Thank you all so much for your kind words and good wishes with regard to Lily's first week at school. It means so much and it's lovely knowing there are so many caring people around.
She looks forward to going each day and appears to have settled in well, returning most days with muddy trousers, which can only be a good sign where Lily is concerned. I'm gradually getting into the swing of the school run, rushed mornings and the daily checking of the book bag for the seemingly never ending stream of letters (which get sent by email anyway so I don't understand why they do this.) It's all good so far.
So, for a while now I have been promising the lovely Sheila I would post this recipe for her and finally, here it is!
Anyone who knows me knows I am not natural in the kitchen and quite honestly I become all fingers and thumbs when it comes to attempting to juggle various pots and pans, get timings right or serve up in an attractive manner (me or the food!) ending up a bit frazzled and unable to properly enjoy my meal.
To this end I am a huge fan of one-pot cooking. I find this way of cooking far more relaxing and enjoyable. Being able to produce a delicious meal with a glass of wine in one hand and at the same time holding down a conversation can only be a good thing, right? Add to that a lot less washing up and I'm on a winner.
One of these dishes which has recently become a firm favourite is Shakshuka, a delicious Middle Eastern dish with flavours which can be adjusted to suit your own taste. There are various recipes online with suggestions for alternative ingredients but this is my favourite as it is so simple, fresh and tasty.
You will need,
1 onion
2 cloves of garlic
1 courgette
2 peppers
1 tin of chopped tomatoes
4 medium eggs
50g Feta cheese
1 teaspoon of smoked paprika
A little oil for frying
Fresh mint
Slice the onion, garlic, courgette and peppers and fry using a little oil for around 5 minutes. Add the tin of tomatoes and simmer for a further 10 minutes. Make 4 wells in the mixture and crack an egg into each one. Put the lid on the pan and cook for 8 minutes by which time the eggs will be cooked through but still soft in the middle. Sprinkle over the crumbled Feta and chopped mint and serve with some pitta or crusty bread.
I hope you enjoy this recipe, please do let me know if you try it.
J. X
