Recipes of the week | Riverine Herald

Recipes of the week |  Riverine Herald

It may be officially spring, but the cool, wet weather still calls for comfort food. Here are a few traditional — and not so traditional — meals made with eggs.


Mac and cheese


250 grams spelled pasta

300 g broccoli, cut into small florets

1½ tbsp olive oil

1 garlic clove, crushed

2 tbsp flour

400 ml milk

1 tsp Dijon mustard

1 zucchini, grated

80g (1 cup) grated vintage cheddar cheese

4 eggs


Preheat the oven to 200°C/180°C hot air. Lightly spray a 1.5 liter (6 cup) baking dish with oil.

Cook the pasta in a large pot of boiling salted water according to package instructions, adding the broccoli for the last 2 minutes. draining.

Heat oil in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add flour and cook, stirring, for 1 to 2 minutes. Gradually stir in the milk and bring to a boil. Reduce heat and simmer, stirring occasionally, for 3 to 4 minutes or until thickened. Stir in mustard, zucchini and half of the cheese and cook, stirring, for 1 minute.

Add the cheese mixture to the pasta mixture and stir until well blended.

Spoon the pasta mixture into the prepared dish. Make four wells in the pasta and carefully crack an egg into each well. Sprinkle the casserole with the remaining cheese. Bake for 12 to 15 minutes or until eggs are cooked to your liking.

Khachapuri (Georgian bread with egg and cheese)


4 eggs

500 grams of bread flour

1 tsp salt

1½ tsp instant yeast

300 ml lukewarm water

1 cup smooth ricotta

100 grams of feta cheese

1 cup shredded mozzarella

¼ cup parsley, finely chopped


Place bread flour and salt in a large bowl. Add yeast to water and mix to dissolve. Add to the flour and mix with a spoon until a dough forms. Let rest for 5 minutes so that the flour can absorb the water.

Knead the dough in a stand mixer or by hand for 10 minutes until smooth and elastic. Cover and then let rest in a warm place for about 1 to 1½ hours or until doubled in size.

Meanwhile, combine the cheeses and parsley in a bowl and mix to combine.

When the dough has doubled, knock it back and knead lightly. Cut into four equal pieces and roll into smooth balls. Cover and let rest again for 15 minutes.

Once they are soft, flatten the dough balls by pushing down the center with the tips of your fingers and working towards the edge. Like you would a pizza base. Shape and stretch the dough into an oval shape, about the size of an envelope.

Spread a quarter of the filling evenly over the center of each pastry oval, stopping about 2cm from the edges. Fold each of the longest edges over the filling to make an eye shape and pinch the two points together.

Bake for 15 minutes at 200°C. Take out the bread and use a spoon to make a well in the center where the cheese will be, then crack an egg into each boat.

Return to the oven and bake for another five minutes or so until the egg is set. Serve hot.

Korma Egg Curry With Spinach And Chickpeas


2 tbsp canola oil

1 brown onion, peeled and diced

⅓ cup Korma curry paste

⅓ cup tomato paste

1¼ cups of water

⅓ cup light coconut cream

400 g tin chickpeas, rinsed, drained

120 g baby spinach leaves

8 hard-boiled eggs, halved

Coriander leaves, to serve

Natural yogurt, to serve

Roti, heated, to serve


Place a large pan over medium heat and add oil and onion. Saute the onion for about 5 minutes or until soft.

Add curry and tomato paste, cook gently for 1 to 2 minutes or until fragrant. Add water and coconut cream. Bring to boil. Add the chickpeas and cook, stirring, for 5 minutes. Stir in spinach and cook until just wilted.

Add the eggs to the curry and stir gently to coat. Sprinkle with coriander and serve with yogurt and roti.

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