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I often sauté them in butter until brown and slightly crispy on the outside while still soft on the inside Left over spätzle goes very nicely fried up with eggs for breakfast. While travelling to Ticino in the autumn, we had lighter, fluffier spätzle than I had ever had. Ingredients: 3 c flour 3 eggs 1/2 tsp (at least) freshly grated nutmeg 1 1/2 c milk 1 tsp (generous) Add the eggs and whisk. Add the milk and mix. 2) Bring a pot of salted water to the boil.

I noticed recently that all of my cooking happens either while wrangling Little Bit, or while listening fair number of the recipes I could effortlessly conjure up which part of which book I was listening to while

We figured we had either over-beaten the egg whites or under-baked the cookies. whites a pinch of salt 1 c ground almonds - blitz finer if need be. Cool completely and set aside. 2) Place egg whites and salt in a very clean, dry bowl. Fold into egg whites. 4) Pipe in circles 2.5 - 4 cm in diameter onto baking paper, and place on a double The base recipe for this, before much alteration, came from Michel Roux's Eggs.

We had been making macarons so I had egg yolks to use, so it seemed the logical thing to do. 3) Meanwhile, beat the egg yolks in a bowl. Once the milk mixture has thickened, stir in a spoonful of it into the egg yolks to temper them until about 1 to 1 1/2c of the milk mixture has been incorporated into the eggs. Turn the heat off and stir the egg-milk mix into the pot. 4) Add the sahlep mix from step 1 and stir.

tsp sumac 6(ish) c spinach, or 6 large frozen cubes 1 tbsp vinegar - I used homemade lemon vinegar, white Salt and pepper Optional: Cured egg yolk grated over the top 1) Boil the pasta until al dente, as per Grate cured egg yolk over the top if using.

We tried a couple of variants - without the bacon, then with and finally with cured egg yolk grated over My favourite, though, was the final one in which we added a little crumbled bacon and the cured egg yolk chopped 1 tbsp olive oil + 1 more for sauce 1/2 - 1 head garlic, crushed *5 rashers of bacon *Cured egg If using, crumble the bacon and grate the cured egg yolk over the top. Salt and pepper to taste. The bacon and egg yolk of course added some richness, but without making the meal too heavy.

Ingredients: For the plain ones: 3 egg whites a pinch of salt 1 1/2 c powdered sugar 3 c ground hazelnuts 2 tbsp cinnamon 2 tsp kirsch For the chocolate ones: 3 egg whites a pinch of salt 1 c powdered sugar 1/2 c cacao 3 c ground hazelnuts 2 tbsp cinnamon 2 tsp kirsch 2 tbsp sugar for rolling 1) Beat the egg whites with a pinch of salt to form stiff peaks. chocolatey ones worked better with the icing as the extra sugar balanced out the flavour of the cookie while

) I've come up with were all a caramelised brown sugar base, so we thought this time we'd try out a white Ingredients: 4 eggs 1 c light brown sugar 1/2c butter 200g white chocolate 1/2 c oats 1 1/2c flour 1/ c dried cranberries 1/2 c walnuts, chopped Zest 1 orange 1) Over very low heat, melt the butter and white Another, perhaps subtler way of doing this would also be to melt the white chocolate in the oven, caramelising I feel that this is an advantage to brown sugar blondies over white chocolate ones in that they have

the Shells: 3 c flour 1/4 c sugar 1 tsp cinnamon 1/2 tsp baking powder 1/4 c butter, cold and diced 1 egg 3 tbsp vinegar 1/4 c whey/milk 1 egg white, beaten For the Filling: 2 c mascarpone 2 1/2 - 3 c ricotta Wrap the around moulds, brushing the edge with egg white to stick together, forming a tube. Aluminium foil might work too, rolled up in this way. 5)Brush the rest of the tube with egg white and

So while I painted the crib, he made dinner. Light and refreshing, filling and very tasty. cups of chicken broth 1 1/2 tbsp cooking sake 2 tbsp soy sauce 4 cups of water 2 tbsp peanut oil 2 eggs Cook 10 minutes. 3) Add spinach and noodles and cook until done. 4) Meanwhile boil eggs for 1 minute