Island Time Kayaking

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Baked Quinoa Eggs


As these get baked in the oven, the quinoa is not cooked beforehand.  The recipe settles into layers, with quinoa on the bottom forming a yummy crust, the fluffy egg in the middle and spinach and cheese float to the top.

INGREDIENTS (for each ramekin)
Butter (for greasing of ramekins)
1 1/2 Tablespoons Quinoa
2 Eggs
1/4 cup Milk
1/2 teaspoon Garlic
Pinch each of Thyme, Salt and Pepper
3/4 cup fresh spinach roughly chopped
1/4 cup Parmesan Cheese

Preheat oven to 375 degrees.  Generously grease 10oz souffle ramekin with butter.

In a bowl whisk together quinoa, eggs, milk, garlic, thyme, salt and pepper.  Stir in spinach and majority of cheese reserving some for on top.  Pour mixture into prepared ramekin(s).

Using whisk jiggle ingredients to help the quinoa settle to the bottom prior to baking.  Then cover with foil and jiggle (like you are trying ot release air bubbles in a cake batter).  Place on a cookie sheet (to catch overflow) and place in the oven.

Bake until the egg is just set about 30 minutes.  Remove foil and sprinkle remaining cheese on top and cook for another 5 – 10 minutes until the eggs are nice and puffy and the cheese is melted and just starting to turn brown.

Let cool for 1 minute, and serve in the ramekin or run a knife around the edge, turn out onto a wide flat spatula and then onto a plate.

This recipe is great for breakfast, I served with a side of sausages, but also made a nice dinner with a side salad.  It is also gluten free and vegetarian!


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Sausage Rolls


After years of trying to figure out how to make a sausage roll, I finally bit the bullet and tried to recreate those tasty treats.  Here is my recipe.

1/2 cup breadcrumbs
1/3 cup milk
1/3 lb ground chicken
1/3 lb ground veal (or the leanest ground beef you can find, or buffalo would probably work too)
1/3 lb ground pork (or 1/4lb ground pork and a few good quality pork sausages removed from their casings)
1/2 small onion chopped
Shredded Carrot
Salt & Pepper to taste
worcestershire Sauce
1 egg, plus 1 egg slightly beaten
2 sheets frozen puff pastry, just thawed

Combine breadcrumbs and milk in a bowl and set aside until milk is absorbed.  Place ground meat, bread crumbs, onion, and egg, carrot and seasonings in a food processor.  Process until well blended. Cover and refrigerate for 30 minutes to chill.

Place sheet of pastry on a lightly floured surface and cut horizontally into two.  Spoon a quarter of the mixture along the center of the pastry.  Fold over the long edges of pastry, slightly overlapping in the center, and making a long sausage shape.  Repeat with the remaining pastry and filling to make 4 long rolls.

Place rolls, seam side down, on a baking tray lined with parchment paper.  Cover and refrigerate for 3 minutes or until firm.

Preheat oven to 375.  Cut each long roll into two to make 8 standard size rolls or into 7 sections for "party" sized rolls.  Brush the top of each roll with beaten egg.

Bake for 30 – 40 minutes or until golden brown and puffed.  Serve warm with tomato sauce (ketchup).

One of the original recipes I found was an Australian recipe and it said to just use a decent sausage and remove it from its casings, but sausages in Australia are much more lean and less fatty than sausages here, and I was worried the excess fat would keep the pastry from getting flaky.

Another recipe said to use the beaten egg to close the seam on the roll, which I did on my first batch but the bottoms of the rolls didn't get flaky.  They were cooked but a bit soggy.  The second batch was much better when i just pinched the seam closed.

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Hot Buttered Rum


We love the treat of these yummy drinks during the bitter cold days of winter.  The deliciousness is all the better with good batter.  I remember going out with my mom and cousins before a play in Seattle and ordering a hot buttered rum and it was literally a shot of rum, hot water with a pat of butter floating on the top.  Yuck!  This is the recipe we use at home.

1/2 cup Brown Sugar
1/2 cup White Sugar
1/2 lb (2 sticks) Unsalted Butter
1 pint good quality Vanilla ice-cream

Blend all ingredients in a food processor and store in the fridge or freezer.  To make a drink, add a shot of good dark rum with 2 tablespoons batter to a mug of hot water.

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