Category: Eggs

Rumanian Herb Omelette

Oops…I P’ed too early last week.  Which, although unfortunate is a lot better than peeing too early!  So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking.  The chapter I skipped is called “On Your Own” and is, of course, meals for one.  I eat a lot of meals on  my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.

Rumanian Herb OmeletteIt may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement!  Non-existent except for a herb omelette would be another.  But how authentic is the herb omelette?  I turned to the keeper of all knowledge aka Google.

This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!

No omelette on the Wiki either.

This wiki does.  But there doesn’t seem to be anything specifically Romanian about it.  In fact, it seems like a fairly bog standard omelette recipe. 

So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.

Rumanian Herb Omelette Recipe2


The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs.  The flour?  Hmm…I’m not entirely sure about it.  The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary.  Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!

Rumanian Herb Omelette2Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad.  Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar. 

I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden.  You can pretty much use what you have or what you like but this was a deee-licious mix!

Okay, back on track now and next time we’re looking at Q.  Will it be 100 things to do with a quince?  Quirky food?  Quiet food?  Find out next time!

Have a great week!

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Rothko Rarebit

This is a Rothko:

Yellow-and-Gold-Mark-Rothko-1956-e1404491464866And this is the Rothko Rarebit:

Rothko RarebitLooking for something quick and delish for breakfast, a lunch or a light supper or any of those meals in between? (I’m eyeballing you brinner.)

Have only one piece of bread in the house and can’t decide if you want egg on toast or grilled cheese?

Have only ten minutes to make it?

Well, with the Rothko Rarebit you can it all!  And with  – crispy toast, melty cheese, runny yolk….you might not be able to hang it on your wall but it is a work of culinary art!

And it comes with it’s very own round of toast for dunking!

Rothko Rarebit2I found the  recipe for Rothko Rarebit in Posh Eggs by Louise Hagger and it is has quickly become one of my go to meals for…well just about any time of day really!

Posh Eggs

The  hardest thing about cooking the Rothko Rarebit is getting the timing right.  Too long and your yolk is solid – not a bad thing in itself but that oozy egg yolk is A-MAZING!  Too short and your white is uncooked which, in my opinion is gross!  I had a play around with the timings to suit my oven and grill but start with what is given below and see how you go!

Also, if you can’t be bothered making the rarebit, potted cheese is a lovely substitute.  There is some beer in the original recipe – it’s only a tiny bit so should not cause any ill effects if you are having this for breakfast.  However, if you are at all worried by this, sub in some cream. 

Rothko Rarebit
A quick and delicious combination of grilled cheese and egg on toast which is a work of art on a plate.
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For The Garlic Toast
  1. 2 thick slices of bread
  2. 1 clove of garlic, crushed
  3. 10g butter, softened plus an additional 5 grams
For The Rarebit
  1. 1 egg yolk
  2. 1 tsp Hot English Mustard
  3. 70g finely grated mature Cheddar
  4. 1 tbsp beer
  5. 1 tsp Worcestershire sauce
  6. dash of Tabasco
For The Rarebit
  1. Mix the egg yolk, mustard, cheese, beer, Worcestershire sauce and Tabasco sauce together in a bowl. Set aside.
For The Toast
  1. Preheat your grill to high.
  2. Mix the crushed garlic with 10g of butter
  3. Butter both sides of the bread with the garlic butter mixture.
  4. Heat a non-stick frying pan over medium high heat, place the bread in the pan and cook for a minute until the butter down side is golden-brown.
  5. Flip the bread over and toast the other side.
  6. Remove the bread slices from the pan and, using a 5cm round cookie cutter, cut a hole in the centre of each piece of bread.
  7. Set aside the toast holes
  8. Place the bread slices back into the frying pan and place a dab of butter into the centre of each hole.
  9. Allow the butter to melt then crack an egg into each hole.
  10. Leave for 1-2 minutes or until the whites look as if they are halfway set.
  11. Using a fish slice, carefully flip the slices over.
  12. Cook for another 1-2 minutes until the white has set.
  13. Transfer to a baking sheet.
  14. Spread the rarebit mixture onto each of the toasts and place under the grill.
  15. Check every 30 seconds.
  16. After the first 30 seconds, add the toast rounds.
  17. After the second 30 seconds flip the toast rounds over if necessary.
  18. Keep checking every 30 seconds until the rarebit is golden, melted and bubbly.
  19. Serve immediately.
Adapted from Posh Eggs by Louise Hagger
Adapted from Posh Eggs by Louise Hagger
Retro Food For Modern Times
 Eeeek.. This time next week I will be in Bali!  I just had a quick sneaky peek at the weather and it’s 29°C there at the moment.  In comparison here, it’s 8°C. I cannot wait to feel the sun on my skin. 

