Cinnamon pannacotta

It had been a while since I last made panna cotta and I think the last flavor I tried was the lemon buttermilk pannacotta which was absolutely fabulous, but I wanted to try something different this time. I used the Panna cotta book from Camilla Saulsbury again and picked the cinnamon variety. The original recipe called for caramel sauce on top but since I am not a huge caramel fan I figured apple would work great with the cinnamon flavors and it did!!

The making of the pannacotta was pretty simple as usual and very quick too. I had bought Kanzi apples which had a lovely sweet and tart flavor that worked really well in the compote. I added only one little bag of vanilla sugar and didn’t need to add anymore as the pannacotta itself was quite sweet so the combination with the tartness of the compote worked fabulously. In terms of color; it’s not the most appealing color for a pannacotta I think, but who cares if the flavor is soooo delicious!

CINNAMON PANNACOTTA WITH APPLE COMPOTE (adapted from Panna Cotta by Camilla Saulsbury)

2,5 cups heavy whipping cream

2 teaspoons unflavored gelatin or 3,5 leaf gelatin

1/2 cup firmly packed dark brown sugar

1 cup sour cream

1 vanilla bean or 1,5 tsp vanilla extract

2 tsp ground cinnamon

Apple compote (see below)

What I love about Camilla’s recipes is that they are really easy to follow and the flavors are amazing. I have not nearly made all the panna cotta’s in the book since they would kill my waistline, but ok on to this particular recipe. lovely cinnamon flavor!!

Place the cream in a heavy saucepan. Either sprinkle the gelatin over the cream and let stand for 5 minutes or – if you are using leaf gelatin as I was – put them in a bowl with water until they are submerged and let stand for a couple of minutes till the gelatin is softened, squeeze them to remove excess water and then add to the cream.

Add the brown sugar to the saucepan and cook and stir over low heat until both the gelatin and brown sugar are completely dissolved. Make sure not to bring the mixture to a boil. Whisk in the sour cream, vanillaseeds or extract and cinnamon until well blended and smooth.

Pour the mixture into whatever form you fancy. I’ve used regular molds as well as tiny round glasses which I thought looked kind of cute. Loosely cover with plastic wrap and  chill for 4 hours or up to overnight.

Cut around the edges of the panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert onto a plate. I find that it helps if I then grab the plate and while holding the cup and plate together tightly give it one firm shake which then loosens up the panna cotta nicely. Spoon the apple compote (recipe below) onto the panna cotta and serve with whipped cream if you like.

APPLE COMPOTE

Apples that are not too sweet and not too sour but basically just use whichever you prefer.

Applejuice about 250 ml

lemonjuice

cinnamon

1 packet of vanillasugar or to your taste

You can really add lots of things to the apple compote if you like, such as raisins, cranberries and alcohol. Whatever you feel like. I like mine plain so didn’t add much more then that.

Peel and core the apples and cut them into slices or chunks. Put them in a saucepan and sprinkle with some lemon juice to prevent browning of the apples. Add applejuice and vanillasugar to the pan and bring to a boil. Cook them as long as needed to break down the apple pieces but make sure you still have some pieces left which creates the chunkiness that you want with apple compote. Add cinnamon and taste to see if the apples are sweet enough. If not you can add a little more sugar. enjoy!

Garlic spaghetti with bacon strips and basil

We are having a ridiculously busy week this week and that also means that we will not be eating together at all…

Yesterday evening I had a preweddingshoot with a weddingcouple, tonight Tom has a party for the announcement of the best company of the year, tomorrow he has to do something for the foundation that he and his friends started (it’s a great initiative by the way; they are all three fisherman and the goal is to get children in need (handicapped, either mentally or physically) to have a great day by the water. So the last couple of months they have been really busy getting sponsors, volunteers and eventually get children that want to participate. The first event is scheduled to be on April 25th. “Unfortunately” I will be in Italy with a friend at that time, so I cannot take the photos, but I am sure the event will be successful! If you want more information on it, there is a link on my blogroll. The foundation is called “Het Peuterfonds” and the site is in Dutch (just thought I’d warn you)

Where was I? O yes, thursday Tom has a dinner with former collegues and last but not least on friday I have a wedding to shoot which will last till about 10 PM.

Usually I am quite fine with Tom being away once or twice during any week, as that gives me the opportunity to eat the things I know he doesn’t like (he hates blue cheese and cheese in general!!) but having to eat alone is not so much fun if it lasts the entire week.

