Boiled eggs as centrepieces to entrees

I love boiled eggs--at breakfast, lunch, and at dinner--the latter especially as part of a colourful entree. (Our chooks of course produce beautiful eggs!) In this post I'm featuring two such entrees, which are very easy to make, and start off with one boiled egg per person. Each entree also features a dab of tasty red Danish lumpfish caviar--optional of course, but a different type of egg :-)

Peas, different types of tomatoes, and herbs--with eggs!

Yellow tomatoes, red tomatoes, crisp-battered sage leaves and crisp-battered scraps of smoked salmon--with eggs!

Garden bounty

Tomatoes and herbs from the garden, mushrooms from the paddock(after rain)

A home-grown cornucopia

The late summer/autumn fruit has been great this year! Missing in this pic: lovely figs too!

Lovely creamy mash made from home grown spuds(with sumac sprinkled on top)

roast baby tomatoes

New England summer vegetables and lamb Sunday lunch

Made a lovely Sunday lunch the other day for some friends--a fragrant and delicious meal built primarily around the produce of our New England(Australia) garden, accompanied by tender and juicy New England lamb.
The raw ingredients first:

Eggplants(aubergines) green capsicums, herbs, lamb, tomatoes and garlic for the ailoli crumbs(for the lamb)

Field mushrooms picked that morning in our paddock(there's been lots of rain, so we are enjoying good mushrooms!)

The full meal--grilled lamb(which had been marinated in lemon, garlic and rosemary first) with sauteed Kipfler potatoes, capsicum and tomato stew, fried aubergines with crouton crust, tomato salad with special dressing(below) and green salad. All vegs and herbs from our garden!

Tomato and basil salad with a dressing made from a little olive oil, red wine vinegar, Dijon mustard, and a little pomegranate molasses

Entree(not illustrated as forgot to take the photos!) was very nice wild game pate(bought) served with fresh field mushrooms, lightly sauteed, with tarragon(our own produce!), and mushroom and spinach pesto(bought). Dessert(also not illustrated) was a fruit salad of our own produce: plums, melon and blackberries, served with a quince and rosewater icecream of my own confection! The whole washed down with a very nice Riesling.

Three delicious home-grown entrees

We have an entree every day at the main meal--it's a lovely, colourful and appetising way to start a meal and I love thinking up new ways of presenting things, especially vegetables from the garden!
Here are three we have had recently:

Fresh field mushrooms(picked out of paddock after rain) sauteed in butter with garlic, chives, tarragon and salt and pepper, served with little Roma tomatoes straight off the vine

Fresh sweet corn, grilled, then coated with a sauce made of home-made mayonnaise to which a little extra white balsamic vinegar has been added, then covered with grated cheese

Home-grown eggs, boiled, then split in half, and the yolk taken out, mixed with mustard, salt, pepper, and a little sour cream, then stuffed back into the whites, served with red Danish lumpfish caviat, on a bed of creamed home-grown spinach

Lovely New Year's Day family lunch

A wonderful New Year's Day family lunch at my daughter Pippa and son in law Joe's place in Sydney:

Barbecued sweet corn served with a Japanese mayonnaise and cheese sauce, sprinkled with lime juice

Roasted zucchini and crouton salad, Asian cucumber and watermelon salad

Barbecued prawns with chermoula sauce

Barbecued whole snapper with Balinese sambal and lime

The tastiest way to ring in New Year's Day! 

Christmas meals 2015 2: Christmas Day

The table set for Christmas Day

Kir royale cocktail, foie gras with peaches, caprese salad, bread

Foie gras with peaches and nectarines and fig and peach preserve

Roast fillet of beef and jostaberry sauce, with vegs from our garden: Kipfler potatoes, peas, golden baubles

Home-made chocolate icecream Christmas log with whipped cream and home made marzipan decorations

Christmas meals 2015: Christmas Eve

Preparing prawn and mango salad(with homemade mayonnaise)

Entree: prawn and mango salad with mango daiquiri

Main course: Rainbow trout sauteed in olive oil and lime, with purslane and garlic chives

Dessert: Blackberry trifle and mango icecream

before the meal: making marzipan shapes to decorate the Christmas log cakes