tagged ‘eggs’

Pickled onion & smoked salmon brakfast platter

in Breakfast, Taste -

This breakfast platter with pickled onions and smoked salmon is one of my favourite things to wake up to on a lazy weekend. 

Pickled onion & smoked salmon brakfast platter

I love breakfast every day of the week; I usually wake up quite early, between 7 and 7.30, and after painstakingly following my morning routine, I start preparing breakfast. It may be just yogurt with homemade granola or honeyed fruit, overnight oats or pipping hot oatmeal; oftentimes it’s eggs on toast, alongside the obligatory avocado slices, almost buried under crunchy dukkah or sumac. Or it can be slices of seeded bread, with thick tahini, fruit and sweet Greek honey. Whatever it is, it’s never the same and I devour it with enthusiasm almost without fail.

Pickled onion & smoked salmon brakfast platter

The joy of breakfast is never lost on me, regardless of the day ahead- or, often, because of the day ahead; see, regardless of what needs to be done after, however daunting, tedious or exciting, breakfast is like a guaranteed gift, a half hour that promises- and delivers- comfort, peacefulness, even excitement first thing in the morning. And on the weekends, when I also wake up early, but usually with fewer mundane things to follow, breakfast becomes a somewhat bigger celebration.

Pickled onion & smoked salmon brakfast platter

There’s more things to prepare and plate and enjoy and this here is often my go-to selection of favourite savoury things: quick pickled onions with lots of spices, 6′ eggs with bright soft yolks, black olives and capers from Oliveology, fresh fruit and vegetables and lots of crunchy bread. It’s simple, colourful, satisfying and hits almost every note. And it’s good enough to linger over for the better part of a Saturday or Sunday morning.

Pickled onion & smoked salmon brakfast platter

WHAT

for the pickled onions:

350ml cider vinegar

2 tablespoons honey

1 teaspoon sea salt flakes

1/2 teaspoon black peppercorns

1 teaspoon pink peppercorns

1/2 teaspoons coriander seeds

1/2 teaspoons cumin seeds

2 small bay leaves

3 medium red onions, thinly sliced

to serve: smoked salmon, black olives, capers, four 6′ eggs (see how to make them here), lemon wedges and plenty of toast.

HOW

  1. Add all the ingredients, apart from the sliced onions, in a medium saucepan over medium heat and simmer for about 2′. Remove from the heat and set aside.
  2. Place the onions in a colander and pour plenty of hot water to soften them. Drain well and then place into a sterilised jar. Pour over the vinegar mixture and close the lid. Allow it to cool for a couple hours.
  3. Keep in the fridge for up to a month.

 

Spicy savoy cabbage & shiitake miso soup

in Savoury, Taste -

This spicy savoy cabbage & shiitake miso soup is filled with all the vegetables and all the goodness & is perfect for winter weather & nasty colds.

Spicy savoy cabbage & shiitake miso soup

Not surprisingly, this cold and gloomy weather is just heavenly for a house cat like myself. I spent the whole of Sunday between the couch and the kitchen, between dreamily gazing at the snow, sleepily watching bad TV and hungrily devouring carrot soup, more grilled cheese than I should admit and spicy soft cookies baked straight from the freezer. My belly was full, my feet warm and I felt only mildly like a guilty sloth. All in all, a very satisfying winter day. And even though I will probably not have one like it for a while, I can always think about it fondly and enjoy warming, spicy and comforting dishes, like this colourful and fragrant miso soup. [READ MORE]

Courgette flower & pine nut omelette

in Savoury, Taste -

This fluffy courgette flower & pine nut omelette showcases these beautiful blossoms in the best way; and it’s even better served with a crisp white wine.

One of the things I most look forward to when I go home, is the weekly shop at the farmers market; in Greece, each neighbourhood has its own market, on a specific day each week, withe the same producers, stalls lined up in the same way every time. It’s perfect: much like a slightly chaotic stage, everyone has their part and everyone is vital: the farmers are loudly trying to lure clients, teasingly insulting their competitors and flirting with ladies of all ages. There is testing and haggling, small talk and gossip, there’s colours and sounds everywhere. I’ve loved it ever since I was a kid and I still do. [READ MORE]

Fresh pea, watercress & egg tart

in Savoury, Taste -

Celebrating Father’s Day with a very crunchy and very green fresh pea, watercress & egg tart. Easy, quick, pretty and perfect for all handsome men out there. 

