simple cooking and words

“As to what good qualities there may be in our souls, or Who dwells within them, or how precious they are — those are things which we seldom consider and so we trouble little about carefully preserving the soul’s beauty. All our interest is centred in the rough setting of the diamond, and in the outer wall of the castle — that is to say, in these bodies of ours.”
― Teresa of Ávila, Interior Castle

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I’m moving to a slower rhythm, keeping things simple, deciding what can and can’t flow through my life right now. I’m sure, and unsure, being brave and honest with myself. I’m allowing, unresisting to any uncomfortable movements that are arising and just letting them be. I’m giving myself the grace to be with all it entails. This is the only way forward, this is the only way that the new story can be created from here. I must know all of my inner most ingredients, everything that makes me move the way i do. I’m spending much needed time, unraveling, dreaming, grieving, understanding and finding my way back, towards forgiveness and acceptance. I can see all  the answers, i can see how wonderfully great it is going to be, i can see the picture i’m creating and the way it will look, but i know i can’t just arrive there, to this wonderful new place. i know that there’s no skipping ahead, not on this journey im on, not this time. Everything that comes up, needs to be moved through, nothing can be rolled up, or put to the side or saved for later.. for some other time. i have arrived in a place that i wont allow myself to travel back from, i am willing to do or not do, what ever it takes to arrive completely at home with myself, again.IMG_3600 IMG_3602 IMG_3601 IMG_3606IMG_3603

lemon thyme tuna patties

ingredients: 4 potatoes, finely diced spanish onion, tuna, fresh sprigs of thyme, rind of 1 lemon, sea salt, cracked pepper, parsley, 5 slices stale bread, 1 free range egg, olive oil

method: in a food processor, combine bread, parsley pinch of salt and process into fine bread crumbs. Boil the potato’s whole with the skins on until cooked through and soft when pierced though the centre. Allow to cool slightly before peeling and disregarding the skins and mash with potato masher. Combine tuna with a little of the olive oil, onion, lemon rind, thyme, egg, with the potatoes. Stir mix through and season generously. Roll table spoonfuls into patties and coat in the bread crumbs ,  laying in a single layer on a tray and refrigerate for 1/2 an hour. Heat a non stick fry pan with olive oil and cook patties until a golden brown before gently turning to cook the other side. Serve with a  light citrus salad, hot or cold.

free range kids, free range eggs

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There is nothing simpler and nicer than wandering outside and collecting the eggs to then cook them up immediately  for breakfast. If you have ever had eggs like this you will understand what I’m taking about..


ingredients:  sourdough bread , free range fresh eggs, organic butter, organic baby asparagus spears, 1 avocado, juice of a lemon, olive oil, sea salt and cracked pepper,  a couple of free range kids

method: Heat a non stick grill pan on low, put on a small pot of water for the asparagus. With a glass cut holes into the centre of the sourdough, lightly butter on both sides and put aside. Gently snip with fingers the ends off the asparagus and place into the water when it comes to the boil. Blanch for 2-3 minutes, then remove and run under cold water to stop the cooking process. Slice the avocado all the way around and remove the seed. Scoop the flesh out into a bowl and add the juice of half a lemon and season. Mash with a fork and set aside.  Lightly oil the grill pan and turn the heat up to a medium heat  then add the sourdough slices, as many as you can fit onto the pan. While toasting lightly season with salt and cracked pepper. Allow to toast for a minute or so then begin cracking your eggs into the holes of the bread. Allow the bread to cook to a buttery golden brown before flipping over to cook the other side. The second side will take less time than the first. Try not to over cook the eggs. When nicely toasted, take out of the pan and set aside on a board. While the grill pan is still hot add a little more olive oil and add the asparagus, gently sear for a minute,  lightly season with salt. Serve the asparagus spears on the toasts, and add a spoonful of the avocado mixture to the plates.   Give thanks and enjoy!

pecan pie

Where you’ve been is part of where you should be and it’s the experience you need to go where you will go.

