Eggs Over Evie ~ Alison Jackson

      Whoohoo!!! :D I have found another baking book with recipes!!! Yay!  I saved! I was starting to feel a little lost without The Secret Ingredient and was about to show you a recipe with Ritz crackers. Haha! Wow! Okay enough exclaimation marks for now...

      So, I went to the library earlier on and my sister found me this fantabulous book! Its called Eggs Over Evie by Alison Jackson, Illustrated by Tuesday Mourning. You see, Evie is the main character in the book. I don't really know what the book is about since I only just started reading it, but instructions on the inner cover state:

Recipe for

Eggs Over Evie

 Ingredients

1 girl, age thirteen

2 parents, divorced

1 dog, big and friendly

1 cranky old neighbor

1 stepmom expecting twins

1 cute cooking partner

Lots of eggs

Pinch of salt

 

Combine all ingredients without crowding the pan. And don't for get sprinkle in a quirky looking cooking teacher, a missing cat and a snob dinners with chef dad. Stir gently!

      Ooh! Oooh! And there are cooking quotes too!!! This is too good to be true! Our first recipe will be: Evie's Mount Vesuvius Omelet Souffle' and after that will be Epicurean Biscuits. There are also Kitchen Tips at the end of each recipe.

There is fabulous cooking, good cooking, 

mediocre cooking, and bad cooking.

~James Beard

Mount Vesuvius Omelet Souffle'

Ingredients

1 teaspoon water

1/2 cup finely chopped green onion 

 1/2 cup finely chopped green pepper 
dash salt
dash pepper
dash cayenne pepper
4 egg yolks
5 egg whites
a few drops lemon juice

How to bake

Preheat oven to 400 degrees F. Combine water with the onions and pepper in a medium sauce pan over a high heat. Cover and cook for about 15 minutes. Uncover and cook on high heat for about 5 more minutes. Add salt, pepper, and cayenne to taste. Set aside to cool slightly. In a large bowl, beat the egg yolks with an electric mixer until very thick and light in colour. In another large bowl beat the egg whites with the lemon juice until stiff peaks form. Stir the vegetables into the yolks, then add the whites. Lightly coat an 8-inch souffle' dish with vegetable oil and spoon in the souffle' mixture. Bake for about 15 minutes, or until puffy and browned on top. Serves two.

Kitchen Tip #1

The faster the souffle' rises, the faster it falls.

      And now we shall try the Epicurean Biscuits. Personally, I don't know what Epicurean means, but I'm sure the biscuits will taste good anyway. Happy baking! :)

 Cut and chop a lot of onions at one time

and get the misery over with.

~Heloise 

Epicurean Biscuits

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 tablespoon sugar

6 tablespoons cold butter

3/4 cup milk

3/4 cup fetecheese, rinsed and crumbled

1 egg yolk, mixed with 1 tablespoon water

How to bake

Preheat the oven to 425 degrees F.Sift the dry ingredients into a large mixing bowl. Quickly cut the butter into the mixture. With a pastry blender, Until it resembles coarse oatmeal. Pour in the milk, add the cheese and stir by hand for about 30 seconds to make a soft dough. Knead the dough quickly for another 30 seconds on a lightly floured surface. Press tho dough flat and fold in half. Repeat pressing down and folding 6-8 times. Roll out  with a rolling pin to about half inch thickness. Cut the dough onto 1-or 2-inch rounds with a cookie or biscuit cutter. Place on an ungreased baking sheet and brush with the egg-water glaze. Bake for about 12-15 minutes. Makes about one dozen biscuits.

Kitchen Tip #2

Instead of using a cookie or biscuit cutter,

you can drop dough by the spoonful

on to a baking sheet. These are called

"cat-head" biscuits. 

      I hope you found these recipes delicious and try them yourselves. Read the book too. Just like the two previous books, its marvelous. Look forward to more recipes from Eggs Over Evie. :)