GOTCHA MATCHA

I’m obsessed with matcha green tea, which is a fine, powdered green tea. It’s full of powerful anti-oxidants and has a beautiful grassy, earthy taste. Good quality Matcha is imperative, and Gotcha Matcha is my favorite. It’s perfect for baking, smoothies, and green tea lattes. I absolutely can’t live without it!

Swiss Chard & Mushroom Frittata

 

2 cups potatoes, chopped into large cubes ( I used small red potatoes and so kept their skins on.)

1 large yellow onion

2tbsp olive oil

1 bunch Swiss Chard, leaves stripped off stalks

1 cup brown mushrooms, sliced

8 eggs

1tsp sea salt

1/2tsp pepper

Serves 4

Pre-heat oven to 400 degrees F

Add the potatoes to salted, boiling water and boil for ten minutes until just tender. Drain and set aside.

Slice you onion thinly.

Steam your chard, until wilted. When it’s cool, squeeze out any excess water with paper towels and then roughly chop.

Heat the olive oil in a large skillet. Add the potatoes and the onion. Fry on a very low heat for about 1/2 hour, making sure you turn the veggies over every now and again. You want them to caramelize, so they should slowly and gently brown.

Add the mushrooms and fry for a further 5 minutes.

Beat up the eggs and add the seasoning.

Add the eggs to the pan and finally the chard. Shake the pan, to make sure that the egg gets evenly distributed.

Fry on a low heat for about 10 minutes.

Place the skillet in the oven for 10 minutes, or until the Frittata is browned on top.

Remove from heat and allow it to cool int he skillet. Gently edge the sides away from the pan with a spatula before lifting the Frittata out onto a serving platter. Serve with arugula or salad greens dressed with a citrusy dressing or you could even have a little dollop of garlicky aioli on the side.

SWISS CHARD & MUSHROOM FRITTATA

I found myself with way too much chard and way too many potatoes in my fridge this week. A high class problem for sure, but I can’t bear to throw food away and since the chard was on the point of wilting, I decided the best way to use all this beautiful organic, seasonal food up, was to create a hearty Winter Frittata.

This is peasant food at its best. I love budget-friendly recipes and this is one of them. Perfect for a family dinner with a warm, crusty baguette and perhaps a bowl of tomato soup – ooh, I’m getting hungry.

I don’t know why I don’t make these more often, as a good Frittata is heavenly. The chard works beautifully with the earthy brown mushrooms and caramelized onions and potatoes. I love to eat it at room temperature with some peppery Arugula. It also keeps really well in an airtight container for up to 2 days in your fridge.

 

2 cups potatoes, chopped into large cubes ( I used small red potatoes and so kept their skins on.)

1 large yellow onion

2tbsp olive oil

1 bunch Swiss Chard, leaves stripped off stalks

1 cup brown mushrooms, sliced

8 eggs

1tsp sea salt

1/2tsp pepper

Serves 4

Pre-heat oven to 400 degrees F

Add the potatoes to salted, boiling water and boil for ten minutes until just tender. Drain and set aside.

Slice you onion thinly.

Steam your chard, until wilted. When it’s cool, squeeze out any excess water with paper towels and then roughly chop.

Heat the olive oil in a large skillet. Add the potatoes and the onion. Fry on a very low heat for about 1/2 hour, making sure you turn the veggies over every now and again.

You want them to caramelize, so they should slowly and gently brown.

Add the mushrooms.

Beat up the eggs and add the seasoning.

Add the eggs to the pan and finally the chard. Shake the pan, to make sure that the egg gets evenly distributed.

Fry on a low heat for about 10 minutes.

Place the skillet in the oven for 10 minutes, or until the Frittata is browned on top.

Remove from heat and allow it to cool int he skillet. Gently edge the sides away from the pan with a spatula before lifting the Frittata out onto a serving platter. Serve with arugula or salad greens dressed with a citrusy dressing or you could even have a little dollop of garlicky aioli on the side.

