Author Archives: beepmode

Wild garlic, nettle and asparagus frittata with ricotta

Frittatas are one of the dishes that often get thrown together with leftovers in my house. This one, though, was more deliberate and worthy of a meal and a shopping trip in itself. I have suggested using wild garlic and nettles, if you can pick or buy some near you.

Prep 10 min
Cook 15 min
Serves 4

2 tbsp olive oil, or butter
1 handful wild garlic, or 1 garlic clove, peeled and finely chopped
1 small bunch spring onions
Salt and black pepper
2 x 250g bunches asparagus
2 big handfuls springtime greens – nettles, spinach, sorrel, watercress
Zest of 1 unwaxed lemon
8 eggs
100g ricotta

Put the grill on high. You will need an ovenproof frying pan about 25cm across.

Heat the oil (or melt the butter) in a pan. When warm, add the wild or chopped garlic and spring onions, and let them sizzle and soften. After two or three minutes, add the asparagus and cook for a further three or four minutes, until they have lost their rawness but are still crisp.

Add the greens (use tongs to protect your fingers if you are using nettles), allow everything to wilt for two minutes or so, season well, add the lemon zest and keep on a low heat.

Beat the eggs in a bowl and season well. Make sure they are well mixed. Pour the eggs into the pan. Let the eggs cook for a minute, to set, then use a rubber spatula to pull them away from the sides of the pan, allowing the raw egg to run into the gaps. Let that set for 10 seconds or so, then repeat three or four times. You are creating little layers of egg, which will mean a lighter frittata.

Once the eggs are mostly set but still a bit runny on top, scatter on the ricotta, then put the frittata under the grill to brown on top.

Use an oven glove to take the pan out, then loosen the frittata by running a spatula around the edges. Turn out the frittata by flipping the pan over on to a large plate. Then turn the frittata back over on to another plate so the pretty brown top is showing. Cut it into slices and eat warm or cold.

Source: The Guardian

Pasta with courgette sauce and spinach balls

Ingredients

For the spinach balls
500g/1lb 2oz spinach leaves, washed thoroughly, tough stalks removed
2 free-range eggs, beaten
pinch freshly grated nutmeg
1 garlic clove, blended to a purée with ½ tsp water
110g/4oz fresh white breadcrumbs
50g/2oz parmesan, or similar vegetarian hard cheese, freshly grated
salt and freshly ground black pepper
2-3 tbsp olive oil

For the pasta sauce
8 tbsp olive oil
2 garlic cloves, peeled, finely chopped
1 chilli, finely chopped
2 courgettes, trimmed, finely grated
60g/2¼oz parmesan, or similar vegetarian hard cheese, freshly grated
salt and freshly ground black pepper
400g/14oz rigatoni, cooked according to packet instructions, drained (reserve a few spoonfuls of the cooking water)

Method
For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.
Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach.
Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture.
Roll the spinach mixture into walnut-sized balls and place onto a baking tray.
Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.
When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.
Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.
Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften.
Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni.
To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top.

Source: BBC Food website

Leek, mushroom & goat’s cheese strudels

Ingredients
500g leeks, thinly sliced
150ml low-sodium vegetable stock
175g chestnut mushroom, sliced
4 large sheets filo pastry
1 tbsp olive oil
85g soft-rinded goat’s cheese or vegetarian alternative
1 tsp poppy seeds

Method
Heat oven to 200C/180C fan/gas 6. Put the leeks and stock into a large pan, then cover and cook for 5-8 mins until starting to soften. Add the mushrooms, cover again and cook for 3 mins, then remove the lid and continue to cook until the juices have evaporated. Tip the veg onto a large plate to cool slightly.
For each strudel, lightly brush half of each filo sheet with some olive oil. Fold the un-brushed side over to make a smaller sheet, 2 layers thick. Brush the edges with a little more oil, then spoon a quarter of the veg along one edge. Crumble over a quarter of the cheese, fold over the pastry edges, then roll up to seal in the filling.
Put the strudels on a baking tray, brush with any remaining oil and scatter over the poppy seeds. Bake for 25 mins until crisp and golden brown.

Recipe from Good Food magazine, December 2010