I love tart and tangy flavours and when I was first introduced to chimmichurri as a sauce for steak, I fell in love. It (stupidly) took me a while to realise that the sauce was not exclusively a dressing for steak but went well with many grilled meats. Later I realised you could put it on virtually anything. And so, when I don’t want Swedish meatballs with cream sauce and lingonberry jam, I make this mush mash of turkey meatballs with mash – a leaner, zinger, but just as tasty meal for lunch or dinner.Read More »
There is an important distinction in my house about two types of egg dish that I usually lump in the same group – tortilla versus frittata.
I concede that the tortilla is slightly different than the way I do my frittatas (fry and then under the grill), but they’re very similar and both delicious. For the sake of harmony, I don’t call anything I make tortilla, even when I’ve only used potato and onion.
As with many of these types of food, the best thing is that you can use whatever veg you have in the fridge – egg is the only vital ingredient. Also, this can be breakfast, lunch or dinner – not like the very breakfast focused versions of other egg meals (in my opinion – I guess really you can eat whatever you want whenever you want).
Kale and potato frittata with cheddar cheese
- 4 eggs
- 3-4 medium potatoes
- Handful of kale
- 1 shallot
- 1 clove garlic
- 1 dl grated cheddar
- Slice up potatoes and shallow fry until soft
- Toss in finely chopped shallots and garlic
- Turn the girl on high
- Chop the kale and toss in the pan together with everything else
- Beat the eggs and pour into the pan
- Cook on medium to low until some bubbles form and the edges are cooked
- Put grated cheese on top and then put under the grill
- Take out when cheese is bubbling and browned
- Eat on its own or serve with salad
I didn’t take a picture of this one because I didn’t think it would be anything special, but it was a damn good little snack/lunch size portion so I decided to share it.
This one was made by me for me as a snack because it was a bit hungry but couldn’t be bothered with a faff. Pretty customisable so just use whatever you have lying about.
Garlic, Cheese, Pine nuts and Herbs Fusilli Bucati (makes enough for 1)
- 2 1/2 dl Fusilli Bucati (or any pasta you want)
- 10-20g grated ossau iraty
- 1 garlic clove, minced
- 1 tsp pine nuts
- 2-4 fresh basil leaves
- 1-2 fresh sage leaves
- 1 tbsp Creme fraiche
- Bring a pot of water to a boil and then cook pasta per instructions on pack.
- Chop up the basil, sage, pine nuts and garlic and mix together with the cheese.
- When pasta is boiled drain, but keep a bit of the liquid in the bottom of the pan.
- Place pasta back in the pan and add the rest of the ingredients (including creme fraiche, salt and pepper to taste)
- Serve with a bit of grated cheese and cracked black pepper on top.
If I had to pick my favourite country origin for food, it would be Mexican, hands down. I’m lucky enough to live in a place where you’re not limited to one, so if I got to pick a second, it would be Italian. Who doesn’t like a pizza, lasagne, other beautiful pastas and all of […]