Leftovers - Don't throw them out - Make a Frittata

I have posted Frittata before but made one this morning
and thought I should remind people how quick and easy it is
Put it your Waste not Want not category

I had some leftover vege,
I have a guest and like to offer him nourishing food for breakfast
In fact there was enough for 4 breakfasts, accompanied by some Crispy Vogels Toast
Freezing some of it for another day

I do love to add potato, must be fried though... for the wonderful flavour
Grab some eggs from the fridge
I used 3 Cherry tomatoes
The leftover leeks and peas
A handful of grated cheese

To make enough for 4 breakfasts
3 medium potatoes peeled and chunked
A cup of cooked of vege
3 Cherry tomatoes cut in half, push the seeds out and slice
5 eggs beaten
Sea salt and freshly ground black pepper
1/4 cup grated tasty cheese
3-4 tablespoons of Olive oil 

Heat oven to 180C
Pre cook the potatoes
Easiest way
3 minutes in the microwave
Drain

In an ovenproof skillet over medium heat
Add olive oil
throw in the potatoes
Let them cook till a nice crust forms

Season with a little S & P
In a bowl add eggs
Beat and season with S & P
Add cooked vege, tomatoes and grated cheese

Pour egg mix into the potatoes

Get the omelet started a little on the stove
Into the oven approx 8 minutes
Remove

Cool a little
Voila
Breakfast

Summer Food - Flan of Green herbs with Raw Tomato Sauce

In the previous post, I gave the recipe for a superb Courgette Salad, that I served with Lamb
This is the first course, that I served to my guests.
It went down really well
I found this in The "Essential Pepin" Cook book
by the wonderful Jacques
I love his food

Perfect as a first course, or even a lunch
I served some hot rolls, just in case you need to mop up the the yummy sauce

For The Flan
6 cups of mixed green herbs such as parsley, coriander, chives, basil rocket
4 cups loosely packed baby spinach leave
1 tablespoon unsalted butter
2 tablespoons Olive Oil
1/4 cup Pine nuts
6 larger eggs
1/2 cup light cream
1/2 teaspoon salt
freshly ground black pepper

2 tablespoons freshly grated Parmesan Cheese

For the Sauce
1 kg ripe tomatoes coarsely chopped
1 tablespoon finely chopped Jalapeño peppers (optional)
1 tsp salt
Freshly ground pepper
1 1/2 tablespoons White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
Pinch sugar

Preheat the oven to 185C

First wash and dry the herbs and spinach
Roughly chop

Melt the butter with the olive oil in a 23-25 cm ovenproof, nonstick pan
Add the nuts and sauté for 1-2 minutes until light browned
Stir in the herbs and spinach and cook for 3 minutes or until soft and tender

Break the eggs into a bowl and whisk with the cream until blended
Add the mixture to the pan along with salt and pepper and cook stirring

For about 15 seconds until semi set
Sprinkle the Parmesan cheese on top

Transfer the Flan to the oven and bake for 10 minutes
or until set and lightly browned

For the Sauce
Put the tomatoes in a Food Processor or Blender, with the Jalapeño
Process till smooth
Add salt, pepper. sugar, vinegar and olive oil

Process for a few seconds
Check for seasoning and adjust if necessary

You can make this earlier and keep in the fridge

To serve
Place some sauce on a plate
A piece of Flan on top

A perfect first course

A New Take on Eggs and Chips -Using The Fridge and The Pantry

I love Eggs and Chips.
When we lived in UK in the 60's, every respectable little Caffe and even those not so respectable, served Eggs and Chips
Every so often, I would treat myself and go to the Caffe under the railway bridge in Isleworth.
(Just up the road from my work) for  "Cheap as Chips" lunch...  only 1 shilling, (10 cents)
2 eggs and chips
They were so, so good
The Brits excelled at that  kind of food then.
Nothing like a fry up...
It's still on my list of quick and easy meals
Now days I oven bake the chips and poach the eggs.
Bit more healthy.