But so  much to do before I go!  I’ve got at least two posts that are screaming to be posted before I leave. I also have a HUGE personal decision to make between now and then, which is kind of taking over all my waking…and sleeping…thoughts. I always feel when bloggers say this, it either means a baby or a book.  Well, it’s neither, just some work decisions.

But this is the level of my distraction.  Last night I made the most delicious meal which was bound for these pages, took all my photos, ate every last crumb and nearly licked the plate it was so good.  A couple of hours later, I went to the pantry for a snack and realised I had left THE most important ingredient totally out of the dish!

Doh!!!!  Facepalm!!!!

Good thing it was delicious, now I have really good reason to make it again!

Rothko Rarebit4Hope your week isn’t too distracting.  Have a good one.  I’ll be back in a couple of days with the next instalment from The A-Z of Cooking!

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Fryer Beets The Deviled Egg

Ok…call me Captain Obvious but subtlety has never been a strong suit of mine or this blog.  There was one and only ever one choice for the appetizer for my Devil party.  And here they are in all their bright pink glory – beet dyed deviled eggs!

Beet Devilled EggsI have wanted to make these for ages but in a weird twist of fate, I am not a huge fan of the beetroot whilst the fussiest eater in the world is quite fond of it.  We’ve had a few months of

“Can you please save me your beetroot juice*”

“What do you want beetroot juice for?”

“Blog stuff”


Followed by:

“Where’s the beetroot juice?”

“Oh.  I forgot”

(*We know it is not actually juice)

Finally all our stars aligned.  Just in time for the blogiversary I had beetroot juice! And I was not afraid to use it!

Beet Devilled Eggs2I cannot tell you how much I love a deviled egg!!!  In fact I am going to make a deviled egg part of the annual alphabetical blogiversary party.  That way I can make them at least once a year! 

Given the brightness of the eggs, the filling here is very simple – just Dijon Mustard and mayo. The topping is a slice of pickled chilli, a slice of green olive and a knotted chive, straight from the garden!

Beet Devilled Eggs3These were so much fun to make. The “white” eggs you can see in these photos are actually also very slightly pink.  I had them in the beetroot mixture for only about 5 minutes.  Quite clearly not enough.  The dark pink eggs were in for about an hour. 

And for anyone who shares my dislike of beetroot, these do not taste at all like beetroot or vinegary from the pickling liquid. 

Oh and in blog news, I think the incredibly smart and handsome team at WordPress have fixed the issue with my comments so, if you are of a mind, please feel free to test this out and drop me a line!

Beet Devilled Eggs

Some Devilish Recommendations

I can’t recall if I have spoken about my love for The Black Tapes and Tanis Podcasts, both from Pacific North West Stories previously but they are pretty much my favourite things to listen to at the moment.

And The Black Tapes in particular… one of the scariest things I have ever listened to.  I am a bit lot of a coward but I can only listen to this during the day on days when the fussiest eater in the world is home because if I listened to it on the nights when I am alone in the house I might never sleep again!   If you’re missing the X Files, this might be the remedy!


