ASPARAGUS AND FETA FRITTATA
Serves 4-6
15ml olive oil
15ml butter
1 leek, sliced
10ml chopped garlic
250g button mushrooms, sliced
4 eggs
4 egg whites
salt and pepper
100g mature cheddar, grated
15ml thyme leaves
1 bunch of asparagus tips, blanched
100g feta cheese, crumbled
Heat the oil and butter in an ovenproof frying pan. Add the leeks, garlic and mushrooms and fry until the mushrooms are soft.
Beat the eggs, egg whites and seasoning and pour into the pan.
Add the cheddar cheese and thyme.
Arrange the asparagus tips around the pan and sprinkle over the feta cheese.
Cook over a gentle heat for about 10 minutes, then place under a hot grill to set the top.
Remove and serve sliced into wedges.
EGG AND BACON POTATO SALAD
Serves 6-8
MAYONNAISE
1 egg
200ml mild flavoured olive oil
45ml lemon juice
5ml Dijon mustard
salt and pepper
SALAD
250g Mediterranean potatoes
125g streaky bacon, cooked and chopped
1 bunch of spring onions, chopped
45ml toasted sesame seeds
60ml chopped coriander
250ml prepared mayonnaise
10ml sesame oil
4 eggs, hard-boiled and quartered
MAYONNAISE: Combine all the ingredients in the jug of a stick blender. Insert the stick blender and blend until a thick mayonnaise is formed. Adjust the lemon juice and seasoning to taste. Store in the fridge until required.
SALAD: Boil the potatoes until tender when pierced with a knife.
Drain and cool.
Peel the potatoes and cut into chunks.
Place in a bowl with the bacon, spring onions, sesame seeds and coriander.
Combine the prepared mayonnaise and sesame oil and add to the potatoes. Toss to combine.
Spoon into a serving dish and add the eggs.
BUBBLE AND SQUEAK FRITTERS
Makes 8-10
4 potatoes
125g bacon bits
1 onion, chopped
10ml chopped garlic
125g Brussels sprouts
2 carrots, finely diced
60ml chopped parsley
salt and pepper
1 egg, beaten
oil for frying
fried or poached eggs, to serve with fritters
Boil the potatoes in their skins until soft. Drain. When cool enough to handle, peel and chop.
Mash roughly. In a pan, fry the bacon until crisp. Remove and add to the mashed potato. Add onion and garlic to the pan and fry until soft. Boil the Brussels sprouts and carrots until soft.
Roughly chop the Brussels sprouts. Add sprouts and carrots to the pan and fry for a few minutes. Add the mixture to the potatoes. Add the parsley, seasoning and egg and mix well.
Shape the mixture into 8-10 patties and refrigerate for at least an hour. Heat a little olive oil in a frying pan and fry the patties until golden on each side. Serve topped with a fried or poached egg.
SPICY RICE WITH EGGS
Serves 4-6
30ml olive oil
15ml butter
2 red onions, sliced
45ml korma curry paste
10ml chopped garlic
15ml grated ginger
250ml basmati rice
500ml vegetable stock
salt and pepper
4 eggs
60ml chopped coriander
Heat the oil and butter in a large, heavy-based frying pan and fry the onions until nicely browned – about 10 minutes.
Remove half the onions and set aside. Add the curry paste, garlic and ginger and cook for a minute.
Add the rice and stir well to coat the rice with the spices. Add the stock, cover and simmer until the rice is tender.
Use a spoon to make four indentations in the rice. Break an egg into each.
Cover and cook for about five minutes until the eggs are just set.
Sprinkle the remaining onion and chopped coriander over the top.
ANGELA DAY
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