Sundried Tomato and Green Vegetable Frittata

It does not get easier than this.  I have your breakfast, lunch, dinner or snack attack all sorted for you today.  Isn’t this the perfect meal ?  I love a meal that can be for whatever meal you want it to be.  Throw in a salad and you have lunch or dinner…who is complaining !  🙂 .

You know I seem to have this thing about zucchini’s.  Well, instead of having them sliced, diced or spiralized, this time I have grated them !  I know !  For some reason biting into a chunk of zucchini didn’t appeal to me today, cooked or not, soooo I present to you, grated zucchini.  This needs a teeny bit of work to get the excess water out, which I highly suggest otherwise the frittata will be a bit on the soggy side.  The sundried tomatoes are heavenly with this and add such an amazing flavour.  Guys, this frittata is insane !!!! in a good way, trust me.  And…..it can be eaten hot or cold !!!

In fact, it may be a good idea to make two at once, because if your family are anything like mine, one will be gone in a blink of an eye… In fact, let’s get real here, mine came out of the oven, piping hot and everyone wanted… It didn’t last long and I was requested to make another.  Either it was really good, or my family was starving.  Either or, another was made, but this time the hungry mouths were put on hold so photograph’s could be taken.

Sundried Tomato and Green Vegetable Frittata

Preparation time:  25 minutes

Cooking time:  20 minutes

Total time:  45 minutes

Ingredients:

1 cup (250 milliliters) packed grated zucchini/courgette/marrow

6 free-range, jumbo-sized eggs

1/4 cup buttermilk

a little oil/butter or ghee for saute’ing

1 cup (250 milliliters) packed diced onion

1 large fat garlic clove finely chopped (just over 2 teaspoons)

1 cup (250 milliliters) packed chopped baby spinach

2 Tablespoons chopped sundried tomatoes

1 cup (250 milliliters) grated cheese (I used 1/2 cup matured and 1/2 cup white cheddar

Salt and pepper to taste

Instructions:

Preheat oven to 180 degrees Celsius /350 degrees Fahrenheit.

Grate the zucchini using the largest hole from the box grater.

Put grated zucchini on a dish towel, and add salt.  (This will help bring out the excess water from the zucchini) Bring all the sides of the dish towel together and let it sit whilst preparing the rest of the ingredients.

Place the eggs and buttermilk into a medium-sized bowl and whisk well together. (I used an electric beater for this)

Heat up a medium-sized skillet or pan (approximately 9 inches / 23 centimeters) on the stove with the butter and saute’ the onion and garlic together.

Squeeze out all the excess water from the zucchini. Add the zucchini to the onion and garlic.  Stir around.

Add the sundried tomatoes.

Taste, and season with salt and pepper.

Add the whisked eggs and buttermilk and stir with a wooden spoon.

Add the grated cheese, stir again until all the ingredients are nicely combined.

Place the skillet or pan into the oven and bake for approximately 20 minutes or until eggs have set and the frittata is a nice light shade of golden.

Enjoy 🙂

NB*

Please make sure the skillet or pan is able to go into a heated oven.

If the arm/handle of the skillet or pan retains heat, please wrap the arm/handle with aluminium foil.

Alternatively, you can always pour the contents of your pan/skillet into an oven proof dish once all the stove top cooking is done and then place into the oven.

 

 

 

 

Advertisements

Chickpea and Spinach Cakes

007

Happy New Year 🙂  Yes, I know we are nearly half way into the month, I have been slack…there, I said it.

Well, whilst some of you have been all bundled up in scarves and boots, I have been sweltering in the sun.  It is not all bad though, I have a nice tan, and feel healthy!

And, on the plus side, I made these Chickpea and Spinach Cakes !!! I think these are my new fave cakes, super easy to make and literally a few ingredients.  Warning:  you may be seeing more chickpea experiments happening here on this blog….just saying!!!

