Category Archives: Recipes

Eggnog

So, having grown up in Portugal but having been blessed with a childhood abundant with Hollywood season specials (sue me, I was 11), I have always wondered about eggnog. The simple thought of drinking whiskey and egg all in one has always sort of made me throw up a little, quite frankly. That was until – yes, there’s an until. A couple of jingle bells seasons ago, my boyfriend’s uncle was in the neighbourhood – which was in Milan back then – and brought us a box full of booze (don’t ask). In it there was a bottle of egg liquor, “vov” (the name comes from the Paduan term “vovi” which means “eggs”) or “bombardino”, like Italians tend to refer to it. Anyway, the thing was gross. We had to taste it of course but that dense – almost solid – super sweet substance took too long to finally crawl down into our throats – revolting. So we shoved it in the fridge and forgot about it for a while. And then came that (in)famous poker night in our flat and we were all out of everything. Except Bombardino. Yep, mr. Bombardino was still sitting in our fridge. So some brave friend decided he wanted a go, “sure, at your own risk”. And he did. And he loved it. Well, he didn’t “love” it but he didn’t throw up either so we thought it deserved another go. Plus, what’s poker without a little booze? So we went for it. And, have to admit it, not bad at all. Turns out that you’re supposed to have it cold, a detail we had completely overlooked the first time round, so it really is much better drinkable when it’s sat in the fridge for a good while. That bottle – which resembled the one below – eventually did finish and I have been tempted to actually buy one after that.

I’m pretty sure there was no one dry humping an egg on the label on our bright yellow bottle, but it definitely looked something like this.

Well, that was a big detour to speak about eggnog. Turns out vov/bombardino is pretty similar to eggnog. The Italian versions are originally made with Marsala, but have also been prepared with whiskey or brandy instead. Eggnog is made with bourbon, but some say rum. Both have egg yolks, loads of sugar and either milk or whipped cream.

I have never made either but thought I’d look up an eggnog recipe to close off this festive season and post it here to try and build up the courage to actually make it myself. Probably not happening anytime soon, but hey, if you do – please let me know how it goes. There are hundreds of recipes out there but this one seemed quite simple (simpler than the supposedly simple ones) and I enjoyed the post about it. Plus, it’s supposed to be the most famous eggnog of all. How could I argue with that?

•    2 cups bourbon
•    1-1/8 cups sugar
•     6 egg yolks, beaten
•     4 cups whipping cream

1. Blend bourbon and sugar in a mixing bowl.
2. Let sit overnight if you can wait. If not, don’t worry.
3. Beat egg yolks until they approach viscous yellow bliss.
4. Add to bourbon mixture. Mix well.
5. Cover and let sit in refrigerator at least 2 hours.
6. Whip cream and add to bourbon mixture. Nog starts off very creamy and becomes soupy the longer it survives.

Makes 8 to 10 cups and is apparently good with a pinch of freshly grated nutmeg.

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My very own not-so-secret tortilla recipe

So, despite my tweeting efforts (if putting the one tweet out two weeks ago actually counts as “efforts”), I didn’t get any secret tortilla recipes unveiled. I don’t mean any decent secret tortilla recipes, I actually mean I didn’t get any recipe at all. Not one. Reasons for that might span from “sorry man, I don’t even know how to fry an egg” to  “why on Earth would I tweet you my egg secrets, you twat?”. I decided not to over think it and make something up myself. That, and I didn’t manage to go grocery shopping today, so hardly had anything at home other from eggs, potatoes and frozen bread. So, no recipe in hand – I really didn’t feel like trusting the internetz on this one – I started the magic. Big intro over, here goes my real simple tortilla recipe, that may or may not offend some legendary family secrets no one shared with moi.

  • 1 large potato
  • 1 medium sized red onion
  • 6 M eggs
  • Extra virgin olive oil
  • Salt and pepper
  1. I first peeled and cut the potato into about 3mm slices. Not too thin, not too thick.
  2. Then I steamed them (I know, I know, my conscience gets the best of me sometimes), chopped up the onion and let it fry in the olive oil while I cracked and beat the eggs. Don’t over beat them – leave a little white showing.
  3. Salt and pepper to taste (could have added parsley too, I love parsley in eggs).
  4. By now the onions were almost done, and the potatoes too. I added the potatoes to the onions and let them sauté a little.
  5. Shoved the whole thing into the egg bowl (yeah, should have mentioned that before: don’t use a tiny bowl) and mixed it evenly.
  6. Put the pan back on the stove (it should still be oily, no need to add more) and poured everything in. I let it cook in low-medium heat for a while, checking that it didn’t stick with a spatula. It mostly cooks on one side (I think I’ve heard before that you shouldn’t have to flip an authentic tortilla – but I might be making it up).
  7. My tortilla however, is all but authentic so I shamelessly turned it with a plate before it was fully cooked – scared it would burn to be honest. I then let it finish cooking, shouldn’t stick at all, and voilá! Turn it or slide it back onto the plate and: done.

Meanwhile, I heated up that frozen bread, since there wasn’t enough salad for the two of us, remembered I was going to blog about this, snapped a quick mediocre photo with my phone, and off to the couch where we ate, while watching some silly TV series on the laptop.

Regular Tuesday evening in. And tasty one too.

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Fondant au Chocolat

“This cake is dark and dense. The very definition of a fondant.”

When I was looking for a chocolate cake recipe about three weeks ago, I knew I’d hit jackpot when I read Like a Strawberry Milk‘s words. (Plus, if you check out her pictures, especially the first time she posted about this cake – yes, it’s so good she’s written twice about it -, you just know it’s the one.)

Dark, dense, fondant = exactly what I was craving.

You’re probably thinking, “but isn’t this supposed to be a blog about eggs?”

Well, yes. And this is a cake which is like 90% egg.

Not really, but 8 eggs is a lot. That’s the main secret behind a truly dense chocolatey-chocolate cake though. And, although it might not be the healthiest recipe in the world doing the honors of cutting the ribbon of the recipe section in this blog, it’s one I really just had to share.

Besides, who said this blog would only have healthy recipes? That’s actually very unlikely.

Anyway, this isn’t a cake to be eaten every day, it’s a special cake, for that extra special chocolate craving. I’ve baked it only once, and completely wrong (didn’t have the proper springform pan) but still, it was absolutely heavenly.

Here goes the exact recipe I followed from Fanny’s (truly inspiring!) blog:

Fondant au Chocolat (for one 24 to 28cm springform pan)

  • 200g dark chocolate
  • 
240g butter
  • 
8 eggs
  • 400gsugar
  • 
130g flour
  1. Preheat the oven to 170°C, and generously butter a springform pan.
  2. In a bowl, melt the chocolate and butter.
  3. In a heatproof bowl, mix the eggs and sugar – using a whisk – and place over medium heat (or on a water bath). Keep on mixing until not cold anymore. It shouldn’t be hot either.
  4. Pour the chocolate over the egg mixture, and homogenise.
  5. Sprinkle the flour over and using a rubber spatula, gently incoporate it until just smooth.
  6. Pour the batter into the prepared pan and bake for 30 to 40 minutes (if you’re using a smaller pan) until just set.

Easy peasy.

A piece of advice: if you live alone, or as a couple, think about taking a few slices to work, or inviting someone over when you bake this cake. It’s seriously addictive and way too heavy. Eight eggs people, eight.

Bon appétit!

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