Went down to the park early this morning chasing tree branches…have you done that recently? Jumped up and reached? really stretched your body to reach up..feels good when you make it. We ran slowly warming our bodies up then ran fast (like tigers were chasing us), hiding behind trees to catch our breath peeking round corners then chasing each other until forced to stop due to laughing too much. Then back home for breakfast.
Children still asleep, love that moment when peace fills the house and all is well.
We are cooking breakfast together. Easy and delicious.
We have asparagus, bacon, pecan nuts and eggs.
Asparagus …if ever a vegetable was made for indulgence this is it! And no need to get fancy. We British like our asparagus green, grown in full sunlight. Other European countries prefer it white with characteristic purple shading and yellow tips. Before we imported the stuff (and made it available throughout the year) asparagus was an eagerly awaited spring food, grown in the Vale of Eavesham, East Anglia and Cambridgeshire (think wide open spaces, glorious sky lines and fens) and the customary start date for the asparagus season? Why 1st May!
Lightly rub the asparagus with coconut oil and roast gently in the oven for a matter of minutes until tender. Wrap with the cooked bacon and top with a fried egg. Add a few pecan nuts on the side and enjoy!
PS.Some Nutritional Notes on Asparagus – this vegetable is packed full of the good stuff!
It’s rich in beta-carotene which is good for healthy skin and vision; folate which protects against birth defects; soluble fibre which slows down the release of sugar into the blood stream and potassium which helps to balance blood pressure and rutin which protects the body from infection. It is also a bit of a diuretic and was used in olden days to treat a sluggish digestion and fluid retention.
Do you have any good asparagus recipes? We’d love to hear..
- British asparagus season delayed by bad weather (guardian.co.uk)
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Building on what we made yesterday…this addictive dip is delicious and uses the tasty harissa. If you want more of a kick, add more harissa.
Preparation time: 20 minutes
Cooking time: 15 minutes
You will need
1 large butter nut squash or pumpkin (around 750g-800g)
1 tbsp olive oil
1 tsp caraway seeds
1 tsp Moroccan spice mix
1 large garlic clove, crushed
1 tsp harissa, or to taste
Bunch coriander, washed
3 tbsp lemon juice
Salt, to taste
1. Peel and de-seed the pumpkin/squash. Chop the flesh into large chunks, place in a pan and cover with water. Bring to a gentle simmer, cover tightly, and allow to cook in its own juices, until tender. Drain and set aside.
2. Heat the oil in a pan and fry the caraway seeds and spice mix, stirring occasionally, until fragrant and aromatic (around four minutes). Stir in the garlic and fry for one minute, then add the pumpkin or squash, mashing with a fork, before adding all the remaining ingredients. Stir well to combine then remove from the heat. Let the dip cool before serving.