004

Chickpea and Spinach Cakes

Preparation time:  15 minutes

Cooking time:  30 minutes

Total time:  45 minutes

Makes about 9

Ingredients:

500 grams (approx 2 cups) cooked chickpeas

large handful of chopped spring onions

2 big handfuls of baby spinach, chopped

2 medium-sized carrots, grated

large handful of coriander, stems included, chopped

2 rounds feta cheese (approximately 200 grams)

2 eggs, jumbo-sized

salt and pepper to taste

Instructions:

Add all the above ingredients into a food processor and blitz.  I personally like a bit of a chunky texture.  Once done, make into fair-sized balls (I made mine into heaped tablespoon size) flatten slightly and place on a greased baking tray.  Bake in a pre-heated oven at 180 degrees Celsius / 350 degrees Fahrenheit for about 30 – 35 minutes or until golden brown.

Enjoy 🙂

 

Easy Vegetable Lasagna

002

OMG !!!  I haven’t made this lasagna in awhile, and I really love it.  I was racking my brain for dinner ideas and then this old favourite came to mind, and that was it, mind set…this was happening !

Okay, I know the pics do not give this meal justice, stone me, sue me, do what you will, but just try this combination of vegetables made into a lasagna….almost to die for.

Even though this is super easy, you can even cheat with this to make it even easier if you want…the roasted butternut, roast extra the night before, the corn, cook or grill up extra the night before with your evening meal, or even with the creamy spinach. Hey, if you want to cut corners, go for it, no judgement here.

015

Easy Vegetable Lasagna

Preparation time:  15 minutes

Cooking time:  40 minutes (roasting butternut) + 30 minutes (to cook the completed lasagna)

Total time:  1 hour 25 minutes

Serves 4 – 6

Ingredients:

9 – 12 lasagna sheets (I used Gluten-Free, but you can use which ever lasagna sheets you prefer)

1 medium-sized butternut (approximately 500 grams)

sprinkling of either fresh or dried thyme

1 – 2 sweet corn cobs

1 fresh bunch spinach (approximately 150 – 200 grams cut, and uncooked)

For the topping:

1 cup of grated cheddar or matured cheddar cheese for the top

and / or feta cheese

Cream Cheese Sauce:

100 grams salted butter

100 grams all-purpose flour (I used Gluten Free flour)

3 1/2 cups full cream milk, plus extra if thickens too much. (I used a lactose free milk)

salt and pepper to taste

a good sprinkling or two of nutmeg

230 grams tub of plain, smooth cream cheese

Instructions:

Peel and dice up the butternut, place in an oven proof dish with a little olive oil, salt and pepper. Sprinkle over some thyme.

Place in a preheated oven at 180 degrees Celsius/350 degrees Fahrenheit  and allow to cook until done.

In the meanwhile, remove the main vein from the spinach.  Chop and slice the fresh spinach. Wash and drain.

Cook spinach your preferred way, either by steaming, or a quick microwave. Do not over cook, to a wilted stage.  Once done, remove and drain once again. (I usually place mine in a tea towel and pat dry to make sure all the water content is out as best as possible.)

Cook the corn, your preferred way. (I like mine to be cooked but still crunchy.)

Remember the lasagna is still going to get a cooking burst in the oven, so you don’t want to over cook your vegetables before they have even reached the oven.

Then, prepare the white sauce.  Add the butter to a medium sized pot and allow the butter to melt.  Then take the pot off the plate and add the flour, stir with a wooden spoon or spatula and mix well until the flour and butter collect together in a smooth ball stage.

Place the pot back onto the heat, and add one cup of milk, stir continuously until the sauce becomes smooth, it will be a little thick but that is fine.  Add another cup and continue to stir until a thick-ish consistency and then finally add the third cup and stir continuously once again.  At this point add the contents of the tub of cream cheese, stir in well.

Now stir in the cooked spinach.

Season to taste with salt, pepper and nutmeg.

At this point, if you are wanting a more refined spinach content, like I did, I suggest you use a stick blender, and blend till you are happy with the consistency of the spinach.

If the white sauce is going to stand a bit before assembling the layers, you will find that the sauce does thicken up quite a bit, I suggest then adding a bit more milk, just to get a thick-ish but workable consistency.

As always this is the fun part.  With an oven proof dish approximately  20.5 x 28 x 5 centimeters/ 8 x 11 x 2 inches  in size, spoon a couple spoons of the spinach sauce on the bottom of the dish, top with a layer of lasagna sheets, top with a couple spoons of the spinach sauce, then roasted butternut pieces and a handful or two of the sweet corn, top with a little spinach sauce and repeat this method ending in a spinach sauce layer (I also  managed to do three layers of lasagna in my dish)

Top with the grated cheese on the top and feta if using.