This last weekend we went away
On our return, I noticed that there was not much food in the house
I couldn't be bothered going to the shops

So let's check on food available
In the fridge were Eggs, Cheese and Spring Onions
In the pantry, New Potatoes, Olive oil, Sriracha Hot Sauce, Salt and Pepper
I'm sure I can do something simple with those ingredients
Of course

Eggs and Chips
But new potatoes, don't exactly "Good Chips Make"!

What about Crushed Roast Potatoes
Crack some eggs on top
Smother with grated cheese mixed with some spring onions
For extra flavour a drizzle of Sriracha Hot Sauce
I love this Hot sauce, packs a little punch and also packs
great flavour...perfect for the topping

For 2 people
About 12 little gourmet potatoes
2 tablespoons olive oil
4 eggs
About 10 grates of cheddar cheese
2 spring onions chopped

Bring the potatoes to the boil and cook till just fork tender
Drain
Meanwhile heat oven to 190C
Put a pan in the oven till hot
Add olive oil and potatoes being careful to cover handle
so you don't burn your little fingers

With a masher
Squash down the potatoes
Season with SP
Back into oven for about 20 minutes
The potatoes should be golden

Remove
Break eggs in a little ramekin and drop on top of potatoes

Cover with grated cheese and chopped spring onions

Back into oven about 6 minutes, till eggs just cooked

Remove
Drizzle Sriracha over the top
Big grind of black pepper

Serve
Fit for a King
Delicious

You say Frittata, I Say Tortilla- Depends on the Country-Our time in Spain

I am still trialing dishes for the Juice TV Crew lunches next week.
Mainly I need timing. My delivery time is before 11 am, so I need to know how much I have to do the day before and how much on the morning.
This Frittata is a very simple dish. A stable in Spain, part of the Tapas Menu as well.
When we were in Spain in the 60's, we stayed at a wonderful Camping Ground, called Vilasar De Mar.
Just outside of Barcelona.

The owners of the property, Damian and Isabella, plus his brother Jose and wife Maria adopted us.
This put our original plan, to drive through to Torremolinis and onto Morroco aside.
We had such a good time, we spent 2 weeks in their camping ground.
It was the end of the holiday season, so they devoted their time to making sure we saw everyting we could in Barcelona and the Environs.
They took us of course, to bullfights

They introduced us to Gerhard and Adele, a German couple, who ran a water ski school.
They taught us to water ski. Even I got up first time. A miracle.

I think I spy a cigarette in my hand.
Gerhard also took us to a big football game in Barcelona... which was very exciting, as he was an even more aggressive driver than Dale, and that's saying something. It was scary.
Isabella, also showed me, how to make the Spanish Omelet or Tortilla.
In New Zealand at that time, Spanish omelet was a bit like that Russian salad, with peas, potatoes and carrots.
The Spanish only add potatoes and fried potatoes at that.
Couldn't wait to tell My Mother that she had it wrong. (Bit of youthful arrogance perhaps)
God, it was wonderful.
They also invited us to dine with them.

Which was a nice change from eating in the tent.

How about those shorts?
So, onto the Spanish Omelet
I have added some onion and parsley.
And just for a little extra flavour, I grated some Parmesan on the top.
I like that.
This will feed 6 people for lunch, with some french bread and a little relish on the side.

Olive oil
2 large potatoes, peeled, chopped into chunks
1 large onon peeled and cut into chunks
8 eggs
Sea salt and freshly ground black pepper
Some chopped parsley
Grated Parmesan Cheese

You need a pan which can go into the oven
The omelet starts off on the stove, then you pop it under your Grill/Broiler to finish off

Toss the potatoes in olive oil S & P
Into 175C oven roast till tender and golden about 20 minutes
Remove and place in a bowl
In you pan lightly saute the onions in olive oil till tender, don't brown them
Add to potatoes.
You can do all of this ahead of time.
Which is great, if you have to make a few of these.

