Cooking Lab - Terra-cotta Baked Egg in Spanish Salsa Verde (西班牙風味烤蛋)

The perfect breakfast on a cold winter morning~

今早起來，冰箱空空，又懶的出門買菜...

天氣太冷了，也不想出門吃飯...

只能用限量的食材做出一道活力早餐。

簡單的説就是用馬鈴薯+火腿+西班牙青醬焗烤而成的菜餚；最後上頭再打上一顆生雞蛋。搭配烤麵包。

太...太好吃了！

肚子餓時，人真的會變得很聰明的...

(c) GMV - Got My Vote!

This is just a good home-cooked lazy Sunday brunch recipe in this cold wintry season. 

This is that type breakfast dish that makes a cold gloomy day seems so much brighter. When you know this Spanish-style baked egg is on the card, you would skip Egg Benedict for this. 

It is seriously delicious and just let you know, it contains oozy eggs, ham, potato, tomato and hash browns! 

It is a versatile dish where you can add or substitute ingredients at your fancy.

Ingredients:

- 4 slices of rustic bread slices 
- 2 eggs  
- 1 small spring onion 
- 1 large potato 
- 2 slices of hash brown
- 200g leg ham 
- 2 tomatoes 
- 1 avocado 
- 100g marinated spinach 
- 1 handful mixed cheese  
- 50g Spanish salsa verde 
- 50g Spanish BBQ sauce 
- Sea salt flakes and black pepper 
- 2 tablespoon of truffle olive oil
- 2 tablespoon of truffle mushroom paste (optional) 
- 30g marinated spinach 

Instructions:

1. Preheat the oven to 200°C.

2. Cut the potatoes into rough dice cubes.

3. Heat some olive oil in a frypan on medium heat and cook the spring onion, potato cubes, hash browns and ham until fragrant.

4. Transfer the fried potato cubes & hash brown into individual cazuelas (terracotta dish).

5. Add diced tomatoes.

6. Drizzle a bit of olive oil on top.

7. Top with grilled ham slices.

8. Make a well in the middle and break an egg into each dish.

9. Place each dish into the oven and cook for 5-10 minutes depending on how you you like your egg.

10. 3 minutes before the baked egg is done, add the Spanish salsa and BBQ sauce on top.

11. Sprinkle a handful of grated cheese and baked for a further 3 minutes or until the cheese has melted and golden.

12. Carefully take out the baked egg from the oven. Careful it is super hot.

13. Garnish with marinated spinach on top.

14. Season with salt flakes and cracked black pepper.

Serve as it is. I can't wait so I like to just dig in.

Just look at the oozing egg yolk. 

For a more 'complete' dish: 

15. Toast the breads until golden and crusty.

16. Spread with truffle mushroom paste (optional)

17. Top with fresh avocado and tomato slices.

18. Serve together with the baked egg.

  19. You can just dip the bread into the baked egg; or you can eat it like a bruschetta.

   It is finger-licking good any way you eat it. 

   20. Eat them while they’re still hot!

Ohhh.... this is too good! 

This is the perfect weekend dish where you can throw everything into the oven while making a cup of coffee. When you hear the *ding* sound, a delicious easy lazy dish is ready. Complete with oozing egg and full of flavours. 

I love the vibrant colours of this dish! It tastes as good as it looks.

Print Friendly Version

Cooking Lab - Spanish Potato Omelette with Black Quinoa (西班牙馬鈴薯蛋 餅)

This Spanish omelette recipe will make anybody ‘s mouth drool. This is a delicious dish that can be served warm or cold. 

基本蛋餅很簡單：橄欖油 + 馬鈴薯 + 蛋。

今天的蛋餅是變化式，西班牙和義大利的混血版本。再添加了我的想像力...和我喜歡吃食材。當然不是在地的標準做法，但這真的很好吃喔!

(c) GMV - Got My Vote

Typical Spanish Omelette contains only potato and onion. This is my variation and an inventive concoction. I think it is a cross between a Spanish tortilla and an Italian pizza. :) 

Also I added a sprinkle of health super food - black organic quinoa to make this into a more nutritious meal.