WARM LENTIL AND ROASTED TOMATO SALAD

 

2 cups cherry tomatoes (try to find organic)

1 large red onion, peeled and cut into chunks

2tbsp olive oil

1tsp ground cumin

1tsp sea salt

2 cups green lentils

3 cups of water

1/2 cup good olive oil

1tbsp red wine vinegar

Juice of 1 lime

1 tsp of chopped fresh parsley or cilantro

1 tsp honey

Salt and Pepper to taste

4tbsp creme fraiche or sour cream

1/4 tsp chiptole paste (I make my past by blasting a can of Chipotle Chilis in Adobo Sauce in my blender. You can find this at the ethnic section in large grocery stores, and once you’ve made your puree, it will keep in an airtight container in your fridge for months).

1 ripe avocado (optional).

 

Serves 4

 

Pre-heat oven to 375 degrees F

Place the tomatoes and onions on a baking sheet and drizzle with the olive oil. It’s best to use your hands here to massage in the oil (great for your cuticles!). Sprinkle with cumin and salt and place in the oven for about 35-40 minutes or until everything is nicely brown and slightly shriveled.

Place the lentils and the water in a heavy saucepan and bring to the boil. Boil for 25 minutes and then drain off any excess water. All them to begin to cool.

Meanwhile whisk up the olive oil, vinegar, lime juice, parsley/cilantro,  honey and seasoning.

In a small bowl, mix 1/4 tsp of chipotle paste into your creme fraiche or sour cream.

When the veggies have finished roasting, remove them from the oven and allow them to cool for about 10 minutes.

Spoon the lentils onto a platter and gently mix in the onions. Top with the tomatoes, taking care not to mix them in – as you don’t want everything to become mushy. Dress the salad and then drizzle your Chipotle Cream over the top.

If you want to, add slices of ripe avocado.

WARM LENTIL & ROASTED TOMATO SALAD

I have just made the most delicious winter salad imaginable. I’ve literally just finished eating it, and wanted to share it with you right away. I get a bit tired of regular lettuce salads, particularly in the winter when at lunchtime, I want something a little more hearty – so this is a perfect winter lunch. You can make it a day ahead and take it in a reusable container to work. It also keeps well – for up to 3 days covered, in the fridge.

All the spicy tastes and different creamy textures work so beautifully in this dish, which would also make for a really impressive appetizer – obviously served on small salad plates.

Go ahead and give this a go, as I’m quite convinced you’ll enjoy it as much as I just have!

 

2 cups cherry tomatoes (try to find organic)

1 large red onion, peeled and cut into chunks

2tbsp olive oil

1tsp ground cumin

1tsp sea salt

2 cups green lentils

3 cups of water

1/2 cup good olive oil

1tbsp red wine vinegar

Juice of 1 lime

1 tsp of chopped fresh parsley or cilantro

1 tsp honey

Salt and Pepper to taste

4tbsp creme fraiche or sour cream

1/4 tsp chiptole paste (I make my past by blasting a can of Chipotle Chilis in Adobo Sauce in my blender. You can find this at the ethnic section in large grocery stores, and once you’ve made your puree, it will keep in an airtight container in your fridge for months).

1 ripe avocado (optional).

 

Serves 4

 

Pre-heat oven to 375 degrees F

Place the tomatoes and onions on a baking sheet and drizzle with the olive oil. It’s best to use your hands here to massage in the oil (great for your cuticles!). Sprinkle with cumin and salt and place in the oven for about 35-40 minutes or until everything is nicely brown and slightly shriveled.

Place the lentils and the water in a heavy saucepan and bring to the boil. Boil for 25 minutes and then drain off any excess water. All them to begin to cool.

Meanwhile whisk up the olive oil, vinegar, lime juice, parsley/cilantro,  honey and seasoning.

In a small bowl, mix 1/4 tsp of chipotle paste into your creme fraiche or sour cream.

When the veggies have finished roasting, remove them from the oven and allow them to cool for about 10 minutes.

