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Spanakopita is a popular Greek savory pie made of perfectly shatteringly crisp, phyllo (or fillo) pastry dough with a comforting filling of soft sweet spinach and salty feta mixture.

An easy spanakopita recipe. Spanakopita is one of those pastries that is really easy to make, but it probably scares people away because they might think it’s hard to make. Well it is not, it’s just a matter of assembling all the ingredients together and bake it.

It’s as good for breakfast as it is for lunch or dinner.

You can certainly make snack-sized spanakopita shaped into triangles or even rolls or cigars, but I prefer to make the Fast, classic, simple and easy casserole.

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5 from 1 vote

Spanakopita (Greek Spinach Pie with Feta Cheese) Fast2eat

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish
Cuisine: Greek
Servings: 4 people
Calories: 368kcal

Ingredients

For the Filling

  • 250 g Spinach fresh chopped
  • 1 tbsp Olive oil extra virgin
  • 1 Onion diced
  • 1 tbsp Garlic minced
  • Green onion and/or leek diced
  • Parsley chopped
  • Dill optional
  • Oregano optional
  • Thyme optional
  • Nutmeg ground
  • Paprika or Freshly ground black pepper to taste
  • 1 1/3 cup Feta cheese crumbled - 1 cup is about 150g/5.29 oz
  • 2 Egg lightly beaten
  • 1/2 cup Cottage cheese 1 cup is about 160g/5.7oz - or Ricotta cheese
  • 2 tbsp Parmesan grated optional

For the Phyllo

  • Olive oil extra virgin or melted butter
  • 5 sheets Phyllo pastry properly thawed

Instructions

  • Important: If your phyllo pastry was in the freezer, take it out in time for it to defrost. See notes for best results.

Prepare the Filling

  • Before you begin mixing the filling, be sure the spinach is very well washed and drained.
  • Spinach should be dry before you begin cooking. If using frozen spinach, thaw completely and squeeze out excess water.
  • Chopp dried spinach using a food processor.
  • Heat olive oil in a sauté pan. Sauté the onions and garlic until tender.
  • Add the spinach, green onions, parsley, and other desired seasonings, and cook for 5 to 10 minutes until the spinach is wilted and heated through.
  • Note: If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be as dry as possible before it goes anywhere near the pastry. Otherwise it's going to make the phyllo dough soggy, and you don't want soggy spanakopita.
  • Remove from heat and set the spinach aside to cool.
  • In a mixing bowl, combine the feta, eggs, cottage or ricotta cheese and nutmeg.
  • Add the cooled spinach mixture and stir until all is well-combined.

Prepare the Phyllo

  • Carefully remove the phyllo roll from the plastic sleeve. Unroll the phyllo sheets and place them between two very lightly damp kitchen cloths.
  • Most packages come in 12- x 18-inch sheets when opened fully. Using scissors or sharp knife, cut the sheets in half to make two stacks of 9- x 12-inch sheets.

Assemble the Spanakopita

  • Preheat the oven to 175°C (350°F).
  • Using a pastry brush, lightly grease the bottom and sides of a 7-x 11-inch rectangular baking dish with olive oil.
  • Layer about 5 half sheets of phyllo on the bottom of the baking dish letting them cover the sides of the dish and making sure to brush each sheet with olive oil.
  • Add spinach mixture over the phyllo crust in an even layer and press with a spatula to flatten.
  • Layer the other 5 half phyllo sheets on top of the spinach mixture in the pan, making sure to brush each sheet well with olive oil.
  • Brush the very top layer with olive oil (or eggwash).
  • Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil.
  • Score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later, (You can place the pan in the freezer to harden the top layers and then use a serrated knife to make the cutting easier.) or leave the cutting to later.
  • Bake until the pie turns a deep golden brown, about 30 minutes.
  • Let cool for a few minutes and then cut into squares and serve while hot.