I am busy enough so the week will fly by anyway; big photoshoot for a new customer which started today and will last till thursday. I’m quite excited about it  as it involves shooting food and lifestyle! My favorite subjects! I will probably post a few of the results here at some point.

Anyway, I woke up this morning thinking I would be making something cheesy tonight, but then I am also trying to lose weight and cheese and weightloss don’t really mix that well. Not the cheese I was thinking about anyway, so instead I decided to go for a healthy pasta dish. Quick and easy and totally delicious and it still featured a little bit of cheese on top so it would have to do.

The recipe is almost to simple to write down, but here it is anyway:

Garlic spaghetti (serves 4)

200 gr spaghetti (uncooked)

175 gr bacon strips

7 gloves of garlic (yes, it is called garlic spaghetti after all)

sambal

10 spring onions

chicken stock (either from a cube or selfmade)

Cut the onions and garlic into small pieces. Cook the spaghetti in some chicken stock. In the meantime put a frying pan on the stove and put bacon strips, onions, garlic and a bit of sambal in the pan. Once done mix with the spaghetti et voila… nice and light meal! Ofcourse you can spice this up with whatever you like, but I loved the taste. I didn’t use spring onions as for some reason the supermarket was completely out of them!

Garlic spaghetti and salad

I would suggest having some sort of fresh salad with this pasta dish to get your greens in as well! It’s very quick as there is not a lot of ingredients involved, but filling and tasty.

Chocolate nougatine with hazelnuts

Hmmm…. you know that moment when the visual image of something turns out to be less then the actual food itself?

Let me explain; I had been wanting to make the recipe for chocolate nougatine with hazelnut praline from Jo over at Foodjunkie for a while now, but I couldn’t find enough hazelnuts. In the supermarket they only sold them in tiny packs of 50 gr and I needed 450 gr and ofcourse they did not have enough packs plus that it cost a fortune, so I was happy when yesterday I finally found them albeit with the skins still on.

Since I have an unexpected day of tomorrow it meant I would have time to do some proper cooking today and this would be the perfect opportunity to make this recipe. On the recipe you see the original photo from the magazine, which – as I am sure you will agree – looks very different from this version I made.

I started with making the meringue which tasted fabulous even without baking it…:) but then I got to do the hazelnut praline and I am really not sure if I did it correctly. The recipe calls for making it into a paste, but when I put the caramelized hazelnuts in the blender it ended up being powdery rather then anything that looked like paste. Still adding the chocolate and then the cream still made it look ok and the taste was lovely.

When looking through our cupboards it turned out I did not have a oblong caketin! I had a few but I threw them out a while ago as they were very old and terrible looking. Thinking – ofcourse – that I would remember to buy a new one… Which I obviously did not!!

I had a very tiny caketin that I used for the photo part and the rest I put into a large square caketin which meant it was a bit flatter then it was supposed to be. It’s still very tasty but it just doesn’t look very attractive I think.. O well you can’t have it all. In the end it is the taste that counts, but I like my food to look pretty as well. Especially if I plan on taking a photograph of it!

Hazelnuts being caramelized

I did not take the skin of the hazelnuts as I don’t really mind the skin and didn’t think it would make a huge taste difference. Does it? It’s just such a painful process to remove them…:)

I think the hazelnuts look prettier then the finished product but ok. I probably should have left the meringue slightly longer in the oven, as it was on the too sticky side when moving them into the caketin.

Here is the recipe (from Foodjunkie)

Apple cinnamon baked oatmeal

I was reading a post this week made by Christie from Coco Bean featuring a delicious looking apple cinnamon baked oatmeal recipe. I had some oats leftover from the oatmeal cookies that I baked the week before, so I figured this would make a perfect destination for them!

Now the recipe is really fairly simple; you throw all sorts of ingredients together in a bowl, mix and put it in the oven for 20-25 minutes. Sounds simple now doesn’t it?

I was a bit late for lunch as I went for a spinning class in the morning, so I didn’t have time to do the groceries before and I was going to meet with my sister at 12. Our parents are having their 50 year wedding anniversary on April 7th, which means that there is some arranging to do! Not a lot really, as it’s going to be a high tea and it’s gonna last only for 3 hours, so really… not that much work. We just needed to check out the location so we knew what we could and could not do. Yvonne (my sister) did not have a lot of time so we couldn’t have lunch together and by the time I was home and had done the shopping needed it was already 2 pm.

