The Italian Collection from Life of Spice + sausage rolls two ways

Are you looking for a perfect Christmas present for your favourite foodie?
If the answer is Yes, Life of Spice has an inspiring range of products to please any gourmet.
They produce premium gourmet rubs and spices which are stored in attractive aluminium tins.
Produced in small batches using the freshest dried herbs and spices, their versatile range offers a variety of delicious flavours.
Excellent with steaks, fish or vegetables, all Life of Spice products are vegetarian and vegan friendly, include no artificial preservatives or E-numbers.
Their produce comes in environmentally friendly aluminium tins that are fully recyclable.

Last month I received two boxes from Life of Spice range - The Italian Collection and The American Rub Collection.

The Italian Collection from Life of Spice includes an Italian Herbs herb collection, Pepper Smurf rub collection and The Italian Job salt collection.

Italian Herbs is a classic selection of Italian herbs to give that authentic trattoria taste to pizza and Italian dishes.
Ingredients: Oregano, thyme, rosemary, basil, marjoram and sage.

Pepper Smurf is a classic Italian peppered steak rub with a few extra herbs to get your tastebuds singing.
Ingredients: Sea salt, rosemary, basil, marjoram, lemon peel, pepper, garlic, garlic flakes, citric acid, crushed red peppers and rice flour.

The Italian Job is a sea salt infused with basil, thyme and citrus to bring a taste of the Mediterranean to your table.
Ingredients: sea salt, basil, thyme, lemon peel, orange peel, oregano and citric acid.

Life of Spice produces all rubs and spice blends right here, in the UK, from the finest quality, freshest ingredients they can source.
Life of Spice products contain no artificial ingredients, and are gluten free and dairy free.

During the BBQ season the rubs and spice blends reign supreme, but you can obviously use them all year round. Meat eaters could cook a delicious steak with Pepper Smurf rub. Seafood, like prawns, goes really well with Italian herbs. A Greek salad could be prepared with either Italian Herbs, or The Italian Job sea salt.

Most of the dishes I prepared with the Italian Collection rubs, flavoured salt and herb blend are vegetarian, though sausage rolls were cooked with both meat (pork sausages) and vegetarian sausages.

These are versatile ingredients which will enhance many a dish. I love flavoured salts, and The Italian Job is an excellent product.

Add it to the roast potatoes or any other vegetables...

 or season the water for boiled potatoes...

A soup or stew would be enhanced by the addition of the herbs and flavoured salt. For example, cook a classic leek and potato soup with extra greens (like a courgette) and season well with Italian herbs.

My guys love sausage rolls. As we're a family with mixed diets - vegetarian + meat eaters, I do tend to cook different versions of the same dish. With sausage rolls, it's pretty easy to bake a batch which will suit different tastes.
For meat eaters use plain pork sausages as a base of the sausage rolls. For the meat-free version you might choose Linda McCartney's vegetarian sausages.

Sausage rolls two ways (makes 12)
You will need:
1 pack of Jus-Rol puff pastry, ready to roll, 320g
3 pork sausages
3 vegetarian sausages (or 6 of each, depending on your diet)
1 egg, yolk and white separated
1tsp Italian Herbs
sesame seeds (optional)

In two medium sized mixing bowls put sausages - skin the meat ones first. Beat an egg white and add to the vegetarian sausages. Sprinkle Italian herbs over both types of sausagemeat. Mash the sausages so that the herbs are incorporated. I added the egg white to the vegetarian sausages, as they are more solid and less pliable.

Roll out the puff pastry. Slice lengthways in half.
Shape the sausagemeat into long sausages which you place in the middle of the pastry. Beat the egg yolk and brush the edges of the pastry. Overlap the edges so that you have two long sausage rolls, which you slice into smaller pieces.
Brush each piece with the egg yolk and sprinkle the sesame seeds on top.
Place the mini rolls on the oiled foil over a baking tray. Put the tray in the oven preheated to 180C. Bake for 15-20 minutes until the pastry is puffed, golden and flaky.
Eat hot, with mustard or ketchup.

Both versions are tasty.

The Italian Collection will make a lovely Christmas gift for foodies. The box looks stylish, and tins will keep the herb and salt blends fresh for longer.

If you place and order through The Life of Spice, you will receive 1 free tin with each collection ordered using the following code: LOS-NDBLG.


