice with Glenballyeamon free range eggs

Serves 1

This is a great way to use up leftover rice and if you're anything like me, there's always leftover rice to be had! I always over-cater but I also hate waste. You can also add meat or shellfish to this to make a special fried rice plus any vegetables you choose. I made this with what I had in the fridge and it will look very different each time I make it, depending on what I have in.

Ingredients

Leftover cooked rice

1 Glenballyeamon free range egg

1 small onion, chopped

0.5 green pepper, chopped

Soy sauce (I used light)

Local rapeseed oil for frying

Method

Heat the oil in the pan and fry the onion and pepper until softened.

Add the rice and a generous dash of soy sauce and fry for a further minute or two to ensure well-warmed through.

Make some space in the pan and crack the egg in, scrambling immediately to cook through and prevent sticking to the pan. Once the egg has begun to solidify and start to look like the start of scrambled egg you can mix in with the rice until it is thoroughly cooked.

A final splash of soy and it's ready to serve! A super-quick and delicious way to use up leftovers.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Egg fried rice with Glenballyeamon free range eggs. 

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Egg fried rice. 

Feta & sundried tomato muffins with Glenballyeamon free range eggs

Makes 12 

Ingredients

4 large Glenballyeamon free range eggs

0.5 cup cheddar cheese

0.25 cup Feta cheese

1 tbsp yoghurt

2 tbsp milk

4 sundried tomatoes, chopped

1.75 cups flour

1 tsp baking powder

1 tbsp za'atar herb mix* or mixed herbs of your choice

 *You can also make your own mix if it is difficult to get hold of. There are different recipes out there but it contains sumac, thyme, sesame, marjoram, oregano & salt.

Method

Mix the flour, baking powder and za'atar or herbs together in a bowl.

In a separate bowl mix together all the other ingredients.

Fold the dry mixture into the wet mixture .

Spoon the batter into 12 muffin cases then bake in the oven at 180 degrees for 18 minutes.

Once cooked allow to cool for a few minutes in the tray then pop onto a wire rack to cool. They are delicious cold but slightly warm is even better! You can eat them as they are but a bit of butter goes down well, as does a green salad and some of my sweet corn relish.

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

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Feta & sundried tomato muffins with Glenballyeamon free range eggs. 

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served with a green salad & my sweetcorn relish.

Fresh mayonnaise with Glenballyeamon free range eggs

 I hadn't made mayonnaise for a long time and I had a perfect opportunity to make some this week for a lovely aperitif evening I was holding at home. This recipe is so simple and the beauty of it is that it can make a great dish out of so many things. Using it as a base for a Marie Rose sauce, a potato salad or just as a dip for some fresh prawns are just a couple of suggestions. You could also add some crushed garlic or your choice of herbs, lemon or chilli to turn it into something with a bit of zing. The gorgeous yolks of the Glenballyeamon eggs and the local rapeseed oil give it the most brilliant yellow hue. Proper mayo is most definitely not white!

Ingredients

2 Glenballyeamon free range yolks

Pinch of salt

Small dollop of mustard (I used Dijon) 

2 tsp white wine vinegar

225ml local rapeseed oil

Seasoning

Method

Taking the oil in a measuring jug and the remaining ingredients in a bowl, begin to drip the oil into the bowl, whisking as you go. Just add very small drips to begin with to prevent the mixture from curdling. After about a quarter of the oil has been whisked in it will be possible to add the oil a little quicker, similar to when you add milk when making a roux. 

Once all the oil is all whisked in you can season to your liking and add any extras you wish to. The mayonnaise can be kept for a couple of days in the fridge in an airtight container or jar. 

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

 

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Fresh mayonnaise with Glenballyeamon free range eggs. 

 

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Almost custardy in colour & texture.

Salted choc-nut 'Eton mess' with Glenballyeamon free range eggs

Serves 6

Making the cloud eggs two weeks ago made me realise how long it had been since I'd made meringue. With the warmer weather just now I couldn't resist playing with this well-loved pud that screams of Summer and outdoor dining. I've gone for chocolate indulgence here but given the time of year, it would be wrong not to serve some fresh, seasonal fruit with it to give it a refreshing burst of berry flavour.

 Ingredients

Whites from 3 Glenballyeamon free range eggs

150g caster sugar

Fresh double cream or extra thick double cream

1.5 large bars of salted milk chocolate (I used Lindt)

1 tbsp golden syrup

1 knob of butter

Nuts & pretzels of choice (I used a mixed bag of salted caramel nuts & pretzels with chocolate & fudge pieces)

Method

Preheat the oven to 140 degrees.

Separate the eggs and whisk the whites in a large bowl until they form stiff peaks. Using a mixer this takes approximately 5-10 minutes. N.B. Keep the yolks to bind burger mixture, glaze bakes, make custard or for breadcrumbing meat, fish and vegetables.

Add the sugar 1 tbsp at a time while the mixer is still going until well combined and glossy-looking. Dollop the meringue mixture onto a grease-proof paper-lined tray in golf ball-sized blobs. You should get about 32 individual meringues.

