A Temporary Blogging Break

It’s not you, it’s me.

This isn’t a break up. Just a break.

I think we should get out and see other people.

Folks, I don’t mind telling you that I am knackered. I am working towards my first assignment on the post grad course I started in January, and on top of a very busy period of work, it is taking its toll on my brain.

So I need to take a blogging break. I love writing and I love to share my recipes and thoughts, but right now I need to focus my writing efforts on my academic work. After all, what’s the point in doing something like that if you’re not focused on it? Am loving the study – every week I am learning something new, but I am so unused to academic research and writing it’s untrue!

So rather than worry that my blog is languishing and turning out poorly written posts with no time or love spent on them, I have decided to step away from here until my first deadline has passed at Easter.

By then I will a) have handed in my first assignment, b) had a short break and hopefully recharged my batteries and had some sleep and c) have some time to write the posts which are currently on my to do list.

I’ve also taken my recipe link up offline- I don’t realistically have the time to promote it and also someone pointed me to a calendar of linkys to promote it and it turns out that I was duplicating something which already exists! See, no time to research these things *sighs*. But hopefully when I am back I will try and get involved in more of these as I think they are great fun.

I am always so grateful that there are people out there actually reading my blog- so thank you all for sticking with me. After July it will be 100% normal service. But I hope that you will pop back at Easter for posts which I can already safely assume will include Easter brownies and some kind of fun with rhubarb amongst others.

And here is a gratuitous cute cat photo to leave you with!

ginger nap

Thanks and keep on cookin’!

xx Claire xx

Spice Up Your Life – Recipe Link Up – March 2014



I’ve decided to start this recipe link up because I love spicy food and I love reading about other people’s spice-laced cooking!

As it is the first month of Spice Up Your Life I’ve decided it can be a free for all! So share with me your favourite spiced recipe and let me spread the word.

Your dish can be savoury or sweet, a main dish or a side. If you’ve enjoyed cooking and eating it, then we’ll enjoy reading it!

How to spice up your life:

  • Share the Spice Up Your Life button on your post (right click and save until I sort out my hosting and get you a code!)
  • Please link back to GoodEggFoodie on your post
  • Share with me on Twitter if you tweet, using #spiceupyourlife – I’m there as @GoodEggFoodie and I will share
  • Alternatively, email to me info@goodeggfoodie.com and I will add it
  • Last day for entries: 25th March

As well as linking back to recipes here, I will do a round up at the end of the month.

This month I am sharing what I call my Lazy Girl Larb- click through to see the recipe. Admittedly, pork mince isn’t terribly photogenic, but it makes up for it in punchy deliciousness.

Lazy girl larb

I look forward to sharing some spicy goodness with you all!

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Recipe: Lazy Girl Larb

Crunchy pork with flavours which take me back to my holidays in Thailand.

I am sure that this is the most unauthentic larb / laarb / larp but it is easy to do with supermarket products and can be knocked up in 20 minutes.

I love the textures- crunchy pork (if you cook it right), cooling coriander and cashews for bite.

Lazy Girl Larb

Lazy Girl Larb

Serves 4

  • Pork mince – 620g (this was the size of pack available, 500g would be plenty)
  • Red pepper, diced
  • Brown onion, diced
  • Ginger, grated – 1 tsp
  • Lemongrass, finely chopped or crushed – 1.5 tsp
  • 2 tsp of Gourmet Garden hot chilli mix  (or 3-4 tsp finely chopped red chillis)
  • Fish sauce – 2 tsp
  • Peanut oil
  • Garlic butter – 1 heaped tbsp
  • Lime juice – approx ½ lime

To serve

  • Lettuce leaves
  • Coriander leaves
  • Cashew nuts
  • Finely diced red onion (or 3-4 spring onions)
  • Hot sauce

What you do

  • Heat a good drizzle of peanut oil and the garlic butter in a large frying pan or wok
  • When hot, carefully add your mince, making sure it isn’t clumped together!
  • Leave it! Keep the heat quite high and don’t move the meat round in the pan. Let it sizzle away for 4-5 mins until the bottom is cooked and crunchy
  • Turn your meat, add the fish sauce and leave again for that side to brown
  • While your meat is cooking, heat more peanut oil in a frying pan and fry the onions and red pepper until the pepper is crispy. Remove from the oil onto some kitchen roll
  • When you meat is browned all over add the ginger, lemongrass and chillis and stir to combine
  • Stir in your onion and pepper mix, add the lime juice, taste and adjust seasoning if necessary (you may want more lime or more of one of the other flavourings)
  • Pile into a warm bowl and let your fellow diners create their own messy fun with the lettuce leaves


  • If you don’t have garlic butter, still use butter with your oil and add about two cloves of grated garlic with the ginger
  • Serve with spring onions instead of red
  • Serve with rice or wraps instead of lettuce
  • Combine all of your raw ingredients with an egg and create little meatballs or patties for frying
A bit on the side...

A bit on the side…


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