Sunday, 31 October 2010

Spinach and Tomato Frittata

Spinach and Tomato Frittata

6 eggs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
Fresh spinach, roughly chopped
5 cherry tomatoes, quartered

Beat eggs in a bowl.
Add the parmesan cheese, basil, salt, pepper and nutmeg; mix well. Set aside.
Lighly oil a skillet with olive oil. Heat over medium heat until hot.
Add spinach; cover and cook 2 to 3 minutes or until spinach is slightly wilted, stirring once or twice. Watch carefully to prevent burning. Spread the tomato slices evenly in the skillet over the spinach. Pour egg mixture over top.
Cover and cook over low heat for 12 to 15 minutes or until eggs are set.
Cut into wedges and serve warm.

Saturday, 23 October 2010


Robiola is an Italian soft-ripened cheese of the Stracchino family, made with varying proportions of cow, goat and sheep milk.

The cream-colored cheese has a smooth and a slight sour flavour, likely due to the high (52%) fat content.

Robiola is generally served as a table cheese, either alone or drizzle with olive oil, salt and pepper.

When storing it is advisable not to wrap the cheese in plastic. Since Robiola is a soft cheese, it is has to be refrigerated, unwrapped in its crust or wrapped in paper. Best used within a week of purchase.

If unavailable, you may use Brie or Camembert as a substitute.

Friday, 22 October 2010

Spatchcocked Poussin

Spatchcocked Poussin

1 whole spring chicken (poussin)
1 tsp minced garlic
1 tsp minced ginger
1 tbsp sesame oil
1 tbsp hoisin sauce
zest of 1 lime
juice of 1 lime
brown sugar
salt and pepper

To spatchcock the poussin, use a sharp pair of scissors and cut down either side of the spine. Take out the spine, then press down on the breastbone of the poussin to open it out flat.

Mix the rest of the other ingredients and rub the marinade all over the chicken pieces, place in a large ziplock bag and marinate at least an hour or better still overnight.

Preheat oven at 180C.

Place the poussin on the rack of a roasting pan. Roast for 30-40 minutes or until the poussin is reddish-gold on top, and cooked through.