tagged ‘eggs’

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 -

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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 -

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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]

Easter eggs

in Savoury, Taste -

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You gotta have eggs for Easter, right? Chocolate or hard boiled ones, in beautiful colours. I’m used to Easter eggs being painted red and smashed together, two at a time, with the winner being the one whose egg remained intact. We always spent the Easter holidays in the mountains and the eggs to be dyed were white, fresh from our neighbour’s chickens, left on our front porch first thing in the morning. The dye was store-bought and mixed with water and vinegar would produce this intense crimson colour, which was beautiful and smelly and all around artificial. The most beautiful eggs were always the ones made by our neighbour: they were perfectly red and shiny, with the most gorgeous imprints from flowers and leaves. [READ MORE]

More chickpea love: veggie burgers with quinoa, kale & red pepper

in Savoury, Taste -

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Even though I eat meat quite rarely, I’m always up for a good burger (as I’ve previously and inappropriately mentioned). I’m not as devoted as M, who’s tried almost every good burger joint in town and has described and rated his experiences in excruciating detail, but whenever I’m given the opportunity to dig in a juicy, medium-rare burger, I’ll take it- nay, I’ll grab it! [READ MORE]