Beet Deviled Eggs
What's better than a deviled egg? A pink deviled egg!
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  1. 3 eggs, boiled
  2. liquid from a can of beetroot
  3. 2 tbsp mayonnaise
  4. 2 tsp Dijon mustard
  5. salt and pepper
  6. 6 slices of green olive
  7. 6 slices red pickled chilli
  8. 6 chives
  1. Peel the eggs and place back in the pan.
  2. Cover with the liquid from the can of beetroot.
  3. Leave to soak from 15 minutes to overnight, depending on how deep you want the pink to be.
  4. Once you are happy with the colour, remove from the pan, wipe dry and cut each egg in half.
  5. Scoop out the yolks and mash with the mustard and mayo.
  6. Season with salt and pepper.
  7. Pile (or pipe) back into the whites.
  8. Garnish with the chives, chilli and olives.
Retro Food For Modern Times
Have a wonderful week.  And don’t forget to misbehave!

The Devil Cocktail

Signature 2PS – In a piece of shameless appropriation, the title of this post is based on the Glenn David Gold book, Carter Beats The Devil

Spaghetti Eggcetera – 1977 vs 2016

Imagine a room lit only by an overhead light.  Facing each other off across a dining table are 1977’s The A-Z of Cooking and me.  With a flourish worthy of a hot stepping disco move straight out of Saturday Night Fever, the A-Z of Cooking, looking like a young and studly John Travolta  places a dish of pasta onto the table, right into the beam of light. 

“I’m calling it Spaghetti Etcetera” It says, with a sneer worthy of a Sex Pistol flipping the bird to the Queen.

Spaghetti Etcetera

I stare at the pasta.  “Looks good”

“Good it tastes too” says the A-Z of Cooking which has now transformed into Yoda.

“But I will take your Spaghetti Etcetera and top it with an egg.  And I will call it Spaghetti Eggcetera”.

Spaghetti Eggcetera“I’m not  finished with you” says The A_Z of Cooking and slinks away with all the dignity of the King of Rock and Roll, Mr Elvis Presley dying on a toilet.

And that my friends, is how I defeated 1977 in the battle of “Let’s Give a Plate of Pasta The Most Stupid Name Ever”.

Spaghetti Etcetera2

Spaghetti Etcetera is from the Informal Suppers Chapter of The A-Z.  Which is maybe why they chose such a lackadaisical name.  Then again, the other recipes in the chapter aren’t called Pizza with Stuff on it, Pork Whatever or Who Gives A Toss Potato Salad so who knows what the thought behind this name was. 

Regardless of the silly name it is delicious.!

The Etcetera is bacon, black olives, mushrooms, anchovies, onions,garlic and parsley.  Otherwise known as the Magnificent Seven of good things to have with pasta.   This was a really quick and easy weeknight supper- you can make the topping whilst the pasta cooks so you can go from fridge to table in around 20 minutes!   Top with a mix of Parmesan cheese, fresh parsley and some chilli flakes, you have a delicious  dish! 

It’s so good –  salty crispy bacon, salty and briny olives, earthy, silky mushrooms, sweet caramelised onions and garlic, fresh and bright parsley with  some umami depth from the anchovies.  Add some bite from the chilli, some more umami and a touch of creaminess from the  Parmesan and you have a dish jam packed full of flavour!

Spaghetti Etcetera3But if you want to take to an entirely new level, why not add an egg and turn it into a Spaghetti Eggcetera?

I used a fried egg but a poached egg would work just as well.  I am also about to experiment with steaming eggs which I think would work really well here too.  Alternatively, if you are runny yolk phobic, you could crack the entire egg into the hot, drained spaghetti, a la Carbonara, so the heat from the spaghetti cooks the egg. It will taste delicious, but will not look as pretty.  Also don’t read the next sentence.  Come back after the photo for the recipe.

Okay,  now those weirdo’s scared of runny eggs are gone,  can I tell the rest of you that breaking into that yolk and then mixing it through the cheese and bacon and mushrooms is a thing of beauty and has an almost addictive joy to it. 

