Tag: peppercorns

• 

  Jacques Pépin’s Traditional Chicken Liver Pâté

  Made from bird livers, Pâté is one of those things you either love or hate, there is no middle ground. I have eaten it ever since I was a small lad and my favourite is chicken with green peppercorns.

  Edit – People have told me there is a middle ground if I would just stop mentioning that it is made from livers. 🙂

  This is my first attempt at making it so I wanted to use a recipe from the amazing French chef, Jacques Pépin. The result was amazing and gave me the confidence to experiment with new ingredients going forward.

  Steps

  1. Cooking the chicken livers
  2. Pureeing the livers with butter
  3. Setting the pâté over night
  4. Serving

  Ingredients

  • ~230g chicken livers
  • 1/2 small brown onion, thinly sliced
  • 1 garlic clove
  • 1 bay leaf
  • 1/4 teaspoon thyme leaves
  • 1/2 tsp table salt
  • 120g butter
  • 2 tsp brandy
  • Cracked black peppercorns to taste
  • Additional butter to seal jars (optional), melted

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 medium saucepan
  • 1 wet blender
  • Plastic wrap
  • Jars or small bowls/ramekins

  Cooking the chicken livers

  1. Bring enough water to cover the chicken livers to a boil.
  2. Add:
     • 230g chicken livers
     • 1/2 small brown onion, thinly sliced
     • 1 garlic clove
     • 1 bay leaf
     • 1/4 teaspoon thyme leaves
     • 1/2 tsp table salt
  3. Reduce to a simmer and cover, stirring occasionally, until livers slightly pink in the middle.
  4. Remove pan from the heat and let stand, covered, for 5 minutes.

  

  

  Pureeing the livers with butter

  1. Take the bay leaf out of the saucepan.
  2. Using a slotted spoon, transfer the livers, onion, thyme and garlic to a wet blender.
  3. Add the 120g butter.
  4. Blend until you get the consistency you like (I like a smooth mousse texture).
  5. Add 2 tsp of brandy and blitz again, adding salt and pepper a bit at a time to get the taste you like.

  

  Setting the pâté over night

  1. Scrape the pâté into your jars, bowls or ramekins, gently pressing out any air pockets.
  2. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm. Serve chilled.
  3. The pâté containers can also be covered with a thin layer of melted butter before being wrapped in plastic.

  

  The jars look oh so fancy if you top them with melted butter and some herbs to keep out nasties.

  Serving

  I love smearing pâté on water crackers, sandwiches and even on toast. Another guilty pleasure is topping  a thick beef steak with large amounts of Pâté and slices of melted cheese!

  

  Enjoy,

  PK

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  PK

  ·

  October 25, 2018

• 

  White Pepper

  I still can’t believe that a stone fruit (yes pepper is a stone fruit, who knew) that built empires a few hundred years ago can now be bought for next to nothing at the local supermarket!

  The world’s most used spice is also my favourite, its sharp taste is different to that of chili but both are used add a spicy “hot” flavour to food. I always grind my peppercorns as I go to maintain maximum flavour and pungency.

  It is often paired with salt during cooking and both are commonly supplied on every table to allow guests to add more.

  I use three types of peppercorns but in this post I want to talk about white peppercorns.

  I think they smell like grain and although you smell that “pepper” smell there is none of the acrid bite of black peppercorns. As well as for the taste it brings to Asian dishes such as PK Makes Nagi’s ‘Chinese Restaurant’ Chicken Satay, wihite pepper is often used in cream and white sauces so that you can not see black specks but still get the taste.

   

  So why cook with pepper? I am not going to pretend to know why or how but pepper reacts with the flavours in the food itself and also effects our ability to perceive said flavours. Pepper is also given credit for a raft of health benefits from being a digestive to increasing your metabolism and adding to your daily fiber needs.

  Pepper vine with drupes still attached:

  Related Links:

  • see all recipes using white peppercorns here
  • see all recipes using pepper here
  • see all ingredients here

   

  Written by

  PK

  ·

  October 4, 2017

• 

  Green Pepper

  I still can’t believe that a stone fruit (yes pepper is a stone fruit, who knew) that built empires a few hundred years ago can now be bought for next to nothing at the local supermarket!

