Recipes Archive

I’m totally¬†organised. So when I woke this morning and remembered that it was the day of my son’s field trip to see elephant seals, I wasn’t unprepared. Okay maybe a little.

By 7.30am I was in Safeway raiding the shelves for whatever might constitute the recommended lunch. From the guidelines:

“Everyone should bring a substantial lunch including a couple of snacks and two drinks. No candy or gum (Darn! How can they do this to us? Oh, well, it’s California after all.) And it’s the teachers not parents that have to deal with the onset of hyperactive bloodlust following the over consumption of Sunset Yellow E110 and Allura Red E129. ) Who can blame them for the strict guidelines?”

“There is no food available to purchase at Ano Nuevo.” Facepalm! That was my back-up plan. Hand the kid some money and set him free. How can this be? I can’t remember the last time I prepared a school lunch. Probably the last full day field trip. My children normally buy lunch at the school cafeteria. The school cafeteria supplies a range of “Kid friendly meals, milk and an organic salad bar.” The quality has¬†moved on from the Slop of yesteryear.

Which reminds me. I grab some organic pre-sliced apples so I don’t get the dirty eye from the Moms that are conscious of both their child’s nutritional needs and others.

I also grab¬†Lunchables which is technically not food. More of a food substitute. It’s actually the backbone of the American economic recovery. Just doing my bit for the economy. Then into the cart go¬†turkey rolls and¬†pre-boiled and peeled eggs.

It may come as a surprise to some Americans that other countries prepare would prepare these foods from scratch.

It may come as a surprise to some countries that you can buy prepared foods and not have them leak all their nutritional value into the plastic wrapper. I mean this can’t happen, can it?

Oh well. I think the lunch bag looks the part. And I do have a back up plan. My Swiss friend is accompanying the class and she can always be relied on to produce a range of nourishing delicacies for all and sundry.

The destination:

“Ano Nuevo State Park’s rich variety of social and cultural resources draws visitors from around the world. The park’s Natural Preserve offers an extraordinary wilderness experience, where every year up to 10,000 elephant seals return to breed, give birth and molt their skin amongst the scenic dunes and beaches.”

The ultimate approach to exfoliation. Gotta hand it to dem seals. They know the secret to youth and beauty. Exfoliate, exfoliate, exfoliate.

I drop everyone at school and return home to consider my own nutritional needs. I came off a 30 day detox diet with a thud on Monday so I’m feeling a little like a seal myself. Now I’m searching for some balance in my diet. For my mid morning snack I throw together some ricotta and fruit to satiate the sweet tooth and boost my protein intake:

 

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And forgive me if I post this prematurely with typos. I must now go and meet my son’s bus and hear all about the seals.

 

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Test Kitchen: Sunday Brunch. Poached eggs on ciabatta with bacon and Hollandaise Sauce. 

There is a man in my kitchen. This is nice after a week of solo parenting. If I feed him will he stick around?

Oh look he’s about to feed me. Even better:

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The Enlightened Housewife’s Personal Chef¬†

My husband is home now. He was away for a week in Atlanta for a conference. After a week in a compound,¬†in a Country Club in Georgia with his every need attended to while being preached at by management,¬†he’s ready for a spot of autonomy in the kitchen.

Today’s recipe is perfect for a leisurely Sunday brunch. This was served up shortly after the photo above was taken.

 

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Poached Eggs With Hollandaise Sauce

 

 

Poached eggs on Ciabatta with Bacon and Hollandaise Sauce

Ingredients

4 eggs

H2O or water.

9 inches to a ft long ciabatta stick.

butter

6 rashers of bacon or 6 slices of smoked salmon

Hollandaise sauce. I find it’s hard to find a good quality sauce in the main supermarkets. You can make your own by using a good quality ¬†ranch dressing with half a lemon squeezed into about 1/4 cup ranch.

chives to garnish

Recipe

Halve and slice the ciabatta lengthways. Turn the oven onto broil (or ‘grill’ in English speaking countries.) Place the sliced ciabatta under the heat and grill until golden. Meanwhile poach the eggs. This is best done in a deep frying pan half filled with water.

