What's for tea

• Crack all the eggs in a large bowl.
• Whisk vigorously until the whites and yolks are completely mixed, preferably with a vertical whisking movement to make the eggs more airy.
• When they get a bit frothy, add the milk, little by little, and the salt and pepper, Pour in a non-stick pan over low-heat, stirring regularly.
• Cook until the eggs are the consistency you like best.

• In a large saucepan, fry the onions and garlic in a little bit of olive oil, over high heat.
• Add the courgettes roughly chopped and sautee for 2 minutes.
• Add the potatoes, peeled and cut in big chunks, add the vegetable stock.
• Cover the pan with a lid, reduce the heat to low and cook until the vegetables are tender.
• Add the milk and blend. Serve hot and top with crumbled feta cheese if desired.

• Pour the flour through a strainer. Whisk the eggs, and a pinch of salt and fold slowly into the flour.
• Slowly fold the milk, then add the oil. Cover and let sit for 2 hours at room temperature.
• Add 10cl water, combine. On a warm pan, pour the mixture, creating a thin layer and cook through.
• Garnish the crepes with cheese, ham and top with a fried egg. Serve with salad."

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth.
• Add milk, a little at a time, and keep whisking.
• Stir in mozzarella, salt and pepper.
• Remove from heat when sauce reaches desired consistency.
• As the sauce thickens rapidly, thin with milk if cooked too long.
• Cook the chicken breasts on a non-stick pan.
• Toss the sauce with hot pasta, add the chicken breasts cut in strips and top with parmesan shavings and parsley to taste.

• Preheat oven to 180°C. In a large saucepan, melt butter over low heat.
• Stir in flour, salt and pepper until smooth.Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes.
• Remove from heat and pour over the potatoes. Combine cooked spinach, light cream, salt and pepper.
• Layer half the potatoes in a rectangular baking dish and spread the spinach mix.
• Lay the rest of the potatoes. Cover with tin foil and bake for 60 minutes.
• Uncover and bake for an extra 30 minutes.