We had a small surprise party for Hiromi’s birthday this morning. I made my shakshuka recipe (here) and replaced the eggplants with capsicum which the Japanese people call paprika and the American’s I’ve met here call bell pepper. It was a good choice because Hiromi’s French husband, Olivier is an amazing baker (Hugo et Leo). So, with the abundance of bread present, dipping, eating with hands and plate-cleaning via bread piece were all mandatory.
So as with anything in life, there are pros AND cons to my new abode. For instance, my little home doesn’t really have a stove..or an oven.. well, I have one single stove thing but it takes AGES to heat up and even longer to COOL down. In short, it’s shit and it wastes a lot of energy! So today, I experimented by making scrambled eggs in the MICROWAVE. Obviously this has been done before as there are numerous recipes posted over the internet but I am so overjoyed at my success that I just HAD to share the “recipe” with you! 1 free range egg 1/4 cup milk Place both ingredients in a microwave safe cup and whisk until combined. Microwave on high for 50 seconds, stir. Then microwave for a further 45 seconds. To finish, sprinkle with seasoning – I used Japanese 7 spice. Oh my goodness; so fluffy and quick! Why hadn’t I made this before?!
This morning, I came across the following phrase on the internet and I instantly fell in love:
“TGIM – Thank God It’s Monday”
So, TGIM everyone! Wishing you all a week of health and happiness.
I’m welcoming a busy week ahead by nourishing my body with boiled free-range eggs and steamed asparagus soldiers. If you would also like to do the same, then all you need is a bunch of asparagus and some eggs. First, wash the asparagus, then bend each spear until it snaps; to remove the woody bottom end. To cook, boil or steam. Thin spears take about 2-3 minutes whilst thicker spears take 3-5 (keep an eye on them to avoid overcooking – ideally, the spears should be firm enough for dipping). Next, soft boil your eggs (3-4 minutes) then serve with the warm asparagus. Lastly, get dipping!