“Pork Loin with Parma Ham & Oregano” and “Spinach baked with Ricotta & Nutmeg” from “Nigellissima””

Anna: I’m sorry we’re eating a bit later than I planned. The crackling took a lot longer than I thought it would.

Judy: But it was delicious and we could nibble on it while we waited for the main course. I have been very careful not to crack my teeth.

Anna: I also have another confession, which is that I’ve screwed up the spinach. In my head I thought we needed marscapone, which I had already. So I’ve had to use it rather than ricotta, which I don’t have. I think it’s going to be very runny.

Judy: I like undercooked eggs.

John: It looks set to me.

Anna: I guess it has set, it just isn’t quite what it should be.

Judy: Well it’s delicious and goes with the pork perfectly. No carbs required!

Anna: This pork is very good isn’t it?

Judy: It’s delicious! The flavours are so fresh. I can tasted the garlic and the oregano. Wonderful! John, you will have to get me this cookbook for my birthday.

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“Pork Loin with Parma Ham & Oregano” and “Spinach baked with Ricotta & Nutmeg” from “Nigellissima””

“Baked Eggs with Ham and Parmesan” from “Easy”

Peter: I do like a baked egg.

Anna: So do I. I’m always drawn to recipes for baked eggs. I don’t actually make them that often though. Now I remember why.

Peter: You got a bit frustrated trying to get them cooked properly didn’t you?

Anna: Just a little. It seems to be a nirvana, the baked egg that has a wobbly yolk but properly cooked whites. Instead the yolk got over-cooked but we’ve still got yucky uncooked bits of white floating around.

Peter: How long were they supposed to be in the oven for?

Anna: The recipe says 10 minutes. But after that amount of time they were definitely not cooked. After 5 more minutes I think they would have been fine for you but mine needed at least another five, and still there they were, the globs of white.

Peter: I liked them a lot though.

Anna: Yes, they are delicious.

Peter: Do they have lemon in them?

Anna: It’s the creme fraiche. It gives a lovely contrast to the saltiness of the parma ham. Cream would have been too rich.

Peter: They do feel very indulgent. Is it wrong that I’ve had two?

Anna: It’s Sunday, you’re allowed to indulge yourself.

“Baked Eggs with Ham and Parmesan” from “Easy”