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It’s almost time to celebrate Easter, and that means it’s about time to start indulging in Easter eggs! Although we love the traditional chocolatey eggs filled with soft marshmallow goodness, we think it’s time to show a little appreciation to the savoury type of eggs we take for granted every day – so we went egg hunting to find out how many ways you can cook delicious eggs.
Eggs really tie a breakfast together. They’re great in so many ways: inexpensive, easy to prepare, cook quickly, and offer a tasty source of protein.
These eggs are cooked in their shell in boiling water. Making them is super simple and quick! Fill a pot with enough water to completely cover your eggs and bring to the boil. There are two kinds of boiled eggs you can make depending on your cooking time.
The “hard” refers to the consistency of the egg white and the yolk. After bringing the water to a boil, leave the eggs to cook for 10-12 minutes. The bonus of these little guys is that you can hard boil a bunch of eggs at one time and refrigerate them for later. Eat them with a sprinkle of salt, or chop into a yummy salad.
Soft boiled eggs follow the same process as hard boiled eggs, but the cooking time is cut roughly in half. This gets the egg white cooked while leaving the yolk runny. Bring your water to a boil, gently lower in the eggs, set a timer for six minutes, then remove the eggs and drop them in an ice bath. They’re great on toast, sprinkled with salt, pepper, and hot sauce.
The almighty scrambled eggs. One of the coolest things about scrambled eggs is that they can be made by accident. Scrambled technically means that the whites and yolks are broken and mixed together. When you are making this yummy meal, keep in mind that eggs cook quickly. You can’t walk away from them. Whip up your eggs in a separate bowl. Heat your pan no higher than medium, grease it, pour the eggs in, then stay close with a spatula. Turn and fold them repeatedly while they cook.
Hard scrambled eggs are cooked all the way through. This is the default preparation for scrambled eggs at most restaurants, and they’re good and tasty! Add salt and pepper for a simple breakfast dish.
Soft scrambled eggs are sometimes referred to as “wet.” The difference between soft and hard scrambled eggs is their cooking time. Cook soft scrambles until the eggs aren’t runny but not fully cooked through. They’re perfect on buttered toast with salt and pepper.
An omelet or frittata is made by scrambling eggs and cooking until they’ve stabilised into a usable form. Topped with other ingredients such as cheeses, meats, vegetables or just about anything, it is delicious. A frittata is typically open-faced, whereas an omelet is folded over in half onto the additions. But the egg base remains the same.
Sunny side up means your egg yolk looks like a bright morning sun. To make these beauties, crack an egg directly into your greased frying pan and fry until the edges turn brown, WITHOUT flipping. The yolk is runny, and depending on how long you fry it, the white is completely or partially set. The runny yolk is great for dipping toast into.
The “easy” doesn’t refer to the simplicity of turning over an egg, but the state of your yolk. You go from sunny side up to over easy by simply flipping your egg when the edges start browning. This type of egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk – and some of the whites – are still runny.
Over medium is the next step after easy. Fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly is the way to cook these eggs. You’ll develop a thicker film on your yolk, but the inside is still runny. This is a good option for those that like the dipping quality without a watery egg white.
Over hard is fried, flipped, and fried again – usually with the yolk broken – until both the white and the yolk are completely cooked. Just tap the edge of your spatula into the yolk or poke it with a fork before turning it over to get the desired effect.
It’s like boiling but without the shell. This means you will be able to avoid any hard edges. Add a dash of vinegar to a pan of steadily simmering water. Carefully crack your eggs into a ramekin or a cup. Create a gentle whirlpool in the water to help the egg white wrap itself around the yolk. Slowly tip the egg into the water, white first, and leave to cook for around three minutes. The egg white is cooked thoroughly and the yolk is warm and runny. Just imagine it mixing with a bright hollandaise on an eggs benedict – yum!
Baked eggs are cracked and baked in a dish. They’re almost always mixed with other ingredients. The white mixes in and gets cooked through, while the yolk is left to be runny. The benefit of this preparation is that the egg really blends into the ingredients to create a fully formed dish.
Eggs are versatile, even in the different textures and flavours. Regardless of how you use them, they enhance any breakfast dish and they stand perfectly fine on their own.
Herbs are fragrant plants that are used when we cook our favourite recipes. Adding herbs can transform your ordinary recipes into an exciting culinary experience. They are also an especially good source of concentrated micro-nutrients. This includes antioxidants, vitamins and minerals. Different herbs have different flavour profiles, and work to enhance the taste of varying dishes. We have compiled a beginner’s list of the most popular herbs and spices to use when you are testing your skills in the kitchen!
