Mushroom, Sage & Baby Tomato Frittata

delicious variation to just plain eggs
serves 6

what you need:

6 organic eggs
200g mushrooms, roughly chopped
10 grape cherry tomatoes, halved
handful fresh sage leaves, roughly chopped
cracked black pepper
2 shallots, finely chopped
¼ cup extra virgin olive oil
¼ cup finely grated parmesan cheese

what you do:

in a heavy based fry pan, cook mushrooms with olive oil until golden brown
turn to a low heat, add shallots & sage leaves & cook for 1 minute
in a large bowl lightly beat eggs & ground black pepper
add eggs to fry pan
cook for a few minutes until base is golden brown
place tomato halves evenly on top of mixture
sprinkle with parmesan cheese
place pan in a hot oven for 5 minutes to finish cooking
and then finish for final 2 minutes under the grill to brown the top
remove from oven and gently remove frittata from the pan
serve warm on a wooden board cut into wedges


©Jane Grover 2010  janeCooks Nourishing Breakfast & Brunch Cooking Class   


Steamed Asparagus with Toasted Pine Nuts & Caramelised Balsamic

serves 4

what you need:

2 bunch asparagus
¼ cup (50g) Pine nuts
juice of half a lemon
1 tsp Caramelised Balsamic
1 Tsp Extra Virgin Olive oil
Parmesan cheese shavings to garnish

what you do:

trim the ends of asparagus as required
Put 500ml of water in a large fry pan or saucepan with a lid & steamer basket
or double saucepan steamer
bring water to boil on high heat on stove
once water is boiling
place asparagus into steamer with lid on to steam for approx 5 minutes
Put a small fry pan on to a low heat &  toast the pine nuts until golden brown
remove asparagus from steamer when tender
Serve asparagus on a platter, sprinkle with toasted pine nuts
Finish with drizzles of lemon juice, caramelised balsamic & extra virgin olive oil
Parmesan shavings & cracked pepper as desired.

©Jane Grover 2010  janeCooks Spring Flavours Cooking Class 2010  


Gourmet Pizza - Potato, Garlic, Rosemary & Parmesan

This topping enough for one base

what you need:

1 wholemeal pizza base rolled onto tray
1 large potato, peeled & finely sliced
1 clove garlic peeled & finely sliced
1 sprig of fresh rosemary, remove stalk
1 small Spanish onion, peeled & finely sliced
½ cup finely grated parmesean cheese
¼ cup of tomato sauce
Cracked black pepper
Pinch sea salt to season if desired

what to do:

Assemble ingredients onto pizza
Begin with tomato sauce, covering the pizza dough base, leaving a 1cm edge for a crust.
Cover with potato slices, garlic slices, onion slices & rosemary
Finish with parmesean cheese & cracked black pepper
Cook in hot oven 200 deg C fan forced for 15 mins

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Gourmet Pizza - Baby Tomato, Basil & Bocconcini Cheese 

This topping enough for one base

what you need:

1 wholemeal pizza base rolled onto tray
½ cup fresh basil leaves
10 grape cherry tomatoes, cut into halves
100g bocconcini cheese, cut into halves
100g mozzarella finely grated
¼ cup tomato sauce
Drizzle of caramelised balsamic

what to do:

Assemble ingredients onto pizza
Begin with tomato sauce, covering the pizza dough base, leaving a 1cm edge for a crust.
Cover with fresh basil leaves, tomatoes, bocconcini cheese
Finish with drizzle of caramelised balsamic & mozzarella cheese
Cook in hot oven 200 deg C fan forced for 15 mins

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Seasonal Vegetable Skewers 

these skewers can be done on the bbq in summer/spring & roasted in the oven in autumn/winter, choose seasonal vegetables, mix up your colours & combinations. serves 10
Summer Season

what you need:

1 punet round organic cherry tomatoes
2 med sized zucchinis
1 red capsicum
200g button mushrooms
¼ cup extra virgin olive oil
10 bamboo skewers*

what to do:

