Some of my favorite dishes are the really simple ones. Quality of ingredients like the eggs is key though and you’ll taste the difference once you started. Like most of my dishes this recipe can easily be played with. Exchange the veg with whatever veg you have to use up, add whichever herbs you like and add some flavor boosters like feta cheese or a bit of smoked salmon or Parma ham if you’re not on a vegetarian diet. Be brave!
For today’s version of frittata I served myself from veggie leftovers of the fridge and our new herb garden on the balcony. Oh my! The joys of fresh herbs are just indescribable for me! Really try to include more of them in your daily diet, they not only tickle your taste buds but are also have tons of health benefits. Nice side effect of this dish is also that it gives you a good chunk of your daily needed protein which is too often neglected on a mainly plant based diet.
What you need
4 eggs, preferably organic
2 handful of veggies: I used 2 small zucchinis, some mushrooms and leftovers of green asparagus
A splash of milk (I used coconut)
1 clove of garlic
Lots of fresh coriander and basil
Some coconut oil
Pepper (get yourself a proper pepper mill and a nice mix of proper corns, so worth it!)
What to do
Heat up a medium sized pan (non stick) with a table spoon of coconut oil (remember better not to use olive oil when it’s heated). Slowly fry the chopped up veg for a bit until they get nicely caramelised (light brown, that boosts the flavors). In the meantime beat the eggs with milk of your choice, salt and pepper. Pour it over your veggie mix. Put on a lid. Now let it sit for about 10min (can depend on job and pan, try to move it carefully. When it seems solid in the bottom it’s time). Take of the lid and put a dish on top of the pan. Flip carefully. Now repeat the other side for 10 more min.
Enjoy with a nice salad. I made a yummy quick tomato avocado salad with fresh basil, olive oil, salt and lemon juice. Enjoy as a light lunch or dinner! And if you’re lucky and have leftovers it’s also great for a take away snack.
Let me know about your favorite variations!
Even though they might be a bit slimy, I actually love okra. Okra??? In case you never heard about okra (also called ‘ladyfingers’), it’s those small green thingies which look a bit like a mixture of zucchini and green beans. Well,… kind of 😉
The way I like okra the best is in an oriental (india? moroccan?) style. Never knew exactly where to get them and how to prepare them I stumbled over them in a tiny veggie story nearby my weekly yoga class with Michelle at Lily Agius’ Gallery in Sliema. Surprise, surprise! They did not only have boxes of fresh okra but also fresh coriander which doesn’t happen very often here in these latitudes. So, the home made okra experiment was ready to start! Check out the result…
After surfing the web for various ways of preparing okra (from roasting to boiling, from stews to curries) I decided to go for my favorite way: quick and easy but promising tasty! Just consider one important thing which I will never ever forget anymore after cooking this meal: get rid of the big ones and only take the small ones.. The small ones get soft and tender, the big ones are hard, chewy and contain more fibre than your mouth can take 😉 (they just landed in the bin, full stop.) Btw. okras are super healthy for you, read more about the benefits here..
What you need…
- 1 box of okra
- 1 onion (I prefer brown or red), chopped
- 2-3 cloves of garlic, finely chopped
- Delicious spices (and that’s the heart of this dish for me):
1) I used a wonderful mix called SAMBAAR which contains cumin, tumeric, cumin, pepper, chilie, asafoetida and fenugreek
2) DUKKAH which is an african-oriental mix of chashew nuts, peanuts, hazelnuts almonds, sesame, cumin, coreander, paprika, salt and pepper (I also used this in a wonderful crispy cauliflower crumble)
- Some fresh, ripe tomatoes
- Sea salt
- Olive oil
As a side I made wholewheat couscous with fresh lemon juice, salt, a bit of sambaar and tons of fresh coreander.
What to do…
Boil some water and put it on top of the couscous which is prepared with the spices and olive oil in a glass bowl. Cover with a plate and let it soak. Heat up the olive oil in a roasting pan. Wash the okra (don’t forget to get rid of the big ones and only use the small ones). Start roasting the chopped onions in a griddle pan for some minutes on medium heat, add the okra so they get a nice colour. Add the chooped garlic and spices, let them roast (and have some wine or set the table =). Taste one, see if they got soft, add the fresh chopped tomatoes and turn down the temperature. Let it simmer a bit, add a bit of water. Gently stir the couscous with a fork, lifting it to get as much air in as possible. Add some more olive oil, lemon juice and salt. Turn of the hub and season the okras to taste and serve together.
Hope you ENJOY 😀
Riding on my buckwheat wave I made my second batch within a week! This time I must say I liked it even better than the first one… if you try them both, let me know which one you prefer… but this time the sweet of the dried currents and the bite of the almond flakes make eating this light salad even more fun! The greatest thing is not only that all ingredients boast of health and flavour, but also that if you have the buckwheat ready prepared this meal is made upso fast, you don’t even need 10min, promised!
What you need:
- 1 cup of buckwheat (I like to do this in the morning when I get my morning wheat grass to start the day)
- Water for soaking
- Half of a pepper (I think in this one the orange is perfect in the color mix)
- A chunk of red cabbage
- A small bowl of green peas
- Half of a feta cheese (I like sheep or goat as I try to reduce cow milk as much as I can)
- 1 spring onion
- A handful of dried currants
- A handful of almond flakes
- Olive oil
- Apple cider vinegar
- Sea salt & pepper (freshly ground)
What to do:
Put the buchkwheat in a bowl and cover it with water, let it soak for 2hours or a bit more. Drain the rest of the water. Chop the vegetables and feta cheese. Mix with the buckwheat, add currents and almond flakes. Dress with olive oil, apple cider vinegar, season to taste with sea salt and fresh pepper.
Summer is full on here in Malta and it hits me with guilt that I haven’t been writing for 1,5 month. Sorry for that! I’m sure you know these times when things are going crazy with work and private stuff and without knowing time is just flying like a jumbo jet and suddenly 6 weeks have passed. Well, this is what happened to me.
Also, I have to confess, the recent heat here in Malta makes my culinary desire a bit weaker. It’s just too hot to stay at home and experiment in the kitchen and find the pleasure in reading recipes, coming up with new ideas or sitting in front of the laptop for some blogging. All you want to do is finish work and jump in the water.
HOWEVER, it’s time and finally there’s a new dish I just tried out two days ago which I would like to share with you! It’s a cold melon soup, based on a recipe which I found on yummly.com and changed a bit to my own taste. It’s a super quick, very refreshing and unusual taste.
All you need:
- 1 honeydew melon (I’m sure also sugar melon is fine)
- coconut milk (not the thick one from the cans but the one which comes in a milk carton)
- 1 lemon
- bit of ginger (depending on taste)
- lemon pepper
What to do:
Peel and chop melon, get rid of all seeds, squeeze juice of a lemon, finely chop the peeled ginger and throw everything in a food processor. (If you have different attachments use the one which you normally take for making smoothies. ) Add salt depending on taste, some lemon pepper , whizz and taste how you like it. When ready put it in nice glasses and serve it as a light and cooling dinner with some oat crackers or as a starter of a light menu.
What’s your favorite cold soup? Let’s share for inspiration!