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How To Make Perfect Scrambled Eggs

April 19, 2019

We like our breakfasts in this household. And we like our eggs too! We go through different phases – there’s weeks where we always opt for poached (especially if we can get our hands on some super fresh eggs!), boiled or fried. And guess what, at the moment we’re in the scrambling phase!

Scrambled eggs – and I’m not talking about those tiny, dry overcooked egg pieces that you come across at hotel buffets. I mean the deliciously soft and silky eggs that melt in your mouth, creamy yet with some texture. The perfect topping on a piece of sourdough toast, and lovely even with just a little salt & pepper.

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How To Make Sauerkraut

December 5, 2018

For a couple of years in a row now, I’ve been making sauerkraut around this time of year. It doesn’t take much time to prepare – yet as it develops in the following weeks, it brings so much flavour and goodness to the winter months.

Fermenting your food is such a great thing to do as the health benefits are enormous. Most foods nowadays are ‘dead’: sterilised, pasteurised, ‘preserved’; leaving little room for any beneficial bacteria that we actually need for good health. While not too long ago all our food had to be preserved without the use of freezers, fridges and chemicals, most of us have never learned these techniques. And while fermenting can be tricky and takes some practice, there’s definitely something you can get started with. Continue Reading