I love my frittatas. They are so easy to make. You can pretty much throw any vegetable combination together, add some eggs and yummy feta cheese and let it cook on the lowest setting and low and behold its ready in no time! Serve with a side order of salad and you get an extremely healthy and nutritious meal. Fast and easy to make. Will little cleaning up afterwards. Great for when you just don’t have enough time to cook after a hard day’s work.
2 Leeks – thoroughly cleaned and finely sliced
2 Garlic gloves – finely chopped
15 small thin Asparagus spears – ends chopped off
Small Broccoli – chopped into bit size pieces
20-30 Mint leaves – roughly chopped
20-30 Basil leaves – roughly chopped
Bunch of Spinach – roughly chopped
Bunch of Rocket – roughly chopped
200g Feta Cheese – crumbled
8 med Organic Eggs – beaten and seasoned well with Sea Salt and Cracked Black Pepper
In a deep frying pan add the leeks and garlic with some filtered water and on med/low heat cook until soft and translucent.
Approx. 10min – make sure you do not burn the leeks and garlic.
Meanwhile, steam the broccoli and asparagus until al Dante.
Add the broccoli to the Leeks and stir to combine then spread out evenly in the pan.
Add the Asparagus spears in a clock – hand pattern.
Then add the peas, olives, feta.
Then add the herbs and leaves spreading out evenly.
Pour over the beaten eggs then cover and on the lowest setting allow to cook for approx. 20-30min or until the egg has risen and is cooked.
Make sure you don’t overcook the egg. Once the egg raises and there is very little liquid. Remove from the heat and allow to sit for approx. 5 minutes as the egg will still cook.
I made this lovely frittata found in – (i made it more like an omelet) in Rena Patten’s ‘Superfoods’ Cookbook. She bakes it at the end, and i do it all on the hob. The end result was light, healthy and delicious.
Recipe type: Breakfast, Poultry
1 small Broccoli – cut into bite size pieces
1 lrg Leek – finely sliced
2 Garlic – finely chopped
1 Tbs Extra Virgin Olive Oil
8 eggs – beaten
150g Feta cheese – crumbled
5 Tbs Chives – finely chopped
Steam the broccoli until there is a small bite to them
Meanwhile in a large frying pan, sauté the garlic and leek until soft and translucent on med heat for approx. 10-15min stirring occasionally.
Spread the broccoli over the pan, then crumble the feta over the top and the olives
Season the eggs and whisk
Pour the whisked eggs over the mixture
Cover and on the lowest heat cook for approx. 30min or until eggs are cooked right through
This post has been submitted to ‘GF & DIY Tuesday 10-14-2014′ @ Allergy Free Alaska and to ‘Fat Tuesday: October 14, 2014′ at Real Food Forager and to ‘Allergy Free Wednesday’ @ http://wholenewmom.com and to ‘Gluten Free Wednesday’s’ @ http://glutenfreeeasily.com and to ‘Gluten Free Fridays – #113′ @ Vegetarian Mamma
This dish is completely out of the norm for me. I never eat livers. Well not since I was 10! But my mum came to stay with me for two months, and one of the nostalgic dishes of young was this one. I was hesitant at first to agree to have her make this. But I relented…. needless to say; it was as delicious as I remembered it to be. I can’t see myself actually making this though…. Just looking at the livers raw then cooked was quite nauseous.
I haven’t made an egg bake in years, but have been meaning to for such a long time. The idea has been sitting with me for ages, so I decided to bite the bullet and go for it. I had my sister in law stay with us, so i decided to do something different from my typical experimentive salads. Needless to say, i didn’t realise it would take over an hour in the oven….. I really wasn’t sure how it would turn out, and started to question myself…. why did i choose to make something i haven’t made in years on this night of all nights? But to my amazement…. and to everyone else’s I might add…… this turned out really nice. Infact so nice that my fussy sister in law had seconds! Which is a first! Would I make it again? Yes i would. But I’d change the vegetables and cheese purely for variation.
