Holiday brunch

No….reason….to….get….up….the best feeling in the world ever! Ok, so that’s not entirely true, there are four reasons to get up, even in the holidays! Theres only so long a movie can stave off the hunger pains! Good job I love the feeding part of my job!

French toast in a clementine sauce
The sauce
The zest of 6 clementines
The juice of 6 clementines (obviously use the ones you zested!)
3/4 cup orange juice
2 tbsp sugar
The segments of 3 clementines

The French toast
6 slices of white bread
3 eggs
1/2 cup of sugar
1 cup of milk

Start by making the sauce. In a pan, add the zest and juice of the clementines, orange juice and sugar. Reduce for about five minutes. Add the pieces of clementines and turn off.
Next make the French toast. Whisk up the eggs along with the sugar. Slowly whisk the milk into the eggs. Turn on a large frying pan to a medium heat. Add some butter to grease the pan. Hold the bread down in the egg mixture making sure it’s nicely soaked through. Make sure the pan is good and hot.(but not burning hot!) Cook the soaked bread, till it’s golden (for about three minutes) and turn and cook on the other side. You should feel some resistance when pressed when it’s cooked. Serve hot with the clementine sauce.


Thirty minutes to soup

One sick little girl, who doesn’t want mum to do anything but cuddle means not much is getting done today. Even Cinderella didn’t work, I tried to sneak off and make soup but just as I was sweating the onions I heard I little voice, “mum, I need you”. So, hoping for the best I threw everything in and turned it down to simmer and settled down to see Cinderella get the makeover of a lifetime and fall in love with the prince of her dreams.

smokey tomato and sweet potato soup
2 onions diced
3 garlic cloves crushed
2 large sweet potatoes chopped into cubes
500g passata
500ml chicken stock
500ml vegetable stock
2 tsp smoked paprika
Bunch of fresh thyme
Sweat the onions in olive oil till soft. Add the garlic and gently cook for a minute. Then add all the other ingredients and bring to a boil and turn down to a simmer for twenty minutes or until the sweet potato is soft. Take out the thyme stalk and blend the soup. If it’s a little thick add some water and don’t forget to season.

Lemon meringue cheesecake

Should I really be giving away this recipe?…I mean, surely it should be one of those top secret recipes that you guard with your life. Nah, I’m just too generous! But it does come with a warning, you are either going to love me for it or, sadly, hate me. Love me because well, make it and you’ll see. Hate me because it’s just too good and it sure isn’t gonna make you thin. But save it for special occasions then you can share the love!

lemon meringue cheesecake
250g digestive biscuits(or graham crakers)crushed
100g butter melted
250g cream cheese(Philadelphia or such like)
1 tin of condensed milk
3 eggs separated
1 tsp lemon zest
4 tbsp lemon juice
150g caster sugar
1/2 tsp vinegar
3/4 tsp corn flour

Preheat the oven to 180 C. To make the base, mix the crushed biscuits with the melted butter. Press into the base of a 20cm loose bottom tin. To make the filling start by beating the cream cheese and then gradually beat in the condensed milk, followed by the egg yolks and lemon zest and juice. Pour immediately into the base as it will start to thicken after you add the lemon juice. To make the meringue, whisk the egg whites until soft peaks form, then gradually add the sugar, vinegar and corn flour until stiff and shiny. Dollop onto the filling, covering it. Bake in the oven for 10 minutes at 180 C then turn down to 150 C for a further 25 minutes. Cool completely and remove from tin. Slice and serve. Oh la la!

A homely Indian dinner…Keema matar

Ok, so you love Indian, but you don’t have too much time for complicated recipes that make you grind toasted whole spices and has a million different stages. Yes, believe me, those recipes are well worth it, but today you only have the head for a spaghetti bolognese or something like it. Well here’s a little recipe on that kind of level but it doesn’t leave you disappointed when it comes to that Indian flavour.

keema matar minced lamb with peas
500g minced lamb
1 large onion diced
2tbsp groundnut oil
1 potato diced
1tsp chilli powder
1tbsp turmeric
1tbsp ground coriander
1/2tbsp fresh grated ginger
1/2tbsp crushed garlic
1tbsp garam masala
3 curry leaves
1tsp salt
200g chopped tomatoes
250ml water
4tbsp natural yogurt
2tbsp lemon juice
150g frozen peas
Chopped fresh coriander

Start by tipping all the spices, ginger, garlic, salt and one tablespoon of oil onto the minced lamb. Using your hands squash all the spices through the meat till it’s incorporated thoroughly (I love this part!). In a large nonstick pan, heat the other tablespoon of oil and gently sweat the onions till they are soft. Add the mince and potato and brown. Throw in the tomatoes, yogurt and water and simmer for 20-30 minutes (adding more water if its drying up). Add the lemon juice and frozen peas and cook for a further 5-10 minutes, making sure the potato is cooked. Serve with rice or Indian breads and sprinkle with coriander.