Before going in the oven

I mixed all the ingredients as per Christie’s recipe and put them in three separate bowls. Christie had warned me already that I should not use a bowl that was too small, but for the photo I wanted it to be in two smaller bowls and one larger to make the remaining. The recipe calls for 20-25 minutes in the oven and then the liquid should more or less be gone.

Well….. it wasn’t! I left the small bowls for about 35 minutes and they were still quite moist. The larger bowl had the biggest amount of fluid and even after 45 minutes was still quite wet. Now I think I probably went wrong with the measurements for the fluid. In Holland we do not know the measurement ‘cup’. We tend to measure in milliliters, so that is how our measuring things are made.

I do have a measuring glass that tells me the cups, but I believe there is a difference between a cup size in the US vs a cup size in the UK, and then Christie is from Canada so…. the question is; did I use the right cupsize?? Regardless of the longer time in the oven it was still delicious. I finished one of the small bowls without any addition and the second one I put on a plate with vanilla curd. I didn’t have yogurt in the house and since it was already moist enough on it’s own, I didn’t think that adding milk would be such a good idea. I just think I used too much fluid but other then that this is a very easy and delicious breakfast dish! And that smell coming from the oven… soooo good!!

Apple cinnamon baked oatmeal

It’s not the most exciting dish to photograph as the colors are all a bit muted and mingled together. I wanted to jazz it up a bit with some other fruit, but I only had apples so that didn’t help a lot. In the meantime I was so behind with my planning for the day that I decided I would make the other recipe I had been planning for tomorrow. I couldn’t find enough hazelnuts anyway, so need to go in search of those.

If you want to give the oatmeal recipe a try… here is the recipe! Taken from Coco Bean

Apple Cinnamon Baked Oatmeal
Adapted from everybody likes sandwiches blog
1 1/4 cup of instant oats
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tbsp. maple syrup
1 tbsp. brown sugar
1 1/2 large apples, diced
1 cup 1% or skim milk
2/3 cup apple cider or juice

Preheat oven to 350. In a large bowl, combine everything. Place mixture into a baking dish. Bake for 20-25 minutes. Serve with additional milk and yogurt.

If someone can tell me how much ml a regular cupsize is that would be much appreciated. I’m getting a bit confused…

Chicken Mango salad

Every year when spring is slowly approaching I suddenly realize that the ‘bikini’ season is about to start sooner rather then later and after having spend most of the winter happily munching on not so lean foods…. you know where this is going right? Today was that moment when it hit me; “You better start preparing for the summer months ahead or else..!!” Now I am a firm believer of healthy rather then crash-diet so you will not see me eating apples all day nor will you see me try to survive on a few crackers. I just don’t believe that works, so I tend to go for the more sane option a.k.a. I try and limit my intake of fatty foods and – most importantly – set myself the goal to go to the gym at least three times a week!

Chicken mango salad

I’m more active in the summer anyway (does running around at weddings count as exercise too?) as I love cycling. I do spinning during the winter months, but since I go to the classes in the morning; sometimes work just gets in the way and I have to cancel spinning and go to work. Now how ridiculous is that! It’s almost like I have a normal job…:)

I did have time to go to the gym this morning, so I enjoyed a rigoreus spinning workout by Rene, who I think invented the word “intervaltraining”. I’m sure I will be sore tomorrow! I also read they have ‘core’ trainings coming up starting this week, which means focus on lower back and abdominal muscles. Sounds like a very good plan, especially since the people that ‘build’ me all those years ago, didn’t do a very good job. I’m a bit half baked really. Not that you can tell just by looking at me, but closer inspection will reveal that my spine is not straight but goes in such an arc from left to right that they needed two X-ray photos instead of one, when they took a photo of my spine.(scoliose)

Now that is literally ages ago, so I am not sure if the X-ray lady was joking or not. Anyway, it doesn’t bother me as long as I keep doing sports. As soon as I stop for too long… my muscles just give up and start a life of their own..:)

How did I get there? Yes, exercise, exercise and even a little more exercise. As I said I might take up the core-training thing, but for now I also need to start eating a bit healthier too. So today I decided to give it a good start with a lovely salad that I found in the magazine of dietguru ‘Sonja Bakker’. She is Dutch, so anyone outside of Holland will most likely not know of her, but anyone inside of Holland must have heard from her. Unless they live underground and do not regularly interact with the world.