這道菜餚配料豐富，色彩鮮豔，超吸引人的。簡單容易做：加入薯餅，德式小香腸，洋菇和黑色的健康聖品 - 藜麥。

The result? An ultimate delicious snack dish for any occasion. 

Ingredients:

- 12 eggs 
- 8 hash brown 
- 8 mini kransky sausage 
- 300g button mushroom 
- 4 tablespoon oil 
- 1 teaspoon paprika 
- 200g mixed grated cheese 
- 4 tablespoon cooked black quinoa 
- 40g parsley 
- 400g mixed side salad for garnish 
- Salt and pepper 

Instructions:

1. Whisk 3 eggs, add a dash of paprika, some shredded cheese, salt and pepper.

2. Add oil to the pan and pan-fried hash browns, kransky sausage and button mushrooms to golden or crispy.

3. Remove from pan.

4. Cut the hash brown, sausage and mushroom into smaller pieces.

5. Set aside.

6. Add a tablespoon of oil to the pan.

7. Pour in the egg mixture and whish around to get a crispy edge.

8. When the omelette is semi-cooked, place hash brown, sausage and mushroom pieces on top.

9. Reduce the heat to low.

10. Scatter 1 tablespoon of cooked black quinoa on top.

11. Add a handful of mixed cheese on top.

12. Once the cheese is melted, scattered some finely-chopped parsley on top.

13. Gently slide the omelette from pan to a large plate.

14. Serve with a garden salad.

A good substantial meal and it has everything we all love: hash brown potato, cheesy kransky and egg. 

My work is done here.

This is such a fantastic throw-together dish that works with anything! 

真是一道百變，好相處的料理。

不管是熱的，冷的，都好好吃。

切下一小塊就非常有飽足感。

西班牙蛋餅是非常美味的下酒菜，尤其是配上一杯冰涼的西班牙水果酒，太幸福了！

Cooking Lab - Spanish Salted Salmon Fritters (煙燻鮭魚可樂餅)

Ok, I tweaked this Cooking Lab slightly - it was meant to be bolinhos de bacalhau (salt cod fritters) - but I just like to use existing ingredients on hands. So I am using salted salmon instead. They are all fish and cured in salt~!

Palm sized fritter of salted salmon and mash potato, first crumbed and fried. So good~!

They are pack in tones of flavor - mainly saltiness and moreishness. Crisp and crunchy - you will love these golden croquette-style fritters.

Regardless, I think this concoction turned out really well! Exceedingly pleased.

(c) GMV - Got My Vote!

Delicious little morsels!

在國外常吃的開胃小點，非常好吃，在家自己動手做也不難。加入荷蘭芹做搭配，𥚃面更是加了好多鮭魚好料，DHA營養多多。

They are crispy and crunchy, you will love these golden salted salmon croquette style fritters from the first bite.

Ingredients:

- Smoked Salmon 500g

- Spanish Onion x 1

- Fresh Chive 50g

- Large Potatoes 300g
- Fresh Dill 60g
- Avocado x 1
- Truss Tomato x 1
- Fresh Rocket 120g
- Asparagus Stems x 8
- Tempura Batter Powder 160g
- Canola Oil 300ml
- Salt & Pepper to season

Instructions:

1. Wash and peel the potatoes.

2. Cut potatoes into large chunks.

3. Cook potatoes into boiling water for 5 minutes.

4. Place smoked salmon, chopped french onion and fresh dill in a blender.

5. Season with salt and pepper.

6. Roughly blend the smoked salmon mixture.

7. Remove and set aside.

8. Place the soft boiled potatoes into the blender.

9. Blend well until the potatoes achieve a fluffy texture.

10. Place a handful of mash potato in your palm, add a spoonful of the smoked salmon mixture and roll into a ball shape.

11. Lightly flatten the potato fritter ball into a patty shape.

12. Dip the fritter patty in egg white.

13. Then coat in tempura batter powder. Dust off the the excess.

14. Heat the canola oil in a deep fryer.

15. Deep fry the fritter until golden and crunchy.

16. Remove and set aside.

Cross section of the beautiful salted-salmon fritter :)

17. Place rocket, diced avocardo and tomato on top of the fritter.

18. Garnish with grilled asparagus and fresh dill.

19. Season with salt and pepper.

A simple beautiful homemade gourmet entree meal within 30 minutes.

