Summer light, Salad Niçoise, Jammy eggs, pottering & celebrating the good moments
July in Bordeaux
Hello and welcome to “Shore to Shore” my Kitchen Journal a place I share my life in food, style and travel. So lovely to be here with you. As ever I share my recipes, stories and style from Bordeaux, Cornwall and beyond. Seasonality, provenance and enjoying the simple things life has to offer at its heart. How I think and feel and what brings me joy. I hope to inspire you in your own kitchen from using new ingredients, making that list, thinking about how you cook, not making it a chore but something to look forward to whatever day.
As always Thank you for subscribing free to ‘Shore to Shore’ on Substack. Thank you so much for being here I love sharing my recipes, stories and style inspiration with you. If you subscribe for free then why not think about upgrading for as little as £4 per month. I would love you to join me. You will have access to all my writing, exclusive content and my entire archive of recipes and style. Thank you so much for your support. Emily x
July in Bordeaux is a vibrant, sun drenched month, filled with long days, warm evenings, and a deep connection to what nature has to offer. Nestled in the heart of one of France’s most celebrated wine regions. From vineyard visits to farmers’ markets and late alfresco dinners. The cuisine reflects the region’s balance of rustic charm and elegance simple ingredients, thoughtfully prepared, and always enjoyed with good wine.
I am celebrating my 50th birthday next week I cannot believe I am hitting the big 5 0 🎈I have always loved being a summer baby and have wonderful memories of high days, holidays and my July birthday. My Mama was the best at bringing all the detail together and I think my love for what I do has always been inspired by mother and the magic she brings. I will bring you more on this next week and our plans of raising a glass or two ❤️
💌 This weeks post is for paid subscriber community, but if you are reading this as a free subscriber, something for you and a little taste of what’s inside…
The perfect soft boiled egg
I use medium eggs room temp (I generally keep my eggs out of the fridge)
Bring a pot of water to a full rolling boil, gently lower in the eggs.
Set the timer as you slowly lower the eggs into the water. 5 minutes for medium eggs.
Immediately transfer your eggs to an ice bath after cooking, this stops the cooking process and gives you that lovely jammy yolk. Let them rest or chill for at least 1 minute.
Tips
Exact timing ensures a creamy yolk that’s soft but slightly runny, not hard boiled or snotty.
The ice bath is key it halts the cooking instantly for that jammy middle.
Peel under running water this helps the shells slide off easily.
If not in a salad eat with flaky sea salt and dip into toast soldiers for added comfort.
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