Another week of engaging with my Lent app and I am finding it a powerful way to re-focus on what is really important. The message… Read more “Lent musings #2”
Month: February 2016
Lent musings #1
A thought-provoking article Death, the Prosperity Doctrine and Me was sent to me by my husband yesterday, and then it popped up on my FB feed. It’s… Read more “Lent musings #1”
Empty nest?
At the interesting and definitely enjoyable stage of life we find ourselves, we often get asked about what it’s like having an empty nest, especially as our nest… Read more “Empty nest?”
Raspberry White Chocolate Muffins
Step aside cupcakes – I reckon muffins are due for a comeback! Endless possibilities for different flavour combinations and a great way to use up fruit that… Read more “Raspberry White Chocolate Muffins”
Chasing Lemons
Those who know me will know that one of the loves of my life is our Cavspoodle Bosco. Having some Cocker Spaniel genes in the more usual… Read more “Chasing Lemons”
Sunday night frittata
We do our very best on Sunday nights to cook only with what’s in the fridge/pantry – which can mean some interesting dinners. One of my go-tos is a frittata as it is incredibly forgiving to creative and unusual combinations of ingredients.
This week I assembled some slightly shrivelled mushrooms, a few overripe tomatoes, kale and herbs from the vege jungle,a red onion, some potatoes and a block of halloumi I had bought and forgotten to use.
While chopping things up I also discovered the bonus of a couple of chorizo.
Kale, Chorizo and Halloumi Frittata
olive oil
1 red onion
handful mushrooms (optional)
2-3 small chorizo
three medium potatoes (can also use sweet potato)
4-6 eggs
herbs – I used thyme and rosemary
salt and pepper
halloumi cheese
bunch of kale (or spinach, chard etc), washed and chopped
tomatoes (enough to put a few slices on the top of the fritatta)
Peel and chop potatoes and boil until just cooked through. They will cook a little more in the frittata but not much so you want them to be soft but not falling apart. While they are cooking, heat some olive oil in a large oven-proof pan and saute onion, mushrooms and chorizo.
Drain potatoes thoroughly and add to the pan. Continue frying gently for around 5 minutes. If your potatoes are a little hard you can extend this phase.
Whisk up eggs and add any herbs you are using, salt and pepper. If you need to extend the dish but only have a limited number of eggs you can add a little milk or cream.
Add a little more olive oil to the pan, if necessary, turn the heat up and pour egg mixture evenly into hot pan. turn heat back to low and simmer at for about 5 minutes to set the base.
Spread chopped kale evenly on top and then cover with slices of halloumi and tomato.
Put under the grill until halloumi is golden and egg mixture is firm (about 10 minutes).
Meatball and Spinach Baked Ziti
Originally posted on Inside Kel's Kitchen:
?This was originally shared by another blogger, but it looks delicious! Instead of the jarred marinara, I would use homemade.…
Re-discovering old hobbies
People are often rather surprised to find out that I like to do crafts – and now we have grand-children, I have an excuse to start knitting,… Read more “Re-discovering old hobbies”
Things Edible
Our family is very passionate about food – it features very highly in every gathering. I’m aiming to be a bit more intentional with some of my… Read more “Things Edible”