Delicious Spaghetti Carbonara
easy - 20 Mins
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Delicious Spaghetti Carbonara
ingredients
- Spaghetti
- Bacon
- Sunny Queen Farms Ready-To-Pour Odd Egg Mix
- Grated parmesan cheese
- Parsley
- Extra virgin olive oil
- Salt & pepper
Nutrition
Serves: 4
Method
Enjoy the goodness of homemade carbonara
- Boil salted water in a large pot; cook 400g spaghetti according to package instructions until al dente; reserve 1 cup of pasta water, then drain.
- In a large skillet, heat 2 tbsp extra virgin olive oil over medium heat; add 200g chopped bacon and cook until crispy; remove from heat.
- Add hot drained spaghetti to the skillet with bacon; toss to combine.
- Quickly pour in 250ml Sunny Queen Farms Ready-To-Pour Odd Egg Mix; mix thoroughly, adding reserved pasta water gradually to create a creamy sauce.
- Stir in 100g grated parmesan cheese until melted and incorporated.
Season with salt and pepper to taste. - Garnish with fresh chopped parsley and additional parmesan if desired.
- Serve immediately.
Beef and Feta Meatballs
advanced - 15 Mins
ingredients
- lean beef mince
- Sunny Queen egg
- spring onions
- fresh multigrain breadcrumbs
- ground cumin
- parsley leaves
- feta cheese
- tabouleh
- Greek style yoghurt
- black pepper
- lemon wedges
Nutrition
Serves: 4
Method
1 : Preheat the oven to 190 degrees. Line a 25cm springform pan with baking paper.
2 : To make the base, combine the digestive biscuit crumbs, butter and ¼ cup of sugar in a food processor until the crumbs are moist. Press the mixture firmly into the bottom and up the sides of the prepared pan. Bake for about 8 minutes, or until the crust begins to brown.
3 : To make the filling, beat the cream cheese and 1 ½ cups of sugar in an electric mixer until well blended. Add the flour and blend until combined. Add the eggs one at a time, beating until just combined. Finally, add the sour cream, milk and vanilla and beat until smooth. Pour the filling over the base.
4 : Create a water bath by placing the springform pan in a large roasting tray, and pouring enough hot water into the roasting tray to come about halfway up the sides of the springform pan. Carefully place in the oven and bake for about 1 hour, or until the cheesecake is just set in the centre, and the top is slightly puffed and golden brown. Turn off the oven, and let the cheesecake stand in the oven for 1 hour with the door closed. Then refrigerate for approximately 6 hours, or overnight.
5 : To make the topping, stir the blueberry jam over a low heat until melted. Remove from the heat and add the blueberries, tossing to coat. Spoon the blueberry mixture evenly over the top of the cheesecake. Chill until cold.
6 : Run a small knife around the edges of the cheesecake to loosen before releasing the springform pan. Slice and serve.
Barbecue Mushroom Egg
easy - 5 Mins
ingredients
- Sunny Queen eggs
- field mushrooms
- olive oil
- chives
Nutrition
Serves: 4
Dietaries: Vegetarian,Lactose free,Gluten free,Low fat
Method
Wash the mushroom and carefully remove the stalk from the centre.
Drizzle olive oil into the centre and place mushroom up side down on to the barbeque to heat for 2 minutes.
Crack the eggs into the mushroom cups, close the lid of the barbecue and cook for 6 minutes or until eggs are cooked.
Season and sprinkle with chopped chives.
If your barbeque does not have a lid cover the mushrooms with an upside down oven dish or aluminium foil roasting tray.
Baked bread pudding with cheese
easy - 50 Mins
Baked bread pudding with cheese
ingredients
- bread of your choice
- bacon
- tomatoes
- baby spinach
- cheddar cheese
- Sunny Queen free range eggs
- milk
- natural or Greek yoghurt
- Dijon mustard
Nutrition
Serves: 6
Method
Grease baking dish and preheat oven to 170°C.
Add bacon and little oil to pan and fry until crispy.
Spread the bread pieces evenly across the bottom of the baking dish. Top with tomato, spinach and bacon.
Whisk the eggs, yogurt, milk, cheese and Dijon mustard together and pour over the bread.