Bake in the oven for 60 minutes then switch off the oven and allow the meringues to cool with the oven door ajar.

Whisk the cream if you aren't using extra thick cream. You can liven it up with a shot of your favourite liqueur or some fresh vanilla too if you like. Roughly crush some of the nuts and pretzels and leave some whole. 

Melt the chocolate with the syrup and butter in a pan on a low heat until combined. 

To assemble the dish, traditionally you should break-up the meringue and combine with the cream. I thought the meringues looked so pretty that I chose not to. I drizzled over the cream, dolloped on the chocolate mixture and sprinkled on the nut and pretzel mix. It can make an impressive display on the table but if you prefer to serve individual desserts you could always make sundaes by layering and combining the ingredients in some tall glasses. Enjoy!

To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

Choc-nut 'Eton mess' with Glenballyeamon free range eggs. 

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Meringues made with Glenballyeamon free range eggs. 

 

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Easy to serve! 

 

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Glenballyeamon free range eggs. 

Pineapple protein pancakes with Glenballyeamon free range eggs

Serves 4

The base of this recipe is a family favourite on the weekend either for breakfast or Sunday tea. This time I have increased the batch size to cater for more people (or hungrier ones!) plus the substitution of the pineapple cottage cheese makes them deliciously sweet. As they're made with oats rather than flour they're lovely and light and not especially heavy on the carbohydrate for those watching their nutrition. 

 Ingredients

1 cup oats

2 pots pineapple cottage cheese

10 Glenballyeamon free range eggs

2 tsp vanilla extract or the contents of a fresh vanilla pod

Coconut oil for frying

Fruit, yoghurt, maple syrup, honey & lemon juice for serving.

 

Method

Heat the pan and allow a teaspoon of coconut oil to melt.

Ladle the mixture into the pan and create the shape and size of pancakes you choose. I would usually make smaller ones and fit four in the pan at once but this time I made large ones so only got one going at a time.

As with regular pancakes, once you start to see bubbles forming in the surface it's time to flip them. They only need a short while once flipped then they can be removed from the pan and placed on a covered plate to keep warm until all of them have been made.

I had mine with full fat Greek-style yoghurt, fresh pineapple, mango, banana and honey but you can put whatever you like on them. The children like making faces with theirs. 

Pineapple protein pancakes with Glenballyeamon free range eggs. 

Pineapple protein pancakes with Glenballyeamon free range eggs. 

With fresh pineapple, mango and banana. 

With fresh pineapple, mango and banana. 

Happy pancakes.  

Happy pancakes.  

Mature cheddar cheese & smoked black pepper 'Cloud egg' with Glenballyeamon free range eggs

Serves 2

Well, if you're not much into social media you'll maybe not be aware that the 'cloud egg' has become the latest food craze. Never to let an opportunity to try something new pass my by I rustled-up a couple yesterday and the results were really good. Very simple (although a fair bit longer to make than a standard poached, fried or scrambled egg) and tasty to eat. What's not to like?

 

Ingredients 

4 Glenballyeamon free range eggs

Mature cheddar cheese of choice, grated (I used Coleraine)

North Coast Smokehouse smoked black pepper

Salt

Salad of choice to serve

 

Method

Preheat the oven to 200 degrees.

Separate the eggs, placing the whites into a mixing bowl and the yolks into 4 small dishes (sauce pots or egg cups are perfect).

 Whisk the whites as though making meringue and once stiff peaks are formed, fold in the cheese, pepper & salt.

On a greased baking tray create 4 'clouds' with the mixture, ensuring there is a small dip in the centre for the yolk. Place them in the oven for 6 minutes or until almost cooked.

Remove from the oven and gently place the yolks in the centre of the 'clouds' then pop back in the oven for 3 minutes. 

Serve immediately with salad and crusty bread soldiers for dipping.

 

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Cloud eggs with Glenballyeamon free range eggs. 

 

Warm roast chicken & Glenballyeamon free range egg salad with balsamic dressing

Serves 2 hungry people

A perfect dish for an alfresco lunch or dinner to make the most of this lovely weather we're having. It can be bulked-up to make a more substantial meal with some steamed baby new potatoes or a few slices of crusty bread to mop-up the dressing.

Ingredients

For the salad

2 chicken breasts

3 Glenballyeamon eggs

Salad leaves of choice

1/2 red pepper

1 stick of celery

8 cherry tomatoes

1/2 avocado

8 slices cucumber

Handful of green beans

For the dressing

1 tsp Dijon mustard

2 tsp balsamic vinegar

4 tsp extra virgin olive oil

Seasoning

 

Method

Put a little oil in an oven dish then place the chicken breasts in with seasoning and a sprinkle of chilli powder. Roast the chicken breasts for about 17 minutes at 180 degrees or until cooked through. Allow them to rest before slicing.

Meanwhile boil the eggs to your liking. I find 4 minutes once the cold water has come to the boil is ample. You can boil the green beans in the same pan until tender or alternatively you can steam them.

Place the leaves in a salad bowl then chop the remaining salad items and also add to the bowl.