Hey look at these eggs. A carton of double yolkers!

Pre heat your Grill/Broiler
Break eggs into a bowl
Season with S & P
Whisk well
Add cooked potatoes. onions and parsley
Heat your oven proof pan on the stove top
Add a good slurp olive oil
Throw in egg mix
Grated Parmesan Cheese over the top
Let sit and and cook till the omelet starts to set
About 4 minutes

When you can lift it up with your spatula and it has started to brown
Pop under the grill.
It will take about 5 minutes and it will rise and look wonderful

Remove onto a board or plate

Cut into slices and enjoy

What's For Lunch - Frittata Today

Funny when we are on the boat, a lot of trouble normally goes into lunch prep.
At home, it tends to be a sandwich. Maybe more to do with being busy on land.
Actually as I was busy at home I didn't want to go out and buy fresh bread so I decided to make a Frittata.
I loved the potato and pea combination in last night's dinner and there was some of each in the pantry/freezer.
Some excellent FRENZ Organic Free Range Eggs, a red onion and some olive oil and Bob's your Uncle.

Quick and tasty, we ate it all

5 eggs
1 red onion chopped

New potatoes cooked in salted water, till just fork tender ( as many as you like)

1 cup frozen peas quickly defrosted in the micro wave
1/2 cup Olive oil
 
Pre-heat oven 195C
Cover the bottom of a pan (that can go into the oven) with about the olive oil
Heat the oil, so that when you put the potaoes in they sizzle.

Meanwhile chop the potatoes into rounds
Add to oil and fry till golden brown.

Strain in a sieve and reserve oil
Add 1 tablespoon of reserved oil and
Add onions
Season
Saute till tender

Meanwhile beat eggs in bowl
Season with Sea salt and freshly ground black pepper

Add onions, potatoes and defrosted peas into eggs

Add another tablespoon of reserved oil into pan
Throw in egg mix

Cook for about a minute to get that frilly edge
Pop into oven

Cook for about 8 minutes or until a knife comes out clean

Remove from pan
Let rest for about 5 minutes
Turn out and cut into wedges.

Good warm and also at room temperature.
Think I will make one for Dale and Pete, who are sailing the boat up to Whangaroa tomorrow.
Will make an easy and tasty lunch.
A few leaves of chopped mint would be a nice addition.

Of course for a healthier option, don't fry the potatoes.
I have done that but the flavour of the fried potatoes is really, really good!
Of course it will serve 4 with a salad and maybe some crusty bread.
Anyhow great.

Asparagus and Tomato Again

Asparagus and Tomato Again
One thing we missed up in The Island was fresh Asparagus.
Couldn’t wait to eat some. Of course I just love it paired with Tomatoes
You must use fresh tomatoes for these dishes.
It’s important to just warm the tomatoes, it enhances the fresh Tomato taste.
So for the first meal at home.

Two dishes same ingredients, different tastes –excellent
For this version of Tortilla… You need to use a pan that will go into the oven
You can cook on top of the stove but I love the oven method…very simple,

Tortilla with Warm Asparagus and Tomato Salad

Heat oven to 190C

Ingredients
2 medium potatoes peeled and cut into cubes
6 eggs
Sea salt and freshly ground black pepper

3 tablespoon Olive oil

Cook the potatoes in boiling water till just folk tender
Drain

Beat eggs in bowl with sea salt and freshly ground black pepper

Place oil in pan heat gently
Add cooked potatoes and toss around just to coat with the oil

Remove potatoes and add to egg mix
Meanwhile crank the heat up in the pan
Return egg and potato mix to the pan

Cook for about a minute till it start to bubble around the edges

Immediately place in hot oven and cook for about 6 minutes

Remove and slide onto a plate and cut into wedges.
1 bunch asparagus
2 med tomatoes
1 tablespoon butter
Sea salt and freshly ground black pepper
Juice half lemon

Cook the asparagus and chop into 3 cm pieces
Chop tomatoes into 8

Heat the butter gently till it just bubbles
Add tomatoes, toss around
Season with salt and freshly ground black pepper
Add asparagus toss around again for about a minute

Squeeze in the lemon juice
A couple of pieces of fresh baguette and
Hey Presto
Lunch is served


Asparagus and Tomato Bake with Crunchy Potato.

