Java Dry Spice Mix Chops

These java dry spice mix chops are seared for a few minutes in a hot grill pan, then finished off in a hot oven, which keeps them tender and juicy. The java dry spice rub is made with ground roasted coffee beans, cumin, brown sugar, smoked paprika and garlic powder. And, of course, salt! 

This is probably my favorite homemade spice mix. The roasted coffee really adds a depth of flavor that goes so well with pork. So well, in fact, that I also use it on whole pork roasts. If you have a sous vide precision cooker, you'll want to have a look at my sous vide java dry spice pork roast recipe. Boy, howdy, it is good! 

Java Dry Spice Mix Chops

Apologies for the lack of photos of the pork chops being cooked in the griddle pan. Lighting wasn't great but I hope I have made up for it with good instructions. Should you have a question, please leave me a comment. 

Ingredients

2 thick cut pork chops, untrimmed 

3­-4 teaspoons java dry spice rub (Get the recipe here: Java Dry Spice Rub)

Tools needed

heavy grill pan 

wooden skewers

Method

Wash the pork chops and dry them slightly with a paper towel. Sprinkle the chops liberally with the java dry spice rub and use your clean hands to rub it all over.

Cover the chops with cling film and refrigerator at least half an hour or longer if you have the time. 

When you are ready to cook the pork chops, preheat your oven to 400°F or 200°C and remove the chops from the refrigerator. 

When the oven is just about at temperature, heat your grill pan or an iron skillet over a medium high flame. 

Use several wooden skewers to pin your chops together, fat/skin side together. Once the pan is hot, stand the chops up fat/skin side down for 4­-5 minutes. 

Move them around the pan to take advantage of the heat to render the fat and get the skin a bit crispy. 

Transfer the chops to a plate and remove the skewers. 

Put the chops back in the pan, this time on their sides and set a timer for 3 minutes. 

When the timer rings, turn the chops over and set it for another 3 minutes. 

Repeat, giving the chops only 1 minute on each side. If you want to get fancy, turn the chops so the grill lines cross. 

Transfer the grill pan to your preheated oven and roast for a further 8-10­ minutes. You can cut near the bone to check for doneness. (If you have a meat thermometer, the ideal temperature is 145°F or 62.8°C.) The pork can be slightly pink. It will continue to cook as it rests. 

Remove from the oven and allow to rest for 5 minutes before serving. 

Enjoy! 

Welcome to the 10th addition to the 2024 Alphabet Challenge, brought to you by the letter J. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the J recipes below:

• Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice 
• Sneha’s Recipe: Jhatpat Bhendi Masala 
• A Day in the Life on the Farm: Chicken and Sausage Jambalaya 
• Culinary Cam: Bulgogi-Inspired Oven Beef Jerky 
• Jolene’s Recipe Journal: Blueberry Jam Palmiers 
• Karen’s Kitchen Stories: Johnnycake Cobblers 
• Blogghetti: Jam-Filled Corn Flake Muffins 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning 
• Magical Ingredients: Jackfruit Paratha 
• Food Lust People Love: Java Dry Spice Mix Chops

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggpland Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts

I: Raspberry Rhubarb Ice Cream

J: Java Dry Spice Mix Chops - this post!

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Quiche Lorraine Filled Portabella Mushrooms

Who needs a crust when garlicky mushrooms fulfill that role gorgeously in these Quiche Lorraine filled Portabella Mushrooms with Gruyère cheese and bacon! 

It’s not often that I find four reasonably equal large portabella mushrooms so when I do, I like to make a recipe that puts them center stage. I can’t bear to cut up such beautiful specimens and destroy their perfect shape and size. 

While I’ve made quiche Lorraine, that typical French recipe with bacon and Gruyère cheese, feel free to substitute your favorite cheese and perhaps ham, chicken or a cooked vegetable for the bacon.

Quiche Lorraine filled Portabella Mushrooms

I use store-bought already cooked bacon crumbles here but you can certainly fry up two or three strips of bacon then chop them with a sharp knife. These make a special first course or side for any meal. We actually ate them this time as a main course with salad and steamed baby broccoli on the side. A lovely meal!