Once the eggs are cooked, cool slightly in some cold water then peel and cut in half. Drain the green beans and allow to cool slightly. Add the beans, eggs and sliced chicken to the bowl.

Take a mug or small dish and mix the dressing ingredients until combined. You could also add lemon juice or a little honey to make it sharper or sweeter, depending on your preference.

Dress the salad, get in the sunshine and dig in!

Warm roast chicken & Glenballyeamon egg salad with balsamic dressing. 

Warm roast chicken & Glenballyeamon egg salad with balsamic dressing. 

Warm roast chicken & Glenballyeamon egg salad with balsamic dressing. 

Warm roast chicken & Glenballyeamon egg salad with balsamic dressing. 

Glenballyeamon free range eggs. 

Glenballyeamon free range eggs. 

Fresh double vanilla custard with Glenballyeamon free range eggs

Custard is one of my most favourite comfort foods. Cold or hot, I couldn't be happier than when I'm slurping spoonfuls of the stuff. Our daughter has certainly followed in my footsteps and regularly takes just custard (no cake!) for her school dinner pud.

However, I very rarely make my own custard from scratch and thought that this week I'd get making some. From using several different recipes over the years, I'm sharing this one as it's pretty straight forward and works well. I actually made it with the help of the children this evening too.

 

Ingredients

4 Glenballyeamon free range eggs

5 cups of whole milk

1 cup of corn flour

1/3 cup vanilla sugar

1 tsp vanilla bean paste

 

Method

Blend all the ingredients (except for the sugar) together in a saucepan then whisk continuously over a medium heat until it reaches the desired thickness. Whisk in the sugar at the very end just before serving.

I used a slightly less milk and cooked the custard for a little longer as I was serving it on its own with some sliced banana. A thicker consistency, more akin to a traditional milk pudding was required.

If you're looking for something different to the usual vanilla custard you could always infuse the milk first with your choice of herbs or spices. Tonka bean, cardamom, cinnamon and nutmeg are good ones to try.

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

 

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Fresh double vanilla custard with free range Glenballyeamon eggs. 

 

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Glenballyeamon free range eggs. 

Picnic mini frittata with Glenballyeamon eggs

Makes 8

These mini frittata are perfect for picnics or people who like to meal prep or organise their lunches in advance. With a simple egg and milk mixture you can make countless varieties of these tasty snacks that can make a meal any time of the day.

 Ingredients

4 Glenballyeamon free range eggs

Splash of milk

Seasoning

Toppings of choice. I used a slice of Serrano ham, 4 cherry tomatoes, a slice of smoked salmon & 2 scallions.

Bun cases

Method

Crack the eggs into a bowl, add the milk and seasoning then whisk with a fork until combined.

Fill 8 holes of a bun tin with bun cases (you can also choose to use a muffin tray & simply butter the holes rather than using the cases if you prefer).

Then snip the slice of Serrano ham into small pieces and chop the cherry tomatoes in half. Divide these between 4 of the bun cases.

Snip 2 scallions into the remaining 4 bun cases and snip in some pieces of the smoked salmon.

Top-up the cases with the egg and milk mixture.

Bake in a warm oven at 180 degrees (fan) for 15 minutes.

They're great served with a green salad, avocado and chilli jam but are great for prepare-ahead breakfasts, picnics, lunch boxes or post-gym protein-boosts! The flavour options can be as creative as you wish. Why not try adding some fried mushrooms and bacon or replace the milk with cream or creme fraiche for a more luxurious taste? It's asparagus season too and some lightly steamed tips would both look and taste delicious.

 To find out more about Great taste award-winning Glenballyeamon eggs contact niall@ballyeamoneggs.com or call 02821772710.

 

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Picnic mini frittata with Glenballyeamon free range eggs. 

 

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Glenballyeamon free range eggs. 

St Clements Trifle

Serves 10

Trifle is one of my favourite desserts and whilst I love the traditional recipe, I do enjoy playing around with it from time to time. I've experimented with alternatives for each layer of the pudding and conclude that it's a pretty versatile dish. Let's face it, it's hard to beat a fruit/sponge/custard/cream combo!

Whilst this is a zingier version, it maintains its retro feel with the jelly and plenty of hundreds and thousands.

 

Ingredients

1 box of trifle sponges

2 tbsp lemon curd

1 large measure of Cointreau

1 pack of lemon jelly

1 can of mandarins in juice or several peeled, fresh mandarins if you prefer

1 carton of custard

250ml whipping cream

Rind of an orange or mandarin

 

Method

Slice the sponges across-ways through the middle, spread with lemon curd and sandwich together. Cut each sandwich in half and arrange in the base of a trifle bowl. Soak the sponge sandwiches with the Cointreau.

Make the lemon jelly according to packet instructions, pour over the trifle sponge sandwiches then place in the fridge for several hours to set.

Once set, arrange the mandarin oranges in a layer right up to the edges of the bowl then top with the custard. Finally, whip the cream and stir in the rind before topping the custard.

For the full retro look add some hundreds and thousands or silver balls for decoration.

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St Clements Trifle. 

St Clements Trifle. 

St Clements Trifle.