This is another use for the Asparagus and Tomato bake that I cooked and posted a couple of weeks ago.

1 bunch cooked asparagus cut into pieces

2 tablespoon unsalted butter
2 medium tomatoes chopped
Sea salt and freshly ground black pepper

11/2 tablespoons flour
1/2 cup milk

Squeeze of lemon juice just to heighten the flavours

2 large potatoes peeled cut into quarters and cooked till tender
2 tablespoon extra virgin olive oil

Melt butter in pot
Add tomatoes
Mix around till well coated
Add flour and season
Cook for about 3 minutes making sure the flour taste in cooked out

Add milk and cook till thickened
Add asparagus and pour into a gratin dish

Meanwhile, mash the potatoes with the olive oil and spoon on top of the bake.

Fork it up this will help the crunch

Bake in hot oven 25 minutes

We greedily ate the lot…I am never going to get slim
Loved that crunchy topping

Orzo, Feta and Beetroot – A Great Mix - Salad- Frittata

Congratulations Ruth from Once Upon a Feast
She is hosting her 100th Presto Pasta Night Event. This is my contribution.

This will serve 4 people as a first course

1 cup orzo Cooked to manufacturers instructions
3 tablespoons French dressing

1 tablespoons olive oil
1 onion finely chopped
1 courgette grated
Sea salt and freshly ground black pepper
75 gms goat's Feta

2 beetroot medium, roasted and cubed
1 tablespoon oil
Sprinkle dried oregano
Shake of chilli flakes
Sea salt and freshly ground black pepper
1 teaspoon honey
Squeeze lemon juice
Gently sauté the courgette and onion till soft season


Meanwhile cook the Orzo
Drain and toss in French dressing
Add feta crumbled while still hot

Add cooled courgette mix

Saute beetroot in oil
Season
Add herbs and chilli
Add honey and lemon juice and toss.

Place cooked beetroot on top of pasta
Don’t mix till you are ready to serve
The beetroot bleeds and its not so pretty
But it sure tasted good. I had left overs
So the next day
I pre heated the oven to 190C

I peeled and cubed 2 med potatoes
Sauteed them gently in about 4 tablespoons olive oil till cooked

Drained them and drained off excess oil from pan leaving about 1 tablespoon

In a bowl beat 6 eggs and season
Add cooked potatoes and left over orzo salad
Heat pan add mix get it started on the stove top
Transfer to the oven
Cook about 8 minutes
And what do you get but a Fabulous Frittata

Christmas Eve - Only One More Sleep

Tis the Morning before Christmas and last night a big rainfall came through
This is a dismal sight. In the Northern Hemisphere this is probably a common sight at this time of the year, but we are in summer here and it is supposed to be hot and sunny.
It is still raining this morning, but hopefully it will pass.
Of course we are eating outdoors tomorrow!!! Oh dear.
Yesterday we were looking after Miss Cleo and eldest granddaughter Sophia came over to help.
Seeing as I was home I did some Christmas Day Prep.

I made a new batch of stuffing balls. Popped them in the freezer.
Just thaw and refresh on the day.
Plus pre-prepared the stuffing mix for the turkey breasts.
All I have to do is add the wet ingredients on the day.

Made the kids layered jellies.
They have strawberries and peaches in them.
One of the layers is made of fruit juice and the rest is ordinary old jelly.
Actually now they don’t have artificial colours in this PC age so the green lime jelly is a bit disappointing but there ya go. I loved that bright green.

