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”.

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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
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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.

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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.
❤️🍴

Gnocchi gnocchi on heavens door! 

Gnocchi gnocchi on heavens door! 

They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????

To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.

Sweet Potato Gnocchi

  • Servings: 6-10
  • Difficulty: If this is your first time, take it step by step
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Ingredients

1kg sweet potato

1 egg

Pinch of salt

250g of gluten free flour or normal, which ever your prefer.

90g of baby spinach

10ml of baking powder

Method

Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.

Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.

Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.

Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.


Wash your hands and now keep them floured.

Start cutting slices out of your ball and start shaping them.

I find that if you do this, it’s easier to shape into the pillows.

You’ll get about 15 “logs”

Once you’ve done this you can know start cutting and shaping into gnocchi.



You can use a paddle or just a plain old fork.

I like to keep it rustic, it just looks better and homemade.

Transfer into a floured oven tray.

Now add to the boiling water, about 15 at a time.

These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.

You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.

This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.

❤️🍴