Padmacara has added a photo to the pool:
When I asked my wife what she'd like for lunch today, she said: "Anything with eggs!" Sooo...
I find that egg and potato go well together, as do omelettes and tomatoey things. I did my grocery shopping this morning, and here's what came out:
ZUCCHINI, CAPSICUM, & TOMATO:
Since we've switched our electricity over to 100% renewable, I try to use cast iron and an induction hob as much as possible. Works really well for simmering stews like this.
Dice 1/2 of a red onion, a small shallot, and 3 cloves of garlic; heat a good glug of olive oil in a 2L pan, and sauter these (stirring from time to time) until translucent. Finely dice 4 medium tomatoes, add and stir.
Add salt, pepper, 'Italian' and 'Spaghetti Bolognese' herbs, a dash of Maggi sauce, a dash of curry powder (for depth), a good splash of V8 (original) juice — you could use tomato paste —and stir to blend well.
Cut a yellow capsicum (for colour) into thin 2cm slices, add and stir. Slice a zucchini into bite-sized 5mm slices, add and stir. Simmer over low heat, stirring occasionally, until vegetables are soft. Add some finely chopped fresh basil at the end, if you can.
Maybe decorate with a couple of fresh basil leaves, if you like?
Serves 2 with leftovers.
FRITATA
Crack 4 medium eggs in a rounded bowl, add a splash of water, and whisk until consistent.
Add a dash of curry powder, a tbsp of ground turmeric, chopped chives and parsley, a chopped chilli, salt, pepper, and a dash of Maggi. Let the flavours blend for as long as you can, whisking occasionally.
Shred two small potatoes into matchstick-sized julienne — I use a Moulinex 'Mouli', but you could use a grater, I suppose, since Moulis are pretty hard to find.
Slice a red onion into thin, 2cm long slices — well, whatever size you like, really.
In a fairly large skillet, maybe nonstick, heat up a good slab of butter (2.5cm x 2.5cm x 5mm?) and a splash of oil (to keep it from burning, I use olive) and fry the potatoes until they are just starting to turn golden. Add the onion, and sauter until the potatoes are really turning golden.
Whisk the egg mixture once again, and pour it around the skillet. Lift up the edges, stir around the middle, so that the mixture solidifies evenly.
Turn the heat down. Sprinkle 1/2 of the pan with a cheese of your choice — I used Mozzarella, but cheddar or another would work just fine — and cover for a minute or two, so that the cheese melts and the eggs finish cooking.
Heat up a couple of plates (1 minute on high in the microwave works well), and serve the lot.
Bon appetit, bien sûr! :-)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/44746720145/in/pool-74921284@N00
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