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Category Archives: Recipes

Summery Pavlova Recipe

There’s much debate surrounding the origin of the Pavlova, however from our research the majority of articles believe the dessert began its journey in New Zealand. Nicknamed after the Russian ballerina Anna Pavlova, the people of NZ welcomed her with her very own dessert in the 1920s, although Australia still claim they invented this sweet treat. Whoever invented it, we’re just grateful somebody did! Check out our favourite pav recipe below.

Ingredients

MERINGUE

  • 6 large free-range egg whites
  • 300g caster sugar
  • Pinch of sea salt
PAVLOVA

  • 450 g fresh strawberries and raspberries
  • 250 ml double cream
  • 150 ml natural yoghurt
  • 2 tablespoons caster sugar
  • 1 vanilla pod or 1tsp of vanilla bean paste
  • a few sprigs of fresh mint
  • a handful of white chocolate buttons

Method

  1. Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a mixing bowl and whisk them at a medium speed until they start to form nice firm peaks.
  2. With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.You should be able to tip the bowl upside down without the meringue mix falling out.
  3. Line two baking trays with baking paper. Separate the meringue mixture evenly between them and shape each mixture into a circle about 20cm in diameter.
  4. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
  5. Cut the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Or alternatively you could top your pavlova with other fruit, such as passion fruit and pineapple, for a tropical twist. We also like adding white chocolate buttons for even more of a treat.
  6. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod length ways, scrape out the seeds and fold them into the mixture.
  7. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Layer the other meringue on top and press down gently to stick them together.
  8. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and now it’s ready to serve to your guests or cover and refrigerate ready to serve later.

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Easy Nutella French Toast Recipe

Looking for a breakfast treat that will impress guests, but doesn’t take all morning? Put your girls’ eggs to delicious use with this gooey Nutella French Toast and a selection of toppings, perfect for a tasty brunch to be enjoyed with family and friends this summer.

Ingredients – serves 4

  • Sliced Brioche Loaf (8 slices serves 4)
  • Lots of Nutella!
  • 2 eggs
  • 2 tbsp milk
  • ½ teaspoon vanilla extract
  • Butter for frying
  • Toppings of your choice. We recommend a dusting of icing sugar, fresh summer berries, vanilla ice cream, and more Nutella!

Method

  1. In a bowl, beat together the eggs, milk and vanilla extract. Pour into a shallow dish, such as a pasta bowl.
  2. Spread Nutella (as much as you would like!) on one side of 2 slices of the brioche loaf and put together to create a sandwich.
  3. Pop roughly a teaspoon of butter in a frying pan on a medium heat.
  4. Soak each side of the Nutella brioche sandwich in the egg mixture for a couple of seconds, and then place in the frying pan when the butter is melted and hot.
  5. Allow the brioche to fry for 1-2 minutes on each side until golden brown.
  6. We cut these into thirds and served with a selection of toppings for guests to choose from.

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Make a super yummy carrot cake this Easter!

INGREDIENTS

Carrot Cake:

  • 175g dark brown sugar
  • 175g caster sugar
  • 150g softened butter (unsalted)
  • 100g natural yoghurt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons mixed spice
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 medium-sized eggs
  • 300g shredded carrots
  • 3cm fresh ginger
  • 180g self-raising flour (sifted)
  • 1 teaspoon baking soda

For the Icing:

  • 50g icing sugar
  • 200g cream cheese
  • 1 lime
  • 100g walnuts

METHOD

1) Heat oven to 170 degrees. Line bottom and sides of two 20 cm round springform pans with parchment paper, then lightly spray pan with cooking spray. Whisk butter (room temperature), yoghurt, caster and dark brown sugar, vanilla, cinnamon, mixed spice and salt. Add the eggs one at a time. Stir in the grated carrots and ginger. Use a spatula to fold in the sifted flour and baking soda.

2) Pour the mixture into the springform pans and bake for 55 minutes or until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins and check again. Leave to cool in the tins for two hours.

3) To make the icing, beat the cream cheese, icing sugar and lime juice and zest together. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and walnuts.

Freshly baked carrot cake will keep well for about 1 week in the fridge when properly stored.
Best eaten at room temperature.

