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Scrambled eggs on toast with garden herbs

Sometimes it takes the simplest of meals to remind you what real, good food actually is.  I had this revelation last night as I tucked into my dinner for one of scrambled eggs on toast.

Mr Rigg was away for the night and my dinner choice was based on the fact that I really couldn’t be arsed to make anything more just for myself.  We have a lovely farm up the road who produce organic eggs, so I always have a large tray of their eggs on hand for quick meals.

Picking chives in the garden

This time I had treated myself to some of their white Leghorn eggs, which I scrambled in my own sweet fashion – melt a healthy amount of raw butter in a saucepan, crack the eggs directly into the hot butter without whisking prior (I had two whole eggs and an extra yolk).  Next I turn the heat down and let the eggs cook a little in the butter without touching them, then I use a spoon to break them up.  This way you end up a mixture of quite distinct ‘white’ and ‘yolk’ but also some standard pale yellow scramble as well.

I considered skimming some cream off the top of our raw milk to add to the pan of eggs, cream in scrambled eggs is divine – don’t bother with milk! Anyway, that seemed like too much effort, so I just seasoned with salt and pepper and added generous amounts of snipped mint and chives from the garden, plus some pretty purple chive flowers.

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Raw French butter

At school and University I was never any good at writing about things I cared passionately about, I always got lower grades for those essays, and did better in ones where I didn’t feel an emotional investment in what I was writing about.  So I fear that as I write now I’m it’s going to all be a bit of mess – so I’ll try and keep it to the point!

I have been eagerly awaiting a box today, a box that contains three litres of real milk.  Real milk, raw milk, unpasteurised milk, whatever you want to call it, this milk came straight from John’s Jerseys in Herefordshire without any fuss or tinkering with into a bottle and to my doorstep.

Raw Jersey milk

For those of you sweet enough to read what I share regularly, you may recall that I’ve mentioned some health issues I’ve had in the past few months. Whilst I still don’t feel in a position to write about them just yet, they have set me on the most exciting journey to ‘real food’.

I have done so much reading and learning recently and I am thoroughly enjoying it, soaking up everything I can.  In my searching I came across a fantastic shop down in Alsager, Cheshire (not to far from us) called The Real Food Company.  I took a drive there last week and spent nearly two hours in what is a pretty small shop chatting to one of the shop assistants and coming away with a basketful of goodies.

Raw French salted butter

I am particularly interested (and excited) about raw dairy at the moment. Through a recommendation from some friends at Aspen House B&B I decided to order some raw Jersey milk from John’s Jerseys, and from The Real Food Company I also bought raw butter (imported from France – raw butter, is, to coin a term a friend uses, “as rare as hen’s teeth”) and raw yoghurt.

That raw butter is extraordinarily tasty, especially the salted version which I could quite happily lick off a knife (don’t tell my mum!).  I’m also going to try using some of the raw milk to make my own yoghurt, using the raw yoghurt I bought to get me started.

Anyway, I really wanted to share my excited about these new discoveries, and hope to share some of my attempts at making yoghurt (it doesn’t sound too difficult) and other bits and pieces I have in mind to try.

We’ve been eating the raw butter on lightly toasted Biga bread (18 hour fermented from Tortoise Bakery) topped with a smear of amber coloured French honey…

Biga bread with raw butter and honey

Has anyone else tried raw milk, butter or yoghurt?

Aspen House B&B real food breakfast

A couple of week’s ago I mentioned having one of the best breakfast’s ever at Aspen House B&B in Herefordshire – well, quite by accident Mr Rigg and I ended up back at Aspen House for a night on Saturday.  This was Mr Rigg’s first visit but he’d already heard lots about the breakfast and how lovely Sally and Rob were – but going back again so soon has allowed me to remedy the lack of photos of the breakfast from last time.

Sally and Rob are passionate about real food, running their B&B and cottage with green principles at their heart.  The bedroom we stayed in is so pretty, painted a lovely dove grey with a soft coloured patchwork quilt on the bed and a big window with built-in seat.  But what I’m hear to tell you about in more detail is the breakfast.

Aspen House B&B Herefordshire

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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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