Sweet, sweet basilWith Basil’s sweet and peppery flavour, it matches well with foods such as white meats, roast beef and lamb. Basil and oregano are good partners in crime, so be sure to pair them together when cooking your meals. Basil exudes a sweet and earthy aroma, proving that it is best served as fresh as possible! Using the herb in your Italian dishes, pestos and stir fries will add a mouth-watering pop of flavour that is likely to create an obsession hard to control!
Salmon, carrots and cucumbers are complemented by the grassy flavour of the herb, dill. The feathery fern-like leaves are best served in stews, cream cheese and potato salads, while it gives a new persona to an ordinary omelet. Pair your dill with garlic, parsley or bay leaves for a tasty surprise in your dishes! The best place to store the grassy herb for full-on freshness is generally in a damp paper towel, which is kept in the fridge.
Mint to beThere is a sweet and cool taste to mint, which enhances the flavours of foods such as pork, potatoes, peas and chocolates. Mint leaves can add a much needed taste element to a plain fruit salad, or it can be used as a healthy way to flavour your water. Marinades and jellies take on the sweet tastiness of mint, which can be a delicious flavour profile for your meats.
Beef, chicken, fried fish, pork and turkey meals mix well with the pungent and peppery flavour bomb of the oregano herb. Add in other herbs and spices like chilli, bay leaves, thyme and basil to compliment the tastes. Oregano is at it’s most tasty in tomato sauces and pizzas!
For the best results when using this powerful herb, chop your rosemary finely and sprinkle into poultry stuffing and sauces. Focaccia bread and roasted veggies also suit the woody taste of the herb perfectly. To match and balance the pungent flavour, use your rosemary with oregano, thyme, garlic or olive oil for full flavour.
Sage’s woody flavour adds to the succulent flavour of beef, pork and turkey, and even goes great with veggies, fried fish and cheese! For an extra burst of tang, using sage with garlic or lemon is a great combo to get your taste buds tingling. Hamburgers are the ultimate taste adventure when it comes to the woody herb. Remember to use the whole sage leaf for ideal tasting pleasure.
For chicken or fried fish with a peppery and a slight liquorice flavour, tarragon is the herb of choice when cooking. Prepare your tarragon spiced meals alongside parsley and chives for delicious sauces, egg and cheese dishes. A top tip when using tarragon in a dish is to use the fresh plant, as it does not dry well.
A sprinkling of thyme makes food, like rice dishes, dips and vegetables absolutely delish. The minty taste is so versatile and can be used with bay, rosemary, cilantro and oregano. It’s best to throw some thyme into egg, lamb, grilled fish and turkey recipes! For storage, roll the herb in a damp paper towel in the fridge.
Cooked with beef, chicken, grilled fish or pork, the combination of coriander with ginger or cardamom is a melt-in-your-mouth experience with flavours that are light, sweet and floral. It’s an appetising element to add to apple pies, stuffings, sausages and even green salads.
The fresh flavours of parsley make it the ideal herb to choose when cooking with your tasty fish recipe, chicken meals, potatoes, veggies, or even eggs. A mixture of basil and chives combine well with parsley, balancing out the fresh and grassy flavours. For the best results when cooking with this vibrant herb, chop finely and add at the very last moment to pasta dishes and soups, and you will create a truly delish dish
Good chives onlyThe herb, chives, has a much milder onion flavour, which works pleasantly with foods such as potatoes, chicken, shellfish and egg courses. Being quite a versatile herb, chives can easily be used as garnish to add flavoursome taste to your favourite soups, sauces, risottos and rice dishes
Cilantro is the herb to love, for those of us that enjoy our heart pumping from our favourite spicy foods. Bright and full of citrus flavour, it is great to add in tacos, curries and even guacamoles. Add elements of avocado, tomatoes, chicken and fish for a fully balanced meal.
Go on, become a herb-ivore 🙂
Roasted potato wedges are so versatile and easy to make. Try crispy wedges topped with salt, pepper, cayenne and paprika for a spiced up twist on traditional wedges. For crispier wedges, bake them for a few extra minutes and eat them up when they are still warm!
For bite-size delicious finger snacks, these potato bites are perfect. Cut baby potatoes in half and scoop out the insides of the halves. Add cheese, minced beef and butter to the potato insides, salting the mixture to taste. Place the filling back in the halves and sit them on a baking sheet, baking for 10 minutes. Serve these bites of flavour with a dollop of sour cream for a tasty treat.
For a healthy and crispy snack alternative, try making these crispy sweet potato chips. Slice sweet potatoes into paper-thin rounds with a mandolin slicer. Coat each piece in olive oil, and lay single layers of sweet potato rounds out on the baking sheets. Sprinkle with salt, and bake until crisp. Let the chips cool off for 5 minutes and then store in a plastic bag – if they aren’t already finished!
