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My friend Ursula served these for lunch the other week and they were delicious. I have made the Frittatas several times since then for satisfied tummies all around. Try out the recipe – guaranteed to please!
Pea, Mint and Feta Frittatas
- 6 eggs
- 1/2 cup pure cream
- 1/3 cup grated parmesan cheese or hard cheese
- 2 garlic cloves – crushed
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh mint leaves
- 3 green onions, trimmed – finely chopped
- 50 g feta cheese – crumbled
Method
- Preheat oven to 190°C/170°C fan-forced.
- Grease two 12-hole, 1 1/2 tablespoon-capacity round-based patty pan
- Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper
- Combine peas, mint and onion in a bowl
- Spoon evenly into holes of prepared pan
- Top with frittata mix and sprinkle with feta
- Bake for 10 -12 minutes or until set.
Photo & Recipe Source: Taste
Tuesday, 24 September 2013
Short URLMint Frittata Recipes, PeaYum
My old mate Geoff from Canada gave me this recipe twenty years ago! It is a classic Thai dish, and one that has fantastic flavours. We enjoyed it last Thursday evening. Pad Thai 4 tbsp cooking oil 2 cloves garlic 2 chicken breasts – diced 250 gms prawns 1 tbsp dried shrimp 2 tbsp picked
Tuesday, 17 September 2013
Short URLPad Thai RecipeYum
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I haven’t made this soup yet, but I came across the recipe in the latest Est Magazine. It would be a delicious soup for a dinner party (for all that entertaining that we are doing at the moment! Ha..ha!)
Spinach & Sage Blue Cheese Soup
- Bag of Spinach
- 1 Leek
- 1 Fennel
- 1 Broccoli
- 1 Sweet Potato
- Olive oil
- Butter
- Bunch of Sage
- Blue Cheese
- 250 ml Chicken bone broth (Purchased or homemade, see this recipe)
- 1 Garlic clove
- 1 Tbsp Anise seed
- Brown Onion
- Salt & Pepper
- Greek yoghurt
Method
- Wash vegetables. Bring a large pot of water to the boil, chop broccoli and sweet potato and cook for 5 minutes, remove broccoli, continue to cook sweet potato for a further 10-15 minutes until soft
- Slice leek, fennel bulb and herb, garlic, and onion and simmer with butter in a pan on low to medium heat until translucent
- Strain sweet potato and place all ingredients in a blender including a good drizzle of olive oil (may have to do 2 batches in blender) add a dollop of yogurt and blue cheese as desired
- Blend on high until rich and creamy
- Serve with warm crusty sourdough and a dollop of both yoghurt and blue cheese on top
- Serves 4
Source: Est Magazine – Velvet Virtues
Tuesday, 10 September 2013
Short URLSpinach & Sage Blue Cheese Soup RecipeYum
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I am finally getting back into some kind of routine at home after James was born and hope that I can continue to post my regular format on The Poppy Files again.
I found this recipe on-line and made it last night for dinner. It was delicious and very easy (Poppy loved the Coconut Bun but didn’t exactly demolish the chicken):
Coconut Buns
- 270g tin of light coconut milk
- Approx 2 cups self-raising flour
- ½ tsp salt
Chicken Stir Fry
- 1 tsp vegetable oil
- 3 chicken thigh fillets, cut into 1cm strips
- 100g mushrooms, such as shiitake or button, roughly torn
- 1 bunch broccolini or small broccoli, cut into 5cm pieces
- 3 tbsp oyster sauce, plus extra to serve
- 2 tbsp lightly toasted sesame seeds
- Lime wedges, to serve
Method
For the coconut buns:
- Pour the coconut milk into a food processor
- Use the empty tin to measure out the self-raising flour – you want 2 tins’ worth of flour
- Add the flour and salt to the food processor and process until a dough forms
- Lightly knead the dough on a lightly floured surface, then roll out 4 to 5 balls of dough (you may need to dust with more flour, it’s quite a wet dough)
- Place the balls into large muffin cases and place, in a single layer, into a steamer basket with a lid
- Put the steamer over a pan of boiling water (medium heat) and steam for 10 minutes.
For the chicken:
- Place a wok over high heat and add the oil
- When hot, add the chicken pieces and stir until the chicken is browned, about 3 minutes.
- Place the broccolini in a microwave-safe container and microwave for 50 seconds
- Add the broccolini and mushrooms to the chicken and stir for 1 minute
- Add the oyster sauce and stir until the chicken and vegetables are coated and heated through
- Put the chicken and vegetables onto a large plate and sprinkle with the sesame seeds
- Place extra oyster sauce, sesame seeds and the lime wedges on the side
- Mop up the juices with the hot coconut buns.
Source: Adapted from jamieoliver.com
Tuesday, 20 August 2013
Short URLChicken Stir Fry with Coconut Buns RecipeYum
We had pancakes for brunch at Cath’s on Sunday morning. I’m not sure what her secret recipe is, but here is the one that I use: Pancakes 1 egg 1 cup (250 ml) milk Pinch of salt 1 cup (150 g) plain flour 2 tbsp melted butter Caster sugar to serve Lemons Bananas Maple syrup
Tuesday, 9 July 2013
Short URLPancake RecipeYum
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I made this recipe on Sunday night from my new Thermomix book – Cooking for Your Baby & Toddler. It has so many great family recipes and this one will be added to my ‘regular’ list.
