Eggs in Pots" from The Little Paris Kitchen

Rachel Khoo is a inspirational food writer and cook in Paris. I really enjoyed her first TV cookery show in BBC in March/April 2012. She is creative, fun and cute. :)  I love her polka-dot dresses in various colours when she is appearing on TV. Apparently she has a bit of a polka dot obsession (at least 8 dresses/skirts in her wardrobe) almost as bad as the Japanese artist, Yayoi Kusama... so she says.  
Anyway, she looks great in polka-dot gear.    

In  "The Little Paris Kitchen" Episode 2, she visited one of her favourite bakeries Du Pain et Des Idees in Paris. 

I remember that I visited many bakeries when I was browsing Paris for the first time. Pity that I couldn't spot this famous Du Pain et Des Idees.    For me, tasting various kinds of bread was the reason why I wanted to visit Paris. Believe it or not, I used to be a member of The Japan Bread Appreciation Society called パンの会. ... haha, sounds a bit nerdy, doesn't it? 

Anyway, this video is a part of "Little Paris Kitchen" Episode 2 and she introduces how to make the most of your lovely bread.  So, here it is! I used Cumin which was one of her suggested spices and sprinkled dried herbs on top. It was really yummy with Pam's Staple Bread. 

Definitely, this "Eggs in Pots" is a perfect way of enjoying your freshly baked bread.

c'est tout  ....  that's it. 

2-Egg Madeira cake

2 Egg Madeira Cake 

Is it just me who finds 2 eggs remaining in the fridge? I can find good cake recipes for 3 eggs, but not so many using 2 eggs. But, for some reason, there are often only two eggs in my fridge.  So, here is a recipe for my 2 egg version of the famous "Nigella Lawson's Mother-in-Law's Madeira cake". I love her recipe, but I need to adjust it for the last two eggs in my fridge. Although Nigella suggested using plain and self-raising flour, when I first tried her recipe I had run out of plain flour, but I used self-raising flour only. But it did the job well.  So here is my 2 egg Madeira Cake.

Ingredients

• 160g softened unsalted butter (low-fat spread works well, too) 
• 140g caster sugar
• Grated zest of 1 lemon and 1 tbsp lemon juice
• 2 large eggs
• 200g self-raising flour
• 1 tsp BP

Method

1. Preheat the oven to 170 °C /gas mark 3. 
2. Cream the butter and sugar, and add the lemon zest.
3. Add the eggs one at a time with a tablespoon of the flour for each.
4. Then gently mix in the rest of the flour and, finally, the lemon juice.
5. Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven, and bake for 40 minutes or until a cake-tester comes out clean.
6. Remove to a wire rack, and let cool in the tin before turning out.