Chicken mango salad

She has a dreadfully boring diet, but one that does work if you stick to it (but then every diet works if you stick to it..) We followed it a couple of times, but while it is a very easy diet to follow, it is also not very imaginative, so I get bored after two days of eating potatoes, vegetables and a little bit of meat. There is sooooo much more out there in food-land! So I don’t follow Sonja’s diet but some of her recipes are quite good and today’s lunch was one such recipe that I would like to share with you here. If you’re not on a diet or maybe want to gain weight; I think blue cheese would also be really good in this salad!

CHICKEN MANGO SALAD

(recipe for 4 people)

Ingredients:

2 chickenfilet, spiced with chickenherbs (instead of this I used smoked chickenfilet, which is quicker and means you don’t need to cook/bake anything)

1 mango

3 spring onions

1 bag of rocket

7 small gherkins

5 pcs of sundried tomatoes

3 tbsp lowfat mayonaise

1 tsp of honey

1 tsp of mustard

1 tbsp of oliveoil

salt and pepper to taste

Bake the chicken in oliveoil for about 10 minutes. Peel the mango and cut in thin slices. Cut the onions and gherkins in small pieces. Put the rocket on a plate. Add the pieces of mango, onion, tomatoes and gherkins. Cut the chickenfilet in thin strips and add those to the salad.

Make a dressing froom the mayonaise, honey, mustard, dalt and pepper. Mix everything well en pour over the salad. This salad goes really well with a whole rye sandwich.

Chicken mango salad

Warm potatoe salad with bacon and blue cheese

Ahum…. I am slightly embarrased now… I always tell people to make sure that they put their iso back to whatever the original setting was or what you want it to be. In any case to check what your iso is before you start taking photos! As it turns out… I have forgotten myself and the setting was still on iso 800. And the worst thing is that I just discover that, after having taken all the photos and after I have eaten the entire dish! Haha… not a real disaster ofcourse, but still on the slightly stupid side…

I am feeling a little bit under the weather right now and I just hope that it doesn’t become worse. I have quite a busy weekend with lots of fun stuff and our cooking course will start this saturday as well. I would hate to be doing that with a running nose and feeling terrible at the same time. But getting the supply for lunch today was already very tiring… You know that feeling when you don’t show any outside symptoms of a cold yet, but your head feels like it is filled with little cottonballs and everything you do makes you extremely tired? Kind of how I feel right now!

So one more reason to have a  healthy lunch, so I wanted to make a recipe I had seen in the good food earlier, featuring potatoes, blue cheese (love, love, love blue cheese) and bacon. I couldn’t find some of the ingredients (such as fresh spinach and watercress) so I substituted those. In the recipe further below you will find my version of the salad.

Warm potatoesalad with bacon and blue cheese

I chose country potatoes (don’t ask me for any other name, as I honestly don’t know) but they looked good and they tasted delicious. It’s quite a healthy and filling dish and would also make for a very nice light dinner. Now the tastes are quite salty due to the bacon and the cheese and also the dressing, so make sure not to use too much salt on the potatoes when roasting. The Lamb’s lettuce that I use was delicious!

Here is the recipe!

Warm new potatoe salad with bacon and blue cheese

Warm potatoe salad with lamb's lettuce

serves 4*prep 10 mins*cook 40 mins

500g nice potatoes, halved. I left the skin on but if you like your potatoes without skin, then you can remove it

2 tbsp olive oil

2 red onions, each sliced into 6 wedges

4 rashers smoked back bacon, trimmed and cut into large pieces

140 g mushrooms, sliced

1 tbsp whole grain mustard

1 tbsp red wine vinegar

100 g lamb’s lettuce

85 g creamy blue cheese (I used castello blue)

1. Heat oven to 220. Place the potatoes in a roasting tin, then rub with 1 tbsp of oil and a sprinkling of salt. Roast for 20 mins, then add the onion wedges to the tin, giving everything a good shake. Roast for 20 minutes more untill the potatoes have turned a deep golden brown and the onions have caramelised and softened. Leave to cool slightly.

2. Heat a non-stick frying pan. Dry-fry the bacon until crisp. Add the sliced mushrooms, then fry for 5 mins more untill they have softened.

3. Meanwhile, make the dressing. Whish the mustard, vinegar and remaining 1 tbsp oil with a splash of water. Place potatoes, onions, bacon and mushrooms in a large bowl with the salad leaves, pour over the dressing, then toss well. Divide between 4 plates then crumble over the blue cheese

By the way; if you love cheese then visit the blog of the Cheesewench and have a look around. It’s great fun!

