Cacio e Pepe Eggs

Cacio e Pepe Eggs

It’s no secret that I adore eggs…   So when I find a new way to cook them I’m like a kid in a candy store.  A fabulous friend shared a post by Food52 on all the different ways to cook eggs and one piqued my interest. 

That was cooking eggs in (Heavy) Double Cream or as they eloquently call it Caramelized Cream Eggs (via Ideas in Food) They described it as life-changing in the way you cook eggs and in fact the way that you look at ingredients.  They dropped the word luxuriously and I was completely sold.  

I’ve cooked the eggs a couple of time exactly as Food52 suggested and each time it was divine… But it got me thinking about flavouring the cream with things and the first thing that came to mind was Cacio e Pepe. With that creamy black pepper laced sauce… I love it so…

So this take on Eggs in Caramelised Cream was born.  It has no cheese in it… but when the cream caramelises it takes on a very similar flavour and its DIVINE! 

eggs, food52, inspiredby, recipe

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Ole & Steen Cinnamon Social (Kanelstang)

Ole & Steen Cinnamon Social (Kanelstang) Recipe

One of my favourite IF NOT MY FAVOURITE baked good has to be Ole & Steen’s Cinnamon Social.   I don’t know what it is that makes me obsess about it so. Is it the buttery brioche-like bread?  The swirls of warming cinnamon.  Perhaps the secret custard that gets baked in.  Or is it the glaze on top?  Who cares? Because I absolutely love it. 

Since lockdown, I’ve been lost without my cinnamon social… so I decided to take on and try and make the Cinnamon Social myself at home.   Now the Ole & Steen Cinnamon Social Recipe is not out there to google and find.  So I had to put my detective hat on and do some research. 

After a little bit of research, I found the proper danish name for the Cinnamon Social.  Its called the Kanelstang or cinnamon twig.  I guess because it looks like a log. 
Most of the recipes were in danish… so I based my recipe on this one from Valsemollen.dk as the finished product look most like my beloved Ole & Steen Cinnamon Social. I’ve popped my version of Ole & Steen Cinnamon Social Recipe below.

baking, copycat, fakeawy, Kanelstang, ole & steen, recipe, takeaway

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KFC Style Popcorn Chicken

KFC Popcorn Chicken Fakeaway

[This post is part of a paid collaboration with Aldi ]

When Aldi challenged me to create a Fakeaway… I had a couple of ideas. The first one was to honour the colonel himself and create some finger-licking good KFC Popcorn chicken and all the sides.

I spent just over £7 to make this spread and it fed two hungry mouths… plus there are loads of the ingredients left over for other uses. ⁣

The Star of the show was the American BBQ seasoning as I think it was a good nod to the Colonel’s 11 herbs and spices in one jar. Another secret was to marinate the chicken in greek yoghurt and pickle brine overnight. Trust me it makes it epic. ⁣

copycat, fakeawy, kfc, recipe, takeaway

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Restaurant Quality Ingredients Delivered

Wolf and Lamb Delivery – Restaurant Quality Ingredients Delivered.

As much of a lover of modern advances and conveniences… I’ve never been a fan of online grocery shopping… There is something about perusing over the perfect tomatoes, selecting that sensational steak and getting inspired by something that has just come into season. 

For the time being those days are gone…. Well not really gone, but have lost a little bit of their sparkle.    Well, that sparkle was shining again when I received [gifted] this delivery from Wolf and Lamb Delivery.   I mean who does not love Restaurant Quality Ingredients Delivered to their door?

Home Delivery, Lockdown, Restaurant Quality Ingredients Delivered

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The Tastiest Holiday Romance – Jersey Royal, Creme fraiche, Rosemary & Brown Butter Pizza

Have you ever fell in love when you were travelling?  I mean change your life kinda falling in love?  A love Like never before kinda love?

That happened to me on my recent trip to Malmo Sweden.  I’ve always fancied getting up close and personal with a swede (the person not the veg) when I visited.   Never in a million years would I have thought that I’d travel to Sweden and fall completely head over hills with an Italian. An Italian hussy that’s loved by most people in the world. 