Notes

For best results:
  • The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage. When thawing, do not remove the phyllo (fillo) from the package, place it in the fridge 12-14 hours before using.
  • Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  • Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
  • Do not skimp on the butter or oil (I use quality olive oil here instead to keep it light), but do not overdo it either. You need to brush each of the layers with a little olive oil.
Make Ahead: Alternatively, the pastries can be assembled and chilled until ready to bake. You can make spanakopita the evening before. Follow up to step #7, cover and refrigerate. When you are ready, go ahead and bake according to steps #8-10.
Freezing: Already cooked spanakopita will freeze well. Be sure to have it well covered in heavy-duty sealed plastic bags to avoid freezer burn. Bake frozen pastries(do not thaw) in the same manner as above.
There are vegan versions using tofu, but if you eat cheese, I’d highly recommend Feta, because it can’t be bettered. Not every cheese works in spanakopita, it’s best to stick to quality feta cheese.
I don’t add salt because the feta cheese is quite salty as it is.

Nutrition

Calories: 368kcal | Carbohydrates: 17g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 142mg | Sodium: 791mg | Potassium: 486mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6700IU | Vitamin C: 30.5mg | Calcium: 380mg | Iron: 3.6mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This is everything an omelette should be and more, with the condensed flavour of the chopping Homemade oven-dried tomatoes, Turkey deli ham, Broccoli, and lots of cheese for a little extra delicious flavour.

You will have a meal that is sure to please… trust me… Soooo yummy!

For a complete meal, serve with a green salad.

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5 from 1 vote

Sun-Dried Tomatoes, Ham & Cheese Omelette Fast2eat

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast & Brunch, Main Dish
Keyword: 5 Minutes, Breakfast, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, Healthy, Homemade oven-dried tomatoes, Low carb, Nut-free, onion, oven-dried tomatoes, Quick, Smoked Ham
Servings: 1 person
Calories: 530kcal

Ingredients

  • 2 Egg
  • 1 Green onion chopped
  • 1 tbsp Milk
  • Basil dried or fresh
  • Oregano dried
  • Parsley dried or fresh
  • Garlic powder
  • Paprika or black pepper

Filling

  • 1/4 cup Feta cheese crumbled
  • 1/4 cup Mozzarella cheese grated
  • 2 Turkey ham slices chopped – or chicken or pork ham
  • Sun-Dried Tomatoes chopped – use this recipe for Homemade oven-dried tomatoes
  • Broccoli florets diced – or fresh chopped spinach
  • Onion sliced - Sauté or fresh – optional
  • Cream cheese optional

Instructions

  • In a small bowl, whisk eggs, green onion, milk, and seasonings until blended.
  • Lightly grease a large nonstick skillet and heat over medium-high heat.
  • When hot, pour in egg mixture without stirring. Mixture should set immediately at the edge.
  • Cook, lifting the edge with a spatula and tilting pan to allow uncooked portion of the egg to run underneath the set edges, until the base is almost set.
  • When eggs are thickened and with almost no liquid egg remains, top one side with filling.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelette in half to form a semi-circle; continue cooking over low heat until set and cheese is melted.
  • Transfer to serving plate. If you like, drizzle with balsamic reduction (or pearl) before serving.
  • For a complete dinner, serve with a green salad.

Notes

Important: Use a nonstick pan for this recipe.
Also check
Homemade oven-dried tomatoes Fast2eat
Check out this recipe

Nutrition

Calories: 530kcal | Carbohydrates: 14g | Protein: 38g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 490mg | Sodium: 1544mg | Potassium: 556mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2550IU | Vitamin C: 38mg | Calcium: 580mg | Iron: 4mg

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Are you looking for a quick tasty appetizer to make for a party? Something with ingredients you probably already have at home?

This egg, onion and green olives dip is so speedy fast you will have time for makeup and hair before the party!

Your guest will rave about this easy-to-prepare dish. Try it and make a change from your usual store-bought dips – you will not be disappointed. Your guests will really like their toasts or pieces of bread covered with a zesty egg, onion and olive mixture.

The powerful and omnipresent onions, pungent salty olives cut through the richness of the mayonnaise that binds the eggs together in this take on the classic egg dip. Those ingredients ended up perfectly complimenting the other, what a great pairing!