Couscous salad

Can anyone tell me what Bulghur is? I was supposed to make the above recipe with Bulghur but – ofcourse – could not find it, so had to exchange it with couscous. My feeling is that the two are a lot alike, as it tasted quite good with the couscous.

I was actually really really hungry. Tom had to leave at 7 am this morning and I always get up at the same time (which was 6 am) so by noon I had been up for 6 hours and that kind of makes you hungry!
I’m actually lying now; I went back to bed as soon as he was gone and slept for another hour… But I hate that!
Once I have been awake I should stay awake. Going back to sleep always makes me feel like a zombie afterwards. It’s the same as taking an afternoon nap. I simply cannot do that; even though I might want to at times, but I just feel more tired then I did before sleeping! It eventually passes away (usually after taking a shower) but in general I really don’t like to do that.
This morning was no exception but I just felt that going to work at 7 in the morning was… well… simply too early!

Anyway, I’ve been approving (and mostly rejecting) photos in the morning for one of the stockagencies and my god, I sometimes cannot believe what crap people are sending in. Honestly; what are they thinking??
I won’t go into any details, but trust me if I say that it is sometimes even hard to tell what the photo is supposed to be.

I’m gonna be busy for the rest of the week so this is the last of the lunch-photos for this week. I have an appointment at a catering company I did some work for a year or two ago, so that will probably result in some work. I need to drop of some photos at one of the locations I have used, which… damn.. I left in the studio I know realize..
And I have a workshop to give and prepare on saturday. Plus ofcourse lots of work to catch up with. Still loads of photos I have to edit.

Here is the recipe for the Couscous salad!
(serves 2)

150 gr Bulghur (or couscous)
100 gr cherry tomatoes
1,5 tsp cumin powder
100 gr feta
2 tbsp of chives, chopped
bunch of basil leaves
olive oil
1/2 lemon

Put the bulghur in a bowl and mix with the cumin powder. Pour boiling water over it untill the bulghurt is just under the water. Cover with something and leave to soak up the water for about 10 minutes.
In the meantime; cut the cherry tomatoes in quarters, chop the chives and make cubes out of the feta.
Mix the feta, cherry tomatoes and the herbs in a bowl and add the bulghur. Mix everything well and sprinkle some olive oil and lemon juice over the salad and voila, you’re done!
Have a healthy lunch!

Lemon Pannacotta with buttermilk

I don’t really know what it is with pannacotta. Ever since I photographed the first one about a year ago, it seems to have grown into some sort of addiction, with the notable exception that now I have to make them first. The first pannacotta was made by Claudia, a real Italian lady, with whom I sometimes do some cooking. Well, let’s say it differently; she does ALL the cooking and I shoot the food and afterwards we eat it all… together! How’s that for a great arrangement?

Anyway; talking about my pannacotta addiction I have bought a book at Bol.com which was called “Pannacotta” by Camilla V. Saulsbury. When it finally arrived in the mail I was very disappointed to find out that there were no (real) photographs in the book!! How can you make a cookbook and not have lovely colorful and glossy photos in there??? I just don’t get it. But then I am one of those people that buy a book based on the photos and not so much based on the recipes. Possibly something to do with the fact that I am a photographer..Lol… The photos in the book where all tiny and all stacked in two pages in the front of the book. Half of the photos in black&white and all either lacking in color or in composition or with horrible shadows or… well, you get the picture. I mean, I see lots and lots of foodphotography on Flickr everyday by people who are so called “amateurs” and those photos are incredible and stunning, so I cannot understand why you make a cookbook and then put such uninspiring pictures in there. With the exception of the nice photo on the cover, all are made by the author, so forgive me Camilla, but…. next time… please ask someone else…:) I do feel though that part of the problem here is the size…. The tiny photos just do not do justice to the dishes!! And the recipes are great, so still a good reason to try this book if you love Panna Cotta!

Having said that; it is a reason for me to try the recipes and then take photos… I am building my own personal cooking book with recipes that I like and photos that I took. Just for myself and just for fun, but it is nice to do and all those pannacotta’s are just waiting for me to take better photos. Now, the problem with any pannacotta is positioning the sauce and making sure it stays on the – wobbly- top.