Spoon the lentils onto a platter and gently mix in the onions. Top with the tomatoes, taking care not to mix them in – as you don’t want everything to become mushy. Dress the salad and then drizzle your Chipotle Cream over the top.

If you want to, add slices of ripe avocado.

Mushroom & Cauliflower Cheese

1 large cauliflower head

4tbsp butter

3tbsp all-purpose flower

2 cups whole milk

1 1/2 cups veggie stock

1 tsp dijon mustard

1 tbsp Worcestershire Sauce

1  1/2cups sharp cheddar, grated

1tsp salt

1/2tsp black pepper

1 cup brown mushrooms, chopped

3 slices prosciutto (optional)

1 cup grated mozzarella

Serves 4

 

Pre-heat oven to 375 degrees F

 

Cut the cauliflower into large florets and steam under just tender. Make sure you don’t over- cook, as it’ll become mushy. Run under cold water in the colander and set aside.

In a heavy saucepan, melt the butter and mix in the flour. Slowly begin to add the milk, a little at a time, stirring continuously. You need to keep stirring your white sauce until it’s done, or it will stick to the pan. As it thickens, continue to add the rest of the milk. As it thickens further, begin to add the stock. Add one cup of the stock and then still stirring, simmer your sauce for 3 minutes. You might want to add another 1/2 of stock, depending on how thick it is. It should be the consistency of heavy cream. When it’s done, mix in the mustard, Worcestershire sauce, salt and pepper and remove from heat.

Fry the mushrooms in a little veggie oil for 3 minutes and remove from heat.

Assemble the florets in a deep baking dish.

 

Arrange the mushrooms on top.

 

If you are using prosciutto, slice it thinly and add to the dish. Cover the florets with your white sauce. Finally top with the Mozzarella.

 

Place in the oven for 40 minutes or until bubbling and crispy on top.

Mushroom & Cauliflower Cheese

Cauliflower cheese is an absolute comfort food for me because my used to make it for us in the cold British winters. It’s such a great family dish, because it’s inexpensive, filling, healthy – and yet can easily tempt your kids to eat cauliflower, which they’d normally avoid like the plague.

I got a lovely cauliflower in my Farm Fresh box, so whipped this up promptly. I also had some mushrooms that needed using up, so put them in, which added a lovely nuttiness. I also added a little salty prociutto, but if you’re veggie, you can obviously skip this. Actually if you’re vegan, you can make this, substituting vegan marge and soy milk for the milk and butter.

The key in making this delicious, is to create a really tasty white sauce.

1 large cauliflower head

4tbsp butter

3tbsp all-purpose flower

2 cups whole milk

1 1/2 cups veggie stock

1 tsp dijon mustard

1 tbsp Worcestershire Sauce

1  1/2cups sharp cheddar, grated

1tsp salt

1/2tsp black pepper

1 cup brown mushrooms, chopped

3 slices prosciutto (optional)

1 cup grated mozzarella

Serves 4

 

Pre-heat oven to 375 degrees F

Cut the cauliflower into large florets and steam under just tender. Make sure you don’t over- cook, as it’ll become mushy. Run under cold water in the colander and set aside.

In a heavy saucepan, melt the butter and mix in the flour. Slowly begin to add the milk, a little at a time, stirring continuously. You need to keep stirring your white sauce until it’s done, or it will stick to the pan. As it thickens, continue to add the rest of the milk. As it thickens further, begin to add the stock. Add one cup of the stock and then still stirring, simmer your sauce for 3 minutes. You might want to add another 1/2 of stock, depending on how thick it is. It should be the consistency of heavy cream. When it’s done, mix in the mustard, Worcestershire sauce, salt and pepper and remove from heat.

Fry the mushrooms in a little veggie oil for 3 minutes and remove from heat.

Assemble the florets in a deep baking dish.

Arrange the mushrooms on top.

If you are using prosciutto, slice it thinly and add to the dish. Cover the florets with your white sauce. Finally top with the Mozzarella.

Place in the oven for 40 minutes or until bubbling and crispy on top.