Put the Devil in the Eggs for the Holidays

Every year I worry there is enough food for the holidays then I end up being confronted with a stuffed fridge.  And coming up with many ways to creatively empty said fridge.  But as the family’s dietary needs change there is a challenge of making sure everyone has something they can eat without making them ill.

One has to follow the fodmaps diet and she loves eggs so I thought it would be fun to dust off a classic and update it a bit.  We used to love the deviled eggs that mum made when we were growing up.

I had to make sure that at least one of the ways I made them didn’t have any garlic.  Because I planned on using my homemade mustard I had to make another variation.

After doing a bit of research on the internet, because it’s been years since I boiled an egg, I got to it.  I did the eggs the day before so they were chilled completely when it was time to peel and make up.

Various sites gave me the following steps to take to cook the eggs.  First place the eggs in an empty pan.

Deviled eggs 1 2014

Fill with cold water until the eggs are covered.  Add a bit of salt and white vinegar.  This helps contain any egg whites that might leak if the shell breaks.  Bring to a boil and turn off the heat and leave the eggs in the water for 10-12 minutes.

Deviled eggs 2 2014 Deviled eggs 3 2014

Place the eggs in cold water to cool down.  When it is time to put it all together, peel the eggs.  I found it worked best for me by whacking the eggs round to crush the shells a bit then peel.  Slice the eggs in half.

Deviled eggs 4 2014

Scoop out the yolks into a bowl.

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For the fodmaps version I added a couple of spoonfuls of plain greek yoghurt, a few teaspoons of horseradish, fresh thyme, and salt and pepper to taste.

Deviled eggs 6 2014

Mix well and adjust the ingredients as needed.  Some of us like the punch of horseradish!  Fill in the egg whites with the mixture.  For the second version I added a few spoonfuls of the plain greek yoghurt, a few dollops of mustard, fresh thyme, and salt and pepper to taste.

Deviled eggs 7 2014

Again mix well and add it to the egg whites.  For the mustard deviled eggs I dusted them with cayenne pepper to give it a bit of a pop.

Deviled eggs 8 2014

This starter was a simple way to add a ton of flavour to the menu and make sure it met all the various dietary needs without a lot of effort.

Nothing Like a Bit of Naan to Go With Your Curry…

You know the weather is leaving summer behind a bit when the ovens start getting used frequently.  This weekend, though it has been humid, I have been in the mood to bake.  Goodies fresh out of the oven are hard to beat.

My husband was in the mood to cook and we all voted for a curry which I’ll post about tomorrow.  Let’s just say it was amazing!  🙂  Of course a great accompaniment to a curry is Naan, a golden flat bread.  We really enjoy it, the melted butter doesn’t hurt!

It is fairly easy to make but does require rising time.  Once again we rely on the “Best Ever Curry Cookbook” as inspiration.

I followed the recipe for the most part with just a few deviations.  I made a few changes based on how it came out the previous time.

In a small bowl I added 5 T of lukewarm milk.  It calls for 4 T but with our flour it was too dry.  Recipe called for 1/2oz of fresh yeast which was about 3 tsp of our dry yeast.  Mix as well as you can.  The yeast if starting dry does tend to clump a bit.  Let it sit for 15 minutes.  Occasionally work the yeast a bit.

Naan 1 2013

In a medium mixing bowl add 8oz/2 cups flour and 1/2 tsp salt.  Add 1 egg, 1T of vegetable oil (I used olive oil), 1T plain Greek yoghurt, and the yeast mixture.

Naan 3 2013

Mix together until it forms a soft dough.  If the dough is still a bit dry, add equal bits of milk and yoghurt until it is the right consistency.  I added a couple of teaspoons of each.  Turn out onto to a floured surface.

Naan 4 2013

Knead until soft.  This took me about 5 minutes but could take up to 10.  Cover and keep in a warm place for an hour until it doubles in size.  I usually wet a tea towel with hot water, ring it out, then drape over the bowl.  Once doubled turn out on a floured surface again.

Naan 5 2013

Preheat  oven to 450F/230C.  Knead the dough for a couple of minutes then divide into small sections.

Naan 6 2013

Stretch out into shapes somewhat resembling teardrops.  That part is harder than it looks!  You want to hand stretch the dough rather than rolling it.  Kind of like a pizza dough.  You also want it to be fairly thin as it will puff up when it bakes.

Naan 7 2013

The recipe says to bake 3-4 minutes then broil.  We just bake until done which is about 6 minutes on convection.  We get a nice golden crispy crust.

Naan 8 2013

While it is baking melt some butter so you can brush it on as soon as it comes out of the oven.  Add a bit of sea salt and serve.

Naan 9 2013

It goes really well with the mango chutney we made.

Naan 10 2013

And it went really well with the curry!