Ingredients

4 large portabella mushrooms

2 cloves garlic

Olive oil

Fine sea salt

Freshly ground black pepper

1 egg

1/4 cup or 60ml cream

1/2 cup or 50g Gruyère cheese, grated, plus extra for topping

1/4 cup or 30g crispy bacon crumbles

Optional garnish: chopped chives

Method

Preheat your oven to 410°F or 210°C. 

Cut the stems off of the mushrooms, discarding any hard ends. If you have a vegetable stock bag in the freezer, pop the rest of the stems in there. 

Mince the garlic. Put the mushrooms cap side up in a baking pan.  Add the garlic and a drizzle of olive oil. Sprinkle lightly with salt and pepper. 

Roast in the hot oven for about 10-12 minutes. 

Meanwhile, in a mixing bowl, whisk the egg and add the cream. 

Stir in the grated cheese and bacon crumbles. 

Remove the filled mushrooms from the oven and leave to cool for about five minutes. 

Divide the quiche filling between the mushroom and sprinkle with a little extra grated cheese and some black pepper. 

Bake for 8-10 minutes or until the filling is just setting. Turn your oven on to broil for a few minutes to brown the tops. Keep a very close eye on the filling to make sure it doesn’t burn. 

Leave to set for a few minutes then garnish with a few chopped chives, if desired. Serve warm or at room temperature. 

Enjoy! 

It’s Sunday FunDay and today my blogger friends and I are sharing mushroom recipes! Check out the links below:

• Beef Tips with Mushroom Gravy from Palatable Pastime
• Boursin Stuffed Mushrooms from A Day in the Life on the Farm
• Cheesy Stuffed Mushrooms from Amy's Cooking Adventures
• Mushroom Spinach Curry from Mayuri’s Jikoni
• Mushrooms in Creamy Gravy from Sneha's Recipe
• Quiche Lorraine Filled Portabella Mushrooms from Food Lust People Love
• Stir-Fried Cellophane Noodles with Enoki Mushrooms from Karen's Kitchen Stories
• Three Mushroom Pâté from Culinary Cam

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Raspberry Rhubarb Ice Cream

This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required! 

I’ve mentioned here before about the delicious. magazine group I belong to, a disparate group of women, brought together on What’s App by one of the delicious. team, who have now become firm friends. 

And like many friends, we lead each other into temptation! Cookbooks are a particular weakness many of us share and when one of our number mentioned that she makes ice cream all the time from a vintage book she owns, we all scurried to find a copy online to order. 

Of course, this then required the creation of yet another What’s App group called Ice Maidens where we share photos of our ice cream. I fully expect that group to ramp up production as the weather heats up! Watch this space if you love no-churn ice cream.

Raspberry Rhubarb Ice Cream

This is mash up of two recipes from the vintage cookbook Ices Galore by Helge Rubinstein and Sheila Bush. If you love easy ice creams, sorbets, etc. that do not need an ice cream maker to create, look for a copy of this book online. It’s a small paperback packed with great frozen treats.

Ingredients

312g or 11 oz rhubarb, trimmed

1 cup or 225g sugar

5 1/2 oz or 156g raspberries

1 cup or 240ml double or whipping cream

1/4 teaspoon cream of tartar

Optional: 2 tablespoons gin infused with strawberry

Method

Cut the trimmed rhubarb into 1 in or 2 cm pieces.

In a pot with a lid, cook the rhubarb down with the sugar until it is soft, stirring occasionally. Do not add any water. Depending on your rhubarb, this should take about 20-25 minutes.

Remove the lid and set the rhubarb aside to cool. 

Puree the raspberries and push them through a mesh sieve. Discard the seeds.

Add the raspberries to the rhubarb. Stir well. 

Once the rhubarb and raspberry are cool, stir in the strawberry infused gin, if using, 

Whip the cream to soft peaks, sprinkling in the cream of tartar as you go. The cream of tartar helps stabilize the cream.

Gently fold the fruit through the whipped cream. 

