I did it!! I finally learnt to poach eggs! And I have the very attractive legendary, Nigella Lawson to thank for it!
It’s actually so simple that it’s scary. But trust me, its really easy! I know what you must be thinking!! Nah! you say! I get it! I have no count of the number of eggs reduced to broken yolks and litres of water bubbling with broken scattered albumin! But one look at this recipe, and I can guarantee that you will be willing to try poaching eggs and you will succeed!
This video / recipe will banish all myths about vinegar in the water, or swirling the water into a vortex, or that you need special skills to make this dubious poached egg!
When you break the egg in the water the white will move away. But as it cooks the white remembers it’s DNA and goes up and envelopes the yolk again. It’s quite interesting to note this, and reminds us to never fail to be amazed by nature and all things natural.
This has become my favourite meal in a bowl. It’s quick, easy (yes! it is!) and super super tasty. Specially when you get to the last part where the egg yolk breaks and mixes with the curds and butter sauce! Then – it just melts in the mouth setting off a palate explosion!
I really have not much more to say in this post because you really have to taste it to know how strangled for words it will leave you!
Go for it! And message me with pics!!!
IMPORTANT: Do go through the notes section of the recipe for hacks and tricks!
Whats so special about cheese toast? For me — very special, because my grandmom used to make it the minute I entered her house. It was my absolute favourite and I still have it when I need some comforting.
Why is it special for you? Because it’s not just a cheese toast. It is many other things clinging to the cheese. Cucumbers, onion, green chillies….
My grandmom (Nani) was an amazing cook. Hell- she was an amazing lady. We lost her a few years ago, and that hole will never fill up. But the memories now make me smile and laugh and sometimes shed a tear or two. Always perfectly coiffured, immaculately dressed, Nani taught me everything I seem to know to survive and exist.
She decided she must perfect her English, so she grabbed hold of a teacher and started reading and understanding books I would not read unless I had an exam on it. She borrowed some money from her husband, learnt how to dabble in stocks, and struck gold. Then she decided she should help the underprivileged kids for education, so she opened an NGO, which now runs 2 schools and 1 vocational training centre. We used to get sweets as treats every year when the school results were declared.
When I made the cheese toast recently, the smell emanating from the oven, gave me a huge wave of nostalgia. I was thrown back into her house where I practically grew up.
The heavenly very soothing and reassuring fragrance of my favourite food, unlimited coke, my Nani’s gorgeous smile, those days spent learning how to walk, speak, garden, just about everything that a kid needs to feel loved and wanted. I know she is with me, when I cook when I eat and when I hug my loved ones.
I make many of her recipes, but this one has a special place in my heart. It can be a complete meal on its own, or just pair it with soup- serve it as an appetiser. However, you use it – don’t forget to derive comfort from the melting cheese and crunchy cucumbers and onion as it hits your palate.
And Hey!! Go hug your grandmom right now!! Life is full of small pleasures!
Apologies about the link —- this is the corrected version.
I am super super excited about this recipe. It’s complicated (a little bit!) but it looked so brilliant. I saw a version of this on a cooking channel and I got up from my chair, headed to my bar, collected the vodka, (yup! It has Vodka!!) and all the ingredients and started making it, changing a little bit of the recipe here and there.
After 15 minutes into cooking, the fragrance wafting from the kitchen to the rest of the house drew many of the family members and a few neighbours into our kitchen. I tell you I am on my knees, worshipping this sauce.
It’s a thick sauce. Really thick. It’s not to be had on its own (but you might finish a lot of it while tasting it – I warn you!). You will have to mix it with some stock water, hell even mixing it in the water used to cook pasta lends it an amazing flavour.
Use it as a pizza base, as a base for Bruschetta, in a salad! Just make it, creative ideas will flow in.
I don’t want you to read all these descriptions and explanations. What I want you to do is get hold of all the ingredients and start making it. Let the family members walk in with appreciative sniffs and exclamations. Keep them waiting, and then hit them with a pasta made from this recipe. Lie back and bask in the glory!
