Vegetable frittata

frittata
Frittatas are a healthy option for all meals at breakfast, lunch and dinner. This one has beetroot, mushrooms, zucchini, spinach and feta however you can mix up your ingredients. Simmer the eggs slowly and remember to place under a hot grill to give that golden finish.

Yellow beef curry

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In this dish, use thinly sliced beef and brown it quickly for 30 seconds or so and set aside. Simmer the curry ingredients with coconut milk for as long as you like. The longer the better. Then add the beef at the very end. This will stop it from being too chewy. Add roasted peanuts for extra flavour.

Mixed mushroom risotto

I love cooking risotto because there are so many variations. This mix includes button, swiss and porcini mushrooms. Take your time with risotto, the slower it simmers, the better it tastes. Place your dried porcini mushrooms in boiling water to bring them back to life and use the liquid to cook the risotto along with your stock. Be careful with how much porcini liquid you use as it be quite over powering.

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Drizzle with olive oil and garnish with fresh parsley to serve.

Kohlrabi

Cooking for me is about learning and experimenting with new ingredients, flavours and combinations. Sometimes this means getting inspiration from others, following recipes or sometimes going with my own ideas. When I saw this vegetable I didn’t even know what it but was curious as to what was underneath it’s purple and funny looking skin. It is actually a German turnip or cabbage and can be eaten raw or cooked. I baked it with truffle oil like any other hard vegetable. Without giving away the taste, I can say I will be buying this again.

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Take a chance in the kitchen and buy something you’ve never had before. You’ll be surprised at what you can find in your local fresh food shops. Happy 2015 everyone!