This was an accidental discovery. I had some friends coming for lunch and I had baked ricotta with salad in my mind. But I’d forgotten that I’d used the ricotta. Oops.
There is no rule against using a timer though to train your superpower. The trouble is that how long an egg takes to cook to perfection depends on the size of the egg. The little eggs from the Australorp bantams I have at the moment take just over three minutes from boiling water to white all set and yolk just starting to set, the way I like them.
I saw an episode of Jamie Oliver’s American Food Revolution, where they were teaching people to cook corn on the cob with chili and lime. The flavour combination inspired these. They work really well.
My new favourite breakfast is sourdough cottage cheese pikelets (or hotcakes if you are in USA).
I’m harvesting squash, tomatoes and capsicum from the garden, so this is my current favourite breakfast.
Buckwheat isn’t actually a cereal, but seeds of a flowering plant from the smartweed family (which also includes weeds like dock and three cornered jack, along with rhubarb and sorrel). It is supposed to be easy to grow in the garden in the right climate – but mine isn’t right.
Banana season peaks in February in this part of the world (northern NSW).
This is one of my favourite recipes for a “meal tree” for a new mum.
These little tarts use a strong egg custard to encase the mulberries and give them enough lunch box stamina.
This recipe makes a dozen omelette pikelets with just three eggs.