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Posts Tagged ‘baby spinach’

Sweet potato, spinach, feta & roasted pepper frittata

Rob is definitely the only proper cook in this household. I can competently follow a recipe and deliver something delicious at the end of it, but when it comes to having to think for myself I’m pretty rubbish. So I’m going to try and challenge that and see if I can sometimes just look to recipes for inspiration rather than prescription. Rob had a large lunch out today, so I was left to my own devices this evening and felt I owed you, our lovely readers, something a little more thoughtful than yet more tortellini!

I flicked through BBC Good Food’s 101 Meals for Two book and came across a recipe for feta and tuna frittata. The idea of frittata sounded good and I absolutely adore feta cheese, but I wasn’t really feeling the tuna so turned to Google to see where else I could take these ideas. I came across a Gordon Ramsay recipe for Sweet Potato, Spinach and Feta Fritatta and decided that sounded like a much nicer idea – I’d use the recipe’s flavours, but make it up as I went along.

First things first, I switched on the grill to let it preheat to a medium heat. I peeled and cut a medium sweet potato into chunks and then tossed them into a frying pan with some olive oil – I made my first two mistakes here, the pieces of sweet potato were much too large so never cooked through properly and the pan was on too high a heat so they browned a little too quickly. While the sweet potato cooked(ish), I diagonally sliced 4 small red spring onions (I’d have been quite happy using two normal spring onions, but Monday nights seem to be an awful time for food shopping – I had to go to three supermarkets just to find a sweet potato!) and added them to the pan. Next, I chopped up some baby spinach leaves, rescued a few bits of roasted pepper from an oily jar (washing them well) and then cracked four large free-range eggs into a bowl, whisking them together with a little salt and pepper. I then stirred the spinach and peppers into the sweet potato and spring onions along with some crumbled feta and a few shavings of Grana Padano cheese before adding the egg.

After a few minutes, when I could see the egg starting to set around the sides, I transferred the pan to the grill for a further few minutes until the top of the frittata had set. Mistake number three had now occurred; I ran a spatula around the sides of the pan and slid it onto a plate, but when I cut into it I realised that the egg hadn’t set completely in the middle and was still runny, boo 😦

I cut the frittata into quarters and had two of them alongside a simple salad of baby spinach, halved British santini tomatoes, some slices of that lovely red spring onion and a drizzle of balsamic vinegar. The flavours of the frittata were lovely and worked beautifully together, but the slightly-too-firm sweet potato and sloppy egg didn’t offer the most amazing of textures. Oh well Erika, better luck next time!

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tortellini, baby spinach and cherry tomato salad

We have a friend coming tomorrow to stay with us for a few days and the flat has been looking like a bit of a disaster recently. Rob was out this evening and I got home at about 7pm knowing that I had a good couple of hours of cleaning ahead of me. Two hours of tidying, vacuuming and scrubbing later and the last thing I wanted to do was cook a proper dinner!

Tortellini really does offer a remarkably quick and easy dinner option but, unlike the ready meals that may be an obvious choice, it also tastes fantastic and I’ve often chosen it even when I’ve all the time in the world!

Tonight’s dinner took no more than 5 minutes to prepare. While the kettle boiled, I chopped up some baby spinach and halved some cherry tomatoes. I then brought the water back to the boil in a pan and added a pack of spinach and ricotta tortellini (no matter what else I try, I always come back to spinach and ricotta, mmm!). A minute later, I drained the pasta and then drizzled it with olive oil. Half went into tupperware for tomorrow’s lunch and the other half was mixed up with the spinach and tomatoes. Once plated up, all it needed was a few grinds of pepper and it was ready to devour! Delicious!

I always used to make a tomato sauce to go with tortellini, but just using the olive oil really makes you appreciate the flavours of the filling so much more (plus it makes it that much quicker!).

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