 

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Celebration Chocolate Cake

What’s on your Christmas list when it comes to cake? Easy, healthy, indulgent, gluten free, no added fat? Using eggs and veg from the garden, this recipe ticks every box…


Ingredients:

100 g good-quality dark chocolate

250 g grated raw beetroot

4 large free-range eggs

100 g ground almonds

150 g golden caster sugar

2 tablespoon good-quality cocoa powder

2 tsp mixed spice

1 teaspoon baking powder (gluten free if required)

Decorations of your choice: icing sugar, chocolate shavings, almond slivers, etc.

Method:

1) Preheat the oven to 180c and line a 20cm round cake tin with baking parchment.

2) Melt the chocolate in bowl over hot water.

2) In a large bowl, mix together the eggs, almond, sugar, cocoa powder, mixed spice and baking powder.

3) Fold in the melted chocolate, followed by the grated beetroot.

4) Pour mixture into the prepared tin and bake for 40 minutes, it’s cooked throughout when a clean metal skewer inserted into the middle of the cake comes out clean.

5) Allow to cool and decorate as you choose!

Enjoy!

Recipe courtesy of Hen Cornerwww.hencorner.com

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Apple and Cinnamon Dog Cookies Recipe

These delicious Apple and Cinnamon Dog Cookies are a great Christmas treat for your pooch this festive season, and they’re healthy!

Ingredients
Makes 10 cookies

70g coconut flour
1 egg
3 teaspoons of coconut oil
Pinch of cinnamon
1 apple (grated)

And a cookie cutter

180 C for 15 minutes
(160 C fan assisted or gas mark 4)

  1. Preheat the oven to 160c and prepare a baking tray with baking paper.
  2. Heat 3 teaspoons of coconut oil in a bowl in the microwave for 1 minute, or until soft.
  3. Mix together the egg, coconut oil in a bowl.
  4. Grate 1 apple into the bowl and mix.
  5. Add a pinch of cinnamon to the mix.
  6. Weigh out 70g of coconut flour into a separate bowl, and start to add a bit of flour at a time to the wet mixture, stirring as you go.
  7. Continue adding coconut flour and mixing until you get a dough like consistency. You may not need to use all the flour to achieve this. The texture will be sticky and slightly crumbly.
  8. Dust some coconut flour onto a clean surface and place the dough on top.
  9. Flatten the dough with a rolling pin or your hands until it is approximately 1 cm thick
  10. Use a small cookie cutter (approx 5cm diameter) to press out shapes in the dough and place them onto the baking tray. Handle these carefully as the dough can be fragile due to the lack of fat in the recipe (too much fat is unhealthy for dogs!)
  11. Once all the dough has been used and the cookies are all placed on the baking tray, place them in the oven for approximately 15 minutes, keeping an eye that they do not burn.
  12. Take them out the oven and leave to cool, at this point they will firm up a bit more, so handle carefully.
  13. Once cool, store in a cool dry place, and treat your dog to a delicious cookie! 

Health Benefits

  • Coconut flour is gluten free, perfect for dogs who suffer an intolerance of wheat. It’s also low in sugar and high in protein, fibre, and healthy fats.
  • In small quantities, coconut oil can promote a healthy coat, improve digestion and assist the immune system.
  • Eggs are also great for extra protein in your dog’s diet
  • Did you know, cinnamon can be incredibly helpful for senior dogs who are suffering with arthritis? Adding a small amount to your dog’s diet can be incredibly beneficial.
  • Apples are a source of Vitamin A and C so make a great, healthy treat for your dog, but don’t feed them the core when you have finished grating the apple, as the seeds are harmful.

As always, treats should be given to dogs alongside a healthy balanced diet, and do not feed them too many at a time.

We’d love to see your photos of this cookie recipe, tag us on Instagram using #OmletPets.

 

Sources:
https://www.chewchewtreats.ca/blogs/chewchew-treats-blog/coconut-flour-benefits-for-dogs
https://www.cesarsway.com/dog-care/nutrition/dog-approved-people-food
https://www.dogster.com/dog-food/about-cinnamon-for-dogs
https://moderndogmagazine.com/articles/can-dogs-eat-apples/29085
https://www.dogsnaturallymagazine.com/the-health-benefits-of-coconut-oil/

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Warming Winter Breakfast for your Chickens

The cold, frosty temperatures of Winter are in full swing, and while you are enjoying a warm cup of tea in the warmth of your kitchen, you might be looking out on your girls wondering how they feel about the colder weather.

