QUINOA AND MUSHROOM FRITTATA
Makes 16
250ml quinoa
500ml water
5ml salt
15ml olive oil
3 large courgettes, grated
30g butter
250g small button mushrooms, sliced
6 eggs, beaten
375ml grated cheddar cheese
150g feta cheese, crumbled
60ml chopped parsley
salt and pepper
Put the quinoa in a pot and place over a medium heat, stirring until the grains are lightly toasted. Add the water and salt and turn down the heat. Simmer covered until the quinoa is cooked and all the water has evaporated. Remove and cool in a bowl.
In a frying pan, heat the olive oil and fry the courgettes for a few minutes. Add to the quinoa. Heat the butter in the pan and fry the mushrooms over a high heat until lightly browned. Add to the quinoa. Add the eggs, cheeses and parsley. Season generously.
Divide the mixture into well-greased muffin tins and bake at 180°C for 25-30 minutes until golden brown and set.
Cool in the pans for five minutes before removing. Serve warm or cold.
EGGY MUSHROOM BAKE
Serves 4-6
750ml cubed ciabatta bread
60ml olive oil
60ml chopped thyme leaves
10ml chopped garlic
60g butter
1 large onion, chopped
250ml chopped celery
1 yellow pepper, diced
1red pepper, diced
500g button mushrooms, quartered
500ml cream
6 eggs
250ml grated Parmesan cheese
salt and pepper
80ml chopped parsley
Place the bread in to a large bowl.
Combine the olive oil, thyme and garlic and mix well. Pour over the bread and toss to coat. Spread the bread out on to a baking tray and bake at 180°C for 10-15 minutes until golden.
Remove and place back into the bowl. Heat the butter in a pan and fry the onion, celery and peppers until soft. Add the mushrooms and fry until browned. Add to the bowl with the bread.
Combine the cream and eggs and mix well. Stir in the cheese and season generously.
Pour over the bread mixture. Add the parsley and mix everything together.
Pour the mixture into a greased ovenproof dish and set aside to stand for 30 minutes.
Bake at 180°C for 30-40 minutes until set and golden brown. Serve warm.
MUSHROOM STEAK WITH HERB BUTTER
Serves 4
HERB BUTTER
60g butter, softened
80ml chopped mixed herbs
5ml chopped garlic
salt and pepper
MUSHROOMS
4 large mushroom steaks
60ml olive oil
5ml chopped garlic
15ml chopped thyme
salt and pepper
BUTTER: Mix all the ingredients well together. Shape into a log and wrap in cling film. Freeze until firm.
STEAKS: Mix together the oil, garlic and thyme. Heat a griddle pan to high heat.
Brush the mushrooms with the oil mixture and cook until golden on both sides.
Take care not to overcook the steaks as they will become soggy and watery. Season well and serve with a slice of herb butter.
MUSHROOM PATE
Serves 6-8
50g butter
500g portabellini mushrooms, halved
10ml chopped garlic
250g ricotta cheese
salt and pepper
30ml chopped thyme leaves
Heat the butter and fry the mushrooms and garlic until most of the liquid has evaporated.
Remove from the heat and place in a food processor. Add the ricotta, salt, pepper and thyme and purée until almost smooth. Place in a serving dish and refrigerate until well-chilled.
Serve with toast or savoury biscuits.
ANGELA DAY
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