Courgette and Mint Frittata
It’s very simple to make. All you need is a medium sized non-stick frying pan or omelette pan and a grill to finish the cooking. 4 eggs 2-3 small courgettes 1-2 cloves garlic 125g feta cheese A handful of chopped mint Salt and pepper Olive oil Wash the courgettes and cut them into quarters lengthwise, then chop into even sized cubes. Peel and chop the garlic. Beat the eggs together in a bowl and season with about a quarter teaspoon of salt. Heat the frying pan, add about 2tbs olive oil and the courgettes. Cook on a high heat for 3=4 minutes, tossing the courgettes so that they cook evenly. Add the chopped garlic and cook for a further minute. Season with salt and black pepper. Tip the courgettes into the beaten eggs, add the chopped mint and crumble in the feta. Put a little more oil into the pan and pour the mix back in. Cook on a low heat until the eggs are nearly set then put the pan under the grill to finish the cooking.
Serve cut into wedges with salad on the side
June's Recipe of the Month:
Rocket and Pumpkin Seed Pesto
25g pumpkin seeds
25g pinenuts
150g rocket
50g Parmesan cheese
1-2 cloves garlic
Approx 150ml olive oil
juice of 1/2 lemon
salt
Heat a dry pan and gently toast the pumpkin seeds.
Place the pumpkin seeds and pinenuts into a food processor with the garlic and blitz until fairly finely ground. Add the rocket and slowly pour in the olive oil and lemon juice. Add the Parmesan and mix well. Season with a little salt and adjust the consistency by adding a little more oil if necessary. Tip into a bowl. Put a layer of olive oil over the top if the pesto isn’t going to be used immediately. This will stop the pesto from oxidising. Use within the week.
To serve with pasta, cook the pasta then take a couple of tablespoons of the cooking water and mix with the pesto to make a sauce then toss together with the pasta.
Video Recipes
The following recipies can be used in conjunction with the youtube videos made by our friend TP McCurtain
Spinach Soup (ckick to start video)
500g spinach
2tbs white flour
50g butter
1 onion
400ml milk
600ml vegetable or chicken stock
a few grates of nutmeg
cream to serve (optional)
Peel and chop the onion. Melt the butter in a saucepan and gently sautee the onions until they soften. Add the flour to the onions and stir for a couple of minutes then whisk in the stock and milk. Keep stirring until the soup comes to the boil. Wash and shred the spinach and when the soup is boiling stir in. Add a couple of grates of nutmeg and season with salt and black pepper. As soon as the spinach wilts and the soup returns to the boil take off the heat and liquidise.
Check the seasoning and serve with a swirl of cream.
Rhubarb Crème Brulee (click to start video)
1 bunch rhubarb
about 50g sugar
75g sugar
5 egg yolks
400mls cream
½ vanilla pod-split
Pinch of white flour
Granulated sugar to caramalise
Chop the leaves and ends from the rhubarb and wash in cold water.
Cut into 2cm pieces and put into a saucepan with about 50g sugar. Give the rhubarb a shake and then put the pan on the heat and cover, When the rhubarb begins to cook, turn the heat down and simmer gently for about five minutes or until the rhubarb has softened. It doesn’t need to completely collapse. Take off the heat and divide between six or seven ramekins, cups or bowls.
Put the sugar and egg yolks into a bowl and whisk to thick ribbons.Whisk in the pinch of flour. Scrape the vanilla pod into the cream and bring the cream and vanilla pod to the boil, Beat into egg mix then return the mix to the pan and heat gently over a medium heat, stirring all the time, until the mix thickens. Do not allow to come to the boil. Gently pour over the rhubarb and chill. To serve strew granulated sugar over the top of each pot and caramelise with a blow torch or under the grill.