Casadellawilson

There is an art to cooking eggs in the shell. This recipe gives eggs cooked  to taste without that grayish tinge in the yolk.

The quick version

Cover with COLD water
Bring to boil, take off heat and let stand
Soft – 1 to 5 minutes
Hard – 15 to 17 minutes
Stop cooking in cold water

The Full Version

Difficulty – Easy
Time Required – up to 25 minutes

Method

• Place eggs in a single layer in a saucepan.
• Cover with at least one inch of cold water over eggs.
• Cover the pot and bring to a boil over medium heat.
• As soon as the water comes to a full boil, remove from the heat and let the eggs stand in the water.
  • Large soft-cooked eggs – stand 1 to 4 minutes (depending on taste)
  • Large hard-cooked eggs – stand 15 to 17 minutes.
• When cooked to the desired level, drain off hot water.
• To stop the eggs overcooking, immediately cover with cold water and add a few ice cubes.
  • Soft-cooked eggs – let stand in cold water until cool enough to handle then serve immediately.
  • Hard-cooked eggs – let stand in cold water until completely cooled and use as needed.

Tips:

• Never boil eggs, it makes them rubbery.
• Use older eggs, fresh ones won’t peel properly.
• To keep eggs from cracking while cooking, before placing in the water, pierce the large end with a needle. This will also make them easier to peel.

This appeared on the ABC program “The Cook and the Chef” and is truely brilliant albeit counterintuitive. Many thanks to Maggie Beer for a great recipe.

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Getting together with a few mates outside work is great and what better reason than someone returning from 6 months in Japan. Stevie and Jess have been working their way around Japan for food and accommodation and, naturally, everyone wants to catch up and find out what it’s been like.

Starting at about 4pm with platters of cheese with muscatels and quince paste, various p

This is such a great Italian accompaniment to so many things. Try it instead of mashed potato or just soft with a sauce (like you would pasta). A tomato sauce made with chorizo (spicy italian sausage) is just stunning.

You can also make it and set it in the fridge on an oiled tray. Then you cut it into shapes (I use triangles) and grill or BBQ it to go with just about any meat dish. Try flavouring it with a little chopped chilli (even out of a bottle) or some lightly fried herbs like rosemary. YUM!

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This one is from Udine, Italy and comes courtesy of Gianni.

Serves 4 as an “easy second plate” (separate course)

Time – 50 mins

Wine – Riesling dell’Isonzo (or a good Aussie semillion blanc would be fine also)

Note – this is not a Weight Watchers’ receipe but is yummy!

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This is just great to have in the pantry waiting for that time when unexpected friends drop in or you have just forgotten dessert. Serve over vanilla ice cream.

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The US Menus

These were conceived and prepared on our trip to the US as thankyou dinners for our very generous hosts. There are 5 menus that range from a BBQ to a formal sit down steak dinner. Hope you enjoy them as much as we did!

Menu 1 – serves 6 with leftovers
Barbecued Apricot and Chile Chicken
Barbecued balsamic asparagus
Great Potato Salad
Garden Salad with Mustard Vinaigrette

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Menu 2 – serves 5 with leftovers
Fettuccini with moroccan spiced squash, chicken, cashews and fetta
Pear and parmesan salad

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Menu 3 – serves 10 with leftovers
Roast Lamb with Port Wine Sauce
Mixed thai style vegetables
Baked jacket potatoes with sesame oil and salt
Steamed asparagus

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Menu 4 – serves 4 with leftovers
Fettucini with chicken and tomato sauce
Tomato, mozzarella, basil and balsamic salad

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