  The world’s most used spice is also my favourite, its sharp taste is different to that of chili but both are used add a spicy  “hot” flavour to food. I always grind my peppercorns as I go to maintain maximum flavour and pungency.

  It is often paired with salt during cooking and both are commonly supplied on every table to allow guests to add more.

  I use three types of peppercorns but in this post I want to talk about green peppercorns.

  I haven’t cooked with green peppercorns other than garnishing steak with the pickled version but they feature in my favourite type of Pâté (chicken liver with green peppercorns). They are tender and easily pop in your mouth. The taste begins with a deceptively mild grassy taste and then there is a sharp fiery bite that lingers and make you blink a lot :).

  Green peppercorns differ from black and white peppercorns in that they are harvested while still unripe and with their skins on. They are then generally pickled or dried. Left fresh they don’t travel well so I have not seen them fresh in Australia.

  So why cook with pepper? I am not going to pretend to know why or how but pepper reacts with the flavours in the food itself and also effects our ability to perceive said flavours. Pepper is also given credit for a raft of health benefits from being a digestive to increasing your metabolism and adding to your daily fiber needs.

  Pepper vine with drupes still attached:

  Related Links:

  • see all recipes using green peppercorns here
  • see all recipes using pepper here
  • see all ingredients here

  Written by

  PK

  ·

  October 2, 2017

• 

  Black Pepper

  I still can’t believe that a vine grown tropical stone fruit (yes pepper is a stone fruit, who knew?) that built empires a few hundred years ago can now be bought for next to nothing at the local supermarket! Originally from India, this plant is now grown through out much of south east Asia,

  The world’s most used spice is also my personal favourite, its sharp taste is different to that of chili but both are used add a spicy flavour to food. It is often paired with salt during cooking and both are commonly supplied alongside most meals.

  I use three types of peppercorns (all from the same plant, see picture below, but prepared differently) but in this post I want to talk about black peppercorns as I cook with this the most.

  Black peppercorns differ from green and white peppercorns in that they are harvested while still unripe and with their skins still on they are cooked and dried. Their smell is sharp and acrid as is their taste when eaten alone. I always grind my peppercorns as I go to maintain maximum flavour and pungency.

  So why cook with black pepper? I am not going to pretend to know why or how but pepper reacts with the flavours in the food itself and also effects our ability to perceive said flavours. Pepper is also given credit for a raft of health benefits from being a digestive to increasing your metabolism and adding to your daily fiber needs.

  Pepper vine with drupes still attached:

  Related Links:

  • see all recipes using black peppercorns here
  • see all recipes using pepper here
  • see all ingredients here

   

  Written by

  PK

  ·

  September 19, 2017

• 

  PK’s Shakshuka For One

  After recently being introduced to this amazing dish by ShakShukaMoroccan (these guys are super friendly and they bring skill and passion to their work) at the Palmyra Markets (Western Australia), I have dreamt about it ever since. I present my first attempt in the hope you get addicted too :).

  There is something captivating about this ‘eat any time of the day’ dish because the list of ingredients is so simple but the end result makes your draw drop and your senses swim. I intend to chop and change some of the ingredients depending on what I have in the back of the fridge but the core is lots of tomatoes, onion, capsicum, cumin, leafy greens and poached eggs.

  

  You will be:

  1. Preparing your ingredients.
  2. Stewing the tomato base.
  3. Poaching the eggs.
  4. Serving.

  You will need:

  • Ingredients:
    • a punnet of cherry tomatoes, sliced
    • half a brown onion, thinly sliced
    • half a capsicum (bell pepper), sliced
    • 1 -2 garlic cloves, finely diced
    • 1/2 tsp cumin seeds, ground
    • 1/2 tsp coriander seeds, ground
    • a generous dash of dried paprika, ground
    • a handful of spinach
    • a good slug of olive oil
    • a really good slug of tomato paste
    • black peppercorns to taste, cracked
    • table salt to taste
    • chili powder to taste
    • coriander leaves to garnish (mint leaves are also good)
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a dry mixer or a mortar and pestle
    • a cast iron skillet (mine was 21cm wide) or heavy pan
    • a wooden spoon

  Preparing your ingredients

  1. Roughly slice the punnet of cherry tomatoes.
  2. Finely slice or chop the half a brown onion.
  3. Slice the half a capsicum (use more if you prefer).
  4. Finely dice the 1 -2 garlic cloves.
  5. Roast and the grind the:
     • 1/2 tsp cumin seeds
     • 1/2 tsp coriander seeds
  6. Wash the handful of spinach.
  7. Wash the coriander leaves and rip them up some.

