Coddled eggs is a term I first came across a year or so ago when reading a book set in the 1940s. Unsure what they were I looked it (as you do), to discovered that there is a broad definition of what they mean, in that they are gently or lightly cooked eggs. This means a lot of different methods for cooking eggs fall under the term, poached eggs for example.
My version of coddled eggs is to cook them in a pot with boiling water. It’s a super easy way of cooking them and allows me to add ingredients (often just what I have in the fridge) for a bit of variety. I thought I’d share it today, using the term recipe loosely as it’s more of a method than anything else. Continue reading
Sometimes (actually, a lot of the times), I really don’t want to slave away over the stove. I want something quick and easy. Other times, I really crave comfort food, something that makes me feel warm and fuzzy inside. This week, the two came together in a dish that I call a bake, even though it’s mainly made on the stove top, because I’m not sure what else to call it (ideas on a postcard or in the comments section please as it would be nice to have a more appropriate name).
I’m not sure when I started making this – it’s been at least ten years – or where the idea came from – most likely a cooking show, one of those where people give the chef random ingredients and ask them to make a gourmet meal because you can’t get ingredients more random than this. Regardless, though, it tastes great and is quick and easy to make. Plus, my family love it as much as I do, which makes it an win-win on lazy cooking nights. Continue reading
I love red cabbage, not only for it’s colour but also for it’s taste, which is somehow both slightly sweet and savoury at the same time. Right now, it’s in season, so it’s the perfect time to use it as an accompaniment to many a meal (in our house, this is mainly Sunday lunch). It’s also really good for you, high in anti-oxidents, vitamins and minerals. You just have to get over the fact that, for as long as I can remember in the UK at least, we didn’t seem to do anything put pickle it – and store bought pickled cabbage just tastes like vinegar and not much else.
I haven’t pickled it myself because I have found a lovely version at a farmers market that saves me the hassle but, over the last few years, I have used it in a number of ways, including simply shredding along with white cabbage and carrots for a quite and easy coleslaw and braising for hours in the oven (on a low heat) with apples and brown sugar (which goes especially well I am told – as a veggie – with pork). Mainly, though, I make it this way – because it’s quick and easy and my family finish off every last bit… Continue reading