Disclosure: I received Life of Spice products for the purposes of testing and reviewing. All opinions are our own.

Easy apple turnovers

A bumper harvest of apples has been recorded this autumn, thanks to the weeks of hot weather in summer. Our apple trees were groaning under the weight of apples. I've been giving them away left and right, and using every day, mainly baking.
I have also put lots of apples in wooden and cardboard trays, and will keep in the cold summerhouse. Hopefully they will last long. Last year I still had some of our apples back in spring.

A friend was coming to our house earlier today, and I decided to make a quick batch of apple turnovers. I had a pack of Jus-Rol puff pastry in the fridge.
Having watched the pastry weeks on GBBO through the years, I arrived to a conclusion that life is too short to make your own puff pastry. It's tedious and laborious, and Jus-Rol works perfectly every time.
However, if you prefer to make your own pastry, I am full of admiration and awe, I truly am.

Apple Turnovers
Ingredients:
3 medium apples, peeled, cored, quartered and sliced
25g butter
2tsp Waitrose Christmas ground spices (mix of cinnamon, ginger, nutmeg, cardamom, allspice, star anise, black pepper, tangerine oil, cloves\0
125g caster sugar
2tsp cornflour+ 2 tsp cold water
320g puff pastry, ready to roll
1 medium egg yolk, beaten with a dash of water

In a medium frying pan, melt the butter and add peeled, cored, quartered and sliced apples. Add the spices and cook, stirring occasionally, for 5 minutes. Add sugar, mix well, cook on low for another 5 minutes. In a small cup mix 2tsp of cornflour with 2-3 tsp of cold water until you reach a runny consistency. Pour the cornflour to the apple filling mix, stir in, cook for a minute.
Let it cool before making turnovers.

If using a ready made pastry, roll it out on the parchment paper it has been wrapped in. Cut in half horizontally, then into three or four squares each, so you get six or  eight pieces of pastry.
Beat the egg yolk with a bit of cold water, brush each pastry square with the egg wash. Spoon a heaped tablespoon of apple filling onto each square.

What do you do with a glut of apples? Chutneys? Apple butter? Jelly?

Adding this recipe post to #KitchenClearout linky run by Cheryl at Madhouse Family Reviews, as I used apples from the garden and almost finished  Signature spice (just 1tsp left now).

Regency-style lemon almond tart + #ReadCookEat May linky

Reconstructing dishes mentioned in fiction is one of my passions.
I've recently finished reading The ghost of Glendale by Natalie Kleinman (read my review). It is a Romance with a ghost story twist, set in Regency times. There are not many mentions of food, except when the main protagonists Phoebe, her cousin Lydia, their beaus Duncan and Rupert as well as the other neighbours go on a picnic.

"It was all in good fun and, with an appetite that only the young seem to have, the various meets, cheeses, pies and other delicacies were consumed with eagerness which, had the kitchen staff of the various establishments been able to see, would have given them much pleasure."

I was curious to discover what dishes might have been served at picnics during the Regency and consulted a couple of food history books. Picnics were often quite a grand affair, with baskets upon baskets of food and chilled champagne in buckets with ice, carried by numerous servants.

I also consulted a cook book "Dinner with Mr Darcy" by Pen Vogler. In a chapter dedicated to picnic food she offers a recipe for Lemon cheesecakes (Georgian cheesecakes actually did not contain cheese). She cooks individual lemon cheesecakes.
I decided to bake one easy lemon almond tart, and it happened to be a delightful bake, easy and quick, and oh so good. I hope Phoebe and company would approve of it.

Regency-style lemon almond tart
Ingredients:
1 pack of shortcrust pastry
zest of 2 lemons
2tbsp lemon juice
100g caster sugar
1tbsp limoncello (optional)
2 medium eggs
2tbsp single cream
100g ground almonds
60g butter, melted
a big handful of flaked almonds

For the ease of cooking, use a ready-made shortcrust pastry. If you have time and inclination, prepare your own pastry by all means.
Preheat the oven to 180C.
Unroll the pastry and cut out a big circle to fit in your tart dish or tin. Bake for 10 minutes.
In a medium mixing bowl zest 2 lemons. Add the lemon juice, caster sugar, limoncello, beat in two eggs. Add single cream, ground almonds and melted and cooled butter, and mix well.
Pour the almond lemon mix into the pre-baked pastry case, scatter flaked almonds on top.
Place the baking dish in the oven and bake for 20+ minutes until golden brown.
Take out and let it cool a bit before slicing and serving.

