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| Recipe of the week... ... Pea & Goat's Cheese Sheet Pan Eggs |
Ingredients: 10 eggs, 50ml milk,
25g fresh parsley leaves, small sprinkle of chilli flakes, 1 courgette, 200
frozen peas, 65g goat’s cheese, ciabatta rolls
Serves: 4 decent portions
Time taken: 45 mins max
Dietary: Vegetarian
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Hi readers,
Happy Saturday to you all!
How are you doing today? Are you
well? What’s the weather doing where you are??
As I write, it’s a Saturday afternoon
in July and we’re mid-storm in Sheffield. The heatwave’s broken dramatically
over the last few days, with thunder and lightning and impressive cloudscapes
in the sky. Now we’ve had epic rains and there are winds a-whipping! I’m sat in
my room at home with a big window open, listening to gusts shake the trees about
outside, and enjoying a cool breeze coming in from the garden.
Doesn’t it feel good, this break
in the weather, after such a muggy, stuffy week at work?? The air’s been so
close this week, it’s been like living in a swamp. I’m enjoying this fresh air
very much. I’m even wearing leggings and sipping a hot drink!
I won’t wish summer away, it can
come back in a few days, but I think we all will enjoy a little return to
normal this weekend. Good luck trying to remember which switch turns on your
windscreen wipers... and where it was you last saw your jacket. If I can give
on piece of advice – try and tether your barbecue down, or else it might actually
blow away.
--
- Food for thought -
This week, readers, I have a few
bits and bobs to recommend for you. I’ve been…
Listening
A random audiobook that I’ve been
listening to while commuting – so interesting! I think I downloaded this based
on a magazine recommendation, as it’s not the kind of book I’d normally choose.
It’s historical account of the Osage Indian tribe in the US and the treacherous,
murderous goings on that they endured as a community as people, after they came
into money from the oil under their lands. It’s a bloody awful story and it’s not
a story at all… it’s real! I’m going to read more from David Grann – my mind’s
been blown.
Watching
We went to see this at the cinema
recently, me and the Vegan Mr, and I was a bit worried! The first Incredibles
film is a key film I remember from being a kid and, with such a break before
the sequel, I don’t think I was the only one fearing it might have been an
ill-advised money-driven franchise decision. But it was good! Not a Best Film Ever and not a Very Disappointing Sequel – just something
alright, somewhere in the middle. I recommend if you’re looking for a light film
to watch. Edna is my fave still.
Reading
Really interesting! I happened
upon this article from the BBC about the changes to the grass, as it’s been
dried out by the prolonged hot weather, and the shapes that are appearing in
the ground as a result. You can see the foundations of historic buildings and
they’re discovering new henges which they never knew existed! And a ‘henge’… is
a word! Finally, could this be a good use for drones?
Enjoying
Last weekend I didn’t write to
you, readers, because I was off dancing in a field at our local music festival.
For any readers who are local to Sheffield, and didn’t get a ticket this year,
I really recommend! The line-up has something for everyone and if the weather
forecast is reasonable then it’s a lovely atmosphere to soak up. Get out, don
your glitter… and listen to the music. My 2018 highlights were Stereophonics
and Stefflon Don – both great live!
Wondering
Will Craig David have a good life?
I’m quite concerned about the
welfare of our new goldfish, Craig David, having not had a pet in five years or
more. We were going to get two, but the Fish Nazis at the pet shop would only
sell us one fish (don’t ask), so I’m a little worried he might get lonely on
his own. Does he have enough room to swim about? Are we feeding him enough? Is
he bored? Does he sleep? What’s he thinking? Is he okay? And will he have a
good life??
--
- Feeding a friend -
My recipe this week, readers, is
one I cooked for Flat Dinner this week as it was my turn to make tea for me and
my housemate. It was a hot evening (32 degrees, if my car’s to be believed!)
and an eventful one – we’d just met at the pet shop after work and become fish
mums to our little Craig David.
I cooked in our kitchen at home,
with a vanilla tealight lit, and sun pouring in through the windows. We sipped
iced water from wine glasses – why not! – and talked about the ordeal involved
with buying a goldfish from Pets at Home. If you haven’t been through this
before, I will say only that they take fish welfare VERY seriously there...
