Caesar Salad Pita Pockets
This is a simple recipe for a healthy Caesar salad pita pocket, which is perfect to eat on a hot day.
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Pumpkin Soup
In France this is called the lovely sounding Potage au Potiron, but we'll just call it Pumpkin soup! We harvested only one potiron, but with it weighing 16lbs I decided to use just a quarter of it. If you can't get your hands on pumpkin I think you could successfully replace with carrots. The smell when cooking this is wonderful.
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Salsa Verde
My dad is famous among his friends for this salsa verde; you can find him in his tiny kitchen at regulars intervals making large batches of it to fulfill the requests that normally build up around Christmas time, He swears it goes best with poached meats like beef and chicken, but I have established it's fantastic with sausages too to cut through the fat or to stuff the whites of hard boiled eggs as a snack.
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Poached eggs
Poached eggs are one of the simplest and satisfying breakfasts you can have. I've been surprised by the amount of people who are unsure how to cook them, or even scared too! The most important thing, above everything else, is to use the freshest eggs you can get your hands on. These will not only give you the best tasting and looking poached eggs (lovely yellow yolks), but they tend to stay together more when you cook them.
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Scrambled eggs
You may not be the same, but for me scrambled eggs need to be slightly runny, have cheddar cheese in and, most importantly, enjoyed with a cup of tea. The trick with making scrambled eggs is not to have the heat on too high and to keep stirring the whole time you're cooking them.
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