Place in a preheated oven for 20 – 30 minutes, until the grated cheese is bubbly, and the lasagna nicely cooked through.

Enjoy 🙂

NB*  I also have used baby spinach for this, and in that case I do not cook it, instead I just chop and add it to the white sauce.

Nutty Millet Stir Fry with Red Chilli Sauce

038

Grains are my new best friends.  I know, I know, it sounds crazy right?  But, they are so awesome.  Only problem is they don’t talk, so I can’t talk to them…I mean that would be ridiculous…Imagine talking to grains, I would need to then answer for them so the conversation is not so one-sided, and then I probably, if heard, would quickly be put in a straight jacket and taken…you know where.  So lets just keep it simple, and just accept these wonderful grains as they are and not expect change :-).

So, to do a Stir Fry is pretty easy as we all know, but this one has toasted almonds in it which is quite cool. Also, instead of the usual rice, it has millet and a killer chilli sauce! Isn’t that cool?  Not…whatever :-). When I first did this meal I used quinoa…of course, haha, I am soooo predictable, but then thought I best change it up a bit and give the other grains a chance in my kitchen :-). I have also done this same stir fry with my favourite roasted chickpeas, instead of the toasted almonds, and it is equally as delicious. So…….anyway, just chop a load of veggies, quickly stir fry them and just before serving, mix in the cooked millet. Meal done. This, with the chilli sauce is dynamite :-). Oh, don’t think about cooking the millet with the actual stir fry, you will regret it, trust me…it just becomes ‘mush’.

029

Nutty Millet Stir Fry with Red Chilli Sauce

Preparation: 10 minutes  (time will increase if Millet is uncooked and Almonds are not toasted)

Cooking time:  7 minutes

Total time:  17 minutes

Serves 4

Ingredients:

For the sauce:

2 1/2 Tablespoons of Red Chilli Soy Sauce

2 1/2 Tablespoons of honey

Zest and juice of one large lemon

For the Stir-Fry:

2/3 cups (100 grams / 3.5 ounces) sliced white onion

7/8 cups (155 grams  / 5.4 ounces) sliced yellow pepper

2 cups (200 grams / 7.1 ounces) sliced red/purple cabbage

4 cups (200 grams  / 7.1 ounces) chopped carrot

1 cup (150 grams  /5.3 ounces) snap peas, roughly chopped

a little olive oil for frying

200 grams (1 cup /7 ounces) cooked millet

100 grams (3/4 cup / 3.7 ounces) dry toasted almonds (plus more if you want)

Instructions:

For the sauce:  Mix the soy, honey and zest together in a small pot.  Add about half of the lemon juice and taste.  If you feel it needs a bit more of a tarty taste, then add the rest.  I generally end up using juice from a whole lemon. Set aside to be heated up just before serving.

On medium heat, add the oil in either a large frying pan or wok. Once heated add the carrots first and give them a head start for a couple seconds, (as they are the hardest raw vegetable) then add the onion, pepper, snap peas and lastly the red/purple cabbage. Stir continuously just for a few minutes until just lightly cooked, but still crunchy.

Add the cooked millet, stir around well and let it nestle around nicely among the veggies. (Now this is the time to multi-task, while you are stirring around the millet, heat up the sauce 🙂

Serve hot and add the dry toasted almonds separately.  I prefer to do this to extend the crunch factor.

Enjoy 🙂

NB*  Please note, that I use a metric scale for all my measurements.

  • To dry toast the almonds:  On medium heat, place a frying pan, add the almonds and stir continuously.  Almonds toast quite quickly, so don’t leave them unattended, or they will burn.
  • To cook millet:  Cook as per packet instructions.

 

 

 

Raw Vegetable and Quinoa Salad

007

Salad anyone?  Well, today it is good ol’ Quinoa ! Man, I love this stuff. Okay, I don’t mean ‘stuff’ in a bad way, I just love quinoa.  The other day I brought out a fair-sized bowl (actually quite large), and loaded it up with a few cups of cooked quinoa, and then topped it up with mountains of raw vegetables and fresh herbs.  I then dug a tablespoon into this mountain of delicious vegetables and sunk the spoon down into the quinoa.  I then tossed and mixed this amazingly delicious concoction all together, and I am not going to lie, I was VERY tempted to take that spoon and dump a huge mouthful of all that deliciousness into my mouth….but I held myself back, took a deep breath, collected my thoughts, counted backwards from ten…. and dished some up on a plate for myself.

