Category: General Stuff

this week we did things with eggs, now this stuff I can do in my sleep but it was still fun to do . Im officially so over eggs right now , it will be a few weeks I think before I can even think about eating eggs for breakfast, We roughly used about a dozen or so per day, doing this for 4 days , I tasted more eggs this week than I have done over a period of 5 or 6 months.

Eggs benedict . folded omelette, cigar omelette, spanish omelette, potato and spinach frittata, eggs en cocotte, french toast with orange/lemon syrup, and my personal favourite dessert omelette with a berry couli

Quiche Lorraine always a popular favourite

Let me tell you about a few of these, I have always been an eggs benedict fan when going out for a breakfast , still love them but wont be eating them for a while. Omelettes are great for a gentle dinner, Potato and spinach frittata , great for picnics, great hot , wonderful cold ,and frittatas can be flavoured in so many different ways. Eggs en cocotte seriously have to be the worst egg dish I have ever tasted . They have a base of spinach and onion cooked in cream and reduced down a little then an egg popped on top and cream floated around it and cooked in a ramekin for an individual serving.

Cooked in a water bath in the oven so that it is just poached.

the texture of the egg and the cream together just made me gag and I think its a good thing that this dish is no longer popular , people would probably die from a heart attack after eating it.

And the eternal favourite French toast , this was light and fluffy and had orange and lemon maple syrup over the top

mmm the breakfast of sweet champions :o)

These fabulous veges are a marriage made in heaven. They combine so well together and are such great tastes that they can stand alone in their flavours as independant veges. The people who live in the Mediterrainian , really can show us how good these veges are. This week we  made Ratatouille and Char Grilled Veges, mmmm got love those vege combos especially when combined with good olive oil and balsamic vinegar, a little fresh basil and garlic.

Ratatouille and Char Grilled Veges  served for your pleasure… happy eating

I made a decision this year to be even more adventurous than I have been in recent times and decided that I was going to try as many new flavours as I can and  to go back and try things that I hadn’t liked in the past. Its been working out well so far, I havn’t tried anything recently that was a new taste but I have revisited a few oldies.

A while back  at school I tried and enjoyed seafood chowder which is something I have never really been a fan of, and actually found that I enjoyed the recipe we made. (you can see the pictures over in the link called food from school)

At the food show that Bruce and I went to a while back  I tried an anchovy stuffed queen olive which I actually enjoyed and I also tried a whitebait fritter ( the little eyes always put me off in the past) I felt it was nice , it just needed a little more taste. Anchovies are something I have been able to cope with if it was in a sauce but always found a bit too salty for my tastes if I were actually to eat one

Today at school we were doing classic salads ,I will post pictures of those in the next day or so

one of the salads that we  did was Caesar Salad , which was just gorgous btw. Normally I would pick the anchovy fillet garnish off and leave that on the side but I made a conscious decision to actually eat the Anchovy.

It was just unfortunate that I happened to grab the Anchovy and a peice of crispy bacon in the same mouthful. I got this tasty mouthful that was just a little bit too salty together but absolutely delicious. And the texture of the Anchovy was a little surprise in that it was salty and soft and unctious on the tongue. For some reason I wasnt expecting that texture thing.

Beware little Anchovies Im coming back for more of your tasty little friends.