Rayden Road Kingklip.

S4
4x200g kingklip filets (any nice white fish will do)
30g anchovies
5-6 cloves of garlic
40g capers
2 small de-seeded chilis
300ml white wine
100ml cream
pepper

Finely chop anchovies, capers, chilis and garlic. Heat a saute pan with some butter in it.
Fry the garlic and chilis for 2 min, making sure the garlic don't turn brown. Mix in the anchovies, capers and wine. reduce till half.
Wash down the filet's and pat them dry with papertowels. Season with pepper and put in the pan. Put on the lid and simmer gently for 8 minutes. Once done take out the filet's and put on a oven heated plate and cover with foil.
Take the pan off the heat and pour the cream over the sauce, whisk and simmer for 2 min. Season to taste and serve with pasta.

drink: Durbanville Hills Merlot 2005

Cantaloupe with greek yogurt and chopped pecans.

S4
1 chopped up cantaloupe
200ml greek yogurt
25g pecan nuts, chopped
honey to taste

Place the cantaloupe on a plate/cup, place a spoon of yogurt on top and drizzle pecans on top.
Serve with honey on the side.

drink: an espresso

Steak frites with beurre rouge.

S4

meat:
4 250g porterhouse or rumps
oil
s&p

frites 'les halles':
8 big peeled potatoes
2,5 liter peanut oil
salt

the butter:
half a cup of red wine
1 shallot, chopped
225g butter
7g flat parsley
s&p

Combine the wine and chopped shallots in a small pot and bring to the boil, reduce until the wine is almost gone. Once cool place it in a mixer bowl and add the butter, parsley and salt and pepper. Mix well.
Once done, place on a piece of glad wrap and form into a sausage form. Wrap and place in the freezer.
Cut the potatoes into 1x1 cm thick sticks. Throw them into a bowl of cold water and leave them to rest for thirty minutes. After the time is up, rinse the potatoe under cold water.
Heat the oil in a big sauce pan until it's 140c. Using a wire ladle place a small amount of the potatoes in the pan and let them blanche for about 8 min. remove and let them rest for at least 15 min, repeat with the rest of the frites.
Now, try to time the finishing frying of the frites with the cooking of the steaks.
Pound the steaks, oil them with a brush and season.
Bring the oil up to 190c and throw in the first batch of frites. Leave until golden (about 3 minutes).
Heat the oven to 100c and place a plate in it. Take the butter out of the freezer.
Over high heat fry two steaks at a time in a pan, or all four in two pans (if you have a big stove).
Cook one side until it browns, and flip over and brown the other side. Turn down the heat and let it cook for about 5 min for medium-rare.
Once done, remove the plate from the oven, place the done steaks on plate and cover loosely with foil.
Place the frites as they are done in a towel clad bowl and cover with foil till all frites are done. Salt and toss in the towel.
Serve.

drink: SOMETHING NICE!

Roasted tomatoes with asparagus, goat's cheese and walnuts.

S4

salad:
4 ripe tomatoes
2 cloves of garlic, crushed
200g asparagus, blanched
2 small leeks, washed and thinly chopped
20g rocket leaves
150g goat's cheese, slightly crumbled
5 walnuts, roughly chopped
30ml olive oil
s&p

dressing:
10ml mustard seeds
90ml olive oil
30ml balsamic vinegar
1 clove of garlic
s&p

Preheat the oven to 200c. Start with the dressing.
Crush the garlic in a mortar untill smooth, add salt and mustard seed and blend. Then whisk the oil and vinegar into the mix. Set aside.
On a baking tray place the garlic, oil and tomatoes, roast for ten min. remove from the oven and place the leeks and the asparagus on top of the tomatoes, roast for another 10 minutes.
Place on a serving tray thanand sprinkle with the cheese and walnut. Serve while still hot, sprinkling the dressing just before serving.

drink: a nice nice red.

Pork chop with cornichon sauce.

