How do you like your eggs on a morning?
If the answer is poached then OXO has got just the tool
Whether you're a lover of a tasty Sunday fry up, an
indulgent eggs benedict or a healthy smoked salmon and
avocado dish, you'll know the difficulties that come
with poached eggs and the satisfaction when you get them
Now thanks to the egg-sperts at OXO there's
no need to worry, as the NEW Silicone Egg Poachers will
guarantee you get your poached eggs spot on every time.
Unlike a poaching pod, which just steams the egg rather
than poaching it, OXO's Silicone Egg Poacher is
perforated to allow the water to circulate around the
egg, keeping it in shape while poaching to perfection.
No more wispy, misshapen eggs!
Known as one of the hardest techniques to master, OXO's
Silicone Egg Poachers makes it easy for even a beginner
to master poached eggs. Once the water begins to
steadily simmer all you need to do is simply crack your
egg into its hourglass spout, which not only guides the
egg gently into simmering water, but also keeps the egg
contained while cooking.
Once it's done to your liking, quickly remove the
poacher from the pot, then use a slotted spoon to lift
and drain the poached egg, and place your egg on a paper
towel to remove excess water. If it's multiple poached
eggs you're after, simply pop both poachers in the pan
and move them around as needed.
Top tips for poaching your egg
Use the right amount of water: fill a saucepan with
water to just above the fill line on the poacher and
bring to a simmer /rolling boil. Add a splash of vinegar
to solidify the egg.
Timing is key: have a timer ready to go and remember to
Weigh your egg before you cook it to judge the correct
Suggested cooking times for poached eggs with a runny
Medium eggs (47-54g) between 3:00 and 3:30 minutes.
Large eggs (55-60g) between 3:15 and 3:45 minutes.
XL eggs (61-67g) between 3:30 and 4:00 minutes.
Jumbo eggs (68-73g) between 4:00 and 4:30 minutes.
OXO's Silicone Egg Poachers are £12 for a set of two.
The OXO range is widely available from a selection of
national retailers including John Lewis, Lakeland and
other good cookshops.
Designed to make everyday living that little bit easier,
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The company also offers an exciting design-led
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Rice milk and floury potatoes give this
seasonal soup a lovely creaminess that's balanced by the
freshness of vibrant, colourful vegetables.
Nutritious, tasty and filling, it's a taste
of Summer in a bowl.
This healthy recipe has been created by Waitrose.
2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 chicken breasts, skinned
500ml vegetable or chicken stock (if
using cubes or powder, check on the label that they are
1 litre of rice milk
500g floury potatoes, peeled and cut into
2 medium young carrots, peeled and cut
into thin strips
1 small courgette, finely sliced
1 orange or yellow pepper, deseeded and
cut into strips
250g sweetcorn kernels
150g green beans
5g flat-leaf parsley, chopped
1. Heat the oil in a
large pan, add the onion and celery and fry over a
gentle heat for 5 minutes, until softened but not
coloured. Add the chicken and fry until golden.
2. Pour in the stock
and milk and add the potatoes. Cook for about 40
minutes, until the potatoes are soft and the chicken is
tender. Remove the chicken from the liquid and shred
3. Remove two big ladlefuls of soup (including
quite a generous amount of the potatoes) and liquidise
until smooth. Return the mixture to the pan and stir
well. Add the shredded chicken.
4. Stir in the
remaining vegetables, bring back to the boil and cook
for a further 4–5 minutes, until the vegetables are soft
but retain a little bite. Stir in the chopped parsley,
season and serve at once.
This month, we have a special
recipe from Silvana Franco, food
ambassador for Waitrose. Silvana
shows us how to make Madeira
Cake, a traditional and well
loved cake for afternoon tea.
"Madeira Cake is a classic
sponge that can be flavoured
with ingredients such as stem
ginger or chocolate and
hazelnut," says Silvana Franco.
"I like it best baked plain,
served with a nice cup of tea."
Try this mouthwatering recipe
with Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you
can make this delicious cake for
your family and friends.