If you love eggs as much as I do, you may also like this recipe.

This recipe has been adapted from Regina’s Remolado which everybody also loves.

As I don’t like olives, I take half of the recipe without olives, just before I incorporate the olives. It’s delicious and it is also a great dip base to throw in additional ingredients if you would like to use them, although I usually make up this basic version (with and without olives).

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5 from 1 vote

Egg, Onion and Olives Dip Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters
Keyword: 10 Minutes, Appetizer, dip, Easy, easy-to-prepare, Egg yolks, Fast, Gluten-free, Grain-Free, green olives, onion, Party, Quick, quick tasty appetizer, Remolado, Snack
Servings: 30 people

Ingredients

  • 1 Onion (small chopped)
  • 6 Egg (hard boiled chopped)
  • 1.5 cup Mayonnaise (fat free)
  • Oregano (optional to taste)
  • Chives (or green onions, optional to taste)
  • Basil (optional to taste)
  • Dijon mustard (optional to taste)
  • Paprika (optional to taste)
  • Black pepper (ground, optional to taste)
  • 1.5 cup Green olives (pimento stuffed chopped)

Instructions

  • Place eggs in a medium saucepan and cover with room temperature water. Bring water to a boil and and let eggs stand in boiling hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  • Using a food processor, process the onions, then add the eggs, mayonnaise, and any herbs and/or spices you may like. And process again. Taste and adjust if necessary.
  • As I don’t like olives I Usually take half without them. It’s also delicious and I have some friends who also don’t like.
  • Add olives and process another few seconds.
  • Chill until ready to serve.
  • Transfer to a small bowl and sprinkle with green onions (or chives) or paprika, if you like.
  • Serve cold with a side of toasts, soft rolls, bread, salty chips or crackers, with additional olives on top, if desired.
Chicken Spread Fast2eat
A unique spread made with pieces of white chicken meat and mixed with mayonnaise! It’s delicious as a snack, appetizer or light meal.
Check out this recipe
Tuna Spread Fast2eat
A tangy spread that's really easy and fast.
Check out this recipe
Zingy horseradish (or Wasabi) & Dill Cream Cheese Spread Fast2eat
The flavours go very well together! A unique spread made with Cream cheese, horseradish (or Wasabi) & Dill. Definitively the addition of horseradish (or Wasabi) is a special spicy zing.
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Quindim is a popular succulent traditional Brazilian dessert originally from Portugal prepared with egg yolks, sugar, butter, and shredded coconut.

The fresh and exotic taste of the Quindim, with its glossy, creamy rich surface, sugary and coconutty center, will captivate you at first taste. It is delicious, dense, intensely sweet (yes, it is quite sweet) and totally addictive!

The egg yolk gives it a very moist almost gel-like consistency with a toasted coconut topping. It contains coconut, so it can’t be bad.

This is one of my family’s favourite Brazilian desserts, hopefully, you will like it too.

My mom makes it for every important family party.

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5 from 1 vote

Quindim (Brazilian dessert) Fast2eat

It does not take long to prepare, and it is actually fairly easy, but sifting the egg yolks and baking the quindim in a water bath are two crucial steps in the recipe.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Desserts
Cuisine: Brazilian
Keyword: Brazilian dessert,, Coconut, Egg yolks, Nut-free, Party, Quindim,, Sweet
Servings: 36 Quindins

Ingredients

  • 16 Egg yolk sifted
  • 4 Egg white
  • 2 cups Sugar (about 330g – must be white, NOT brown sugar)
  • 2 tbsp Parmesan cheese
  • 3 tbsp Butter room temperature
  • 100 g Coconut about 1 cup - unsweetened fine shredded
  • 1/2 cup Water Boiling to hydrate coconut

To prepare the pans

  • Butter room temperature – enough to generously grease the pan
  • 1 cup Sugar about 165g Or glucose syrup

Instructions

To prepare the pans - cupcake pan (or individual aluminum ramekins)

  • Generously butter about 3 small 12 cupcake pan* (or individual aluminum ramekins). Avoid shallow pans, higher pans make Quindins look better. The result is quite another visually speaking.
  • Cover the bottom and sprinkle with lots of sugar into each one (edges and bottom).
    Or, for extra shine, instead of sugar, brush pans with a thin layer of glucose syrup in the bottom of the pans. Set it aside.
    Note: Even if you use glucose, it is important to grease with butter, so that you do not risk breaking your quindim while unmolding. Glucose is very sticky. To make it more liquid and easy to use, place the pot in the microwave for a few seconds to warm up.

