My answer to the question “What would you take to deserted island” would be a brood of chickens and a rooster. They would provide me with a bounty of freshly laid hen eggs and a little company. They would live in paradise and I would get my diy on and build them a cage made of gathered sticks. Back to reality and not so far fetched would be to have our own chooks and a fancy hen house.

I like eggs fried, poached, scrambled, boiled or made into an omelette. Eggs anyway but like a good coffee they need to be made perfectly and everyone has their preferred choice of how they are done. For me over easy fried and a soft boiled egg means a good day in the kitchen!. Timing is so integral to cooking the perfect eggs – it only takes a few seconds to change the end result. The humble egg is such a versatile whole food and easily eaten for breakfast, lunch, dinner or snack. As a little bub my mumma fed me boiled rice and fried egg with soya sauce. It was and still is one of my favourite quick and easy dinners. My preference is organic wheat free tamari, shoyu or the staple in all Indonesian pantries ABC Kecap Manis – I am yet to find an organic alternative to this sweet sticky sauce.

Making a creamy scrambled eggs is relatively easy. The trick is to cook them on a medium to low heat and not overcook them. I find taking them off the heat when they are actually undercooked will give you that delicate creaminess. Once you take the pot off the heat the eggs are still cooking from the heat of the base. It can be a matter of an extra 10 seconds between perfection and cooking a scrambled omelette.

PERFECT SCRAMBLED EGGS, FETTA CHEESE + FRESH GARDEN HERBS

serves 2

INGREDIENTS

4 organic eggs, cracked

1/2 cup full cream milk or for extra creaminess use fresh cream

80 grams fetta cheese, lightly crumbled

handful of fresh flat leaf parsley and coriander, finely chopped

1 Tbsp butter

pinch salt and grind of pepper

METHOD

(1) Crack the eggs into a small bowl, add milk, pinch salt and pepper. Whisk the egg mixture with a fork.

(2) Heat the butter in a small pot on medium heat and coat the bottom of the pot with butter when it starts to foam add the egg mixture to the pot. Cook for 20-30 seconds then stir the eggs so it doesn’t stick to the pot. Reduce heat to medium to low. Continue to stir the eggs every 10 seconds for 1 minute. Add the fresh herbs and stir the eggs for another 10 seconds. Lastly add the crumbled fetta and lightly stir and take off heat. The eggs should be slightly undercooked. The last bit of cooking will be done off the heat. Stir the pot once more. Serve straight away with toast, vine tomatoes, fetta and garnish with a sprinkle of finely chopped fresh herbs and micro herbs if on hand.

In all things beautiful,

Lyn x

{Perfect Scrambled Eggs, Fetta Cheese + Fresh Garden Herbs}

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We are seeing the last of the colourful autumn leaves cling to tree branches as the winter chill hits Sydney. This means more time at home, snuggling up and eating warm comfort food. Last weekend I attended a workshop by all round amazing lady Holly Davis of food by holly davis. She is passionate about wholefoods, understanding the nutritional benefits of the food we eat and eating organic produce in season. Her food is delicious, nourishing and I love her creative use of ingredients. Sometimes I get stuck using the same ingredients at home – Holly has inspired me to introduce ‘new’ flavours back into my dishes. For example I used to cook with miso, tahini, umeboshi and seaweed however in recent years they have slipped out of my cooking repertoire.

Holly is one half of the team that founded Iku Wholefoods some 30 years ago. She has been a trailblazer in Australia using macrobiotic principles and wholefood cooking. I cannot quite remember where I first met her however our paths have crossed in the organic and hospitality industries over the years. She is like a second mum. She is warm, nurturing and lovingly brings class to order. Her passion for food is contagious and I love to see someone absolutely excited about real food, who enjoys teaching and sharing her lifelong quest of eating well. Holly is a generous teacher packing the day with helpful tips and sharing her knowledge of cooking and ingredients. I truly believe starting with good organic produce and it being prepared with a heart filled with passion and hands that knead, roll, stir with love can be tasted in the food.

I am thrilled Holly was kind enough to share one of her Winter Warmer recipes with us.

{RECIPE} TOO EASY TO BE TRUE JAP PUMPKIN SOUP BY HOLLY DAVIS ©

Holly recommends roasting the pumpkin whole this seals in the flavours and keeps the natural sweetness in the pumpkin. It also saves time in the kitchen because after it is roasted the skin peels off easily. I love this handy tip because peeling pumpkins is hard work.

INGREDIENTS

1 medium jap pumpkin whole

2 tsp ghee or plain sesame oil

1 1/2 tbsp ginger juice

1 tbsp ghee

1 tsp sea salt

1/2 cup toasted pepitas

METHOD

Rub the whole pumpkin with fat

Place on a baking tray and transfer to the oven at 150 degrees celsius.

Cook for 1 1/2 – 2 hours

Peel the skin, remove the centre and scoop out the seeds.

Scoop the flesh into the blender and blend with sea salt and ghee to taste and enough stock to make a pourable but thick soup.

Re-heat and serve hot.

Top with a good drizzle of chilli oil, yuzu miso sauce and toasted pepitas.

I have wanted to take one of Holly’s Wholefood Workshops for many years now. Being constrained by time has left it on the to do list and now I wish I had done it sooner rather than later. It was a jam packed 5 hours in the delightful home of Silvia Noble from The Lost and Found Department. Silvia’s style and eye for detail filled the room and as the perfect hostess the day ran seamlessly. A beautifully styled cottage with a white kitchen that is my kind of pinterest pin perfection with marble bench tops, chandeliers and a long rustic wooden table.

The day was filled with lots to taste, watch and we even received living organisms to take home. I cannot wait to make Holly’s Walnut Pate, Irish Lamb Stew with Oat Groats, Roasted Pumpkin Soup, and Tahini, Umeboshi, Lemon Sauce. The second part of the day was all about tonics, cultures and fermenting foods and liquids. This was literally jaw dropping stuff which I will share with you later this week.

In all things beautiful,

Lyn xx

Holly Davis teaches wholefood workshops, is a food writer, recipe developer, author, chef and available for consulting. For latest wholefood classes visit food by holly davis

ps A big thank you to Jane Grover and Annette who assisted Holly.

{Holly Davis} Wholefood Winter Warming Wonders Workshop

The post {Holly Davis} Wholefood Winter Warming Wonders Workshop – Part 1 appeared first on in all things beautiful.