This tasty tart is quite similar to Bakewell tart, minus jam, and with lemon flavours.

This is not an authentic Regency recipe, as obviously they would not have a pre-made shortcrust pastry, and I'm not sure whether limoncello or any other lemon liqueur was popular in England in those days. But lemons and ground almonds appear happily in many 19C recipes.

Have you read a book recently which inspired you to run to the kitchen and cook to your heart's content?

I hope you are inspired by books to join in the #ReadCookEat challenge.

The idea is to choose a book, either a world classic or modern fiction, or even memoirs and pick up a dish mentioned or described in that book and then recreate it in a recipe. Please say a few lines about your chosen book, and maybe even do a quote from the book.

If you decide to take part, please add the badge to your post and link up back to me, and either use a link-up tool or add the url of your post as a comment. Alternatively, email me with the link to your post (my email is sasha1703 at yahoo dot com).

I will Pin all blog posts taking part in this challenge, as well as RT and Google+

Apple turnovers + October #ReadCookEat linky

I read "Hearts Awakening" by Delia Parr over a year ago. It is an unusual story with an unusual setting. It starts with Ellie Kilmer arriving to the household of the young widower to work as a housekeeper. There is no spark between her and the moody Jackson Smith who tries to bring up his boys on his own and escape the scandal surrounding his late wife. Two different personalities clash, only to be united further on in a marriage of convenience. It is not an easy-going romance. If anything, Jackson is such an unlikable character that I wanted to smack him at times.
The background is beautifully written, and the setting of Dillon Island and its wonderful apple orchards was most fascinating.
When Ellie arrives to be the housekeeper, she is struggling with the cooking, as the kitchen is most basic. She burns one dinner after another. However, she manages to bake the most delicious apple turnovers which become a big hit at the local market, where Jackson sells the produce from his apple orchard.
I have bookmarked the pages where the apple turnovers were mentioned, so that I could recreate the recipe one day for my #ReadCookEat challenge.
Here are a couple of quotes:
"Fortunately, the man had a sweet tooth, which made her perfectly baked apple turnovers today the only saving grace to the entire dinner she had served"
"Ellie worked alongside the boys setting out an assortment of miniature apple turnovers and applesauce cakes she had made using that old brick-back oven behind the house instead of the cookstove"

Ellie, of course, made her own pastry. I used a pack of Jus-Rol puff pastry to speed up the process.
GBBO candidate I am not. Kudos to everyone who makes their own pastry, but I find it much easier and faster to use perfectly rolled Jus-Rol. If Mary Berry came for dinner, I'll bake a cake from scratch, but wouldn't try to impress her with my homemade pastry.

I googled for apple turnover recipes, and the easiest I found was on Betty Crocker's site - they are even called The Easiest Apple Turnovers. I did cook four apples as stated, but since I had quite a bit of apple filling left, I'd say - use 3 medium apples, or cook 4 and use the leftovers to add to the morning porridge or yogurt.

Apple Turnovers
Ingredients:
3 medium apples, peeled, cored, quartered and sliced
25g butter
1tsp ground cinnamon
1/2tsp ground ginger
1/2tsp ground cloves
125g demerara sugar
2tsp cornflour+ 2 tsp cold water
320g puff pastry, ready to roll
1 medium egg, beaten with a dash of water

In a medium frying pan, melt the butter and add peeled, cored, quartered and sliced apples. Add the spices and cook, stirring occasionally, for 5 minutes. Add spices, sugar and a dash of water, mix well, cook on low for another 5 minutes. In a small cup mix 2tsp of cornflour with 2-3 tsp of cold water until you reach a runny consistency. Add the cornflour to the apple filling mix, stir in, cook for a minute.
Let it cool before making turnovers.
If using a ready made pastry, roll it out on the parchment paper it has been wrapped in. Cut in half horizontally, then into four squares each, so you get eight pieces of pastry.
Beat the egg with a bit of cold water, brush each pastry square with the egg wash. Spoon a heaped tablespoon of apple filling onto each square.