To prepare the Quindins

  • Place the shredded coconut in a large bowl and pour the boiling water on top. Mix well and let stand for 5 minutes.
  • Mix the hydrated shredded coconut with sugar.
  • Add melted (room temperature) butter and mix well. Let it sit for about 5 minutes.
    The butter should be at room temperature, so make sure to take it out from the fridge 1-2 hours before starting. This way it combines better, become smoother and will help to get the perfect texture and taste.
  • Stir parmesan cheese. Let it cool down completely before mixing the eggs.
  • Separate the eggs.
  • To make them completely smooth, pass the egg yolks through a fine sieve, without pressing or rubbing (Stick the yolks with a toothpick and wait for them to pass through the sieve naturally), into a bowl.
  • Add the egg whites and mix carefully, until the mixture is creamy. Mix gently, without knocking (after placing the egg yolks do not beat the mixture, this lightens the dough and changes the structure of the quindim). The trick is not to beat the mixture so that the quindim is well silky, yellow and shiny.
  • Preheat the oven to 175-180°C (350-355° F).
  • Pour the mixture into the pans until it is totally full and let it rest for another 30 minutes at room temperature.
  • Fill a bigger baking dish with hot water and place the cupcake pans (or individual aluminum ramekins) into that, then put into the oven.
    Pour enough boiling water into the bottom of the baking dish to reach about half-way up the side of the cupcake pans.
  • Bake in a water bath (bain Marie - boiling water) for about 20-35 minutes, until the top is light brown.
  • Important Note 1: You might find interesting the water bath part in the recipe, but don’t skip that step. Otherwise, it will be dry.
  • Important Note 2: The oven should be low, but the water (water bath/bain Marie) must be hot.
  • Important Note 3: The pans should be immersed until half into the water. In case the water evaporates, complete with boiling water.
  • Important Note 4: Be careful not to splash water into the pans and with hot water and steam to avoid burns.
  • Poke the quindim in the middle with a toothpick after 20 minutes. If it’s still ‘liquid’, it’s not ready. If it’s soft then it’s ready. It does not need to be hard. The quindim will be ready when it gets consistency or when the toothpick comes out clean. Since the oven time can vary greatly, it is good to take a look at the 20 minutes and then every 5 minutes. Do not overcook the quindins! 20 minutes is more than enough for them to be cooked and with that shiny cover that we know. If you overcook, they won't look shiny.
  • Take off from pan while it’s still warm, but not hot.
  • To unmould, just tighten the sides so that air enters and the quindim stick off the bottom. You can use a pointed knife around the edges of the pans to help to remove them.
  • Once inverted on a plate, they look like a creamy coconut set custard, similar to a flan, with a slightly gelatinous top and a crunchy bottom.

Notes

If the quindim for some reason cooled and became difficult to unmound. Put warm water in a baking pan and leave the pans with the quindim there as you unmold.
Serve cold, but do not put in the refrigerator before unmoulding.
Once finished, put on a cellophane paper and only then in the paper cups. The quindim is sticky (delicious!), So putting it straight on the paper it will stick to the paper.
Serve cold and keep it in the fridge. Quindim can be stored in airtight container in the refrigerator for a few days and in the freezer for up to 3 months. Better served at room temperature.
The mixture can also be made in a large ring pan (like a Savarin pan) in which case it is called a "quindão" and served in slices. But I prefer the small ones.
To have a soft and creamy textured quindim is always baked in a water bath. The water in the water bath will always be below 100°C (212°F) when it reaches 100°C (212°F) the water turns into steam), so that the water keeps the temperature of the pans low and the quindim mixture bakes slowly. As the yolks begin to cook at 55°C (131°F), keeping them at a low temperature will make the quindim soft and with a creamy texture. If the quindim was roasted directly in the oven and the yolks were subjected to high temperature, it would be grainy due to the rapid heating. Like curdled milk.

