This morning I was lucky enough to meet the gorgeous Maeve Grace, Oliver’s new little sister. I gave them a few little goodies which I couldn’t resist from the ever lovely Petit Bateau. Mother and daughter are beautiful and I’d forgotten how calming a little new born baby can be. Rory was sort of interested. He kept pointing and saying “baby” and wanted to help rock her in her bassinet. But he also got a little grumpy when I couldn’t do everything he wanted as I was holding her. At one point he pointed to Lora and shouted “Baby” as if to say “take your baby” which we had a little giggle at. This afternoon was a quiet affair, preparing a yummy supper to welcome daddy home. Used lots of our CSA goodies to make roasted sprouts and this delicious sweet potato and broccoli hash recipe from Zest Magazine. Also spent a great deal of time daydreaming about what life would be like if I lived in this amazing house. We’re not ready to move home yet, but if we were…
Sweet potato and broccoli hash
750g sweet potatoes, peeled and cubed
200g broccoli, halved width-ways
1 tbsp olive oil
1 red onion, thinly sliced
4 eggs, poached or fried, to serve
1. To make the hash, steam the sweet potatoes for 10 minutes. Add the broccoli to the sweet potatoes and cook for a further 4 minutes until both vegetables are just tender.
2. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon and onion for 5 minutes until the onions have softened.
3. Add the sweet potato and broccoli to the pan, pat down with a wooden spoon and cook for 10-15 minutes, stirring once or twice to break up the golden crust that forms on the bottom.
4. Spoon the hash onto plates and top each serving with an egg.
PERFECT POACHED EGGS: The secret to a good poached egg is to use the freshest eggs possible. Fill a non-stick frying pan with water and bring to a gentle simmer. Crack in the eggs (make sure they sit below the surface of the water) and cook gently for 3–8 minutes until the eggs are set to your liking. Drain with a slotted spoon and serve.