Put it in the freezer for 3-4 hours or until it’s beginning to set. 

When the mixture is beginning to set, beat well. 

Transfer to a freezer safe container with a lid and replace in freezer.

 

Freeze till completely set. 

Remove from the freezer shortly before serving. 

Scoop to serve.

Enjoy! 

I'm a little late joining the group but this is my 10th addition to the 2024 Alphabet Challenge, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

• Sneha’s Recipe: Instant White Dhokla
• Mayuri’s Jikoni: Iceberg Wedge Salad
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup
• Jolene’s Recipe Journal: Italian Beef Sandwiches
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream
• Karen’s Kitchen Stories: Italian Pane di Genzano
• Magical Ingredients: Instant Aloo Paratha
• Palatable Pastime: Indonesian Bami Goreng
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggpland Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts

I: Raspberry Rhubarb Ice Cream - today's post! 

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Crispy Bacon-wrapped Chicken Hearts

Marinated chicken hearts are tender, meaty morsels but added bacon kicks them up a notch to make crispy bacon-wrapped chicken hearts! These are so good. 

At least a couple of times a year, we celebrate what we call Brazil Night, usually for our daughters’ birthdays. The meal starts with caipirinhas to drink and includes grilled chicken hearts and picanha (the cap of the rump, a popular cut in Brazil that has finally made its way stateside, much to our delight), black beans, rice, farofa (toasted manioc flour) and molha, which is very similar to pico de gallo. 

While I wouldn’t mess with the simple marinated chicken hearts we grill on skewers for a Brazil Night, I’ve long wanted to try wrapping them in bacon, similar to one of our favorite Christmas Eve appetizers: Angels on horseback aka smoked oysters wrapped in bacon. 

I am here to report that they were wonderful! Tender inside with crispy bacon on the outside. Definitely going on the “would make again” list!

Crispy Bacon-wrapped Chicken Hearts

This makes a bunch of chicken hearts, about 50. My husband and I munched on these for a couple of days since we weren’t throwing a party needing appetizers and it’s just the two of us at home. Still, no regrets. They are that tasty.

Ingredients

1.15 lb or 500g chicken hearts

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon fine sea salt

Freshly ground black pepper

1 lb or 450g thin cut smoked bacon

Method

Use a sharp knife to trim the fatty ends off of the hearts. This first step is optional and I totally skip it for the skewered chicken hearts we will grill over hot coals because the fatty ends get crispy. 

However, when wrapped with bacon and roasted in the oven, those fatty ends can’t crisp up as much, so I did trim mine somewhat. You don't have to get every last piece of fat off, just the majority, if you choose to trim. 

In a mixing bowl, stir the hearts in the lime juice, olive oil, salt with a few generous grinds of black pepper. 

Cover and refrigerate for one hour. When the hour is up, preheat your oven to 400°F or 200°C. 

Cut the bacon slices in three and wrap one piece around each chicken heart, securing it with a toothpick. A little tip: If one end of the bacon piece is fattier than the other, roll up from the meatier side so the fat is on the outside and can crispy up more. 

Place them on a large lined baking pan. I hate cleaning baked on grease so I line mine first with foil, then a silicone liner. 

Bake in your preheated oven for about 20-25 minutes or until the bacon is crispy and golden.

Drain on paper towels.

Transfer the hearts to a plate to serve. A glass of chilled rosé goes beautifully with them.

Enjoy! 

Welcome to the 9th edition of our 2024 Alphabet Challenge being brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H sponsored recipes below:

• Sneha’s Recipe: Homemade Hollandaise Sauce
• Culinary Cam: Halva with Fiori di Sicilia
• Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce
• A Day in the Life on the Farm: Corned Beef and Cabbage Hash 
• Jolene’s Recipe Journal: Spicy Hashbrown Waffles 
• Blogghetti: Grilled Hawaiian Ham Skewers 
• Palatable Pastime: Batter Fried Halloumi Cheese 
• Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 
• Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 
• Magical Ingredients: Hummus Herb Paratha
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggpland Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts - today's post!

