Perfect scrambled eggs


Eggs on toast. Simple. Breakfast.

As a child, I very much disliked scrambled eggs. I think I decided this in association with the airplane breakfast smells, which was very disagreeable with my stomach. So attached was I to this memory, I decidedly refused to cook or order it throughout the years. I didn’t see a need to change.
In 2016 I stumbled upon a new way – THE Gordon Ramsay video – to make it and was surprised at how wrong that memory was! Now it is a fav at home and an easy weekend breakfast. Scrambled eggs, where have you been all my life! Thank you Gordon Ramsay!

Ingredients (for 2 hungry adults)

  • 6 large eggs
  • 25g cold butter, diced
  • 2 tablespoons creme fraiche
  • freshly ground pepper and flaky sea salt (to taste)
  • 1 tablespoon chives, chopped
  • 4 slices wholegrain or sourdough bread, toasted, to serve

Directions

  1. Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add the butter. Using a spatula, stir the eggs continually to combine the yolks with the whites.
  2. The eggs will take about 4-5 minutes to set and scramble – it should still be soft and quite lumpy. As the eggs set, keep moving the pan off and back on the heat to make sure the eggs don’t overcook.
  3. Meanwhile, toast the bread.
  4. Add the crème fraîche and season the eggs at the last minute, then add the chives (optional). Put the toasts on warm plates, pile the softly scrambled eggs on top and serve immediately.

The key to creamy, fresh-smelling eggs is:

  • Use a heavy based pot
  • Stir eggs gently instead of whisking
  • Cook at low heat with constant stiring
  • Season only at the end

You can stop reading here if all you were looking for is the scrambled eggs recipe. However, I am going to share some thoughts/reflections about this photo above and the year 2016.

Hand thrown ceramics plates bowls

In 2016, I had a go at pottery and made these plates. The process was like nothing else. From a clump of clay to something functional. All in your hands. I was incredulous at the calmness and out-of-this-world happiness I experienced from such a hands-on activity.

The amazing thing about it was, I could decide what to do with it, whether it is to be a plate, a bowl or a mug. It didn’t matter that it didn’t look perfect, what mattered was the learning and relieving myself of the need for it to be perfect, because that stopped me from enjoying the process.

Hand thrown ceramics

Sometimes you can’t get too comfortable. Life will be boring without constant challenges, which are all learning opportunities. I was forced to get very uncomfortable this year. It was hard with the unknown, but my faith carried me through. I accepted the learnings and faced the challenges head on, knowing that God’s grace is enough, it is always more than I ever need.

I also believed in myself and that is sometimes the biggest help you can get when facing difficult situations.

Give yourself a chance.

Learn new things.

Face your fears.

You will thank yourself for it.

Welcome, 2017!

#learnings
#2016
#2017
#fatherslove

Hand thrown ceramics plates bowls

Cassis, chestnut and Valrhona Satilia Lactée ganache macarons


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Unlike the more premium Gran Cru line, the Valrhona Satilia range of chocolate is made from a blend of cocoa beans from different regions. Nonetheless, it is as delicious as ever: strong chocolate flavour with 35% cocoa, slightly sweet and a little biscuity. Kinder to the wallet so why not!

Here I’ve paired it with blackcurrants and chestnut, to simulate a Mont Blanc-esque flavour.

Macarons shell ingredients
(makes about 40 macarons)

  • 150 g icing sugar
  • 150 g almond meal
  • 110 g egg whites, split into 2 bowls of 55g each
  • 150 g caster sugar
  • 38 ml water
  • 1 g meringue powder
  • daffodil yellow gel colouring

Follow my basic recipe to make the shells.

Ingredients:

  • 120g Valrhona Satilia Lactée fèves
  • 80ml pure (heavy) cream
  • 3-4 tsp Cassis paste or blackcurrant jelly
  • a few whole cooked chestnut, broken into pieces

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Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Let it cool and thicken in the fridge.

Spread cassis paste on half of your shells. Add two pieces of broken up chestnut and pipe a teaspoon of ganache on top. Top with the remaining half of your shells.
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The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

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Here’s my cone of macarons!

Healthy Easy Kids’ Mac and Cheese (Baked pasta with vegetables and cheese)


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Who doesn’t like mac & cheese? Even when J still had a bit of intolerance to dairy, she managed to scoff down mac & cheese. An easy meal that with a few changes, becomes the quick go-to meal that you know your child will eat any time.

Instead of the cheesy buttery sauce, I’ve swapped that for some pesto and tomato-based pizza paste, which gives the dish a fresh, light and herby taste. The addition of milk is optional, it just makes a bit more sauce for the dish. I’ve added ham and sausages for protein (not too much as overdoing the processed meat is not a good idea either) and vegetables for fibre.

Keep some in your freezer for those emergency dinners.