Tuna Mornay Pasta Bake
- 50 g Parmesan cheese – grated
- 2 slices (80 g) bread – grated/blended
- 1 tbsp olive oil
- 700 g water
- 200 g small pasta shells
- 1 quantity Cheesy Bechamel Sauce (see below)
- 425 g tinned tuna – drained and flaked
- 150 g frozen peas
Cheesy Bechamel Sauce
- 30 g butter
- 40 g plain flour
- 460 ml milk
- 60 g cheddar cheese – grated
Method
- Preheat oven to 200ºC
- Make Cheesy Bechamel Sauce by melting butter and adding the plain flour to make a roux
- Cook on low until slightly coloured. Add milk and cheese and whisk until smooth
- Combine your breadcrumbs and parmesan cheese for your topping and set aside
- Cook pasta in boiling water until al-dente
- Pour Cheesy Bechamel Sauce over the pasta
- Add tuna, peas and parmesan cheese and stir to combine
- Spoon into a casserole dish and top with breadcrumb mixture
- Bake for 15 minutes or until golden brown.
Ps – I have converted this to suit stove-top instructions so I hope it makes sense?
Tuesday, 2 July 2013
Short URLFrench Toast RecipeYum
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I found this recipe in my recent Australian House & Garden magazine and although I haven’t made it yet, it looks perfect for this time of year and is on my list to try it out.
Mulled Wine-Braised Beef
- 2 kg beef oyster blade, trimmed and cut into 8 even pieces
- 1 L fruity red wine
- 2 tbsp vegetable oil
- 2 onions, peeled and cut into chunks or wedges
- 2 carrots, peeled and cut into 6
- 2 sticks celery, roughly chopped
- 1 head garlic, unpeeled, cut in half
- 2 dried bay leaves
- Zest of 2 oranges
- 8 sprigs thyme
- 2/3 cup (100g) flour, browned in oven
- 2L good-quality beef stock
- 4 cloves
- 6 cinnamon quills
- 1 tsp freshly grated nutmeg
Method
- Place beef in a bowl with 500 ml wine. Cover and refrigerate overnight
- Drain beef and discard wine. Lay beef on paper towel and pat dry
- Heat 1 tbsp oil in a large, heavy-based saucepan over high heat. Cook beef in batches until browned all over, about 2-3 mins.Remove to a plate
- Add remaining oil to same pan and reduce heat to medium
- Add onion, carrot and celery and garlic and cook until golden
- Increase heat to high and add remaining wine, bay leaves, orange zest and thyme; simmer until reduced to a syrup, about 15 mins
- Reduce heat to low and stir in flour. Add stock, bring to the boil, skim, season and add beef and spices
- Simmer 2 hrs or until beef is tender, skimming occasionally
- Remove meat, pass sauce through a strainer into another saucepan. Return liquid to the boil; add meat and warm through to serve
- Serves 8
Tuesday, 25 June 2013
Short URLMulled Wine-Braised BeefYum
This recipe is another family favourite and one that I just love. Try it out – a perfect desert for a cold winter’s night. Apple Crumble Granny Smith Apples – peeled, quartered and finely sliced Sugar Vanilla concentrate Topping 1 cup plain flour 1 cup shredded coconut 1 cup brown sugar Butter Method Wash, cut
Tuesday, 18 June 2013
Short URLApple Crumble RecipeYum
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This recipe is one of my all time favourites, especially when you have time on the weekend to savour the delicious flavours.
French Toast
- 3 eggs
- ¼ cup (60ml) milk
- ⅓ cup (75g) caster sugar
- ¼ cup (60ml) pouring cream
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon rind – finely grated
- 20g butter
- 8 slices baguette
- Maple syrup – to serve
Method
- Whisk together the eggs, milk, sugar, cream, cinnamon and lemon rind
- Heat a medium non-stick frying pan over high heat, add the butter and heat until melted and just starting to bubble
- Dip the bread slices in the egg mixture and cook, in batches, for 2 minutes each side or until golden
- Serve with the maple syrup
- Serves 4
I actually use crusty sourdough bread and serve bananas and bacon with the French Toast – the traditional Canadian way. Enjoy.
Source: Donna Hay
Tuesday, 4 June 2013
Short URLFrench Toast RecipeYum
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Unfortunately I have been a little busy for any baking so no tasty treats for you today. I do however have a different type of yummy treat to share with you … non-other than beautiful Italian leather!
My trip to Melbourne included the obligatory visit to Hunt Leather and I couldn’t resist adding another Il Bisonte bag to my collection.
The Colorado
A small bag, in cowhide leather of the highest quality, to be comfortably worn over the shoulder or across the body. Thanks to its mini-size and to its fresh and casual style, it becomes the perfect accessory for travelling or for the city.
Tuesday, 28 May 2013
Short URLIl Bisonte BagYum
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