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Simply Eggcellent #10 – the round-up

30 December 2015 by Dominic Franks

… ahhh Christmas.  I’m actually quite sad it’s all nearly over… well, not quite.  If you’re anything like me and The Viking we like to make sure we celebrate right up to Twelfth Night and really enjoy the break but we are nearly there and I think many of us are a little bit sick of all the leftovers and rich cakes.  I’ve eaten like an absolute pig and i’m definitely feeling flobby but i’ve been quite virtuous and have already been in the gym three times this week so i’m also feeling a little bit smug… i’m also very pleased with the brilliant link-ups you’ve sent my way this month… naturally a festive selection of eggy treats and they’re all wonderful and if next year, you happen to be stuck for any kind of recipe for this period then you only need to take a look here…

1. christmas blend tea cake bundt by Belleau Kitchen
2. mini caramel apple cheesecakes by The More Than Occasional Baker
3. ‘eggs on toast’ from Keep Calm and Fanny On
4. yorkshire pudding from Only Crumbs Remain

5. apple parsnip cupcakes from Veggie Desserts
6. brown butter choice chip cookies from De Tout Coeur Limousin
7. white chocolate and clementine bombe by Elizabeth’s Kitchen Diary
8. Eggy Bread with Cinnamon by Thinly Spread

9.  gluten-free christmas cake from The Gluten Free Alchemist
10. winter spiced parsnip cake from Veggie Desserts
11. spinach, tomato and mushroom mini frittatas by The More Than Occasional Baker
12. stolen muffins from The Baking Explorer

13. egg and cauliflower cheese from Onions and Paper
14. mincemeat and cinnamon buns from The Usual Saucepans
15. orange and gingerbread pavlova by The Baking Explorer
16. spiced christmas cookies from Lili’s Cakes

17. yuletide gingerbread by Lancashire Food
18. chocolate covered marzipan stars by The Gluten Free Alchemist 
19. chocolate orange cheesecake by Mainly Baking
20. salted caramel arctic roll from Caroline Makes

21. christmas butter biscuits from Tin and Thyme
22. mince meat cake by Lavender and Lovage

… and that’s your lot for 2015 and what a lot it’s been…. thank you so much for supporting a new bloggers link-up and making it as popular as it’s been.  I hope you’ve all enjoyed taking part and championing the humble free-range egg in its many and varied forms, for which I
truly thank you… we’ll be back again on the 1st with a little healthy egg link-up, until then…

…eat, enjoy and of course, Happy New Year!

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Filed Under: Everything else Tagged With: #SimplyEggcellent, happy new year, simply eggcellent

Previous Post: « little apple, marmalade and cinnamon pies
Next Post: Simply Eggcellent #11 – start the year on an egg… »

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Comments

  1. Claire says

    30 December 2015 at 1:50 pm

    What a lovely collection! Will look forward to joining in in the new year.

  2. Keep Calm and Fanny On says

    30 December 2015 at 3:59 pm

    Been fun taking part, thanks! Enjoy the rest of the festive break…

  3. Kate Glutenfreealchemist says

    30 December 2015 at 4:29 pm

    I love this linky Dom! Thanks for hosting and have a great New Year. Looking forward to next year's eggy challenges. X

  4. Tricia Buice says

    31 December 2015 at 1:48 am

    What a neat round-up and great collection of amazing recipes. Glad you had a good Christmas (and a belly full 🙂 – and hope you have a very Happy New Year!

  5. John Gray says

    31 December 2015 at 6:20 pm

    Happy New year old bean , hoping 2016 will be a cracker xxxxxxx

  6. Choclette Blogger says

    31 December 2015 at 7:31 pm

    Great round-up as ever. Happy New Year to you Dom and the Viking.

  7. Jo says

    1 January 2016 at 1:10 pm

    Egg and cauliflower cheese looks incredible! Great round-up.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

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🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

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Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

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