Eggs and Ham

About two years ago I applied to go on “First Dates” – and they called be for an audition last October.

They asked me about the things I am passionate about, and I said cooking and food. (Obvi.. Food inever cheats on you… Now your bathroom scales.. You can’t trust that creep!)

They asked me how I would relate love and food. I said “Eggs! Eggs are the perfect methaphor.. They are hard enough if you leave them alone but you need to handle it with care because they are still fragile! Some people like poached, others prefer scrambled.. You just need to find someone that likes poached eggs like you do and if they don’t, they better be willing to compromise, otherwise you’re wasting your eggs!”

Anyway, I do love eggs, and it’s a easy go to food.. I always have eggs in my kitchen!

 
I call this Egg nest with Parma ham! This recipe takes literally no more than 10minutes (if you have an electrical whisk!)

I’ve seperated the yolk to the whites (see.. You can save the yolk for the Bag’hole recipe!) and beat the whites until peak.

Add some Parmesan cheese (I’m going to say to your taste.. There’s never enough cheese in the world for me!), and some black pepper. You spoon the mixture to some parchment paper and shape it as you wish. I rolled some Parma ham and put it in the centre of the mixture. You can cut up the Parma ham or use fried bacon/pancetta and sprinkle on top instead of you want.

Make sure the oven is preheated on a high temperature and put the egg nest in the oven to bake for about 7/8 min – please keep an eye on it, the outside should be brown and they should have risen a bit when it’s done.

 
I’ve served mine with some rocket salad, but I’m sure you can get a piece of buttered toast and it would be equally delicious.

Have a great hump day!

Ana x

Matt-ioli 

Today I had a special guest in my house, Matt Wright – he doesn’t really cook… He’s signature dish is beans on toast. So I’ve decided to teach him how to make a nice meal.

For starter we (me mostly haha) decided to make Parma ham and goats cheese ravioli. Baring in mind I’ve never made ravioli in my life – I just mastered the art of pappardelle making the other day.. Ravioli is on a whole other level!

 
For the filling, we used ricotta, goats cheese and parmaham (flown in specially from Rome thanks to my lovely friend Abi!)

We shaped the raviolis – I did the first one and the rest I let Matt get involved, and I must say he did a pretty damn good job for someone who can’t cook! – We cooked the ravioli in herbs and vegetable stock for about 15min (yes the pasta was a bit too thick unfortunately.. But we learn from our mistakes don’t we?)

Served in a bed of rocket and Parmesan salad with lemon and black truffle oil!

I must say that for first timers, we did well!

Ana x