Brown Butter, Jersey Royals, Pizza, recipe, Travel

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Boursin Stuffed Dough Balls

[ This post is part of a paid collaboration with Boursin]

Today is all about dough balls…homemade Boursin ones, in fact! All too often dough balls are relegated to a starter or side dish, but I think that this delicious twist on a classic dish deserves to be the star of the show. ⁣

These cheesy Boursin stuffed dough balls will have any pizza demoted to a side dish. Serve them with your favourite pizza sauce, garlic butter or probably just more of that tasty Boursin Velvety for dipping… because there is no such thing as too much of a good thing. ⁣

bread, fakeawy, pizza dough, recipe

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Hotel Catalonia Porto

Hotel Catalonia Porto – The perfect spa hotel for your stay in Porto

Are you hunting for the perfect hotel for your weekend in Porto?
A hotel that has a pool, spa, sauna and gym?
A hotel that is super hospitable like offering you a cocktail and nibble on arrival?
A hotel that’s super convenient to most everything you would like to see in Porto, without being in a cramped date hotel?
A hotel that’s spacious and well equipped?

If you answered yes to any of those questions… I have found the perfect hotel in Porto that fits that bill. Say Hello to Hotel Catalonia Porto. Catalonia Port is part of the Catalonia Hotel Collection of Hotels throughout Europe. They have loads of hotels across Spain… but this is their first foray into Portugal, I would assume that my experience will be similar at most of their locations.

Design Hotels, Hotels, Hotels with Pools, porto, Portugal

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Sweet & Sour Chicken Fakeaway

Sweet & Sour Chicken Fakeaway

[ This post is part of a paid collaboration with Peperami ]

It’s funny what lockdown does to people… I’m obsessed with cleaning… I miss the gym hardcore and I’m craving things I don’t normally crave like Sweet and sour chicken.

So when Peperami.tv challenged me to create a fake-away using their Pep’d up Chicken bites… It was a no brainer. I had to make a Sweet & Sour Chicken Fakeaway. The easy answer would be to chuck the bites in a sweet and sour sauce. In reality, I was craving Hong Kong-style sweet and sour chicken with that crispy coating. But I could not figure out how to make it work.

I did not want the chicken to dry out as its already cooked…. Then it hit me to break the rules (on the packaging) and freeze the bites. So when you cook the chicken bits, the coating crisps up and the bites just heat through.

Don’t believe me? Try it for yourself.

chinese, copycat, fakeawy, hongkong, recipe, sweetandsour, takeaway

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Southern Style Katsu Sando

Southern Style Katsu Sando

[ This post is part of a paid collaboration with Paxo/Bisto ]

Unless you have been living under a rock… it’s impossible to miss the Katsu Sando. I love them and with this lockdown, I’m missing them like mad so I thought I’d make them at home and created a Southern US Style Katsu Sando.

I fakeaway’d this Sando with the help of Bisto Southern Style gravy & Paxo Southern Fried Bread Crumbs.⁠ ⁠ They are kinda easy to make, heaps of fun to eat and so insta-worthy.⁠ ⁠

chinese, copycat, fakeawy, hongkong, recipe, sweetandsour, takeaway

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How to make the creamiest Hummus Ever

Hummus

250g dried Chickpeas soaked in water overnight
1/2tsp  Baking Soda
3–5 cloves of Garlic
Juice of 2 Lemons
1 1/2 tsp Sea Salt
3 tbs Tahini
2 tbs olive oil
125ml Ice cold water

INSTRUCTIONS

Soak Your Chickpeas in water for 12-24 hours, then drain and rinse them.

Cook The Chick peas with 3-5 cloves of raw Garlic and the Baking Soda.

Instant Method: Cover the Chickpeas, Garlic, and Baking Soda with water until it is 2-3″ above the beans. Stir, seal, and cook on Manual HIGH pressure for 10 minutes.  let the pressure naturally release for 10 minutes before breaking the seal.

Stove Top Method: Add the Chickpeas, Garlic, and Baking Soda to a large pot and cover with water. Bring to a boil and cook for 40 – 120 minutes, until the beans are tender and the skins are coming off the pea.

Set the cooked cloves of Garlic aside and peel the Chickpeas. The skins should slide off quite easily when you gently pinch each bean. Discard the Chickpea skins once finished.

Make a Chickpea Puree by adding  f the peeled Chickpeas and cooked Garlic to the Food Processor, then seal it shut. Blitz for a few pulses then process till they make a smooth puree.

Add Tahini and Water. Add in 1/4 cup of Tahini to the Food Processor. Pulse for a couple of pulses to combine.

Add in the lemon juice and salt.  Pulse again.

Let the Food Processor run for 2 minutes, to help make the hummus fluffy and smooth. Whilst its running stream in the olive oil till incorporated. Then the ice cold water and continue to processes for about 2 more minuted till light and fluffy.

Serve with flat breads

Made to be devoured by ScottCanEat. All rights Reserved