This is a really yummy vegetarian frittata that really is full of greens. It’s also gluten-free. There is a lot of zucchini and baby spinach in it as well as chives (although I left them out because I forgot to buy them). The recipe is another one I wanted to cook from the July 2014 edition of Taste Magazine. It’s quick and easy to prepare and takes around 30 mins to cook.
250g baby spinach
2 tsp olive oil
1 clove garlic, crushed
250g zucchini, grated
1 tsp finely grated lemon rind
4 egg whites
100g ricotta cheese (from the deli)
2 tbs finely grated parmesan
1/4 cup fresh chives
100g bought roasted red capsicum, finely chopped (although I used semi-dried tomatoes)
Preheat your oven to 180 deg Celsius. Grease a 20cm cake pan and line with baking paper. Place spinach in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh. Drain, squeezing excess liquid. Coarsely chop.
Heat the oil in a frying pan over medium-high heat. Add the garlic. Cook, stirring for 30 seconds. Stir in the zucchini and lemon rind for 2 mins or until zucchini is bright green. Cool.
Whisk eggs, egg whites, ricotta and parmesan in a bowl. Stir in zucchini mixture, spinach and two-thirds of the chives. Pour into pan. Bake for 25-30 mins or until set.
Combine capsicum and remaining chives in a bowl. Serve with the frittata (although I cooked the semi-dried tomatoes on the frittata).
I love the contrast between the blue sky and the red/brown desert of Australia.
Yesterday I received the latest Taste magazine in the mail. Today I looked at it and came up with two ‘must cook’ recipes as well as some I might like to cook in future.
The first one (and what I decided to eat tonight) was Spaghetti with pesto, semi-dried tomatoes and ricotta. I don’t often eat vegetarian but this recipe contains some of my favourite ingredients. It calls for you to make your own pesto but I don’t have any basil (wrong time of year) or pine nuts but I always keep a jar in the fridge in winter.
Recipe: (without making the pesto)
375g dried spaghetti
150g (1 cup) frozen peas
200g semi-dried tomatoes, thinly sliced
150g fresh ricotta
Cook the pasta until al dente (add the peas in the last 4 mins of cooking the pasta). Drain and return pasta and peas to the saucepan.
Add the tomato, pesto (I used 4 tablespoons but you can put as much or little as you want) and half the ricotta to the pasta. Season with salt. Gently toss to combine. Sprinkle the remaining ricotta on top before serving
I first saw this ship in Fremantle, soon after it had been launched in 1993. Since then I’ve been lucky enough to see it in several different cities. I think it’s lucky anyway. I’m an early-Australian history buff. Captain James Cook sailed on the original Endeavour in the 1780’s when he found Australia. This replica was built in Fremantle in a specially-built shipyard. Since then it has circumnavigated the world twice as well as around Australia. It now sits at the National Maritime Museum in Sydney.
Mirka’s is an iconic restaurant within an iconic hotel (Tolarno) on Fitzroy St, St Kilda. Mirka Mora was a famous St Kilda artist and her paintings adorn the walls of the restaurant. We were there to celebrate my friend’s birthday. Despite a minor hiccup with our booking, we were soon seated at a booth in the window.
My main meal (top photo) was Market fish cooked “Sardinian Style” with prawns, mussels, tomato and fregola. The fish was Barramundi. As soon as the waitress told me it was Barramundi, I had to order it. It was delicious.
We weren’t sure what these were but we do know they were coated with polenta. They were really nice.
Zucchini flowers stuffed with goat’s cheese has to be my favourite entrée. Whenever I see it on the menu I have to have it. This was served with heirloom tomatoes and olives.
My friend’s meal of Beef cheeks ‘Brasata al Barolo’, polenta gnocchi and gremolata.
Aranchini with fetta, garlic and aioli. These were really nice but left me with a strong aftertaste of garlic.
The aranchini was ordered from the tapas menu. My friend ordered two other items from this menu rather than a main meal. These were crispy fried calamari and meatballs.
I ordered a entrée size Salmon Linguini with capsicum, served with salad. This was something a little different and was really nice. The capsicum and salad gave it a different taste.
The restaurant was empty when we walked in (a little late) for our 12.30 lunch. This was surprising because it was a Saturday lunch. However the restaurant began to fill up at 1pm. Service was ok. However I did notice the waitress delivering food to one of the other tables while talking on the phone to another customers. That’s not one of the best things I’ve seen in a restaurant.