Not the best look as you will probably agree. I did struggle here, because I felt the sauce was a bit too heavy. I had made two types of shapes of this pannacotta and the flatter one made it easier to put something on top but I do like the higher shape better, but then it was slowly sliding towards the end and we had eaten all the other ones already, so I had just the one left and two flatter ones. It’s not perfect at all, but it was very tasty!!
The buttermilk gave it a different kind of flavor then one with just cream and the lemon gave it a lovely sour twang…Definitely worth a try this recipe!!

LEMON BUTTERMILK PANNACOTTA
WITH CRUSHED RASPBERRY SAUCE
(From the book; Pannacotta by Camilla V. Saulsbury

1/4 cup fresh lemon juice
2 teaspoons unflavored gelatin

1 1/4 cup heavy whipping cream
1/2 cup sugar
1,5 teaspoon finely grated lemon zest
2 cups lowfat buttermilk
1/2 teaspoon vanilla extract
1 recipe Crushed raspberry sauce (see below)

Place lemon juice in small bowl. Sprinkle gelatin over lemon juice. Let stand 5 minutes to soften gelatin.
Meanwhile, bring the cream, sugar, and lemon zest to simmer in heavy, medium saucepan over medium-high heat, stirring untill sugar dissolves. Remove from heat. Add gelatin mixture and whisk untill dissolved. Whisk in the buttermilk and vanilla until blended.
Ladle or pour mixture into 8 3/4 cup custard cups, ramekins, or small molds. Loosely cover with plastic wrap and chill 4 hours or up to overnight.
Cut around edge of each panna cotta to loosen. Set each cup in shallow bowl of hot water for 10 seconds. Immediately invert each onto a plate. Served with the crushed raspberry sauce. Makes 8 servings

CRUSHED RASPBERRY SAUCE
2 cups of fresh or frozen, thawed raspberries, undrained
3 tablespoons of sugar
Place raspberries and their juices in a medium bowl. Crush lightly with back of spoon. Stir in 3 tablespoons of sugar.

I really didn’t have a lot of time, since I went for spinning first (I do that three times a week on monday, wednesday and friday) and then stayed too long for coffee. I had to shoot some cables that one of the companies I work for had dropped of the day before so I had to have that finished today as well.
I still had to go grocery shopping for the ingredients for the recipe, but still decided I was gonna do it anyway. A person has to have lunch anyway right?
So I rushed home from the gym, took a shower and rushed out again to get the things I needed. Back home and on to some cooking. The recipe is pretty straightforward and the only thing taking a bit of time is the peeling of the broadbeans (twice) but it was delicious and very fresh and healthy so definitely worth the time. the original recipe calls for parsley oliveoil, but I really did not have time to make that. Will do so for next time as on the original photo that looks great.

As for the photo itself; lighted with daylight (as usual) and a reflector on left with a little mirror from left as well to add a few highlights. I am not too thrilled about the styling of the egg; which has everything to do with the poaching, I think. I wanted to get the eggyolk out as that adds some lovely colorcontrast to the green of the beans, but when I poked it, it became a little bit deflated looking as you can see. I will definitely make this again though, so better next time!
Here is the recipe:

BROADBEAN CROSTINI WITH PARMESAN AND PARSLEY OIL
(lunchdish or appetizer for 4) Delicious august 2008

400 gr broadbeans (peeled)
2,5 tbsp extra virgin olive oil
1 tbsp lemonjuice
2,5 tbsp freshly grated parmesan
4 large eggs
1 ciabattabread
fresh parsley for decoration
optional; 2-3 tbsp parsleyoil

Cook the broadbeans for 3 minutes in a pan with softly boiling water with salt. Rinse under cold water en remove the outer shell of the beans (they should come undone if you sqeeze the edge of the beans)
Mix the beans with the oliveoil, lemonjuice and half of the parmesan cheese, a little seasalt and black pepper. Puree 2/3 of the beans lightly with a fork, leave the rest whole.
In a pan add water and bring it close to the boiling point and poach the eggs for 2-3 minutes. In the meantime heat the grill medium to hot. Cut the ciabatta open over the entire length and then cut in two leaving you with four pieces. Lightly toast the pieces, sprinkle a little olive oil on and put the beans on each pcs of toast. Add a poached egg on top and sprinkle with the rest of the parmesan cheese and the parsley leaves. Add salt and pepper and if you want sprinkle with some herbal oil (or olive oil) and serve.

Delicious light lunch!!