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Takoyaki is a very famous street snacks in Japan. Actually you can easily cook takoyaki at home when you buy a “Takoyaki plate” . As Takoyaki is getting popular over the world, the Takoyaki plate can be ordered by online shop. You will be definitely into this small crispy ball.
A classic in the kitchen! These stuffed eggs are a delight! with olives, anchovies, capers ..... with what you like most, they are an ideal starter for summer!!
Ingredients for 4 serves
8 large free range eggs
160 g canned tuna in oil
4 Tbsp mayonnaise
pinch of salt
anchovies, Piquillo peppers and parsley (optional)
Boil the eggs.
Fill a medium pot with water and place over medium-high heat. Take to a boil.
1. Lower the eggs in the pot, carefully, and cook for 10 minutes.
2. Remove from the heat, drain and place in a bowl with very cold water.
3. Let stand for 15-20 minutes.
Make the filling.
1. Once the eggs are cool to the touch, peel them.
2. Wash with cold water to remove possible pieces of shell.
3. Cut in half lengthwise and remove the boiled yolks. Place them into a bowl.
4. Reserve an entire yolk for garnishing later.
5. Crush the yolks with a fork and add the tuna, previously drained.
Add the mayonnaise together with the salt and mix well until a smooth and homogeneous mixture is obtained.
Fill the eggs.
1. Using a small spoon or a knife with a rounded tip, fill the egg hole so that it's slightly overfilled and the filling makes a small mound.
2. Smooth the surface for a more beautiful finish.
3. Repeat the process with the remaining eggs.
4. Garnish the surface with anchovies, Piquillo peppers and the crumbled yolk.
5. Sprinkle with some chopped parsley, if desired, and serve.
• One of the common problems when boiling eggs is a greyish edge around the yolk. This happens when the cooking time is excessive. To prevent this from happening, follow closely the instructions and the cooking and cooling times specified in the recipe.
• Whenever I peel boiled eggs, I take part of the egg white with the shell… To avoid this problem, you must place the eggs in very cold water after finishing the cooking. Let them cool inside and you will have no problem removing the shell.
• Eggs can be stuffed to your taste, the recipe gives you the most traditional option.
• You can use homemade mayonnaise if you wish, the result will certainly be much tastier. But remember that in this case, you should not keep the stuffed eggs more than 1 day in the fridge.
• A pastry bag can be used too for stuffing the eggs, with a decoration tip to give them a fancier finish. In that case, I recommend you to blend the mixture with a blender for a very smooth and creamy texture. This way will be easier to pipe the filling.
• Eggs can be eaten freshly made or after refrigerating them in an airtight container. They keep well for a couple of days.
Egg salad is one of those childhood food memories for me. I remember my grandma making it. She had a mustard yellow rotary chopper. She’d put the egg in and turn the crank and these perfect crumbles would come out. Her sandwiches were piled up with greens and tasty bread, so yummy. ☺️ I also loved Dr. Seuss books as a kid. This is a modern spin on egg salad with a bit of whimsy thrown in to pay tribute to some childhood faves.
My Nana always makes a delicious broccoli casserole for holiday dinners and she keeps the same old piece of paper with the recipe on it, so I decided to give it an upgrade! I kept her authentic script for the ingredients and steps but I illustrated everything else and hand lettered the title. Do you like broccoli? It is definitely one of my favorite vegetables! So yummy!
It's holiday season already, and I wanted to illustrate a recipe for traditional Russian salad that is still a must-have for New Year's dinner in my family.
It's a layered salad that is usually arranged on the platter in a certain order. Pickled sliced herring is laid on the bottom of the platter, and covered with layers of grated ingredients: fresh onion, boiled potatoes, carrots, eggs, and beets.
Salad is dressed with a mixture of sour cream and mayonnaise and decorated with grated egg yolk.
I was born in the Soviet Union and decided to bring that atmosphere to my illustration.
An adapted illustration from my forthcoming book (with author Rachel Wharton): American Food: A Not-So-Secret History
See more here: http://instagram.com/americanfood_ahistory
or preorder the book here: http://tinyurl.com/y42hte8v