There is no gift you can give to the one who gave you the gift of life. Yet the only gift she would ever want is your time and your smile. Tomorrow we celebrate Mother’s Day here in Australia. All you babies and Daddies get up and do something extravagant for that special woman in your life.
The day should begin with a sleep in, followed by breakfast in bed. Hope SammyK, Viktor and Jesse ji are reading this.
Ingredients: 10 Cooking time: 30 minutes
Serves: 2
Four eggs
400 ml of tomato pureè
One medium onion, thinly sliced
Half a teaspoon dried rosemary leaves
Half a teaspoon smoked paprika
Half a teaspoon of chilli flakes
One teaspoon cumin powder
One teaspoon sugar
Salt to season
Three tablespoons extra virgin olive oil
Heat oil in a pan. Add onions and cook until lightly caramelised.
Now add tomato pureè and all the spices. Feel free to add more than suggested quantities to match your taste. Let the tomato sauce simmer on medium heat for 15 – 20minutes.
Crack the eggs one by one straight into the pan. Turn down the heat, cover the pan and cook the eggs until the egg white fully set.
Serve alongside toasted crusted sourdough bread. A lip smackingly delicious start to the day for that special lady in your life.
While we were in India among other things one of the big things to happen was, Samuel Kabir eating solids. Yes my little boy is growing up way too quickly but I couldn’t be more excited. I was so eager for him to start solids, so I could cook some real tasty treats for him.
I adopted the ‘baby led weaning’ approach for introducing SammyK to solids. I’m not going to bore you with the details of baby led weaning. In essence there are no purees, no ice-cube trays, no food processor, no potato masher, no baby rice, no weird fruit and veg combos. It’s just you and your child, eating food that you enjoy with you and your family.
So today I made my little prince zucchini and corn fritters for breakfast. There was a salt free baby version and a salted adult version with lemon chaat masala yogurt aioli.
Ingredients: 10 Cooking time: 15 minutes
Serves : 2
One zucchini, grated
One small can of creamed corn
Half a bunch of coriander, finely chopped
One egg
One heaped tablespoon plain flour
One heaped tablespoon breadcrumbs
One teaspoon garam masala (optional)
Half a teaspoon chilli flakes
Salt to season
Olive oil to pan fry
Begin by squeezing out all the water from the zucchini and transfer it to another bowl. In the same bowl add all the other ingredients and mix well using your hands.
Heat olive oil in a non stick pan. Now pour one tablespoon per fritter in the pan. Let them cook on a medium heat. Flip over gently to the other side once the edges are browned.
Cook on both sides until golden brown. The key to a good fritter is crispy on the outside and yet moist (sorry, for lack of a better word) on the inside.
To make the aioli to go with the adult version – In two tablespoons of Greek yogurt add quarter teaspoon on chaat masala, one teaspoon lemon juice and one teaspoon extra virgin olive oil. Voila done!
Your lip smackingly delicious fritters are ready to be served.
Growing up I always heard people compare Bombay to New York. Then I didn’t know what they were talking about, but today I do. New York like Bombay is the city that never sleeps. Believe me it’s past 1:00 am here and we have just returned from Times Square, where I managed to score some great bargains alongside thousands of other people at the H&M store
Shopping, busy streets and bright lights all at 1:00 am best describes this city’s 24/7 vibe, but there’s more to New York. This morning we jumped on the subway, trust me the best way of knowing any city is by travelling around like the locals do. We travelled from Wall Street to Spring Street and found ourselves in Soho, a recently renowned neighbourhood known for its eclectic vibe.
The Brunch/Lunch menu at Jack’s wife Freda
As always for me it was about food! I had been looking at a few different cafes online and one that caught my eye was – Jack’s wife Freda! The cafe was packed with people waiting outside and soaking up some winter sunshine. When people are willing to wait for an hour in a place like New York where cafes are in abundance, that says a lot about the food and popularity of this place.
English Breakfast Tea
I ordered a cup of English breakfast tea to start with and it was a perfect companion for the cold sunny morning in New York. The food menu is not elaborate but the comprehensive selection of recipes caters for all palettes.
Poached eggs with halloumi and roasted tomatoesGreen Shashouka Eggs with Challah Bread
My husband ordered poached eggs with halloumi and roasted tomatoes, topped with a delicious parsley pesto. The eggs were poached to perfection, it was like a little burst of sunshine. The salty halloumi, the sweet roasted tomatoes and the delicately flavoured parsley pesto created a delicious flavour medley.
I ordered Green Shashouka eggs with chargrilled bread. Shashouka is said to have its origins in Tunisia and it is basically the same recipe as LSD’s Baked Eggs. The Green Shashouka had beautiful flavours of coriander and lemon, this is definitely a recipe I will try and replicate for you all.
Pimms Lemonade with Mint and Cucumber
To finish we ordered a glass of Pimms Lemonade, which was just a delicious palette cleanser and so refreshing! All in all Jack’s wife Freda was a great experience – great food, good service and reasonable prices. LSD definitely recommends this to all our New York readers and others those who plan on visiting this magical city.
