Tuesday, February 7, 2012

Parsnip & Potato Rosti with Spinach, Asparagus, Poached Egg and Foaming Hollandaise

Wow. Life has really been getting in the way of stuff lately. I recently started a new job with a pretty long commute that has been leaving me rather zombie like in the evenings. Cooking has become a little bit of a chore which is never good. But with Valentines Day on the way it has reminded me how I enjoy cooking yummy things for the people I love. Here is my first Valentines recipe that is ideal for breakfast/brunch in bed or as an appetizer or light supper.

Foaming Hollandaise Sauce

This is a Delia Smith recipe that I really like as it doesn't  tend to curdle, doesn't use more yolks than whites and is lighter than a traditional hollandaise sauce. It is perfect as it can be reheated and you can freeze it. You will need a blender or food processor for this. The original recipe can be found here.