Sometimes recipe ideas come from necessity, in other words, what I manage to find in the fridge! This recipe is a nice simple one which can be used as a quick brunch or as a satisfying lunch with a green salad. It started off as a frittata using an omelette base, but I then combined it with the pan-fried potatoes and broccoli to make it more like a rosti. Anyway, it was very tasty and I hope you like it!
Serves 4 to 6
3 large baking potatoes, left unpeeled if the skins are ok, and cubed
1 large head of broccoli, cut into large florets
3 tbs sunflower oil
2 garlic cloves, sliced
2 tbs thyme leaves
100g mature cheddar cheese, grated
Salt and pepper to taste
1. Place the potato cubes in a large pan of salted boiling water and bring to the boil. Par boil for 5 minutes then add the broccoli. Return to the boil for a further 1 minute. Drain and set aside.
2. Put the sunflower oil in a large deep frying pan then add the potatoes, broccoli, garlic and half of the thyme leaves. Gently sauté for 10 minutes, stirring often.
3. In a separate bowl, beat the eggs with the remaining thyme, season, the pour over the vegetables. Sprinkle the cheese over then cover. Allow to simmer until the eggs are set (about 10 minutes) then place under the grill to brown.
4. Serve immediately with bread and a salad.
I’ve always felt that cauliflower was one of the more under-appreciated vegetables, and that with a bit of sympathetic cooking can really come into it’s own as something very tasty and unique. My take on the traditional Aloo Gobi recipe is my way of trying to highlight the great flavour and texture that the humble cauliflower can offer!
1 small cauliflower, cut into florets
4 medium potatoes, peeled and cut into 2cm dice (or halved baby new potatoes which I used)
4 tbs vegetable oil
1 medium onion, finely chopped
1 large green chilli, deseeded and finely chopped
1 tbs freshly grated ginger
1 tsp mustard seeds
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sugar
4 large tomatoes, roughly chopped
1. Add the oil to a large saucepan and heat gently. Add the onions and fry until soft before adding the ginger, mustard seeds, ground turmeric, chopped chillies, chilli powder and salt. Stir well and cook until the seeds start to pop.
2. Add the potatoes, tomatoes, cauliflower, sultanas, sugar and 100ml water and bring to the boil. Reduce the heat and simmer gently until the potatoes have cooked through and the mixture has thickened (approx 30 minutes).
3. Serve immediately with naan bread or rice.
Firstly, apologies for not posting a Recipe of the Week last week – it was my cafe’s opening week and I literally haven’t had a spare minute! I will try to keep these posts regular, workload willing!
Anyway, this is a lovely simple recipe, which I guess is traditionally a brunch but I have expanded the quantities and added an egg to make a meal out of it! This is perfect for these cold Autumn dinner times.
6 large potatoes, cut into 1 cm dice
75 ml olive oil
2 large red peppers, diced
1 large red onion, peeled and chopped
4 large free range eggs
1 400g tin of good quality chopped tomatoes
1 tsp sweet smoked paprika
salt and pepper to taste
1. Heat oil in a large frying pan or wok on a low heat and add the potatoes. Fry for approximately 15 minutes, stirring regularly to avoid sticking.
2. When the potatoes and beginning to turn brown, add the peppers and onions and season. Cook gently for 20 minutes, again stirring regularly.
3. Meanwhile, add the chopped tomatoes to a small saucepan, add the paprika and heat gently.
4. Poach the eggs (I prefer to use poach pods) until just cooked.
5. Serve the potato mixture topped with an egg and serve with the tomato sauce.
I was a bit stuck as to what to do the family for lunch today – we’re certainly not traditionalists but sitting down as a family to eat occasionally seems to be a thing to encourage. It’s way too hot to think about roasting things, which is my usual fallback, so we went for a combination of broken herby potatoes, chilled caponata, walnut bread and a side salad. It was soon demolished by everyone and I think I will do it again, even when the weather returns to its normal setting of freezing sideways rain!
I was a bit confused by the additional Sunday this week (Bank Holiday Monday!), so tea became a combination of ideas to keep the children happy!
These are a quick and easy way of providing great tasting party food for any occasion, or as a side to a salad or curry. I used to make these in large batches when I sold food on a market stall, and still do make them to raise funds for my local playgroup, as they seem to be universally popular, even among veggie sceptics!
1 pack of 8 wheat tortillas
2 large potatoes, peeled and finely diced
2 medium carrot, peeled and finely diced
100g frozen peas
6 tbs sunflower oil
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
Salt and pepper
20 ml milk (or soya milk for vegan) to seal
1. Add the diced potatoes and carrots to a saucepan of salted water, bring to the boil and simmer for 10 minutes. Add the frozen peas, return to the boil and simmer for a further 5 minutes.
2. Meanwhile, dry roast the whole spices in a small frying pan for 1 minute, taking care not to burn. Take off the heat and mix in the turmeric and seasoning to taste.
3. Drain the vegetables, add 2 tbs oil and the spices, and mix together well.
4. To make the tortilla casing, take each wrap and halve, then cut parallel at a spacing of approximately four fingers’ width on each side. Repeat until you have 16 wide strips.
5. Take each strip and place a large tablespoon of the vegetable mixture in the middle. Fold each side of the wrap over at 45 degrees, forming two pointed ‘ears’. Turn over and seal with a little brushed milk. Turn over again and seal the main fold. Repeat to make 16 samosas.
6. Heat 2 tbs oil in a large shallow frying pan on a medium heat and fry the samosas gently in batches of 6 for approximately 1 minute until brown, then turn over. Repeat adding more oil if required.