It's Saturday night and I am happily stuck in my kitchen. I baked butternut squash and still can't decide what I am going to do with it. While I'm trying to resolve this puzzle hubby demands something nice, something overload potatoes and eggs! Ok this puzzle is no brainer! This can be frittata only! The recipe comes from Hugh Fearnley-Whittingstall book called veg everyday!
I love the book, love Hugh F-W's recipes in general.
Over-roasted roots frittata - Hugh F-W recipe
Serves 4 (but we ate it all - in our defence it was our dinner)
Ingredients:
600g mixed winter veg - I used 2 small beetroots, 200g butternut squash and the rest were potatoes and one onion
1 large garlic clove, finely chopped
3 tbsp rapeseed oil
7 large eggs
a handful of chopped fresh mixed herbs - I used parsley, lemon thyme and chives
20g of grated hard goat's cheese
sea salt and black pepper
Preheat the oven to 190C (fan assisted). Peel the onion and thickly slice, other vegetables peel and dice into small cubes. Put all the veg in the ovenproof dish, add garlic, oil, salt and pepper and toss well. Roast for about 40 minutes until the vegetables are tender and a starting to caramelise.
In a bowl beat the eggs with salt, pepper and herbs. Take the dish out of the oven, pour the egg mix evenly and scatter the cheese. Return to the oven for 10 -15 min until the egg is set. You can set up the grill to get a bit of brown colour on the top. Serve warm or cold.
Now as for the wine we are huge carmenere lovers. We discovered Terra Noble in a lovely wine shop in Brighton on a daily visit but thank to my quick research we found another lovely wine shop in Pimlico where the owner, and thank Gods for that, stocks Terra Noble. We tried both variations: Reserva which is around £12 and the slightly cheaper version which is just under a tenner. Both stunningly good! Highly commended full-bodied red with character. Cheers!
Mentioned wine shops:
Brighton: Twenty One Wines
Pimlico: Wine Cellars
I love the book, love Hugh F-W's recipes in general.
Over-roasted roots frittata - Hugh F-W recipe
Serves 4 (but we ate it all - in our defence it was our dinner)
Ingredients:600g mixed winter veg - I used 2 small beetroots, 200g butternut squash and the rest were potatoes and one onion
1 large garlic clove, finely chopped
3 tbsp rapeseed oil
7 large eggs
a handful of chopped fresh mixed herbs - I used parsley, lemon thyme and chives
20g of grated hard goat's cheese
sea salt and black pepper
Preheat the oven to 190C (fan assisted). Peel the onion and thickly slice, other vegetables peel and dice into small cubes. Put all the veg in the ovenproof dish, add garlic, oil, salt and pepper and toss well. Roast for about 40 minutes until the vegetables are tender and a starting to caramelise.
In a bowl beat the eggs with salt, pepper and herbs. Take the dish out of the oven, pour the egg mix evenly and scatter the cheese. Return to the oven for 10 -15 min until the egg is set. You can set up the grill to get a bit of brown colour on the top. Serve warm or cold.
Now as for the wine we are huge carmenere lovers. We discovered Terra Noble in a lovely wine shop in Brighton on a daily visit but thank to my quick research we found another lovely wine shop in Pimlico where the owner, and thank Gods for that, stocks Terra Noble. We tried both variations: Reserva which is around £12 and the slightly cheaper version which is just under a tenner. Both stunningly good! Highly commended full-bodied red with character. Cheers!Mentioned wine shops:
Brighton: Twenty One Wines
Pimlico: Wine Cellars
No comments:
Post a Comment