Not ready to make an Hollandaise sauce early in the morning? Don’t worry here is your perfect almost vegetarian Alternative Eggs Benedict..…and it is the perfect Mother’s Day breakfast.
Do you want to be surprised on Mother’s Day by your kids cooking? Mine are still to young to prepare this recipe on their own. Then make sure that all the basics are ready for them to prepare the most amazing breakfast for you. This dish is a bit long to prepare in the morning; so what I usually do is make everything in advance and the only thing left for the kids and hubby to do in the morning is toast the bread add the poached egg top it with sauce and bake it for 8-10 minutes. Kids will feel like 5 stars chefs and your kitchen will still be in one piece when you wake up.
Follow this almost step by step recipe and enjoy your Mother’s Day breakfast in bed.
Cut your 2 slices of bread with a cookie cutter.
Brush with EVO oil and bake it in the oven for few minutes. Keep it aside.
Bring to a simmer water with 1 bay leave and 1 teaspoon of vinegar. Drop egg in it. Poached for few minutes for a running one or 8 minutes for a well done one.
Prepare Mornay sauce. Melt butter, add flour and cook for few minutes. Add hot water and cream, keep stirring with spoon till thicken.
Add saute mushrooms, egg yolk and marjoram. Keep cooking for another 5 minutes at low heat.
Put poached egg on toasted bread, add sauce on top and bake for 5-8 minutes.
Enjoy your perfect Alternative Eggs Benedict...and Happy Mother’s Day
Here is the full recipe.
Looks like somebody forgot to close the tap in the sky in Nairobi. It is been raining every day and this Udon soup is the perfect comfy food for a cold evening. A delicious asian scented chicken stock brings the flavors together for an excellent soup.
Find detail recipe under Pasta, Gnocchi and Co.
Do you think is difficult to make homemade ravioli? I do not think so… here what you need, a pasta machine, flour and eggs nothing more nothing less. Would you like to try?
Then follow this step by step pictures and you will end up with the best ravioli you ever made. The ingredients are: 400gr white flour, 04nos whole eggs. As you see for every 100gr of flour you will need an egg. Let’s start….
Make a well with flour and add eggs.
Start working the eggs by adding flour and when flour is fully incorporate start to work the dough with both hands.
Keep kneading the dough for 10 minutes, excellent arm workout, when ready should look smooth and firm. Let the dough rest (well covered) for 30 minutes in the fridge before using.
Let the fun begin. Most pasta machine numbers go from 01 been the thickest to 6 or 7 to the thinnest. Start by dividing the dough in half, keep the other half wrap till you need it, press the dough with your hands to a 1/2cm thick. Sprinkle some flour on the rolls of pasta machine and let’s start passing the dough trough it. After you pass the pasta sheet the first time fold pasta in half and pass it again on number 01. Do this 2-3 times.
Pasta will start to stretch. Pass pasta sheet on each number 2 times, don’t fold it in half anymore, till you get the thickness that you need. For my ravioli I like to stop at number 5 and a pull the pasta 4 times to the same number. I like to feel the bite when I eat fresh homemade pasta and realized that number 5 it’s perfect for my taste.
Here is the really long pasta sheet that you will have when done.
With the help of a cup make rounds.
What you see here is simple plain Pesto sauce, will have more complex filling coming soon. Wet with water the edge of the ravioli. Fold in half and press to seal.
Take your half ravioli and bring together the two corners and press.
This is how it should look like.
Finish to make your ravioli.
My husband has a huge sweet tooth and guess what, both kids took after him… One of the easiest dessert that I usually prepare are meringues
simple meringues, chocolate one, filled with whipped cream and the Pavlova…now you understand the love for meringues in our house. Here are few ideas for you to try.
Fantastic berries Pavlova drizzled with dark chocolate
Mini Pavlova for a great tea time
Crushed to cover a cake.
This was my daughter 2nd birthday Fairy Castle cake….most of the decorations are made out pink meringue.
I wonder how this sfogliata was created….yes…. now I remember it happen by mistake. My father loves a quick strudel that I usually prepare for him when in Italy. I just use puff pastry instead of making the dough for the real deal. This time I was busy chatting with mom and asked her to peel 3 apples and when I realized that it was to much I decide to make something slightly different. I made an almond custard to give extra flavor to the apples, I then enclosed everything in two layers of puff pastry sprinkled with sugar and baked till golden brown.