S4

4 pork chops
110ml white wine
30g Dijon
1o thinly sliced cornichons
1 small onion, chopped
10ml cake flour
5g parsley, finely chopped
225ml veal stock, or cubes if no stock available
half a ice cube of demiglace if you have it
15ml oil
15g butter
s&p
a baguette

Put oven at 200c. Use a frying pan that can handle the oven.
Heat the oil and butter. Season the chops and once the pan is really hot, throw in the chops.
Fry on each side for 3-4 minutes then place the whole frying pan in the oven for 8 min.
rest the meat once done on a hot plate with foil cover. Saute the onion in the same pan till brown then stir in the flour and mix. Pour in the wine and reduce to half, make sure to scrape the pan. Then pour in the stock and reduce that to half. Then take the pan of the heat and stir the Dijon into the pan along with thinly chopped cornichorns , the parsley and the juices from the meat plate. Add the demiglace just before serving, if you have it that is. Season and pour over the chops.
Serve with the baguette to soak up the sauce.

drink: nothing

Fish with mango/chili.

S4

4 fish fillets, about 150g each
4 cloves of garlic
4 slices of lime or lemon
4 sprigs of thyme
4 sprigs of rosemary
kosher salt
crushed black pepper

rub the salt and pepper onto the fish and let it rest for 15 min. Snap the fillet in two.
One one half place onesprig of thyme and one of rosemary, one clove of garlic and one slice of lime or lemon. Place on a oiled oven pan.
Throw into a hot really hot oven and let it bake till done.
Serve with a mango chili salad and some green on the side.

drink: a decent chenin blanc

Chili con Carne.

S10

500g minced beef
2 onions
1 clove garlic
2 tsp chili powder
1 tsp ground cumin
200g sun-dried tomato in oil
1 fresh red chili, seeded
2 x 400g cans chopped tomato
2 x 400g tins red kidney beans, drained
1/2 stick cinnamon
olive oil
s&p
200ml water

Chop up the onions and garlic and saute till golden. Add the chili powder and cumin.
Add the mince to the pan and cook on high heat till it colors.
Mix the sun dried tomatoes and chillies in a food processor to form a paste. Add to the beef with the tomatoes, cinnamon stick and a 200ml of water. Season to taste.
Bring to the boil, cover with baking paper and the lid and let it simmer for one and a half hour.
When you have 30 min to go, pour in the beans and some extra water (if needed).
Serve with rice.

drink: milk

'All you see, i owe to spaghetti.' - Sophia Loren

Tagliatelle with potato.

S6

pasta:
500g tagliatelle (dry)
2 large potatoes
60ml olive oil
2-4 cloves of garlic, finely chopped
15ml mascarpone
200ml vegetable stock
30g parmesan, grated
s/p

pesto:
125ml olive oil
200g pine nuts
30g fresh basil
120g parmesan, grated
juice of one lime

Begin with the pesto. Add half of the olive oil and the pine nuts into a hot fryingpan and fry for about 2 min while stirring. Take off the heat and let it cool.
Chop basil and mix with parmesan, lime and the rest of the olive oil. Then pour the pine nuts into the bowl and smash it up with either a rolling pin or a pestle until it becomes a paste.

Peel potatoes, slice into 4ml thick discs. Slice the discs into 4ml wide slices. Then chop into 4ml cubes. Let them lay in water for 5 min to get rid of the starch then drain and dry.
Bring the olive oil up to heat in a frying pan then throw in the potato cubes and fry till crisp and golden. Once golden stir the garlic into the potatoes and take of the heat.
Cook the pasta in salted water. Once done strain but keep some water and put it back into the pan. Over low heat, pour the pesto, mascarpone and stock over the pasta. Season then mix well.
Take the remaining parmesan and shake with the potatoes.
Place the pasta on plates and toss with potatoes.
Serve.

drink: Niti'da Calligraphy

Salmon with parsley sauce and pasta.

S4
300g spagetti
500g salmon, boned
50ml poppy seeds
butter to fry in
salt

marinade:
45ml lime juice
15ml honey
15ml water
salt to season

sauce:
10g chopped flat parsley
1 shallot
1 clove garlic
2cm fresh ginger, peeled
200g philadelphia
30ml olive oil
15ml honey
salt to season

Cut the salmon into 2cm cubes. Mix the marinade and place the salmon in it. Let it soak for atleast 15 min.
Mix the parsley, shallot, garlic, ginger and philadelphia with an immersion blender. Mix the honey and olive oil and poor slowly while mixing into the parsley mix. Season to taste.
Cook the pasta.
Mix some salt with the poppy seeds and roll the salmon in the poppy mix.
Cook the pasta.
Heat a pan with butter in it on medium heat, then fry the salmon for about 3 minutes.
Heat the sauce.
Mix the pasta and the sauce, serve with the salmon on top.

drink: black label (the beer)

Lamb racks with crumbs and parsley

S4
3 French trimmed lamb racks
3 thick slices of wholewheat bread
10g of chopped flat parsley
zest of one lime
3 cloves of garlic
70ml olive oil
3 tablespoons of Dijon mustard
sea salt
black pepper

Set oven on 180c. Place the bread slices on a baking tray and bake for 20 min or till crusty.
Once down, remove and let it cool. Crumble the bread into breadcrumbs. Mix with the zest, parsley, olive oil, garlic, salt and pepper.

