Category: Eggs

Nova Scotia Eggs, A Confession, Pompeii & Doctor Who

Breakfasts and Brunches start the “B” section of the A-Z of Cooking.  I chose a smoked salmon and egg combo called Nova Scotia Eggs which was, not surprisingly, delicious.  You’d have to go a long way to go wrong with those ingredients. 

Nova Scotia Eggs 1
Nova Scotia Eggs 1

Having said that, the recipe did it’s best to bamboozle me.  Coat the eggs in mayonnaise it says.  It actually had me questioning the word “coat”. Because to cover the eggs completely, which would be the normal translation, seems like a LOT of mayo. Then again it also calls for 8 tablespoon of mayonnaise to cover 4 eggs.  I’ll say it again.  That’s a shit ton of mayo. 

Nova Scotia Eggs - Recipe
Nova Scotia Eggs – Recipe

Who knows, maybe Canadians really, really  like mayo.  Although having said that, I have no idea if the Nova Scotia eggs have any actual connection to Canada. 

I also feel that unless I get something off my chest, I will probably never get to find out.  You see, I am carrying a deep dark secret in relation to Canada.  Well, in relation to two Canadians specifically but I get the feeling they are very community spirited.  Do ill by two of them and the whole country takes against you. Anyhow, I feel that until I publicly right this wrong, I may never be welcome in the land where pines and maples grow, great prairies spread and Lordly rivers flow!

It happened like this.

A few years ago we holidayed on the Amalfi Coast.  Whilst we were there we did a half day tour of Pompeii.  The problem was that we booked ourselves onto a triple language tour.  This meant that for each point of interest the tour guide stopped and spoke about it in Italian, English and Russian.  Then there was time for questions. Of which the Italians and Russians had plenty.  And she would duly translate the answers into the other two languages.  Kudos to the tour guide for being fluent in three languages when sometimes I feel like I struggle with just one, but it meant the  going was SLOW.  So slow that, had there been glaciers in the vicinity, we could have watched them moving and marvelled at their speed compared to our progess through Pompeii.

 Nova Scotia Eggs2

An hour in, and we weren’t even inside the walls.  He was starting to get antsy.  “Come on, this is crap, we’re never going to see anything at this rate.  And don’t you know about it?”  

 I may have slightly bigged up my knowledge of Pompeii.  I had studied it in art class in high school for what seemed like an eternity however, high school was OMG, 20 years ago. 

Excuse me while I have a minor major flip out about that.

OK. I’m back.  I’m centred and TWENTY YEARS?  

Holy Crap. 

Nova Scotia Eggs3
Nova Scotia Eggs3

 Back to Pompeii…anything to blank out the horror….During the next few Russian and Italian sessions we started a muttered debate.  He wanted to leave the group and strike out on our own, armed with our purchased tour book and my…ahem…vast knowledge.  I was equally adamant that we had paid for a guided tour and dammit, a guided tour we would have. 

“Are you guys thinking about ditching this ?” Our conversation was interrupted by a whisper coming from a guy standing beside us.  (We were all being very quiet so as not to disrupt the relentless Italian / Russian chatter).

“Yes” Him.

“No” Me.

“Cos we are too”.   They were a Canadian couple on honeymoon and after a few more murmered exchanges we decided to very quietly leave the group and explore on our own. 

“And we don’t need a guide.  Taryn knows all about it.”

Why is there never a bottomless volcanic crater around when you need to push someone into one?

Nova Scotia Eggs4
Nova Scotia Eggs4

 In retrospect, it was the best thing to do.  The four of us covered an amazing amount of ground and had a great time doing it.  They had a different book to us so we were all sharing what we had and we all got on really well.  Then we reached a point where apparently, back in the day, you could look across and see the cave of the oracle of Cumae.  And something in my brain clicked.