Spaghetti Eggcetera2


Spaghetti Eggcetera
Serves 4
A super tasty, super speedy pasta dish, perfect for a weeknight supper.
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  1. 200g spaghetti
  2. 200g mushrooms, sliced
  3. 2 onions, thinly sliced
  4. 2 garlic cloves, crushed
  5. 8 anchovy fillets, chopped
  6. 6 bacon rashers, chopped
  7. 16 black olives, stoned
  8. 4 tbsp parsley, chopped plus more for garnish
  9. 4 eggs
  10. 3 tbsp olive oil,
  11. Parmesan cheese to garnish
  12. Chilli flakes to garnish
  1. Cook the spaghetti in boiling salted water until al dente.
  2. Meanwhile, cook the bacon, anchovy fillets and onions in the oil until caramelised around ten minutes.
  3. Add the garlic, mushrooms and parsley, cover and cook for another five minutes until the mushrooms are cooked through.
  4. Whilst the mushrooms are cooking poach or fry your eggs, leaving the egg yolk runny.
  5. When the spaghetti is cooked, drain it well, return to the pan and stir through the bacon and mushroom.
  6. Serve onto four plates, top with the egg
  7. Garnish with Parmesan cheese, chilli flakes and fresh parsley.
  8. Enjoy.
  1. Don't worry if you do not like anchovies, they break down leaving absolutely no fishy taste at all.
  2. Runny egg phobics - break your eggs into the drained spaghetti at step 5, just before adding the bacon and mushrooms. The heat from the spaghetti will cook the eggs as you stir the ingredients through.
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times
I’m skipping the next chapter because it’s Jam and I am not much of a jam eater let alone maker.  Never fear though, I’m not completely ignoring the letter J.  Because coming up sometime in the not too distant future will be a meal – Just For Two.  The selections here are all pretty good – there’s a pepper steak, hamburgers, tuna provencal, sesame chicken and gammon with pineapple and corn sauce.  Who knows where we will land on that.  Stay tuned and have a lovely weekend!

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Speedy Soufflé for Valentines Day

I made my very first soufflé.  For you, for Valentine’s Day.  

And it’s filled with passion – fruit.

Passionfruit Souffle 3Passionfruit Souffle 9

I’m not sure why it has taken me so long to make a soufflé.  I have some vague childhood memories of eating cheese soufflés and them not being very nice.  Then again, I ate nothing for two years except vegemite sandwiches so my judgement was possibly awry.  But those memories and the soufflé’s reputation for being notoriously temperamental might be the reasons I have stayed away.  After all, the soufflé come with more rules and regulations than the driving handbook:

  • Don’t beat the eggs too little
  • Don’t beat the eggs too much
  • Don’t fold the egg whites too roughly
  • Don’t open the door of the oven
  • Don’t make loud noises or sudden movements
  • Don’t look it directly in the eyes

Etc, etc.

What they don’t tell you is this.  You can have a decent souffle cooked from scratch and on the table in less than 20 minutes. So let’s get started. 

Butter and sugar coat your soufflé dish.  When you butter your dish, brush the butter from the middle of the dish to the rim and then up the sides of the dish.  This creates tiny channels that helps the soufflé to rise.   Seriously this works.

Passionfruit Souffle

When you are ready to start mix your egg yolk, half the sugar and the passionfruit juice in a bowl until light and creamy. 

Then mix your egg white and sugar to soft peaks.

Passionfruit Souffle 5Then fold the yolk into the white.  Gently does it here.  A little streaky is fine.  Then pour into your prepared soufflé dish.

Passionfruit Souffle 6

Now, into a preheated oven for 12 minutes.  So we’re not tempted to open that door and ruin our “ahem” hard work, let’s talk about romance.  After all it is Valentine’s Day.

The last few Valentine’s Days I have given you some horror stories.  Not so this year.  This year we are talking about two very special romantic moments in my life. 

Let’s start with my first ever boyfriend.  We started going out when I was 15 and he was 16.  There was a local park we used to frequent to get away from prying parental eyes and ears.  So, one Sunday afternoon we rode our bikes down to said park and headed towards our favourite bench to have a kiss and a cuddle.  We had not been there long when, from down the hill we heard some children screaming “Help, help, Angus has fallen in the lake”. 

