Homecooked food March/April – the highlights

Yes, I know, I haven’t been writing here enough. It’s been a very busy few months obsessing over my PhD thesis. If you’re asking, yes, the thesis is taking shape quite nicely and I am very proud of it. What makes me a little less proud is how neglected this blog has become. But here’s a catch-up on what’s been coming out of the kitchen throughout the period of heavy duty writing:

Gnocchi in blue cheese and spinach sauce topped with sauteed girolle mushrooms.
Black rice and shellfish medley (razor clams, squid, and scallops with roe attached) cooked with chillies, garlic, and white wine served with a side of samphire.
Homemade sago gula melaka with date syrup in lieu of gula melaka.

As you can see, I’ve been eating rather well.

January home cooking with l’oeuf

Perhaps not many people know this, but I love cooking second only to my holy trinity of reading, writing, and research. This month, I attempted easy winter dishes with eggs. The first is a relatively stripped down version of the Israeli Arab (principally Tunisian) dish, shakshuka, with merguez sausages:

Shakshuka with merguez sausauges.

The other dish (I felt compelled enough to photograph) is a lunchtime potato rosti with a really good poached egg. There are a few ways to make a decent poached egg with a runny yolk, as all of you who have attempted poached eggs in your lifetime will know. To achieve the egg in the image below, dip an unbroken egg into boiling water for about 10 to 15 seconds. Just to be on the safe side, ensure that the shell is clean enough. Then, into the boiling water, pour a tablespoon of vinegar as this supposedly keeps the egg from spreading into a kind of soup. Break the briefly boiled egg and behold the wondrous half-solid shape it has already taken up as it goes into the water. Keep the egg in the boiling water for about 2 to 3 minutes before fishing it out without taking any of the boiling liquid.

Potato rosti topped with a poached egg.