Taking a Bow to the Egg

Well, finally I find a moment or two for a quick blog! It has been a hectic few weeks since I have managed to find some free time to share some more images and a favourite recipe or two. 

My new years resolution of a blog a week has gone right out of the window, and I must say it is quite liberating to stop fretting about my lack of "discipline" and just accept the fact that maybe I was setting the bar a little too high considering all of the other demands in my life.

Just to make sure I don't completely lose the plot and let another week slip by, I am going to take a quick bow to the simple Egg. A hero of the food world that is not only nutritional but deeply satisfying.

Though , not before a little anecdote of my childhood that I am sure you would agree should surely have put me off my love affair with eggs.

You see, many were the days when I would arrive home from school sports, starving, ready to raid the fridge, only to be served rather hard shriveled up fried eggs, that had been prepared two hours before by our housekeeper and then left in the ovens warming draw to keep warm or shall I say "dry out".

Yes, you can only imagine, not very appetizing.

But not even those memories could destroy my firm bond with the Egg.

I cannot help but add in these beautiful pictures of the area I drive through quite frequently when visiting a horse rescue centre...I pass a chicken farm and thus.........I take my bow!

                                                                                                                                       

One of my best accompaniments to that simple egg is asparagus.  There is a freshness and rich creaminess that hits the palate in the most gratifying way.
A fresh baguette to mop up your plate is a must.


This dish is an anytime indulgence, be it brunch,  a light lunch or a relaxed starter to a dinner party. Whatever your choice, it is a must to try out.

 

When you buy asparagus be sure to check that they are fresh and firm. When breaking the asparagus stems, ensure you remove the hard fibrous parts, you need to hold each end of the asparagus and gently bend. The stems will snap off at the correct length. Discard the hard end and only use the tender ends.

      Grilled Asparagus with Poached Egg

1. Wash and snap off  ends of approximately 10 spears of fresh Asparagus as described above.
2. Place asparagus on a baking tray and drizzle with a generous amount of extra virgin olive oil and balsamic vinegar

   3.  Dot with a few knobs of butter and sprinkle ground salt and pepper to 

        taste.

        Place under the grill for approx 10 mins or until golden

   4.  Poach 1 extra large free range egg, either in a poacher with butter or        

        dropping into simmering water for approx 3 mins.

  

   5.  Arrange asparagus spears on a plate, and spoon over juices from baking

        tray.

       

   6.  Place hot poached egg in the middle and spoon remainder of the juices

        over the egg.

   7.  Grate Pecorino cheese over.

        Serve with a fresh baguette.

                                              This serves one.

             "Boredom is the dream bird that hatches the egg of experience.

          A rustling in the leaves drives him away."

                                     'Walter Benjamin'

Lazy, Hazy Days of Summer

Lazy summer Sunday afternoons in the Cape are generally spent soaking up one of the many scenic landscapes that our region has to offer, and rounding it off  with a simple al fresco meal.

We are so privileged to live in such a diverse part of the country, where literally every weekend we can enjoy a completely different experience right on our doorstep, and all for free.

A big thumbs-up to this beautiful city!

Because Sundays are so laid back in our house, and mostly involve a languid afternoon siesta, we normally have something light to eat that is easy to prepare.

Robust flavours, achieved with the least amount of effort, (I feel), is the best way to wrap up the weekend and prepare for the week ahead.

The four-legged members of our family, especially, enjoy these chilled Sunday outings.

Roast Tomato Focaccia

                             Cherry Tomatoes (or your choice of tomato)

                             Thyme

                             Garlic

                             Balsamic Vinegar

                             Extra Virgin Olive Oil

                             Creamed Goats Cheese

                             Fresh Basil Leaves

                             Pine Nuts

                             Focaccia

                             Salt and Pepper

Halve the tomatoes and place on a baking tray.  Sprinkle with chopped thyme, garlic, salt and ground pepper. Drizzle with a fairly generous amount of olive oil and balsamic vinegar. Place in a hot oven of around 200C and roast until they take on a golden hue. 

Toast  halved focaccia briefly in a hot pan that has been brushed with olive oil. Once golden on both sides, place on a plate and pile it with basil leaves. 

Heap roasted tomatoes on top making sure to spoon over enough of the syrupy glaze from the roasting tray.

Place a generous portion of creamed goats cheese on top of the still warm tomatoes.

A quick dribble of extra virgin olive oil and balsamic.

Finish with a sprinkling of pine nuts

                             Voila!

                             

                              'Do not let your Sunday be taken away

                              from you If your soul has no Sunday, it

                              becomes an Orphan'

                                          ~Albert Schweitzer

                  

Surfs Up!

