Scotch Eggs

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How to use up thirty quails eggs? After hard boiling, frying and poaching, I used up the remainder of the quails eggs by making scotch eggs. Easy, delicious and they last a few days in the fridge. Great for lunch boxes and snacks. I bake mine in the oven rather than deep frying as it’s much healthier.

Ingredients

Hard boiled eggs, chickens or quails!

Sausage meat (I buy my favourite sausages and squeeze the sausage meat out of them.)

One egg, beaten

Breadcrumbs

Directions

Preheat oven to 180C. Flatten out some sausage meat in the palm of your hand and mould it round to encase the hard boiled egg (if you use wet hands then the sausage meat doesn’t stick). Roll in egg and then breadcrumbs. Repeat until all your eggs are covered.  Place on a baking tray and spray with olive oil. Bake for 25-30 minutes until golden. Eat hot or leave to cool and enjoy later.

Roasted Pumpkin Soup

Winter is definitely here in Perth.  Just the right time for a warming winter soup.  I tried this roasted pumpkin soup recipe of Mary Berry’s this week as I’m addicted to “Bake Off” at the moment! Roasting the vegetables initially concentrates the flavours. It is delicious and highly recommended!

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Ingredients

One butternut pumpkin, peeled and cubed

One onion, chopped

One red pepper, chopped

Two carrots, peeled and chopped

Some chopped fresh ginger, about a tablespoon

Drizzle of honey

1-1.5L chicken stock

Salt and pepper

Directions

Heat oven to 175C. Place pumpkin, onion, pepper and carrot in roasting tray and drizzle over some olive oil.  Mix well. Roast in oven for 45 minutes. Sprinkle with ginger and drizzle with honey and cook for another 5 minutes.  Remove from oven and put all the veggies into a saucepan (or thermomix). Add 1-1.5L chicken stock and some salt and pepper and cook for a further 10 minutes (100C speed 2). Check vegetables are soft and then puree until smooth.  Season further if desired to taste. Eat with some crusty fresh bread…….