Oven Frittata

Oven baked frittata

2 potatoes

2 sweet potatoes or equivalent pumpkin

4 tablespoons olive oil

1 bunch chives

9 eggs

½ cup liquid – cream, milk or water

Salt and pepper to taste.

Preheat oven to 220.

Peel and dice potatoes and/or pumpkin into 1cm dice.

Toss in olive oil and salt.

Spread on baking paper on an oven tray.

Roast, turning occasionally, until brown, about 45 minutes.

Allow to cool a little and reduce oven heat to 160.

Beat eggs, liquid, salt and pepper together.

Add vegetables and chives and toss together well.

Heat another tablespoon of olive oil in a non stick oven proof fry pan.

Add egg mixture and allow to heat for 2-3 minutes.

Place in the oven. Cook until it is just wobbly in the centre – about 10 minutes. If it’s not cooked after 10, keep checking every few minutes. How long it takes depends on the temperature of the egg mixture when you put it into the oven, the actual temperature of the oven and the size of the fry pan. Not cooked enough and it will be liquidy, over cooked and it will be separated into egg and eggy water. It’s better to undercook it though because you can always put it back in the oven.

Remove and cool in the pan before turning out. It will continue to cook a little after you take it out of the oven. This is called ‘carry over cooking’.

Serve warm or chilled. 

Ricotta and Rosemary Bread Pudding

400g loaf white sourdough
200g ricotta
90g parmesan, or vegetarian substitute, grated
1½ tsp chopped rosemary leaves
20g chives, finely chopped
800ml milk
250ml  cream
2 cloves garlic, minced
¼ tsp nutmeg
8 medium eggs
Olive oil, to finish
Place bread in 80C oven for 1 hour.
Combine ricotta, parmesan, chives and rosemary.
Spread cheese mixture onto bread.
Combine milk, cream, eggs, garlic, nutmeg, salt and pepper.
Prepare a 22cm x 29cm ovenproof dish by buttering and flouring, or lining with baking paper.
Place the bread cheese side up in the dish, overlapping and standing them up to fit.
Pour the egg mixture over until it just reaches the top. Allow to stand at least and hour. The bread will soak up the liquid, so top it up before you cook it. But don't cover the top of the bread. Part of the charm of this dish is a crunchy top.
Bake at 180C for 30 mins, or until the top is crusty. Be careful not to overcook because the egg mixture will separate.

Fresh ricotta in 10 minutes

This makes 1/2 cup ricotta

2 cups full fat milk
1 tspn salt
2 tbspn vinegar

Line a colander or seive with 2 layers of paper towels and set in the sink.

Combine all ingredients and heat in a micorwave for 2-5 minutes, until it's bubbling around the edges.

Remove from microwave, and stir. Milk should separate into solid white curds and translucent liquid whey. If not, microwave for 30 seconds longer. Repeat until fully separated.

Using slotted spoon or wire skimmer, transfer curds to prepared colander, cover exposed top with plastic wrap, and allow to drain until desired texture is reached. This can be as short as 5 minutes, or as long as 24 hours.


Store in covered container in refrigerator for up to 5 days.

Lemon Butter in the Microwave

·      200g caster sugar

3 eggs

250 ml fresh lemon juice

100g unsalted butter, melted

Zest of a lemon or two (optional)

Pour boiling water into glass jars to sterilise them.

In a microwave bowl, whisk together the melted butter, caster sugar and eggs until smooth. Stir in lemon juice.

Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon.

Remove from the microwave, and pour into small sterilised jam jars. Store for up to three weeks in the fridge.

Homemade Nutella (yes it is possible!)

• 2 cups (225g) hazelnuts

• 1 cup icing sugar
• 1/4 cup cocoa powder
• 1 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• teaspoon salt

Adjust oven rack to middle position and heat oven to 375 degrees. Place hazelnuts in single layer on rimmed baking sheet and roast until fragrant and dark brown, 12 to 15 minutes, rotating baking sheet halfway through roasting. 

Transfer hazelnuts to medium bowl. When hazelnuts are cool enough to handle, place second medium bowl on top shake vigorously to remove skins.

Process peeled hazelnuts in food processor until their oil is released and it forms a smooth runny paste, about 5 minutes, scraping down bowl often.

Add sugar, cocoa powder, oil, vanilla, and salt and process until fully incorporated and mixture begins to loosen slightly and becomes glossy, about 2 minutes, scraping down the bowl as needed.

Transfer spread to jar with tight-fitting lid. Chocolate-hazelnut spread can be stored at room temperature or refrigerated for up to 1 month.

makes 1 1/2 cups

Keena's notes
This makes a dark chocolate version. You could add less cocoa powder and a little milk powder for a milk choc version. 
Frangellico would make a delicious addition instead of the oil. Especially good for breakfast!!

Adapted from Cook's Illustrated

Rice Pudding with date and pistachio topping

1 litre milk
240ml cream
1 tspn vanilla extract 
1/2 tspn salt
120g arborio rice
300g sweetened condensed milk

Optional
200g pitted dates
3 tbsp pistachios

Bring milk, vanilla, salt and cream to the boil, add the rice and turn the heat down very low. 

Stir frequently till rice is soft and thick - 30-45 minutes. 

Add sweetened condensed milk and continue stirring and cooking for a few more minutes. Take off the heat. Allow rice to stand in the pot for 5 minutes before serving.

Meanwhile, cover dates with 1 cup of water and bring to the boil and simmer for 5 minutes.Lightly mash with a fork. 

Toast pistachios in the oven for 5 minutes. Once they have cooled, crush lightly.