Leave tomatoes & mushrooms whole
Cut zucchinis into evenly sized pieces, not too large
Deseed capsicum & cut into similar size pieces
Arrange vegetables onto skewers, alternating the reds & green & finishing with the mushroom on top. (cherry tom, zucchini, capsicum, mushroom)
Brush vegetables with extra virgin olive oil
Pre heat bbq to high heat
Place skewers on bbq, turning frequently to avoid burning.
Once they have coloured a little, turn heat down to low and cook a further
5-10mins depending on how crunchy you like your vegetables.
Serve on a platter
*When using bamboo skewers soak first in cold water for 15 mins,
this reduces splintering & burning ends of skewers when on bbq.

©Jane Grover 2010  janeCooks Summer BBQ Cooking Class 2010


Vegetarian Frittata

Ingredients

  • 1 doz eggs
  • 1 jar cream
  • 200g sweet potato
  • 1 red capsicum
  • 500g pumpkin
  • 1 bag baby spinach
  • 1 jar Timboon fetta
  • 150g mushrooms
  • ½ bunch shallots
  • 3 cloves garlic

Method

  • Peel and cut pumpkin, sweet potato and capsicum into battons. Roast in oven until cooked.
  • Chop mushrooms and sauté with finely chopped garlic in a little oil, salt and pepper.
  • In a large bowl whisk eggs, 300mls cream and salt and pepper.
  • Add chopped shallots, baby spinach and fetta into egg mix.
  • When all other veg is cooked add to egg mix.
  • Line a baking dish with greese proof paper and pour combined ingredients into dish.
  • Bake in oven 180 for about 45 mins or until centre is cooked.
  • Allow to cool for 15 mins before turning out.
  • This will keep in the fridge for a few days.

Enjoy! Serves 10

©Peta Stambolis 2004


Corn Frittata’s with sautéed mushrooms and rocket leaves

Ingredients

  • 1 cup S.R. Flour
  • ¼ tspn Bicarb Soda
  • 2 tblspn Sugar
  • 1 Egg
  • ½ cup Milk
  • 1 Cob Corn
  • ¼ bunch Parsley chopped fine
  • Salt/Pepper
  • 250gm Mushrooms
  • 1 Bunch Rocket

Method

  • Combined sifted flour, bicarb, sugar, egg and milk in a bowl and whisk until smooth.
  • Bbq corn in the husk, until black and corn inside in cooked.
  • When cooled peel away husk and slice corn off the cob.
  • Mix corn through batter. Season with salt/pepper and add chopped parsley.
  • In a hot fry pan add a little oil and with a table spoon add one spoonful of corn batter to the pan, when golden in colour turn and cook on other side.  You can cook as many at a time as will fit into the pan.
  • Cut Mushrooms into quarters and sauté in hot oil. Season to taste.
  • Place 2 corn frittata’s on a plate and then some washed rocket leaves add sautéed mushrooms and drizzle with a little olive oil.
  • You could crumble some fetta and add sun dried tomatoes on top if you like.

You could have this for breakfast or a light snack.

©Peta Stambolis 2004

 


Mild Vegetable Curry

Ingredients

  • 50gm Fresh Ginger   
  • 450gm Desiree Potato 
  • 450gm Sweet Potato – Kumera  
  • 500g Butternut Pumpkin    
  • 300g Garden Peas    
  • 2 cans Coconut milk 
  • 1 Bunch English Spinach   
  • 1 can Chick Peas
  • 250g Zucchini
  • 1 Large Brown Onion
  • 100g Garlic
  • 2 Medium Carrots
  • 2 Tblspoon Ground Tumeric
  • 2 Tblspoon Ground Coriander
  • 2 Tblspoon Garam Marsla
  • 1 Bunch Coriander