Brush the lamb with some olive oil, season liberally. Fry them one at a time, fat side down under high heat for 2 min. Place them in a baking tray and spread with a tablespoon of mustard on each rack (on the fat side). Press the crumble mix into the mustard. Place in oven and cook for 25-30 minutes. The meat should be pink, not brown. When done, remove and let the lamb rest under foil for a couple minutes.

Serve with a nice spring onion and cheese (preferably Wästerbotten cheese) risotto.

drink: a decent Shiraz

''Part of the secret of success in life is to eat what you like and let the food fight it out inside'' - Mark Twain

Ginger pannacotta with lime syrup and raspberries.

S4

pannacotta:
2 leaves of gelatin
400 ml cream
50 ml yellow sugar
25 ml ginger (powder)
1 vanilla pod

lime syrup:
100 ml white sugar
50 + 50 ml water
zest and juice of one lime

100g raspberries

Place the gelatine in water for 4 min. Place the sugar, ginger and cream into a pot. Gut the vanilla pod and put both the pod and the seeds into the pot. Bring to the boil.
Take the pot of the stove and put the gelatine into it.
Pour into espresso cups.
Let it chill for at least 2 hours in the fridge.
Put the white sugar in a pot along with 50 ml water and boil it until it turns light brown, pour in the remaining 50 ml water (it will sizzle) and the lime zest and juice.
It should now be rather syrupy in consistency. Let it cool.
When time to serve, carefully slide a table knife around the inside of the cups to loosen the pannacotta. Knock it out onto a plate, pour syrup around it and top with rasperries.

drink: nothing

Sesame covered Kingklip.

S4

fish:
500g kingklip fillet (any white meat fish works though)
sesame seeds as needed (about 100 ml)
15 ml butter
oil to fry in
salt

sauce:
50g anchovies
250g low fat cottage cheese
30g fresh basil
black pepper

serve with:
cooked or fried baby potatoes
radishes
capers
basil

Chop the anchovies and basil. Mix them with the cottage cheese and season with black pepper. Put in fridge to chill.
Wash the fish and pat down with a paper towel. Divide into 4 pieces. Cross slash the skin side and salt the fish. Dip the skin side (only) in sesame seeds. Heat two frying pans and put some oil and a click of butter in it. When the pans are real hot, place the fish in the pans, seed side down.
Turn when the seeds have turned golden, cook the other side for 2 minutes.
Serve with the cold sauce, potatoes and radishes.

drink: black label or Spier Chenin Blanc

Mozzarella filled chicken fillets with fried potatoes.

S6

chicken:
6 large fillets
200g mozzarella
10 rosa tomatoes
fresh baby spinach
olive oil
pepper
seasoned salt

potatoes:
600g cooked small potatoes (cooked for around 20 min or until tender)
50g butter
s&p

Preheat oven to 225c.
Wash the fillets and dry them. Slice a deep gash along the side of the fillets and paint the fillets with olive oil and season. Place on a oven tray. Fill with thin slices of mozzarella, tomatoes and a couple of leaves of spinach. Put the remaining sliced tomatoes around the chicken. Shove into the oven for around 14 minutes or until done.
While the chicken is in the oven heat a large frying pan and add some vegetable oil. Divide the potatoes into two halves. Place in the pan with the flat side down and cook until golden brown. Season then turn and brown the other side and season. When almost done throw the butter in and let it melt.

drink: water

Creme de la Odeholm.

