About Me

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Back in the 80s, I wrote a book called "Voyaging on a Small Income", which was published and sold astonishingly well. It’s become almost a “classic” and is probably why you’ve found this site! I’ve been living aboard and sailing since the 70s. Nine different boats have been home, sometimes for several months, sometimes for many years. I love the way of life, the small footprint and being close to Nature. I’m a great fan of junk rig and having extensive experience with both gaff and bermudian rig, I wouldn’t have any other sail on my boat. It’s ideal as a voyaging rig, but also perfect for the coastal sailing that I now do. I’d rather stay in New Zealand, not having to keep saying goodbye to friends, than go voyaging, these days. Between 2015 and 2021, I built the 26ft "FanShi", the boat I now call home. For the last 45 years or so, my diet of choice has been vegetarian and is now almost vegan. I love cooking and particularly enjoy having only myself to please. I am combining all these interests (apart, perhaps, from junk rig!) in this blog. I hope you enjoy it. I also have other blogs: www.anniehill.blogspot.com and http://fanshiwanderingandwondering.wordpress.com

01 April 2023

Egg mayonnaise

This always-popular starter is simplicity itself. For a special occasion, use home-made mayonnaise. (See Recipe)

Serves 2
 
2 eggs
4 tbsp mayonnaise
paprika or cracked black pepper

Method:
  • Prick the wide end of each egg with the tine of a fork. Put them into a pan of cold water and bring to the boil.
  • Turn down the heat and boil gently for 6 minutes.
  • Drop the eggs in a basin of cold (sea)water to cool them and stop them cooking further. This also reduces the chance of the whites going grey.
  • When they’re cool enough to handle, peel the eggs and cut them in half, lengthways.
  • Arrange each egg, cut side down on a plate. Spoon mayonnaise over. Sprinkle with a little paprika or cracked black pepper, if you like, to garnish.
If you have any lettuce, or spinach, the eggs look attractive arranged on some roughly-shredded leaves.

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