“You know that in the days before Vesuvius erupted the Oracle of Cumae told them to get out of Pompeii.  Twice. But the people were so hedonistic and so consumed by their material possessions that they refused to go”.  All of a sudden, I was Simon Schama.  I knew all about the Oracle and the prophecies and I was not afraid to tell the world.  The lovely Canadian couple were quite impressed.  They even took notes.  And He was impressed.  Dammit, I  was impressing myself.  Who knew I paid that much attention in art history classes?

Nova Scotia Eggs5
Nova Scotia Eggs5

 Much later in the day, when we were on the bus back to where we were staying in Positano, he asked if he could see the guidebooks.  I handed them over and he started pouring over them with an intensity I have rarely seen.

“Whatcha looking for?”

“All that stuff about the Oracle…did you read that in here?”

“I dunno.Maybe…or maybe in the book at the hotel.  Or maybe from memory.  Why are you so interested?”

“I want to see if they say if that’s where they got the idea for the episode of Doctor Who”

Oh. OH. 

 “The w…w…what?”

“You know, the episode of Doctor Who where they go to Pompeii.  And the oracle tells the people to leave.  Twice”.

“I have absolutely no idea what you’re talking about.”

Nova Scotia Eggs5
Nova Scotia Eggs5

Except I kinda, sorta, maybe did.  So, lovely Canadian honeymoon couple from Pompeii, whose names I have completely forgotten specifically and people of Canada in general.  I’m really sorry.  I have a very, very bad feeling that instead of telling you some amazing actual factual history, that I may have just given you the summary of the plot line of an episode of Doctor Who.

In terms of accuracy, it might have been better if I’d just sung that Bastille song to you.

Feel free to update the Canadian Wikipedia entry on Pompeii any day now folks.

And enjoy the Nova Scotia eggs, they are delicious.  I made them for you!

And please let me in if I ever come visit, I really want to try some poutine. 

 

 Have a great week!  Signature 1 Vintage Valentine Quick as Wink2  

 

 

  • It’s Breakfast Week at The Kitchn! – Breakfast Week 2015
  • Live Below The Line: Day 4 breakfast, 14p
  • Recipe: Smoked Salmon Egg Boats – Breakfast Recipes from The Kitchn

Rocking The Casbah

The selection for March and April over  at The Cookbook Guru was The Food Of Morocco by Paula Wolfert which really fits in with my explorations into Middle Eastern Food via Persiana and MENA.

First, the book is ENORMOUS!!!! If you dropped this on your foot, you would be in serious danger of breaking a toe.  Or two. It was really quite difficult to choose the recipes to try, there were so many and so many that sounded delicious.

Second, it is beautiful – not just the recipes, the photography, the writing, everything about it is lovely. I would love to have this in my own collection as it is so well curated and contains so much of interest but sadly, it is quite expensive so, at the moment is just on the wishlist!

I have been sick for nearly a week now so I have left my run here a little late.  Thankfully the anti-biotics have started to kick in and hopefully I can get this post out whilst it is still April somewhere in the world.

I have made four things from this book and whilst I would have loved to have a post for each, for the sake of brevity, I’m putting them all together so I can get something out before Christmas!!!  I have also not included any recipes as that would have taken even more time but, if you like the look of anything let me know and I can send ’em through!

THE FOOD OF MOROCCO // BRIK WITH TUNA, CAPERS AND EGGS

I was not familiar with the brik, (pronounced breek) which is a Moroccan snack consisting of a very thin pastry called warqa wrapped around various fillings, one of which is this delicious but to me, uncommon, combination of tuna and egg.

Not surprisingly there was no warqa pastry at the local supermarket and because I was running so late on this, I could not shop for it so I used the much more readily available filo pastry for my briks.  You can apparently also use spring roll wrappers, or if really brave, make your own warqa pastry.

So first up you saute up some onions, then add your tuna, capers, parsley and some parmesan cheese.  And yup, this mix just on it’s own tastes AMAZING. I’m surprised there was any left to make the briks. Personally, I blame the hosts of reality tv cooking shows for constantly telling people to taste their food during cooking!