我喜歡鮭魚，也愛馬鈴薯，所以這道鮭魚薯餅是這個月的最愛。吃起來味道豐富，又營養可口。

會讓你念念不忘哦~

Cooking Lab - Spanish Calamares Rellenos (Stuffed Calamari)

Stuffed calamari may seem a little fussy and complicate dish to make at first, but it is actually a super easy meal to prepare and is sure to impress family and friends!

(c) GMV - Got My Vote!'*\(^o^)/*

Relleno in Spanish means stuffed or filling. After a messy start, you will be rewarded with a delicious clean seafood dish.

I found some extremely fresh wild-caught calamari at the market today. I was suddenly inspired and was excited to do something with them.

Ingredients:

- Wild-caught fresh calamari (size small-medium) $17.00/kg x 6

- Risotto (Please see previous Cooking Lab recipe!)

- Spanish olive oil 2T

- Spanish salsa & BBQ sauces

- Sea salt and grounded pepper to taste

- Baby rocket & cherry tomato 

- Lemon wedges

Instructions:

1.Clean the Calamari by removing all innards and the cuttlebone. Gently peel off the skin membrane. 

2. Gently clean the heads and the tentacles. Remove the eyes and squeeze out the peak/ball located at the center of the tentacle. 

(Tip: Firmly yet gently pull the head away, the ink sac and the soft cartridge will come out with it.)

3. Wash and pat dry.

4. Tonight, I am going to use some of the delicious leftover truffle risotto from last night's dinner party and use it as the stuffing. (Feeling pretty proud of myself to come up with alternate use for leftover!         ^_−☆)

You can put any stuffing you prefer - Anything! The sky is the limit! That is why I am so exited.

5. Keep the opening of the calamari as wide as possible. Start by carefully stuffing about 2T of the risotto inside the body of calamari. Fill only about 3/4 full.

(Tip: do not overstuff or it will burst during cooking - and that will not be a pretty sight! The filling will expand and the calamari will shrink during cooking.)

6. 'Sew' a toothpick through the opening of the calamari to hold it together.

7. Heat about 2T olive oil in pan on medium heat. Place calamari on hot pan and slowly rotate so it cooks evenly on all sides.

(Tip: Don't overcook the calamari or it will be chewy and unappetizing. That is one of the main reason why I used a cooked stuffing instead of raw stuffing.

This shortcut means you can just concentrate on cooking the calamari without the added worry of checking if the stuffing is cooked through or not.) (^_-)

8. Wow!~ look at the golden tubes! Now the fun starts from here!~

9. Thinly slit across to allow the exposure of inner goodness.

What can I say? Except the sac shape of the calamari screams for a good stuffing

I am so fond of any dishes that are plump and bursting of fullness. Just like my money sacks - wishfully!~ (^｡^)

10. Generously add the Spanish Salsa and BBQ sauce across the slits. Let the sauces soak through. Serve warm.

Product Information:

- MOJO PICÔN Spanish Salsa Verde 170g $8.50

(Canola oil, Vinegar, Parsley, Garlic, Salt, Corriander.)

- MOJO PICÔN Spanish BBQ Sauce 170g $8.50

(Canola oil, Vinegar, Garlic, Water, Paprika, Cumin, Salt)

www. mojopicon.com.au

(Unit 5,10-14 Lilian Fowler Place Marrickville NSW 2203. 

(02) 9558 0140)

These 2 sauces are so amazingly delicious together. Perfect on Chorizos and on scramble eggs. Highly recommended.

If you like seafood, this is your meal and these are your sauces!

11. Season with sea salt and cracked black pepper and serve with baby rockets and cherry tomatoes. Drizzle generously with lemon juice.

Result - Deliciously succulent!

After-note: 

Once you master the technique, you can get creative with the fillings. Plus the calamari can be stuffed ahead of time and cooked when needed!

I absolutely adore versatile dishes - so you don't get the same old boring dishes every night.

Happy photo feasting~