When the hubby came home, he opened the fridge and saw this massive bowl of quinoa salad, and by the look on his face I think he thought it would be his food for the week…but fear not, I am not that cruel…although the thought did enter my brain….The salad did not last 24 hours, thanks to my continual snacking on it every time I opened the fridge door !  And man…it was so good, it was like I just could not get enough.  🙂 Haha Quinoa obsession !!!

For me, this salad is just the best.  It is totally versatile.  Use whatever veggies float your boat, and if you decide to have corn, do yourself a favour, don’t cook it, have it raw, enjoy that crunch…..it is Cra-zy good !!!

The recipe below is enough for 2 people, but feel free to double up or quadruple the recipe as I did.

002

Raw Vegetable and Quinoa Salad

Preparation time:  20 minutes

Cooking time:  15 minutes

Total time:  35 minutes

Makes for 2 people

Ingredients:

1 cup quinoa, cooked

1 cup black-eyed peas, cooked and roasted with salt, pepper and origanum

1 corn on the cob, kernels cut off

20/30 cherry tomatoes, halved

1/4 – 1/2 cup thinly shredded purple baby chinese cabbage

3 sliced spring onions, green parts as well

1/2 large red pepper, sliced or diced

1/2 large yellow pepper, sliced or diced

2/3 jalapeno’s, sliced finely

60 grams sugar snap peas, uncooked and chopped finely

a handful of herbs, I used mint and basil leaves and chopped chives.

Instructions:

Quinoa – cook as per packet instructions.

Black Eyed Peas – cook as per packet instructions, then place on a baking tray, with a little olive oil, salt and pepper, and dried origanum.  Allow to roast in a preheated oven at 180 degrees Celsius for about 15/20 minutes or until crispy.

Once all the veggies are sliced and prepared.  Place in a dish and serve.

Enjoy 🙂

NB*  This can be a salad to have on the side or as a main meal.

 

 

 

 

Broccoli Salad with Bacon

 

051

This is by far one of my favourite salads.  I could literally eat a bowl of this and not feel a pang of guilt.  Oh, and by the way, this salad is equally as nice without the bacon, so it can be vegetarian friendly too…just saying 🙂 .

Raw broccoli never excited me up until these last few years.  It was this very recipe that changed my perception of raw broccoli.

We were at a braai (barbecue) and a friend of a friend had made a Brocolli Salad. I think I fell in love that night with the salad …quite sad hey, but it happens. I got the basic recipe from her and have slightly adapted it with regards to ingredients and quantities. This recipe has become a family favourite.  It is just one of those salads that I could never tire from. It is just perfect on its own with nothing else.  It is THAT good !!! It is totally adaptable as well and can easily be increased for a bigger crowd, also if you want more crunch, you can add more toasted sunflower seeds, and basically just play with the flavours and quantities.

001

I make this salad with my Homemade Mayonnaise but using a store-bought mayo is equally as good and tasty.  Although this is not a time-consuming salad, time can be cut down even further by toasting the sunflower seeds, prior to doing the salad and by storing them in a sealed container in the refrigerator. I am a sunflower seed freak and love them on my salads, or for a snack attack, so I permanently have a container of toasted sunflower seeds sitting in my refrigerator.  Also, the bacon can be cooked until crispy and kept in the refrigerator until needed. If the seeds and bacon are cooked and stored before-hand, this salad can be made in the blink of an eyelid.

056

Broccoli Salad with Bacon

Preparation time:  20 minutes

Refrigeration time:  2 hours

Total time:  2 hours 20 minutes

Serves 2

Ingredients:

250 grams chopped bacon bits

150 grams sunflower seeds

1 head of fresh broccoli

1/4 cup chopped white onion

1/2 cup mayonnaise

1- 2 tablespoons white vinegar (or white wine vinegar)*

1 tablespoon sugar (I used brown sugar)

Instructions:

Cook bacon bits until crisp and set aside.