This week’s recipe, readers, for Pea
& Goat’s Cheese Sheet Pan Eggs, comes from the Co-op’s July Food magazine. I
chose this recipe, after leafing through the magazine, because there’s a
gorgeous big picture of the dish. I’m a fan of eggs so it caught my eye! And,
on closer inspection, there seemed not to be too many ingredients required and
none of them expensive to buy. And the recipe looked straightforward – billed as
taking only half an hour or so to prepare.
Mainly though, the recipe just
seemed interesting! I’ve baked eggs on top of other dishes before, but I’ve
never really made a baked egg dish.
It looked sort of like a crustless quiche. And it seemed to be a light and
summery tea – perfect food for a hot evening in this heatwave. If you’d like to
give it a go yourself, here’s the recipe in just seven simple steps…
--
- Pea & Goat’s Cheese Sheet Pan Eggs -
Ingredients: 10 eggs, 50ml milk,
25g fresh parsley leaves, small sprinkle of chilli flakes, 1 courgette, 200
frozen peas, 65g goat’s cheese, ciabatta rolls
1.
Set some
summery music playing and pour a cool drink with ice. Crack a window open wide
and gather your ingredients together. Heat the oven to 200°C.
2.
Line a baking
tray with greaseproof paper and begin some veg prep – finely chop your parsley
leaves and peel your courgette lengthways into ribbons.
3.
Whisk the
eggs and milk together in a jug, then mix in the parsley. Sprinkle with chilli
flakes, and season with salt and pepper.
4.
Pour the
mixture into the lined baking tray, then artistically add the courgette ribbons
and peas here and there, pushing some of them into the mixture.
5.
Crumble the
goat’s cheese over the top and carefully transport your sheet pan eggs into the
oven – try not to let it spill over the sides!
6.
Bake in the
oven for 25 minutes, or until the eggs are just set and the top is golden.
Safely remove from the oven and switch this off.
7.
Slice into 4
wedges and plate up! Serve with ciabatta rolls on the side, if you like.
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- Recipe round up -
And that’s all there is to it!
Pretty hands off for the chef – you have plenty of time free to fanny over your
new goldfish while tea cooks in the oven. Will your goldfish pause for a photo?
No. No, it won’t, but you can spend 20 minutes trying for the perfect pic, and your
tea will merrily bake while you carry on.
This recipe was… A SUCCESS! We
both enjoyed our tea! The dish was simple to prepare and bake exactly according
to plan, it came out looking just like the picture in the magazine. I served
with olive ciabatta bread from Aldi (which I highly recommend) and we both
tucked in… and cleared our plates.
This dish tastes, readers, of
peas and parsley… with a hint of goat’s cheese! It’s colourful and flavoursome
food – not too ‘eggy’, for anyone worried about the large number of eggs that
go in. It’s tasty food served with doughy bread alongside, and filling, too. According
to the Co-op mag:
An easy way to feed a hungry
horde – use whatever summer veg you have to hand
I would definitely give this
recipe a go again in the future, readers, and would experiment with throwing in
a few different veg – maybe spring onion? Or sweetcorn? It would be grand dish
to prepare for a dinner party as you could pop it in the oven and then sit down
for your starter course, and enjoy half an hour with your guests before serving
up the main.
And I can recommend keeping your
sheet pan eggs for leftovers the next day, readers. We ate half the dish for
Flat Dinner this week, and the rest I took to work with me for lunch. It kept
well and was just as tasty cold as it had been warm. You could even try
reheating the dish – let me know, if you do, how that goes.
I’ll leave you now, readers, to
go off and enjoy your weekend. Please take care I this stormy weather and, if
you have to get behind the wheel, do drive safely! Wishing you all a refreshing
and relaxing weekend – enjoy it, live it, be in the moment.
Bake safely,
Hayley
--
- Closing thoughts -
If you’ve been inspired to give
this recipe a try, readers, whether I’m speaking to you on the day of this post
or you’re reading some far out time in the future... please drop me a line to
let me know whether it went okay. I’d love to hear how you got on in the
kitchen and your thoughts on this dish. Plus, it’d be fab if you’re able to
share any tips you have for success, or your suggestions to improve the recipe?
Please send your wisdom my way.
Thank you for reading!
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