My kind of Easter egg

Yikes! Is it really Easter already? I've been a busy bee since I last blogged, which explains the lack of posting activity...but hey, four whole days with Carters around sure makes it easier to do a bit of catching up.

To kick off the Easter bank holiday we enjoyed a fried egg on toast with piccalilli. The quickest and most delicious breakfast, lunch or can't-be-arsed dinner.

What you need
piccalilli
an egg
some cheddar cheese
toast

The do
Heat a fry-pan, drizzle some oil and crack an egg into the pan. While this is happening, put on some toast and thinly slice a couple of pieces of cheddar and lay on to the toast. When the egg is done, place it on top of the cheese and then spread a teaspoon of piccalilli on top.


After breakfast we visited the totally amazing John Soane museum - be sure to go early in the day, as the queues get pretty long in the afternoon. There is also a nice cafe around the corner called the Fleet River Bakery that does decent coffee and other treats.

Simply the zest: Part 2

It's been about a week and a half - the snow has melted and been replaced with grey skies and drizzle, and my jar of Ottolenghi lemons haven't gone mouldy like I thought they would.
The next step is to firmly squish the lemons down into the jar getting as much juice out of them as you can.



Then add a few sprigs of rosemary, a big red chili (I split mine down the middle because I thought it would look pretty) and the juice of six lemons and then top it off with a thin layer of olive oil to stop mould growing on top. Now I have to leave them to mellow in the yellow for another four weeks...

Simply the zest: Part 1

Tonight I spent a snowy evening indoors watching 30 Rock. After plowing through most of season one, I was feeling a bit Liz Lemon-ed out...so I decided to take the lemon theme into the kitchen and try out Ottelenghi's preserved lemon recipe.

I've the done the first part: cut a cross into 6 unwaxed lemons lengthways (stopping short 2 cm from the bottom so the lemon is still intact). Stuff each lemon with 1 tablespoon of sea salt then seal them in a sterilised jar.
Now I have to let them mellow for a week. Watch this space...