recipes

Serves 2

• 6 x large happy eggs
• 100g mushrooms sliced
• 2 x red onions
• 100g low fat cream cheese
• 3 x tablespoons olive oil
• A little milk
• Salt and black pepper to taste
• A little grated cheddar cheese - optional

Instructions

1. Cut the onions into small wedges, put onto a baking tray and drizzle with the olive oil, put under the grill and cook, turning till they are cooked and browned.
2. Keep warm in the oven
3. Break the happy eggs in a bowl, add the salt and pepper and whisk with a little milk, season with the salt and pepper
4. Line a baking dish with non-stick paper and pour over the egg mixture, sprinkle over the sliced mushrooms, if you want then sprinkle over a little grated cheddar cheese.
5. Bake in the oven for about 5-7 minutes till golden and just firm.
6. Heat the cream cheese slightly in the microwave, spread over the top of the omelette, then sprinkle on the onions.
7. Using the paper to assist you, roll up the omelette.
8. Serve alongside oven roasted tomatoes or salad and crisp bread

Serves 6/8

The Cake

• 6 x large happy eggs
• 250g Ground Almonds
• 280g Golden caster sugar
• 280g butter or margarine
• 125 g self raising flour
• 25g ground rice

The Syrup

• 150g granulated sugar
• Juice 1 x large lemon
• 50ml water
• Little Chocolate eggs to decorate

Instructions

1. Preheat the oven to 180c/350f/gas 4
2. Separate the happy eggs
3. Cream the butter with the butter/marg - till pale
4. Add the happy egg yolks one at a time
5. Stir in the ground almonds and rice
6. Beat the happy egg whites till light and fluffy
7. Fold them into the almond mixture slowly
8. Add the flour and mix well
9. Put the mixture into the prepared tin and bake for 40 minutes - till firm and browned on top.

While the cake is cooling - make the lemon syrup -

1. Put the granulated sugar in a small saucepan, stir in the lemon juice and water.
2. Heat the mixture slowly to begin, till the sugar has dissolved - than bring to the boil - boil fiercely for a minute or so.
3. Spoon this syrup over the cake
4. Once cool, turn out the cake and decorate with chocolate eggs

Serves 8/10 as part of a party platter

• 8 x hard boiled happy eggs - peeled and chopped
• 3 x tablespoons mayonnaise
• 1 x teaspoon English mustard
• 1 x small red pepper - finely diced
• 1 x tin 220g Red kidney beans
• 6 x spring onions - finely chopped
• Hot chilli sauce
• Black pepper to taste

Instructions

1. Drain the red kidney beans
2. Mix all the other ingredients together, adding as much chilli sauce and black pepper as you wish.
3. Serve in a serving dish alongside some tortilla chips or crisp bread sticks

Serves 6

Pancakes

• 1 x large Courgette
• 100g plain flour
• 1 x large happy egg
• 300ml milk
• Pinch salt
• Sunflower oil to cook

Bolognese

• 500g minced beef
• 1 x onion - finely chopped
• 2 x carrots, grated
• 1 x 400g tin chopped tinned tomatoes
• 1 x tablespoon tomato puree
• 1 x garlic clove - crushed
• 200ml beef stock
• 1 x level teaspoon dried oregano
• Salt and black pepper to taste

White Sauce

• 40g butter
• 40g plain flour
• 500ml milk
• 1 x large happy egg - beaten
• Salt and white pepper
• Grated cheddar cheese

Instructions

Bolognese

1. Heat a little oil in a saucepan, add the minced beef and the chopped onions and brown.
2. Add the rest of the ingredients and bring to the boil.
3. Cover and cook for an hour.

In the meantime make the pancake

1. Grate the courgette - and pat dry with some kitchen roll.
2. Mix the happy egg with the milk and season
3. In a bowl whisk the happy egg mixture with the flour until you have a smooth batter - add the grated courgette
4. Make the pancakes up and allow to cool.
5. Once the Bolognese is cooked - allow to cool

White sauce

1. Melt the butter in a small saucepan
2. Add the flour and stir and cook for a min
3. Add the milk slowly, stirring all the time
4. Cook till smooth and thick
5. Then add the beaten happy egg

