Eden Graduates from Nursery School.

I cannot believe that it has been almost five years since Eden was born. I look back on her first few days with us at home and I think to myself, where has all of this time gone. It has passed way too quickly. But, having said that, and looking at her now; seeing how beautifully she has grown, I must say, that I could not be prouder.

We have come so very far together, as a family. Soon we will be walking her through the doors of a new chapter of her life and a very significant and important milestone in all of our lives. Enrolling her on her first day at primary school will mark her transition into the very real and big, wide world. I won't see her for a rather large portion of the day. For five days out of the week, she will be gone; entrusted to the absolute care of somebody else. It is a little difficult to get your head around.

I know she will be okay because my little whirlwind of a daughter is so happy and excited about being 'a really big girl,' who gets to go to 'the big-school' and do new and different things that distinguish her from her younger siblings. It is so awesome to see in her, her own sense of self-achievement.

I cannot help but be filled with excitement at the prospect of my amazing girl making even bigger achievements in life. I am one very proud mama.

My Beauty: Our nursery graduate.

Bye-Bye, Summer!

As summer comes to a close and the unstable and rather horrendously schizophrenic weather starts to settle into a more consistent pattern, the beginning of fall brings with it a newly appreciated delight by way of warming hearty meals, like broths and soups to get us through the cooler days. Hopefully, there will be future posts where I get to show off some of my main autumnal into winter dishes, but first, let’s look at some of the beautifully light summer dishes I have served up this year for the family.

Possibly one of my favourite summer lunches, ever, is a decent serving of filleted salmon on a plate of tomatoes and leafy green salad leaves.

Salmon with Rocket Salad, Red Onions, Sliced Red Peppers. Dressed with Black Pepper and Balsamic Vinegar

Red Chilli: Adding a little spice. So many variations to creating awesome salmon dishes.

Halloumi: Light Lunch kinda salad day.

We enjoyed grilled halloumi and sliced pepper salads for light lunches when the weather was just too hot and nobody wanted to slave over the stove.

Filling & Vegan: Delicious brown lentil, spinach and chilli salad.

This year I really rediscovered my love for lentils of all varieties; we have especially been enjoying the brown ones. They have this wonderfully meaty texture and could be a good substitute for those trying to give up or reduce their meat consumption. The above salad makes a great vegan dish.

We also had a few treats along the way! I tend to cook gluten free, as it has been the best health choice for my daughter, who is rather sensitive to wheat.

Buckwheat Pancakes

Strawberries & Cream

A friend recommended using buckwheat flour and the result was an absolutely delicious pancake. Wonderfully nutty in flavour; it is an absolute upgrade from the gluten free flours out there, which are generally made from either potato starch or ground rice.

Summer has always been the season of exotic fruits and vegetables. I like to buy seasonal produce where I can and summer time means mangoes, mangoes and more mangoes! As a family, we cannot get enough of this all too easily enjoyed fruit.

Mango Crazy: The sweetest mangoes imported from Pakistan.

So, here you have a little breakdown of just a few dishes on our summer menu. I'll be posting a few tasty and interesting recipes in the coming (lets be optimistic) months. On that note and with a smile on my face, bye-bye summer heat-waves... Until we meet again next year, where perhaps you might be a little less severe.

Shepherd’s Pie - A Great British Classic & All-Time Children's Favourite

I have been away for a really long time! I mean we've seen birthdays come and go, milestones reached and surpassed. My husband and I have even converged ranks and started up our own family business, but more about all of that another time, perhaps. The thing is, we have been super busy as a family these last eight months while soldiering on through the thick of some serious family illnesses. My dear mother recently underwent major surgery and while, at present, she is recovering well, her journey back to full health will be a long and arduous one.

So, in the spirit of getting back in the saddle of this whole blogging thing, I wanted to share with you an awesome recipe, which I often make for my kids. Eden is at the age where she really loves to help out with the cooking, so getting her to smooth out the mashed potato topping is real fun.

Every once in a while I just love to cook up a great British classic of Shepherd's Pie; a dish that will likely always be a national favourite. Not only do my girls love it, but it makes for a good wholesome staple meal for a family dinner.

This is probably one of the simplest recipes of all time, as it only requires a few ingredients. The base consists of the wonderfully aromatic minced lamb and depending on your preferences, feel free to substitute with beef. Both variations turn out beautifully.

Great British Classic: Shepherd's Pie; a national favourite.

You will need:

• Minced lamb
• 1 Red onion, skin removed and finely diced
• 2 Cloves of garlic, skins removed and minced
• 1 Celery stalk, grated
• 2 Medium sized carrots, grated
• 1 Sprig each of rosemary and thyme, leaves reomoved from stems and chopped
• Black pepper and salt to taste
• 1 Tablespoon of worcester sauce
• Stock of choice

• 4-5 Medium sized potatoes (with the skins on), chopped, boiled and mashed
• 2 Free range eggs, beaten
• 1 Handful of grated mature cheddar cheese
• Parmigiano Reggiano for topping

*There are no strict measurements here, as I say go with the flow and taste the food along the way. That way you are not adding in excess of anything. Let taste be the best judge.

The How To

1. Get started by lightly browning the minced lamb in a pan to cook off some of the excess fat. If you want really tender meat, the trick is the less browning, the better. I learnt this neat little method from all the years of practice I have had cooking for my three little ones. When you are constantly trying out new ways to get your kids onto solids and eating more grown up foods, you make new discoveries. Sometimes, I even skip the browning and put all of the ingredients into one pot and let it cook on a low heat for about 40 minutes. This results in such a juicy and tender dish, which the kids love.

2. Add in the red onion, garlic, celery, carrots, rosemary, thyme and season with black pepper. Add in the Worcester sauce and stock. If, at this point, you'd like to add some red wine this would be the moment but it's strictly optional. Some people think it adds depth to the flavour of this dish but in my honest opinion, it doesn't need wine and I prefer it without. Just be sure to cook off the alcohol, then add salt if needed and then transfer to an oven proof dish. If you want more of a chunky texture, you should chop your vegetables as opposed to going for the grater. I just like to keep it friendly for the little ones.

3. Boil your potatoes as per your usual method and prepare the mash, keeping a nice smooth consistency, combine with the cheddar cheese, salt and two eggs. Add a little black pepper to the mash as this gives it a nice kick.

4. Spread the mashed potato over the mince and top with some grated parmigiano and a little more black pepper. Place in the oven for around 20 minutes.

Serve with two types of steamed vegetables of your choice and dinner is ready.

Enjoy!