Good Friday morning to you 🙂 As you may have seen on my Facebook page I have been flirting with vegetarianism lately, so am always on the look out for hearty, delicious dishes where I don’t feel like I’m missing out – and these fritters which I developed for Fairfax fit the bill perfectly. With sweet corn and kumara, salty feta, and herby coriander they match beautifully with nutty creamy avocado, smokey roast red pepper sauce and a perfectly poached egg. YUM. On that note you may also know I have started a sister blog to From the Kitchen called Peas & Pine Nuts which you can find here. Don’t panic though (haha, as if), From the Kitchen will still be a key focus for me, with Peas & Pine Nuts a place to share my vegetarian experiments. Also – this blog will not become vegetarian, as I will still be happily developing meaty recipes for my lovely regular clients Dish and Fairfax.
In other news, Nick flew out to Cologne, Japan and Shanghai last night (not all three at once…) and Rich is working for a few days before he gets down to the serious business (!) of studying for his forthcoming final Cambridge exams. There was much excitement last night as he heard that he had been accepted to his preferred Halls of Residence for study at Victoria University in Wellington next year 🙂 Meanwhile Pog (Henry) is as usual hard at work and study at Massey Uni in Welly, but flying up next Tuesday, then off up to Japan to join Nick for a few days – I’m so excited for him, he’s been working his arse off 7 days a week for so long (between uni and work) that he really deserves a break!
Anyhoo, have a fab weekend, enjoy the rugby if that’s your thing (it is mine), and I’ll see you here again soon!
2 avocados, sliced
*A tip for cooking poached eggs is to poach them in simmering water for 3 minutes then drain and put immediately into iced water to stop the cooking. Afetr a few minutes remove to a paper towel. When serving simply pop poached eggs back into simmering water for 30 seconds to reheat.
1 teaspoon runny honey