This is such a simple recipe for a nice sweet, salty, savoury snack. I found myself with a surplus of kale (even though I use kale in my smoothies every morning). Probably because it is so available at my local … Continue reading
Today at the farmer’s market it was all about fresh strawberries. At the kids workshop we made strawberries with fresh herbs and raspberry balsamic vinegar. I asked the kids whether or not they had ever tried strawberries with vinegar. Nope, … Continue reading
This is a great dish to make with all the fresh, local asparagus that’s ready for you to enjoy right now. The season goes fast so get to your local farmer’s market before it’s gone! raw asparagus salad 1 bunch … Continue reading
I originally intended to make this with chestnuts. I had purchased some beauties and steamed them, but unfortunately could not get the shells off. If anyone has any tips on how to remove the shell from chestnuts, I would really … Continue reading
This is a nice salad for lunch or dinner!
I used root vegetable to make ‘hickory’ sticks.
Just julienne your favourite root veggies, saute them in coconut oil in a cast iron pan. I used beets, parsnips, sweet potatoes and parsley root.
Poach some eggs while the veggies are sautéing.
Add the eggs to the top of a mound of fresh greens – I like arugula! I added my maple syrup, mustard, olive oil and apple cider vinegar dressing before adding the eggs. I recommend just a little dressing because the runny yolks of the eggs mixes really nicely with the dressing to make it thick and delicious!
To the top of the eggs, add the sautéed ‘hickory’ sticks. My version of ‘hickory’ sticks uses smoked sea salt that I purchased from Wicklow Way Farm .
If you get a chance, they’re definitely worth a visit. They have a great assortment of tomato seedlings and seeds!
SECRET TIP: I know a lot of cookbooks recommend adding vinegar to the water when making poached eggs, to hold the whites together. I found a way that works for me and doesn’t use vinegar. I just fill a shallow fry pan with water. Let it come to a boil, reduce to a low simmer and stir the water vigorously with a slotted spoon. Then crack the eggs into the water. The gentle swirling of the water works to hold the whites intact. It’s always worked for me.
Do you have any secrets for making your poached eggs that you’d like to share?
I’d love to hear about them.