Recipe type: Pasta, Poultry & Breakfast
2 Organic Chicken Breasts
Extra Virgin Olive Oil
1 green and 1 red Pepper (capsicum) – cut into bite size pieces
1 sm red Onion – Sliced thinly
20 Cherry Tomatoes
15 Sundried tomatoes – washed to remove most of the oil and sliced and diced
6 Spring Onions – thinly sliced
4 Garlic Cloves – sliced and diced
35g Basil – leaves only – cut thinly
200g Spiral or Penne Pasta
16 Organic med Eggs
150g Blue Cheese
2 heaped Tbs Greek Yogurt
½ tsp Harissa
1 tsp Dried Oregano
Wash the Chicken breast, cut any excess white fat
Pre-heat a frying pan on the lowest heat for approx 5 minutes
Spray some Extra Virgin Olive oil on the chicken
and cook on the lowest heat, approx 3-5 min each side or until breast turns white half way thru, then turn and cook again for 3-5 minutes
Remove, allow to cool, then cut into small bite size pieces – put aside
Meanwhile bring a saucepan of salted water to boil, add the pasta and cook until al Dante
Pre heat the oven to 200 degrees Celsius – fan forced oven
Line a spring form pan with baking paper (parchment paper) – put aside
Place a large empty baking dish in the centre of the oven – this baking dish must preheat with the oven.
This baking dish must also be big enough to fit the spring form pan inside it
Break all the eggs into a large bowl, and whisk
Add the Yogurt, Harissa, Oregano and season, whisk again
In a very large bowl, add all the vegetables, chicken, spring onions, basil and pasta
Using a large spoon, stir to combine
Pour over the egg mixture and stir
Taste and season again
Crumble the blue cheese into the mixture and fold
Pour the whole mixture into the lined spring form pan
Cut any baking paper that is sticking out too much
Place the spring form pan into the baking dish which is in the oven and bake for ½ an hour then cover with foil and bake for a further 45 minutes or until egg is fluffy and the center feels firm and springy.
The surface of the frittata should also be golden brown in colour.
Allow to cool for approx 10-15 minutes before cutting
This is a dish my mum made when she came to visit. It was a dish she made whilst i was growing up and i loved the stuffing she used to make for the chicken. She made it for me here in the UK and i couldn’t believe what was in the stuffing! Who would have thought I’d be eating Chicken livers! I suppose nothing beats childhood memories of the foods you used to love. This really is a delicious stuffing, even if I’ve never eaten chicken livers or any livers since…. until now.
Recipe type: Poultry
1 Large Organic Chicken
400g Chicken Livers
6 Garlic cloves – roughly chopped into 3-5mm long pieces
1 sm bunch of flat leaf parsley – finely chopped
270g pureed tomatoes
250g filtered water
1 cup Basmati Aromatic Rice – washed
1 Spanish Onion – sliced and diced
Handful of Pine nuts
1 Butternut Squash
5 Lrge Potatoes
1 tsp Sea Salt
⅛ tsp White Pepper
⅛ tsp Chilli flakes
Fresh lemon juice – approx 3- 4 lemons
Bring a saucepan ½ filled with salted filtered water to boil
Add the chicken livers and cook for approx 5min
Strain livers, place in a bowl, cover with cling film and allow to cool
Once cooled, place in the refrigerator to cool completely (you don’t have to cool completely if you don’t have time)
Once the livers have cooled down to the point you can handle them, chop them into very small pieces. Put aside
Meanwhile clean the chicken and season the inside and outside
Peel the potatoes and squash and cut to size – into wedges
In a frying pan, cook the onions and garlic in 1 tsp of Olive oil and some filtered water
Add the chopped livers and cook for a further 2-5 min, stirring constantly
Add the rice, pureed tomatoes and 250ml of filtered water
Bring to boil then simmer for 5min
Add salt and pepper and chilli
Continue to cook until rice is half done
Add the parsley and pine nuts
Turn off the heat and place a clean tea towel over the saucepan with the lid on top
This allows the rice to absorb the liquid
Pre-heat the oven to 180 degrees Celsius – I have a fan forced oven
Stuff the chicken with this stuffing then use toothpicks to close the chicken. You can sew the chicken shut if you like
Season the outside of the chicken with salt, pepper and chilli flakes
Spray Olive oil all over and sprinkle Oregano all over the chicken
Mix all three ingredients of the ‘baste’ in a small bowl and pour some all over the chicken
Place the stuffed chicken in the centre of a large baking dish
Place some of the potatoes and squash around the chicken, any leftover veg place in an additional baking dish
Season all the veg
Pour baste mixture all over the veg
Place foil over the chicken but not the baking dish with the veg
I got the idea to mix chestnuts with chicken from Claudia Roden’s ‘A taste of Morocco, Turkey & Lebanon. Her recipe boils the chicken and all the ingredients. I’ve altered it extensively, but used her ideas re ingredients, adding some of mine as well. The honey and spices gives the chicken a really lovely after taste. Its not sweet, but you do taste the honey and its delicious with the chicken.
