Brendan found a stash of eggs under your house from the girls so we have a bit of a egg build up, over 3 dozen! we made a spinach and fetta frittata and maggie made a batch of kiss biscuits they always want to make kiss biscuits, a little treat for their lunch boxes this week. Maggie(7) and Stephanie (5) can now pretty much make them on her own I do give her a hand with the mixing, in the thermomix, and with the oven but she does all the measuring, rolling, cutting and decorating.

Stephanie made the frittata mainly because she looooves cracking the eggs!

Spinach and fetta Frittata

Make a pastry base or pie crust to line your pie dish or tray if you want, see this recipe

12 eggs
100 ml cream
1 small onion
2 cloves garlic
2 bunches spinach (or 180 grams frozen cooked like I used today)
2 tablespoons basil
50 Grams fetta
50 grams parmesan
salt and pepper

crush the garlic, finely dice the onion finely chop the spinach and basil and mix all ingredients together well with the grated and crumbled cheeses. pour into a pie dish or baking tray and bake for 20- 30 minutes in a moderate 180C oven. serve with chutney and salad.

 

 

Stephanie who is my fussier eater loved the spinach frittata, and called it Stephanie’s spinach pie. I wonder if she would have enjoyed it as much if i had just plonked it down in front of her and she wasn’t involved in the making of it?? The Kiss Biscuit recipe is from my book The Real food for kids cookbook, the book has lots of well tested ‘cooking with kids’ recipes. The book makes a quality gift and I have a sale on now so grab a few copies for any upcoming baby showers, gifts for new babies, kids (or adults) birthdays or even christmas if you want to be organised!

This is one curry that may surprise you at how easy it is to prepare the spice mix for such a tasty meal with so few simple pantry ingredients. Roast and grind your own spices if you have the time and equipment to do so, but I mostly use ground spices at home for ease. The added bonus of a curry is that it will improve in flavour as it sits so prepare it on the weekend for a busy weeknight meal. For these reasons this curry, with some rice and steamed greens, has been on the menu most weeks during winter. I make it extra hot so I serve the kids something I have pre prepared, frozen and defrosted and reheated.

2 brown onions
1 clove garlic
1 tablespoon butter
1 teaspoon turmeric
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon black pepper
1 teaspoon ground ginger
½ teaspoon chilli flakes
1 tablespoon lemon juice
1 kilo stewing steak or lamb
400 grams crushed tomatoes
1 tablespoon tomato paste
200 ml beef stock

dice the meat into about a 1.5 cm dice. Brown the meat on all sides in batches in a hot pan on the stove top.  In a heavy based oven proof sauce pan saute the diced onion and crushed garlic in the butter for a few minutes  until soft add the spices and cook for a few minutes add all the other ingredients and braise covered in a low 160 C oven for 1-2 hrs until tender.

Or put all ingredients in the slow cooker on high for 4-6 hours.

Or in the Thermomix chop the garlic and onion add everything else cook 100 C for 1.5 – 2 hours on reverse