This is an ovenbaked fritata that can be changed to suit what ever is currently growing in your garden. At the moment it is Springtime in Australia and I desperately needed a way to use all the eggs and going-to-seed silver beet.
Ingredients
6-8 eggs (this depends on the size of your hens and the eggs that they lay)
A little milk
A handful of silverbeet (use the smaller leaves that are going to seed at the top of the plant)
3 small leeks (or one large)
1 bacon rasher, thinly sliced
A small wedge of ricotta
1 small handful of grated peccorino cheese
Grated tasty cheese
Salt and pepper (to taste)
Method
1. Wash the silverbeet thoroughly and strip the leaves from the middle vein. Discard the veins. Wash and chop the leeks
2. Mix the eggs and thin it with a little milk. Add the crumbled riccota and grated peccorino. Season with salt and pepper.
3. Grease an oven save dish and pop in the silverbeet, leeks and bacon.
4. Pour over the egg mixture.
5. Grate enough tasty cheese to thinly cover the top.
6. Pop the lot into the over and cook at a moderate heat until it puffs up and is golden on top.
7. Allow to cool a little and serve. Fritatas actually taste better at a warm temperate.
Showing posts with label leeks. Show all posts
Showing posts with label leeks. Show all posts
Friday, October 3, 2008
Pasta Cabonara with Peas
I invented this recipe the other night for dinner after picking a big pile of sugarsnaps, early masseys and snowpeas.
Ingredients
Homemade pasta
250ml cream
Peas (I used 3 different varieties, but it is okay to use what ever you have on hand)
1 medium onion
3 small leeks (or one large)
Peccorino cheese (or substitute with parmesan)
Salt and Pepper (to taste)
Method
1. Fill a large pot with water and pop it onto the stovetop to heat up. This is to cook the pasta in later on.
2. Blend the eggs and flour for the pasta in a food processor and set aside.
3. Over a gentle heat, saute the chopped onion and leeks until soft. Now add the snowpeas and allow these to soften also.
4. Add the cream and simmer until it has reduced and thickened.
5. While the cream is reducing, roll out and cut your pasta. Add to boiling water to cook.
6. Add your shelled peas now and a small handful of grated peccorino cheese. Allow it to melt and mix through and then season with salt and pepper.
7. Drain the pasta and rinse under water. Add it back to the pan and pour over the sauce. Stir through to combine and serve immediately.
Ingredients
Homemade pasta
250ml cream
Peas (I used 3 different varieties, but it is okay to use what ever you have on hand)
1 medium onion
3 small leeks (or one large)
Peccorino cheese (or substitute with parmesan)
Salt and Pepper (to taste)
Method
1. Fill a large pot with water and pop it onto the stovetop to heat up. This is to cook the pasta in later on.
2. Blend the eggs and flour for the pasta in a food processor and set aside.
3. Over a gentle heat, saute the chopped onion and leeks until soft. Now add the snowpeas and allow these to soften also.
4. Add the cream and simmer until it has reduced and thickened.
5. While the cream is reducing, roll out and cut your pasta. Add to boiling water to cook.
6. Add your shelled peas now and a small handful of grated peccorino cheese. Allow it to melt and mix through and then season with salt and pepper.
7. Drain the pasta and rinse under water. Add it back to the pan and pour over the sauce. Stir through to combine and serve immediately.
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