Toast sunflower seeds, by using a small pan on top of the stove on medium heat. Do not use any oil as the seeds have their own.  Constantly keep turning and moving the seeds around in the pan, to prevent burning.  Once done, set aside to cool.

Cut the broccoli florets into bite size pieces.

Chop and dice the onion into small pieces.

Combine the broccoli florets and the onion in a medium-sized bowl.

Then, in a separate small bowl, add the mayonnaise, vinegar and the sugar (this is where I use only half of the vinegar and half of the sugar, then I taste) and mix together with a tablespoon until it is of a smooth consistency and evenly combined. Taste again at this point, and if you feel you need a bit more vinegar or sugar, add a little extra).

Gradually and cautiously mix the mayonnaise mixture in with the broccoli and onion. The mixture must not be a mayonnaise, creamy, watery mess. It must rather be on the dry side, to play it safe, as remember, as this salad sits, natural juices will form. You may find you have too much mayonnaise for the broccoli (I usually always do), if so, don’t use the balance, rather set it aside and place it back in the fridge.  Once you have the consistency correct, and you are happy, toss the mixture together thoroughly.

If possible at this point, place the salad in the refrigerator for at least two hours.  This helps combine all the flavours together.

After two hours, or best just before serving, add the crisp bacon bits and the toasted sunflower seeds, just for some added crunch.

This salad is divine even a couple of days afterwards, so it is nice to know that this salad can be made in advance if necessary.

Enjoy 🙂

*  Decrease the white vinegar to 1 tablespoon if the mayonnaise you use has vinegar in it.  (I use my Homemade Mayo, where there is no vinegar, so feel it needs that extra)

 

 

 

 

Prawn and Peppadew Baby Marrow (Zucchini/Courgette) Noodles

 

050

OMW !!! I do not know where to begin !!! This is just super easy, quick, healthy and yummy.  I mean, here we are talking, prawns, spiralized baby marrow (zucchini/courgette) noodles, wine, peppadews,…….wine…….did I mention that? and garlic,…….this is serious YUM ! I am so excited, it is ridiculous !!! 🙂 And, it is a one pan meal !!! who doesn’t like that ???

020

Oh, and by the way…I still love my spiralizer…..(slightly obsessed) I know, I know….I am a little bit touched……okay, I am just weird 🙂 .

Okay, time to calm down…….Let’s talk food 🙂

045

Prawn and Peppadew Baby Marrow (Zucchini/Courgette) Noodles

Preparation time:  15 minutes

Cooking time:  7 minutes

Total time:  22 minutes

Serves 4

Ingredients:

1 kilogram baby marrow (zucchini/courgette), spiralized

6 peppadews, chopped

1 tablespoon crushed garlic

700 gram prawns, (de-shelled, optional)

1/2 cup white wine

4 tablespoons freshly squeezed lemon juice

salt and pepper to taste

a little olive oil

Instructions:

In a large frying pan, heat up the olive oil, just enough for lightly frying the garlic and chopped peppadews. After about a minute, add the prawns and keep tossing them around the pan for about 3 minutes.  Do not over cook them. Season  with salt and pepper to taste, and then remove garlic, peppadews and prawns from the pan, and set aside.

Now, add the wine and the lemon juice.  Allow this to cook for about 2-3 minutes and then add the garlic, peppadews, prawns and the spiralized baby marrows (zucchini/courgette) noodles.  Stir around constantly to ensure everything gets mixed through nicely and heats up.

Serve immediately with wedges of lemon.

Enjoy 🙂

 

Baby Spinach and Yellow Pepper Frittata

035

OMW !!! Where do I begin?  I think this is my fave thing to eat right now. Today was Frittata day for me, well lunch was.  I just had to…….I had all the ingredients and a mountain of eggs, so Fritatta it was.  Super easy, one pan, throw everything in, cook and eat !!!  It just doesn’t get better than that.  Not only that, but Frittata’s are sooooo versatile.  If you want meat, just add it in, if you want just veggies, just go for it, and if you want to just finish off all the bits and pieces in the fridge at the end of the week, no problem, no judgement here 🙂 . Throw in some eggs and feta; bomb in the oven and that is it. In no time at all the Frittata is done, sitting in front of you just waiting to be devoured and trust me, your tummy will be happy 🙂 .