Potato salad is a hit at any braai or dinner gathering! Peel the skins of boiled potatoes and cut into large diced pieces. First mix with chopped onion and sliced hard boiled eggs and then combine with a mixture of mayonnaise, yellow mustard and salt and pepper. Sprinkle with paprika. Remember to let both the salad and yourself chill for at least an hour before serving!
Who doesn’t love crispy potatoes? We sure do. Mix dried off grated potatoes with onions, flour and any seasoning of your choice! Fry tablespoon fulls of the mixture in a frying pan, without overcrowding the pan. Press down on them slightly, letting each side cook for about 2 minutes. Serve with a juicy egg and some fresh herb sauce for dipping!
For a crunchy treat, try these loaded potato skins! After boiling, cut potatoes in halves before scooping out the potato insides, leaving a ½ cm thick skin. Brush the skin with olive oil and use salt and pepper to season, cooking until crisp. When ready, fill the potato skins with cooked bacon and grated cheese and bake until melted. Serve with sour cream and sprinkled spring onions!
For a potato dish that gets your blood flowing, whip up delicious mash potatoes with a wasabi twist. It’s simple! Mash up boiled potatoes with heated milk and butter until smooth and creamy. Add salt, pepper and a dash of wasabi to taste for that unexpected kick!
Need an easy low-carb snack? These sweet potato toast slices are the perfect health-conscious nibbles. Slice a large sweet potato into vertical slices, about 1cm wide . Turn your toaster all the way up and toast each slice twice or until slightly browned. Top off with peanut butter, banana and cinnamon or try a fried egg to top it off.
We are all hopeless romantics at heart, waiting for a Prince Charming to sweep us off our feet, or to kiss Cinderella at the Ball. Valentine’s Day is one day a year where everything is about love and romance. We encourage you to take this opportunity and create a Valentine’s Day that is worth “ah-ing” over in the cinema. Your very own movie-worthy Valentine’s Day. Here are some ideas to make that happen:
Waking up to your loved one on Valentine’s morning is one of the most special feelings in the world, especially when they are handing you a delicious breakfast plate. Start the day relaxed, and warm next to each other. Feed each other, and then kiss each other.
Being surprised and showered with gifts is something that leaves you feeling giddy, without comparison. Wrap up a box of chocolates, put freshly cut flowers in a vase or sprinkle rose petals leading to the bed for an extra bit of romance.
Unfolding a letter with carefully handwritten words, that have been thought out and inspired by your partner is one of the sweetest gifts you could ask for. Find some nice paper, and a fineliner, and write out a special message. It’s pretty unforgettable.
Treat yourself to a luxury massage for you and your partner, or if you are feeling adventurous, grab some body oil and give a sensuous massage to each other at home. This is sure to get you feeling relaxed and excited for the night ahead.
Spoil your loved one to a candlelit dinner, over a delicious three course meal, to really make them feel appreciated. Include aphrodisiac foods in the menu to increase the sensual feel of the night. Check out this (blog post) to see what these stimulating foods are, and then have a look at our (menu) to plan your romantic evening.
Walk along the beach, or sit atop a rooftop, and watch the sun go down over some bubbly and soft kisses. There is nothing more movie-worthy than a magical kiss with a beautiful view.
After a romantic dinner date, go home and relax to a famous Valentine’s movie. Some of our favourites are: “When Harry Met Sally,” “Pretty Woman,” and “Crazy Stupid Love.” Grab a blanket, slip into something more comfortable and cuddle up.
Valentine’s Day is all about romance, love and passion – and what better way to show that than through food. Here are a list of Aphrodisiacs to make your special someone feel the love this Valentine’s.
High in zinc, these aphrodisiacs of the ocean are reputable for stimulating love and fertility.
This invigorating spice, bright red and exotic, may easily be considered a symbol of love. Chilli stimulates endorphins – the feel good chemicals found in your brain – that speeds up heart rate, and makes things get a little heated.
This rich fruit is sensuous and delicious, with an aphrodisiac reputation dating as far back as the Aztecs. High levels of vitamin E maintain a youthful energy level, which ensures the spark is kept burning bright.
From the delicate, rich taste of chocolate to it’s luscious aroma, the heavenly treat is known to be sensual. Dark chocolate is especially shown to spike dopamine levels, increasing the feelings of pleasure.
Phallic shaped, the banana suggests itself to be a feel-good food. They also contain enzymes which triggers testosterone production, while elevating energy levels with their potassium and vitamin B.
Honey is created through the process of pollination, which is a symbol of procreation. Have you heard of the birds and the bees? Honey also contains boron, regulating estrogen and testosterone levels, and providing a natural energy boost.