S4
6 egg yolks, if you use jumbo eggs use 5
100 ml sugar
350 ml cream
150 ml milk
1 vanilla pod
caramell or yellow sugar for the coating

Preheat oven to 110c.
Mix the yolks with the sugar and stir it well, do not whisk.
Mix the cream and milk in a pan, split the vanilla pod and scrape the seeds into the pan and drop the pod in aswell. Slowly bring to the boil while stiring, remove from heat and let it rest for a minute. Remove the pod. Little by little, while continuiosly stirring, pour the cream mix into the egg and sugar mix. Once the sugar is completly disolved into the mix it's ready.
Pour the mix into 4 oven proof bowls. Place the bowls fairly high up in the oven and cook for 40-45 minutes, when you poke the bowls there should be a slight movement in the center of bowl.
Take them out and let them chill in the fridge for at least 40 minutes.
Before serving, with a spoon spread the caramell sugar over the custard and burn it with a torch (if you don't have a torch you can grill it in the oven, just place the bowls directly under the grill).
Wait one minute before serving.

drink: espresso

Beef stroganoff.

S4
700g beef fillet
2 large onions
350g Creme Fraiche
40-50 ml Dijon
70g butter
500 egg noodles
s&p

Saute' the onion in oil and 10g butter in a pan for 5 minutes. Cut the beef first into medallions about 1.5 cm thick, then cut the medallions into strips about 1.5 cm thick. Saute' the beef one quarter at a time in a large frying pan, make sure to get color on each side of the strips and season them all. Remove each batch and put under foil. Once all the beef is saute'd combine it in the large pan with the onion, creme fraiche and Dijon. Let it simmer for 5 minutes. Just before serving, add remaining butter and season to taste.
Serve with the noodles.

drink: milk or a nice shiraz

Buttermilk scones.

makes 8 small scones

300g cake flour
15ml baking powder
2ml salt
20g castor sugar
125g COLD butter
100ml buttermilk or sour cream
50ml water
1 egg

Preheat oven to 200c.
Sift all dry ingredients into a bowl. rub in the butter until the mix resembles fine breadcrumbs.
Mix the buttermilk, water and egg together.
Make a well in the centre of the the flour and add the buttermilk mix in portions, mixing with a table knife. The dough must bind into a soft ball and come away from the sides of the bowl.
Lighlty flour a workspace and place the dough on it, lightly pat the dough into a 20mm thick round cake, DO NOT KNEAD. Use a scones cutter or a cake mold to cut out round scones.
Place on a baking tray and cook for 20 minutes.

drink: not a thing

Thai roast chicken with ginger and lemon glaze.

S4
1 whole chicken

stuffing:
100ml coriander, finely chopped
100ml basil, finely chopped
30ml finely grated fresh ginger
30ml lemon juice
15ml fish sauce
2 chillies, finely chopped (seeds included)
4-5 cloves garlic finely chopped
s&p

glaze:
5cm fresh ginger, peeled
120ml maple syrup
juice and zest of one lemon
s&p

Preheat oven to 180c. Wash the chicken thoroughly.
On the tail of the chicken is the a gland, remove that with a knife as it tastes bitter.
Cut the chicken along the backbone. Turn over and flatten with your hands to make it lie flat. Loosen the skin from the meat by gently inserting your hands.
Combine the stuffing and gently push under the skin. Season both sides of the chicken.
Put on an oven form and roast for 50 minutes. Now make the glaze. Start by dividing the ginger in half, grate one part and sliver the other part into long thin pieces. Stir the ginger, juice, zest, syrup, salt and pepper into a small pot and simmer until reduced to half. Let it cool
When 30 minutes has passed, baste the chicken with the glaze ones every 7 min or so. Before serving baste the chicken one last time with the glaze.

Serve with mango/chilli salad or rice.

drink: Allesverloren Shiraz

[Sorry about the awfull picture quality]

Wholewheat bread with seeds.

750g nutty wheat flour
about 625ml warm water
15ml salt
15ml brown sugar
30ml vegetable oil
5ml vinegar
10g instant dry yeast
125ml mixed seeds plus seeds to garnish

In a large mixing bowl, add all ingredients bar the water. Stir it through once.
Make a well in the middle of the mix and gradually add the water all the while stirring.
When done the dough should be moist but not wet.
Grease a bread tin or fit it with a baking paper. Poor the dough into it and sprinkle some extra seeds on top. Cover with glad wrap, place it in a warm place to rise to double the size, should take about 30 minutes.
Preheat the oven to 200C.
Once the dough has risen sufficiently place it in the oven for an hour.
When done remove from the tin immediately and place it on a cooling rack.

Salmon and avocado sushi.

