Devilled Eggs

Dressed Devilled Egg close up - apologies for fuzzy photo! Good morning photography is hard...

Yesterday evening I had a deep craving for devilled eggs, but by the time my I’d hardboiled the eggs, all motivation disappeared. However, this morning when I saw the hard boiled eggs waiting there for me, I decided I might as well go ahead. Devilled eggs for breakfast? Why not! A bit unconventional perhaps, but there you go. I’d had devilled eggs on the brain for a while, as we had intended to make them for Theresa’s tea party. However, the hardboiling of the eggs on that occasion didn’t quite work out, so we ended up making eggs sandwiches instead.

As usual, I looked to Smitten Kitchen for a recipe. I was relatively faithful to it, except that I only used 6 eggs and simplified the topping. It was a surprisingly quick process, and I would really recommend these as an easy appetizer for a dinner party or when entertaining. However, I would definitely advise hard boiling the eggs the night before – that way if the eggs don’t peel well you have time to whip something else up in its place!

My photos can’t quite compete with Smitten Kitchens, but I was pretty happy with the result. I think for presentation purposes, using a piping bag really helps! (As opposed to trying to spoon the mixture in)

Eggs ready for dressing!

Undressed Devilled Egg

Dressed egg on lettuce leaf from the garden

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Fejoa Preserves – Chutney and Jam

Like many people, I am well endowed with Fejoas at the moment. I used this abundance as an excuse for another round of preserve making. The flavours of both my jam and chutney were quite unique, to say the least!

I got the recipes from this site, which has heaps of ideas of what one could do with Fejoas.

Feijoa Jam

Feijoa Chutney

Rhubarb Streusel Muffins

Seriously, I promise that eventually I will stop recreating Smitten Kitchen dishes and avoiding writing out recipes. But she just has too many fantastic recipes! I want to make them ALL. You can find the recipe for these muffins here.

But, moving on. I was given some rhubarb by my grandmother a while ago when I visited her during my Easter holidays. I took some time deciding what to do with it (plus, I lost it for a short period in our rather overly full fridge) before settling on muffins. I love muffins for their practical function as tasty breakfast or as a comforting afternoon/late night snack. I’ve also never cooked with rhubarb before so the end result was a pleasant surprise. The muffins are not too sweet – the rhubarb gives them a slightly sour flavour, which is offset nicely by the streusel topping.

I made them rather quickly last night and only photographed them this morning, hence why the image quality is a bit grainy. My apologies!

Marzipan Roses

I don’t have time to write about how to make these (uni crunch time!) but I want to clear these photos off my desktop, so I thought I may as well post them!