These mini crustless quiches are delightful. They’re made with tomatoes and citrusy fresh lovage and are served up with potatoes, green beans and mint.
Ingredients: 100g Cherry tomatoes, 1 spring onion, 10g lovage, 100g purple potatoes and 150g new potatoes, 75g green beans, sprig of mint.
From the Larder: 3 eggs, 50g cheese (cheddar), 25 ml milk, pinch of salt and pepper, butter for greasing the tin (optional: smoked salmon or sliced ham cut into small pieces).
- Preheat the oven to 200 degrees C.
- Slice the tomatoes and spring onion and chop the lovage leaves. Grease or line with grease proof paper 4-6 cupcake tin moulds.
- Beat eggs, milk, grated cheese, salt and pepper together. Stir in the spring onions, lovage and tomatoes (and optional salmon/ham) and then pour into the prepared moulds dividing the mixture equally between them. Fill moulds until just level with the top, do not over-fill.
- Place in the oven and bake for 12-15 minutes until quiches are set, golden and puffed up.
- Meanwhile, slice potatoes into small chunks and place in sauce pan of water. Bring to the boil and cook for about 10-12 minutes until they are soft to poke with a knife.
- Top, tail and halve the green beans and add to the potatoes for the last 4 or so minutes of cooking and then drain them both.
- When the quiches are cooked, take out of the oven and carefully remove from the tins.
- Serve quiches with potatoes and beans with torn mint, a drizzle of oil and a pinch of salt.
Full of colourful goodness, this beetroot rosti is scrumptious with a little chilli kick and spring onion zing. Served with tenderstem broccoli, feta and seeds, this is a lovely healthy mid week meal.
Ingredients: 1 large, 2 small beetroot, 4-5 new potatoes, 100g tenderstem broccoli, 1 spring onions, 1 green chilli, 2tbsp chopped chives.
Larder: 50g feta cheese, 4 eggs, oil, salt and pepper (optional extra: 2tbsp pumpkin or sesame seeds).
- Preheat the oven to 200 degrees C.
- In a bowl, grate the potatoes and the beetroot. Finely chop the chives, spring onion and deseed and finely slice half the green chilli and add to the bowl. Add 2 eggs and mix well to combine. Season with salt and pepper.
- Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan; spread out and push down gently so that it fills the pan. Cook for approximately 5 minutes, check the underside and when starting to brown, place frying pan in the oven to roast the rösti for 15 minutes.
- When the rösti is almost ready, roughly chop and blanche the broccoli for 5 minutes by placing in a saucepan of boiling water.
- While the broccoli is blanching, poach 2 eggs. To save on washing up, you can poach the eggs in the broccoli water after it’s blanched!
- When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg and broccoli with crumbled feta and mixed seeds sprinkled on top along with a squeeze of lemon if you have it.
This is an interesting variation on a dish that is known for it’s fishiness! This is a tasty veggie kedgeree that we think you’ll really enjoy. Full of curried veggies mixed with rice and topped with boiled eggs.
Ingredients: 2 shallots, 1 green chilli, 1 cm ginger, small bunch of coriander, few stemms of curly parsley, 100g tenderstem broccoli, 100g cherry tomatoes, handful of spinach and 1 spring onion.
From the larder: 170g rice, 1tsp curry powder, 4 eggs, juice of half a lemon.
- Start cooking the rice according to packet instructions.
- Boil the eggs in a pan of water or with the rice. Boil for 4-6 minutes, less if you like the yolks soft. While veggies are cooking, peel the eggs and quarter.
- Chop the shallots. Sauté for a few minutes to soften.
- Chop the ginger; deseed and slice the chilli (using half to whole depending on the amount of spice you like), spring onion and coriander stems, add to the pan with 1tsp curry powder and sauté for a further few minutes.
- Roughly chop the tenderstem broccoli and add to the pan with a splash of water to add some steam.
- Quarter the tomatoes and add to the stir-frying veggies along with the spinach.
- When rice is cooked, stir into the veg and stir-fry for a final few minutes and then squeeze over the juice of half a lemon.
- Serve in 2 bowls with eggs and chopped parsley and coriander sprinkled on top.
This is a great way to ease into the new year: A simple frittata containing padron peppers, tomatoes and potatoes and accompanied by a delicious massaged kale and radish salad. You can make frittatas with any combo of veggies so it’s a great way to use up leftover Christmas veggies.
Ingredients: Potatoes, shallots, garlic, tomatoes, padrón pepper, baby red pepper, basil, kale, radish.
Larder: 5 eggs, 2 tsp lemon juice, 2 tbsp olive oil, ½ tsp sugar, salt and pepper, 40g chopped chorizo (optional).
- Preheat the grill.
- Thinly slice the potatoes, slice the shallots, garlic and peppers.
- Heat 1 tbsp oil in a heavy based frying pan; sauté the vegetables with chorizo for 5 minutes.
- Halve the tomatoes and add to the pan – cook for a further 2 minutes.
- Beat the eggs and mix in the salt, pepper and chopped basil leaves. Pour the egg mixture over vegetables and cook for 5-7 mins to set the bottom of the frittata. Then place under pre-heated grill for 5-7 mins to cook the top. If you do not have a grill, carefully turn the frittata and to cook the other side.
- To make the salad, massage the kale for a few minutes with 1 tbsp oil, lemon juice and ¼ tsp salt until tender. Tear into small pieces and mix with sugar and thinly sliced radish. Serve with the frittata.
Ingredients: San Marzano tomato, kale, 2 garlic cloves, half the shallots, baby pepper, parsley, spring onion.
From the larder: 4 eggs, 1 tin of chopped tomatoes, olive oil, 1 tsp paprika, salt and a loaf of crusty bread (optional extras: chorizo).
- Preheat the oven to 180 degrees C.
- Chop the garlic, shallots and the baby pepper, slice the spring onion and roughly chop the tomato.
- Sauté the garlic and shallots in a glug of oil on medium heat until soft. If using chorizo, slice and fry with the shallots and garlic.
- Add the spring onion, red pepper, tomato and tin of tomatoes. Season with salt and a pinch of paprika and cook for 5-10 minutes.
- Roughly chop the kale and parsley leaves.
- Transfer the tomato mixture into a Pyrex dish or small roasting tin. Mix in the kale and parsley, drizzle with olive oil and place in the oven.
- After about 5 minutes, carefully crack the eggs into the dish with tomatoes and kale and return to the oven.
- Bake for about 10-15 minutes until eggs are cooked. Cook for less time for a runny yoke.
- Serve with crusty bread and another sprinkling of paprika.