Sunday was spent pampering the big guy in the family:-
We gave him a sleep in, till 8am, that's a sleep-in isn't once you become a parent?
Presents were presented to him in bed. Lots of handmade cards; posters; drawings & chocolate balls. All beautifully gift wrapped.
Then daughter #1 cooked an amazing breakfast. She planned it all her self including a menu card.
She made "Arabian buttered eggs with mint and lemon" found on Taste.com, her favourite cooking site. I must say they were fabulous. So good I thought I would share the recipe:-
Arabian buttered eggs with mint and lemon :-
Ingredients
(serves 6)
·
1 loaf Turkish bread, halved
horizontally
70ml extra virgin olive oil
1 large red onion, halved, thinly
sliced
·
2 lemons, juiced
150g butter, chopped
6 eggs
350g (1 1/4 cups) Greek-style yogurt
1 clove garlic, crushed
1 tsp ground cumin
1/2 tsp dried chili flakes
1/2 bunch mint, leaves picked, small
leaves reserved, large leaves roughly chopped
Method
Preheat oven to 200C. Place bread
halves, cut-side up, on an oven tray. Drizzle with 2 tbs oil and season with
salt and pepper. Bake for 10 minutes or until golden and toasted.
Meanwhile, heat remaining 1 1/2 tbs
oil in a large, non-stick frying pan over low–medium heat. Add onion and 1/2
tsp salt, and cook, stirring occasionally, for 8 minutes or until soft. Add 2
tsp lemon juice, stir to combine, then transfer to a bowl. Wipe pan clean and
reserve.
3
Line a large tray or work surface
with a sheet of baking paper. Heat 15g butter in reserved pan over low–medium
heat. Crack in 2 eggs and fry for 2 minutes or until whites are set but yolks
are still runny. Using a spatula, carefully transfer eggs to prepared tray.
Repeat twice more with butter and remaining eggs.
Place toasted bread halves on a large
platter or chopping board, spoon 3 mounds of yogurt at intervals along each
piece, then divide onions among mounds. Place eggs near each mound.
Return frying pan to medium heat. Add
remaining 105g butter, garlic and cumin, and cook, stirring, for 1 minute or
until fragrant. Add remaining lemon juice, season with salt, then cook for 1
minute or until sizzling.
6 Drizzle butter mixture over eggs,
then scatter with chili flakes and mint. Cut bread half into thirds and
serve immediately.
Highly recommended!
In the afternoon we visited our local park & played croquet in the gorgeous Spring sunshine.
That night I made my husbands favourite dish "Green Chicken Curry", followed by "Little lemon dessert cakes", which was again created by daughter #1 & they also were rather amazing.
Hope you enjoyed your weekend & the beginning of Spring:)
Nx
