Monthly Archives: August 2014

Zucchini Rosti Topped with Salmon and Poached Eggs

Zucchini Rosti

Smoked Salmon on Zucchini Rosti

A Rosti For Breakfast Anyone?

This is the perfect breakfast treat, a bit more lux than the usual eggs on toast. I copied this recipe for the Zucchini Rosti. This makes a change from the usual Potato Rosti, even though potatoes are still used. I think I have one of those recipes somewhere too. If I find it I will add it to this site as well. There is no reason why you couldn’t have this as a light lunch with friends. I am sure it would impress them.

Zucchini Rosti Recipe

Serves 8

Ingredients

4 large Sebago or Golden Delight potatoes, peeled & coarsely grated
4 large zucchini, coarsely grated
160ml (2/3 cup) olive oil
8 free range eggs
4 large ripe tomatoes, coarsely chopped
¼ cup fresh dill sprigs
8 slices (about 200g) smoked salmon
Lemon wedges, to serve

Method

Combine the potato and zucchini in a colander. Squeeze out excess moisture
Transfer to bowl and season with salt and pepper
Preheat oven to 120°C
Heat 2 tablespoons of oil in a large non stick frying pan over medium to high heat
Spoon four ¼ cup portions of potato mixture into the pan and flatten into 10 cm discs
Cook for 4-5 minutes each side or until golden then transfer to a baking tray
Place in oven to keep warm and repeat in 3 more batches reheating the pan between batches
Line eight 125 ml (½ cup) capacity ramekins with plastic wrap, allowing the sides to overhang
Crack 1 egg into each lined ramekin, twist and tie the edges to seal
Bring a large 22 cm (base measurement) saucepan of water to the boil then remove from heat
Transfer eggs in the plastic wraps to water, cover and set aside for 4-5 minutes until set
Transfer the eggs to a plate and use scissors to cut the plastic wrap and unwrap the eggs
Combine tomato and dill in a bowl
Divide the rosti among the serving plates, top with the salmon, poached eggs and tomato mixture
Serve with lemon wedges

Hints

Halve or quarter the ingredients to make a smaller batch
Add chopped fresh basil to the tomato mixture instead of the dill or add capers
You can side step the use of the ramekins if you have no problem poaching eggs in a saucepan
Prepare the rosti a day ahead, cover and store in the fridge
Twenty five minutes before serving, preheat oven to 200°C and bake rosti for 15 minutes until heated through

  • This recipe was found on taste.com.au
  • Recipe submitted by Gemma Purcell
  • Photo: Ben Dearnley
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Melting Moments

Melting Moments Biscuit Recipe

These Melting Moment Biscuits are an old favorite. This recipe is from an old Womens’ Magazine and is dated February 11, 1963. Although there will be many Melting Moment recipes on the internet I doubt that one like this will be easily found. These biscuits are not shaped like the traditional round biscuit. These Melting Moments are shaped like daisies. Because the recipe is old all of the most of the quantities are in ounces. Use the conversion chart to convert to metric measurements.Try this recipe and see how you go.

Ingredients

4 oz butter
1 oz icing sugar
2 oz cornflour
2 oz self raising flour
red food coloring

Filling

1 tablespoon butter
1 tablespoon raspberry jam
2 tablespoons icing sugar

Method

Cream butter and sugar
Add cornflour and flour sifted together
Color half of the dough pink
Use mixtures to make three variations
Roll pink and white dough into little balls
Press three little balls of one color together
Press one of opposite color to make a centre

Repeat several times to make clover shaped biscuits
Decorate some single balls with cut out stars of different color and join with filling
Make 6-petal daisies with a round center piece
Place on a baking tray covered with baking paper
Cook in a moderate oven for 20 minutes or until brown

Filling

Cream butter and jam together and add icing sugar

Hints

Roll dough into an even amount of balls and press each ball down softly
Sandwich together with filling and bake
Will keep in an air tight container for 3 days at least
Ensure the biscuits are cold before putting into a container

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