Then you make place the tuna mix on the pastry but make a little hole to hold the eggs.  I don’t think it matters if it spills over a little like mine did.

Tuna Brik
Tuna Brik

Then you quickly seal this up and drop it into some hot oil to fry up – the idea being you want your pastry crispy and your egg still a little bit runny.

So, did I cook the perfect runny egg brik?

Sadly, no.  My egg was cooked through. 🙁

This was not all bad though, it certainly made it easier to take the remainder for lunch the next day.  And OMG, so tasty.  I’ll definitely be trying this again and trying to nail that runny egg.

Tuna Brik
Tuna Brik

 THE FOOD OF MOROCCO //POTATO TAGINE WITH OLIVES AND HARISSA

This tasted as good as it looks.  And one for my vegan friends!!!  The colours are so beautiful and the flavours blend together beautifully!

Potato Tagine With Olives and Harissa
Potato Tagine With Olives and Harissa

 THE FOOD OF MOROCCO // THE BIRD THAT FLEW AWAY

This a lovely chickpea dish with a delightful name.  Paula Wolfert explains that is it a “plat de pauvre” (a dish for the poor) that is made when you can’t afford to buy a chicken.  It’s so good I think I would eat it regardless of whether I had a chicken or not!

The Bird That Flew Away2
The Bird That Flew Away2

 THE FOOD OF MOROCCO INSPIRED // ARTICHOKE SALAD WITH ORANGE, LEAFY GREENS AND DATES.

A Spanish restaurant I am very fond of does a salad with oranges, artichokes and dates which is To. Die. For.  In order to recreate it’s flavour, I used Paula Wolfert’s Orange, Leafy Green and Date Salad and added artichokes and some lemon and olive oil in the dressing.  I think it worked really well and I loved the hint of orange flower water.  It was not exactly my restaurant salad but it was pretty close. And look at how pretty it is!

Artichoke, Orange, Leafy Green and Date Salad
Artichoke, Orange, Leafy Green and Date Salad

This was an amazing book and I am so glad that The Cookbook Guru drew it to my attention.  The next few months we will be cooking from a book by a true legend of Australian Cooking, Margaret Fulton.  I can’t wait.  And I promise to be a bit more timely!

Have a great week!

 

Signature 1 Vintage Valentine Quick as Wink2

 

Crespéou (70’s Style Retro Picnic Bling)

In his introduction to the Crespéou in Plenty More, Yotam Ottolenghi says

If I was going to sum up my cooking style in five words, 70’s-style-retro-picnic-bling would not be them”

Huh…Weirdly enough that’s exactly the style of cooking I aspire to.

Still, with an introduction like that, there was no way I was not making a Crespéou!  I was already thinking about  having a month of  food I have no idea how to pronounce (Kouign Amman anyone?).  Google tells me this is Cresp-ay-oo. And also that it’s from Provence and so-called because the layers look like crepes.  Never say I don’t do the research hard yards for you…

Crespeou5So what is this unpronounceable piece of 70’s style crepe like Retro Picnic Bling?

Well, it’s layers of three differently flavoured omelettes stacked on each other and baked.  One red, one yellow, one green.  Which just goes to show the difference between those classy people of Provence and around here.  We’d be calling it something dumb arse like “Traffic Light” Special.

Crespéou – Red Layer

Yotam suggests red peppers for this layer.   I used sun-dried-tomatoes because red peppers and I have a love-hate relationship.  Without the love.

Hmm, I have realised in looking at this picture of the red layer that I may have put in fresh coriander rather than ground.  Oops.

Crespeou Red Layer
Crespeou Red Layer

Still, I think that is one of the benefits of a dish like this.  You can mix up the flavours. I have seen other recipes where people have used, zucchinis, mushrooms, olives, all sorts of things. It could really become a “clean-out-your-fridge” type dish.

Crespeou Red Layer2Crespéou -Yellow Layer

The yellow layer was intriguing.  I have never used turmeric in an omelette before.  It really works!!!  If I was going to mix this layer up a bit thin crispy discs of pan sautéed potato would be great!

