Tuesday, 24 March 2009

Eggs and Nettles

Last weekend seems so far away, almost too far away to comment on but I've been so occupied with work that I didn't get chance to blog at all. I didn't even get chance to knit although I was hoping to have my sweater finished by now but it's not even looking likely for me to have it finished even by the end of this week as I won't get much chance to knit.

Anyway, I had quite a nice and productive weekend apart from I didn't get to do much knitting. It all started with this beautiful sunset, then we burned one of my homemade fire logs (entirely made from compressed recycled newspaper) while I was planning my garden.

The weather on Saturday was gorgeous so I got overly excited and spent a fortune in garden centres but by the time I got home it was getting dark so I only managed to plant a hanging basked for our house.

Later on I made
Soleier , hard boiled eggs in a salty water solution. Does anyone know the English word for it? My dictionary translates it with pickled eggs which they clearly aren't as there is no vinegar involved. All you need are some eggs (free range - of course), plenty of salt, onion peel (just the dry outer layers to add some colour), caraway seeds (to add flavour) and water. You boil the eggs for about 10 minutes in the water, salt, caraway seed and onion peel mixture, shock and cool the eggs, carefully crack the egg shells evenly (so the can get well infused by the salt water), then place them in a jar and pour the liquid over it (strain to get all the seeds and peel out or it might go mouldy quickly). All you have to do then is wait for at least 24 hours, ideally a week. The longer you leave it, the stronger the flavour and marbling effect on the eggs. These eggs will keep up to two weeks and are delicious.

All you need: eggs, salt, onion peel, caraway seeds

Boil all the ingredients for about 10 minutes

Shock and cool the eggs

Place the eggs in a container and pour the strained liquid over it

Clean up your mess and make a mental note to use a bigger pan next time!

This is what the peeled eggs will look like, the longer you leave them the more intense the marbling (or cob web effect) and flavour.

On Sunday it was way to windy, or shall I say stormy to garden but I did get out in the garden to get some nettles for my lunch - that's right common stinging nettles for lunch! Rich in vitamins and minerals they make a perfect replacement for spinach in spring. Only use young plants and leaves as the older ones are rather tough and bitter. Oh, and do wear rubber or leather gloves when picking them! Once cooked they lose their sting. I had a recipe for a spinach and cheese pasta sauce and simply replaced the spinach with nettles and it turned out very tasty.

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