Sunday

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