Cook’s Range Baking, plus extra
sugar, plus extra to serve
zest of 1 lemon, plus 1 tbsp
170g plain flour,
Pinch of salt
¾ tsp baking
Preheat the oven to 170°C, gas
mark 3. Butter a 225g non-stick
loaf tin (about 12 x 20cm) or a
20cm-diameter round cake tin and
line with greaseproof paper.
Place the Lurpak, sugar and
lemon zest in a large bowl and
whisk until fluffy. Still
beating, add one egg at a time,
waiting until each is fully
incorporated before adding the
next. Add the lemon juice, then
the flour, salt and baking
Spoon the mixture into your
prepared tin and bake for about
an hour or until golden and
springy. If the cake is browning
too quickly, loosely cover the
top with foil but remember to
remove it shortly before the end
of cooking. Test the cake by
inserting a skewer into the
centre. If it comes out clean,
the cake is cooked.
Sit the cake tin on a
wire rack and leave for 15
minutes. Then remove the cake
from the tin and sprinkle
generously with caster sugar.
Leave to cool.
Madeira cake tastes best if not
eaten on the day of cooking, so
when cold, tightly wrap in foil
and leave for a day or two. It
also freezes well.
Preparation time: 15 minutes
Sandwiched with a passion fruit
buttercream, these biscuits melt in
Perfect for afternoon tea, this
stylish recipe has been created
Ingredients for the Melting
4-5 large passion fruits
250g salted butter, at room
60g icing sugar, plus extra for
230g plain flour
Ingredients for the Buttercream
· 100g salted butter, at room
· 150g icing sugar, sifted
Preheat the oven to 180°C, gas
mark 4. Halve each passion fruit
and scoop the flesh into a
sieve, pressing down with the
back of a spoon to release the
juice (you will need 4 tbsp in
For the biscuits, cream
together the butter and icing
sugar with electric beaters (or
in a freestanding mixer) until
pale. Sift in the flour and cornflour
and add 2½
tbsp passion fruit juice and 2½
tbsp just boiled water. Beat
until the mixture comes
together; scrape down if needed.
Attach a large star nozzle to
a piping bag and fill the bag
with the mixture. Pipe 28 x 5cm
rosettes onto parchment-lined
baking sheets, about 3cm apart.
Bake for 20-25 minutes, or until
pale golden. Cool for 5 minutes
on the baking sheets, then cool
fully on a wire rack.
Meanwhile, make the passion
fruit buttercream by beating
together the butter, icing sugar
and remaining 2 tbsp passion
fruit juice until pale and
fluffy. Sandwich the biscuits
together using a generous amount
of buttercream and finish with a
dusting of icing sugar.
Blueberry Drop Scones
These tasty fruit scones make a
healthy afternoon snack. Enjoy
them with a cup of tea.
Soak the oats in
a little of the milk for 5
minutes. Mix together the flour
and baking powder. In a jug,
beat together the eggs and
remaining milk. Make a well in
the flour, pour in the liquid
and beat together until smooth.
Stir in the oat mixture and
Spritz a large non-stick
frying pan or flat griddle with
oil. Drop small spoonfuls of the
batter in the pan and cook for
1-2 minutes on each side until
risen and golden brown. Serve
warm with fresh blueberries and
a tiny drizzle of honey.
Makes 20 scones
For more Waitrose
recipes click on
Roasted Rhubarb &
These delicious rhubarb possets will make a
stylish dinner party dessert. They're also a
great way to enjoy seasonal rhubarb and cooling
This elegant recipe has been created by
400g of rhubarb, cut into 3cm lengths · Juice
and zest of 1 clementine, plus extra zest to
serve · 3
cardamom pods, 2 crushed open, 1 seeds removed
and crushed · 50g
essential Waitrose Double Cream
of ½ a lemon
Preheat the oven to 180°C, gas mark 4. Place the
rhubarb with most of the clementine juice, 2
crushed cardamom pods and 25g caster sugar in a
small, deep roasting tin. Toss and cover with
foil and roast for 20 minutes until the rhubarb
is soft and sweet. Remove the foil, strain and
allow to cool completely.
