Showing posts with label Buffets. Show all posts
Showing posts with label Buffets. Show all posts
We had a Missionary Meeting in Manchester on Monday for all of the Senior Couples. We were asked to bring pot luck. I thought about making something hot to take, but was concerned that I wouldn't be able to keep it warm until we got there. I also thought about making Deviled Eggs, but then I was concerned that they wouldn't travel well, so in the end I decided to make my Spaghetti Salad!
If there is one thing on a buffet table that is very popular, it has to be Deviled Eggs. I hope you don't think I am bragging when I say this, but . . . I do believe that I make the most delicious Deviled Eggs in the world.
If I had a pound or dollar for every Deviled Egg I have made in my lifetime that was enjoyed by someone, I'd be sitting pretty well at the moment with no financial worries for the rest of my life.
In fact when I worked at the manor, I was under express orders to make sure there was a plate of them in the refrigerator at all times. I am sure they must have missed them when I left.
Here in the UK we are lucky enough to have some of the safest egg standards in the world. British Lion Eggs go above and beyond to make sure that the eggs we are buying meet every guideline for safety.
You can be well assured that if you egg has the Lion stamp on it, it's an egg that has passed very strict safety guidelines.
The British Lion is the UK's most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. You can read how the Lion Code of Practice has effectively eradicated Salmonella in British eggs here.
I can remember being really freaked out when I first moved over here and saw that the eggs in the shops were not refrigerated. Turns out the standards are so high, they don't need to be. (I do refrigerate mine when I get them home however, and you really should as the temperatures in our homes are not the same as those in the shops.)
It goes without saying that when eggs are going to be the star of the recipe you want a really good egg! These Deviled Eggs are the best and they are really simple to make.
You need nothing more than some good eggs, some good mayonnaise, some Dijon mustard and some seasoning. That's it! Simple.
People are often very intimidated when it comes to boiling eggs. I have found through the years that if I follow a few simple rules, they always come out perfectly.
For Soft Boiled Eggs with set whites and runny yolks
Fill a saucepan wit enough water to cover the egg, and heat to a gentle boil. Pierce the large end of the egg with an egg piercer or a needle. (This helps to release any pressure which might crack the shell.) When the water is gently simmering, lower the egg on a tablespoon. Set an egg timer. It will take 3 to 4 minutes for a large egg to be soft boiled. If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.
For Medium Boiled Eggs with firm opague whites and soft yolks.
Medium boiled eggs can be shelled and used in place of poached eggs. Fill a saucepan with enough water to cover the egg, and heat to a gentle boil Pierce the large end of the egg with an egg piercer or needle. (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan. Cover the pan and remove from the heat. Let the egg stand for 4 to 5 minutes, depending on how firm you want it to be.
For Hard Boiled Eggs with firm whites and yolks
Pierce the large end of the egg with an egg piercer or needle (see above). Put the egg in a pan and fill it with water. Bring it to a boil, and then reduce to a simmer. Simmer for 12 minutes. Remove from the heat and immediately place the egg into cold water.
NOTE: An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.
Also for hard boiled eggs, older eggs are easier to peel. If I know I am going to be needing boiled eggs for something I always get them in well ahead of time. I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.
In any case I hope you will give my Deviled Egg Recipe a go. I am pretty sure you will like them. At least I hope you will!
*Perfect Deviled Eggs*
Makes 12 servings
Makes 12 servings
If you would like some more Boiled Egg Recipes, please check out the link.
I was sent an Andrew James Egg Boiler to use. It came with a measuring cup to measure the correct amount of water to use in order to get your egg boiled to the right level you require . . . soft, medium or hard.
There is also an egg piercer in the bottom of the cup and you can also use it as a steamer to steam vegetables etc. It has enough space in it to boil up to seven eggs at once. Many thanks to British Lion Eggs for sending it to me!
Are you a fan of Artichoke and Spinach Dip? I know I am! It's one of those moreish dips you see on buffet tables during the holidays that you just can't get enough of. Usually served with torn bits of crusty bread it can be quite addictive!
Divorce is a funny thing. You not only lose your spouse but in most cases you lose an entire branch of people that have been your family for a very long time, as if by still associating with you they are being disloyal or some such. Fair dues. I completely understand. This is my ex sister in law's recipe that she shared with me eons ago it seems. It's the best bean salad you could ever eat. I love it around the holidays because it goes great on the buffet table, lasts forever and tastes better with each day that passes. Oh, and it serves a lot of people! The lime juice is my addition to the recipe. I like the extra tang it gives.
I dug it out and made it recently for a party we were having at church for the ladies. Each had been asked to bring a salad to share and I thought this would be the perfect one to bring as it makes a lot and everyone always loves it.
I was completely wrong. I was the only one who ate any of it. The British don't seem to understand bean salad. To them it's like eating a kangaroo, or an armadillo . . . maybe even snake. They avoided it like the plague. Nobody else touched it at all. I was quite fascinated by their disdain of it actually. Perhaps someone can enlighten me? In any case, this is the best bean salad ever. And I stand by that statement. Unless you are a Brit, in which case, it's extremely suspect and to be avoided at all costs! ha ha
*Linda's Bean Salad*
Makes a lot, but keeps for days
1 tin flagelot or cannelini beans, drained and rinsed (15 ounces)
1 small tin of sweet corn niblets, drained (about 4 ounces)
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