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Also called Brazilian Pão de Queijo (Cheese Puffs).

To quickly kill your craving for the Brazilian Pão de Queijo (Cheese Puffs) with a low-fat, gluten-free, low-carb, super fast, convenient, easy, nutritious, delicious and few ingredients recipe. If you love Brazilian Pão de Queijo (Cheese Puffs), but do not want to waste a lot of time preparing and want a version to eat without guilt, you won’t resist that Cheese Pancake!

My kids (and myself) love it. We always do it for breakfast, afternoon snack or dinner as well.

You can eat plain, or you can add whatever you wish.

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5 from 1 vote

10 Minutes Cheese Pancake (or Brazilian Pão de Queijo) Fast2eat

The preparation is very easy, it is ready in less than 10 minutes and it is healthy: you can't ask for more than that.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Appetizers & Starters, Breakfast & Brunch
Cuisine: Brazilian
Keyword: 10 Minutes, Appetizer, Brazilian, Bread, Breakfast, Cheese, Cheese Pancake, Cheese Puffs, Clean eating, Easy, Fast, Gluten-free, Grain-Free, Healthy, Low calories, Low carb, Pão de Queijo, Snack
Servings: 1 person
Calories: 335kcal

Ingredients

  • 1 Egg
  • 2 tbsp Cream cheese
  • 2 tbsp Parmesan cheese
  • 3 tbsp Tapioca starch

Instructions

  • Slightly beat the egg in a bowl. Add the remaining ingredients and mix well.
  • Throw in a non-stick (if not, brush a little olive oil) mini skillet, cover and bake on low heat for about 5 minutes.
  • Flip only when the mixture is no longer liquid and release from the bottom.
  • Cover and bake on the other side for about 3 minutes.
  • It is ready when golden brown on both sides!
  • Couldn’t be Easier, could it? Delight yourself while warm.

Notes

Tip: You can add other ingredients to your cheese Pancakes, such as shredded chicken, turkey breast, ham, shredded beef or even arugula with carrots, oregano or other herbs or more cheese. Or reduce fat by replacing parmesan and cream cheese for 2 tablespoons fat-free cottage cheese.

Nutrition

Calories: 335kcal | Carbohydrates: 29g | Protein: 14g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 235mg | Sodium: 410mg | Sugar: 2g | Vitamin A: 1000IU | Calcium: 240mg | Iron: 0.7mg

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Tiramisu is an easy make-ahead dessert made of luscious layers of coffee-soaked ladyfingers, a light and airy Zabaglione filling made from egg yolk, sugar, beaten egg whites, Mascarpone cheese and whipped cream.

This recipe has been adapted from the one my friend Connie Carlotti has sent to me and I am sure that it will be the best Tiramisu you will have ever made. Some Tiramisu has too much coffee flavour or too much “alcoholic” flavour, but this one has the correct amount of each ingredient. And because it uses both beaten egg whites and whipped cream, it is so rich, creamy and delicious that you won’t resist. This tiramisu is one of my son’s all-time favourite desserts.

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5 from 1 vote

Irresistible Tiramisu Fast2eat Recipe

This classic Italian dessert is so impressive; no one will guess how easily you made it.
Prep Time30 mins
Cook Time10 mins
Total Time4 hrs 40 mins
Course: Desserts
Cuisine: Italian
Servings: 22 people
Calories: 400kcal

Ingredients

For the Zabaglione

  • 8 Egg yolk
  • 1 2/3 cups Granulated sugar
  • 1/3 cup Brandy (or Marsala wine)

For the Coffee Syrup

  • 1 cup Water (hot)
  • 3 tsp Instant coffee granules
  • 2 1/2 tbsp Brandy (or Marsala wine)
  • 40 Ladyfinger biscuits