Fold in half diagonally to make a triangle. Press the edges, using fingers, then using a fork crimp the edges a bit. Place the turnovers on the baking trays covered with cooking foil or parchment paper.
Brush the tops of the turnovers with the egg wash. Using a sharp knife, cut a few vents on the top of each turnover.
Cook in the oven preheated to 200C for about 20 minutes or more, until golden.

These apple turnovers are easy and quick to make. They taste lovely, especially when served with a cup of tea.

Have you read a book recently which inspired you to run to the kitchen and cook to your heart's content?

I hope you are inspired by books to join in the #ReadCookEat challenge.

The idea is to choose a book, either a world classic or modern fiction, or even memoirs and pick up a dish mentioned or described in that book and then recreate it in a recipe. Please say a few lines about your chosen book, and maybe even do a quote from the book.

If you decide to take part, please add the badge to your post and link up back to me, and either use a link-up tool or add the url of your post as a comment. Alternatively, email me with the link to your post (my email is sasha1703 at yahoo dot com).

I promise to Pin all blogs posts taking part in this challenge, as well as RT and Google+

Baked camembert

With just days left till Valentine's Day, some of you have already sorted the menu if you're the organised type, or are still unsure what you might be cooking if you're more spontaneous.
As my husband is going abroad on Sunday, we'll have our "Valentine's" dinner on Saturday. We don't do big gestures, no surprise meals out or weekends in Paris. What, with two kids, and one being special needs, anything extra has to be organised and planned in advance. We have agreed long time ago not to buy any themed gifts, as neither of us is particularly excited about the heart-shaped merchandise.
But to mark the occasion, I will cook a meal for my husband. I also got him a gift, won't say what it is, just in case he might read my blog. On a different topic, yesterday Eddie and I were browsing a party costumes' online shop and came across the so called bum shorts (literally shorts with a see-through plastic bum on them). Eddie thought they were hilarious and insisted that I should buy them for Papa. Needless to say, this is not my idea of a Valentine's gift (but I did have a chuckle, more at Eddie's uproarious laughter).

Years ago, when we lived in the States, I discovered a recipe for a camembert baked in pastry. If I'm not mistaken it was printed on a croissant pastry tube. I have tried baking cheese in a variety of pastries - short crust, puff and croissant, and they all work.
The recipe, or recipe suggestion, couldn't be simpler.

Get a round camembert, a good apricot jam, a handful of flaked apricots and ready-made pastry, like JusRol. Unroll the pastry, place the cheese on top and cut out a bigger circle.
Top up the cheese with 2tbsp of apricot jam and sprinkle the almonds. I have also added a bit of Parisian spice, but this is optional. Spice Parisienne from Seasoned Pioneers is also known as Epices-Fines - a mix of peppercorns, nutmeg, paprika, cloves, thyme, cinnamon, basil, savoury and bay leaves.

Cut out a smaller circle from the pastry and place over the cheese. Wrap it round the cheese, smooth the edges and smear a bit of butter over the pastry or brush with a beaten egg yolk, or even milk.
Place the wrapped cheese in a tray and then in an oven preheated to 180C.
Bake for about 20 minutes, until the pastry is golden.
Once cooked, don't cut it immediately, or the melted cheese will flow out, leaving the pastry shell (been there, done that). Let it sit under a clean towel for about 10 minutes before cutting and serving.
It will make a lovely starter for 4 people, or eat it as a main for 2, served with a salad.

In this recipe I used an apricot jam from Duerr's. It is a lush amber-coloured jam, sweet and aromatic. Made with ripe apricots, it is like an essence of summer. I do love a good apricot jam. It always reminds me of my aunt's orchard, and her pantry laden with jars upon jars of jam. She made a wonderful apricot jam.

So, if you're still looking for ideas of what to cook for Valentine's day, this recipe might just fit the bill.
Every time I serve it when we have guests, everybody loves it. And as I said, it couldn't be easier to make it.

Haggis sausage rolls

Monday the 25th saw a lot of bloggers celebrating the Burns Night with a traditional meal of haggis with tatties and neeps. Robert Burns is much loved in Russia, and I still can recite by heart Oh my luve's like a red, red rose (in Russian) and My heart's in the Highlands which I learnt at school for my English class. The Robert Burns reading societies through Russia celebrated his anniversary on Monday with feasts and lots of drinks too. Yet haggis as such is not a dish that you can easily buy in Russia.
And despite the fact that I've lived in England for over 20 years, it is only about two years ago that I tried haggis for the very first time ( see my post Burns Night Dinner Minus the Pipers).
Last year I cooked haggis sausage rolls with the added sausagemeat and cranberries, and they were delicious. This year I fancied changing the recipe a bit and adding some mashed potatoes instead of the sausage meat.
I bought a traditional haggis from Macsween which is well known for its quality and authenticity.