Butter the grilled ciabatta. Fry the bacon and assemble. Drizzle or pour your hollandaise on top and finish with chives.

Warning: Highly calorific comfort food. Hubby made cheeseburgers for dinner and I gained five pounds in a day. Which is fine because it’s all good organic fats to keep the mind and body healthy.¬†I¬†tell myself I gained the weight on the bits that count. Booty boobs and brains.

More recipes to come soon, Housewives.

 

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Today started pleasantly enough. I woke up with the arms of my two tow-headed boys wrapped around my neck. It’s become a ritual that when my husband travels, any assortment of our children spend the nights with me. Last night, Axel (8) helped me bath and tuck down the twins (3).

It was a random outcome. Kaelyn slept in Axel’s bed and Buzz slept under his own bed. I don’t know why that worked for him but it did. The rest of us tucked down together and we all slept until 9am today.

It’s Martin Luther King Day today which means no school and the kids give me a history lesson:

“Mom!” says Cosmo (6). “Martin Luther King Jnr was born in Atlanta, Georgia on January 15th 1929.”

That’s where Dad is,” offers Axel helpfully.

“In 1929,” asks Cosmo? “No! Shut up Cosmo,” ¬†“He’s not a Time Lord Idiot,” says¬†Axel.

“Mom!” says Cosmo. Axel is trying to segregate me!”

Following that they pull the cushions off the couch and play, “Whupp each other¬†on the bus”. ¬†It’s a more violent version of “Wheels on the Bus”. My children are not terribly politically correct at the best of times but they do have an appreciation of American history.

And to all it is beyond belief that you’d treat someone differently because of the color of their skin.

Meanwhile Hubby is slumming it here:

Chateau Elan in Braselton, Atlanta.

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Chateau Elan Winery and Resort, Atlanta, Georgia.

From the website: “From the moment you drive through the gates of Ch√Ęteau √Član until the moment you leave, you will expe¬≠ri¬≠ence warm hos¬≠pi¬≠tal¬≠ity com¬≠bined with the beauty of the French countryside.”

I’m sure it’s awful. It’s amazing what you can do with a wide angle lens and Photoshop these days. No seriously, it’s on my list of places to¬†run for when I need ¬†a respite. That or a suitably appointed detox unit.

I can only dream.

Anniversary Day Recipe

I did mention previously that I was craving eggs and salmon. Here is where I got today:

MLK Day Breakfast Burritos:

Ingredients:

wheat tortillas

spreadable cream cheese

Mexican cheese

3 eggs

milk and butter

3-5 Oz smoked Salmon

Salsa

A selection of the following toppings

Avocado, spring onions, red pepper flakes, Serrano peppers, chives, pesto sauce.

 

Directions:

Scramble the Eggs:

Break eggs into a bowl. Add a slosh of milk and roughly half a teaspoon butter.

 

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Sprinkle in some red pepper flakes if you like to dial up the heat and whisk. Not too vigorously. Just introduce the ingredients together.

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Returning to your stovetop, turn the heat up to medium. Tip the butter into a medium sized pot first and when it has melted pour the rest of the egg mixture in; stirring continuously with a whisk. ¬†The eggs shouldn’t take long to scramble:

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This is on the dryer side. Some people prefer to  take off just before done as the eggs continue to cook.

Prepare  a tortilla:

Heat a burrito sized tortilla in a frying pan on a medium heat. Heat about 20  seconds on both sides with the edges just starting to pull inwards when done.

Assembly:

Lay the tortilla flat and spread the tortilla with cream cheese. Lay the slices of smoked salmon on top. Spoon a couple of tablespoons of the eggs on the salmon and dress with salsa and Mexican cheese. For the additional toppings I elected to use avocado and red pepper flakes. Roll up your tortilla and enjoy:

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