  Stewing the tomato base

  1. Bring your skillet to medium to low heat and add a good slug of olive oil.
  2. Add the sliced onion, the ground cumin seeds, ground coriander seeds and a generous dash of ground paprika.
  3. Cook until the onions have started to soften and add the sliced half a capsicum.
  4. When the capsicum slices are starting to soften add the punnet of sliced cherry tomatoes and the handful of spinach leaves.

  

  

  

   Poaching the eggs

  1. Once you are happy with the tomato stew turn the heat right down.
  2. Make a couple of indentations in the stew with your wooden spoon.
  3. Crack an egg into each indent and keep cooking until the eggs are how you like them. You can put a plate over the skillet if you like the top of your eggs cooked.

  

  

  Serving

  Garnish with some ripped coriander leaves or mint and serve piping hot and still in the skillet.

  I couldn’t wait and started eating it while it was still on the hob :).

  Enjoy,

  PK

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  Written by

  PK

  ·

  June 15, 2017

• 

  PK Makes River Cottage’s Citrus Braised Lamb Shanks

  Everyone has a dish that they feel slightly guilty about. Guilty because somehow it turns out exceptionally good every single time.  This is mine and it has magical powers :).

  It is originally from the hit Channel 4 series and books, ‘River Cottage’ and I merely adapted it to work in a slow cooker. I like dishes that are a bit different and I prefer this lighter white wine and citrus version over traditional red wine based lamb shank recipes.

  River Cottage’s Hugh Fearnly-Whittingstool can’t have known its romantic power when he added this dish to his cookbook though, surely not. It was the first meal I cooked for my wife to be and she fell madly in love with me. That’s the magical bit and might contradict her version of events :).

  You will be:

  1. Sweating the vegetables in the slow cooker.
  2. Browning the lamb shanks and deglazing the frypan.
  3. Cooking it slow.
  4. Serving.

  You will need:

  • Ingredients:
    • 4 lamb shanks
    • 2 carrots
    • 1 large brown onion
    • 2 celery sticks
    • 2 bay leaves
    • 2 garlic cloves, peeled
    • a few sprigs of fresh thyme or lemon thyme
    • a small handful of parsley or celery leaves, chopped
    • 1 large orange
    • 1 large lemon
    • half a bottle of white wine (I used a Sauvignon blanc)
    • 1 cup of home made stock (I used chicken stock as that was all I had) or 1 cup water
    • several slugs of olive oil
    • a good slug of tomato paste
    • ground rock salt to taste
    • cracked black peppercorns to taste
    • 0.5 Tbsp whole black peppercorns (optional)
    • A handful of small or chopped mushrooms (optional)
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • kitchen tongs
    • a wooden spoon
    • a citrus zester
    • a citrus juicer
    • a large frypan
    • a slow cooker

  Steps:

  Sweating the vegetables in the slow cooker

  1. Put a slug of olive oil into your slow cooker and turn it on high, lid on.
  2. Rough chop the:
     • 2 carrots.
     • 2 celery sticks.
     • handful of parsley or celery leaves.
  3. Finely slice the 1 large brown onion.
  4. Finely chop the 2 garlic cloves.
  5. Add the above to your slow cooker to start them softening up, lid on (mix everything around occasionally).
  6. Once the onions have started to soften, throw in the 2 bay leaves and the sprigs of thyme.
  7. If you like a bit of peppery kick, chuck 0.5 Tbsp of black peppercorns in too.
  8. Juice and then zest the lemon and the orange and add to the slow cooker (retain some of the mixed juice and zest for serving time).
  9. Add the 1 cup of stock or 1 cup of water and mix gently.
  10. Add a good slug of tomato paste.
  11. Add a handful of small mushrooms now if you are using them.