Haggis sausage rolls (makes 16)
Ingredients:
250g haggis ( I used Macsween haggis)
140g potato, cooked and mashed
1/2 red onion, thinly sliced
1tbsp olive oil
1tbsp fresh thyme, chopped
1 packet of Jus-Rol puff pastry, ready to roll, 320g
1 egg yolk
sesame seeds

First peel and quarter a medium sized potato and cook in boiling salted water for about 10 minutes. Drain the water and mash the potato. Let it cool before adding to a mixing bowl with crumbled haggis. Mix well.
Finely chop half of the onion and fry for about 5 minutes with the olive oil. Add to the haggis mix with the fresh thyme.
Roll out the puff pastry. Slice lengthways in half. Divide the haggis & mash mix into two and shape into long sausages which you place in the middle of the pastry. Beat the egg yolk and brush the edges of the pastry. Overlap the edges so that you have two big sausage rolls, which you then slice into smaller pieces.
Dip each sausage roll into the egg yolk and then into a dish with sesame seeds.
Put the mini rolls on the oiled foil placed on the baking tray. Put the tray in the oven preheated to 180C. Bake for 15-20 minutes until the pastry is puffed, flaky and golden.
Eat hot. They are not bad cold the next day either. These sausage rolls were delicious, and adding a bit of mash makes the filling less solid.

What did you cook for Burns Night?

Haggis sausage rolls with cranberries and sesame seeds

I have ordered my haggis from Abel and Cole for Burns Night in advance. Last year we had a traditional Macsween haggis, which I cooked following the instructions on the packet (see my post Burns Night dinner, minus the pipers). I remember we had quite a bit left over, and I used it as a stuffing for sweet peppers. This year I fancied something different. This year's haggis came from Peelham Farm.
I loved the recipe for Haggis sausage rolls in Delicious magazine online, and have adapted it, with a few changes in ingredients. And it suggested using a ready-made puff pastry. I'm the Queen of Jus-Rol, and don't bother with making my own pastry, it won't be as good anyway.

Haggis sausage rolls with cranberries and sesame seeds
Ingredients:

250g haggis, skinned and crumbled
150g pork sausagemeat (I used 3 pork and caramelised onion sausages)
a handful of freshly chopped thyme and sage
a handful of dried cranberries (I used Ocean Spray Craisins, as they're juicy and sweet)
1 pack of Jus-Rol puff pastry, 320g
1 medium egg, beaten with a dash of milk
sesame seeds

In a deep mixing bowl crumble the skinned haggis. If using sausages, remove the skins and discard them, add the sausagemeat to the haggis. Add the herbs and cranberries, and mix well. You don't have to add any salt, as there is enough salt in haggis and sausages.
Open the pastry, cut in half. Lay the filling in the middle of each half, like a long thin sausage.
Brush one side of the pastry with the egg mix, close the other side over and brush with more egg over. Slice each sausage roll into small 4cm pieces.
Put a generous helping of sesame seeds in a small bowl. Dip each mini-roll in the egg, then in the sesame seeds.
Place all the mini-rolls on the foil inside a tray (I had one full tray and a half), greased with a bit of oil. bake at 180c for 15+ minutes.
Serve hot with the soured cream or mustard.

I love sausage rolls, and let me tell you, these ones totally rock. Some of the best sausage rolls I ever had. Totally scrummy.

Adding my post to Cooking with herbs linky at Lavender and Lovage. This month's theme is Store-cupboard basics, essentials and herbs. Dried cranberries and sesame seeds are my cupboard basics and essentials.

Fig and almond crostata

Our weekly fruit and vegetable market is just on my way to school, and if you visit it later in the day, almost at closing time, you can get really good bargains. As I was passing through the market last Thursday, I could hear the fruit vendor shouting at the top of his voice "10 figs for £3!" and couldn't resist such a nice offer. I got my fresh figs, picked up my younger son from school, and we rushed home to wait for the school bus, bringing my older son home. My initial plan was to make some fig chutney, but then I happened to discover a recipe for fig and almond confiture with Vin Santo on Simona's Kitchen blog. It looked delightfully sophisticated and I just had to try it. After I made a big jar, I used the confiture as a filling for a crostata for yesterday's lunch.

