Sweet potato, spinach, and feta frittata
This would heartily serve 4-6 people for dinner but would also make about 20 lovely pieces that you could serve as tapas style treats.
Ingredients
- 300g sweet potato (which is 1-2 depending on size)
- 80ml olive oil
- Salt and black pepper
- 1 red onion, peeled and sliced
- Little squeeze honey or pinch sugar
- 1 bag baby spinach (approx 120g)
- 1 pack feta, diced (approx 200g)
- 12 eggs, beaten
- 2-3 tablespoons Greek yoghurt
- 1 clove garlic, peeled and crushed
- Few pinches Sumac/smoked sweet paprika
Method
Preheat the oven to 180 C.
Dice up the sweet potato, about the size of small dice, skin and all, and put onto parchment paper on a roasting tray.
Pour over about 1/4 of the olive oil, season well and roast for about 20 minutes until just starting to brown and are tender.
In a large oven proof frying pan, sweat the red onion with the remaining olive oil and season well.
Do this very slowly and add a little honey to accentuate the sweetness.
Add the spinach and let it wilt slightly and then take off the heat. Scatter the cooked, roast sweet potatoes on top, along with the feta.
Give a cursory stir and then add the beaten eggs. You need to poke and the mixture to make sure all the goodies are evenly distributed and that the egg can permeate into all the nooks and crannies. Then bake in the oven until firm. This can take about 25-30 minutes but remember that the egg will keep on cooking as it cools down.
I like to eat this at room temperature and slice it and dot with the flavoured Greek yoghurt which you make by simply mixing the garlic, Greek yoghurt and some salt and pepper and then sprinkling with sumac or sweet paprika. Even without the topping, it makes a great summer snack on the go, even eaten straight from the fridge.
Kedgeree light
Serves 4
Ingredients
- 1 tbsp. olive oil
- 2 bunches spring onions, chopped
- 1 good tbsp. mild curry powder
- 150g mushrooms, finely sliced
- 300g brown basmati rice
- Approx. 600 ml vegetable stock
- 100g frozen peas
- 4 eggs
To garnish
- Smoked mackerel
- Chopped cherry tomatoes
- Handful pistachio nuts
- Bunch coriander or parsley
Method
Heat the olive oil in a heavy-based saucepan and sweat the spring onions with the curry powder. Mix well, but be careful as it will burn quickly.
Have the mushrooms ready to go in as they will add some moisture to the pan. Then add in the rice. Mix well so the grains are well coated and then add in the stock. Put a tight fitting lid on and cook for about 30 minutes over a gentle heat.
Then remove the lid; practically all of the water should be gone at this stage. Check you have no burnt patches, chuck in the peas and put the lid back on and leave it to sit and steam.
At this stage, it is ready to go. You can add in the eggs and stir around. The heat will cook them but if you feel you've lost too much temperature, you can heat it up for another minute or so. If it's too dry, add a good splash of water from a boiled kettle. Serve with chopped coriander, nuts, and bits of smoked fish, cherry tomatoes or even some avocado. Whatever the troops fancy.
Curried egg salad on rye
I love this delicious egg-style salad made with soft boiled eggs and plenty of tasty additions which was lovely served on some Biona rye bread.Naturally you could serve it on your favourite brown bread also, but there is something nice and Scandinavian about these flavours.If I had to name my favourite ingredient in the world, it would quite possibly be eggs. I adore them, especially soft-boiled with a knob of butter, Maldon sea salt and drizzle of olive oil. Divine.
Serves 4
Ingredients
- 8 eggs (456g)
- Salt & pepper (3g)
- 2 sticks celery, very finely diced (120g)
- 1 small red onion, peeled and very finely diced (60g)
- 1 red chilli, seeded and very finely diced (20g)
- Approx 3 tbsp mayonnaise (66g)
- 2 tsp Indian curry paste (24g)
- Small bunch dill (8g)
- 4 slices rye or brown bread (288g)
- 2 tomatoes sliced (260g)
Method
Put the eggs in a large saucepan and cover with cold water. Put on the heat and bring up to simmer for 6 minutes and then turn them off and plunge into cold water. When cold, peeled the eggs and grate them into a bowl, add some seasoning, the celery, red onion and chilli.
Mix together the mayonnaise and curry paste and then add it to the eggs. Add the dill, check the seasoning and set aside. It’ll be fine in the fridge for an hour.Spread some egg onto each piece of bread and top with sliced tomatoes.Serve with lots of black pepper.
Eggs Benedict
Serves 4
Ingredients
- 4 Portobello mushrooms (336g)
- 2 tablespoons sherry vinegar (22.8g)
- 2 avocadoes, mashed (360g)
- 1 tbsp tamari (18g)
- few shakes tabasco (5g)
- 1 tsp sesame oil (4g)
- 4 eggs (to poach) (228g)
- splash white wine vinegar (2g)
- salt and pepper (3g)
- furikake seasoning
Preheat the oven to 180 C. Peel the mushrooms, but leave them whole. put them in a roasting tray, sprinkle with the sherry vinegar and season. roast for 15-20 minutes until they are soft and juicy. Mix the avocado with the tamari, tabasco and sesame oil.
Now, poach your eggs. If I was doing this in a large batch, then I would just plop them in without worrying too much about swirling the water and so on, so just get on with it! Get a frying pan, and fill with water.Bring it up to the boil and add the white wine vinegar and then reduce heat so that it’s barely bubbling.
Crack the eggs in to the water, keep the water simmering very gently, and after about 1 ½ to 2 minutes, lift the eggs out of the saucepan, pat them dry with some kitchen paper and plate up onto warm mushrooms.Top with avocado cream and furikake seasoning.