Fresh pea, watercress & egg tart

Father’s Day always comes at one of my favourite times of the year: it’s early summer, the weather is usually, hopefully, enticingly warm in the mornings and perfectly cool at night; work is slowly winding down and summer plans are slowly, or frantically, unfolding. And amongst all that, there’s this day and the additional charm it brings with it to celebrate. [READ MORE]

Egg, cress & radish sandwich

in Small bites, Taste -

This humble egg, cress & radish sandwich is as simple and unassuming as it sounds and as delicious as each one of its parts. Make a lot, they definitely won’t go to waste.

Egg, cress & radish sandwich

I love a good sandwich; one that’s made with a fine, not too complex, not too artisan-y and whatnot, bread and a filling which excites without becoming overwhelming. I’m always drawn to dishes which embrace and celebrate few ingredients- and sandwiches are one of the best ways to do a lot with very little. [READ MORE]

Marbled egg, pickled carrot & asparagus rice salad

in Savoury, Small bites, Taste -

Marbled egg, pickled carrot & asparagus rice salad

Easter is practically here, you guys! I realised this just a few days ago and I have to say, it really caught me by surprise- it’s so early! This year there seems to be a mahoosive gap between Catholic and Greek Easter and since I’ve been accustomed to the latter, I guess I really dropped the ball on the whole Easter situation. Still, since I LOVE celebrations of any kind at absolutely any time of the year, I’m definitely up for a speedy seasonal dish, filled with delicious flavours and bright springy colours:  hello, marbled egg, pickled carrot & asparagus rice salad! [READ MORE]

Lemony & spicy eggs en cocotte

in Small bites, Taste -

Lemony & spicy eggs en cocotte

The last week or so has been kinda different; Mike’s in LA on business (and by business I mean the freakin’ OSCARS, for which Stutterer, the little gem he did the cinematography for, has been nominated WON AN ACADEMY AWARD! Wait, what?!?) and I’m in London, up to my eyeballs in work . Since he left, things have been infinitely more quiet, the house impressively decluttered and my days significantly less fun. [READ MORE]

Porcini, eddoe & chive frittata

in Savoury, Taste -

Porcini, eddoe & chive frittata

Before I walk you through today’s delicious porcini, eddoe & chive frittata, let me first provide some context: one of my favourite culinary discoveries is the versatility of eggs. Yup, plain ol’ eggs. I know, I know, big whoop for many of you already familiar with this magical wonderland. But for someone who’s grown up with a father who doesn’t cook and is absolutely, madly, forever and ever in love with eggs and a mother who is a nothing short of a miracle worker in the kitchen and despises eggs absolutely, madly and for ever, things can get a little tricky – egg-wise. [READ MORE]

Pepper, harissa & basil baked eggs

in Savoury, Taste -

BakedEggs-620-4

My father is quite rarely mentioned here. He almost never talks about food- he barely discusses the recipes I share on the blog, although he’s told me over and over again that he likes the stories I write. Sometimes, he also comments on mistakes he finds- which doesn’t surprise me at all. When I was in College, I had once written him a super heartfelt, emotional letter, to which he replied in an equally heartfelt and emotional manner, while also enclosing in the envelope my own letter, with corrections on it. [READ MORE]

Sichuan pepper, mustard & nigella seed deviled eggs

in Small bites, Taste -

DeviledEggs-620-2

I have a love and hate relationship with eggs; up until a few years ago, it was just a hate one. Any eggs I’d buy would always go bad- the only good thing that came out of that egg-hating period was that I mastered the technique of how to know if your eggs are still edible, after all the time they’ve spent in the fridge, looked down on and condemned to obscurity. I have this down to a t. [READ MORE]