To Assemble

1. Sieve the Bolognese sauce
2. Fill the pancakes with the meat and lay in a baking dish - big enough to take all the pancakes
3. Then pour over the strained Bolognese juice
4. Then pour over the white sauce
5. Sprinkle with the grated cheese
6. Bake at 190c/375f/gas5 for 40 mins

Makes 10+

Brownies

• 300g butter or margarine
• 4 x large happy eggs
• 400g caster sugar
• 210 g plain flour
• 2 x teaspoon vanilla essence
• 115g chopped walnuts or pecans or a mixture
• 105g cocoa powder

Fudgey Icing

• 50g butter
• 35g cocoa powder
• ½ teaspoon vanilla extract
• 200g sifted icing sugar
• Milk to mix

To make the Brownies -

1. Melt the butter then add the cocoa powder and mix well
2. Stir in the sugar
3. Beat in the happy eggs one at a time.
4. Add the Vanilla essence
5. Stir in the flour and nuts
6. Mix well
7. Pour the mixture into a greased 9inch x 13inch roasting tin/tray
8. Bake for 30 minutes until firm

To make the Icing -

1. Melt the butter in a saucepan
2. Add the rest of the dry ingredients, the essence and mix well
3. Slowly add a little milk until you have a spreading consistency
4. When the brownie mixture has cooled slightly spread over the icing
5. Cut the cake into squares and enjoy!

Serves 8/10

• Preheat the oven to - 150c/300f/gas 2
• 3 x large happy eggs
• 175g butter/margarine
• 175g golden caster sugar
• 225g self raising flour
• ½ teaspoon mixed spice
• 100g glace cherries
• 425g mixed dried fruit
• Finely grated zest from an orange and a lemon
• 2 270 gm packets Marzipan
• 1 x 18cm spring-form cake tin

Instructions

1. Grease the sides of the cake tin and line the bottom with some non-stick greaseproof paper
2. Cream the butter and the sugar together until pale- add the happy eggs slowly one at a time.
3. Add the flour, mixed spice and the fruit zest and mix well
4. Fold in the dried fruits with a metal spoon.
5. Spoon half the mixture into the prepared tin
6. Roll out one of the packets of marzipan into a circle just smaller than the tin; put this onto the top of the cake mixture.
7. Spoon the rest of the cake mixture on top
8. Bake in the centre of the oven for 2.5 hours- until firm and golden
9. Cool in the tin then turn out
10. Using the other marzipan - make 11 balls and stick these on the top of the cake with a little warm jam
11. The eleven balls of Marzipan represent the Apostles - leaving out the traitor - Judas

Makes 12

• 450g Strong Plain Flour - plus some extra for the crosses
• 2 x level teaspoon fast action dried yeast
• 200ml full fat milk
• Good Pinch salt
• 1 x level teaspoon mixed spice
• 75g caster sugar
• 50g butter
• 1 x large happy egg
• 100g currants
• Maple walnut syrup

Instructions

1. In a large bowl, put in the flour, yeast, salt spice and currants.
2. Melt the butter and add to the milk along with the beaten happy egg.
3. Slowly add this mixture to the dried ingredients in the bowl.
4. Knead until you have smooth dough - if too sticky add a little more flour.
5. Knead till you have a smooth mixture.
6. Put in a bowl and cover with cling film - leave to rise in a warm place for an hour.
7. Preheat the oven to 200c/400f/gas6
8. Shape the dough into 12 buns and place on a couple of greased baking trays, leaving some space between for them to rise again - leave for another 30/40mins

Meanwhile

1. Mix some on the strong flour with a little water - until you have a thick paste
2. Use this to make your crosses on the top of the buns OR just make a cross on the top of them with a sharp knife.
3. Bake in the oven for 15/20 mins
4. When cooled glaze with the maple walnut syrup

Serves 4

• 4 × happy eggs
• 1 x 225g packet smoked salmon
• 1 x small carton crème fraiche
• 2 x small dinner rolls, split in half, cut as not to wobble, then griddled or toasted
• White pepper
• 4 x ramekin dishes

Instructions

1. Line the ramekin dishes with the smoked salmon
2. Add one teaspoon of crème fraiche to each, season with a little pepper
3. Crack a happy egg into each dish, wrap any of the overhang of the smoked salmon on top of the egg
4. Place on a baking tray and bake for 13 minutes
5. Serve each one on a half toasted roll