S4
400g fresh salmon
1 ripe avocado
cold rice, sushi or normal rice is fine (no salt or vinegar in the rice though)
1/2 a cucumber, thinly sliced
chives for garnish, chopped
sesame seeds
30ml soy
30ml rice vinegar
60ml sesame oil
pinch of cayenne pepper

Mix the soy, vinegar sesame oil and cayenne pepper.
Cut the salmon and avo into cubes. Add them to the marinade and chill in fridge for 20 minutes.
In a ring mould, put rice a quarter or so up the side and pat it. Should be fairly tightly packed.
Add the salmon/avo mix and pack. Put in fridge for 20 more minutes to set.
Once ready, sprinkle seeds on top, remove ring mould carefully and garnish with chopped chives and the sliced cucumber. Serve.

drink: sake or water

Chilli prawns.

S2
400g frozen prawns (if you go with fresh make sure to cook them before hand)
8 chilli fruits, de-seeded and roughly chopped
4 cloves of garlic, roughly chopped
juice of 3 lemons
1 dl of chopped parsley
1,5 dl vegetable oil
sugar as needed
1 baguette

In a mixer combine the chilli, garlic, lemon juice and parsley. Mix till smooth, then add oil as needed a bit at a time until you have a sauce.
Transfer the sauce into a frying pan and bring to the boil the quickly bring down to simmer. Keep it simmering for 6 minutes and taste. If the lemon comes of to strong add some sugar, 2ml at a time until the taste is balanced.
Throw in the prawns and stir till all prawns are covered.
Serve with the baguette.

drink: a chenin blanc

Cheesecake with granadilla topping.

S8
For the crust:
150 - 200g of crushed almonds
25-30g sugar
60g melted butter
5g finely grated lemon rind

For the filling:
250g cottage cheese, smooth
250ml
10ml gelatine powder
60ml water
1 can condensed milk
125ml lemon juice

For the topping:
125ml fresh orange juice
115g granadilla pulp, canned or fresh
25ml sugar
10-15 ml corn flour
50-60ml water

Start with the crust. Preheat the oven to 200c. Mix the lemon rind, butter, sugar and almonds.
Press the mixture onto the walls of a cake tin and spread over the bottom.
Bake in the oven until the crust turns from yellow in color to golden, should be around 7-8 minutes. Keep an eye on it so it doesn't burn though.
Allow to cool.

Beat the cheese and cream till it gets firm. Add the gelatine to the water and run it in the microwave for around 10 seconds and stir. Make sure all the grains are absolved. Microwave a further 5 seconds if necessary. Mix the condensed milk with the lemon juice and stir till thick.
Add the milk/lemonjuice mix to the cheese/cream and stir. Then poor in the gelatinewater. Mix well. Pour the filling into the crust and refrigerate for 40 min.

Combine the orange juice, granadilla pulp and sugar in a small pot and bring to the boil.
Combine the corn flour with the water and mix . Add to the boiling juice and stir till it reaches a nice thickness. Allow to cool then spread over the set cheesecake. Cover with cling wrap and chill for atleast an hour before serving. Keep portions small.

drink: nothing

"The only real stumbling block is fear of failure. In cooking you have got to have a what-the-hell-attitude!" - Julia Childs

Raspberries

S1
raspberries
milk

Pour the milk over the raspberries.

Drink: nothing

Homemade burgers with garlic pesto, feta and mango salad.

S4
For burgers:
500g mince, beef or lamb (or a mixed mince)
4 buns
1 onion, finely chopped
1/2 cube of stock
60ml boiling water
1 egg
30ml tomato sauce
15ml Worchestershire sauce
a bunch of chopped parsley (30-40ml once chopped)
pesto (store bought)
garlic, after need
1 feta cheese, thinly sliced
1 slice of white bread
oil
s&p

For salad:
1 mango
1/2 cucumber
1 lemon
s&p

Sauté onions, then leave to cool. Mix the stock, the boiling water and the slice of bread (crumbs removed) in a bowl. Then pour in the rest of the ingredients and mix thoroughly with a spatula or knife.
Form into burgers and fry in oil on medium heat, turn once when blood starts seeping threw.
While the burgers are on the stove, crush the garlic and mix well into the pesto. It should be lots of garlic in the mix. Cut the cucumber into dices, peel the mango and cut into cubes and mix. Poor the lemon juice over the salad and season.
Take the burgers of the pan and let the buns heat up in the residue heat for a min.
Serve with the garlic pesto and feta ontop of the burgers.

drink: glass of water

Potato rösti with eggs and bacon

S1
1 large potato, grated
4 slices of bacon
2 eggs
olive oil
15g butter
s&p

Press the grated potato to get rid of as much as possible of the water. The potato should be as dry as you can get it.
Heat olive oil and butter in a small frying pan. Season the potato with salt and pepper.
Fry the potato for 5 min on each side over medium to high heat, making sure to press it together in the pan.
When you turn the rösti, fry the bacon and the eggs.
Serve with tomatoes.

drink: a glass of milk or a Bloody Mary

Pannacotta with plumsyrup.

