Hi Sara

Happy you liked the latest recipe, but your point is well taken about needing 10 people for Blueberry Baked French Toast. As you have lots of eggs at the moment, how about this great Custard Tart Recipe from chef, James Martin, a proud Yorkshire man who never fails to mention that at every possible opportunity although he has lived down south for many years. His deli in Winchester is on Countryside Connection and they have been members with us from the very beginning. When we lived in a small hamlet nearby we were often in Winchester, especially when showing visitors around and a stop at his deli was always a treat. I have used lots of his recipes over the years and always find them to be quite simple and always a success.

Now, all you need is someone to send in a recipe that will use the remaining 12 egg whites! Perhaps some easy meringues which are always easy to fall back on when left with lots of egg whites? I look forward to seeing what your readers come up with.

Enjoy!

Custard Tart By: James Martin From: James Martin: Sweet

Ingredients

• 250g ready-made sweet shortcrust pastry, (pâte sucrée)
• 750ml whipping cream
• 12 egg yolks
• 115g caster sugar
• 1/2 tsp ground allspice

Method

1. Preheat the oven to 200°C/gas 6.

2. Roll out the pastry and line a 30cm loose-bottomed flan tin, leaving any excess pastry to hang over the edge (do not trim until after the pastry has been cooked).

3. Line with greaseproof paper and fill with baking beans or rice. Bake for 8-10 minutes, then remove from the oven.

4. Remove the greaseproof paper and baking beans. Reduce the oven temperature to 150°C/gas 2.

5. Heat the cream in a saucepan without letting it boil.

6. In a bowl, beat the egg yolks and caster sugar for 3-4 minutes until pale and thick.

7. Gradually whisk the hot cream into the mixture, being careful not to let the egg yolks curdle.

8. Pour the mixture into the cooked pastry case. Sprinkle with the allspice.

9. Bake for 50 minutes or until the custard is set.

10. Remove from the oven, trim the edges carefully and allow to cool. Serve at room temperature.

So if you have any recipes using lots of eggs, egg yolks or egg whites then please send them in.

Click on the image below to visit Amazon.co.uk to find out more about this book or visit one of the Farming Friends Bookshops.

Avocado And Guinea Fowl Egg Mayonnaise

Avocado and Egg Mayonnaise is a fabulous starter if you have an abundance of eggs. When we have lots of guinea fowl eggs we try to vary the egg recipe which can be a bit of a challenge.

Avocado & Guinea Fowl Egg Mayonnaise

Ingredients

• 1 ripe avocado per person for a large starter or light lunch or shared between 2 people for a light starter or an accompaniment to a salad lunch.
• 2 – 4 guinea fowl eggs hard boiled.
• 2 spoonfuls of mayonnaise mixed with 1 spoonful of brown sauce and 1 spoonful of ketchup sauce.

Method

1. Boil the eggs for 10 minutes until they are hard boiled.
2. Cut the avocado in half and remove the stone.
3. Peel the shell off the eggs and cut up the hard boiled eggs in to pieces.
4. Mix the mayonnaise, Ketchup and brown sauce together.
5. Add the mayonnaise mixture to the eggs and stir well.
6. Spoon the egg mayonnaise mixture onto the avocado.
7. Serve on it’s own or with a salad.

Quail Eggs With Peas

Boil the quail eggs for 1 and a half to 2 minutes until they are nearly hard boiled with a slightly runny yolk. Peel the eggs and chop into quarters and add to dish of boiled garden peas.

This is a tasty alternative to serving peas with a meal.

6 hard boiled quail eggs.
1 or 2 tomatoes.
Chopped lettuce.
1 piece of bread toasted and cut into squares.

To make the sweet and sour dressing.

2 and a half table spoons of virgin olive oil.
1 clove of garlic chopped up.
Half a table spoon of caster sugar.
1 and a half tablespoons of white wine vinegar.
1 tablespoon of lemon juice.

Method

Hard Boil the quail eggs for 3 minutes and allow to cool before peeling the shell off.
Chop up the lettuce and tomato and place in the salad bowl.
Cut the quail eggs in half and place in the salad bowl.
Toast the bread and then cut into small squares like croutons.
Chop the garlic.
Mix the virgin olive oil, white wine vinegar, lemon juice and caster sugar with the garlic.
Warm lightly in a pan and then drizzle over the salad.

This salad was served with grilled salmon and homemade chips.

This quail egg salad would make a great starter or a tasty accompaniment to a main meal.