PS: There is one very important thing that you have to follow, that’s – the instructions. There will be times while making the recipe you might think I am joking or that I have lost my mind. Have faith. I am very serious when I say what I say, and I am very sane and going to wait for your comments after you have made this recipe. You can advocate my sanity.
Without more blah blah – here is the recipe for Italian Tomato Sauce.
PS _AGAIN__and here is the link to the video —–
A shout out to my school friends who always have my back — hey there girls 🙂
Thanks to Brinda – for helping me with this video.
Our trip to Japan was largely about Japanese food. Tofu meals, Zen meals and meals in the temple. We all developed a love and respect for Tofu and all its variations. This one restaurant that we went to and which was purely fusion was Rigoletto, in the Roppongi area of Tokyo. They had very few choices for vegetarians, but all of them were sumptuous.
I made the garlic mashed potatoes for my husband’s birthday. It was a smashing hit.
Yeah yeah, it has a lot of calories and all that. But hey! it is really tasty. And you gotta cheat once in a while right? How else will you enjoy life?
The potatoes have to be boiled and later mashed along with all the other ingredients. The entire mixture can be a heavy load for most blenders. Even mine protested mightily but held its own. By no means am I proclaiming Technora blenders to be the best, but where I am concerned it has stood the test of time and use. I love their inbuilt stirrer. I don’t have to open the lid and stir the food, I can do it while the blending is on. Pure genius.
This is a copycat recipe, so my imagination can take no credit for it. But I added a twist to its story, by cooking it in an earthen bowl. It wasn’t coated inside with any kind of ceramic polish. Just pure earthenware. So when the garlic mashed potatoes cooked, the flavour and fragrance of the natural clay seeped into the potato, giving it that extra kick and twist.
Wash the earthenware once and dry it in the sun if you can. Fill the mashed goodness, add dollops of butter, garnish and bake. It’s a quick and easy recipe, and I shall become famous – because everyone is going to ask you for this recipe.
Have fun guys – I promise you a piece of heaven!
We ate at the most amazing restaurant in Hong Kong a few months back. Chef Patrick of La Table De Patrick. It was a small restaurant, with immediate and intimate service. We had called earlier to let them know we are vegetarians. He rotated our entire 5-course meal around it, using wonderful freshly available ingredients.
One dish which Chef served had a sprinkling of truffles on it. With gleeful hands, we tore at the food, but it came up short on the truffle flavour. It was crunchier and had very mild to non-existent truffle taste.
Chef explained that it was summer truffles, and has very little flavour. We uneducated, but truffle fans, learnt a lot that evening.
The most flavourful truffles are the winter ones. The white winter truffles are available from October to Christmas. These have a strong flavour and can deter new truffle tasters.
The black winter truffles are what most people serve and is more easily available. Its the most preferred variety of the lot. Available from Mid Jan to Easter. (What will happen to us truffle lovers from Christmas to Mid Jan? Hoarde! Hoarde! )
The summer Truffle is available from April to July and has a very light flavour. Almost non-existent. None of us much appreciated it.
Autumn burgundy truffles are more medium bodied and great for someone who likes truffles but cannot have too much of it because of the strong flavour and aroma.
In my family of four – three of us adore it, while the fourth needs to taste the autumn burgundy one to start developing a taste. (I have no clue where to get it from!!)
It was an educative and tasty evening and inspired me to make this scrambled egg.
If you have seen the movie or read the book – A hundred foot journey- the, to be a great chef, Hassan meets Mallory the owner of the restaurant. This is a synopsis from the book -Hassan, having heard from Marguerite that Mallory hires potential chefs by taste-testing an omelette and deciding whether the person is indeed a great chef, asks if he may cook an omelette for her to his recipe. Due to his injured hands, Mallory helps under Hassan’s supervision. After tasting the omelette, Mallory recognizes Hassan’s potential and invites him to work for her.
The omelette they made looked so amazing!! I used a part of the recipe for this blog.
Take a look!