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!

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.

 

lemon slice

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

-OSCAR WILDE

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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.

 

day after curry…Jamie style

Jamie oliver is eminent for creating the most flavoursome dishes from left overs. We had slow roasted beef for Christmas lunch and an amazing curry with flat bread with the left overs, the next night. IMG_9939IMG_9954IMG_9955 IMG_9947

For the curry

ingredients: left over meat or chicken, 2 potatoes,1 onion diced,1/2 cup green peas, 2 heaped tablespoons of curry powder, 1 teaspoon yellow mustard seeds,3/4 litre chicken stock, chilli (optional) season to taste

method: pull apart the meat or chicken, dice the potatoes in 1cm pieces, dice the onion and add all the ingredients and the curry powder, chilli, and enough chicken stock to cover to the targine. Stir around cover with the lid and cook in the oven at 175°C for 2 1/2 hours or until the liquid has reduced and the curry has come together. Serve with flat bread.IMG_9936 IMG_9931

flat bread

ingredients:1 cup plain flour,1 cup natural yoghurt,pinch of salt,1 teaspoon baking powder,extra flour for rolling,olive oil for cooking, sea salt for seasoning

method: combine all ingredients into a bowl and bring together to form a dough. Then turn the dough out onto a clean surface lightly dusted with flour and knead into a ball. Cut small handfuls of the dough and then shape into a small round disk, lightly flour rolling-pin then roll out the dough into a thin consistency. Layer the dough between sheets of baking paper while you continue rolling out the remaining mixture. Heat a heavy base flat pan with a little olive oil, cook the dough one sheet at a time, adding a little extra drizzle of olive oil and sprinkle with sea salt, cook both sides to a light golden brown. Once cooked set aside, and continue cooking the remaining bread.

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raspberry and vanilla pod jam

It’s important that my children know where the food they eat begins. That not everything must be bought from the supermarket and most of the time what we can create in the kitchen with our own hands and hearts has a far greater effect on their well-being than anything that can be bought off a shelf, even jam.

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Raspberry and Vanilla Pod Jam

ingredients: 700g fresh or frozen raspberries, 700g caster sugar, 3 teaspoons of vanilla pod paste, juice of 2 lemons, 1 tablespoon of pectin powder(optional)

method: Before beginning place a saucer in the freezer to chill and wash and sterilise your jars by boiling in a pot of water for 10 minutes. To make the jam, combine raspberries and sugar in a heavy base pot on a low heat and gently heat until all the sugar is dissolved. Add the vanilla paste and juice of the lemons and the pectin powder to the mix. Adjust the heat to a low boil, creating good movement within the mix. Stir regularly to avoid sticking and burning for 20 to 25 minutes. When the jam starts to reduce and thicken lower the heat and test by dropping a teaspoon of the jam onto the chilled plate from the freezer. If the jam develops a skin once on the plate and wrinkles when pushed with your finger, it’s ready. Turn off the heat and allow to stand for a few minutes before funneling into hot pre sterilized jars. Seal with the lids while still hot.

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