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Pink eye potato, sundried tomato and Brie Frittata

~ Eloise Emmett ~ Leave a comment

Making a frittata, basically a crust less quiche, is a good way to use up some leftovers in the fridge, here I’ve used leftover boiled pink eyes and ham. use up a few eggs too if you have hens that are laying well now and a good handful of fresh herbs from the garden, parsley, tarragon, thyme, basil oregano and chives. I steam my frittata in the bottom layer of the Varoma, with baking paper on the thermomix, cook for about 20 minutes/speed4/varoma temp. If you don’t have a thermomix bake it in the oven. Serve hot, or cold sliced is great for a picnic lunch with your favourite relish or chutney.

4 medium cooked pinkeye’s
200 grams ham
100 grams brie cheese
30 grams sundried tomatoes
½ cup fresh herbs
5 eggs
100 ml cream
½ onion
Salt and pepper

Lay the sliced potatoes, ham, diced onion tomatoes and chopped herbs on the bottom of a small greased baking dish or the bottom tray of the varoma covered in a layer of baking paper. Mix eggs with cream and salt and pepper and pour over. Top with sliced cheese and steam in the varoma for about 20 minutes or bake in the oven for about 20 minutes.

 

 

Pumpkin, cauliflower and red lentil Dahl

~ Eloise Emmett ~ 1 Comment

This is a very quick dinner idea and my kids love it but I leave the chilli out when making it for them. also great to have a few serves in the freezer for a quick healthy dinner or lunch in the thermos. You can pretty much use any veggies you have i made it recently with eggplant and zucchini.

2 cm piece ginger
2 garlic cloves
1 onion
1 red capsicum
1 large carrot
1 teaspoon oil
1 cup red lentils
1 ½ cup cauliflower
1 ½ cup pumpkin
1 cup water
20 grams palm sugar
1 teaspoon garam masala
½ teaspoon mustard seed
1 teaspoon ground coriander
0-1 teaspoon chilli
200 ml coconut milk
400 grams crushed tomatoes
Juice of ½ lemon
Salt and pepper

Crush garlic, ginger and chop onion, pepper and carrot into a fine dice and sate in the oil in a heavy based pot. Chop the cauliflower and peeled pumpkin into a 1 cm dice, and add as well as all the all the other ingredients to the pot and simmer for about 20 minutes until the lentils and vegetables are cooked, * if you are feeling fussy the pumpkin can be added after 10 and then the cauliflower after 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

In the Thermomix: Peel garlic and ginger and crush speed 4/ 5 seconds. Add onion, red capsicum, carrot and chop speed 4/ 3 seconds. Add oil and sauté speed 1/reverse/100C/2 minutes. Add all other ingredients and cook 100C/speed 1/reverse 15- 20 minutes. * if you are feeling fussy the pumpkin can be added after 10 minutes and then the cauliflower after another 5minutes of cooking but quite like them overcooked and mushy in this Dahl.

Serve with nann bread or some wraps to dip in and natural yogurt https://eloiseemmett.wordpress.com/2014/06/06/butter-chicken-and-nann-bread/

dahl