Delicious UK - (03)March 2020

54 deliciousmagazine.co.uk

Golden‘scrambledeggs’

withmushrooms&greens

SERVES 4 6.HANDSONTIME 15 MIN,

SIMMERING TIME 20 MIN

• 200gredsplitlentils,wellrinsed


• 200mloatmilk (we used Oatly
  Barista)


• 100gcashewbutter


• 1 tbsplemonjuice


• 80mlextra-virgin olive oil


• 60griceflour


• tspbicarbonate of soda


• 4 garliccloves


• 1 tbspcorianderseeds, lightly
  toastedina drypan


• 4 tbspoliveoil


• 200glargeleafspinach,
  roughlychopped


• 12portobellinimushrooms


• 4-6slicessourdoughbread


• Tomatochutneytoserve
  (we like Tracklements)

YOU’LLALSONEED...

• Blender or food processor

1 Tomakethegolden‘egg’mixture,

cookthelentilsfor 20 minutesor

accordingtothepackinstructions.

Drain,thenrunundercoldwaterin

a sieve.Putthecookedlentils,oat

milk,cashewbutter,lemonjuice,

extra-virginoliveoil,riceflour,

bicarbofsoda,garlicandcoriander

seedsintoa blenderorfood

processorandwhizzuntilsmooth,

thenseasonwithsaltandpepper.

2 Heat1 tbspoftheregularoliveoil

ina widepanovera mediumheat,

thenstir-frythespinachfora

minutetosoftenslightly.Remove

fromthepanandsetaside,then

turn up the heat to medium-high,

addanother1 tbspofoilandadd

theportobellinimushrooms.Cook

for1-2minutesoneachside.

3 Heattheremainingoliveoilina

largeheavy-basedfryingpanover

a medium-highheat.Pourthe‘egg’

mixturein,letit cookandcrispup

slightly,thenturnit overtocook

ontheotherside(itwillbreakup).

Addthespinachandcookfor

another3-4minutes,folding

togetherwiththe‘scrambledeggs’.

4 Toastthebread,thenservewith

thevegan‘scrambledegg’mixture

andthetomatochutney.

PERSERVING(FOR6)562kcals,

27.8gfat(4.4gsaturated),17.7g

protein,55.7gcarbs(4.5g sugars),

0.7g salt, 7.6g fibre

Griddlepanwaes

withsmokedsalmon,

avoandeggs

SERVES 46. HANDSON TIME 45 MIN

FOOD

TEAM’S

TIP

Cuteachwaffleinhalf

beforeyouflipit,if that’s

easier for you.

• 130gplainflour


• 130gryeflour


• 2 tspbicarbonateofsoda


• 35glightbrownsugar


• 2 smallfree-rangeeggs,
  plus4-6forpoaching


• 400mlwholemilk


• 80ggreekyogurt


• 50gunsaltedbutter


• 2 tspvinegar


• Largehandfulroughlychopped
  freshdilland/orparsley


• 150mlcrèmefraîche or
  greekyogurt


• 2-3tbspstronghorseradishsauce
  (optional; we used Tracklements)
  
  
  • Honeytodrizzle
  
  
  • 200gsmokedsalmon
  
  
  • 2-3avocados,halvedandstoned,
    with lemon juice squeezed over
  
  
  
  

YOU’LLALSONEED...

• Griddle pan (about 24cm x 24cm)

1 Ina largebowl,mixtheflours,

bicarbonateofsoda,2 pinches

ofsaltandthesugar,then make

a wellinthecentre.

2 Mixthe2 eggswiththemilkand

yogurtina juguntilsmooth.Pour

themixtureintotheflour,thengently

mixtogethertoforma batter.

3 Heata griddlepanovera medium-

highheat,thenaddhalfthebutter.

Pourinhalfthebatter,turntheheat

downtomediumandcookfor2-3

minutes.Oncebubblesappearonthe

surface,checkwitha paletteknife

thattheundersideisgolden,then

loosenfromthepanwiththeknife.

Slideoutontoa lightboardusingthe

paletteknifetohelp,thenturnthe

panoverandsetontopofthewaffle

soit coversit (seetip).Liftupthe

board,holdingthepansecurely,and

flipoversothewaffleisbackinthe

pan,thencookfor2-3minutesmore

(adjusttheheatif needbe).Keep

warmina lowovenandrepeatwith

theremainingbutterandbatter.

4 Bringa widepanofwatertothe

boilandaddthevinegar.Turndown

toa gentlesimmer,crackanegginto

a cup,thenslideit intothewater.

Repeatwiththeremainingeggs.

Cookgentlyfor2 minutesoruntil

cookedtoyourtaste.Takeoutwith

a slottedspoonandsetona plate.

5 Mixmostofthedilland/orparsley

withthecrèmefraîche/yogurt (and

horseradish,if using).

6 Spreadthewaffleswiththeherby

crèmefraîche/yogurt,drizzlewith

thehoney,thentopwiththesalmon,

avocados,poachedeggsandmore

herbs.Serveinthemiddleofthe

tableandleteveryonedigin.

PERSERVING(FOR6)634kcals,

38.9gfat(18gsaturated),23g

protein,45gcarbs(13gsugars),

2.7g salt, 1.4g fibre