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Category: eggs

The Rekindled Friendship of A Dreamer in Paris {And Blanquette de Poulet à l’Ancienne}

Foreword, from La La Land

My aunt used to live in Paris
 
I remember, she used to come home and tell us these stories about being abroad

And I remember she told us that she jumped into the river once, barefoot

She smiled
Leapt, without looking
And tumbled into the Seine

The water was freezing
She spent a month sneezing

But said she would do it again
Here’s to the ones who dream

Foolish as they may seem
A bit of madness is key
To give us new colors to see

Prologue, A Visit 13-Years in the Making 

Sometime in 2016…

“We’ve had twelve years of foreplay; it’s about time we see each other, don’t you think?”

Months later …

“Happy new year to you too. I wish you a happier 2017 than 2016. I also wish you the opportunity to travel to Paris!”

Some days later …

“Are you free on the weekend of …. ?”

“I am no longer free because you are coming?” (Isn’t that just the most perfect line for a story?…)

[Read more…] »

A Day of Fennel

At the risk of publicly seeming a bit unstable and disorganised, I’ve decided to split the post about my mother in two separate entries. For the inconvenience, I apologise.

I was feeling a heaviness and a certain weight about including recipes with a post about my mom, but this is a food blog and I didn’t want to separate the two, especially since my mother has been my greatest influence in my life and in my cooking.

But she deserves her own space. I struggled with myself about sharing everything I did, yet not writing about her, not sharing with all of you such a huge part of my life, was in many ways not acknowledging her and her life. We are living a fragile time… there are days it’s unfathomable to believe and understand cognitively that she’s gone. And then there are those brief moments when I question myself how could she exist and not be here now.

[Read more…] »

Asparagus Quiche with Spaghetti Squash Crust

The other day for breakfast, I made a similar quiche with smoked salmon and grated yuca as a crust, but the pictures I took were really bad. So, I didn’t think that I could create this post, while still in the US. (The light quality in Florida is surprisingly not good compared to my own kitchen in London. Who would’ve thought?! So the pictures are still not great, but okay enough I hope.)

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Today, we went to repeat the quiche again with yuca, but when we cut the yuca, we noticed sadly it was rotting inside. So instead, my mother and I decided that we would do a spaghetti squash crust, as we both love this vegetable.

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Growing up in Spain, I used to eat it every once in a while as “cabello de angel”, which is a candied spaghetti squash or “cidra” squash. But since then, I had not tried it again until last Christmas when we visited my parents. I absolutely love it, especially in savoury cooking. But I have not been able to find it in London yet… so whenever I’m at home with my parents, it becomes a special treat to eat spaghetti squash!

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I wish I could say I’ll be repeating this at home, but mostly likely not unless I find the squash in London… however, I’ll be making the yuca crust quiche again as soon as I can! I’ll be sharing the recipe too.. so stay tuned. 😉

Asparagus Quiche with Spaghetti Squash Crust
Recipe Type: Main
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Serves 4-6 or one 10-inch quiche.
Ingredients
  • 1 medium spaghetti squash (use about 2 1/2 – 3 cups of the meat for this recipe)
  • 2 tablespoons butter
  • 1 large leek, thinly sliced
  • 3 tablespoons butter
  • 5 large eggs, beaten
  • 1 cup coconut milk/almond milk/dairy milk (I used almond milk, as that’s all that we had left)
  • a bunch of thin asparagus (about 2 cups), cut in halves or large pieces
  • 1 medium tomato, cut in thin slices and then halve the slices
  • sea salt and freshly ground pepper, to taste
  • 1/2 – 1 teaspoon ground nutmeg
Instructions
  1. Preheat the oven to 375F (190C).
  2. Carefully split the spaghetti squash in half. (It can also be baked whole, but it will take longer.)
  3. Remove the seeds and sprouts, if any, with hands.
  4. Place cut-side down on a baking pan.
  5. Bake for 40 minutes, or until tender.
  6. In the meantime, poach the asparagus in some water, until just tender. Remove from water and set aside.
  7. Allow the spaghetti squash to cool a bit before removing the meat with a fork.
  8. Mix about 2 1/2 to 3 cups of the meat with 2 tablespoons of butter and mix well.
  9. Add sea salt and pepper, to taste. (Remember that the egg mixture will also contain seasoning, so don’t go overboard.)
  10. Pat the squash into a quiche form, covering the sides and bottom.
  11. Bake at 400F (200C) for about 5-8 minutes, until golden and slightly crispy. Remove from oven and set aside.
  12. In a saucepan, over medium heat, cook the leek slices with the 3 tablespoons butter, until tender.
  13. Allow to slightly cool before pouring into the beaten eggs.
  14. Add the milk, nutmeg, sea salt and pepper to taste.
  15. Place the poached asparagus pieces on top of the spaghetti squash crust.
  16. Pour the beaten eggs and leeks over top, covering the asparagus evenly.
  17. Place the tomato pieces on top.
  18. Bake for 35-40 minutes.