Crespeou Yellow LayerThe trick with this dish is to leave the top of your omelettes much more runny than you would any other omelette.  The idea of this is that when you stack them and bake them the egg will solidify and the layers will stick together.

Crespeou Yellow Layer2
Crespeou Yellow Layer2

Crespéou – Green Layer

Another genius combination – green onions, green chilli, basil, tarragon and cumin!!! Wow!!!  This layer was really perky and fresh!!!

Once you have cooked all your omelettes, stack them up as neatly as possible.  And into the oven they go to cook up that last bit of runny egg.

Crespeou - Stacked

Once cooked through, you can eat your Crespéou as is or trim the edges with a sharp knife to be able to see the layers.  I used a small square pan so I cut mine into four cubes…

Crespeou
Crespeou

These were superb. I had it for lunch I think 3 days running and looked forward to it on day three as much as I did  on day one.

And I know what you’re all thinking.  Which layer tasted best?  I did separate one of my cubes and ate each later alone.  And they were all really good.  But the combination was a-may-zing!!!!

Yotam Ottolenghi also says of the Crespéou that:

“If there is one recipe that might make me cringe in years to come, it will, for sure be this one”

I say “I love you.  Can you not be so happily gay and be my boyfriend? You could cook me Crespéou and we could go on a picnic in a field in Provence and I could dance around listening to “Total Eclipse of the Heart” on a vintage Walkman.  Or…hold your head up high and embrace the Crespéou for the lunchbox saviour that it is.  And I’m sure even better on picnics. Especially picnics in Provence.  With heaps of rosé wine and 1970’s disco music on your vintage Walkman.

Which is fairly redundant –  I  can’t think of ANYTHING that wouldn’t be better on a picnic in Provence with heaps of rosé wine and 1970’s music on your Walkman.  Can you?

Speaking of which…before she was Totally Eclipsed in the Heart Bonnie Tyler was Lost in France which would actually be the perfect musical accompaniment to the Crespéou…

 The full recipe can be found in Plenty More or online here

GlitterPhoto
Bonnie Tyler being Lost in France is here:

 

 

 

 

Make.  Listen.  Drink lots of rosé and imagine yourself lost in France.

This week, I’m cooking up some more 70’s Style Retro Picnic Bling courtesy of Jane Grigson!  Have a tres fantastique week what ever you get up to.

And turn around bright eyes.

And P.S. – I’m totally contemplating the name of this blog to Retro Picnic Bling.  Loving it madly!!!

Signature 1 Vintage Valentine Quick as Wink2

 

Sportsman’s Saturday Salad

Sportsman's Saturday Salad1

Great name huh? It just kinda rolls off the tongue.  Sportsman’s Saturday Salad. I have no idea why it is called that; but the name instils visions of mad hungry footballers coming home after a match demanding to be fed.  This is a relatively hearty salad with beans providing the bulk and salami and eggs providing the protein. I guess it is kind of a man salad….even though I tried to make it as pretty as poss.

Sportsman's Saturday Salad1
Sportsman’s Saturday Salad1

This gem comes from…huh…where else?  Rosemary Mayne Wilson’s Salad’s for All Seasons.  And it’s good.  Really good! 

He had a couple of mates coming over to do….things…in the garden pertaining to retaining walls and welding and digging post holes. Maybe.  I’m pretty sure it was something like that.  Whenever they started talking my brain did that thing they do in the Snoopy cartoons when the teachers talk….

I may have even started snoring at a few points. But anyway, there were, if not exactly sportsmen in my house at least some semblance of burly-ish men and they not only ate this salad, they wolfed it. I also pretty much ate my own weight of it so it is by no means limited to sportsmen. 

I did make it on a Saturday but believe me, this would be good any day of the week!

Sportsman's Saturday Salad2
Sportsman’s Saturday Salad2

Here is the original recipe and below you will find my tweaked version.

