“Spinach, Leek and Courgette Frittata” from “Food”

Anna: This is a man-sized frittata. Proper portions, that’s what we like in the this household.

Peter: Definitely a proper lunch this.

Anna: That will be the 5 eggs and loads of veg. And lots of feta too! Yum yum. As Maureen would agree, anything with feta is delicious.

Peter: And you’re telling me that it’s healthy too, because of the vegetables?

Anna: Yes, the veg cancels out all the fat from the eggs and cheese. Win win!

Peter: Let’s have this again please.

Anna: You’re on.

 

 

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“Spinach, Leek and Courgette Frittata” from “Food”

“Botham Burger” from “The Return of the Naked Chef”

Andrew (12): Nom, nom, nom.

Maureen: That’s your new favourite saying, isn’t it?

Andrew: It’s a great word to use when you’re eating something good.

Maureen: Like this?

Andrew: Like this. These are really good burgers.

Nicholas (8): Yes, I think so too.

Maureen: I liked them because they were easy. I could get them all made, with Nicholas helping, in no time at all. I also liked them better than “The Family Meal” burgers because it had more interesting spices added, whereas the other ones were just mince.

Andrew: Were the crisps part of the recipe?

Maureen: Unlike in The Family Meal, no. I just added them in because I knew you would like them.

Nicholas: We do like them, thanks.

Continue reading ““Botham Burger” from “The Return of the Naked Chef””

“Botham Burger” from “The Return of the Naked Chef”

“Huevos Rancheros” and “Quesadillas” from “Easy Meals”

Maureen (as the boys gobble up the quesadillas): Try the eggs, which are called huevos rancheros in Spanish.

Andrew (12): Hmm. (tries it) Yum!

Nicholas (8) (pushes the eggs around his plate): I’m not sure.

Andrew: Look! I’ve finished mine!

Maureen: Nicholas, you have to try them before you know if you’ll like them. (Nicholas tries the eggs). Do you like them?

Nicholas: Yes.

Continue reading ““Huevos Rancheros” and “Quesadillas” from “Easy Meals””

“Huevos Rancheros” and “Quesadillas” from “Easy Meals”

“Spanish Omelette (tortilla)” from “River Cottage Family Cookbook”

Kirstin: I do like omelettes.

Tom: I’m not usually a huge fan. But I like the look of this. And you flipped it so beautifully.

Kirstin: That’s because I used my frittata flipper, which Christiana gave me!

Continue reading ““Spanish Omelette (tortilla)” from “River Cottage Family Cookbook””

“Spanish Omelette (tortilla)” from “River Cottage Family Cookbook”

“Chorizo, Spinach and Ricotta Frittata” from “Fast, Fresh, Simple”

Sorry, I don’t have any dialogue for you today as I made this for my lunch and I tend to eat alone. Not for any Greta Garbo sort of way, but just because that’s where I found myself that day. In fact, she never said, “I want to be alone” and instead said, “I want to be left alone.” Garbo later said, “There is all the difference.” Indeed.

But I digress. I can tell you that I enjoyed this dish so much that I have now eaten it for lunch twice. It is a whole lot of good eating in one little skillet. For the record, I never added the sage leaves it called for– I had them, I just kept fogetting to add them– but I don’t think that oversight left the dish wanting. Also, I didn’t have any single cream to hand, so I used milk, which also worked. I imagine the cream would make it an even richer dish, but it seems pretty good as it is, so I don’t know if its use is entirely necessary.

I didn’t think it would work to cook the spinach with the chorizo, as I usually cook down spinach with water. It did work, though, and it worked a treat. I will remember this trick when I make other dishes with spinach in the future.

Again, because I was eating alone, I cut the quantities down to make it for one person. It could very easily be scaled up, in which case you’d need to share the whole skillet of goodness, which might be difficult for some people.

I would definitely make this again, especially for a weekend breakfast or brunch, though lunch on my own was equally nice. I’m pleased to say that all the timings worked for this recipe.

“Chorizo, Spinach and Ricotta Frittata” from “Fast, Fresh, Simple”

“Pad Thai” from “Bill’s Everyday Asian”

Peter: Bloody hell! I’m full! Were we making that for all of Bangkok?!

Anna: You like a good noodle, I’m surprised you’re complaining……

Peter: I do love a good noodle, but as the commentator on German Eurosport says: ‘this is EXTREME’.

Anna: I see. There certainly is a lot to go round.  I’m just pleased that we’re finally getting to eat Pad Thai together. Usually I can’t order it at a restaurant or takeaway because it has peanuts in it. Do you remember the grief you gave me at that takeway in Sydney when I ordered it? You’d had a few pints that night, and you were quite vocal in your disgust at my order!

Peter: A) they were schooners, not pints. And b) you know I don’t like peanuts so you just ordered it to annoy me.

Anna: Well this recipe only had the peanuts as a garnish so you were able to eat it.  Did you notice it was vegetarian?

Peter: Yes. It wasn’t like a proper Pad Thai. It was more like a Pie Thai. It was so dense. I thought it would be lighter.

Anna: To be fair, it was light it’s just there was a lot of it.

Peter: You know me, I’ll never walk away from a noodle.

“Pad Thai” from “Bill’s Everyday Asian”

“Scotti’s La Capreses Chocolate Cake” from “A Taste of Home”

Flourless cakes must be all the rage these days, because this is the third cookbook we’ve done that’s had a recipe for one. I’ve already made the one from Leon (success) and the chocolate-organge one from Lucas Hollweg (another winner in a cookbook of winners). Now it’s Angela’s turn.

The first great thing about this recipe is that it’s easy to remember, for the next time we’re in a holiday house and are desperate for some cake. 200 grams each of unsalted butter, caster sugar, dark chocolate and ground almonds, combined with 4 eggs separated, cook at 160C for 40 minutes and you’re done. Some people might struggle with beating the egg whites, which makes the “air” in the cake. But the more you make flourless cakes, the easier this gets.

I managed to make this on a particularly busy day for my book club that night and wasn’t at all stressed by doing it.

It was a resounding success at book club. This is the reason why there is no dialogue to go with this recipe. Anyone who’s ever been in a book club will understand why it is that I didn’t write down the dialogue. I would have also had to filter out all manner of discussion including travel plans for the summer, stories about our families, not to mention the book of the month. (In this case, it was “Annabel.” Fascinating book, but with a disappointing ending. But I digress.)

Everyone loved the chocolate cake. As people were eating their slices, one of my friends asked, “Who thinks this cake is the best thing that’s happened to them all day?” and everyone raised their hands.

Andrew and Nicholas, who got to have some leftover cake the next day, also agreed. They loved it too.

I will definitely be making this again, and will be recommending this recipe to my friends as well.

“Scotti’s La Capreses Chocolate Cake” from “A Taste of Home”