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!

christmas

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Christmas day was celebrated at home this year, this being the first time we have been brave enough to play host to the whole family for a day.  We set up a long table in the garden under the maple trees which turned out to be the perfect setting. Our big girls set the table with crisp white table cloths and hand made place cards, they picked herbs from the garden and put them into little green bottles, we used silver bone cutlery passed down to us from the nanas and drank Moet Chandon for the occasion, we served pork that we slow roasted overnight with a home made beetroot and apple chutney, lamb on the bone cooked for 6 hours in red wine, honey glazed roasted pumpkin and whole baby carrots. We ate way too much, laughed, shared stories, watched the children play, lazed about in the garden and in all had a really nice day

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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.

COUS COUS SALAD

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.