 Sportsman's Saturday Salad recipejpgCapsicums repeat on me so I always sub something else into recipes containing them. In this instance it was chopped cherry tomatoes.
I also subbed in 5 bean mix for the kidney beans because that’s what I had in my cupboard.
And I happened to have some of the saffron yoghurt left over from when I made the super delicious eggplant dish from Perisana so I used that instead of mayo. You have to waste not, want not with the saffron, that stuff’s exxy!

Sportsmans Saturday Salad
Sportsmans Saturday Salad

Because I am obsessed with finger food, I made mine into bite size portions but you could also make a big salad as per the original.

This is great, quick, easy tasty and I thought it looked pretty as well.

And remember, it’s not just for Sportsmen.  Or Saturdays.  It’s barely even salad.  It is really badly named.  But delicious!

Try it!

And have a fabulous week.

And let me know if you have any food you think is incorrectly named!

Signature 1 Vintage Valentine Quick as Wink2

[yumprint-recipe id=’12’]

Paleo Diary – Part 1

Dear Paleo Diary,

As a group we decided that our December book club option would be “healthy”.  We had three options to choose from – a gluten-free, sugar-free, dairy-free dessert book – yeah I know…why bother right?  The second was tempting.  It was a book espousing the benefits of the alkaline diet.  I was utterly sold on the health benefits then I read that the book was endorsed by Victoria Beckham.  I refuse to take recipe endorsements from someone who looks like they haven’t eaten in the last 15 years, so, the only choice for me this time round was Paleo

Plus, I have a teeny tiny secret crush on Pete…just try take a deep look into those baby blue eyes and tell me I’m wrong.  Bad move.  You would have had a much better chance to point out that the mouthwateringly super delicious kebab he’s holding is made from beef heart.  Yecchhh…

Come back Posh Spice, all is forgiven.

Then again, he has lovely white teeth too.

So, via a process of reasoning that was basically…I’d rather eat the pages of the book..posh spice…you’re hot…I’m going paleo.  And in the words of those modern-day philosophers George Michael and Andrew Ridgeley

If you’re gonna do it, do it right”

I’m doing this all the way.  Two weeks of paleo meals should be enough for me to judge the book and the diet.  And you know paleo should be easy,  it’s meat and veggies right?.  Which is pretty much what I already eat.  This is going to be great!!!!  I can’t wait…

One Week Ago

Dear Paleo Diary,

You don’t mind of I call you Pete do you?  It makes feel like I’m actually talking to you.  Ok, now I don’t want to sound like some whiny little bitch right from the start but I thought this was supposed to be meat and veggies.

So how come I have just spent a small  fortune buy a ton of stuff, some of which I had never ever heard of?

  • Buckwheat
  • Linseeds
  • Slippery Elm Powder
  • Chia Seeds
  • Maca Powder
  • Pau D’arco  Capsules
  • Goji Berries
  • Cacao Powder

They refused to sell me the magnesium chloride I needed for the cashew turmeric spread.  They said they sell it as bath salts and they could not condone me eating it.

WTF Pete?  Seriously. What? The? Fuck?

And for the love of hopscotching Jesus:

  • Macadamia Nuts
  • Almonds
  • Cashews
  • Pine Nuts
  • Pepitas
  • Sunflower Seeds

Do you have any idea how much all that is going to cost? And that’s just for the muesli.

If I turn over the next page and you tell me I also need to buy quinoa, I’m going to find you and punch you right in your pearlywhite teeth.

Twice.

Once for the quinoa.  Once for calling your daughter Chilli.  Can we all just get over the foodie people naming their children after ingredients?  They’re children.  Not recipe inspirations.

Bastard.

 Saturday.

Dear Pete,

My shopping bill for the week is DOUBLE what is normally is.  But my seeds and nuts are soaking for my muesli and crackers.

Paleo Seed Cracker Mixture Post Soaking
Paleo Seed Cracker Mixture Post Soaking

I’m on top of this.

