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.
A frittata is a brilliant mid week meal and a great way to pack lots of veg from your fridge into supper. This frittata is full of spring greens and accompanied by crushed potatoes and crunchy radishes.
Ingredients: 1 shallot, 100g purple sprouting broccoli, 100g fresh peas, 150g purple potatoes, 5-6 breakfast radishes, small bunch of parsley, 2 stems of basil, 1 spring onion.
From the Larder: butter or oil, 4-5 eggs, salt and pepper, 50g goats cheese or feta.
- Roughly chop the potatoes into chunks, and boil from cold for about 10 mins.
- Finely chop the shallot, the broccoli into 2-3cm lengths. Shell the peas and chop the basil.
- In a frying pan, sauté the shallot for a few minutes and then add the broccoli. Sauté for 5 mins.
- In a bowl beat the eggs, mix in the peas, basil, a pinch of salt and pepper, goats cheese or feta and pour into the frying pan. Leave to cook on the bottom and after about 5 mins place under the grill to set the top of the frittata.
- While the frittata is cooking, drain the potatoes and in a bowl crush with a fork, slice the radishes, finely slice the spring onion and chop the parsley. Mix all together, drizzle with oil and season.
- Enjoy the crushed potatoes with the spring frittata.
The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!
Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.
Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.
- Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
- Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
- Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
- Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.
- Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
- Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
- Serve the röstis with red currant sauce and kale on the side.