'What does truffle taste like?' a reader asked recently. Good question. 'Well, it's sort of earthy,' I replied. 'Yes, they grow underground, so I figured that. But what are they like?' she replied.
One of the things I love about travel is that I can indulge myself and taste a selection of the foods that the locals eat in the area we are visiting - and then walk off the calories when I'm sightseeing. Thank heavens for good walking sandals.
I think I may have given one of my neighbours and the driver of our rubbish collection service a chuckle today. Both happened to come along the back service lane just as I popped outside to the kitchen garden to pluck some fresh zucchini flowers in the cool light of the early morning. If the sight of a half-asleep woman, scissors in hand and wearing a slinky Peter Alexander robe, didn't make them smile, the happy dance I did when I found several fiori di zucca ready to pick certainly must have.
Before I launch into this snippet, I would like to thank Bellatrix, Nymphadora, Minerva and Poppy, the lovely ladies (or 'laid/ies') who provided the eggs which made this story possible. Named after females in the Harry Potter books, the hens are owned by my good friend 'The Dog' and his family, and must admit I had a chuckle when I heard about their individual personalities.
'Speaking as someone who didn't go through the UK school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.' - Yotam Ottolenghi on the rules of making custard
'We've decided we're not going to grow zucchini this year (mainly because everyone else does, so we're happy to take their excess off their hands and we'll have something else to fob off on them, I'm sure). But in the past when we grew 'zeppelins' we used to wrap them in a baby blanket, put them in a basket, leave them on someone's door step, ring the doorbell and run. — John Griffin, a.k.a. Kitchen Riffs
'Somehow I was never told that rhubarb was good for me, so I grew up loving it. I loved its beautiful rose-pink colour, its sharp and surprising flavour, and the way I could trail a spoonful of proper custard through my bowl of rhubarb and admire the patterns I made.'
Breakfast: Scrambled Eggs with Truffle
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.