I did buy another book on Paleo because I found your breakfast and work lunch options a little limited.  Also, I looked into making some of your cultured or fermented vegetables.  They take a minimum of two weeks to ferment so that’s not happening.  I have some kimchi in my fridge.  That will have to do.

Getting worried.  How will I survive without my basic food groups – cheese, chocolate and chickpeas?  What about booze?  Is that Paleo?  Surely those cavemen were fermenting something?  And now we come to one of the problems I am having with this Paleo diet thing. Everyone seems to have their own idea of what is and isn’t allowed.

A couple of sites I looked at were kind of ambivalent about alcohol.  They were a little bit like…well, you really shouldn’t but if you feel you must then some choices are more Paleo than others.  Other sites?  Absolutely forbid it.

Same with bacon.

Really, annoyingly same with the buckwheat which is now soaking for my crackers and muesli….

Bastard.

Sunday

Pete, you gobshite,

I already hate this.  And it’s only Day One. Woke up dying for a cup of coffee.

Coffee is another one of those yes / no  / maybe items on Paleo.

I had bought almond milk for my muesli so I was good for the dairy.

Turns out coffee with almond milk and no sugar sucks.  Bye bye coffee, it was fun knowing you.

I put my crackers in the oven, where they needed to cook for 6-8 hours and tootled off to Body Balance class.  BTW – they looked disgusting.  Overnight they had gone all gelatinous and gloopy. See the photo above.

Back from Body Balance and quite hungry.  However, my crackers still have another seven hours to cook and don’t get me started on the muesli.

Breakfast

  • A slice of ham
  • Half an avocado
  • A peach.

The muesli is a hot mess.  Pete, you say to dry the soaked nuts and seeds with paper towel or a dish cloth.  Problem is, the chia has gone all to jelly and sticks to everything Eventually I decide to put the nuts in the oven with the crackers to dry them out,

Lunch

  • A slice of ham
  • Half an avocado
  • A handful of almonds.

3:00pm

The crackers are done and they are awesome.  The muesli ingredients are still wet.  Decision time.  I can cook some Paleo muffins from the other book so I will have something for breakfast  tomorrow.

Paleo Seed Crackers2
Paleo Seed Crackers2

But then the nuts will need to come out of the oven because they need to cook at 50º.  And the muffins need to cook at a normal temperature.

4:00pm

Nuts out, muffins in. If sounds like some vague sexual innuendo so be it. I’m too hungry to care.

5:00pm.

The muffins are good.  Well they would have been, if I could have tasted them.  I ate the first one so quickly I burnt all my taste buds off.

Breakfast Muffins
Breakfast Muffins

5:30pm

Have started making the Lamb Harira which will be my lunch for the next few days. Quelle surprise the buckwheat needs to soak overnight and the soup needs to cook for four hours.

NOT. FUCKING. HAPPENING.

The buckwheat is going to soak for considerably less than that.  At which time it will be added to the soup.  According to some websites I shouldn’t even be eating it anyway.  The only reason I’m even bothering with it is that I had to buy it specially so there is no way I’m not using it.

10:00pm

The harira is ready.  It’s a bit more like a stew than a soup, I think the buckwheat sucked up some of the liquid. Tastes pretty damn good though.  Mind you, a wet paper bag would taste good about now.

11:00pm

The m****er f***king muesli is still not dry.

I’m fed up and I’m going to bed.

Best thing I’ve eaten all day was the muffins.  And they came from the other book.

Breakfast Muffins 3
Breakfast Muffins 3

Bastard.  I hate you.  And your baby blue eyes.

PS. They say one the side effects of the Paleo diet is a certain crankiness.  Thank goodness I haven’t experienced anything like that and I am still my sweet and sunny self.

Have a fabulous week.  And eat some cheese and hummus for me!!!

Signature 1 Vintage Valentine Quick as Wink2

[yumprint-recipe id=’9′]

Two Weeks Ago