If you’re looking for a new way to keep them warm first thing in the morning, or late afternoon just before they go to roost, consider making this yummy, warm corn recipe, specially for your hens, with a festive flavour which will provide extra nutrients to keep up their health this winter. It’s super simple and quick to make.

Ingredients – for 2-3 chickens

40g corn

20g oats

20g raisins

100ml hot water

Pinch of ginger, cinnamon

Method

Soak the corn, oats and raisins in hot water for 10 minutes, stirring occasionally. Mix in a pinch of Ginger and Cinnamon for added nutrients for your chickens. Leave to cool slightly before feeding to chickens.

Ginger supports the immune system and provides anti-inflammatory benefits which can be particularly beneficial for a poorly hen. Cinnamon has antibacterial and antioxidant benefits, and can reduce inflammation, these are extremely good for chickens as they are likely to experience respiratory problems.

Only feed your chicken’s porridge as an occasional treat. Make this recipe outside of your kitchen to avoid cross contamination of food.

Source: https://www.fresheggsdaily.com/2015/05/spice-up-your-chicken-keeping-for.html

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This entry was posted in Pet Advice


Pumpkin Cheesecake Recipe


Halloween baking is so much better with eggs fresh from your backyard chicken coop. This pumpkin cheesecake is the perfect dessert to serve to guests. Deceptively elegant but surprisingly easy to make, it’s great for holiday parties because it can be made a day or two in advance.

Sharing this yummy recipe from guest blogger Lisa Steele, Fresh Eggs Daily.

 

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Homemade Hamster Treats

The school summer holidays are in full swing and there’s no better time to do some baking with the kids! Ruby and Harry decided they would like to make some treats for their Syrian Hamster called Ginny!!

So here’s a simple recipe to make some yummy Crunchy Honey Delights!

Ingredients:

Cheerios (sugar-free kind)
Sesame Seeds
Honey
Oats

1. Add sesame seeds and oats into a bowl
 

2. Crush the Cheerios in a small bag, don’t crush them into dust, just small pieces

3. Add the Cheerios to the sesame seeds and oats and mix together

4. Drizzle honey over the mixture and coat well

5. Use your fingers to mold the mixture into small balls that your hamster can hold,
then put them on a baking tray and into the fridge for 15 minutes

6. Heat your oven to 190 degrees and bake treats for 8-10 minutes and then let them cool completely

7. It’s time for the taste test….. does Ginny like the new treats….?

8. Ginny loved the Crunchy Honey Delights!

Happy Baking and remember to only give your Hamster little treats once or twice a week!

 

 

 

 

 

 

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Raspberry & Lemon Meringue Roulade

Raspberry & Lemon Meringue Roulade

We’ve always been fans of a super summer pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavours in every spoonfull!

Ingredients for meringue:

6 Eggs (whites only)
300g Caster Sugar
25g Caster Sugar for sprinkling
1 tsp Cornflour
1 tsp White Wine Vinegar

Ingredients for filling:

400ml Double Cream, whipped
Small jar Lemon Curd (homemade if possible)
2 punnets of Fresh Raspberries
Icing sugar for dusting

Method:

1) Preheat the oven to 180c, line a baking sheet with non-stick baking parchment.

2) Whisk the egg whites until they form firm peaks.

3) Sprinkle the cornflour and white wine vinegar over the whisked egg whites then add the sugar steadily whilst still whisking.

4) Spread the meringue mixture onto the lined baking tray.

5) Bake for 10 mins at 180c then turn the oven down to 160c and bake for another 10 mins until the meringue is starting to colour and is firm to touch.

6) Lay a clean tea towel on the work surface, place a sheet of parchment over the top and sprinkle with 25g caster sugar.

7) Take the baked meringue out of the oven and turn upside down on the prepared sugar dusted parchment, remove the baking sheet, allow to cool completely.

8) Once the meringue is cool, peel off the sheet of baking parchment that it was baked on and spread the whipped cream over the whole area of of the meringue.

9) Dollop/spread spoonfuls of lemon curd at regular intervals over the cream and scatter the raspberries on top.

10) Using the parchment paper for support, carefully roll the meringue to resemble a swiss roll, ensuring the parchment and tea towel don’t get caught up in the dessert!.