 

Sweet Frittata, Sweet Spanish Tortilla with Bacon!

A sweet tortilla or frittata, you ask? Yes, and it’s delicious and healthy! It’s the same basic concept of a pancake after all. In fact, the Dutch pannenkoeken and the German pfannkuchen are a flat version.

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I love Dutch pancakes and need to make a Paleo version to enjoy at home. But in the meantime, I came up with this recipe. You can add any fruit you have on hand, such as berries, apples, bananas, pineapple… the ideas are endless.

And if you have a sweeter tooth than I, you can add some coconut sugar to the mixture before cooking or sprinkle it over top before serving. Experiment with spices and bring it to a new dimension!

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Enjoy!

Sweet Frittata, Sweet Spanish Tortilla with Bacon!
Recipe Type: Breakfast
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes one 8-inch tortilla/frittata.
Ingredients
  • 5 eggs
  • 2 egg whites, beaten until stiff peaks form
  • 1 heaping cup apples, diced
  • 2 bananas, peeled and sliced
  • 1/4 cup desiccated coconut
  • 2 back rashers/bacon, crumbled/diced (optional)
  • 1 tablespoon coconut flour
  • 1 teaspoon cinnamon
  • pinch ground nutmeg
  • coconut oil
  • orange zest (for garnishing)
  • lemon zest (for garnishing)
Instructions
  1. Cook the back rashers or bacon and set aside. When they are cool enough to handle, dice with a pair of scissors or crumble, if using bacon.
  2. In a medium bowl, beat the egg whites until stiff peaks form, and set aside.
  3. In a large, beat the eggs and set aside. (I beat mine with the electric mixer to make them fluffier, but by hand is fine too).
  4. In an 8-inch frying pan over low heat, add a few teaspoons of coconut oil.
  5. Add the apple pieces, the cinnamon and nutmeg, and sauté about 1-2 minutes. Remove from pan.
  6. In the same pan, add a bit more coconut oil, and sauté the banana slices, just until they are starting to become golden and caramelise, about 2 minutes. Remove from pan.
  7. Add the prepared apples, prepared bananas, back rasher bits, desiccated coconut, and coconut flour to the whole egg mixture. With a few swirls of the spatula, blend well.
  8. Fold in the egg whites and mix until well blended.
  9. In the same frying pan as before, add about 1 tablespoon of coconut oil, and heat over low heat.
  10. Add the tortilla/frittata mixture and spread out across the pan, by swirling the pan or spreading with a spatula.
  11. Cook for 2-3 minutes.
  12. Then with the help of a flat plate or flat cover, cover the pan and flip the tortilla over and slide (uncooked side down) back into the frying pan.
  13. Cook for 2-3 minutes on this side.
  14. Flip again, if necessary to ensure it’s fully cooked.
  15. Slide onto a serving plate and garnish with some lemon and orange zest, if desired.
  16. Serve warm or cold.