                                      

An early morning surf inevitably brings on a hearty appetite, especially when its  done as a 6.am family jaunt to the beach.

It's usually just Kate and her dad that brave this hour in the winter months, but as summer gets into full swing who can resist those incredible mornings when the ocean is every shade of azure.

There's not much to beat the sound of pounding surf, the smell of salty sea air,

while watching the sun slowly push it's way up over the horizon.

These are the times that memories are made of!

The excitement and anticipation of a heartwarming breakfast, it seems, is the only way to drag my unruly bunch, (dogs included), off the beach.

So, this morning, I have given an all American staple a bit of a twist with a maraschino cherry syrup.

 

Serving them hot with a generous drizzling of syrup (in this case my maraschino cherry syrup), a few rashers of crispy  bacon and some slices of banana will leave your tribe feeling delightfully satisfied.

          

    

                                            FLAPJACKS

                 

                                  500g       cake flour

                                  20 ml      baking powder

                                  2 ml        salt

                                  2             eggs

                                  50ml       sugar

                                  250 ml    milk

                                  20 ml      melted butter

                    Sift flour, baking powder and salt into a bowl. Beat eggs

                    and sugar together, then stir in milk and butter. Fold in

                    flour mixture and stir well to form a smooth batter. Bake

                    tablespoons of batter on a hot griddle, turning once.

                             MARASCHINO CHERRY SYRUP

                    

                                 Traditional syrup

                                 Maraschino liquor (or any cherry liquor)

                                

                    Heat 1/2 a cup of traditional  syrup with 1 tablespoon

                    Maraschino liquor, (to your taste). Allow to cool slightly,

                    then drizzle over the flapjacks, bacon and bananas.

       

                    Decorate with syrup soaked maraschino cherries.

             

                       "I could never stay long enough on the shore;

                        the tang of the untainted, fresh, and free

                        sea air was like a cool quieting thought!"

                                             'Helen Keller'

On the Move Again!

Well, we won't forget this year in hurry, for many, many reasons, not least of all the constant 'packing and moving' which we have recently done once again for the third time. Twelve years of a relatively large house have slowly been deleted to a few essentials and to my great amazement, quite a few treasures. It can all be a bit nerve wracking but at the end of a process like this, one is definately left feeling a ton lighter and needless to say spiritually far richer.

Inspired by all our forgotten old heirlooms ('aunties' traditional dutch recipes included) I have felt compelled to spend more quality time in the kitchen, actually giving some careful thought as to how to pay homage to some of these passed down gems.

So, armed with  a really exquisite handpainted teaset, a hand me down of my great grandmothers, I decided chaos or not, there is no time like the present for a little afternoon indulgence.

There is nothing more traditionally satisfying for tea, on a hot summer day, than a cool milktart, served with fresh summer fruit and a generous dollop of fresh cream.....mmm...

A quick walk to the beach to enjoy some restorative fresh sea air, whilst the milktarts, for our late afternoon tea, rested.

Of course it also gave 'Gracie' some much needed time to expend some of that exuberant energy that she has, not to mention the opportunity for her to regale me with the list of wishes and presents that she would like for her birthday......(I think this might just be about the tenth time I have heard these same requests this week) ...

  Great Aunt Sophe's Milktart

                  Base:

      2 cups of all purpose flour

      2 tsp baking powder  

      1/2 cup of sugar

      1 egg

      2 tablespoons of butter

      pinch of salt

Cream butter and sugar. Beat in egg. Add sifted flour, baking powder and salt.

Work with the dough carefully, gently rolling it out to fit, either into a regular roung baking dish or 4 to 6 smaller individual tart bases. 

Blind bake in a pre-heated oven at 180 C for approx 10 mins.

               Filling:

   

      2 1/4 cups of milk

      2 dessert spoons  of flour

      1 1/2 dessert spoons of

      butter

      pinch of salt

     2 small eggs

      2 dessert spoons of

      cornflour

      1/2 tsp vanilla extract

Beat eggs, melted butter, sugar, flour, cornflour and salt.

Put milk in a saucepan and bring to the boil.

Remove from the heat and add the egg mixture slowly, whisking vigorously.

Put it back on the heat and keep whisking until the mixture starts to thicken.

Fill the baked pastry shell/shells with the mixture. 

Sprinkle with cinnamon and leave to cool.

Refrigerate for at least an hour and serve with a big dollop of cream and fresh summer fruits such as raspberries, strawberries and kiwi fruit.

 
                                                                           Delicious!

                                                                                                                    
                                                                                                                    
  "How will our children know who they are if they do not know where they come from"                                                                                                                  

                                                                      (unknown)