#spicysaucyovalove

I do  love the feeling of optimism that comes with the arrival of spring.

A lingering notion that perhaps all is well with the world after all. Bare feet on dewy morning grass, the air crisp and fresh before the sun has cast it’s rays. Coffee beckons after meditation- life is about balance after all. My morning practice has left me feeling ravenous.

The chooks raise a shout in the yard- they too are hungry. I throw them seed whilst harvesting still warm eggs from the nesting box. The chalky globes fill an old wire basket- some relic from a local chicken farm that probably made way for comi-townhouses with ‘eggshell’ facades and neat landscaping.

The eggs are spoken for so fast they barely have time to harden. It’s the weekend, which means a slow start and a long breaky. This is my version of an exotic shakshuka and it’s ridiculously good. “Hashtag freakin amazing” according to my 14year old. But really, who knows what he’s on about half the time? I’ll take that as a positive comment until I am led to believe otherwise.

I recall him being small and I was the only person who understood his tottering talk- the funny pronunciations of new words and eager effort. I remember that gentle pride I felt, my boy and his special ways. He’s still special…..(and still requires a translator sometimes). I am as full-as-a-goog with mama love.

But over to my ova.

First I fry a little onion and chilli in some olive oil. Add some smoky paprika and ground coriander and a sprinkle of cumin seeds for good luck. I add a bottle of good quality tomato passata and a tin of refried beans. Stir over medium heat until thick and bubbling.

Heat your oven to 200 degrees and pour some sauce into ramekins. Crack in some eggs and pop in the oven for around 8 mins. Keep an eye on them and whip them out as soon as they’re not gooby- you know what I mean. :)

Top with chopped parsley and feta and serve with sourdough toast. Guaranteed to make the sun come out and the world turn in a whole new way. Every day is a good one- be grateful for good eggs and great beginnings.

Ps. Work starts on the construction of my very own yoga studio this weekend. So happy,happy,happy. See you in class soon.

Namaste xx

Smoked salmon and potato cake with greens

IMG_1785 There are the days that begin harried and rushed, the toast lands butter side down and my daughter can't find her homework. Everyone yells and runs and the clock seems to go faster than all of us.

Breathe.

And then there is the weekend. Slow, lazy mornings, small feet hide under blankets for just a little longer, books are brought to bed. The start of the day calls for a celebratory brunch- no reason other than to pause with gratitude. The coffee machine churns out espresso and chai, hot chocolate for the small one. One by one they surface and I am greeted by their messy hair and warm hugs. Everyday they grow. I'm so happy that I somehow wound up here, amongst this kingdom of riches, right in the midst of my kitchen.

I thought I'd share my beloved's favourite brunch recipe. I'll make sure I put him to work in the yard to wear it off!

Smoked salmon and potato cake with greens.

serves 4

4 large desiree potatoes

1 small red onion

handful chopped sage

1 T olive oil

1 T ghee

½ cup greek yogurt

1 T chopped chives

½ lemon

pinch salt + glug olive oil

100g smoked salmon

spinach or rocket leaves to serve

* Grate potatoes and squeeze excess moisture out in a clean muslin cloth.

* Heat a little olive oil in a large pan and cook off onion until soft.

* In a mixing bowl, combine potato, cooked onion, sage and a pinch of salt.

* Heat same pan again, with ½ T ghee and ½ T olive oil. When pan is hot, add potato mix and flatten down evenly with a spatula.

* cook over low heat for 8 minutes then flip the whole thing out onto a board (be careful). Put the other half of the ghee and olive oil into pan and cook the other side by sliding cake carefully back into pan. Cook for another 8 mins.

* Mix yogurt, lemon juice, pinch salt and glug of olive oil in a small bowl.

* Arrange spinach leaves on a plate. Flip cake out onto a large board and cut into 8 wedges. Serve two per plate over greens, divide salmon between 4 and top with sauce.

* Serve and send all men out into the yard for a good mornings toil. :)