We only go to our big Asian supermarket every couple of months to stock up on essentials, but it’s always quite the outing for us. Not only is the place HUGE, but I tend to slowly make my way through every aisle, trying to decipher what lurks within the cans and bottles of products (because the packaging and signage is usually in Chinese or Japanese etc and unfortunately, I am not fluent in either). The most frustrating thing is when I am looking for something specific, and I know it has to be somewhere amongst all of those aisles, if only I could just find it. That’s what happened with the great search for preserved black beans.
All I wanted when we moved to a new place was a backyard or even a small balcony. While a backyard would be great for a number of reasons, even a small balcony would do because I always wanted to be able to keep a little herb garden for myself. Not only would a herb garden be great because of its freshness and accessibility but I always hate buying herbs. I hate buying herbs because I pretty much never use them up. I always end up using half of the bunch for whatever I bought it for and then have no idea what to do with the rest! This is the perfect dish to use up any leftover herbs you have lying around. It is so easy to make and customize according to whatever you have on hand.
I love breakfast for dinner. There’s nothing better than perfectly cooked eggs, a nice sauce and some simply cooked greens. I have never made a hollandaise before, and to be honest, when I order eggs benedict at restaurants I am usually disappointed. I don’t really like the gluggy, heavy feeling of most hollandaise sauces. However, when I saw this recipe being made (I loooove Masterchef Australia!) that used so much dill and vinegar, I thought it would be a good place to start.