Top rice pudding with dates and pistachios.

Asparagus Ham and Mascarpone Tart

2 puff pastry sheets

30g unsalted butter

2 tsp olive oil, plus extra to drizzle

1 onion, finely chopped

150g sliced ham

2 tsp Dijon mustard

250g mascarpone cheese

2 bunches asparagus, trimmed, halved

1 egg, lightly beaten

¼ cup shaved parmesan

Preheat the oven to 180°C and line 2 trays with baking paper. Cut each pastry sheet into 4 squares, then lightly score a 2.5cm border around the edges of each square with a knife, without cutting all the way through. Place the squares on the trays and chill while you prepare the filling.

Melt butter with oil in a frypan over medium heat and cook onion for 2-3 minutes, stirring, until softened but not coloured. Cool slightly. Finely chop ham in a food processor. Add onion, mustard and mascarpone, then pulse to just combine. Season to taste with salt and pepper.

Spread mixture within the border of each pastry square, then top with asparagus pieces, alternating tips and ends. Drizzle with oil and season with salt and pepper. Brush pastry borders with egg, then bake tarts for 20-25 minutes until pastry is golden and asparagus is tender. Top with parmesan and serve with a rocket salad if desired.

Buttermilk Pancakes adapted from Cooks Illustrated

2 cups self raising flour

2 tablespoons sugar

1/2 teaspoon salt

2 cups buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

3 tablespoons butter, melted and cooled slightly

2 teaspoons vegetable oil

Combine flour, sugar and salt in one bowl, and buttermilk, sour cream, eggs and melted butter in another.

Mix together gently until just combined – it should still be lumpy with streaks of flour. Overmixing will make the pancakes tough. Allow to sit for 10 minutes.

Heat a little oil in a 30cm nonstick frypan on medium heat. 

Spoon ¼ cup batter into pan and tilt to spread it around. Cook on the first side until the edges are set and bubbles form on the surface, about 2-3 minutes.

Use a spatula to flip the pancakes and cook for 1-2 minutes on the second side, or until golden brown and cooked through. 

Oven baked scrambled eggs

This one is great for a crowd. 12 eggs should feed 6-8, but the recipe doubles or triples easily.

Combine in a saucepan

                         1 doz large eggs

                         300 mls milk

                         Salt and pepper

Heat, stirring often, until just starting to set.

Fold through    6 - 12 rashers bacon, diced and fried

                        300 mls sour cream

Top with          grated cheese

Place into an oven proof dish and cover with foil. Refigerate overnight if desired.

Slice Roma tomatoes and place on an oven dish line with silicone paper. Add button mushrooms. Sprinkle with salt, pepper and sugar.

Bake eggs and vegetables at 150 for 1 hour.

Serve with toasted buttered toasted Turkish bread, rocket and avocado.

Savory Breakfast Scones

Basic Mixture

3 cups plain flour
2 teaspoons baking powder
1 tablespoon salt
3/4 cup lemonade
3/4 cup Greek yogurt 

Flavourings
1 cup grated cheddar cheese

1 onion, fried

250g bacon, chopped and fried

Preheat oven to 200.

Combine flour, salt and baking powder in a bowl.

Combine lemonade and yogurt in a large bowl.

Add cheese, onion and bacon to the wet ingredients.

Stir dry ingredients into wet, and mix lightly until it only just comes together. Don't overmix or the scones will be tough.

Shape into a circle about 2-3 cm high, like a thick pizza.

Bake at 200 for 30 mins, or until golden brown on top.

Cut into wedges like a pizza and serve. 

Options

Instead of these flavourings you could try a combination using chorizo, ham, haloumi, fried mushrooms, cooked asparagus, wilted baby spinach, 1/2 can creamed corn, or herbs like basil or parsley.

Use soda water for a less sweet scone. Or another flavoured drink eg ginger beer or fanta.

Or you could make them sweet using dried, stewed or tinned fruit, nuts and spices.

Caution - don't use wet ingredients like tomatoes, or the juice from the tinned fruit.

Brown Sugar Glazed Bacon

Preheat oven to 150 degrees celcius.

Line an oven dish with baking paper

Combine

     ½ cup flour,

     1/3 cup brown sugar,

     1 teaspoon freshly ground black pepper or dry English mustard

     1 teaspoon of cinnamon, optional

Coat each slice of bacon with the flour mixture
Arrange on baking tray

Bake for 30 to 40 minutes.

Everyday Bircher Muesli

This is a creamy tasting bircher muesli, is easy to make up, and keeps in the fridge as long as the milk and yogurt are within their use by date. The apple doesn't go brown, but I often omit it because it's extra effort. I could eat it all day, and often do! Better than ice cream for dessert.

Mix together with a wire whisk
500g Greek yogurt
250mls milk
100g caster sugar

Stir in
2 cups instant rolled oats
3 tablespoons sultanas
2 grated green apples (optional)

Leave 6 hours to allow the oats to absorb the liquid.

Super bircher muesli adapted from Neil Perry

2 green apples grated with their skin still on

125 mls orange juice

500 grams plain yoghurt

125 mls cream, whipped to soft peaks

200 mls maple syrup

2 tablespoons sultanas

2 tablespoons toasted dessicated coconut

8 dried apricots sliced finely

1 mango, diced

4 passionfruit, pulp sieved from seeds

2 cups instant rolled oats

Combine all ingredients and leave overnight in the fridge.
Alternatively, omit the cream and orange juice and substitute with 250 mls milk.

Use fruit as desired.