This is Seán's favourite frittata. It's not mine! You see I can eat a little blue cheese but not to the extent where it's the main ingredient. However I've included on the blog as I'm pretty sure there's a load of people out there that love blue cheese.Read more
The best thing about making breakfast frittatas is that you can pretty much throw anything in them. Odds and ends from the fridge or leftovers from the night before. The key is to show constraint and use 3-4 ingredients, otherwise it just all becomes a bit of a mush!
One of my favourite “Leftovers” frittatas is the Monday morning one, using the roast Sunday dinner remnants. Roast chicken & stuffing, sliced beef & broccoli, pork & leek, potatoes & whatever veg… it all works.Read more
So what’s the difference between an omelette and a frittata you ask?
Basically an omelette is cooked quickly and is then used to enclose a separately cooked filling, whereas a frittata is cooked slowly with the other ingredients mixed in with the egg, and then finished off in the oven.
This Sausage, Sage & Shallot Frittata is my firm favourite.Read more
So, over the last few months my husband Seán has started making weekday omelettes whilst he embraces his new reduced carbs lifestyle and as a way of stopping his obsession with toast and marmalade for breakfast.
I'm not a big omelette fan, as they tend to leave me feeling queasy, but as I sat eating my Activia I watched him rustling up increasingly interesting combinations day after day using whatever he could find in the fridge. At first I would taste a mouthful "for research purposes obviously" and then I found myself clearing up just so I could steal his leftovers.
Fast forward to now and I'm demanding that he makes omelettes to share.Read more
This is definitely an in-a-rush-to-eat-midweek sort of salad. Boiling and peeling the eggs is the most labour intensive part! For speed I buy the ham hock pre-cooked and shredded from Marks & Spencer, and although I prefer home-made croutons, you can always buy them instead - or just toast a slice of sourdough.
The dressing uses buttermilk, instead of mayo or sour cream, and it's big bold flavour finishes the salad off perfectly. I've used a local blue cheese called "Sperrin Blue", a Dart Mountain Cheese which is a semi soft, creamy, pasteurised blue cheese which is only lightly veined. I don't like it too funky!Read more
Not to be confused with a Lemon Tart, i.e. a home-made, sticky, lemon curd bake, a “tarte au citron” is something you’re more likely to find in a french patisserie.
Using no less than 9 eggs [3 in the pastry, 6 in the filling] you’d expect this tart to taste “eggy”, but it doesn’t!Read more
I’m calling these “Scotch Eggs Derry style” because they are a traditional scotch egg, i.e., a boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried, but the sausage meat wrap that I use is an adapted version of a pork stuffing I use to stuff a chicken.
I use Denny’s Gold Medal Pork Sausage Meat [a 200 year-old Irish brand] mixed with proper pork mince. I then flavour it with a mixture of fresh herbs [sage is the essential herb in the mixture] and roll it in Panko breadcrumbs for an extra crunchy exterior.Read more
I've noticed over the years different climates has a serious impact on the results of your baking. I wasn't able to bake at all in Jamaica as the heat and pretty useless AC killed anything that was meant to rise!Read more