After the children had gone home I thought about dinner.
With what I had in the fridge I decided to make a Christmas inspired Frittata.
It was great.
First I toasted a handful of my stuffing mix in the oven tossed in olive oil.
Thawed some prawns and frozen peas.
Quickly chopped a red chili6 eggs beaten
Sea salt and freshly ground black pepper

Toss prawns in stuffing mix
Add peas and chili to eggs

Hot pan
Add 2 tablespoons olive oil
Throw in egg mix
Quickly add prawns and breadcrumbs

Cook on top of stove for a minute to get the frittata going.

Into a hot oven 200c
Cook about 10 minutes till just set

Slide onto plate serve.Isn’t this wonderful looking
The real Christmas colours
This would make a great first course for Christmas dinner

In fact I think I may make it for nibbles with drinks.
If I have time I will, it looks great.
The flavoured breadcrumbs gave it a nice crunchy texture
Bite of the chili
Yum.

Back To Old Favourites - Courgette Souffle

I had bought a couple of courgettes.
They are very expensive at the moment and are imported from Australia.
Anyway - nice for a change.
One of my most favourite soufflés is Mrs. Elizabeth David’s Courgette Soufflé.
This is from her French Provincial Cooking a bible of mine.
Well used as you can see.
Don't be frightened of soufflés...they are really easy and so so good



I have a pot of mint in the kitchen, and thought I would add a little of that
and see how it worked out.

Well actually it worked out just fine.

The mint was quite subtle so next time, I would increase the amount of leaves
but it was a sensational lunch anyway.

I followed the classic recipe so here it is…just a couple of small changes.
First the addition of the mint and I didn’t salt the courgettes as she said.
I think when her books were written, vegetables like courgettes and aubergine were bitter and needed to be salted to remove any bitterness.
Apparently over many years the vegetables have been developed without bitterness.
The liquid from the courgettes will be absorbed with the cooking.

Pre-heat oven to 190C
Butter a 1 1/2 souffle dish

Ingredients
400gms courgettes finely sliced
2 whole eggs and 2 extra egg whites
5 tablespoon of grated gruyere cheese
8 mint leaves finely sliced
2 tablespoon finely grated Parmesan

Bechamel Sauce
2tbs butter
2 tablespoon flour
and a scant 1/4 pint warmed milk
The sauce well seasoned with freshly ground black pepper and a little salt
Don’t forget the cheese will be salty so taste before you add salt.

Method
So cook the sliced courgettes gently with a little salt till soft and all liquid absorbed
This will take up to 10 minutes.
Don't let it dry out

Puree
Meanwhile make béchamel sauce
Add courgette puree, grated gruyere and mint
Add the well beaten egg yolks
Beat the eggs whites to soft peaks
Stir in 1 tablespoon egg white mix well to loosen the mixture
Then carefully fold in the whites
Pour into prepared soufflé dish
Sprinkle top with grated Parmesan
Hint from Mrs David which I didn’t notice at the time…
(Hence my soufflé rising higher on one side.)
With the palette knife, mark a deep circle an inch or so from the edge, so that the soufflé will come out with a cottage loaf look to the top

Place in a pan of hot water and bake for 30-35 minutes
Don’t open the oven door

Anyway it was a great texture and tasted fabulous.
Lovely pale green colour.

You could make this in miniature soufflé dishes
6 little 4 oz dishes.
Cook for 23 minutes.

Great lunch.

Jenn from The Left Over Queen
had this list sent to her.

The idea is to Bold out all the items you have eaten
Put crosses next to any items you would never consider

You may have to google some of the items I did.

The VGT Omnivore’s Hundred:
I have only tried 63 not as good as I thought.