For the Filling

  • 2 cups Mascarpone (1 pound/450-500g)
  • 8 Egg white (beaten)

To Assemble

  • 3 cup Whipping cream (whipped)
  • 200 g Bittersweet chocolate (coarsely grated) (or 100g dark and 100g milk chocolate)
  • 4 tbsp Cocoa powder

To Decorate (optional)

  • Whipping cream (whipped) to taste - Extra for garnish
  • Bittersweet chocolate (coarsely grated)- Extra for garnish
  • Cocoa powder - Extra for garnish

Instructions

For the Zabaglione

  • To save time boil the water using an Electric Kettle.
  • Whisk together the egg yolks and sugar in a metal bowl placed over a Saucepan of boiling water (if the bowl touches the bottom, crumple a strip of foil into a ring to act as a booster seat). Whip yolks misture until thick and ivory coloured.
  • Reduce heat to low, and add 1/3 cup brandy (or Marsala wine) and whisk over the pan with simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted - about 8-10 minutes. Remove from the heat
  • Let cool a little before mixing in mascarpone. Stir constantly while cooking.

For the Coffee Syrup

For the Filling

  • Carefully mix zabaglione with mascarpone cheese, beat until combined. It will appear to be quite liquid.
  • In a medium mixing bowl, using the whisk of a Mixer, whip the egg whites until very stiff and then fold into zabaglione & Mascarpone mixture.
  • In a separate Mixing Bowl, whip cream to stiff peaks.

To Assemble

  • Arrange half the ladyfingers in the bottom of a 10 x 15 Baking Dish (Pyrex or combined containers or similarly sized). You might find that you need to break a few into pieces to fit them in the dish.
  • Pour 1/2 zabaglione mixture over the ladyfingers, which have been dunking into the coffee/brandy mixture.
  • Top with 1/2 whipped cream.
  • Sprinkle with 1/2 of Cocoa Powder and 1/2 of grated Chocolate.
  • Place balance of ladyfingers on top of this to create a second layer.
  • Pour any remaining coffee mixture carefully over these ladyfingers.
  • Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate.
  • Cover with plastic wrap (or the lid of the Baking Dish) and refrigerate till set (minimum 4 hours). It is best if left over-night. In fact, it can be kept refrigerated for up to 10 days and still be delicious.

To Decorate

  • When ready serve, decorate with piped-on whipped cream around the edges and dust more chocolate and/or cocoa powder if desired.
  • Serve with a large spoon or Angled Spatula.

Notes

Just thought this might help someone. If you can't find  the real Mascarpone in your stores... Okay, I know, true tiramisu uses Mascarpone, but just in case you don't find it your local grocery stores, which is often the case, you can make this substitute. It won't be exactly the same but at least you can make a tiramisu. My suggestion is that you should just make half tiramisu recipe the first time you use the substitute because I have never done it with substitute, but you can try (then please let me know) this recipe I’ve got from some friends:
  • 450g/16 ounces full fat cream cheese
  • 1/4 cup whipping cream
  • 1/3 cup full fat sour cream
  • Blend all three ingredients together until smooth.
  • Do not substitute low fat cream cheese or sour cream
The original Tiramisu uses Marsala Wine. You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala, I prefer my Tiramisu with a good  Brandy. Sometime Marsala is also hard to find you can use not only a good Brandy, but you can also substitute it for something a little different, such as dark rum or other liqueur. Since Marsala is less potent than something like rum, I suggest using about half the amount.
For a non-alcoholic version, leave the Marsala (or Brandy) out of the recipe all together or use Pure Rum extract.
You can substitute the Instant coffee granules and hot water for 1 cup freshly brewed Italian Espresso.

Nutrition

Calories: 400kcal | Carbohydrates: 30g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 175mg | Sodium: 57mg | Potassium: 72mg | Fiber: 2g | Sugar: 22g | Vitamin A: 550IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 0.9mg

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It is a delicious casserole dish, also called as strata (or stratta), and very similar to this Brazilian Blender Pie, quiche or frittata, made from a mixture which mainly consists of bread, eggs, milk and cheese. It may also include meat and/or vegetables.

