It is late August and spring is in the air here in the Southern Hemisphere. The days have been absolutely glorious with blue skies, warm breezes and lavender sunsets. Nature is blossoming and gifting us with pretty little edibles. A pretty Petal Salad will gladden any heart. Continue Reading
These tarts are rustic and delicious. The tang of the sliced lime contrasting with the sweet, citrus centre and delicate pastry.
A little disclaimer – Although I adore healthy and whole food and will often post light and healthy recipes, I make no secret of the fact I also love sweet treats rich in buttery goodness. If you are at all put off by butter or sugar I recommend you turn away now. Try the spring flower salad instead. But if you are ready for some rustic, farm fresh, buttery tarts – read on.Continue Reading
When you have plenty of eggs, whip up this yummy frittata. An easy, delicious and protein rich dinner or lunch. Leftovers are great for lunches the next day. Don’t worry if you do not have ricotta in the fridge – just make your own! It is so simple. I’ll be sharing just how to do that in the next few days. Spinach is really easy to grow. If you live in an apartment or small or no backyard pop some seedlings or seeds in a pot or container in a sunny spot. Then watch the sturdy little things grow. No need to pick the whole bunch, just pick the leaves as you need them. Actually I say spinach but what I really have is chard or silverbeet. Mine is the Rainbow variety. See the gorgeous colours in the stems – red, yellow, white. it really pretties up the vege garden. I use this chard whenever a recipe says spinach. The leaves are slightly tougher and have a stronger flavour but delicious all the same. Chard also lasts longer in the garden before going to seed than spinach and it can handle warmer weather too. I am a big believer in substitute what you have on hand instead of driving to a shop to buy expensively long distancely travelled ingredients. If you happen to have the proper English Spinach – either frozen or fresh – great, use that. Ignore my rantings about chard – but go ahead and try growing it sometime – you’ll love it.
So back to the Frittata
- 8 eggs
- 1 bunch of spinach (or chard) – about 6 – 8 leaves
- 250g ricotta
- 250g sweet potato, peeled and cut into 1cm cubes
- 1/2 cup of milk
- salt and pepper to taste
- 1/3 cup Parmesan cheese grated
So this is what you do.
- Saute the sweet potato over medium heat in a little butter or oil until tender and looking nicely browned in some places.
- Add the spinach and stir until just wilted.
- Crack the eggs into a jug, add the milk and season with salt and pepper and whisk until blended
Pour the egg mixture into the pan over the vegetables.
Dollop the ricotta on top.
Cook over medium heat until set on the bottom. You can gently tip the pan to check.
Sprinkle grated parmesan (cheddar will do if you do not have parmesan)
Place under the grill and cook until set and browned to your liking on top.