Langstone Vs The Remnants Of Storm Jonas.

Anything better than a coastal pub with open fires and the water lapping at the door?

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Eggs Florentine / Benedict.

H and I have this thing where we take the day off for each other’s birthday. We like to make sure that each other has a great day that pretty much revolves around good food. Personally I can’t think of a better thing to eat in the morning than eggs benedict. Or in H’s case eggs florentine being a veggie. I have full respect for chefs that bang these out in large quantities; so many different pots and utensils to create what is a relatively small breakfast. 100% worth it though.

Ingredients:
For the hollandaise sauce
100g/3½oz butter, cut into cubes
2 free-range egg yolks
½ tbsp cold water
½ tbsp lemon juice
salt and freshly ground white pepper

For the eggs Florentine / Benedict
2 English muffins, split in half horizontally, buttered
2 large handfuls baby spinach, steamed
4 strips of Parma ham
4 free-range eggs, poached

Method:
Preheat the grill to medium. For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.

Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened. Add the water, lemon juice, salt and freshly ground black pepper to the egg yolks and beat for another 30 seconds.
Add half of the remaining butter to the egg mixture in the bowl and stir for 1-2 minutes or until the mixture thickens.

Remove from the heat and beat in the rest of the butter.
Slowly pour in the melted butter, whisking constantly, until the sauce reaches the consistency of double cream. Season to taste with lemon juice, salt and freshly ground black pepper. Keep the sauce warm by resting the bowl in a pan of lukewarm water. Place the buttered muffins onto a baking tray.

Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs.

Arrange the steamed spinach or Parma ham on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top
Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.

Transfer the eggs Florentine onto two serving plates and serve immediately.

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Beach Combing.

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Because Life Is Too Short For Cereals.

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Out With The Old, In With The New.

Pretty much five years ago to the date I walked into John Lewis on Palmerston Road in order to buy myself my first digital camera. Probably a bit late in life, I know, but hey. After exchanging the princely sum of £110 I walked away with my first Panasonic Lumix. I’m really no expert when it comes to cameras, nor do I consider myself much of a photographer. But I do know that I take great pleasure in being able to point and shoot whenever my eyes catch something. My dear first camera travelled with me everywhere; it survived numerous countries, mud, water and heatwaves. It got me through five years of blogging and, despite all it’s imperfections, I loved it. But all good things must come to an end. The poor dear started to struggle and taking a single photo started to take time and effort. With a trip to Thailand booked my thoughts shifted towards upgrading. It only took a freak wave down Southsea seafront for this thought to become a reality. Please meet the new Panasonic Lumix TZ70. Looking forward to getting to know it.

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Frank.

Nothing more awesome than the power of the sea. Especially when a freak wave sweeps you on your side and promptly kills both your iPhone and camera. Stay safe folks.

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#PUP!

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