Monday, October 2, 2017

Tips for the Ultimate Poached Egg

My favourite kind of prepared egg is the poached egg. Here are some tips to ensure the ultimate poached egg:

 Make sure the eggs are fresh – fresh eggs hold together better when slipped into the simmering water. Test your egg’s freshness by putting the egg into a bowl of water. A very fresh egg will immediately sink to the bottom and lie flat on its side – a not so fresh egg will float.

Eggs for poaching must be at room temperature.

Some people prefer to use a shop bought egg poacher but I prefer to do the trick in a pot of simmering water. But if you prefer the pot of simmering water method remember to add a bit of vinegar to the simmering water – it helps hold the egg together. Note: The water must be simmering not boiling.

As soon as the water is simmering, slowly submerse the whole egg with shell and all in the hot simmering water for 10 seconds before you break it. This ensures the whites on the outside of the egg hold together better during poaching.


 Use a spoon and give the simmering water a stir to form a little whirl pool before breaking the egg into the simmering water. The reason for stirring the water is that the centrifugal motion will pull the egg together when you slide it into the water.

I prefer to break the egg into a saucer and then let it slide into the center of the whirling but be careful not to break the yolk. Note: You can also break the egg direct into the center of the whirling water.
Normally you can poach it for 3-5 minutes until cooked.

When done scoop out with slotted spoon onto a paper towel to dry excess water from the now poached egg.

Best enjoyed on a buttered slice of toast!


Saturday, July 15, 2017

Carrot, celery, and egg salad


·         300 g carrots
·         300 g celery
·         2 hard-boiled eggs
·         ¼ cup mayonnaise
·         3 Tbsp. lemon juice
·         ½ tsp. salt
·         Black pepper to taste


Grate the carrots coarsely and place in a bowl. 

Grate celery and add to carrots.

Dice eggs into small pieces and add to carrots and celery. 

Blend lemon juice into mayonnaise and add to salad. 

Season with salt and pepper and mix ingredients together

Serve this on lettuce.

Thursday, July 13, 2017

Frozen Alaskan Iced Dinner

During one of my world tours I found this recipe in Alaska. For South Africa it is the ideal hot summer light meal.


2 cups (400 ml) free range water or certified spring water


Fill 2 ice trays with the water – make sure that all ice compartments are equally filled.

Place the water filled ice trays in the freezer – at least -8˚C. Make sure it is level in the freezer.

Shut the door to the freezer.

Freeze for about 6 hours or until it is frozen.

Dish up and enjoy.


Five High Protein Breakfasts

Here are 5 recipes you can match and make in your own kitchen. And it won’t take much time. You can even prepare it the evening before.


Granola is a mixture of grains.

·         1½ kg rolled oats
·         250 ml (1 cup) olive oil
·         160 ml (⅔ cup) honey
·         250 ml (1 cup) dried coconut
·         250 ml (1 cup) sesame seeds
·         30 ml (1 tbsp.) vanilla essence
·         190 ml (¾ cup) whole-wheat flour
·         10 ml (2 tsp.) Brewer’s yeast

Preparation: Heat oil, honey and vanilla essence until the mixture is thin. Stir it into the dry ingredients and spread in shallow oiled pans. Bake in 150⁰c (300⁰F) oven until evenly browned for about 20 minutes, stirring every 10 minutes. Store in tightly sealed jars in the refrigerator.


·         180 g (2 cups) rolled oats
·         90 g (1 cup) wheat germ
·         30 g (⅓ cup) sunflower seeds
·         15 ml (1 tbsp.) Brewer’s yeast
·         3 ml (½ tsp.) kelp
·         45 g (½ cup) crushed wheat
·         45 g (½ cup) seedless raisins

Mix all the ingredients together and use as needed, moistened with water, milk or yogurt, topped with a teaspoon of honey. Just before serving add grated raw apple, guavas, bananas or any other fresh fruit as desired.


Boiled or poached eggs can be enjoyed twice or three times a week. A raw egg beaten with orange juice, a little water and 1 tsp. honey, or a raw egg with ½ a banana and a glass of milk is the best and healthiest way of having eggs.


You will love this delicious breakfast. The vanilla rice milk adds a bit of sweetness as well as creaminess. (Vanilla rice milk is non-dairy and lactose free).

·         100 g quick rolled oats
·         480 ml vanilla rice milk

In an uncovered saucepan, combine the rolled oats and vanilla rice milk. Bring to simmer and cook for about 1 minute or until slightly thickened. Cover pan, remove from heat. Before serving let stand for 3 minutes.


·         160 g cooked barley
·         120 ml vanilla rice milk
·         45 g chopped pitted dates

Preparation: In a saucepan, combine all the ingredients. Heat on stove until hot.

Monday, July 10, 2017

Basic Recipe for Garlic Snails


·         125 g butter
·         4 cloves garlic, crushed
·         15 ml lemon juice
·         200 g tin snails, well drained
·         15 ml   freshly chopped parsley
·         Black pepper and salt to taste
·         8 g mozzarella cheese, grated (optional)
·         4 slices day-old brown bread, crusts removed and cut into fingers


Melt the butter in a small saucepan. Add the garlic and lemon juice and simmer for about 3 minutes. Rinse the snails under cold running water and pat dry with paper towelling. Add to the butter mixture and heat slowly for about 5 minutes. Season with parsley and salt and pepper if necessary. Spoon the mixture into four serving bowls and sprinkle with the cheese. Place under the heated oven grill until the cheese just begins to turn brown. Serve with the brown bread fingers. Serves 4.

Saturday, July 8, 2017

The Ultimate Deviled Sauce

I use this versatile sauce since 1979 and it is equally delicious on burgers, steaks, pasta, chops, and many more dishes.


·         1 chopped onion
·         25ml cooking oil
·         200ml tomato sauce
·         130ml fruit chutney
·         50ml Worcestershire sauce
·         50ml vinegar
·         125ml brown sugar
·         2 garlic cloves, crushed
·         5ml paprika
·         5ml cayenne powder


1.       Sauté onion and garlic in the oil
2.       Add all the other ingredients, bring to boil and simmer for 4 minutes
3.       Use it for basting or over any type of food

Tuesday, July 4, 2017

Spice up your Eggs!

Here are 5 tips to spice up your eggs:

1. A tablespoon of sherry does wonders for scrambled eggs and omelettes. Beat it into the eggs before cooking.
2. A tablespoon of vinegar added to water before poaching eggs helps to keep the whites from spreading.
3. You can make an egg poacher to keep egg whites from spreading by removing the top and bottom of a shallow can. Place the cut-out can in a pan of simmering water and crack the eggs into it.
4. When you hard-boil eggs for stuffing, stir them gently for the firsts 2 minutes. This sets the whites. The yolks will be in the centre, leaving a strong wall of white around the yolk that won’t break when the eggs are stuffed.
5. If there is not time to have hard-boiled eggs for egg sandwiches, scramble them until they are very dry. Cool, and then add mayonnaise and the usual seasonings. A touch of curry powder does wonders.