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Grape Juice Jigglers

Grape juice jigglers are a healthy treat your children will love, made with vegetarian gelatin and naturally sweet grape juice. Maybe make some for Easter? 

When my girls were growing up, I was a bake-from-scratch-type mom, but the two exceptions to that were boxed chewy brownie mix and Jello®. I guess I have to include Jello® pudding in that category as well. I had to help with brownies and Jello® because of the hot oven and the boiling water but instant pudding was sooo easy that my girls could make it by themselves from when they were very little. Cold milk, whisk in the powder. Done! How did it thicken? It was like a creamy sweet miracle. 

I don’t know who the genius behind jigglers was but I put him or her right up there with the marketing person who first thought of “lather, rinse, repeat” on shampoo bottle labels. After all, jigglers get you to use two boxes of that powdered, sweetened gelatin to make the same size pan and it’s probably eaten just as quickly. Or maybe even more quickly since jigglers of all flavors are kid favorites. A cold jiggly treat you can eat with your hands? Yes, please! 

A little research reveals that jigglers were first touted in a cookbook given away by the makers of Jello® in the 1930s. The recipe was rediscovered in the ’70s when, as sales declined, the company looked for ways to reinvigorate the market for their jiggly product, thumbing through their old cookbooks for inspiration. And another generation of jiggler lovers was born. Count me and my girls in that number.

I know a lot of moms try to limit their children’s intake of sugar with no nutritional value and I did too. So drinks and sugar-full Jell-O® were a special treat on weekends. I was not a fan of sugar-free versions because sugar seemed less harmful than the chemicals that made up the unnatural sweeteners. And what about all the coloring additives? Let’s not even go there. So what’s a mom to do?

 

Make grape juice jigglers from pure, naturally colored, naturally sweetened grape juice! Or frankly, any juice of your choice, as long as it is not very acidic, which inhibits the gelatin from firming up.

 

Grape Juice Jigglers

Most gelatin powders are still made from animal products, but vegan/vegetarian friendly gelatin is now widely available as well. Just read the labels if that is a concern for you. I will tell you that if you use the non-animal gelatin, you need just a bit more than usual to get your juice to set. 

Ingredients

4 1/4 cups cups or 1 liter no-sugar added grape juice

4 1/2 teaspoons unflavored vegetarian gelatin powder 

Method

Sprinkle the vegetarian gelatin powder over the grape juice in medium-sized pot.  Stir thoroughly until the powder is completely dissolved and the liquid appears to thicken just a little.

 

Put the pot on the stove and, over a medium flame, heat till just boiling. (About 200°F or 93°C by my candy thermometer.) Tiny bubbles will start appearing. 

Pour the hot liquid into a heatproof rectangular casserole dish about 9x13 in or 23x33cm. 

Leave to cool, then cover with cling film and chill for at least 2 hours or until firm. 

Cut into squares to serve.

Enjoy! 

Welcome to the 8th edition of our 2024 Alphabet Challenge being brought to you by the letter G. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the G sponsored recipes below:

• Sneha’s Recipe: Gavar Sabji 
• Culinary Cam: Aïgo Bouido (Provençal Garlic Soup) 
• A Day in the Life on the Farm: Shrimp and Grits 
• Mayuri’s Jikoni: Guacamole Salad 
• Food Lust People Love: Grape Juice Jigglers 
• Palatable Pastime: Grilled Vegetables with Hot Bacon Dressing 
• Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites 
• Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans 
• Blogghetti: Easy Baked Garlic and Brown Sugar Chicken 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese 
• Magical Ingredients: Green and Red Salsa Paratha

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggpland Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers - today's post!

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Everything Pizza Tartin

This Everything Pizza Tartin aka Upside Down Pizza is baked with the crust on top, so you can load up on "toppings" like Italian sausage, onion, artichokes, jalapeños and olives and still have a crunchy crust. 

Back when I had an oven heated by bottled gas, I struggled to get it hot enough to bake a loaded pizza crust crunchy on the bottom. Putting too many toppings – a particular problem I have – meant my crust was often soggy. Sure, I could put fewer toppings but no one wants a skimpily topped pizza, do they? 