S6
375ml cream
230g castor sugar
one vanilla pod
10g gelatine
500g full fat yogurt
1 tablespoon rose-water
4 plums, fresh

On medium heat, cook 115g sugar, cream and vanilla pod (split open and de-seeded into the mix) and bring to the boil while stirring.
Take half a cup of the mix and poor the gelatine into it. Make sure the gelatine dissolves. Then poor it back into the rest of the mix. Poor in the yogurt and whisk. Strain and poor into 6 cups.
Let it chill in the fridge for atleast 4 hours.
Over low heat stir the rest of the sugar and the rose-water combined with half a liter of water. Once th sugar has dissolved bring it to the boil. Then add the plums and let it simmer for 10 minutes. Once the plums are tender, remove them and let the sauce reduce until syrupy.
Take the pannacotta's out of the fridge and serve with the sauce and plums.


drink: an espresso

Chili/garlic prawns with lemon risotto.

S4
30 big prawns
1,5 liters of chicken or veggie stock
350g arborio rice
2 chilies, chopped fine (with seeds)
3 cloves of garlic, chrushed
2 pickled onions, sliced
olive oil to fry
50g butter
zest and juice of one lemon
parsley, chopped
s&p

Bring stock to boil and turn down heat to let it simmer.
Fry the onion in a tablespoon of olive oil and 30g butter. Add rice.
Add one cup of stock to the rice at a time all the while stirring. Make sure the stock is absorbed by the rice before adding the next cup of stock.
Taste the rice to make know when its good to go. When done, throw in the rest of the butter and carefully add some lemon juice and zest. Take it slowly so you don't get to much. Add s&p to taste. Put on a lid and let it rest.
Fry the prawns in a tablespoon of olive oil on high heat. Season with s&p. Add chili and garlic and cook for a minute.
Serve with chopped parsley on top.

drink: RAKA, Biography Shiraz

Chicken sandwiches.

S4
2 large chicken breasts
4 slices of good bread
125g mayo
4 spring onions (chopped, not to thinly as you want some crunch)
1/2 a cucumber, peeled length wise
2 tablespoons of chopped parsley
1/2 a lettuce
Zest of a lime plus juice of a lime (1 tablespoon or to taste)
olive oil
s&p

Preheat oven to 220c.
Drizzle olive oil on the chicken breast and season generously , turn and repeat. Put on a tray and into the oven for 10 min.
In the meantime combine the mayo, zest, juice, parsley and onions. Season lightly. Put the sauce in the fridge.
Once the chicken is done, remove from oven and put a kitchen towel over the tray and let the chicken rest for 10-15 minutes. Cut the chicken into thin slices.
Take out the sauce, spread over the bread slices and place slices on top.
Serve with a slice of cucumber and the lettuce.

drink: glass of tap water, chilled.

Poached eggs on fried fruit and seed bread with boiled rosa tomatoes.

S1
5 rosa tomatoes (cherry tomatoes are fine aswell)
2 eggs
2 slices of fruit&seed bread
3 tablespoons of vinegar
3 tablespoons of olive oil
4 leaves of basil
s&p


Bring 2 liters of water to the boil in a large pot.
Throw the tomatoes into the pot, let them boil for 3 minutes.
Take out the tomatoes (leave the pot to boil) and put on a plate, sprinkle with a tablespoon of oil and season.
Turn on the oven to 125c and throw in the tomato plate.
Put a frying pan on medium to high heat with 2 tablespoons of oil, once warm throw in the bread and let it fry 3 min on each side. Once done put on a plate and put in the oven to keep warm.
Throw the vinegar along with a pinch or two of salt into the pot with boiling water.
Poach the eggs for 60 sec each.
Serve with a couple of basil leaves and seasoning.

drink: a cappolatte