Category Archives: free recipe

potato, dill and goat’s cheese frittata

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good food good times, this yummy simple dish featured as a girl’s dinner in during my time away from home…

though i like it also for lunch and breakfast and leftover for lunchboxes and um well anytime….

Potato, Dill and Goat’s Cheese Frittata

IMG_1781To begin dice up 1 medium potato per person into maximun size 2cm cubes

heat a good 2 tablespoons of oil in a heavy bottom fry pan {cast iron really is best for this as it will retain enough heat to cook through the thick frittata without burning the bottom}

lay in the potato chunks and lid on, cook about 10 minutes, shake or turn occasionally

Meanwhile

  • chop fine 1 small onion and 2 cloves good garlic
  • dice a small zucchini
  • dice a small capsicum
  • slice 1/2 cup pitted kalamata olives
  • shred a little dill
  • get some goats cheese ready {about 3 tablespoons}
  • whisk up at least 6 eggs {maximum 12} with a couple tablespoons of milk

when the spuds are cooked pop in a bowl

now heat a little more oil and lightly fry your onion and then add garlic

add the potato back to the pan and onto a low heat now

mix it all up with the zucchini and capsicum

pour over your egg mix

lay on the olives and some decorative capsicum and season well with salt and pepper

spoon on little chunks of goats cheese

and sprinkle on the dill

pop a lid on {low heat remember}

check regularly until the frittata is cooked about 2/3 from the bottom of the pan, up to 10 minutes

make sure it’s not burning on the bottom

get a grill nice and hot because you will now put the pan under the heat {keep the handle sticking outside the grill unless metal}

watch the eggy top puff up and brown slightly

it’s ready, be careful it’s so hot!

oh delicious, i’m hungry again just thinking of it…

i like to serve with some good chutney or kasundi and a big salad…

so many varietiations depending on what you have on hand… experiment…

or just stick to potato and eggs for more simplicity, like a more traditional spanish omelette…

ps when we are in the bus i don’t have a grill {i don’t have a lid that fits the pan either i use a thick plate…}

but about that grill, instead just keep up the low steady heat and keep an eye on it, or loosen it all underneath and slide onto a plate and flip back into the pan to cook the top if it’s taking too long. not as pretty but just as tasty.

see, good simple nourishing food, easy and should be less than half an hour til it’s on the table…

oh yes i did burn a few bottoms before i got the frittata regularly great, so don’t you fret, just trim it off and enjoy…

Salsa verde {a passionate dance with parsley}

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during my pregnancy with Cedar, our lovely midwife recommended this delicious dip/spread as a nourishing supplement to my diet. it has since become a favorite with us all and is used to accompany many dishes. I believe the original can be found in the Stephanie Alexander Cooks companion book.

It has some surprise ingredients….

Salsa Verde

my current version goes a bit like this… all measurements are approximate, let your tastebuds and intuition guide you

simply blend the following ingredients to a smooth paste, starting with the parsley

  • three large bunches good looking flat leaf parsley stems removed
  • 1 cup almond meal
  • 1 clove garlic
  • juice of 2 lemons
  • tbsn of capers in brine
  • anchovies to taste (i use about 40g per batch)
  • olive oil to moisten (i have thinned the mixture with a little water on one occasion)

to make a vegan version exclude the anchovies and perhaps add a pinch of salt

i grind my own almond meal for this recipe. If you want to also, chop the parsley seperately and add the almond meal to it with the wet ingredients

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it’s worthwhile to make a bigger batch and enjoy it for a few days, cover with olive oil to help preserve it in the fridge…IMG_0006 IMG_0011

maybe you know a pregnant lady or a new mama who could benefit from an easy nutritious snack to have on hand..

go on take her some….salsa verde

What Katie requested.

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a recurring theme of my year so far has been the gift of friendship

again and again i am overcome with gratitude to these unique people who have time and space and words and ears for me and vice versa and the precious and mundane moments we share, the interest in each others lives, from the deep processes and vulnerable sharing to, how are you handling the lice on your children?

one of my dear friends is Katie

What she did is varied and inspirational

Loving motherhood, wise partnership, humorous perspective, deep knowledge, inspirational blogging at Obaitori, gentle guide in yoga and yogic studies, creative attentive mumsy, phone a friend availability and more and more….

anyway, we rarely have time together but

during our last visit in March, Katie requested this recipe

presented just like this {authentic glimpse into my bookshelf}

so here it is dear on the original kookaburra note paper

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it has nothing to do with the River Cottage {though there are lots of good recipes in there}

i found it in a backwater town in highland Qld in an old camp cookbook

It is simply

Pour 1c Arborio rice or medium grain white rice into a deep baking dish/camp oven

cover with

approx 4c liquid {milk/water blend to your taste}

add a diced apple or two

dot with butter

cover tightly with a lid or foil

bake at 180’c about 40 minutes or til liquid mostly absorbed and rice cooked

easy

serve with whatever yummy toppings

honey, maple, chopped nuts, fruit, berry sauce, ice cream….

variation

add 1 tspn cinnamon and 1/2 c sultanas or black currants to the mix

endless variety or simplicity

xxx

thanks for being my friend

when we are old ladies we can take endless beach walks with a thermos and our knitting…

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