Frittata

Frittata

Coming up with fresh, new and exciting ideas can sometimes get the best of me. It’s almost like talking to a bricked wall, or getting writers block, or anything really that can stump your brain into a complete “STOP”.

Processed with VSCOcam with c1 preset

Yesterday I had a day like that, I seriously could not figure out what to make for lunch (First world problems, right?) – but I miraculously pulled my crap together and updated an Italian classic. The Frittata is really an amazing “sitting in the sun” all round effortless dish, that can be thrown together in a heart beat. It’s light, fairly healthy and you can add anything to it to suit your palate. Serve it warm or at room temperature, with a huge side salad and a crisp glass of Chardonnay! It is the ideal brunch, lunch, any time of day meal.

All Green Frittata

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

100g of fresh peas

2 handfuls of baby spinach

4 baby marrow (12-15cm in length) – grated

1 handful of asparagus spears

1 handful of fresh herbs, chopped – I used basil, mint, oregano and parsley (The more the better I feel!)

5 eggs – beaten

4 tablespoons of finely grated Parmesan

Salt and Pepper

Non stick spray

A baking dish (I used a 19.5×19.5×4.5cm)

Ingredients for a side salad of your choice – I used red cabbage, mange tout and cucumber

Method

Set your oven to 200C

Prepare your baking dish with non stick spray

Salt your grated baby marrow, and leave to sit for 10 minutes. This helps draw out the water.

In a large bowl, add all the remaining ingredients and mix well.

Place the baby marrow onto a clean dish towel, and squeeze out as much liquid as you can, add this to the other ingredients and give it an extra mix. Season well with salt and pepper!

Bake for 15-20 minutes, checking it half way. The frittata is normally done in a pan on the stove top, but I prefer to bake mine.

It should be firm to the touch and baked all the way through.

Processed with VSCOcam with c1 preset

   
 
As said before, it’s a really easy base recipe. You can add peppers, tomatoes, onion, even crumbed feta cheese. I find that this one, it slightly more fresh and light compare to one laden with loads of vegetables.
โค๏ธ๐Ÿด

The little things!ย 

The little things!ย 

A few photos and then a little venting session. 

   
    
    
    
    
    
    
   
Note to restaurants/kitchens:

  • Use salt 
  • Dress things that are dry or lack flavour -even if it’s just a simple olive oil and white wine vinegar. 
  • Taste your food before it leaves the kitchen
  • Managers – train your wait staff accordingly 
  • Wait staff – greet with smiling faces 
  • Make sure you all know the menu
  • Use salt 
  • Know what or how your menu reads and translate that to the plate 
  • Stop trying to over achieve. Less is more 
  • Focus on key ingredients and products, build from there

Ok. 

Have a wonderful week all!!! 

That Greek pizzaย 

That Greek pizzaย 

I’m FOREVER on a quest to find alternates to certain foods, without becoming obsessive! I always say that I’m a chef “first” – because, besides the training, this is my absolute passion. 

So sitting with recipes books and trying to find time to go through COUNTLESS blogs, sites and instagrams, I sometimes see something, it gets stored in the depths of my brain and then like a lightbulb, it goes off, and keeps blinding me with its flashes. 

I saw this on a friends Facebook, sometime ago, I think she posted the link to a Pinterest site and as you probably aware, the ball just keeps rolling… 

I’m not even creating a recipe tab for this, it’s two ingredients – it’s the simpliest recipe that I have EVER posted. 

1 1/2 cups of self raising flour

1 cup of Greek yogurt (non-fat) 

Pinch of Salt and pepper 

MIX 

Leave to rest for 20 minutes and then shape to a pizza base. Pre-bake without toppings at 200C for 10-15 minutes, until slightly golden. 

Top…pop back into the oven until the cheese melts. 

EAT 

   
     

   

  

  
How’s that for quick, easy, simple, fast, “look at me impress my friends” moments!!! 

โค๏ธ๐Ÿด๐Ÿ—

Quick and Easy Zucchini Fritters

Quick and Easy Zucchini Fritters

IMG_6073

What is it about Zucchini that we all seem to gravitate to? Whether is be the delicious Zucchini “fries” from one of my favorite restaurants, Stella Luna, or whether they are wrapped around mozzarella and baked in a tomato sauce, or made into fritters or “pasta” it’s one of my all time most yummy and delicious choices for a side or a main in a meal!

Let us also remember that it is really low in calories, and contains potassium, folate and Vitamin A – so its healthy for you too! BONUS! (Well depending on what you add to it…..baking it with mozzarella makes it slightly healthier than using pasta)

Here’s a quick recipe adapted from two others and mashed together, to bring you an almost frittata, crispy, fritter type cake. Perfect for lunch, brunch or a quick snack (make them, keep them in the fridge and eat them cold).

