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Tonight we had to make something quick as Mr Rigg was heading out for a bike ride with Buddy.  So I made our favourite scrambled eggs on delicious Campanou bread (a French country style loaf) from Barbakan.

I boiled some asparagus, fried mushrooms in butter and added some pretty pink thyme flowers, before lightly frying the asparagus in the mushroom pan to give it a bit of glisten!  All on top of the scrambled eggs and soft bread it was lovely.

Spaghetti bolognese and variations of it are one of Mr Rigg’s favourite meals.  I’m not so keen on spaghetti bolognese as we know it in this country, made with minced beef – I would rather make a sauce of slow cooked meat.

So whilst trying to be a good girlfriend, last night I used some leftover minced pork to make tiny meatballs to sit on a bowl of pasta and served with lashings of homemade tomato sauce.

I say they were ‘made up’ meatballs, because I just added bits and pieces as I saw fit.  The ‘bits and pieces’ included breadcrumbs, fresh sage, grated Parmesan, an egg and seasoning of salt and pepper.  I mixed this all together and started to make my meatballs.

I made them quite tiny – like a large marble size – and popped them on a tray and into the fridge to firm up for a bit.

Next I fried them in a little oil to brown them – and set off the smoke alarm…which is a regular occurence in our house – our neighbours must think we are terrible cooks!

Then the final stage of cooking them was to pop them into the oven covered with foil whilst the pasta cooked. 

I popped the cooked meatballs on top of the pile of steaming pasta and then ladled over some of my homemade tomato sauce.  Topped with a little grated Parmesan and plenty of black pepper for me, they were scrumy.

For lunch today we had a delicious and quick meal – potato and chorizo hash with spring greens and a fried egg.  It’s a great storecupboard or leftovers meal, we used up some leftover cold new potatoes and a chorizo sausage we had in the fridge (they keep for ages).

Heat up a pan nice and hot, slice up the chorizo into smallish piece and fry until they start to brown.  Slice the cold new potatoes and add them to the pan, stirring carefully over a medium heat. 

Season with some ground black pepper and cook until the potatoes start to go golden and crisp.

Finely shred a couple of handfuls of spring greens and add to the pan and stir in.  Add a little dash of sherry vinegar and some salt (not too much, the chorizo is quite salty).

In a separate pan fry your eggs.  When they’re ready pop the potato and chorizo hash onto a plate and top with a fried egg.

Sorry no pictures – maybe when I get a new camera I’ll make it again and take some snaps.

There is something so lovely and comforting about being able to wander to the bottom of your own garden and pick something for dinner.  Last night I decided to pick some of the yellow sunburst squash that I have growing in my vegetable patch. 

These UFO shaped squash are so pretty – although mine are looking a bit sorry for themselves.  They’ve started to rot a bit where the flower blossomed with all this rain we’ve had recently.  Also, the ones I usually see in my local grocery are much more yellow – mine are a bit pallid!

None-the-less they taste lovely.  So I picked a few and brought them inside to be eaten within half an hour of picking – now that’s pretty special.  Beat that supermarket giants!

For tea we had scrambled eggs on toasted bagel with garlic fried squash, oregano flowers and Gruyère.  Fresh flavours and very tasty – and I love the yellow from the eggs and squash flecked with the purple from the oregano flowers.

Scrambled eggs on toasted bagel with garlic fried squash, oregano flowers and Gruyère

Feeds 2

A couple of small yellow sunburst squash
2-3 cloves of garlic
Olive oil
5 medium eggs
Handful of oregano flowers and leaves
Gruyère cheese
2 bagels
Butter

Heat a frying pan with some olive oil.  Finely chop the garlic and add to the pan – softening it gently.

Thinly slice the squash and add to the garlic.  Fry until soft and starting to turn a little golden and season with salt and pepper.

Meanwhile, make your scrambled eggs – here’s how I make mine.

Put your bagels on to toast and butter them once they’re ready.

Add the oregano leaves to the scrambled eggs, mix together, then spoon over the bagels.

Take your fried squash and place on top of the eggs and grate over some Gruyère cheese.

Finally, sprinkle over some oregano flowers and eat!

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Eat the Earth

I love food, especially locally grown and seasonal food. This is my place to share my food finds and the food I like to eat.

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All pictures are my own unless stated. I would kindly ask that you don't use them elsewhere unless you ask permission first. Many thanks x

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