Sister Joan ChittisterIMG_1500 IMG_1506 IMG_1507 IMG_1505 IMG_1504 IMG_1503 IMG_1502 IMG_1493

pecan pie

ingredients for the sweet pastry:125grams unsalted butter softened, 1free range egg,90 grams icing sugar,30grams ground almonds, 250grams plain flour

ingredients for the filling: 3 free range eggs, 150ml  pure maple syrup,80grames brown sugar,50grams butter,195grams roughly chopped pecans

method for the pastry: place softened butter,egg,icing sugar and ground almonds in a mixing bowl with a paddle attachment and beat until combined and smooth. Gradually add the flour and stop mixing as soon as mixture is combined. wrap dough in plastic film and refrigerate for an hour or over night.

method for the filling: pre heat oven to 200°C. Over a low heat melt butter with maple syrup and brown sugar. Remove from the heat and whisk in the eggs and stir through chopped pecans,put to the side to cool slightly while you prepare the base. Roll out the pastry to 3mm thick and wide enough to cover the base and sides of a greased pie pan. Lightly bake for 10 minutes. Remove from the oven and pour in the pecan filling and return to the oven to bake for a further 20 minutes or until centre is just set. Allow to cool slightly before serving with a dollop of thick cream.

pastry addapted from Manu Feildel

rustic bruschetta jamie style

in true Jamie style i haven’t included exact measurements in this recipe. It’s about fresh flavours and finding the balance that’s right for you. If you like it tangy add extra balsamic, if you want to balance it out a little add a touch more maple syrup, or you can substitute it for sugar. Be generous with your olive oil, and over all your dressing, its vital to have left overs to mop up from the board with the garlic toasts.   IMG_0784 IMG_0782IMG_0791 IMG_0789 IMG_0792 IMG_0795IMG_0793

rustic bruschetta

ingredients: 6 slices of sourdough pagnotta or ciabatta bread, extra virgin olive oil,1 clove garlic, bunch of basil, vine ripe Roma tomatoes, balsamic vinegar, maple syrup, sea salt

method: heat a grill pan on high heat, lightly drizzle bread with olive oil and toast the bread both sides. When cooked and while still hot rub the toast with the clove of garlic on one side, then put a side. On a large board roughly chop tomatoes and basil, while still on the board, drizzle over the maple syrup, olive oil and balsamic vinegar and sea salt to taste. Mix with fingers while still on the board, top a few slices of the toast with the mix and slice and arrange rest of the bread on the side of the board. Place a few forks down and serve Jamie style.


Cinnamon Sugar French Toast

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Cinnamon Sugar French Toast

ingredients: Loaf of pasta dura or ciabatta bread thick sliced,3 free range eggs, 2Tlb cream, butter, 2tsp caster sugar, 2tsp cinnamon,1 tsp maple syrup, blue berries, raspberries

Method: slice bread and combine the sugar and cinnamon onto a plate. Mix eggs, cream and syrup with a fork. Heat a non stick grill pan with a dollop of butter. Soak each slice of bread in the egg mix and then cook on the pan, flipping once the bread is nice and golden. While still hot, lay the bread in the cinnamon sugar-coating both sides. Top with berries and a drop of butter.

lemon slice

 nothing can cure the soul but the senses, just as nothing can cure the senses but the soul.


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Lemon Slice Recipe

ingredients:150g unsalted butter softened,1/2 teaspoon vanilla extract, 1/3 cup caster sugar,1 1/3 cups plain flour,

lemon topping ingredients:4 free range eggs,1 tsp finely grated lemon rind,1/3 cup plain flour,1 1/3 cups caster sugar,2/3 cup lemon juice

method:Preheat oven to 180°C/160°C fan-forced. Grease a slice pan and line with baking paper.

Place softened butter into a kitchen mixer with the sugar and vanilla and beat on low-speed for 2 minutes then add flour and continue mixing until a soft dough forms.  Transfer to pan and press evenly into the base. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.

Make topping Mix eggs, lemon rind, flour and sugar together on low-speed until smooth. Add lemon juice and continue mixing until combined. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Dust with icing sugar. Slice into bite size pieces, serve, enjoy with tea.