Pea and Feta Frittata

Mint is abundant in my garden, and I’m always looking for new ways to incorporate it into dishes. It goes nicely with new potatoes, but also with peas, so here’s a refreshing spring pea frittata with feta cheese, mint, and a little thyme for good measure.

Pea, Feta and Mint Frittata

Cook 1 cup of baby peas until tender. Drain and set aside. Preheat your grill. In a medium non-stick frying pan, sauté 1 chopped onion in a little olive oil until soft. Beat 4 eggs and 2 tbsps cream together, seasoning with salt, freshly ground black pepper and 1 tsp thyme. Pour into the pan with the onions on a medium to low heat, and stir once. Then add the peas and 3 fresh mint leaves finely chopped and let it cook gently for a few minutes until the top starts to set.  Crumble 75g feta cheese and 25g grated parmesan over the top and cook for a further 3-5 minutes. (You could put a lid on the pan to speed this up.) Finally, put under a hot grill for a couple of minutes until sizzling.

What do YOU do with fresh garden mint?

Rhubarb Crumble Chocolate Cake

I found the recipe for this cake on the UK Lindt website – I find Lindt chocolate unbeatable, especially for baking,  although Milka comes a close second. And this rhubarb chocolate combination is fabulous! The cake alone is a perfectly moist chocolate cake recipe which I will certainly use again for other cakes. The rhubarb and crumble topping adds some zing!

Here’s the original recipe, Lindt’s Rhubarb Chocolate Crumble Cake …. and here is mine, slightly adapted:

For the Crumble:

• 50g (2 oz) cold butter, 100g (4 oz) flour, 50g (2 oz)sugar

Rub the butter into the flour and sugar until nice and crumbly

For the Cake:

Beat these ingredients together with a whisk/electric whisk.

• 2 eggs
• 200ml (4/5 cup) milk
• 100ml (2/5 cup) sunflower oil
• 75g (3 oz) icing (powdered) sugar
• seeds of one vanilla pod
• 100g (4 oz) melted dark chocolate (melt in a bain-marie)
  
• a pinch of salt

Sift the next 3 ingredients and gently fold  into the batter with a large metal spoon.

• 200g (8 oz) flour
• 1 tsp baking powder
• 1 tbsp cocoa powder

Pour into a 20 x 20cm (8×8 inch) pan lined with greaseproof paper.

Press 200g (8 oz) chopped rhubarb onto top of cake.

Sprinkle the crumble on top. Bake for 35-40 minutes at 180°C (350°F). (If making cupcakes, as the Lindt website shows, the baking time will only be about 20-25 mins)

Have you been enjoying rhubarb season?

Rhubarbanana Bread

Recently I was wondering if bananas would go with rhubarb… surely they would add sweetness and take away some of the sharp edge of the rhubarb? Well, only a day or so later Christina (from My Hesperides Garden ) commented on my post Dreaming of Crumble and suggested adding banana. Thanks Christina!

Well the crumble hasn’t evolved yet, but my banana bread has been adapted! Try this – it’s really tasty!

• 150g (1 cup) plain flour
• 75g (¾ cup) ground almonds
• 75g (1/3 cup) brown sugar
• 75g (1/3 cup) white sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup roughly mashed ripe banana, (2 large or 3 small bananas)
• 75g (1/3 cup) butter, room temperature (75g)
• 2 tbsps milk
• 2 eggs
• 1 small banana cut into bite sized chunks
• 2 sticks young rhubarb, sliced (about 100g-125g or 1 heaped cup)

Preheat oven to 190°C and grease and flour a loaf tin or similar baking tin (I used a 500g/1 lb tin and had enough for a few cupcakes too).

Sieve flour, salt, ground almonds, sugar, baking powder, and baking soda together. Mash bananas and butter together, and mix in milk and eggs.  Combine with the flour mixture.  Fold in the banana chunks and rhubarb slices and pour into cake tin.

Bake for 30-35 minutes, or until set.  Cool a little before removing from the tin.

Good served warm (with cream!)

And it stays nice and moist for a couple of days. (Probably longer, but we ate it too quickly! )

Enjoy!

(Another rhubarb cake recipe coming soon!)

How do you like your rhubarb?

Herby Stuffed Mushrooms

My chives were the first herb to appear in the garden, mid-April, and now I also have a little parsley, some sage and thyme.

Time to make something herby!

Clean/peel 400g (14 oz) large mushrooms and remove the stems – chop these and put them on one side. Whizz 70g (2 1/2 oz) wholemeal bread (about 1 slice) with a generous handful of fresh herbs in a blender/food mixer and mash in 75g (2 1/2 oz) cream cheese, some salt and black pepper and 1 egg. Mix in the reserved mushroom stems and press the filling into the mushrooms. Drizzle 1 tbsp olive oil over the top and bake for 30 minutes at 180°C. Just before they are done, sprinkle a little grated parmesan over the top.

These can be made as herby or spicy as you wish. Nice as a starter or side dish.

Do you have fresh herbs in your garden?

Pineapple Upside Down Pudding

Have you ever come across this amazing blog?

Foodimentary

If you have, then perhaps you already know that today is National Pineapple Upside-down Cake Day – in the US, I presume, but why limit it to one continent?! This should be a World Day!

This is my Mum’s recipe, and is still one of my favourite puddings – so simple, quick and delicious!

Mum’s Pineapple Upside Down Pudding

• 1 small can of pineapple rings
• 5 or 6 glacé cherries
• 2 tbsps brown sugar
• 100g (7 tbsps) butter
• 100g (4/5 cup) SR flour
• 100g (3 1/2 oz) sugar
• 2 eggs
• extra butter for greasing tin

Generously grease a 20cm (8 inch) sandwich tin with the extra butter and sprinkle the brown sugar all over, including the sides. Arrange 4 pineapple rings on top and put half a glacé cherry in the centre of each ring and the gaps between. Preheat oven to 180°C.

Beat butter and sugar until light and creamy, add eggs slowly and then sift and fold in the flour carefully. Spread the batter over the pineapple rings and bake for 20-25 minutes. Turn out onto a plate and serve hot with cream.

Enjoy!