All the roasted vegetables were used during the week in tasty salads and pasta dishes and the pumpkin I used last night in a risotto. Now unless you’re Nigel Slater, who seems to have huge wedges of goats cheese and other exciting ingredients that need “using up”, your end of the week fridge ingredients are likely something similar to mine – a pepper, a courgette, a couple of carrots, a kiwi, some chopped fresh pineapple, a few onions, eggs and a little bit of salami.But what to make with that odd assortment? Hmmm I feel a frittata coming on!
I grate the courgette, finely dice half the onion and the pepper then sauté them together in the wok with a little olive oil. Meanwhile mix the eggs well & chop the salami. When the vegetables are tender tip into a pie tin, mix in the salami and pour the eggs on top, I found some fresh rosemary so i chucked that in as well, then bake in the oven for 35 minutes or until the Fritata is fluffy & golden.
Blend the pineapple, kiwi, a banana and a handful of frozen raspberries with milk for a thick and delicious smoothie.
The carrots I chopped into finger-sized wedges for a healthy afternoon snack and store in the fridge until desired. I can already feel the vitamins coursing through me and Thomas seems happy too, now we’re ready for a taxing weekend of magazines, massage and movies.
No comments:
Post a Comment