Passionfruit Souffle 7Well, he took off down that hill, and jumped in, fully clothed  to save what we assumed was a drowning child.  Turned out Angus was a labrador puppy who had been quite happy paddling around in the shallows and had not even noticed the distress of his young owners. Semi disaster averted and there was a little swoony dripping wet with tight tshirt moment.  Made only more adorable by the squirming puppy in his arms!

Young love.  My hero.  And a puppy.  Life did not get much better!

Passionfruit Souffle 8So move forward…..a few decades years to the fussiest eater in the world.  A few weeks ago we were walking the dogs by the lake and noticed that one of the ducks had become entangled in some fishing wire and was only able to move in a tiny circle.  And cue the second Mr Darcy moment of my life. 

Passionfruit Souffle 11

Not only did he jump into the lake (it was only calf deep so no wet shirt here) but he unwound the fishing line from the duck’s leg then we noticed there was also some line knotted around it’s beak and neck. It was really knotted and tight he ended up having to bite through it!  It was both amazing and kind of gross.  That lake water is pretty dirty and I was expecting him to get sick from swallowing even a little bit of it. (He didn’t). 

These moments may not have involved hearts and roses but for me were two of the most generous spirited and selfless acts I have seen.  And that is true romance!

Passionfruit Souffle 10

OK, our 12 minutes is up and the soufflé is out of the oven.  Quickly dust with icing sugar, add a  dollop of passionfruit pulp over the top and serve immediately.  Your souffé will start to deflate from the time it comes out of the oven so speed is of the essence here.

Passionfruit Souffle 9

Have a wonderful Valentine’s day!  And don’t forget to spare a moment to moment to say thank you to the everyday heroes in your life, the people saving dogs and ducks and generally making the world a better place.  If you have a spare 15 minutes  why not make them a soufflé?

And then tell me when the love heart lollies of our childhood took a step into the digital age?  Not only are they now using Twitter….

Passionfruit Souffle 12

But also Tinder!

Passionfruit Souffle 13

Swipe left on that!

Passionfruit Souffle
Serves 2
A delicious passionfruit souffle that can be on the table in about 15 minutes!
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Prep Time
4 min
Cook Time
12 min
Prep Time
4 min
Cook Time
12 min
  1. 1 egg, separated
  2. 21/2 tbsp caster sugar
  3. 1 can passionfruit in syrup, you will need 1 tbsp of syrup
  4. icing sugar to dust
  5. melted butter to grease the souffle dish
  6. 1 8cm souffle dish
  1. Preheat your oven to 180C.
  2. Butter the souffle dish, spreading the butter from the middle of the dish up the sides. Scatter a tablespoon of sugar into the dish tipping it all around the insides until it is entirely covered.
  3. Strain the passionfruit syrup into a dish, you will need a tablesppon of liquid. Reserve the seeds for later.
  4. Place the syrup with the egg yolk and half a tablespoon of sugar into a bowl and beat with an electric beater until light and creamy.
  5. In a separate bowl beat the egg white to soft peaks, then add the remaining sugar, a little at a time until the mixture is glossy and holding it's shape.
  6. Using a metal spoon, fold the whites into the yolks. A light touch is needed here, you want to keep as much air in the mixture as possible. It is better to have the mixture a bit streaky than to have it over mixed!
  7. Spoon the mixture into the prepared dish to just below the rim then run your thumb around the rim to totally clear it of any sugar, souffle mix etc that will prevent rising.
  8. Pop the dish onto a baking tray and bake for 12 minutes.
  9. Do not open the oven during this time.
  10. Remove from oven. They are done when a finger touched lightly on the top comes away clean but there is still a slight wobble in the middle.
  11. Quickly dust with icing sugar and add a dollop of the reserved passionfruit seeds and some additional syrup.
  12. Serve immediately.
Adapted from
Adapted from
Retro Food For Modern Times

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