Then suddenly a solution occurred to me. Everything Pizza Tartin is baked upside down, French apple pie style, with ALL of my favorite ingredients, so the thick crust is still extra crunchy. Just flip to serve!

 

Here it is, straight out of the oven, before flipping. 

I use this particular pan because it can go from stovetop to oven. I brown the Italian sausage, then I take it off the heat to layer on the rest of the ingredients, finally tucking the dough in on top.

But you can cook the sausage then bake your everything pizza tartin in a large pie plate or a well-seasoned cast iron skillet. You do not want a pan that sticks. And don’t forget to cut some slits in your crust to let the steam escape. No soggy tops, or rather, bottoms!

I cannot tell you how pleased with myself I was when I figured this out!

Everything Pizza Tartin – Upside Down Everything Pizza 

You do have to be careful to cook it just long enough so the crust is golden brown but the bottom doesn’t burn. When it’s starting to get just a little bit dark in places, it’s absolutely perfect. I figure about 25-30 minutes, depending on how many toppings you’ve added.

Ingredients


For the 10in or 26cm round thick crust:

2 1⁄4 cups or 280g flour


1 rounded teaspoon active yeast – about 4g 

3⁄4 cup or 180ml warm water


1⁄2 teaspoon salt


1 teaspoon olive oil 

For the topping: 

2 links Italian sausage, approximate weight 4 3⁄4 oz or 135g 

Olive oil


Generous handful sliced pepperoni – say 10 or 12 slices


1 cup or 110g grated mozzarella cheese 

1⁄2 cup or 120ml pizza sauce


Other possible toppings:


Small artichoke hearts, well drained and halved


Sliced jalapeños, pickled or fresh


Finely sliced onion


Black olives


Your favorite pizza topping -­ no need to limit your toppings! 

Recommended: Fresh basil leaves for serving 

Method

To make the crust, mix 1 cup or 125g flour with the yeast and add in the warm water. Leave to prove for about 5 minutes. You should see some bubbling. 


Add the salt then the rest of the flour, a little at a time, mixing continuously until you have a soft dough. You might not use quite all of the flour. Knead for about five minutes or until the ball of dough is smooth and elastic. 


Leave to prove in a warm place, covered with cling film or a damp towel, for about 45 minutes or until doubled in size. (Pizza dough can be prepared one day ahead. Leave to rise, covered, in the refrigerator. Allow to come to room temperature before rolling out and baking. You can also substitute store-­bought pizza dough.)

Preheat your oven to 400°F or 200°C when the dough has about 15 minutes rising time left. 


Meanwhile, prepare your toppings. In the bottom of your ovenproof skillet, brown the sausage in small balls, adding a drizzle of olive oil. 


Remove from the heat once browned and spoon off some of the excess fat cooking the sausages might have created. 


Sprinkle in the finely sliced onion, the artichokes, jalapeños, olives and other toppings, distributing them evenly. Top these with the pepperoni slices. 


Sprinkle on the mozzarella cheese. Spoon on the pizza sauce, spreading it around gently with the back of the spoon.

 


Roll or press your crust out so that it’s just a bit larger than the
diameter of your fillings in the pan. Cut three slits to allow steam to escape while it’s baking. 


Fit the crust over the fillings and tuck it in all around the sides. Use a pastry brush to brush olive oil over the top of the crust and down the tucked sides. 




Bake the pizza tartin in your preheated oven for about 25­-30 minutes or until the crust is a lovely golden color and quite crisp on the outside. When you tap it, it should sound hollow. 


Leave the pizza tartin to cool for about 5­-7 minutes then invert it carefully onto a serving plate. 


If any of the bits do stick, just scoop them off the pan and replace on the pizza tartin. 


Sprinkle with fresh basil leaves and cut in wedges and serve hot. 


Enjoy!

Welcome to the fifth installment of our Alphabet Challenge for 2024. Today’s recipes are brought to you by the letter E. Many thanks to our challenge creator, Wendy of A Day in the Life on a Farm. 

