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I have decided to add something a little different to my posts from now on as an addendum, combining my two great loves of cooking (and eating) and reading. I noticed recently that all of my cooking happens either while wrangling Little Bit, or while listening to an Audiobook. When linking the Broccoli and Cheese Scone recipe to the post about making mascarpone to pair with sweet scones, I suddenly had a vivid image in my head of a sedan chair being carried through rice paddies. It took me a second to place it, but then I realised that it was from WS Maugham's The Painted Veil which I had been listening to when I made the scones. After realising this, I scrolled back through older posts and for a fair number of the recipes I could effortlessly conjure up which part of which book I was listening to while making that recipe. This being the case, I have decided to start including a note on what I was listening to at the time on some posts. Going forward, I will simply include a note on the books on the recipe I am typing up, either at the top or the bottom. For older posts though where something in particular stands out, I am going to go back and add a note to recipes. Feel free to go take a look! I will tag recipes with a book note with the label "book" so you can search for them, otherwise, just scroll! Any book recommendations or comments are welcome! I will also add an Amazon.co.uk link to the books so you can read them for yourself if you want! These are affiliate links, but you pay no extra for the books. I may (still not entirely sure how this works) just get a commission on the book.

Recipe Cook Time: approx. 1 hour -- Portions: 4-6 -- Cooking Level: Easy Ingredients: for the mayo: 1 egg yolk 3/4 c rapeseed oil 3 tbsp rosehip vinegar 1 tsp mustard (preferably whole grain) pinch of sumac onion, dicced 1/2c raisins For the melts: butter, toast, grated cheese to top, urfa biber 1) Place the egg yolk in a small bowl and beat with a whisk.

of left over soup (the soufflés also paved the way for custard with the leftover cake, as there were egg yolks left ;) ).

With eggs or not. Very versatile and easy. Ingredients: 1 1/4 c flour 2 eggs (I had used all my eggs on the soufflé the night before so instead I used 4 egg yolks - these came out beautifully!) 1 c milk 1/4 c oil Cheese, ham, spinach, mushrooms, fried eggs, cockles, tomatoes, Swiss chard.... the pumpkin purée 2 dates per crêpe 1 tsp lime juice 3 slices of mozzarella Black pepper 1) Mix flour, egg

using leckerli for the bread occurred to me, and then it occurred to me to do this using eggnog as the egg Ingredients: 2-3 c (ish) of leckerli, enough to fill a small baking dish 4 egg yolks 1/2 c cream 1 1/ Perhaps this is because it is too similar in composition to the regular make up of the egg portion of

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

: 2 c ground almonds 3/4 c sugar 1 tbsp cocoa powder 2 tbsp flour 1/2 tsp cinnamon 1/4 tsp cloves 2 egg tbsp cream 1 tsp dried orange peel, crushed 1) Combine the dry ingredients in a bowl then stir in the egg

It is often served with ham and a fried egg on top, referred to the skier's plate, and comes with a pickle spinach 2 tomatoes 100g mature cheese (given where I live this tends to be L'Etivaz or Gruyère) Bacon 1 egg Fry an egg, leaving the egg yolk runny and place one on top of each portion (season your fried egg however

: 2 c ground almonds 3/4 c sugar 1 tbsp cocoa powder 2 tbsp flour 1/2 tsp cinnamon 1/4 tsp cloves 2 egg beaten 150 g dark chocolate 3-4 tsp kirsch 1) Combine the dry ingredients in a bowl then stir in the egg

I had also recently read a new trick for firming up the egg whites which I wanted to try and had some broccoli on hand and nine (yes, 9) egg whites left over from making leckerli and eggnog pudding...So butter 1 tbsp flour 1 c milk 1 c grated parmesan 1 tsp sumac ( or more) salt and pepper to taste 9 egg Preheat the oven to 220°C and boil the kettle. 5) In a large bowl, beat the egg whites to STIFF peaks a pinch of salt and the lemon juice (my new trick for making them rise better). 6) Stir 1/3 of the egg