Bonus Breakfast Edition

I have made these Turkish eggs before and they are really good, it is a Peter Gordon recipe from the book Spice by Natasha MacAller. I married them up with Mexican staple guacamole and it worked really well, you could sub the tomatoes out with bacon or sausages for a carnivorous edition.

A combination of cultures for breakfast

For one

70ml Greek yoghurt

½ clove garlic finely sliced

2 T olive oil

½ t butter

½ t sliced chilli

½ t dill

2 Eggs

A couple of T of guacamole

2 tomatoes

A tortilla

Put the tomatoes in the oven to roast. Mix half the oil, yoghurt and garlic together, hold. Fry the chilli in the butter until crisp, add the rest of the oil and the dill, hold. Once the tomatoes are cooked, poach the eggs, serve them over the yoghurt, with the tomatoes and guacamole I the side and drizzle with the chilli, dill and oil. Eat with a toasted tortilla.

Comments

The official blog launch, or is it lunch of entertaining!

Ok here is the thing, my key performance indicator, to use corporate wank language is how much fun I am having. I have had three rules for many years. 1. Don't hang out with shit people. 2. Avoid all things boring unless absolutely necessary. 3. Always have something to look forward too. (I stole this one off a friend) in recent years I have added 4. Only stay in Hawera 1 weekend a month. Oh how the mighty have fallen! (I ripped that line from Tom Waits) if you don't know who he is I am not surprised. 1. I now have a dog to hang out with for a month, His name is Murphy, and he is only borrowed. 2. All those jobs here in my house, like cleaning it, tedious shit like painting that window, weeding the garden properly, sorting the shed out, renovating my desk (an old table from Butcharts Bakery), even mowing the lawn, there it all is right there in front of me with all the time in the world to get on with it having ignored i...

A quick soup, best I can do in a short timeframe

Hot & Sour Soup 500g shark 1 packet mild Singapore laksa paste (I know I know I know, but sometimes needs must) 1 t salted shrimp 1 t tamarind 2 T of the oil leftover from spicy smoked mussels ½ an onion peeled and finely diced 4 cloves garlic peeled and finely diced 1 thumb ginger peeled and finely diced 2 silverbeet leaves or other leafy green 1 tin coconut cream 500 g fish stock 2 serves noodles I used ramen 1/4 cup fresh lime juice Fry the onion, garlic and ginger in the oil, add the spice paste, salted shrimp and tamarind stir it all around until it is cooked a bit then add the fish and cook for 5 minutes then add the stock and simmer for 10 minutes. When you are ready to serve it add the coconut cream, bring to boil again then add the noodles, when boiling yet again add the silverbeet or greens. Once wilted turn off and add the lime juice.

Give a cake a go day.

I received a delivery of jam, the fruit was left in the bowl at Kidsbarn for lockdown so Emma knocked up a batch of jam with it, I scored a bottle on the proviso it appeared on the blog so this is what I did. I based in on a recipe from a book called Harbour Kitchens which was a fundraiser many years ago for the schools in Lyttleton. There is a classic recipe from the witt of Joe Bennett for fish and chips if you can get your hands on a copy. This is an adaptation of the Lemon Yoghurt Cake by Jane Simmons. False Pretences Cake Zest of 2 lemons 1 ¾ C sugar 2 eggs Juice of half a lemon 4/5 C of greek yoghurt Half a jar of orange, pineapple and kiwifruit or other jam ¾ C oil 2 1.2 C flour 2 large t baking powder Line a largish tin with baking paper, I lined a smallish tin, then had too much mixture, so I lined another tin spooned the rest of the mix into that and it was too big! So I lifted it out and transferred to a loaf tin, what a palave...

Entertaining!

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