Happy Friday!

March 16, 2012

I am so happy because it’s Friday… 9-5 jobs do that to a girl.

Anyway a little round-up from this week…

A quick, easy and very tasty dinner recipe

A tour around a Thai market

A recipe for a Thai soup – Tom Jeud

Also go check out what been happening on Swoon

A little blog about our visit to Hua Hin

Some ideas about getting creative

Would you wear a crown of flowers?

Another Thailand blog, this time we’re in Ranong

A sentiment all freelancers should consider

I hope it’s been a good week for you all, it’s been tough for me with lots going on so looking forward to some downtime this weekend, I am seeing friends tonight wine might be involved there, seeing more friends and their beautiful children tomorrow before a date night with my Husband and then a day spoiling my Mama on Sunday for mother’s day; brunch, flowers, tea and cake, plus shopping all on the agenda.

What are your plans for mother day? Are you making anything nice or going out to eat?

x

Advertisements

Baked Eggs

February 27, 2012

I am busy writing lots of blogs of my best finds in Thailand at the moment, please be patient it was all such a long time ago!

In the meantime I thought I would share a little breakfast idea.

My new favourite way of making eggs at the weekend is baking them.

No fuss, no mess and so delicious. It’s like the grown up, extra tasty soft boiled egg.

For 2 you need;
4 eggs
handful of spinach
1 large tomato, chopped into small chunks
4 rashers of bacon, grilled, chopped
small spring of rosemary and thyme
seat salt and black pepper

plus 2 ramekins
oven at 200c

Get the best eggs you can, it makes all the difference and usually you don’t pay that much more, my current favourites are Burford Browns

First I put a little spinach in the bottom of each ramekin, no need to cook in advance.

Then I cooked off the tomato, chopped into small pieces with half of the rosemary and thyme for a couple of minutes

Then add the tomato and (already grilled) bacon to the ramekins with the spinach

Then you just crack your eggs over the top and season, sprinkling the rest of the herbs over the top

Then pop the ramekins on a baking tray and bake for 13-15 minutes at 200c meanwhile toasting yourself some sourdough bread

Then serve, dipping your soldiers into your delicious pot of egg and spooning the tasty treats and the white beneath.

So good.

Think of all the different combos you can make…

My next try is going to involve mushrooms and cream, or maybe chorizo. Bring on the weekend.