  I love seeing ingredients together like this:

  

  Nice and soft:

  

   

  Browning the lamb shanks and deglazing the frypan

  1. Season the 4 lamb shanks with salt and pepper.
  2. Chuck another slug of olive oil into the pan and bring to medium heat.
  3. Slightly brown every surface of the shanks. Yep, even the ends with a bit of creative meat stacking :).
  4. Then add them to the slow cooker.
  5. I now deglaze the frypan with half a bottle of white wine. When boiling I then add it to the slow cooker.
  6. If the slow cooker looks a bit full don’t panic. Everything will shrink down as it cooks :).

  

  Cooking it slow

  1. Turn your slow cooker to medium and cook for at least 2 hours using kitchen tongs to periodically move the shanks around.
  2. Now you can keep the slow cooker on medium for speed or turn it down to low for a slower cook (my preference).
  3. When the meat is literally falling of the bone, when you are giving it a gentle mix with the kitchen tongs, it is ready.

   Serving

  I generally serve the shanks on a bed of mashed potato with some steamed green vegetables alongside. This time though I cooked my PK’s NoRecipe Oven Baked Potatoes and served the shanks on the bone with some greens.

  Remember how we set aside some mixed zest and juice? Sprinkle a bit of the zest and then drizzle some juice over each serve to freshen the citrus flavours and aromas.

  On or off the bone this dish is visually appealing:

  

  

  Make this dish for someone you love,

  PK

  Written by

  PK

  ·

  February 17, 2017

• 

  PK Makes Rick Stein’s Chettinad Chicken

  This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here).

  In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general) tells everyone but you didn’t hear it from me. Also in my defence, she shouldn’t have bought me a book full of curry recipes :).

  

  Despite the shameful lack of chili and heat, our version of this dish is still amazingly dry, peppery and oh so flavoursome. I think it loses some of the colour that so defines these type of curries however. I hope I am forgiven though as the result is very tender, sticky chicken calling out for some rice and sides of your favourite green vegetables :). Edit: I now use ground annato seed to impart a natural red colouring but one without the heat of chillis.

  A couple of recipe notes:

  • This dish calls for the use of a lichen called dagarful and I beg you to try it. I used cinnamon as a substitute originally but I have used the real deal in this post and there is no going back.
  • I use my home-made chicken stock instead of water.
  • Please check out my masla making tips in PK’s Curry Paste Kit before you start.

  You will be:

  1. Making the dry masala.
  2. Cooking the chicken.
  3. Serving.

  You will need:

  • Ingredients:
    • Dry Masala
      • 1 Tbsp fennel seeds
      • 1 Tbsp cumin seeds
      • 1 Tbsp coriander seeds
      • 1 Tbsp black peppercorns
      • 1 tsp kashmiri chili powder (go 1 Tbsp or more if allowed)
    • Chicken
      • 1kg skinless boneless chicken thighs, chunky sliced, short ways
      • 200g red shallots, diced
      • 200ml home made chicken stock
      • 50ml olive oil
      • 1 tsp fennel seeds
      • 8cm cinnamon stick
      • 1 Tbsp dagarful, rinsed and rough chopped (or an extra 3cm cinnamon stick)
      • a very large handful of curry leaves (the more the better)
      • 4 garlic cloves, peeled and crushed
      • 4cm ginger, peeled and grated
      • 1 tsp raw sugar
      • 1 tsp table or ground rock salt
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a frypan
    • a dry mixer
    • a deep frypan for the chicken

  Steps:

  Making the dry masala

  1. In a frypan, dry roast the 1 Tbsp fennel seeds, 1 Tbsp cumin seeds, 1 Tbsp coriander seeds and 1 Tbsp black peppercorns.
  2. Allow to cool and then and to your dry spice mixer.
  3. Add 1 tsp kashmiri chili powder as well and then give it a quick pulse.

