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.
The classic Italian soup and perfect for the winter months. I like to fry some pancetta first with an onion and garlic before adding the diced vegetables. Mix up your vegetables for variations. I always add cabbage towards the end for a few minutes along with a little bit of pasta. Be careful and don’t add too much pasta as it will expand and ruin the soup. If you have some parmesan cheese rind, throw that in whilst cooking. Italian’s don’t like to waste anything.
It has taken a while but I finally got round to roasting a chicken and why hadn’t I done this earlier!? This is a Jamie Oliver inspired recipe. The chicken sits on a combination of potatoes, carrots, pumpkin, onion and garlic, cooking the entire time with the chicken. The beauty of this dish is it’s pretty simple. No fancy marinades, just olive oil and seasoning. Add water to the bottom of the dish to stop the vegetables from burning too much (I didn’t really add enough but they still tasted great!).
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.
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!
Change of scenery when Belgian flavours took over my kitchen and palate thanks to a special guest appearance from a wonderful Belgian chef. The beauty of this dish is that you have two meals in one. The mussels were delicious as always, however, they were cooked in a vegetable broth that compliments them very well. We simmered the broth for 45 minutes with a mixture of shallots, onions, celery, leeks and carrots. Use your imagination to create your own flavours.
Belgium’s best kept secret is best served with “frites”. Homemade of course. Use different types of potatoes to mix things up.