 

Parsnip, Spinach & Kale Spanish Tortilla

Growing up in Spain, I used to dislike tortilla, the regular “tortilla de patatas”, which is rather bland and uninventive. And the problem with that is that you find it everywhere; and since, it’s a “staple” to take to parties, the beach or on a picnic, it’s a hard one to avoid.

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However, as I like to experiment in the kitchen, incorporating changes to the traditional recipe is making this dish more delicious for my palate and so much more fun!

We have a friend who is staying with us overnight, and tomorrow we’ll be driving her to Oxford very early in the morning. So, I thought that having something ready for a quick bite before we leave would be a good idea… and of course the “socorrida tortilla” came to mind. Socorrido/a in Spanish means something that is easy to turn to in a bind. I guess that’s why tortilla turns up everywhere in Spain… 😉

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Anyway, the package of parsnips in the fridge called out to me and well, we have this delicious dish, which is completely 100% Paleo, since I didn’t add any white potato this time. For my Sweet Potato Tortilla recipe, click here.

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Give it a try and let me know what you think! I think it won’t disappoint you..!

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Parsnip, Spinach & Kale Spanish Tortilla
Recipe Type: Easy
Cuisine: Spanish
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 6 whole eggs, beaten
  • 2 egg whites, beaten to foamy, soft peaks
  • 1 leek, finely sliced
  • 2 heaping cups parsnips, small dice
  • 1 heaping cup kale, roughly chopped
  • 1 heaping cup spinach, roughly chopped
  • 1/2 cup olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup jamon serrano, very dry chunks, very small dice (taquitos de jamon in Spanish)
Instructions
  1. In a 20-cm (8-in) skillet, pour the olive oil.
  2. Over medium heat, poach the leeks for about 2 minutes until they start to become soft.
  3. Add the parsnips and poach, over low heat, for an additional 10 minutes, or until the vegetable is soft and tender. You do not want to the parsnip pieces to turn crispy, but instead rather mushy, yet holding their shape.
  4. In the meantime, beat the eggs in one bowl with 1/2 teaspoon of sea salt.
  5. Beat the egg whites in another bowl, until soft, foamy peaks form.
  6. Drain the parsnips from the oil, when they are done.
  7. Add to the whole egg mixture.
  8. Incorporate the kale and spinach, as well.
  9. Then fold in the beaten egg whites and the jamon serrano.
  10. Mix well.
  11. Remove most of the oil from the skillet, leaving about 1-2 tablespoons.
  12. Over low heat, pour the tortilla mixture into the pan.
  13. Cook for about 3 minutes, pushing the sides in with a wooden spoon or spatula, or order to create rounded sides.
  14. Place a plate or flat cover over the tortilla and flip it over onto the plate. Then slide it back into the skillet.
  15. Cook for 3 minutes on that side.
  16. Repeat once more for each side, always pushing the sides in.
  17. Can be served warm or cold.
 For 23 top benefits of kale, please check here!

 

Spinach & Strawberry Creamed Eggs

I made this dish twice over the weekend, trying to capture a better picture than the one below… but some how hunger and impatience got in the way both times.

But I have to say (and please don’t take my word for… give it a try), that this is quite delicious and has an unexpected surprise inside: strawberries. So you get your protein, your veggies and your fruit all in one dish!

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Spinach & Strawberry Creamed Eggs
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1 medium red onion, finely chopped or julienne style (or one leek, finely sliced)
  • 3 cloves garlic, minced
  • 4-5 fresh sage leaves, chopped
  • 2 tablespoons coconut oil
  • 3 handfuls of fresh spinach leaves, washed and broken into smaller pieces (kale can also work well)
  • 2 roma tomatoes, finely chopped
  • 4 large strawberries, finely chopped
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • 3-4 tablespoons coconut milk
  • 2-4 whole eggs (I used three, as my husband ate two and I one)
  • For garnish: 2 fresh onions stalks, chopped, plus some goat cheese
Instructions
  1. Preheat oven to 180C (350F).
  2. In a saucepan, over low heat, melt the coconut oil.
  3. Add the onion and garlic and saute for 4 minutes.
  4. Add the spinach leaves and saute until they start to wilt, about 2 minutes.
  5. Add the tomatoes, sage leaves and strawberries and cook an additional 4 minutes, until everything is tender and the flavours have mixed well.
  6. Season with sea salt and pepper to taste.
  7. Pour into a smallish oven proof dish. Break the eggs over top.
  8. Add the coconut milk over the eggs.
  9. Bake for 10-12 minutes or until done.
  10. Garnish with chopped fresh onions and some goat cheese. Enjoy!