023 (2)

Baby Spinach and Yellow Pepper Frittata

Preparation time:  25 minutes

Cooking time:  15 minutes

Total time:  40 minutes

Serves 4

Ingredients:

3 Tablespoons of Extra Virgin Olive Oil

1 large yellow pepper, sliced thinly

1 large white onion, sliced thinly

3 large garlic cloves, chopped finely or crushed

2-3 handfuls of baby spinach

10 free range jumbo eggs, beaten

2 disc’s of feta cheese (approximately 200 gram)

1/2 – 1 thinly sliced red chilli

Salt and Pepper to taste

Sweet Chilli Sauce to serve (optional)

Instructions:

Turn on oven/grill.

In a large ovenproof frying pan, add the extra virgin olive oil on a medium heat.

Add the peppers, onion, garlic cloves and chilli and saute’.

Add the baby spinach and stir with a spatula or wooden spoon until the spinach begins to wilt.

Season with salt and pepper to taste.

Pour in the beaten eggs.

Crumble the feta over the beaten eggs and allow to cook on the stove top over a medium heat until the bottom of the base of the frittata is cooked.

Then transfer the pan into the oven/grill.  Let cook for about 15 minutes until the top puffs up and it becomes golden. (If you find that your frittata is browning around the edges too quickly, place some aluminium foil over to prevent burning) Once cooked and puffed, remove the frittata from the oven.

Slice and enjoy with a little sweet chilli sauce and salad.

Enjoy 🙂

  •  This is also enjoyable cold.

 

 

 

Roasted Veggie Bowl

026

All health people ! All health :-). Just a bunch of goodness and heaven, all in a bowl.

I personally love textures, so have included a variety, just to add to the deliciousness.  I mean, why not?  I have also added colours :-), colours just make it all just look so appetising, don’t you think?.

036

I figured this bowl of veggies would probably need a sauce of sorts, but I really could not decide on one.  So, for this particular meal I did, I just played it safe with a light white cheese  sauce (yes, there I go again…cheese, sorry I just could not help it, I mean, what is a girl to do, when cheese is just so…..good!).

These veggies would be great with any sauce I am sure, so knock yourself out and do whatever sauce floats your boat. 🙂

029

Roasted Veggie Bowl

Chickpeas, cooked

Butternut, cut into cubes

Kale, cut of stems

Brinjal (Aubergine, Eggplant), peeled and cut into cubes

Red Pepper, de-seeded and cut into large strips

Snap Peas

Baby Corn on cob

Cheese Sauce (optional)

Instructions:

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Chickpeas – place cooked chickpeas on a baking tray, drizzle with extra virgin olive oil, salt and pepper, dried origanum and thyme, toss around so all the chickpeas are well coated.  Place in the oven and about 10/15 minutes later, toss and turn them around. Return them to the oven for a further 15 minutes until golden and crisp. Remove from the oven.

Butternut – place chopped butternut on a baking tray and drizzle well with extra virgin olive oil.  Salt and Pepper well.  You can even add some herbs if you like, and place in the preheated oven for about 30 minutes.  Remove once done.

Kale – massage the cut kale leaves, and place on baking tray, with salt and pepper and a drizzling of extra virgin olive oil.  Do not over oil the kale, rather have too little than too much.  Place in oven, watch carefully as the kale cooks quickly.  Once crisp, take out of the oven.

Brinjal (Aubergine, Eggplant) –  Place on baking tray with extra virgin olive oil, salt and pepper.  Place in preheated oven for about 20 minutes or until cooked and remove from the oven.

Red Pepper – Place on baking tray with extra virgin olive oil, salt and pepper. Place in preheated oven for about 10/15 minutes, then turn over and roast the opposite side of the pepper.  Watch carefully as peppers roast quickly. Remove from the oven once done.

Snap Peas and Baby Corn on the Cob – You can either saute’ them or steam them, whichever you prefer.  I love these veggies to be crunchy, so just heated them up slightly for a couple of seconds in the microwave before eating my bowl of veggies.