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Ingredients

2 cups macaroni or other medium shaped pasta (like shells or spirals)
3 tablespoons butter
4 tbsp pesto
4 tbsp pizza paste
1/4 cup milk
1/2 cup ham slices and sausages, diced
1/2 cup vegetables – mushrooms, courgettes
1/2 cup mozzarella cheese

Instructions
Preheat the oven to 200C degrees.
Boil the pasta until al dente. Drain and reserve some of the pasta water.
Add the pesto, pizza paste, milk, ham and vegetables, mix.
Add half of the cheese, mix.
Spoon the pasta into little ramekins or a large casserole dish.
Sprinkle on the rest of the cheese.
Bake for about 7-8 minutes, until it is brown on top.

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The Auckland Food Show 2016 Preview


Thanks to the Food Show and the PR Shop, I was able to experience the Auckland Foodshow Preview and I am so excited to share with you some of the highlights of my day. (A quick note here that I will return to the show over the coming days and may update the post with any new found gems…)

Without further ado, let me introduce my top stalls of the show:

Soda Press Co

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The flavour profiles were profound and distinct; yet not overpowering. It was so hard to choose which of the range to buy as they were all very, very delicious.  In the end I thought about the macarons I would make with these and decided on Blueberry and Lime, Raspberry and Mint (I think this is going to be a winner), Gingerale, Old Fashioned Lemonade and Pink Grapefruit. Did I mention they contain 40-50% less sugar than other syrups? Cam from Soda Press Co tells me that their ingredients are locally sourced from NZ and they will be fully certified organic by the end of the year. With their fabulous show special, who can resist?
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Barrys Bay Cheese

They had their entire range out for sampling and what made them stand out from the crowd was the detailed knowledge they had about each of their chesses, how each tastes and pairing suggestions. Here are some of my favourites: Maasdam and Cheshire.
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Paneton Bakery

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Finally, chocolate pastry, ready rolled. Need I say anymore? Hurry up and rush to get your hands on some. These are buttery and dark, perfect for a chocolate mousse tart with rich chocolate, mascarpone cream and a cherry compote. They come in 250g and 500g packs, and I think the 250g will be perfect for small batches of tarts and cookies while the larger pack would be great of a large tart. Perfect for this wintery kind of weather, wouldn’t you agree?

Women’s Bookshop

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I love cook books – for the new recipe ideas and magnificent photography. The Women’s Bookshop at the show has all the cookbooks you can think of – plus it is located right next to the Whirlpool Cooking Theatre, where the chefs will come from after their cooking demos and do book signing. Here I picked up the Masu by Nic Watt from the fabulous chef at Masu, our favourite Japanese restaurant in Federal Street in the center of Auckland. It has beautiful photography and the recipes are easy to follow, using ingredients that can be sourced locally.

The Whirlpool Cooking Theatre

The highlight of my day was going to Josh Emett’s cooking demo with Jane Leong, head chef of Madam Woo, which serves traditional Malaysian Hawker food in a modern setting. They started first in Queenstown, then Takapuna, Dunedin and now Hamilton. I picked up a few tips at the demo (and learned just how much they can spend on cucumbers!) and can’t wait to take the family to Madam Woo asap!

KOAST Limoncello
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Their range features Limoncello, Cream Limoncello and Orangecello, which are all made free of preservatives, additives or colouring. I tried all three and decided on a sampler pack so I could – guess what – make macarons XD. The flavour is bold and beautiful, you can easily drink it as an aperitif or mix with soda water for a nice refreshing drink, make icepops and bake a cake with it.
Their words not mine “100% Natural. 100% New Zealand. Handmade by our family, on the Kapiti Coast with lots of love, care, and time.” Wonderful, isn’t it?

L’Authentique Charcuterie

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Sampling here takes an average of 10 minutes – Wade patiently takes you through their range, inviting you to try all of them before deciding which one you like the most. Their sausages are handmade with 100% free farmed meat, dairy free, gluten free, with no additives or preservatives. The taste? Simply the best. Our favourites are their Toulouse grind which we use to make meatballs or dumplings, Peking Maximus which is made with Hallertau Maximus Craft beer and Pork and Fennel.

Pic’s Really Good Peanut Butter
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Most couldn’t believe something this tasty only has 2 ingredients – peanuts and salt! (if you prefer they have a no salt version which means there is only 1 ingredient in it – 100% peanuts.) That’s what people discovered when Pic’s was launched in 2008. Once you’ve tasted this you wouldn’t want to go back to any other. They now also have almond butter, cashew butter and peanut oil in their range.

Heller’s

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Their new pork schnitzel and nuggests were out and one sample was not enough! The schnitzel was baked in the oven for 25 minutes, and was juicy and tender. Thumbs up from the family and definitely keeping on the shopping list for quick weekday meals. I could also pour over a Japanese Tonkatsu sauce and it would be just like how Saika does it…

and…
Because I ran out of time, here’s a list of the stalls I’m returning to conduct further product analysis and investigation 😛

  • Urban Hippe Miso
  • Lewis Road Creamery (no excuse except that I wasn’t going home direct from the show and cannot take the milk, butter and ice cream with me then)
  • Silver Fern Farms (ditto)
  • Nanam Eatery (for a proper lunch)
  • Simon Gault – for the stock and seasonings. I recommend the fish and Beef stock, Morrocan and Indian spice seasonings. They are also running a special with Turks chicken, I just hope they don’t run out!

A blog about my kitchen adventures, photography, family and experiences

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