Frittata and Fried Moroccan Cauliflower


 

It might surprise you to know that in Australia we throw away around $10 Billion dollars worth of food! Most of this is fruit and vegetables that are rejected before reaching retail shelves due to the fact that they don’t look perfect. However family throw out around 1/5 of the food they buy too.  I would like to encourage everyone to think about trying to reduce these numbers.  One of the ways we can do this is by cooking more with the produce we buy. Simple dishes like soup, casseroles and frittatas don’t need perfect looking vegetables to go into making them. They will still taste great with less than perfect produce.

With Autumn on it’s way, a Frittata is a great choice for a healthy dinner, lunch of lunch box alternative. It is also a healthy alternative compared to the cookie jar. In our home, vegetables have always been popular but then again we never serve just a bowl of boiled beans. Every time I prepare them differently. Sometimes in a tomato sauce like the Italians would , sometimes roasted in the oven with rosemary and lemon. This time I prepared the cauliflower in a fry pan and fried it up with Moroccan spices and pistachios. I posted a photo on my facebook page and there was a big response! Everyone wanted to eat it or cook it. So here is the recipe along with a simple Frittata which can be served for breakfast, lunch or dinner.

If you prefer you can buy a sachet of Tagine Spices from Herbies. This way you don’t have to use all the other herbs and spices.

Enjoy!

Recipe for Fried Moroccan Cauliflower

Ingredients

1 whole cauliflower cut into small florets.

1 leek

1 onion

1 garlic clove

1 cup of roasted pistachios

1 tablespoon of cumin

1 teaspoon tumeric

1 teaspoon of cinnamon

1 teaspoon salt

1 tablespoon of grated ginger

1 teaspoon of dried coriander

olive oil

Method

Place olive oil, garlic, onion, leek ginger and spices in a hot fry pan and cook until onion is translucent.

Then add all the other ingredients and fry until the cauliflower is cooked to your liking.

Serve as a side dish or just enjoy a big bowl for lunch.

Recipe for Frittata

Ingredients

3 medium potatoes

2 tablespoons of olive oil

1  onion, chopped

2 zucchini sliced

100g baby spinach

200g red grape tomatoes, halved

1/2 cup of chopped parsley

5 eggs

1/2 cup cream

1/2 cup shredded parmesan cheese

1/4 cup grated tasty cheese

Method

  1. Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add zucchini Cook, stirring, for 3 to 4 minutes or until onion is tender and zucchini cooked. Add spinach. Cook for 1 minute or until spinach is just wilted.
  3. Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture.
  4. Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle cheese on top.
  5. Bake for 30 to 35 mins

 

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Macadamia Encrusted Salmon with Watercress Salad


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I have been enjoying cooking myself some of my favourite foods. I am a big fan of Salmon and I have been eating so much seafood I think I will grow gills soon! This is an easy dinner to make and only takes minutes to prepare so a great meal for a weeknight after work.

If you can’t find plums you can substitute apples.

Recipe

Ingredients

For Salmon

2 (6 -8 ounce) salmon fillets

1/4 teaspoon fresh coarse ground black pepper

1/4 teaspoon sea salt
1 egg white
1/2 cup macadamia nuts, chopped and roasted in the oven until brown
2 tablespoons olive oil
2 tablespoons salted butter
2 tablespoons fresh parsley, minced
1 teaspoon lemon juice, squeeze fresh
For Salad
Watercress washed and torn into small pieces
mint chopped
sliced button mushrooms
red plums sliced and fried with the salmon
dressing made with lemon zest, olive oil and balsamic vinegar.
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Method

Sprinkle fish with coarse pepper and kosher salt or sea salt.In a shallow bowl, whisk egg white until frothy.IMG_4735Dip fish in egg white, then coat with roasted nuts. Pat nut mixture onto fish.

In skillet, cook fish in olive oil over medium heat for about 5-7 minute on each side or until fish flakes easily with a fork.

Meanwhile, melt butter. Stir in fresh parsley and squeezed lemon juice.

Drizzle over fish.

Place dressed salad on the plate and remove the crispy salmon macadamia side up on to the plate.
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Rhubarb Apple and Prune Cake



I spoke about this cake on 612 ABC with Kelly Higgins Devine. It is an easy cake to bake that is always well received. With the cooler weather coming you might enjoy it on a picnic or at home.

Some of the produce that comes with winter is on display at your local fruit shop or markets. Last time I went I saw a fantastic bunch of Rhubarb and of course I had to purchase it. When I returned to my kitchen I couldn’t wait to bake an old favourite of mine.

Here is the recipe for you to enjoy

RECIPE

Ingredients
Serves 6
150g butter
200g caster sugar
4 eggs
200g plain flour
1½ tsp vanilla sugar
½ tsp salt
1½ tsp baking powder
Topping
25g butter
50g  brown sugar
2-3 tsp ground cinnamon
1 tsp vanilla sugar or extract
4-5 sticks (400g) rhubarb, cut into 12cm lengths
1 green granny smith apple cut into small pieces

6 pitted prunes cut into small pieces1 First, make the topping. In a saucepan, heat the butter, sugar and cinnamon. When bubbling slightly, add the rhubarb, apple and prunes and stew for a few minutes until completely coated. Take off the heat and leave to cool.2 To make the cake, cream the butter and sugar until fluffy. Add the eggs one at a time, making sure each one is incorporated before adding the next.

3 In a bowl, sift the flour, salt, vanilla sugar and baking powder and fold in with the wet mixture. Line a 23cm-diameter baking dish with high sides (minimum 5cm) with baking paper. Add the batter and spread evenly. Carefully and evenly add  2/3 of the rhubarb apple and prune mixture on top.  The last third will be placed on top of the cake before serving

4 Bake in the oven at 180C  This can take anything from 35-45 minutes. Check with a skewer: if it comes out clean, it’s done. Leave to cool

This cake is great served warm with custard or ice cream.

 

 

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