Meanwhile, heat the cream, remaining sugar and
honey to just under boiling point, then simmer
for 3 minutes. Stir the crushed cardamom seeds,
clementine zest, lemon juice and remaining
clementine juice into the cream and stir. Divide
between 4 x 100ml glasses or ramekins and set
aside to cool. Cover with clingfilm and chill
for 2-3 hours, until set.
To serve, top the possets with a spoonful of the
rhubarb (removing the cardamom pods) and a
little extra clementine zest if you like. Place
any extra rhubarb in a bowl to spoon over as you
Preparation: 15 minutes plus chilling
these puff pastry pasties in lunch boxes and on
picnics, or with a leafy salad for a light
This delicious recipe has been
½ x 25g
pack fresh basil, roughly torn
garlic, thinly sliced
Saxby’s Ready to Use Puff Pastry
Waitrose Milano Salami
2 x 125g
tub Galbani Santa Lucia Mozzarella Light,
the oven to 200°C, gas mark 6. Tip the tomatoes
into a small roasting tin, scatter the basil and
garlic over and drizzle with the oil. Season and
roast for 10 minutes until the tomatoes have
softened and just split but are still keeping
2. On a
lightly floured surface, roll out the pastry to
make a 38cm square. Trim the edges then cut the
pastry into four equal squares.
3. Cut the
salami slices into 1cm-wide strips. Pat the
cheese dry with clean kitchen paper to remove
the excess moisture, then dice.
the cheese, roasted tomatoes with their juices,
and salami between the pastry squares. Brush the
edges with some of the beaten egg. Pull the
corners up to meet in the centre and, using your
thumb, press along the edges of the pastry to
seal the joins and make neat parcels. Transfer
the pasties to a non-stick baking sheet and
brush with more egg.
5. Bake the
pasties for 15-20 minutes until puffed and
golden brown. Serve warm or cold with Little Gem
This pastry will be much easier to roll if you
take it out of the fridge 15 minutes before you
use it. It will stretch less when rolling, and
so shrink back less during baking.
For more delicious Waitrose
recipes click on
Tuna Fish Cakes
These delicious fish cakes and
salad will make a lovely light and easy to
prepare lunch. They're also a great way to enjoy
nutritious fish and Summer vegetables with the
minimum of fuss.
This healthy recipe has been created by
2 x 170g packs frozen essential Waitrose 2 Tuna
& Red Pepper Fish Cakes
2 essential Waitrose Courgettes
2 essential Waitrose Carrots
2 tbsp olive oil
1 tbsp white wine vinegar ·
250g tub fresh essential Waitrose Beetroot Salad
Preheat the oven to 220°C, gas mark 7. Cook the
Tuna & Red Pepper Fish Cakes for 25 minutes
according to the pack.
Meanwhile, coarsely grate the courgettes and
carrots. Whisk together the olive oil and white
wine vinegar, season and stir into the grated
Serve the fish cakes on top of the salad and top
with beetroot salad.
This easy lemonade uses fresh
peaches to make a refreshing summer drink that's
perfect for barbecues, picnics and parties.
This Summer recipe has been created by
Waitrose Perfectly Ripe Regal'in Peaches, stones
removed, plus 8 slices to serve
4 unwaxed lemons
8 tbsp caster sugar
1 litre sparkling water, chilled
Ice and mint leaves (optional), to serve
Blitz the peaches in a food processor until
puréed. Pour into a large measuring jug.
2. Using a
vegetable peeler, remove the zest from the
lemons. Add the zest, the juice from 2 of the
lemons and the sugar to the jug. Pour over 500ml
boiling water and sir well until the sugar
dissolves. Leave to cool completely.
the cooled liquid into a chilled serving jug and
top up with sparkling water to taste. Serve with
plenty of ice, slices of peach and mint leaves,