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The Guardian
6 days ago
- Lifestyle
- The Guardian
Worcestershire egg tartine with lemony garlic mayo
There is nothing quite like a ramen egg: perfectly sweet, salty and full of umami. Its satisfying jammy yolk comes from the process of marinating in a savoury liquid, soy. Everything we love about soy sauce can be found in Worcestershire sauce, so I thought I'd swap out the soy in a ramen egg. The result is addictive. When paired with skordalia, a lemony, garlicky Greek mayo, it becomes a little riff on oeufs mayonnaise. Sign up for the fun stuff with our rundown of must-reads, pop culture and tips for the weekend, every Saturday morning We use mustard greens at my restaurant Molli, in Melbourne, but any leafy greens you have in the fridge will work fine. I like to crisp one side of the bread and leave the other soft and tender so you get tonnes of texture. We also top ours with salmon roe, but this is optional. The chilli crisp adds extra punch. Though it only needs 20 minutes to prep, you'll need at least 24 hours for the eggs to marinate. Makes 4 tartines For the Worcestershire egg: 6 eggs ¾ cup Worcestershire sauce 1 cup water ¾ cup soy sauce110g brown sugar For the skordalia:200g mayonnaise, I use Kewpie 1 ½ tbsp dijon mustard 1 ½ tbsp lemon juice ½ clove garlic, grated, microplaned or chopped very fine 100g fine bread crumbs A pinch of salt For the tartine:1 bunch of greens, destemmed, washed, cut into 4cm long pieces and dried well1 tbsp oil, canola, vegetable or sunflower4 slices of good quality sourdough, cut into desired toast size 6 tsp chilli crisp Optional: 1 tsp of salmon or trout roe per slice, to garnish Sign up to Saved for Later Catch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tips after newsletter promotion To marinate the eggs, bring water to a boil and drop in the whole eggs, cooking for exactly six minutes and 30 seconds. Once cooked, remove from the boiling water and immediately place into an ice bath until completely cold. Peel eggs and set aside. Combine Worcestershire sauce, soy sauce, water and brown sugar in a bowl and whisk until the sugar is fully dissolved. Put the eggs in a tall glass or plastic container (with a lid) and pour the Worcestershire marinade over them. It's easier to submerge the eggs when they are stacked on top of each other. Close the lid and let the eggs sit in the fridge for at least 24 hours, or up to 48 hours. The longer you leave it, the jammier the yolk and the firmer the white will get. To make the skordalia, add all ingredients together in a mixing bowl and combine. Adjust the levels of garlic and lemon to your desired seasoning, then set aside. Place a pan over medium heat, add oil and toss in the greens. Saute just until the greens wilt then remove the pan from heat and leave them to cool. Toast the bread, or gently fry in a pan with oil. Either way, you want the toast to be golden brown. To assemble, take the toasted bread and smear on a tablespoon of skordalia. Lay out the greens, making sure to cover the entire piece of toast. Cut Worcestershire eggs into quarters, then place them evenly across each piece of toast. Spoon over chilli crisp and roe, if you're using, then eat while the toast is still warm.
Yahoo
17-03-2025
- General
- Yahoo
Shepherd's Pie and irish cream cupcakes
1 tbsp olive oil 2 lbs ground beef or ground lamb (or use a combo of both!) 1 large onion, diced 2 stalks celery, diced 3 carrots, peeled and diced 2 cloves garlic, minced 2 tbsp flour 1 1/2 cups beef broth 1 tsp dried thyme 1/2 tsp dried rosemary 1 tbsp tomato paste (or sub ketchup if you don't keep tomato paste around) 1 tbsp Worcestershire sauce 1 cup fresh or frozen peas Salt and pepper, to taste 2 lbs russet potatoes, peeled and cut into 1 inch chunks 1/2 stick butter, salted or unsalted 1/2 cup half and half, plus more if needed to adjust consistency Salt, to taste Chopped parsley to garnish. Preheat oven to 350 degrees. Heat the oil in a large skillet over high heat and cook and crumble the meat. Add the onion, celery, and carrots and cook until the vegetables are soft. Add the garlic and flour and cook briefly for about one minute. Add the beef broth, thyme, rosemary, tomato paste, and Worcestershire sauce and bring to a simmer. Cook for about 10 minutes to thicken. Add the peas, cook for another five minutes, and season with salt and pepper. Meanwhile, prepare the mashed potatoes. Dice them into a large pot filled with water. Once you're finished dicing, swish the potatoes around and drain the water. Fill with fresh water and bring to a boil. Cook, uncovered, until potatoes are very tender, about 15-20 minutes. Drain fully and rinse the potatoes very quickly with hot water. Meanwhile, place the pot back on the stove with the butter and half and half over medium heat. Let the butter melt into the half and half. Use a ricer to add the potatoes back to the pot. Alternately, add the cooked potatoes to the dairy mixture and mash with a potato masher. Season very well with salt. Transfer the meat mixture to a baking dish, then top with a layer of the mashed potatoes on top to cover. Alternately, divide the meat mixture amongst individual oven-safe ramekins or bowls, then top with the mashed potatoes for individual servings. Bake at 350 degrees for 25-30 minutes, or until bubbly and browned on top. Garnish with chopped parsley and serve hot. 1 3/4 cup flour 1 cup sugar 3/4 cup brown sugar 3/4 cup dutch processed cocoa powder 1 tsp baking powder 2 tsp baking soda 1/2 tsp salt 1/2 cup oil 1 cup whole buttermilk 2 eggs 3/4 cup hot coffee 1/4 cup Bailey's Irish cream Preheat the oven to 350 degrees. In a medium mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder, baking soda, and salt. In a 2-cup liquid measuring cup, measure the oil and buttermilk. Whisk in the eggs and add to the dry ingredients. Start to combine and whisk in the hot coffee and Bailey's. Line muffin tins with 24 paper liners and divide the batter evenly into the tins. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting. 8 oz cream cheese 1 stick unsalted butter, softened 3 cups powdered sugar Pinch salt 2 tbsp Bailey's Irish cream Green sprinkles, optional To make the frosting, beat the cream cheese, butter, powdered sugar, and salt until light and fluffy. Add the Irish cream and beat to combine. Pipe or spread liberally onto cooled cupcakes and add sprinkles as desired. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
USA Today
11-02-2025
- Health
- USA Today
Want to go vegan? Explore the pros, cons of the lifestyle.
