Derwent Valley Free Range Eggs FREE
AVAILABLE IN STORE AND ONLINE FROM
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FREE RECIPE IDEAS TO SEE YOU THROUGH THE WINTER MONTHS
Our Derwent Valley Free Range Eggs are available to order online and in store at Tesco.com Our family has been producing eggs in the North East for four generations and have lived at Lintz Hall Farm for over fifty years. Set in the heart of Derwent Valley, Lintz Hall is a mixed farm where free range hens share their fields with sheep, cattle and horses. All our Free Range Hens roam freely and are monitored by the RSPCA. Their eggs are produced to the exacting standards of the British Lion Code. We take great pride in our farm and the products we supply, which is why we do the whole job from start to finish. We even rear our own chicks! Within hours of being laid, our eggs are graded and packed in our on site packing centre and delivered direct from the farm. When you buy Derwent Valley Free Range Eggs you know you are buying only the highest quality, freshest, locally produced eggs from happy, healthy hens!
We hope all our tesco customers enjoy the recipes using Derwent valley Free Range Eggs.
The Tulip Family Lintz Hall Farm Lintz Lane, Burnopfield, Newcastle Upon Tyne, NE16 6AS Tel: 01207 270233 Email: info@lintzhallfarm.com Web: www.lintzhallfarm.com
Locally Produced in the North East Photography by Eric Murphy www.ericmurphyphotographer.com Design by Boho Design 0191 230 1998
Serves 4 Prep Time 5 mins Cooking Time 10 mins
A delicious dessert that all the family will enjoy. • Oil for frying • 4 Derwent Valley Free Range Eggs • 6 slices Raisin and Cinnamon loaf • Blueberries and Raspberries and Crème Fraiche to serve 1. Heat a little oil in a non-stick frying pan. Beat the eggs in a shallow dish. Dip the slices of raisin bread in the egg, turning until coated, then add to the hot pan. 2. Cook 2-3 slices at a time, for 4-5mins, turning over once until they are golden on both sides. Transfer to a plate and keep warm. Repeat with the remaining egg and bread. 3. To serve, cut the eggy bread slices in half and arrange three pieces per person. Scatter over a few raspberries and blueberries and serve with crème fraiche.
Seasonal favourites
• 12 Derwent Valley Free Range Egg yolks • 5 cloves, whole • 4 cups milk • 4 cups cream • 3 cups light rumgar • 2½ teaspoons vanilla essence • 1 teaspoon cinnamon ground • ¾ teaspoon ground nutmeg
• 1 Derwent Valley Free Range Egg • 3/4 cup Milk • 1/2 cup Water • 3 tbs Unsweetned cocoa powder • 1/2 tsp Ground nutmeg
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling point. In a bowl, mix together the sugar with the egg yolks. Make sure you whisk them well so that they’re light and fluffy. Gently and a little at a time, pour in the milk mixture while continuing to whisk. Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your egg nog mixture starts to resemble custard. Never let the mixture reach boiling point!! Pour and strain the mixture into a jug, making sure to remove the cloves. Allow to cool then stand jug in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg. Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon and cocoa sprinkled lightly on top.
Combine all ingredients in blender Blend until smooth and well-mixed Transfer mixture to double boiler Without boiling, heat until steaming hot, stirring constantly
Why not top your Chocolate eggnog with fresh whipped Cream and lashings of Chocolate shavings.
Meals in minutes
Serves 4 Prep Time 5 mins Cooking Time 5 mins
A nice scrambled eggs recipe to try ! • 4 Derwent Valley Free Range Eggs • 1/3 pint of Milk • 3 oz. Cream cheese • Dash salt • Dash pepper • 1 tbsp. butter • 1/2-1 tsp. Curry powder • Hot toast • Parsley for garnish 1. In a bowl beat together the Derwent Valley Free Range Eggs, Milk and Cream. 2. Crumble the cream cheese. Add to egg mixture. Season with salt and pepper. 3. Melt the butter in a frying pan. Add curry powder and make sure it blends well with the butter. 4. Pour egg-cream cheese mixture into hot frying pan. 5. Reduce heat. Cook slowly, gently stirring and lifting the mixture from sides and bottom of the frying pan. Cook until set but still moist and creamy. 6. Immediately spoon scrambled eggs onto hot toast. Garnish with parsley and the scrambled eggs recipe is ready to serve.
You can vary the seasoning according to your own personal preferences. Paprika, lemon pepper, garlic or dried herbs are fine substitutes.
For 2 servings, half of the Ingredients. For 8 servings, double the ingredients.
Serves 4 Prep Time 15 mins Cooking Time 25 mins • 1/4 cup distilled white Vinegar • 2 teaspoons extra-virgin olive oil • 1 Shallot, minced • 1 Clove garlic, minced • 1 pound Zucchini (or courgette) diced • 12 ounces plum tomatoes, (3-4) diced • 3 tablespoons thinly sliced fresh Basil • 1 tablespoon Balsamic
Vinegar • 1/2 Teaspoon Salt • Freshly ground pepper, • 8 large Derwent Valley Free Range Eggs • 4 whole-wheat English muffins, split and toasted • 2 tablespoons freshly grated Parmesan Cheese 1. Fill a large, straight-sided frying pan or Dutch oven with 2 inches of water; bring to a boil. Add white vinegar. 2. Meanwhile, heat oil in a large nonstick frying pan over mediumhigh heat. Add shallot and garlic and cook, stirring, until fragrant, about 1 minute. Add Zucchini (or courgette) and tomatoes and cook, stirring
occasionally, until the zucchini is tender, about 10 minutes. Remove from the heat; stir in 1 tablespoon basil, balsamic vinegar, salt and pepper. 3. Meanwhile, reduce the boiling water to a gentle simmer; the water should be steaming and small bubbles should come up from the bottom of the pan. Crack each egg into a small bowl and slip them one at a time into the simmering water, taking care not to break the yolks. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean kitchen towel to drain. 4. To serve, top each muffin half with 1 Derwent Valley Free Range Egg, a sprinkling of cheese and the remaining basil.
Derwent Valley
Free Range Eggs
Available online and instore from