Scrambling is a gentle art…


Scrambling is a gentle art...

Forgot to share this with you at the weekend. I adore scrambled eggs…only slightly less than poached. But you need to take your time with them – caress them in the pan, tease them around over a high heat, then take them off! I add a knob of cold butter to a cold pan, then crack in 3 eggs for two of us. A little salt and pepper. Then onto a high heat for a minute then off for a minute, stirring all the time, until eventually the mixture becomes wonderfully creamy – then add it straight on to hot toast – no need for butter on the toast either! it’s in the egg! Never, ever serve rubbery over cooked scrambled egg. Next to it are two slices of delightful bacon – real bacon – it even had rind on it – from a local pig farmer. It is what Sundays are all about!

Bits and bobs May round up….aubergines, Noah, rhubarb and Eggs Warhol…etc!


Bits and bobs May round up....

Well. you can tell it is half term because I am eating breakfast! And so far, despite the Noah style rainfall yesterday, it has been very pleasant thank you for asking. This is a sort of catch all post – I have been experimenting a little and eating out a little and shopping a lot. Ok…this pic


is this morning’s breakfast. It scores little, if anything, on looks… I agree…but the flavour was bang spot on.
2 eggs lightly scrambled with a slice of black pudding pan fried and then crumbled through the egg mix midway through scrambling. It mellows out the pud flavour and is immensely filling in a nice way! Anyway – there you go – it had a sort of Andy Warhol look – a good name maybe for it – Eggs Warhol.

At the weekend I marinated slashed chicken thighs in sloe gin, slivers of garlic and bay leaves for an hour. Then roasted them for about 40 minutes til crisping.


I served them with courgettes oven baked ( I had pan fried them lightly first) with snowfalls of parmesan, drizzles of olive oil, garlic and a handful of Greek Basil – I love those gorgeously aromatic tiny leaves. Oh and I also did Jersey Royal new potatoes in butter and coriander on the side too. Got to make the most of these beauties whilst they visit!

Popped into Morrison’s near Basingstoke – as it is to me – one of-if not the best – supermarkets in this whole area. Nearest I have been to a French or Spanish affair. The veg counter is a work of art and has a huge variety of veg not normally seen anywhere unless you live in Brixton or some other marvellously multi-cultural spot. Everything from these gorgeous Graffiti Aubergines at the top of the page, to eddoes, fresh turmeric rhizomes, several different varieties of chard, cassava, different gourd, about 10 different types of chillies, elephant and rose garlic, hundreds of fresh herbs – all being sprayed gently with cold air. All fresh – nothing in plastic bags! The fruit counter is equally as fascinating – plus they have a phenomenal fish counter and a butchery populated by guys who are ACTUALLY butchers and know what they are talking about! If you have to shop in a supermarket then this slice of paradise is it.


Right, enough sales talk – and I won’t even get commission!

Yesterday’s lunch was lemon sole in lemon beurre blanc sauce with spinach and new pots- again!

Not a great shot of it this – does not do it justice – still…


Last night’s supper was a version of a Keith Floyd dish that I only seem to ever cook about once a year but I love it – it is simple and has a sort of Turkish / Greek feel to it.

He just calls it Minced Beef and Spinach – but I often miss out the spinach and I also like using minced lamb, which I did last night. Being someone who can’t just follow a recipe – I have to fiddle. But is that not what it is all about?

Anyway – I did. Fiddle on!


3 spring onions finely chopped
12 okra trimmed
2 cloves of garlic chopped
1 tbsp smoked paprika
500 gm minced lamb
1 cinnamon stick
1 chopped and deseeded red chilli – or you could use dried chilli flakes
2 large tomatoes deseeded and sliced
basmati rice

Stir fry the okra, onions and half the garlic for about 2 minutes in olive oil. Set to one side.

Next, in a mix of butter and olive oil, fry the minced lamb for about 5 minutes. Then add the cinnamon stick, the paprika and the rest of the garlic plus the chilli. Sprinkle in some black pepper too and a grind or two of sea salt.

I add a splash, no more of water, once the lamb is browned ( If you chose to add fresh spinach – about a half a kilo – at this point – no need for the water.)

Add in the tomatoes and the okra, onion mix. Continue to cook – it will be about 30 minutes in all. Adjust the seasoning to taste.


I then cooked basmati rice – enough for 4 – and stirred it into the lamb dish. You could serve it separately if you wish with some plain yoghurt – I like the buttery texture of stirring it all together though.


Simple and summery and perfect for supper. Right – out now to pick some rhubarb as the Ark appears to have docked for a while and the sun is considering making an appearance.

English: depiction of Noah's ark landing on th...

English: depiction of Noah’s ark landing on the “mountains of Ararat” (Photo credit: Wikipedia)

Scramble, scramble, scramble…..


Scramble, scramble, scramble.....

Off out to work in a moment, but thought I would share with you this terrific view of perfect scrambled eggs – recently devoured seconds ago by my very self. I love the word scramble – just something about it – say it out loud – go on, if no one’s there – or even if there is! Who cares – SCRAMBLE! Just a few small pieces of unsalted butter and 4 eggs broken into a cold pan – enough for two. A little salt and black pepper. Put onto a high heat and stir for 30 seconds – then off and continue stirring – repeat this on off the heat, stirring all the time, until the mixture becomes creamy and just, just starting to catch a little. Do not overcook or it will turn into the rubbery mass that you usually get in motorway service stations. Not recommended! No need to butter the toast either. Fabulous. Mouth watering simplicity. Right – off to work – I’d better scramble!

Best scrambled eggs….


After my post on poached eggs – my daughter reminded me that her favourite eggs were my scrambled eggs –  so here is the recipe!

2 eggs per person / 50gm butter approx cubed  / Salt and pepper.

Crack the eggs into a cold frying pan and add the butter with the salt & pepper. Stir over a high heat for 30 seconds or so. Take off heat and continue stirring for 30 seconds. Repeat this – 30 seconds on and 30 seconds off stirring continually until the mixture starts to become creamy. The whole thing should not take more than about 3 or 4 minutes but you must not take your eye off it. Serve just before it begins to set. It should almost run off the hot buttered toast.