Another contribution to the kitchen lovers group led by Celia’s Fig Jam & Lime Cordial blog.
Brought back to life from the back of a cupboard is a small hand made cutting board that was once in another family’s kitchen. Message carved into the rim, front and back – ‘Mint and parsley you must chop’ and on other side ‘but please don’t use the table top’. To the person who made it, ‘even though your family gave it away I love it and use it’.
Three little salt glazed dishes found in an Op shop near where I collected the re-tinned copper saucepan.
In my kitchen for a day only, but consumed by the time you read this. A Tasmanian truffle.
And in my kitchen waiting to be eaten are:
Two perfect poached eggs.
Here’s how – I am always being asked!
Half fill with water a non stick frypan, non stick not necessary but helps when cleaning the pan later. Add one tablespoon white wine vinegar to the pan.
Bring the pan to the boil, turn down to high simmer, add eggs carefully, I usually break first in a small dish and in my best slow motion act I tip the egg into the water. Spoon the hot simmering water over the yolks as you watch them cook. Put the toast on now!
Use a fish slice to remove the eggs onto a plate so you can drain them of excess water, then carefully tip the plate and slide the eggs off onto the serving plate.
A cookie cutter can be used if you want them to look perfect but that is for restaurants.