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    Poached eggs are an indispensable part of the breakfast tradition. It is surprisingly easy to prepare perfectly poached eggs with creamy yolks and firm whites. Serve poached eggs with the delicious recipe, featuring steamed spinach, spring onions, and sourdough bread. Ingredients: 1 slice of sourdough bread1 spring onion3/4 cup spinach leaves1 egg3 tablespoons vinegar1/8 cup freshly grated parmesan cheesebuttersaltpepper Preparation: 1. Toast sourdough bread, then butter. 2. Wash, dry and chop spring onion. 3. Wash spinach leaves, and pat dry. 4. In a nonstick pan, sauté spinach, covered, over medium heat, until wilted, 2-5 minutes. Remove from pan and drain any liquid. Season with salt and pepper. 5. Prepare poached egg using the traditional method below. 6. Top toasted and buttered bread with cooked spinach and freshly grated Parmesan. Place poached egg on top and add salt and pepper to taste. Garnish with spring onions. When cutting the liquid egg yolk flows out - it's just delici
    In the summer, we crave light, simple meals that are quick to prepare. This spaghetti with grilled asparagus and lime is a deliciously refreshing combination. Spaghetti with grilled asparagus and lime Serves 4 Ingredients: 4 cups asparagus 12 oz. spaghetti ½ cup of heavy cream olive oil Juice of 1-2 limes ½ teaspoons sugar salt pepper pine nuts parmesan cheese Preparation: 1. Wash and cut asparagus into bite-sized pieces. 2. In a pot, cook spaghetti according to package instructions. 3. Season asparagus with salt and pepper. In a large nonstick pan, add olive oil and asparagus and cook 10 minutes over medium heat. 4. Add cream to pan and boil briefly until the cream thickens. Squeeze lime juice to taste. 5. Toast the pine nuts in a separate pan until lightly browned. 6. Drain pasta, place in pan with asparagus and cream. Place on large serving platter, sprinkle with pine nuts and parmesan. Crêpes with Ricotta and Berry Filling This wonderfully light dessert combines blueberri