Want to go vegan? Explore the pros, cons of the lifestyle. Show Caption Hide Caption The 5 most vegan-friendly US cities Vegan options are becoming more widely available as the vegan lifestyle has exploded in popularity over the past few years. unbranded - Lifestyle Veganism has attracted millions of participants for decades, which is especially impressive when you learn just how restrictive a vegan diet can really be. And while there are certainly overlapping foods that both vegetarians and vegans avoid, most vegans go a lot further than most vegetarians in terms of what they choose not to eat. Here's what veganism is, what benefits it provides and some of the downsides associated with practicing the lifestyle. Though it may be declining ever-so-slightly in popularity, its supporters are anything but quiet. What is vegan? What do vegans eat? While all vegans share the same goal of wanting to avoid animal products in their diet, their motivations, dietary decisions and overall approach to veganism "can vary from person to person," says Dr. Uma Naidoo, director of nutritional and lifestyle psychiatry at Massachusetts General Hospital and the Harvard-trained nutritional psychiatrist behind "Calm Your Mind with Food." In other words, some vegan diets are most strict and restrictive, while others are more casual and flexible. Generally, though, vegans opt exclusively to eat a plant-based diet – choosing to not only avoid eating animal meat (as vegetarians do) but to also avoid any foods that come from animals, including dairy products and eggs. Even honey is usually avoided, as it's produced by bees. Vegans also often avoid foods that many people don't think of as being associated with animals. "These include animal-based ingredients like gelatin (used in Jello, supplement capsules, marshmallows, etc.), casein, whey proteins (because they are milk-derived) and food colorings like cochineal – a red pigment made from crushed red beetles that's used in food colorings, candies and alcoholic beverages," says Jen Messer, a nutrition consultant and registered dietitian at Jen Messer Nutrition. "Other tricky examples that take careful label reading include kimchi (fish sauce, fish paste), Worcestershire sauce (anchovies) and Caesar dressing (anchovies)." Naidoo says that some vegans also go beyond dietary restrictions by also avoiding the use of any cosmetics that were tested on animals or animal-derived clothing such as leather belts, shoes or fur coats. Overall, "vegans eat plenty of fruits, vegetables, grains, beans, nuts and seeds," says Lisa Young, a registered dietitian nutritionist, author of "Finally Full, Finally Slim" and an adjunct professor of nutrition at New York University. Vegans also commonly eat plant-based substitutes "such as tofu, tempeh, seitan and textured vegetable protein; opt for vegan dairy options like almond, soy or oat milk; and choose plant-based oils, herbs, spices and sweeteners such as maple syrup and agave," adds Messer. Dietary fiber: Are you getting enough of it and did you know it helps control cholesterol? What are the health benefits of being vegan? A vegan diet can be healthy, Messer says, because it is rich in beneficial nutrients that are low or missing from a standard American diet. "Vegan diets tend to be high in dietary fiber from the high intake of legumes, fruits, vegetables and whole grains," she explains; "and they are rich in vitamins and minerals such as vitamin C, potassium and magnesium." Plant-derived phytochemicals and antioxidants commonly consumed in vegan diets also help reduce inflammation and support overall health. Messer says that plant-based diets can also lower one's risk of chronic health issues like heart disease, type 2 diabetes, hypertension, certain cancers and obesity due to a "lower intake of saturated fat and a higher focus on nutrient-dense foods." "And veganism can be beneficial for healthy weight management, due to a high intake of fiber-rich, nutrient-dense foods that are both low in calories and filling," adds Young. Noted: No one wants high blood pressure. Here's the secret to keeping it low (but not too low). Are there any downsides to being vegan? At the same time, a vegan diet requires careful planning to avoid downsides that come from completely cutting out too many food groups. "Veganism is a form of an elimination diet and with any elimination diet, there are risks of nutrient deficiencies," says Naidoo. For instance, vegan diets can be low on levels of protein, vitamin B12, iron, calcium, omega-3 fatty acids, vitamin D and zinc, says Young. This usually requires vegans to eat fortified foods or take a variety of supplements, especially for nutrients like vitamin B12, which is only found in animal products. Beyond nutrition gaps, there are other downsides of the lifestyle to consider including cost, "as many specialty vegan products like meat substitutes can be expensive," says Messer, "and adopting a vegan lifestyle might be more time-consuming." What's more, "dining out or attending social events can be more challenging to find suitable options, but a bit of planning can mitigate these challenges," she adds. "While veganism comes with potential downsides, including nutrient deficiencies and lifestyle adjustments," says Messer, "it can be a healthy and ethical choice with proper planning."