I hate to waste anything, and this is a very simple solution for the leftover bread. You can eat it for brunch, lunch or dinner.

This elegant casserole dish of cubes of bread baked in custard is often a lifesaver on busy days and within 10 minutes you can have it in the oven! You can also assemble it the night before and pop it in the oven as soon as you wake up. I also like it because you can pretty much use whatever you want as a filling. For this one I used cheese and smoked ham but the recipe is pretty flexible so you can play around with different meat and/or sautéed vegetables depending on what you have on hand.

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5 from 1 vote

Savoury Bread Pudding Fast2eat Recipe

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Main Dish, Side Dish
Cuisine: American, Brazilian, Canadian
Servings: 6 people
Calories: 476kcal

Ingredients

  • 1 Egg (lightly beaten)
  • 2 cups Milk
  • 1/2 cup Cream (heavy cream/ whipping cream/half half)
  • 2 tbsp Tomato sauce
  • 1/2 Onion (chopped)
  • Oregano
  • Basil
  • Salt (optional) to taste
  • Black pepper or Paprika (optional) to taste
  • 500 g Bread (day-old peasant bread, grossly cut into 1-inch cubes)

Filling option with cheese and ham

  • 150 g Smoked ham (coarsely shredded)
  • 250 g Mozzarella cheese (coarsely shredded) Any meltable cheese will work here

Topping

  • Parmesan cheese (grated)

Instructions

  • In a Mixing Bowl, Whisk the eggs with the milk, cream and tomato sauce.
  • To save time chop the onion using an Electric Chopper. Add chopped onion to egg and milk misture.
  • Add the bread to the bowl, using a Silicone Spatula stir gently until the bread is evenly moistened.
  • With a Food Processor coarsely shred the smoked baked ham and mozzarella cheese.
  • Add the herbs (in this one I used oregano and basil but you can use your favourite ones), mozzarella cheese and smoked ham (or your favourite filling). Stir until well mixed.
  • Preheat the oven to 400°F/200°C.
  • Transfer to a casserole dish and top with Grated Parmesan Cheese.
  • Bake for 20-30 minutes, until the bread pudding is puffed, set and golden brown all over.
  • Be sure to serve warm because it tastes great warm but not cold.

Notes

No matter what filling you choose, I do think cheese is pretty much mandatory.
Be creative! Use leftovers, use different vegetables, cheese, meat, any combination and enjoy it!
Some suggestions are: Canned or fresh tuna, salmon or sardines, ham (smoked or regular), grilled shrimp, crab meat, bacon, sausage, pepperoni, ground meat or diced chicken, any cheese (just make sure to pair with a mild meltable cheese like mozzarella for the best texture) such as Monterey, Jack,, cheddar, fontina or gruyère, feta, goat cheese, blue cheese and or brie, broccoli, sauté spinach, marinated artichoke hearts, escarole, leeks, kale, onions, caramelized onions, sautéed mushrooms, diced or cherry tomatoes, shredded carrots, butternut squash, asparagus, or any vegetable (roasted and/or raw), dried cranberries, raisins, pecans, walnuts, peanuts, Dijon mustard, garlic, nutmeg, herbs (parsley, scallions, green onions, basil, oregano, thyme, rosemary, among others).
If you are vegetarian you can easily use any favourite vegetable and leave it out of any meat.
Make Ahead:
  • The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.
  • The baked bread pudding can be kept at room temperature for up to 4 hours and can also be refrigerated overnight or up to 3 days. Reheat at 350°F/180°C before serving, microwave is not recommended.
Choose an oven-proof baking dish that's about the right size to feed however many people you're planning on serving and just follow the simple recipe ratio.
You can use any kind of bread: sliced bread, rolls, buns, crusty loaf, whole wheat, even gluten-free bread.

Nutrition

Calories: 476kcal | Carbohydrates: 50g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1429mg | Potassium: 405mg | Fiber: 2g | Sugar: 9g | Vitamin A: 550IU | Vitamin C: 2.5mg | Calcium: 580mg | Iron: 3.8mg

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Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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