1. Venison
2. Nettle tea XXX
3. Huevos rancheros
4. Steak tartare
5. Crocodile (well I have had alligator)
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses (would love to try!)
17. Black truffle (and infused oil)
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn or Head Cheese
26. Raw Scotch Bonnet pepper (bit hot for me)
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam Chowder in Soudough Bowl
33. Salted Lassi
34. Sauerkraut
35. Root beer float (Root beer hasn’t taken off in NZ)
36. Cognac with a Fat Cigar
37. Clotted Cream Tea (Devonshire Tea)
38. Vodka Jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat (Will try when available)

42. Whole insects XXX
43. Phaal
44. Goat’s milk XXX (Don’t like any milk but love goats cheese)
45. Malt whisky from a bottle worth $120 or more
46. Fugu XXX You have to be brave for this
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin XXX
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (Have to try one of these)
58. Beer above 8% ABV (not sure)
59. Poutine (This sounds like Canadian Nachos!)
60. Carob chips XXX (I won’t eat carob)
61. S’mores
62. Sweetbreads
63. Kaolin (can’t find out what it is)
64. Currywurst ( These are German curried sausages…I'll say yes - there ya go)
65. Durian XXX (too smelly)
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings (I’ll stick with Haggis)
72. Caviar and blini
73. Louche absinthe
74. Gjetost or brunost (This is a Norwegian treat haven’t ever seen it)
75. Roadkill (I don’t think so) XXX
76. Baijiu
77. Hostess Fruit Pie (not available in NZ)
78. Snail
79. Lapsang Souchong (I’m not a tea person)
80. Bellini
81. Tom Yum
82. Eggs Benedict
83. Pocky (a Japanese snack)
84. 3 Michelin Star Tasting Menu (I am so planning to do this!)
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate (It’s apparently available in NZ have to track it down).
91. Spam
92. Soft shell crab
93. Rose Harissa (I have only had regular Harissa )
94. Catfish
95. Mole Poblano (I want to try a real Mole, think Mexican, not animals)
96. Bagel and Lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake (had it Hong Kong)
Give this a go its fun

Stuffed Summer Vegetables on a Rotten Day

It’s about to rain…it’s warm of course, but there is a depression over Auckland and it’s blowing a gale. Don’t feel like a salad for lunch. So how about hot vegetables.

I saw Giada deLaurentis cook this stuffed summer vegetable dish this morning and my taste buds went into gear.

This is my take on it.

1 red freshly ground black pepper
1 courgette
½ eggplant

2 tablespoons parsley finely chopped
2 tbs basil finely chopped
2 tablespoons spring onion finely chopped
2 cloves garlic finely chopped
Sea salt & freshly ground black pepper
1 egg
2 tablespoons dried breadcrumbs

200 gms hamburger mince

Olive oil

Tomato ketchup

Cut the pepper in half remove seeds and pith
Cut courgettes in half and remove seeds

Cuy eggplant in half horizontally and in half again and remove seeds
Prick the eggplant to help cooking process.

Brush all of them with olive oil and season well with S & P

Meanwhile make the stuffing
Add herbs, S & P, egg and breadcrumbs to a bowl
Mix well

Add mince knead well with your hands… the best and cheapest tools in the kitchen
It needs good seasoning so be generous.
Have a quick taste

Fill the vegetable with stuffing and top with tomato ketchup

Into 190C oven
I baked the eggplant and pepper for 10 minutes and then added the courgettes (as they were smaller) for another 15 minutes.

Let cool about 15 minutes, thing taste better closer to room temperature.

What an easy and tasty lunch.

We went to the movies saw “Juno”
Excellent choice. The weather has not improved at all.
It’s worse…as we drove around the waterfront to Mission Bay the wind was trying hard to push the car off the road..

But very cosy in the cinema… Nice glass of Sauvignon Blanc and a little box of Pringles.

Very pleasant.

Home. Let’s stick with the comfort winter type food.
This a favourite with our family.
Perfectly poached eggs sitting on a bed on baked beans… with a side order of homemade oven baked chips.

Eaten in front of the latest episode of “House”. What a meal! What a night!