Had a usual busy Friday. The breakfast menu was HashBrown, crispy smoked steaky bacon, wilted baby spinach and scrambled eggs. Alex was very helpful to start cooking before my arrival. He wanted to know the titile of my blog and I shied away from this topic. He said something that's quite interesting: "Bla, just write it on a piece of paper and hide it under your bed if you want to keep it secretive. That's called DIARY!" I promised him that I will tell him about it when I've complete the 100th posts.
Rabbit came in to the kitchen for a master class on scrambled eggs. He has asked about it since a week ago, not convinced at all when I told him that it is even faster and easier to cook 2 egg scrambled eggs. Describing my eggs as "wet", I thought he meant "Moist". Anyways, I should take it as a compliment! The proper French scrambled eggs should so moist to a degree that you can almost spread it onto your toasted bread slices.
This is how you make it:
2 eggs (well, 4 if you are hungry!), roughly beaten
A drop of mild olive (I prefer to slide in a small cube of butter)
A small pinch of salt and a grind of white pepper
You will need:
A non-stick pan (for the sack of your saintnity while doing the dish washing afterwards...) or a normal pan, I've done it in a wok, which of course works as well.
A whisk
Place your pan onto your heat source (gas, electric induction, burner ring... whatever you may have). When you feel your pan is hot (by putting your hand about 2 inches away from the bottom of the pan and of course NO touching the pan but you can still feel the heat.) drop in the oil and swirl it around gently. Slide in your eggs and Start Whisking until you get a reasonably cooked but still MOIST scambled eggs. Remove the pan from the heat source immediately then put the eggs onto your plate(s). (The pan you use would still retaining heat from your stove, you don't want to over cook your eggs!)
I made Rabbit do his American style scrambled eggs in front of me (the best way to teach is through watching people's mistakes and correct them there and then. They would never forget it!). He waited the eggs start to kind of boil then just slowly approaching the eggs with his whisk... while I said "whisk! whisk! whisk!"
So that's how he learned the scrambled eggs. He managed a quite smooth one. And he slided his 1st almost perfect eggs into the bin... I am speechless.
Anyways, I then did the Italian menu for lunch: chicken Milanese, Vegetarian lasagne, artichoke heart with roasted mushroom and aubergine salad, the usual Tri- coloured Italian salad (chekc out the colour of Italian national flag!) with basil, cherry plum tomato and mini mozzarella and the last is for RayRay- pasta arrabiata!
The Friday finished sweetly with me running to catch a taxi home after catching 100 and 1 voicemails from the lock smith. Poor guy, he must have waited like about 50 minutes before I arrived. (Sorry! the reception is awful in the building... I didn't even know he was waiting!) I thought it was ironic that I kept the lock smith waiting. If he really wanted, he would have been in and waited for me with the half finished tea. He was very cool like Hagrid and 15 minutes later, I have my balcony door opened and a key to my letter box (at last! I have to push my tiny hand in to grab the post before....)
I passed my night with a plate of Kedgeree and a few packs of Quavers.
Went to the Regency cafe this morning. Fabulous place it was! Everything is so simple and yet they always done them to perfection. Many boxing star's pictures on the wall which amuses me greatly. I love their huge kitchen and thinking how lucky the chefs are. Had the usual English breakfast with extra pan fried mushroom at the courtesy of JD.
What makes a good English breakfast:
1 cup of strong tea with a splash of milk
2 slices of toasts with butter on the side
1 sunny side up egg (enough oil in the pan, keep your yolk running- undercooked)
2 slices thickly sliced back bacon (pan fried)
1 cumberland sausage (pan fried to get the colour then cook through in the oven)
Baked beans (from the tin, heated up)
Extra:
Pan fried sliced button mushrooms (keep your pan smoking hot before you SAUTEED those babes)
I also saw one of the builders (from his dress) had 2 grilled 1/2 tomatoes.
I often wondered; did they have to go through some sort of vocal training before becoming the front house person at the Regency Cafe? For the collection of your breakfast: they all loudly "pronouce" the dishes that people ordered like opera singers (no microphone). I will surely ask one of them next time I go there.
It was not until I went to the tailor that I noticed the MOTH BITES! MY GOD! Those awful little butterfly babies ( I learned it from the web) munching on my precious cashmere long coats.... Atrocity! I don't know if it is luck or not that I was to take my coats to the tailor to get shortened anyways. But the bites! I cannot believe this. Sure it was my fault I didn't wear those coats often enough (but then I am not tall enough... they just get caught while I am going onto the stairs or coming down..) but I had the moth balls! Moth Attack! I've put my coats into the freezer now. (one way of making sure you don't have them anymore...) And ordered dry cleaning for those 2 poor coats after they are shortened.
