#quails egg

Since living in Spain there have been a few things that I have really missed celebrating. Chinese New Year happens to be one of them. In London my office used to be right next to China town, so apart from the constant stream of delicious smells and colourful sights, we also got to enjoy the festivities at every new year. The streets around china town become lined with beautiful paper lanterns, decorations and the whole surrounding community embraces the celebrations. It’s good fun and gives you an insight into how other cultures like to party at new years.

This recipe wouldnt technically be considered a chinese new years dish, perhaps not even chinese, but my aim was to simply pay homage to the festivities and eat some yummy food. I created my version of a noodle soup using a lamb mince broth and topped with pack choi, quails egg and some crispy seaweed. (perhaps swaying more towards a ramen but it’s the gesture that counts!)

I became a bit stuck when it came to a dessert.                                                   In Barcelona I have struggled to source certain things that I consider staples, so when it came to asian style puddings I really was at a loss. I have mentioned before that I’m not much of a dessert fan, so after doing a bit of research I admit that I fell short and had to give up. I didn’t however want to neglect a pudding altogether for this week, so a few days later ,when I was re-inspired, I made this delicious (and not very healthy) gingerbread cake. It’s vaguely connected to chinese style food with its use of ginger and spices but I think that’s about as far as it goes. I

401. Quails Eggs

Somehow, until recently, I'd never had a quail's egg. I'm not quite sure how this can have occurred as they are truly delicious and I now feel like I missed out on them for 25 years of my life which I can never get back. However the bonus is that I can get them for cheap, already cooked and peeled for me from work, hooray! These are said work quail's eggs, and they come with a little sachet of celery salt which is the traditional accompaniment for them. Basically they are just like a richer, creamier version of a hard-boiled hen's egg. Almost like all the flavour in a chicken egg has been condensed down into a much tinier size. My half dozen of this pack were wolfed down in all of about 30 seconds.