Method

  • Peel & Chop Vegetables into chunk size pieces. Shell peas.
  • In medium to large Pot sauté onion, garlic, ginger & spices on low heat, stirring so that spices don’t catch on the bottom & burn.
  • Add peeled potato, sweet potato, pumpkin, carrot & coconut milk.  Cover and bring to the boil stirring occasionally.
  • Keep lid on and simmer for a further 5 minutes.
  • Add Cauliflower & Broccoli, simmer for 15 minutes
  • Add Zucchini & peas, cook for a further 10 minutes on low heat.
  • Wash and roughly chop spinach and coriander.
  • Take curry of the heat and add the spinach, coriander and washed and drained chickpeas.
    (The heat of the curry will wilt the spinach, Cooking the spinach with the curry will only discolour the spinach and you will lose the flavour.)
  • Season with salt and serve.

N.B. This type of curry is very nice served on some cous cous. Mmmmmmmmm.Serves 6-8 people

©Peta Stambolis 2004


Roasted Potato, Shallot and Cauliflower Bake

Ingredients

  • 1 Small Cauliflower
  • 400g Nicola Potatoes
  • 1/4Bunch Shallots
  • 2 Jars Barambah Cream
  • Salt/Pepper
  • 1 Medium Brown Onion
  • 2 Cloves Garlic

Method

  • Prepare vegetables
  • Peel and cut Potatoes into inch size pieces.
  • Portion Cauliflower into small size flowerets
  • Chop Shallots finely
  • Bake Potatoes in a moderate oven until golden, par boil cauliflower in salted water.
  • In deep pot sauté onions and garlic until golden.  Add cream and reduce by half.
  • In a baking tray place potatoes, cauliflower and pour reduced cream over the top.
  • Bake in moderate oven.
  • Sprinkle shallots over the top and serve as a side dish to your favourite meal or as I would just eat on its own with some crusty bread and not worry about your thighs

©Peta Stambolis 2004


Potato Gallete w/ Braised Leeks, Cherry Tomatoes and Asparagus

Ingredients

  • 1kg Nicola Potato
  • 1 Veg Stock
  • 3 Leeks
  • 1 Punnet Cherry Tomatoes
  • 1 Bunch Asparagus
  • 200g Butter
  • 100mls Red Wine Vinegar

Method

  • Peel Potatoes and slice very very thinly.  Layer the Potatoes into baking tray and pour the veg stock over the potatoes. Cut 100g butter into small cubes and put on top of the potatoes. 
  • Cover with foil and bake in oven for 30 minutes.
  • Remove foil and cook for a further 10 minutes. Potatoes should then be soft in the centre and slightly golden on top.
  • Clean leeks and slice into 5mm strips. Sautee leek in a little bit of oil and 100g butter. Add 100mls of red wine vinegar and simmer for 5 minutes. Add whole cherry tomatoes and cover with foil. The heat from the pot will slightly cook the tomatoes.
  • Trim up the Asparagus and blanch quickly.
  • To serve, cut a good portion of potato. (8cm X 8cm), then place the leek and tomato mix on top of potato and then a few asparagus spears on top of that.

This would be lovely as is or served with a white-fleshed fish.

©Peta Stambolis 2004


Spinach and Fetta Pie

Ingredients

  • 2 Bunch English Spinach
  • 1 pkt Fetta Cheese
  • 2 Eggs
  • 1 large Brown Onion
  • 375ml Cream
  • 2 clove Garlic
  • 150g Butter
  • 1 Pkt Filo Pasty

Method

  • Pick spinach off stalk wash and roughly chop leaves.
  • Sautee onion and garlic in fry pan, when cooked but not coloured quickly sauté spinach in the same pan.
  • In a bowl whisk eggs and cream together. When cool, add spinach and crumbled fetta.
  • Season with salt and pepper.
  • Melt butter – layer filo pastry into tray. 6 layers of pastry. (Will you need to brush melted butter in between each layer of pastry) You will need to make sure that the pastry also covers the side of the tray. The tray should be about 1 inch thick.
  • Then pour all of the spinach mix into tray, and finish with another 6 layers of pastry on top. (Remembering to brush melted butter between each layer).
  • Bake in oven at 180 until pastry is a light golden brown.

