quick and easy meals

Green Eggs and Ham Fritatta

Seaneen's Sunnyside Kitchen2 Comments
Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

Potato, Sausage, and Apple Skillet

Seaneen's Sunnyside Kitchen1 Comment

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage

Butternut Squash and Pea Curry

Seaneen's Sunnyside KitchenLeave a comment

This is an easy, healthy curry that even the most ardent meat lovers can enjoy.

Don’t be put off, if it seems that there are a lot of ingredients.  I know I prattle on about how good Asian supermarkets are, but you can build up a good stock of cheap spices that will help change how you cook.

Ingredients

500gms Butternut Squash (peeled, deseeded, and diced)

200gms Frozen Peas

150gms Red Lentils

1 Large onion (chopped)

2 Tbsp Coconut or other oil

1 Red chilli pepper

4 Cloves of garlic

1 Tsp Fennel seeds

1 Thumb sized piece of ginger

2 Tsp Garam Masala

2 Cardamom pods

500ml Vegetable stock

2 Tbsp Chopped coriander

Serves 4

Method

  1. Add the fennel seeds and cardamom pods to a dry pan and toast until you can spell the spices.
  2. Add the coconut oil and once heated add the onion and cook over a medium heat for 10-15 minutes, stirring occasionally.  The onions should be cooked gently until they caramelise and turn brown.  Taking the time to do this might seem like a bit of a faff, but it does help improve the depth of flavour
  3. Add the butternut squash (which has been diced in 1.5cm cubes), and continue to cook over a gentle heat for 5 minutes
  4. Grate the ginger and add to the pan along with finely chopped chilli, garam masala, red lentils, and vegetable stock, cook for a further 10 minutes
  5. Add finely chopped garlic to the pan, along with frozen peas, and cook 5 more minutes
  6. Check that the butternut squash is tender, and check the seasoning and adjust to your taste. (I usually go easy when adding chilli, as it’s always easier to add more, but if you like a super hot then go nuts)
  7. Serve with basmati rice or naan bread (or both if you’re a total carb junkie like me).  This curry reheats really well, and will keep in the fridge for 3-4 days

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