Lesson learned! Shall be wearing all my coats often no matter what... apparently they are off from the sun lights and dry cleaning and freezer cold...
Rabbit came in to the kitchen for a master class on scrambled eggs. He has asked about it since a week ago, not convinced at all when I told him that it is even faster and easier to cook 2 egg scrambled eggs. Describing my eggs as "wet", I thought he meant "Moist". Anyways, I should take it as a compliment! The proper French scrambled eggs should so moist to a degree that you can almost spread it onto your toasted bread slices.
This is how you make it:
2 eggs (well, 4 if you are hungry!), roughly beaten
A drop of mild olive (I prefer to slide in a small cube of butter)
A small pinch of salt and a grind of white pepper
You will need:
A non-stick pan (for the sack of your saintnity while doing the dish washing afterwards...) or a normal pan, I've done it in a wok, which of course works as well.
A whisk
Place your pan onto your heat source (gas, electric induction, burner ring... whatever you may have). When you feel your pan is hot (by putting your hand about 2 inches away from the bottom of the pan and of course NO touching the pan but you can still feel the heat.) drop in the oil and swirl it around gently. Slide in your eggs and Start Whisking until you get a reasonably cooked but still MOIST scambled eggs. Remove the pan from the heat source immediately then put the eggs onto your plate(s). (The pan you use would still retaining heat from your stove, you don't want to over cook your eggs!)
I made Rabbit do his American style scrambled eggs in front of me (the best way to teach is through watching people's mistakes and correct them there and then. They would never forget it!). He waited the eggs start to kind of boil then just slowly approaching the eggs with his whisk... while I said "whisk! whisk! whisk!"
So that's how he learned the scrambled eggs. He managed a quite smooth one. And he slided his 1st almost perfect eggs into the bin... I am speechless.
Anyways, I then did the Italian menu for lunch: chicken Milanese, Vegetarian lasagne, artichoke heart with roasted mushroom and aubergine salad, the usual Tri- coloured Italian salad (chekc out the colour of Italian national flag!) with basil, cherry plum tomato and mini mozzarella and the last is for RayRay- pasta arrabiata!
The Friday finished sweetly with me running to catch a taxi home after catching 100 and 1 voicemails from the lock smith. Poor guy, he must have waited like about 50 minutes before I arrived. (Sorry! the reception is awful in the building... I didn't even know he was waiting!) I thought it was ironic that I kept the lock smith waiting. If he really wanted, he would have been in and waited for me with the half finished tea. He was very cool like Hagrid and 15 minutes later, I have my balcony door opened and a key to my letter box (at last! I have to push my tiny hand in to grab the post before....)
I passed my night with a plate of Kedgeree and a few packs of Quavers.
Went to the Regency cafe this morning. Fabulous place it was! Everything is so simple and yet they always done them to perfection. Many boxing star's pictures on the wall which amuses me greatly. I love their huge kitchen and thinking how lucky the chefs are. Had the usual English breakfast with extra pan fried mushroom at the courtesy of JD.
What makes a good English breakfast:
1 cup of strong tea with a splash of milk
2 slices of toasts with butter on the side
1 sunny side up egg (enough oil in the pan, keep your yolk running- undercooked)
2 slices thickly sliced back bacon (pan fried)
1 cumberland sausage (pan fried to get the colour then cook through in the oven)
Baked beans (from the tin, heated up)
Extra:
Pan fried sliced button mushrooms (keep your pan smoking hot before you SAUTEED those babes)
I also saw one of the builders (from his dress) had 2 grilled 1/2 tomatoes.
I often wondered; did they have to go through some sort of vocal training before becoming the front house person at the Regency Cafe? For the collection of your breakfast: they all loudly "pronouce" the dishes that people ordered like opera singers (no microphone). I will surely ask one of them next time I go there.
It was not until I went to the tailor that I noticed the MOTH BITES! MY GOD! Those awful little butterfly babies ( I learned it from the web) munching on my precious cashmere long coats.... Atrocity! I don't know if it is luck or not that I was to take my coats to the tailor to get shortened anyways. But the bites! I cannot believe this. Sure it was my fault I didn't wear those coats often enough (but then I am not tall enough... they just get caught while I am going onto the stairs or coming down..) but I had the moth balls! Moth Attack! I've put my coats into the freezer now. (one way of making sure you don't have them anymore...) And ordered dry cleaning for those 2 poor coats after they are shortened.
Lesson learned! Shall be wearing all my coats often no matter what... apparently they are off from the sun lights and dry cleaning and freezer cold...
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