 

Spanish Sweet Potato Tortilla

This is a dish that everywhere you go in Spain, you can find in all the bars and restaurants. Spanish tortilla is the typical “go-to” meal when you’re in a hurry or have nothing else to make. In fact, we call it “un plato socorrido”, which means when you’re in a bind, you make this.

It’s the dish mothers make to take on beach picnics (usually inside a crusty loaf of Spanish bread), on camping trips, to El Rocio pilgrimage… and the best part about Spanish tortilla is that you can make it in a variety of ways, depending on the ingredients you have on hand or that you want to put in it.

The traditional one is made with white potatoes and eggs only, and it’s the one combination of which I’m not really fond. I seem to be the “weird one” whenever I say that… but it just doesn’t do it for me. Growing up, my friend Inma’s mother, Kety, used to make the best “pizza” tortilla with some pretty cool herbs and spices that resembled a pizza so much more than even the real pizza itself, plus ten times healthier without the wheat dough, of course.

Whenever I make tortilla, I’m always looking to innovate, since as I’ve just said the tried and traditional one is just not my cup of tea….

The one I’m sharing with you today is a far cry from the traditional, but all the tastier and more fun to enjoy!

The rule to keep in mind when making Spanish tortilla is that for every cup of potato or ingredient, you should use one whole egg. I also like to add an extra beaten egg white or two to create a spongier or fluffier effect.

SPANISH SWEET POTATO TORTILLA

Ingredients

  • 2 cups sweet potatoes, diced (about 2 large sweet potatoes)
  • 1 cup white potato, diced (about 1 medium potato – optional)
  • 5 whole eggs, beaten
  • 1 egg white, beaten to soft peaks
  • 2 cups wild rocket & lambs lettuce mix (you can also substitute with spinach leaves or another green of choice)
  • 1/4 cup feta cheese, cubed
  • coarse sea salt
  • 1 cup olive oil
  • additional olive oil

Process 

  1. Locate a plate or a lid that is about the same circumference as the nonstick skillet pan you will be using. This will be used for flipping the tortilla.
  2. In a wok or deep pan, heat the 1 cup of olive oil over medium heat. Add the sweet potato and white potato and a pinch of sea salt. Cook for 10 minutes, stirring occasionally until the vegetables are soft, but not brown.
  3. In the meantime, whisk the eggs (if using egg whites, whisk those separately until very soft peaks) in a medium bowl.
  4. Drain the potatoes from the oil and add them to the beaten eggs, along with the wild rocket & lettuce lamb (or spinach). Add the feta cheese and give it all a stir to incorporate well.
  5. In a nonstick skillet, heat about 2 tablespoons of olive oil over medium heat. Add the egg mixture and make sure it is well spread across the skillet and all the ingredients are evenly distributed.
  6. While cooking, with a spatula or wooden spoon, press the sides of the tortilla inward.
  7. Cook about 2 minutes. Then place the plate or lid on top and flip the tortilla. Slide it back into the skillet with the uncooked side towards the heat.
  8. Cook an additional 2 minutes. And while cooking, once again, press the sides of the tortilla inward.
  9. I flipped mine twice on each side, cooking about 2 minutes each time, for a total of about 8 minutes. (I like my tortilla well done and not runny. Should you like yours a bit more runny, cook less time on each side.)
  10. Gently slide the tortilla onto a clean serving plate. Allow to cool about 10 minutes before cutting. It can be eaten warm or cold.

tortilla for breakfast the next day… just as yummy cold!

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