Zucchini Fritters

  • Servings: 6 Large Fritters
  • Difficulty: Easy
  • Print

4 Zucchini, grated (We seldom find very large zucchinis here, so use a guide of 12-15cm in length)

Salt and Pepper

2 eggs, slightly whisked

1 cup of baby spinach leaves, washed and roughly chopped

1/2 cup of fresh basil leaves, also washed and roughly chopped

1/2 cup of Almond meal

2 TBSP of chopped coriander

2 TBSP of psyllium husk

1 TBSP of coconut oil, melted

Place the zucchini in a bowl and sprinkle with salt. Leave to stand for about 10 minutes. The salt helps draw out moisture. In a clean dish towel, squeeze out the zucchini and get it as dry as possible.

In a mixing bowl, combine all the remaining ingredients, besides the coconut oil, and add the zucchini. Mix well.

Add the coconut oil to a pan, and bring to a medium heat on the stove top.

Add large spoonfuls of the fritter mixture to the heated oil, and fry until golden brown on each side – flipping carefully.

Serve these with fresh Neapolitan sauce or slices of avocado and a squeeze of fresh lemon juice, or a fresh rocket and cucumber salad. Keep what you serve them with simple as these fritters don’t need much to make them shine!

Cauliflower falafels

Cauliflower falafels

Ok guys. You know I love using cauliflower, in as much as I can. From sushi bowls, to egg fried “rice” to pizza, to fritters.

I did this recipe the other day, as I needed to make a “packed” lunch for my vegetarian, as she was on the road, and only after did I then have to figure out what I actually put in them, but don’t worry, I remembered, tried the recipe again, and all is well in the world of Food by Jill. ๐Ÿ™‚

Falafels, as you might know, are deep fried balls that are made from chickpeas or fava beans – or even both, its a Middle Eastern favorite, served with fresh pita breads loads of hummus or pickled vegetables – and it’s a huge part of the street food culture in this countries. Rich in protein, it’s a brilliant snack option for vegetarians, or even kids lunchboxes.

Processed with VSCOcam with c6 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c1 preset

Processed with VSCOcam with c6 preset

Processed with VSCOcam with c1 preset

Cauliflower Falafels

  • Servings: 4
  • Difficulty: Easy peasy
  • Print

1/2 head of Cauliflower

1 Handful of coriander

1 Handful of kale (stalks removed)

2 eggs

1 tin of chickpeas

2 teaspoons of baking powder

1/2 cup of brown rice flour

Seasonings like – ground cumin, chili, salt and pepper, paprika

Depending on your taste – go wild!

Process all of these ingredients in a food processor, until fairly smooth. Shape into little balls and deep fry until golden in coconut oil, on a medium heat.

I served these with thick cut roasted sweet potato chips, that I roasted with loads of fresh herbs, and also a pea “guacamole” – ย which was 1 cup of blanched peas, to 1 large avocado – blend the two and season with salt and pepper, and the juice of 2 limes! Rich in protein and so yummy!

Catch up over Macarons and Gluten Free Baking

Catch up over Macarons and Gluten Free Baking

I have been MIA for a while! Due to…no actual reason, I had a major dinner party at work, that had me off the planet of the living for a few days, and then just casual laziness of not trying new recipes.

Over the past few days, I have been busy, pushing myself out of my slump, and I’ve been trying new things by the dozen. I made macarons again, after like almost 10 years, also made a batch of Madelines, which I am not really a fan off, and opted not to use them with my menu that I did. The macarons went down well (excuse the pun) I filled them with a coffee flavored buttercream and they were delicious! I also made a Whiskey Fudge, that I topped with a Whiskey Sugar (which i also made) and flaked Maldon sea salt – this was the best fudge I have ever tasted in my entire life guys! SOOOOOOOO velvety, and ridiculously soft and all types of the melt-in-your-mouth craziness!

IMG_5334

Yesterday I made some fresh tagliatelle, I always find a therapeutic quality in making your own pasta. I served it with a Thai Basil Pesto, that I found over at Tales of a Kitchenย – which is a staple favorite on finding new and fresh ideas. This pesto is insanely delicious, as its completely raw and went so well with the pasta, that I couldn’t stop eating it, tossed in some freshly blanched peas, and Bob’s your uncle! (Meaning = it was the business)

IMG_6042

Processed with VSCOcam with c6 preset

Then this morning, I got handed a copy of Jessica Sepel’s new book, The Healthy Life, Instagram = ย jshealthย ,ย which has become a favorite in less than a day. I tried four recipes out of it, The Gluten Free Banana bread, The signature Gluten free loaf, The protein breakfast balls, and The Zucchini Fritters – which I adapted slightly, but still remained awesome! Amazing recipes that are flavor packed and healthy. You can find the book in any good book store.

Processed with VSCOcam with c1 preset

Also, if you love smoothies and haven’t invested in a Nutribullet, I don’t know what you are doing with your mornings, its the easiest and best appliance you will have in your kitchen! (This is not a sponsored thing) I just really feel that you should go out and get one!

Processed with VSCOcam with c1 preset

I also made a heavenly mushroom and black truffle “risotto” using Pearled Barley – which was so yummy, earthy and wholesome – perfect for the cold Johannesburg evenings we’ve been having!

Processed with VSCOcam with c6 preset

Ok!! So that’s the round up!