Breakfast Custard

This recipe is very flexible. I have used many different flours, milks, and fruits. It does not disappoint. There is just something about lemon zest in the morning . . .

Serves 6:
3/4 c flour (I use 1/2 c rice, 1/4 c rye)
1/4 c sugar
zest of 1 lemon
6 pinches salt
6 eggs, beaten
1 T vanilla
2 c heavy cream (I use coconut milk)
1 qt berries or cherries

1. Preheat oven to 350F. Butter a casserole dish or individual ramekins. Dust with sugar.

2. Whisk together the dry ingredients. Add the eggs and vanilla. And then the cream.

3. Put berries in dish and pour custard over top. Bake for 25-45 minutes (depending on the size of dish you chose) or until the center jiggles only a bit and edges are golden. Let rest for a few minutes before serving.

Egg Tart with Mustard

I found this one at bonappetemt.com (slightly adapted). Lovely, no? It is very flexible, too. The tart works well with various vegetables and can be enjoyed fresh and warm or as leftovers from the fridge.

First, make a crust. I  used this one:

2 c rye flour
2 T coconut flour
1 t salt
1 egg
1/2 c lard
1-2 T ice water

Mix the dough and chill well. Press into tart pan or pie plate and prick holes in it. Chill further. With beans and parchment, parbake crust in 400F oven for 20 minutes.Take the beans out and bake the crust 5 minutes more. Cool on rack while you make the filling.

For the filling, you'll need:
3 carrots, cut into matchsticks
3 leeks, cut into matchsticks (celery or parsnips would work)
2 rosemary sprigs (or thyme)
8 eggs
2-4 T dijon
2-4 T whole grain mustard
3/4 c rice milk (or heavy cream or milk)

1. Preheat oven to 425F. Set up a steamer basket and steam vegetables and herbs until tender (10-15min). Drain and pat dry.

2. Whisk egg, mustard, milk, salt, pepper. Lay the vegetables in the crust like spokes on a wheel. Slowly pour the filling over. Bake 30-45 min or until golden brown and puffy and a knife comes out of the center clean. Rest 10 minutes before removing from pan.

Korean Keema with Turkey

Dear Nigella,

When I want quasi-Asian/Indian fare, I know which white Englishwoman to ask! Thank you. This dish is so easy and so delicious.

Sincerely,
Holly

serves 4:
2 c sushi rice
1 lb ground turkey (any ground meat would do)
1 bunch scallions, chopped
2 c frozen peas
2 t oil
4 T rice wine
4 T cilantro, chopped


For sauce:
1 t sriracha (or similar hot sauce)
2 T honey
2 T rice wine
4 T soy sauce

1. Cook rice
2. Whisk together the sauce and stir in turkey.
3. Heat up frying pan to med. When pan is hot add oil, peas, and scallions. Cook for 5 min.
Add meat and 2 T rice wine and cook for another 5 minutes or until cooked through.
4. Serve with rice and extra cilantro.