Meals

Quail Eggs with Sundried Truffle Paste

I don’t know what it is about autumn, but it makes me super creative. Maybe it is a gentle change in light and colors that are shifting or it is the abundance of vibrant produce at the market. It is true though that on any given day, in Helene’s Kitchen an astounding amount of dishes have been made by 10am. Often I cook simply because I love to. Frequently, I do not eat what I cook. Growing up I remember that the neighbors and friends would come to our house and we would always have plenty of home cooked delicious treats to eat. Perhaps it is the same now as my daughter is growing and I am preparing.

I don’t know what it is about autumn, but it makes me super creative. Maybe it is a gentle change in light and colors that are shifting or it is the abundance of vibrant produce at the market. It is true though that on any given day, in Helene’s Kitchen an astounding amount of dishes have been made by 10am. Often I cook simply because I love to. Frequently, I do not eat what I cook. Growing up I remember that the neighbors and friends would come to our house and we would always have plenty of home cooked delicious treats to eat. Perhaps it is the same now as my daughter is growing and I am preparing.I don’t know what it is about autumn, but it makes me super creative. Maybe it is a gentle change in light and colors that are shifting or it is the abundance of vibrant produce at the market. It is true though that on any given day, in Helene’s Kitchen an astounding amount of dishes have been made by 10am. Often I cook simply because I love to. Frequently, I do not eat what I cook. Growing up I remember that the neighbors and friends would come to our house and we would always have plenty of home cooked delicious treats to eat. Perhaps it is the same now as my daughter is growing and I am preparing.

A friend has quail on her farm and she gifted me the loveliest quail eggs last week. Inspired, I decided to ever so gently boil them so that the yolk remained soft and pair them with ripe avocado slices and a stunning sun dried tomato/truffle paste. It tasted incredible. This would be a great appetizer for a dinner party but I had it as a late breakfast.

How would you make a sun dried tomato/truffle paste? I am curious to hear.

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