bouncing back with biscuits & gravy

I’m back. 

It’s been about 3 months since my last post- in those months I was busy at work, planning a wedding, getting married and then enjoying a honeymoon then back to everyday life.  I was still cooking (there’s only so much takeaway you can do!) but just didn’t have the time or energy to keep moving at the same pace.

I’m back home, refreshed and relaxed and now wanting to get stuck into my list of ‘things I want to make and eat’. So this weekend it meant biscuits and gravy for brunch yesterday. Biscuits are like scones in Australia but we generally have them sweet  (cream and jam anyone?) but in the US they are more savoury from what I’ve seen, used to mop up sauces and also sandwich together delicious fillings and make a nice breakfast sandwich. I’ve had on recipe on the cards for some time and that will get made soon but there was a similar and much quicker version in a recent gourmet traveller so I decided to give it a go.

It couldn’t have been simpler.

Start with the biscuits- rub the shortening into the dry ingredients, add wet ingredients- bring dough together (gently gently!) pat out and cut out rounds.  Brush tops with butter. Bake. 


Then just keep them warm while you make your sausage gravy- I wrapped mine up in a tea towel.


Sauce was easy like the biscuits- removed sausage from casing and pan fry until golden breaking up into rough chunks with the spoon- remove when crispy golden and in the the same pan make a roux with butter and flour, add milk, stir still thickened, add sausage back into warm- serve with biscuits.

Quick hey?

I wasn’t sure how to serve it so I just spooned the gravy onto warm plates with the biscuits to the side- I split biscuits in half  and spooned the gravy over and sprinkled with some hot sauce.  It’s real comfort food- rich, but super yum and deeply satisfying.  I’d definitely eat this again.  No idea if my biscuits turned out the same as how they  are meant to be (let me know if you do!) but I was happy with eating the end product!


It’s good to be back 🙂

yolky goodness

When it comes to eggs there can be two kinds of people, those who insist on on only ever a hard boiled yolk and those who prefer to ride the rainbow of runny to not to runny.

I see the role of the hard boiled egg mainly relegated to sandwiches and salads- everything else is fair game for some runny yolky goodness.

So this brings me to the 5:10 egg- such a revelation! I’d had this recipe lurking in my bookshelves for years and years but it wasn’t until just before the last new year that I had discovered it.  We had friends over for New Years dinner and I had earmarked a delicious recipe from David Changs book Momofuku (lucky peach).  The recipe sounded (and once cooked) tasted sublime.  Soft runny egg served with a herb salad, home made potato crisps, caviar (or any form of fish egg)  and a slow cooked onion soubise (very very very slow cooked onions in butter).  Sooooo good.

Back to the egg- it’s called a 5:10 egg and that’s because it’s cooked for… well you guessed it 5 minutes and 10 seconds- and it’s super simple…

1.  Bring eggs to room temputerature

2.  Bring water to a gentle boil

3.  Gently drop eggs into the boiling water

4.  Set timer for 5 minutes and 10 seconds

5.  Whilst eggs are cooking set up a bowl suitable for the number of eggs that you have and fill with cold water and ice cubes

6.  The moment the timer dings and says it’s go time pop the eggs into the ice water

7.  Wait for the eggs to cool – crack on a hard surface and peel and peel in the water (or out if that’s what you prefer- having it in the water makes it a little easier)

From this point you can leave the eggs in the fridge until you want to use them (can probably sit for a day or 2 max).  Then when ready to use just pop in some warm water either on or off the stove and gently warm them through and serve.

Now… here’s the most glorious bit- cut into the egg and feel free to video in slow motion- it’s the most breathtaking sight- soft soft egg whites and the most delightful runny yolk….


I’ve made these several times- over salads, by themselves or one of the best yet over instant ramen noodles (the yolk just combines with the noodles in a way that it’s like a second sauce).

I will make the dish with the herbs, crisps and onions again because it was really good- but these eggs…. seriously the best- and even better they are something you can prepare in advance- I prepped some last night and rewarmed this morning to serve with latkes and gravlax.

Try it- it’s a keeper- trust me…