Do read Simona's recipe, I followed her advice closely enough, though I had to adapt it to suit the amount of figs, and change some ingredients slightly.

I used a dark variety of figs. When I weighed them, the total weight was 750g. The original recipe suggested that sugar should be roughly half the weight if figs. I didn't have enough of Vin Santo, only leftovers in the bottle, so I mixed it with Muscat wine.
Please read Simona's recipe for the precise list of ingredients.
I soaked the quartered figs in sugar and sweet wine overnight, then cooked for half an hour with the almonds and 4 Rose Extract Spice Drops (added by the end of cooking).

Rose Extract Spice Drops from Holy Lama are a concentrated essence of rose. You literally need just a few drops to add a beautiful aroma and enhance the taste. Rose is a trendy ingredient nowadays, though I have been using it quite a while. I always dry the rose petals from my garden to add to my cooking. Rose Spice Drops have an exquisite smell, I can probably wear it as a perfume.
Going back to my confiture, it was simply luscious, sweet, elegant and very tasty.

As for the crostata, I used a ready-made Jus-Rol shortcrust pastry. I might not get any points from the virtuous cooks and judges at GBBO for using a ready-made pastry (Quelle Horreur! Sacrilege!), but my family loved my dessert. My in-laws are visiting us this week, and they enjoyed my baking very much. I served it with cream, and once I finished my slice and took an empty plate back to the kitchen, I couldn't resist licking my plate. Yes, it was that good.

If you don't have fresh figs, there is a similar recipe for a crostata made with dried figs soaked in marsala, and very tasty it is as well.

Pirozhki with rice, eggs and spring onions

Russian pirozhki encompass a whole range of pies, from baked to fried, from meat-stuffed to vegetarian, from a bite-sized pie to a pie as big as your hand. They are made from different kinds of dough and pastry as well. I prefer to bake them, as this is a healthier option.
They are very handy to carry to picnics, convenient to eat and pass around. Last year I have posted a recipe for pirozhki with potatoes and wild mushrooms. Today I am sharing another Russian recipe for pirozhki with rice, eggs and spring onions.

You might remember me mentioning earlier this year that I have been selected as one of Shortcut Eggsperts programme with BritMums and British Lion eggs. This month's challenge is to create an eggs-based recipe for a summer outdoor dining. The task was to move away from the traditional Quiche Lorraine and egg-mayo sandwiches. So, today I am cheering the Russian team at World Cup with the Russian pirozhki.

Pirozhki with rice, eggs and spring onions (makes 25+)
Ingredients;
Jus-Rol shortcrust pastry (rolled)
100g cooked rice
2 hard-boiled eggs, finely chopped
2 spring onions, chopped
a handful of fresh parsley
1tbsp olive oil
thick Greek style yogurt, to serve with

You can make your own shortcrust pastry, of course, but I prefer to use the Jus-Rol, it is certainly better than my own handmade version (mine is too short to stretch well, and not as elastic)

In a mixing bowl mix the cooked rice with the chopped hard-boiled eggs, finely chopped parsley and spring onions. Unroll the shortcrust pastry and using a cookie cutter, cut out the circles. Slightly stretch each one before putting a teaspoon of stuffing in it. Fold in two, pinch in the middle and then keep going round the edges, pinching as you go, to seal it as a mini-envelope.
Place the pirozhki on two trays covered with the oiled foil, and cook in the oven at 180C for about 15-20 minutes, until the pastry is golden.
Serve with the soured cream or thick Greek style yogurt.
They are lovely hot, but are also nice cold with a flask of hot tea.

For more egg facts and information, visit Egginfo.

Chris from Cooking Around the World has challenged the foodies to take part in a culinary-football-themed game this month. Read all about the rules of the game in his linky Bloggers Around the World.

Cooks Joy hosts a lovely vegetarian recipe linky Bake Fest, and I'm adding my recipe to it this month.

Disclosure: I received vouchers to spend on food for the purposes of developing a recipe for Summer Challenge with #ShortcutEggsperts