Bake for 30-40 minutes, until egg mixture is set and top is lightly browned.
Baked Chicken Paella
advanced - 40 Mins
Baked Chicken Paella
ingredients
- boneless chicken breasts
- fresh ground black pepper
- fresh parsley
- onion
- paprika
- red capsicum
- green capsicum
- basmati rice
- turmeric
- frozen peas
- prawns
- Sunny Queen eggs
Nutrition
Serves: 4
Method
In a hot pan, sauté chicken in a spray of oil, toss continuously for 10 minutes.
Place parsley in a shallow dish, add chicken and turn to coat well.
Sauté onions in a heavy pan until clear. Stir in paprika and capsicums.
Add rice to the onions followed by 450ml water and turmeric to colour. Cover, bring to the boil, then simmer for 20 minutes until rice is tender and liquid is absorbed.
Stir in peas, prawns and chicken. Place in a 1-litre shallow ovenproof dish.
Lightly beat eggs together and pour over rice. Bake at 210°C for 10-15 minutes until egg is just set.
Bacon and Mushroom Frittata
moderate -
ingredients
- butter
- brown onion
- short cut bacon rashers
- cup mushrooms
- baby spinach
- basil
- cherry tomatoes
- Sunny Queen free range eggs
- parmesan cheese
- cream
- fresh basil and thyme
Nutrition
Dietaries: Gluten free
Method
Preheat oven to 180°C
Melt butter in a 20cm (base) heavy-based flameproof frying pan over medium heat.
Cook sliced brown onion and chopped shortcut bacon rashers for 5 minutes or until browned. Add sliced cup mushrooms. Cook, stirring, for 5 minutes or until softened.
Remove from heat and stir in baby spinach, chopped basil and halved cherry tomatoes.
Transfer this mix to a heat proof flan or oven dish.
Whisk 8 eggs, two tablespoons of flour, cream and finely grated Parmesan together with a generous seasoning.
Pour this mix over bacon and spinach mixture in oven proof dish.
Ensure mixture is evenly distributed over this mixture.
Cook in oven for 10 to 14 minutes or until frittata is almost set.
Place pan under grill. Grill for 5 minutes or until just set and light golden. Stand for 2 minutes before cutting into wedges. Cool. Garnish with fresh herbs before serving.
Bacon and Egg Ramen
easy - 40 Mins
ingredients
- bacon
- Sunny Queen free range eggs
- green onions (or green shallots)
- lemongrass
- garlic
- ginger
- chicken stock
- ramen noodles
- baby spinach
- soy sauce
- sesame oil
Nutrition
Serves: 2
Dietaries: Lactose free
Method
Fry bacon in a little oil. Once crisp, remove from heat and drain on paper towel.
Cook garlic, ginger, green onions and lemongrass on low heat for 1 minute. Add the chicken stock. Bring the mixture to a simmer and cook, covered, for 15 minutes.
Break the ramen noodles in half and add one half to a bowl. Divide the spinach evenly between each bowl. Pour the chicken broth mixture over top of each block so it just covers the noodles. Let the noodles sit for 2 minutes, then stir to break apart.
Cook your eggs as desired (hard boiled, poached, fried) and top each bowl with 2 eggs. Drizzle each ramen with soy sauce and toasted sesame oil, then finish with the crispy bacon.
Bacon and Pumpkin Fritters
easy - 20 Mins
Bacon and Pumpkin Fritters
ingredients
- pumpkin
- bacon
- Sunny Queen free range eggs
- fresh breadcrumbs
- parmesan
- pine nuts
- salt and pepper
- olive oil
Nutrition
Serves: 4
Method
This light dinner is tasty and packed with protein. I know that when I get home to the family I can cook the fritters and whip up a salad in no time.
In a large bowl, combine the pumpkin, bacon, eggs, bread crumbs, Parmesan, pine nuts and salt and pepper and combine really well with a spatula.
Line a baking tray with baking paper.
With your hands, make small walnut-size balls, then gently press down on them to make small patties. Refrigerate for 1 hour.
Heat oil in a large frying pan over medium heat. In batches cook the fritters for 5 minutes on each side. Drain on paper towelling and serve.
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