For March’s No Waste Food Challenge I challenged you to make and share recipes using up eggs, and I’d like to thank all the bloggers who did so. You’ve come up with a fantastic and delicious selection of egg recipes.
The No Waste Food Challenge is a food blogging challenge started by Kate from Turquoise Lemons. Inspired by the Love Food Hate Waste campaign she wanted to create a challenge which helps us share our recipes and reduce food waste.
Angela played in the kitchen this month and made these adorable looking homemade marshmallows using two egg whites she had stored in her freezer. She says the whole process was fun but extremely messy but the outcome was delicious. They are pretty, soft and fluffy and much nicer than the shop bought ones.
Chef Mirelle says that spaghetti omelettes are very common in Italy. To make this dish she mixed the flavors of the traditional northern Italian pumpkin ravioli/sage butter dish to create this delicious use of leftover pasta. Her recipe uses three whole eggs.
Vanesther’s pancakes are made from beetroot and carrot, although, she insists, if you did a blind taste test no-one would be able to guess. “They simply taste good in a savoury, wholesome kind of way.” Her recipe also uses two eggs.
Kellie’s heavenly looking breakfast recipe ticks all of her breakfast boxes: protein, savoury, sustaining, nutritious and delicious. Poaching one egg per person she makes this protein packed meal with lentils and spiced yogurt. To be honest it looks substantial enough to be a fantastic lunch or evening meal!
Chef Mireille shares her traditional Belgian-style waffle recipe, which uses two eggs. Her lovely post describes the changing street food vendors available where she lives in New York, and she was inspired to make these waffles by one of the street vendors who make their own waffles.
Kate had eggs needing used up and so she made them into this lovely deviled egg salad, but not before she moulded the eggs into delightful little heart shapes using a nifty little gadget she was sent to review. Everyone secretly really loves deviled eggs, don’t they – why don’t they make more of an appearance at parties these days?
Continuing on her street food theme, Chef Mireille also shares her vegetable bitterballen recipe. She says that bitterballen are “fried balls of usually meat, although vegetarian options are also available. The most common vegetarian options are usually stuffed with potato and/or cheese.” Her recipe uses eight eggs!
Alida says Mimosa cake is very popular in Italy, especially on National Women’s Day. She says, “Mimosa is a yellow flower which has become the symbol of this special day dedicated to women. The cake resembles this flower.” This beautiful, delicate-looking cake uses a whopping nine eggs! Some of the eggs go into the Italian-style sponge and the rest go into the custard which sandwiches the layers together along with some pineapple.
Five eggs are used in this delightfully lemony French classic. With a light almond pastry and citrus filling this tart makes a perfect finish for a Sunday roast dinner. She recommends that you make the tart the day before as it requires a lot of chilling to be fully appreciated.
The house at Chez Foti always has eggs needing used up as they keep hens of their very own, so banana pancakes were made with two of them. She fondly recalls banana pancakes from her backpacking travels in Asia/Latin America. Times may have changed by she suggests that these pancakes are great as a finger food for very little littlies, toddlers & young children, bigger kids, family breakfasts, sleepovers (I’m too scared to go there yet!) and for grown ups too.
All the awesomeness of a pizza but without the bready carbohydrates. This pizza omelette uses five eggs and makes a splendid quick lunch. Top with your favourite pizza toppings and enjoy!
Ruth picked up a free copy of ‘Many Ways for Cooking Eggs’ by Mrs S.T. Rorer, a book from the late 1800’s / early 1900’s for her Kindle some time ago and went searching for an interesting egg recipe. She found one for these lovely looking breakfast muffins which use two eggs. They’re cooked on the hob, which is why they’re so quick (and easy to make at 5 am!)