11) Transfer to a serving platter, dust with icing sugar and enjoy!

 

 

 

Recipe courtesy of Hen Corner

www.hencorner.com

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Chocolate Nests Recipe

Chocolate Nests

A super treat, especially at Easter, that’s easy enough for the children to make. It’s also a handy recipe to use up any extra chocolate if you can’t quite manage to eat all your Easter Eggs!

 

Ingredients:
Makes 12
100g Milk Chocolate
50g Puffed Rice Cereal
24 Mini Chocolate Eggs

 
 

Method:
1) Melt the chocolate over a bowl of hot water (do supervise well if children are helping).
2) Stir in the puffed rice.
3) Distribute the chocolate rice mixture between 12 paper cake cases, press into nest shapes with the back of a spoon.
4) Pop a couple of mini eggs into the nest, allow to cool as the chocolate sets.
5) Share and enjoy!

 
 

 

Recipe courtesy of Hen Corner

 

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Hot Cross Buns Recipe

Hot Cross Buns

A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday.

This quantity of batter makes 12 buns.

Ingredients:

  • 500g   strong white flour
  • 1 tsp   dried yeast
  • 1 tsp   salt
  • 40g     caster sugar
  • 2 tsp mixed spice
  • 250ml milk
  • 60g    butter, room temperature
  • 2         eggs
 Additions to dough
100g Dried mixed fruit
For crosses:
100g flour & 200ml water paste
For glaze:
2 Tbsp warmed honey

 

Method:

  1. Make the dough by combining all ingredients in a large mixing bowl, draw it all together with your hand to combine well and squeeze the dough into a ball.
  2. Work and fold the dough for 15 minutes, pulling and stretching in several directions.
  3. Turn the dough into a ball and place in a large clean bowl, cover and  leave in a warm place to prove for 1 hour.
  4. Knock the air out of the dough and roll out into a rectangle 1cm thick.
  5. Sprinkle the dried fruit onto the dough, fold in and work the dough gently to incorporate the fruit evenly.
  6. Shape the dough into 12 buns, place on a baking sheet lined with parchment, cover and prove for 1 hour.
  7. Preheat the oven to 200c, mix the flour and water into a thick paste and spoon into a piping bag.
  8. Just before baking, pipe crosses onto the buns.
  9. Bake at 200c for approx 12-16 mins, look for firm, risen, golden brown buns.
  10. Brush the baked buns with warm honey for a lovely shiny glaze.

 

 

Recipe courtesy of Hen Corner

 

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Perfect Pancakes Recipe!

Pancake Day

Pancakes are traditionally eaten on Shrove Tuesday as the last meal before Lent begins on Ash Wednesday. Historically, people would use up the goodies and treats in their larders before a 40 day fast as they pray and prepare themselves for Christ’s death and resurrection at Easter.
This is a great recipe to enjoy in February as pure breed hens are just coming back into lay and, hopefully, you’ll have eggs aplenty!

This quantity of batter makes 6 pancakes.

 

Ingredients:

200g plain flour
1/5 tsp salt
2 eggs
400ml milk

To cook:

Vegetable oil (we used organic rapeseed oil)

To serve:

Sugar and lemon wedges

Method:

1) Combine the flour and salt in a large jug, make a dip/well in the middle of the flour and crack the eggs into the well.

2) Begin to whisk the eggs together with a couple of tablespoons of milk starting to incorporate some of the flour as you go.

3) Continue to add the milk a few tablespoons at a time, whisking as you go, gradually incorporating the flour. This will help create a smooth batter.

4) Once all the ingredients are combined, leave the batter to rest for 30 minutes.

5) Preheat a non stick frying pan over a medium heat, brushing the inside with a thin coating of oil.

6) Pour in a small amount of batter and swirl it around the pan for an even coating.

7) As it cooks, watch for the pancake to start coming away from the edges of the pan, then loosen under the pancake with a spatula.

8) Confidently toss your pancake (or carefully turn over) to cook the other side, they are ready once lightly browned each side.

9) Continue cooking the rest of the batter, brushing the pans with a little oil in between each new pancake.

 

Serve sprinkled with sugar and lemon juice, or any indulgent topping of your choice!

 

 

Recipe courtesy of Hen Corner

 

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