Cheese Sauce –  1/4 cup (25 gram) butter, 1/4 cup (25 gram) flour, 1 – 2 cups milk (you may require more so have a bit more handy, it all depends on the consistency that you want), a good handful (or more) grated cheese, salt and pepper to taste and a generous amount of nutmeg.

To make the Cheese Sauce:  On medium heat, in a small to medium-sized pot, add the butter. Once butter has melted, take it off the stove and add the flour, stir and mix flour in thoroughly with a wooden spoon.  The butter and flour will combine to a smooth consistency.  Then, put the pot back onto the stove, and over medium heat, gradually add the milk, stirring all the time.  Stir until the mixture becomes thick and smooth, then add a bit more milk, continue this until the sauce becomes the consistency you are wanting.  Then, add the grated cheese and continue to stir.  If you find that the sauce becomes thicker, add a little more milk until you are happy with the consistency.  Season well to taste with salt and pepper, and then the key ingredient….nutmeg 🙂 .

You may notice that if this sauce stands and gets cold, it will thicken even more.  You can then just heat it up on the stove and thin it out again with a little milk.

Once all the veggies are cooked to deliciousness, assemble in bowls, and top with sauce.

Enjoy 🙂

  •  I have not included quantities. This will depend on how many people you are  serving.
  •  Kale, I believe needs to be massaged, in order to help relieve some of the  bitterness.

Cheese and Bacon Fondue

009

I have been doing this Cheese and Bacon Fondue for many years.  I found the original recipe in a regular local magazine and of course have altered it slightly to accommodate my tastes and preferences 🙂 .

If you are ever wanting a carb overload…. if you are craving the ultimate deliciousness of cheese…. if you are a cheese addict, like me (hello my name is Lynne, and I am a cheese addict)…. Cheese and Bacon Fondue is calling your name.

This Fondue takes comfort food to the next level of comfort, and trust me, your stomach will be so pleased you filled it with all that gorgeousness of silky smooth, gooey, undeniably delicious cheese, and bacon scrumptiousness. (Is that even a word? but you know what I mean)

This is a rich dish, I am not going to lie, but man, it is good.  I for one, just have to treat myself and my family to this every now and then.  And, I know it is loaded with cheese, but seriously you don’t have to eat the whole loaf of bread with the fondue in it….. you could share…..Just saying 🙂

012

Cheese and Bacon Fondue

Preparation time: 15 – 20 minutes

Cooking time: 35 minutes

Total time: 50 – 55 minutes

Serves 2-4 depending on size of bread and of course how hungry you are 🙂

Ingredients:

1 loaf of bread (I used a continental loaf)

500 gram bacon, chopped

500 gram cheese, grated (I used a combination of matured cheddar and white cheddar)

500 gram sour cream at room temperature

125 – 175 millilitres chopped or diced green pepper

125 – 175 millilitres finely chopped onion

a little extra virgin olive oil for basting

Instructions:

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit

To prepare the bread, cut a few centimeters in, from the top of the bread, and cut all the way around to form a lid. Now hollow out the bread.  Cut or break the hollowed out bread into large pieces and set aside.

Cook the bacon, your preferred way until crisp and set aside.  Any bacon juices, do not discard, put aside.

Now, with the bacon juices, baste the inside of the bread, and the sides.  Also baste the broken up pieces from the bread you hollowed out (if you are going to crisp those up for dunking).  If you do not have sufficient bacon juices, I suggest you add a little extra virgin olive oil.

Place bread (and the bread pieces, if wanting crispy) on a baking tray and place in the preheated oven for about 15/20 minutes.  Then remove.

In the meanwhile in a large bowl add the grated cheese, peppers, onions, bacon and sour cream. Mix with a metal tablespoon until combined nicely.

This part is optional, I prefer to do this to allow my filling to be hot. Even though the fondue does go into the oven, personally I find it is just not hot enough when it comes out the oven.  Leaving it in the oven for a longer period of time, only ends up over doing the actual bread part…so, I place the cheese mixture into the microwave and heat through, keep checking, till it is hot. You will find that the mixture thins out a little. Once heated through, remove from microwave oven.

Now spoon the heated cheese mixture into the bread and place in the preheated oven for about 20 minutes until the bread bowl in golden.

Serve with the crispy bread pieces.

Enjoy 🙂