Even though the idea of eggs and yoghurt doesn’t sound appealing at first glance, this dish is surprisingly addicitive. The smooth creaminess of the yoghurt compliments the simplicity of the poached eggs and the richness of the yolk. The paprika butter and mint work wonderfully well and add subtle hits of flavour to the whole combo. You can experiment with other flavours like sage as well, or a bit of honey in the yoghurt.
Monthly Archives: March 2014
Soups are a big favourite in our house, especially homemade ones, and we are constantly on the lookout for new and interesting recipes. I had got a packet of rocket leaves the other day to use in salads, but as usual, forgot to add them when making the salad. I hate wasting and throwing away food, and so started thinking of other ways to use the leaves. This soup has a brilliant attractive green colour that just pulls you in to give it a try. I kept the texture a bit thick and grainy, but it can be easily made into a smooth velvety soup as well.
This is a recipe that has been handed down three generations. It originated with my grandmother, who passed it down to my mother, who passed it down to my wife. It’s a simple tasty snack that I have been eating since childhood. It makes an ideal accompaniment to a cup of tea in afternoon, and is best served hot with a variety of chutneys and ketchups.