Check out all the recipes brought to you by the letter E. 

• Sneha’s Recipe : Egg Roast 
• Culinary Cam: Elderflower & Roasted Strawberry Layer Cake 
• A Day in the Life on the Farm: Tomato and Eggs 
• Palatable Pastime: Easy Homestyle Chicken Enchiladas 
• Jolene’s Recipe Journal: English Muffin Bread 
• Mayuri’s Jikoni: Egg Pulao 
• Karen’s Kitchen Stories: Egg Bread Hoagie Rolls 
• Blogghetti: Bacon Cheddar Egg Salad 
• Magical Ingredients: Edamame Paratha 
• Food Lust People Love: Everything Pizza Tartin
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggpland Dressing

E: today's post! Everything Pizza Tartin

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Anchovy Deviled Eggs

Filled with salty minced anchovies, lemon zest, mayo and Dijon mustard, these tasty anchovy deviled eggs will disappear quickly from your party table.

Every Christmas Eve our menu is all appetizers, a throwback to the days when we had plenty of presents to wrap and so no one had time for a sit down dinner. 

We pop open a bottle of Champagne and fill our small plates with artichoke dip, smoked or cured salmon with avocado, caviar with its necessary accompaniments of chopped egg and onion, bacon wrapped smoked oysters and, of course, deviled eggs. The cheeseboard also boasts a variety of cheeses and duck liver pâté.  

On Christmas morning, we usually make something special for breakfast but my favorite part is the leftover deviled eggs. They make a perfect Christmas morning meal! 

Anchovy Deviled Eggs

This recipe is adapted from one I read in The Guardian newspaper and saved almost three years ago. I can’t say that they’ll replace my classic deviled eggs which I adore but the anchovies and lemon zest add a lot of flavor. In short, we liked them a lot!

Ingredients for 14 deviled eggs

7 eggs, hard-boiled

7 anchovy fillets, packed in olive oil

1 tablespoon olive oil from anchovy jar

Finely grated zest of 1 lemon

1 tablespoon Dijon mustard

3/4 teaspoon smoked paprika, plus an extra sprinkle for garnish

7 tablespoons mayonnaise

Green onions, finely chopped, for garnish

Cornichons or small pickled onions, optional to serve

Method

Using a sharp knife, mince the anchovies very finely. 

Put the anchovies in a bowl with the oil then add the lemon zest, mustard, paprika and mayonnaise and mix until smooth. 

Peel your hard-boiled eggs and cut them in half lengthways. Scoop out the yolks and add them to the anchovy mixture.

Mash them into the rest of the filling with the tines of a fork. Mix well. 

Spoon the filling into each egg white or use a piping bag with a large tip to fill them. If your filling is quite chunky, it might keep getting stuck if the tip hole isn’t large enough. 

Decorate with a light sprinkle of paprika and a few bits of green onion.

Serve chilled or at room temperature with a few cornichons and/or pickled onions, if desired.

Pour your favorite tipple to accompany this excellent appetizer and enjoy! 

Happy New Year!

Last year was extra busy (and frankly a bit fraught) so my blog was fairly neglected. This is a creative outlet that gives me a lot of pleasure, from recipe development, baking and cooking, and then finally writing about the process. I hope to find more time for this hobby I enjoy in 2024. To that end, I am joining my fellow bloggers every other week, to create recipes and work our way through the alphabet, starting with, of course, A. 

Many thanks to the group creator and lead, Wendy from A Day in the Life on the Farm. Check out all the A links below. 

• A Day in the Life on the Farm: Almond Chicken 
• Palatable Pastime: Angel Food Cake 
• Karen’s Kitchen Stories: Apple Buns 
• Culinary Cam: A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding 
• Blogghetti: Air Fryer Glazed Chocolate Apple Hand Pies 
• Food Lust People Love: Anchovy Deviled Eggs 
• Mayuri’s Jikoni: Amaranth Paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut 
• Jolene’s Recipe Journal: Spiced Apple Oatmeal 
• Sneha’s Recipe: Afghani Soya Chaap

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