This year’s strawberries are inspiring me to try out new things, new combinations and recipes to test my senses.

This morning I couldn’t make up my mind whether I wanted to indulge in something sweet or savoury. Let’s face it, the low carb lifestyle isn’t too fond of the sweet. Not one you can whip up in minutes in any case.

Enter the ever-convenient egg.. Centre stage, a hot pan. As the egg cooks, sunny-side up, add chunks of mozzarella di bufala. While that cooks gently and the mozzarella melts, chop up your strawberries and nibble some as you go. When the egg white has almost cooked, but the yolk is still runny, add your strawberries to the pan and cook for a few more minutes. Flip carefully into a plate, trying not to break the yolk in the process.

Indulge and enjoy

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Their fresh juicyness

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6 Comments

  1. Warren Bugeja
    Posted February 20, 2012 at 9:36 pm | Permalink

    Now this is a combination not even my very, vivid imagination would have come up with..will I go there? I think not, unless it was offered it to me. Having said that I’m now curious. But then you have Zabaglione and strawberry, stuffed profiteroles…so egg yolk in the mix isn’t too bizarre I guess. Strawberries on fresh Gozitan Cheeslets, (you know the soft ones..mohxxijin or something) with sprigs of fresh mint, black pepper and aceto Balsamico with possibly a drizzling of honey, refrigerated and served chilled on a balmy summer eve as a starter or dessert..yummy.

    • Posted February 21, 2012 at 8:35 am | Permalink

      I did try it for the first time in the darkness of my own kitchen, with the blinds down, thinking no one needs to know if it turns out to be disgusting 😉 In the years that I’ve been cooking intensely and turning into a foodie, I’ve rarely had to throw something away and when it happened it was usually because one of the ingredients was not of good quality to start with. I’m not very fond of mixing sweet with savoury as a general rule, but this happened to work, so I see where you’re coming from.

      Now will you please stop making me hungry? 🙂 I like the way you’re thinking. Why does food taste so much better on balmy summer evenings?

      • Warren Bugeja
        Posted February 21, 2012 at 11:54 am | Permalink

        No I like sweet and savoury combinations actually..well food anyhow..food…food..food…and mozzarella di bufallo (my fave soft cheese..I love the way it tears and oozes that runny milkiness that belies its freshness and takes me to a Biblical promised land -me kitchen-of honey and milk ) has turned into the holy grail. After three disastrous local attempts (in three diff. restaurants) to order a semi decent M di B salad I have desisited in my endeavours. (Tal Biza il-frustrazzjoni!)
        Yes everything tastes lovelier with ‘balmy’ in the sentence, but sharpened by the keen pangs of appetite, food in any context is manna -pour moi.
        I have been known to cause a traffic jam -in the Arab quarter of Barcelona- having just bit into a slab of exquisite Baclava (the real stuff made with honey, pistacchios and almonds, soaked in orange flower water and perfumed with genuine oil of Rose..not the bland tasteless sugar syruped ursurpers) in the middle of a busy intersection, forgetting my whereabouts totally..time stood still, I felt i had been transported on a magic carpet to a 1001 nights boudoir…insomma the honking and hurled insults malajr interrupted that reverie…
        Fejn Kont? I’m dipping my fingers into (no sugar added, organic) chunky peanut butter as I write ghax well that’s the only item of food next to me..and anyway the jar is almost empty so I can afford the fingers and germs and ughh combo backlash… Isn’t writing about food supposed to make you hungry and isn’t the purpose of this blog such?

        • Posted February 21, 2012 at 3:54 pm | Permalink

          BWAHAHAHA!! you’re hilarious:)
          There goes our conversation re metaphors really put into practice. I believe we could call your traffic-causing incident a foodgasm.

          I was too vague when I said I am not too fond of sweet with savoury- one of my favourite salads is mozzarella di bufala with peaches and pine nuts. You can look it up on the blog as ‘simple summer salad’. My friends devour it before I’ve barely had the time to remove the lid.

          So as you can probably deduce, I totally agree re your choice of favourite cheese. I once had to get someone to translate ‘fucking orgamic’ to an Italian chap who had produced such a delecatable dish. It’s good to meet a foodie with a similar dramatic flair and reaction to good food.

          • Warren Bugeja
            Posted February 25, 2012 at 11:33 am | Permalink

            grin ..imagining Italian chap’s expression,,,yummyliscious mozzarella and peach/pine nuts combo…mmmh. Two years ago, I was trekking ,doing a one month stretch of the south west coastal path in Uk and my cousin a chef, joined me for two days in his camper van whilst I was in Cornwall. We would go foraging and come across honesty boxes in the woods. After a long ardous, sweaty walk we’d detour to the van, have a cold beer and he would set to work in his ‘kitchen’ letting imagination to riot as he improvised with the fare we had found. One scruptious snack that sticks in the memory is melting mozzarella di buffalo sandwiched between caramelised fresh beetroot and peach halves…ooooohh I doth smack my lips at the memory. A spring/summer salad I like to make (difficult to wing as fresh figs and spinach are only in season simultaneously within a week of each other)…so ditto fresh fig halves, fresh spinach leaves, walnuts, sundried tomatoes, mozzarella di buffallo (although blow torched soft brie like goats cheese is better..also you can use pine nuts instead of walnuts), a few rocket leaves and again the honey and balsamics

  2. Warren Bugeja
    Posted February 25, 2012 at 11:35 am | Permalink

    ma spelling sorry!! arduous, srumptious and so on..

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