52ways-with-aivar

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Pelagonia Aivar with Eggs Serving suggestions with eggs 2. Fritatta – get creative with this Italian egg pie cooked with a combination of seasonal vegetables and cheese. 3. Poached Eggs on toast with a dollop of Aivar on wilted spinach! 4. Herb/Cream cheese omelette – mix chives and cream cheese into your omelette before serving with Pelagonia Aivar 5. Deviled eggs – puree the yolks with Aivar before piping them back into the whites 6. Scrambled eggs mixed with Aivar. Add 2 tbsp into the eggs as they’re scrambling and serve on toasted sourdough! 7. Eggybread with Aivar and crumbled feta cheese! 4 / #52ways with Pelagonia Aivar
8) Spanish omelette by Sally Prosser INGREIDIENTS 8 eggs, free range preferred 900g potatoes, waxy if possible, peeled 1 large onion, chopped medium dice approx 150ml olive oil sea salt and freshly ground pepper Serves 4 Pelagonia Aivar with Eggs METHOD ● Cut the potatoes into quarters and slice thinly into triangular pieces. Rinse the potatoes, drain and pat dry with kitchen towel. ● Heat most of the olive oil (reserve 1 tablespoon) in a large frying pan and put in the potatoes and onions. There should be enough oil to coat the ingredients thoroughly with a little left over. Lower the heat, stir occasionally and cook gently until the potatoes are soft and transparent. ● Meanwhile, beat the eggs and season with salt and pepper. *Turn up the heat, pour the eggs into the pan and stir gently to combine. Flatten the mixture with a spatula. Let the omelette cook for a minute or two, then reduce the heat and cook for a further 3-4 minutes until the omelette starts to set around the edges and on top. ● Run a knife or spatula round the edge of the pan to loosen, put a large plate over the frying pan and turn the whole thing upside down. Return the empty pan to the heat and add the remaining olive oil if necessary. When the oil is hot, slide the tortilla back into the pan, with the cooked side uppermost. Alternatively, you can put the whole pan under a preheated grill to cook the top (gives a drier texture). ● Cook until set all the way through but not too firm. Turn out, flipping it upside down once more. Leave to rest for a few minutes before cutting into wedges. *You can cook the potatoes and onions ahead of time and, when slightly cooled, add to the egg mixture. This adds flavour to the egg. Recipe author: Sally Prosser | www.mycustardpie.com @mycustardpie MyCustardPie #52ways with Pelagonia Aivar / 5
Page 2 and 3: AIVAR - a regional speciality Aivar
Page 6 and 7: Pelagonia Aivar with Cheese Pelagon
Page 8 and 9: Dinner party ideas 16) Celery, leek
Page 10 and 11: Celebrity/Media serving suggestions
Page 12 and 13: Sandwiches We recommend as follows:
Page 14 and 15: Other ideas 41. Food Blogger ‘She
Page 16: Please do send us your serving sugg

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