Recipe type: Poultry
1 Organic Chicken – cut into 8 pieces
2 Large Spanish Onions – Sliced thinly
½ whole garlic globe – thinly sliced and diced – or approx 8
2 tsp ground Ginger
2 tsp ground Cinnamon
2 pinches of saffron threads
Extra Virgin Olive oil
2 Tbs clear Honey
200-250g vacume packed Chestnuts
Place all the chicken pieces in a large mixing bowl
Sprinkle over all the ingredients except for the onions and Chestnuts
Allow to marinate for at least 3 hours or overnight is preferred
Preheat the oven to 200degrees Celsius
Place on a flat non stick baking tray and bake for 20min
Meanwhile, in a frying pan, add 1 Tbs Extra Virgin Olive Oil and some filtered water. Add the onions and fry on high heat until brown. Constantly stirring.
Remove Chicken and turn over all the pieces
Place the onions over each piece of chicken and throw all the chestnuts in the tray
Bake for a further 10minutes
Remove and allow to sit for approx 5-10 minutes before serving to allow juices to seep thru and settle
Serve with any of my delicious veggie dishes especially the ones that have Quinoa or rice in them. Found under ‘Vegetables’.
This recipe was taken from Ottolenghi’s ‘The Cookbook’. It was originally inspired by Claudia Roden’s classic Book ‘Tamarind and Saffron’. It is really easy to make and well worth it. Serve it with couscous or rice.
Recipe type: Poultry
Cuisine: Middle Eastern
1 lrge Organic Chicken – cut into quarters i.e breast, wing leg and thigh
2 Spanish onions – sliced and diced
4 Tbs Olive Oil
1 tsp ground ginger
1 tsp ground cinnamon
A generous pinch of saffron strands
Juice of 1 Lemon
4 Tbs cold water
2 tsp coarse sea or rock salt
1 tsp cracked pepper
100g unskinned hazelnuts
2 Tbs Rosewater
4 Spring onions – chopped
In a large marinating bowl, combine the chicken pieces with the onions, olive oil, ginger, cinnamon, saffron, water, lemon juice and salt and pepper.
Leave to marinate overnight in the fridge or at least 1 hour
Preheat the oven to 190degrees Celsius
Roast the hazelnuts for approx 10min or until lightly browned
Rub off the outer shell, and pulse in a food processor to roughly chop
Place the chicken pieces with all the marinade into a non stick roasting tin and bake for approx 30min
Meanwhile combine the honey, rosewater and nuts to make a paste
Remove chicken from the oven and rub generous amounts on each piece of chicken then cook for a further 5 minutes
This post has been submitted to ‘glutenfreefridays #64′ @ http://vegetarianmamma.com and to ‘Fat Tuesday: November 5, 2013′ @ http://realfoodforager.com and to ‘Allergy Free Wednesday #90′ @ http://www.tessadomesticdiva.com
I didn’t have time to make a proper risotto, so I thought I’d bake one. Turned out really nice. You could easily change the ingredient combinations to suit you. e.g. red peppers and tomatoes and if you want a protein version, add chorizo. OR you can do a caramelized onion and chicken OR even pea, broad beans and asparagus. The combination is endless.