  Spice heaven:

  

  Coarsely ground dry masala (looks and smells amazing):

   Cooking the chicken
  

  1. Peel and dice the 200g of red shallots.
  2. Chop the 1kg of chicken thighs short ways to get roughly 2.5cm chunks.
  3. In a deep frypan heat the 50ml olive oil.
  4. Add the 1 tsp fennel seeds, 1 Tbsp dagarful and the 8cm of cinnamon stick and stir for a few minutes.
  5. Add a very large handful of curry leaves and the 200g of red shallots. Stir until the latter are soft.
  6. Add the 1kg of chicken and stir for a few minutes.
  7. Add and stir for a few minutes the:
     1. dry masala
     2. 4 cloves garlic
     3. 4cm ginger
     4. 1 tsp raw sugar
     5. 1 tsp table salt
  8. Add the 200ml chicken stock.
  9. Cook for about 45 minutes or until the sauce is much reduced and sticky.

  I love the colours of this dish’s ingredients:

  

  Sauté the spices, red shallots and curry leaves:

  Add the chicken, stir and then add the garlic, ginger, sugar, salt and dry masala:

  Cook until the sauce is thick:

  

   

  Serving

  1. Cook your favourite rice, mine is basmati :).
  2. Steam some green vegetables for a splash of colour.

  

  Enjoy,

  PK

  Here are more Indian cuisine posts and Rick Stein recipes:

  Written by

  PK

  ·

  December 13, 2016

• 

  PK’s Fettuccine Chicken Alfredo

  Fettuccine Alfredo is a pasta dish made from freshly made fettuccine tossed only with Parmigiano-Reggiano and butter.

  This was my first attempt at making it and I wanted to make the sauce from scratch.  I chose this ‘food network’ recipe as a base to experiment from and the results were simply amazing. The addition of 2 cups of heavy cream might have had something to do with this :).

  

  I used an Australian made Parmesan rather than certified Parmigiano-Reggiano which is only made in one of several regions in northern France.  I certainly will be using it next time for a comparison. [ edit – I did 🙂 ]

  Similarly, although I used San Remo Brand’s Traditional Egg Fettuccine No 77 and thought it an excellent product, I am going to be making my own fettuccine next time. [ edit – I did 🙂 ]

  You will be:

  1. Boiling the pasta.
  2. Cooking the bacon and chicken.
  3. Making the alfredo sauce.
  4. Combining everything and serving hot.

  You will need:

  • Ingredients:
    • a couple slugs of olive oil
    • 225g fettuccine
    • 2 chicken breasts, skin off, cut into thin but wide slices (see photos below)
    • a handful of bacon rashers, finely chopped
    • 8 Tbsp butter
    • 2 cups heavy cream
    • ground rock salt and ground black peppercorns to taste
    • ground nutmeg to taste
    • a very small handful of oregano, chopped
    • 1.5 cups Parmigiano-Reggiano or Parmesan, finely grated
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a large saucepan for the pasta
    • a frypan
    • a bowl to put the cooked chicken and bacon in
    • a colander to drain the pasta

  Boiling the pasta

  1. You are going to need 15 minutes to get everything else ready so put the pasta into boiling water with a slug of olive oil and a generous amount of salt.
  2. Whilst doing the recipe’s other steps, cook the pasta until molto al dente (I chuck the odd bit onto the kitchen tiles to test it, if it sticks it is ready) and remember that the last step in this recipe is to mix everything together and serve quickly.

  

  Cooking the bacon and chicken

  1. Cook a good handful of chopped bacon in some olive oil until crispy, putting it aside and cleaning the frypan with paper towel. Return it to the heat.
  2. Melt 2 Tbsp of the butter in the frypan and cook the 2 chicken breasts worth of slices over medium heat. Remember that the slices won’t take long each side to cook through and the chicken will go chewy if you over cook it.
  3. Add the bacon back to the frypan and give everything a gentle toss.
  4. Put the chicken and bacon aside in a bowl and wipe clean the bottom of the frypan.

  Bacon goodness:

  Cook the chicken and combine the with the bacon:

   

  Making the alfredo sauce

  1. Bring the frypan back to the heat and melt 6 Tbsp of butter.
  2. Whisk the 2 cups of heavy cream into the butter.
  3. Add the very small handful of chopped oregano, salt, pepper and at least one pinch of ground nutmeg.
  4. Keep stirring gently for several minutes and then fold the 1.5 cups of finely grated Parmigiano-Reggiano or Parmesan into the sauce.

