MasterChef gets down to basics with eggs and taties
March 27, 2012 in Woolies Pantry
Things are definitely hotting up in the MasterChef kitchen, and it’s almost unbearable to see people you were just starting to like having to leave so early on. We can only say good luck Candice and Luxolo! We hope to see you with super sharp knives next year.
So, eggs and potatoes ruled the show tonight (not to mention those onions). The two nourishing gifts from mother earth make such magic together, but on their own can be quite the showstoppers too – an egg white magically becomes a meringue or a spud potato fondant – or not as was the case tonight.
One recipe that we know works is this one to the right for a light yet filling mushroom and potato frittata.
Over at The Woolies Pantry TASTE Assistant Food Editor Hannah Lewry gives some tips and tricks for choosing and cooking with eggs.
Her recipe to go with this week’s episode is comforting little pots of fluffy ricotta and olive-baked eggs that can be served with toasted ciabatta or a big salad.
Woolies blogger Fritz Brand makes the most delicious Nutella crepes. A marriage clearly made in heaven, even if Fritz does say “Nutella is wonderous on the taste buds but sadly hazardous on the waistline”.
And the inimitable Ishay Govender creates a dark chocolate souffle with honey almond cream. Not a dish for the faint-hearted, but definitely for those who want to impress.
We have more cooking inspiration for you, including a top notch video showing you how to poach the perfect egg. Since poached eggs are served on just about everything nowadays, it’s a skill you absolutely have to master if you haven’t yet.
Our recipes of the week are spicy poached eggs with pepper, brinjal and tomatoes and the ultimate classic potato bake. Best of all, you can buy all the ingredients for both these recipes online from woolworths.co.za – just click on the Buy Ingredients tab to add to basket, Woolies will deliver and then you can make them at home.
Here’s to next week!
The Woolies Pantry Team