Really fresh ricotta has a great texture and taste so I like to keep it unadulterated. This frittata is a lovely way to enjoy it in a quick and simple meal. Wash and trim a bunch of spinach and blanch it in boiling salted water until just wilted. Drain and cool it under cold running…… Continue reading frittata with fresh ricotta
Category: eggs
goat cheese soufflé
It’s been a while since I made a soufflé but a glut of egg whites and this recipe inspired me. My version was adapted for goat cheese and more egg whites and had an excellent light and fluffy texture. Preheat your oven to 200°C (400°F) and place the oven shelf in the lowest position. Grease…… Continue reading goat cheese soufflé
mexican brunch
We love our lazy late breakfast or brunch. And Mexican food is the perfect way to wake up your tastebuds. Finely chop 1 onion, 1 red pepper, 1 chorizo and 1 fresh chilli and fry them in a little oil until the onions are translucent and soft. Add a drained can of kidney beans, some…… Continue reading mexican brunch
huevos rancheros
Here’s a great wake-up breakfast – fried eggs served the Mexican way. If you want to make your own fresh tortillas (and there’s nothing better!) see how to do it here. These ones were made with blue corn masa which is a little coarser than white corn masa and therefore results in thicker tortillas. To…… Continue reading huevos rancheros
chèvre omelette
A simple dish of eggs and cheese might only take 10-15 minutes to prepare but it can still impress. This omelette highlights light and fluffy just-melted goats cheese. Break up 1 cup of fresh chèvre, mix through 1 tablespoon of finely chopped chives and set aside. In a small frypan heat some butter with a…… Continue reading chèvre omelette
mini breakfast frittatas
Here’s a great breakfast for a crowd that’s easy to prepare ahead. These were simple ham and cheese but there are endless ingredient choices for mini frittatas and they’re excellent party food too. Try mushrooms, spinach, sun-dried tomatoes, chillies, olives and truffle to name just a few. Let your imagination run wild. Generously butter some…… Continue reading mini breakfast frittatas
shiitake mushrooms
Shiitake mushrooms are used widely in Asian cuisines and considered to have many health benefits. They are widely available in their dried form but are a little harder to find fresh, although Asian stores are a good place to try. We decided to attempt to grow them. This a lengthy procedure with some inherent difficulties for…… Continue reading shiitake mushrooms
black truffle
When in France I spent some time in the Dordogne, the home of the Périgord Black Truffle. I felt compelled to bring one home and here’s what I did with it. 60º eggs on potatoes fried in duck fat with shavings of black truffle. Actually, these were really 62.8ºC (145ºF) eggs as I prefer my…… Continue reading black truffle
salade niçoise
I’m enjoying a sojourn in Provence, in the south of France, where the local produce and hot weather make this salad a perfect choice for a meal. Of course, fresh tuna would be fantastic but this version is the kind you can make with ingredients you have to hand. First prepare some potatoes and place them in a saucepan…… Continue reading salade niçoise
prawn omelette with fresh herbs
This thin omelette with prawn (shrimp) filling is an adaptation of a Vietnamese favourite. For the omelette whisk 4 eggs with some water, salt and a little rice flour. For the filling dice 225g (½ lb) of raw prawns and add a few cloves of finely diced garlic, a few sliced spring onions, some fish sauce and…… Continue reading prawn omelette with fresh herbs
michelle picker cooks 