  

   

  Combining everything and serving hot

  1. Chuck the drained pasta, the chicken and the bacon into the sauce and gently mix everything together.
  2. Add large portions to the serving bowls and serve with cracked black peppercorns and grated Parmigiano-Reggiano.

  

  Enjoy,

  PK

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  PK

  ·

  November 27, 2016

• 

  KT’s NoFuss Mini Quiches

  Thankfully these are as easy to make as they are to eat. In our house they have a habit of disappearing when my wife isn’t looking :).

  I didn’t even get to take a photo of the finished products cooling on the racks.

  Oh wait here is one from last time she made them:

  

  You will be:

  1. Preparing the filling.
  2. Cutting and pressing puff pastry into baking tins to make the bases.
  3. Spooning the mixture to bases and cooking.

  You will need:

  • Ingredients:
    • 2 sheets of puff pastry
    • 125g cheddar cheese, grated (use your favourite hard cheese)
    • 125g ham slices, finely chopped
    • 3 Tbsp heavy cream (whipping cream)
    • 0.5 Tbsp whole grain mustard
    • 1 egg
    • ground black peppercorns to taste
    • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • a mixing bowl
    • 7cm diameter biscuit cutter
    • 2 shallow mini pie/bun trays (12 depressions per tray)

  Steps:

  Prepare the filling

  1. In a mixing bowl add the:
     • 125g grated cheddar cheese
     • 125g finely chopped ham
     • 3 Tbsp heavy cream
     • 0.5 Tbsp whole grain mustard
     • 1 egg
     • ground black peppercorns to taste
  2. Mix everything thoroughly but gently.

  

  Cutting and pressing puff pastry into baking tins to make the bases

  1. Lay the sheets of puff pastry out.
  2. Cut 24 circles out of them using the cookie cutter and press these into the trays.

  

  Spooning the mixture to bases and cooking

  1. Spoon a small amount of the filling into each base.
  2. Cook for 15 minutes at 200°C in a fan forced oven.

  Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

  If they last that long :).

  Enjoy,

  PK

   

   

   

   

  Written by

  PK

  ·

  November 21, 2016

• 

  KT’s Easy Mini Quiches

  Thankfully these are as easy to make as they are to eat. In our house, they have a habit of disappearing when my wife isn’t looking :).

  I didn’t even get to take a photo of the finished products cooling on the racks.

  

  You will be:

  1. Preparing the filling.
  2. Cutting and pressing puff pastry into baking tins to make the bases.
  3. Spooning the mixture to bases and cooking.

  You will need:

  • Ingredients:
    • 2 sheets of puff pastry
    • 125g cheddar cheese, grated (use your favourite hard cheese)
    • 125g ham slices, finely chopped
    • 3 Tbsp heavy cream (whipping cream)
    • 0.5 Tbsp whole grain mustard
    • 1 egg
    • ground black peppercorns to taste
    • ground rock salt to taste (I don’t use any as the cheese and bacon are salty enough)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • a mixing bowl
    • 7cm diameter biscuit cutter
    • 2 shallow mini pie/bun trays (12 depressions per tray)

  Steps:

  Prepare the filling

  1. In a mixing bowl add the:
     • 125g grated cheddar cheese
     • 125g finely chopped ham
     • 3 Tbsp heavy cream
     • 0.5 Tbsp whole grain mustard
     • 1 egg
     • ground black peppercorns to taste
  2. Mix everything thoroughly but gently.

  

  Cutting and pressing puff pastry into baking tins to make the bases

  1. Lay the sheets of puff pastry out.
  2. Cut 24 circles out of them using the cookie cutter.
  3. Press the circles gently into the trays.

  

  Spooning the mixture to bases and cooking

  1. Spoon a small amount of the filling into each base.
  2. Cook for 15 minutes at 200°C in a fan forced oven.

  Serving

  Eat them hot or freeze them. Personally I like them cold and think they make a great lunch box snack.

  If they last that long :).

  Enjoy,

  PK for  KT

  Here are some more egg dishes and posts by KT:

  Written by

  PK

  ·

  November 21, 2016