The main ingredient in coffee is caffeine, the stimulant that makes the heart pump faster and the blood flow. It’s,also been said that coffee can put women in the mood.
A good source of monounsaturated and polyunsaturated fats, Olive Oil is a critical source for a healthy heart, the production of hormones and keeps the blood flowing. The Greeks even believed that Olive Oil made men more virile.
Strawberries are a delicious vitamin C-packed dessert that keeps the blood flowing in all regions of the body. Best served dipped in chocolate and fed to your lover.
There may be no evidence that this indulgent dessert topping will increase libido, however there is no denying that it is sure to put you in the mood.
This time of year is all about sweet treats and holiday classics. Gingerbread always seems to bring about a little holiday cheer, so why not try out this tasty recipe for a yummy holiday treat?
Makes 24 – 12 cm cookies
– 3cups all-purpose flour
– 1 1⁄2teaspoons baking powder
– 3⁄4teaspoon baking soda
– 1⁄4teaspoon salt
– 1tablespoon ground ginger
– 1 3⁄4teaspoons ground cinnamon
– 1⁄4teaspoon ground cloves
– 6tablespoons unsalted butter
– 3⁄4cup dark brown sugar
– 1large egg
– 1⁄2cup molasses
– 2teaspoons vanilla
– 1teaspoon finely grated lemon zest (optional)
1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. Preheat oven to 190 deg. Prepare baking sheets by lining with parchment paper.
7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 190°.
8. Grease or line cookie sheets with parchment paper.
9. Place 1 portion of the dough on a lightly floured surface.
10. Sprinkle flour over dough and rolling pin.
11. Roll dough to a scant 1cm thick.
12. Use additional flour to avoid sticking.
13. Cut out cookies with desired cutter – the gingerbread man is our favourite of course.
14. Space cookies 4cm apart.
15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies – very good!).
16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
17. After cookies are cool you may decorate them any way you like.
18. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
We all love a good ribeye because of its naturally juicy, flavourful beefiness. Ribeye is greatly marbled with a large portion of fat, making its rich flavour flow an absolute delight for your taste buds. Because of its natural flavour, there isn’t much need for marination – just add a little salt and pepper to taste and the meat will do the rest.
Ribeye has many different names in various other countries, but they all have the same great taste, no matter what it is called. These are a few name variations:
Ribeye comes from, surprise surprise, the rib of the cow. It is taken from ribs six to twelve, between the loin and the shoulder. It comes in two ways – either boneless or bone-in. For bone-in ribeye, it should have only one bone, otherwise, it becomes a rib roast.
You can cook ribeye at any heat you like for your desired result, but we recommend that you cook it slowly for a long time on about 60 degrees Celsius to really bring those juices out. This will give you a steak just shy of medium and absolutely delicious. If you choose to cut corners on your cooking time, you will end up chewing a rubbery, unrendered fat of meat. That just sounds awful, so try to avoid that!
Let us know how you like to cook your ribeye – we would love to hear different techniques!
The beginning and the end are the two main times to think about seasoning. For most dishes seasoning at the end is the way to go, but if it’s a slow cooked dish it’s a good idea to add some salt early so that it can cook into the dish.
There really is no substitute for the fragrance of freshly ground pepper, a pepper grinder is a necessity in the kitchen so if you don’t have one, run out and go get one. I try to get the best black peppercorns I can afford.
When it comes to salt we recommend you use inexpensive fine sea salt for bulk seasoning things like pasta water. For crushing over things at the last minute we recommend that you use sea salt flakes.
We’re all responsible for overdoing it with the salt at least once, you just have to think smart when it happens.
Pretty much the only way to fix a serious case of over-salting is to dilute your dish. When it comes to a stew it can get tough, but by not salting the accompaniments such as mashed potato or rice you can disguise your salt generosity.
The power of suggestion can sway people’s taste buds, so rather keep the over-salting situation to yourself.
Before you start cooking it helps to have a think about how much salt each ingredient is contributing. For example, if you have a heap of bacon, olives, capers or anchovies the dish will probably already be salty enough.
Remember that if you’ve been tasting and tweaking your dish for a while, it’s a good idea to have a break every now and then, and a glass of water. You can also get someone else to give you their opinion.
If you are making pies, remember that the filling will be eaten with the pastry, so adding a bit more salt could be a good thing.
Younger people tend to have more sensitive taste buds than elderly people. Likewise, people who rarely eat salty food will be more sensitive to the taste. You can serve some salt at the table for guests to fine tune to their tastes.
The colder things are, the more dull the flavours are perceived. Take this into consideration when cooking these meals.
