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 a great snack anytime and can be eaten cold or hot. 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. However you can just as easily roast the cauliflower and other ingredients in the oven. 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 for both.
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.
Recipe for Fried Moroccan Cauliflower
1 whole cauliflower cut into small florets.
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
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
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
1/2 cup cream
1/2 cup grated parmesan cheese
1/4 cup grated tasty cheese
- 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.
- 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.
- 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.
- Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle cheese on top.
- Bake for 30 to 35 mins