Mini Frittatas

These mini frittatas were an on the spur of the moment recipe. I had some left over frittata mixture and I used it to make these pretty muffin type frittatas. They tasted great and puffed up so beautifully.

I sliced the zucchinis thinly and lined the bottom of the muffin pans and then poured the egg mixture on top. But you could also chop/grate the zucchinis and add them to the mixture before baking.

This recipe makes about 8-10 frittatas.

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PREP: 15 minutes COOK TIME: 20-30 minutes

Ingredients

1 zucchini, sliced thinly
½ cup spinach, chopped
1 tsp cumin seeds
1 large onion, chopped finely
2 green chillies, chopped finely
1 tbsp fresh ginger, grated
½ tsp turmeric powder
1 tsp garlic powder
6 eggs, beaten
½ tsp baking powder
2 tbsp fresh cream
½ cup cheddar cheese, grated
Salt to taste
2 tbsp vegetable/olive oil

Instructions

Preheat the oven to 180 C.

Grease a muffin pan.

Heat the oil and add the cumin seeds. Add the onions, green chillies and ginger. When the onions are cooked, add the salt and turmeric powder. Add the spinach and mix well. Remove from heat and set aside to cool.

Add the onion and spinach mixture to the beaten eggs along with the baking powder, garlic powder, cream and cheese.

Line the muffin pan with the zucchini slices and spoon the egg mixture on top almost to the brim. Bake 15-20 minutes in the centre shelf of the oven or until the top is puffed up. Serve immediately.

Tofu Loaf

Very quick and easy – this tofu recipe is one of my favourites. It’s healthy, vegan and tastes delicious. This recipe has been adapted from the original one by Louise Hagler.

Mashed potatoes goes very well with this dish. It’s great to have at anytime of the day. It’s also ideal for packed lunches and perfect for picnics.

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PREP: 15 minutes COOK TIME: 45-50- minutes SERVES: 6

Ingredients

  • 400 gms tofu, mashed
  • ¼ cup flax seed powder
  • 1/3 cup fresh coriander, chopped
  • 2 onions, chopped
  • 2 tbsp soy sauce
  • 1 tbsp Marmite/Vegemite
  • ½ tbsp Dijon mustard
  • 2 cloves garlic, crushed
  • ¼ tsp black pepper
  • ½ cup breadcrumbs
  • 2 tbsp vegetable oil
  • 1 tbsp fresh ginger, grated
  • 1 tsp red chilli powder

Preheat the oven to 180 C.

Combine all the ingredients together and press the tofu mixture into an oiled loaf pan. Bake for about 50 minutes until it becomes browned. Cool for about 10 minutes before removing from the pan. Garnish with ketchup and coriander. It’s also good sliced and fried for sandwiches the next day.

Zucchini Latkes with Red Pepper Salsa

It was one of those times when I had these ingredients sitting in my fridge – some zucchinis, a few carrots and sweet corn. I was wondering what I could do with them and how to put them together. I make Sweet Potato Latkes often and I decided that would be a good idea to put them together in the same manner.

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As it turned out, I think they may be a mixture of latkes and pancakes, but they are absolutely delicious. This is a recipe that you can put together very quickly and one that I will be definitely making many times over.

I just added some cheese as I thought it would go well with the ingredients. You could also add some goat’s cheese instead of the cheddar. I must confess though – cheddar is one of my favourites.

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The salsa was an afterthought. I wanted something zingy to go with the latkes and the red pepper and tomatoes were the perfect combination! They tasted amazing and paired beautifully well.

You can serve this at breakfast or tea time. It can be a side dish as well. An anytime dish actually!

Zucchini, Carrot and Sweetcorn Latkes with Red Pepper and Tomato Salsa

Ingredients

  • 2 cups grated zucchini
  • 1 cup grated carrot
  • 1 cup sweetcorn kernels
  • ¾ cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp turmeric powder
  • 3 tbsp chopped fresh coriander
  • ½ cup grated cheddar cheese
  • 2 eggs beaten
  • ½ cup chopped onion
  • Salt and Pepper to taste
  • Oil

Instructions

Combine all the ingredients and set aside for 30 minutes.

Heat a frying pan over medium heat with a little oil. Pour the batter in and form small pancakes. Cook a few minutes on each side until they are golden brown and cooked completely, adding a little oil if necessary.

Serve with the Red Pepper and Tomato Salsa,

Red Pepper and Tomato Salsa

Ingredients

  • 1 large tomato, chopped
  • 1 garlic clove, chopped
  • 1 green chilli, deseeded and chopped
  • 1 large red pepper
  • 1 slice bread
  • 1 tbsp vinegar
  • Salt and Pepper to taste

Instructions

Using tongs, roast the red pepper over the fire until the skin is charred. Cool and peel the skin. Chop and set aside.

Remove the crust from the bread and tear it into small bits.

Put all the ingredients into a food processor and process to make a rough puree.

Turn into a small bowl and cover with cling film until ready to serve.