Serve with a side salad.   Yum!!

©Peta Stambolis 2004


Spinach, Cauliflower & Cheese Lasagne

Ingredients

  • 1-box Lasagne sheets
  • 1 Head Cauliflower
  • 250g Block Matured Cheddar Cheese
  • 1 bunch English Spinach
  • 1 jar Neapolitan sauce
  • 100g Garlic
  • 50g Butter
  • 50g Plain flour
  • 500mls Milk

Method

  • Place milk in saucepan and bring to simmer
  • In saucepan melt butter, when butter has melted, with a wooden spoon mix in flour until it forms a ball.
  • Slowly whisk in milk to make béchamel sauce. Season to taste.
  • Pre cook lasagne sheets
  • Cook cauliflower in boiling water with peeled whole garlic cloves until soft but not   mushy.
  • Slightly break up cauliflower and garlic with fork.
  • In a lasagne tray, cover bottom with nap sauce, then lasagne sheet, then cauliflower, then béchamel sauce, then lasagne sheet and repeat this process until you fill the whole tray.
  • Finish top with grated cheese and bake in oven until golden brown.

Serve with a side salad of mix leaf and balsamic vinegar.

©Peta Stambolis 2004


Vegetable Pasta with Creamy Sauce

Ingredients

  • 1 head Broccoli
  • 3 cloves garlic
  • 1 brown onion
  • 200g button mushrooms
  • 1 medium zucchini
  • 1 tspn spicy red pepper paste
  • Salt/pepper
  • 1 pkt spiral pasta
  • 600mls cream

Method

  • Finley chop onion and garlic
  • In a deep fry pan sauté onion and garlic, when translucent, cook sliced mushrooms, broccoli, and zucchini.
  • When vegetables are ¾ cooked. Pour in cream and simmer.
  • Reduce cream to sauce consistency.
  • Add 1 tspoon of spicy red pepper pasta and season with salt and pepper.
  • Toss through pasta.
  • You could add 1 bunch of rocket or baby spinach if you like.

Serves 4-6

©Peta Stambolis 2004


Spinach and Cheese Pie

Ingredients

  • 1kg spinach
  • 1 large onion
  • 10 spring onions
  • 1 tablespoon fresh dill
  • Quarter teaspoon grated nutmeg
  • 180g feta cheese
  • 3 eggs, lightly beaten
  • 20 sheets fillo pastry
  • 1 cup mozzarella cheese
  • Oil or butter

Method

  • Trim roots from spinach and remove damaged leaves.  Retain stems on leaves as they are tender. 
  • Wash several times, drain and chop roughly. 
  • Place in a large saucepan, cover and cook until wilted (about 5 – 6 minutes).  Transfer to colander and press well with wooden spoon to extract as much moisture as possible.
  • Heat oil in fry pan. 
  • Add onion and cook gently until transparent. 
  • Add spring onions and cook for 2 –3 minutes until soft. 
  • Add dill, nutmeg and eggs to spinach. 
  • Mash cheeses together with a fork and add to spinach. 
  • Mix well and season with salt and pepper to taste.  Add a little cayene pepper for extra taste.
  • Pre-heat oven to 325 – 350 degrees F, 160 – 180 degrees C, Gas 3.
  • Grease baking dish. 
  • Stack 10 sheets fillo or 1 puff pastry in dish. 
  • Spread spinach filling in dish. 
  • Place remaining sheets of fillo or puff pastry on top.
  • Bake for about 45 minutes or until puffed and golden. 
  • Let stand for 5 minutes. 
  • Cut into serving portions and serve.

Special thanks to Sue Bruce for this excellent recipe. We welcome all your recipe ideas, so please send them in…