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!

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.

thoughts over lunch

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The simplicity of

feeding the chickens

who laid the eggs

for me to cook

to feed

to the children.


can all of life possibly be this simple?

I am so thankful that my children are living just a little of this simplicity, in between  ipads and youtube train clips. I’m thankful that my three-year old with autism can tell the difference between a carrot and a potato and that I often find play dough in muffin trays in my oven because he has been making cookies. Both of our little ones enjoy cups of tea in the morning, not because they are thirsty, more so because they already in their young minds understand the sacredness of that first morning cup, where sleepy eyes and heads are not quite awake enough yet for the beginning, for play. They will learn where their food comes from and that they don’t really need much to keep their bellies content.. maybe just a few chickens roaming in the yard.



hazelnut meal and pear tart


Hazelnut Meal and Pear Tart

sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour


Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.

Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced


Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.



pecan pie

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sweet short crust pastry

125g unsalted butter softened,1 egg,90g icing sugar,30g ground almonds,250g plain flour

pecan filling

3 eggs lightly whisked, 180 ml golden syrup,100g brown sugar,50g butter,195g roughly chopped pecans


to make the pastry,place the butter,eggs,icing sugar and ground almonds in an electric mixer with the paddle attachment and beat until smooth. Add the flour a little at a time. stop mixing as soon as it has incorporated. transfer the mixture to a lightly floured surface and shape into a disc then wrap in plastic film and refrigerate for 1 hour or overnight. remove from the fridge 30 minutes before using if left over night.

roll out the pastry on a lightly floured work surface until 4mm thick, then gently fold over the rolling-pin and transfer over a 30 cm tart tin with a removable base. gently press into the tin and trim excess with a sharp knife. prick the pastry with a fork and place back into the refrigerator for 30 minutes.

pre heat the oven to 200°C, to make the filling, place butter,sugar and golden syrup in a small saucepan over a low heat cook stirring until butter has melted and mixture is smooth. set aside to cool slightly then add the eggs and vanilla, whisk to combine. stir in the pecans and pour into the pastry case. bake for 35-40 minutes or until pastry and filling are golden. Allow to cool to room temperature before serving with cream.

The pastry recipe is borrowed from Manu Feidel i find this is the nicest and easiest pastry recipe to use.

this day in November

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This day in November, early morning wake up for mamma and papa,COFFEE and CUDDLES in bed from BOO, freshly laid eggs for perfect SCRAMBLED, a little art from SKYE,WASHING, garden PLAY time,swim in paddle pool for little ones and COUS COUS lunch.


Ingredients: cous cous, sultanas, flaked almonds, grated carrot, pumpkin seeds, olive oil, sea salt,table spoon of salad dressing if desired.

Method: prepare cous cous as directed, grate one carrot, mix all ingredients together and serve cold.