Tuesday, 14 January 2014

A Tasty Cheesy Kale Frittata

I have a confession! Until I grew kale for the first time this year I had not prepared or eaten it - although I had read a great deal about it!  After planting seedlings, purchased un-named from a school stall, I was surprised at just how easy the kale was to grow - and then I was surprised at how abundant the plants were!  I have since found out that the variety we are growing is known as Red Russian Kale.

With so much kale I then had to find ways to use it! Kale Frittata has proved to be the stand-out favourite recipe so far, and was enjoyed by vegetarian guests at our Christmas buffet.

Cheesy Kale Frittata

8 large free range eggs (I used 700gm eggs)
2 tablespoons grated parmesan cheese plus extra for topping the frittata
100g crumbled Danish fetta cheese
60g grated mature cheese
1 medium onion, finely diced
1 bunch of Kale - about 12 - 14 leaves
1 clove garlic, finely diced
sea salt and ground black pepper to taste
extra virgin olive oil


Set the oven to 180 degrees Centigrade. Line a 23x23cm square cake tin with baking paper.

Wash and thoroughly dry the kale leaves. Remove the centre rib from the kale, stack several leaves on to of each other and roll into a log. Slice finely - into slices about 0.5cm wide.

Whisk the eggs thoroughly in a bowl. Stir the crumbled fetta cheese and grated parmesan cheese through the egg mixture. Season with salt and ground black pepper.

Heat a tablespoon of the oil in a large pan. Add the onion and saute it over medium heat until it is cooked through but not browned. Add the garlic and cook for one minute more. Add a quarter of the kale and stir until wilted. Continue adding the kale in small batches and stirring each batch until it is wilted. Season lightly with salt and pepper. Take off the heat and cool the mixture for a few minutes.

Stir the egg mixture through the kale mixture. Pour into the prepared tin. Sprinkle the top with the extra parmesan and grated mature cheese. Drizzle a little oil over the top. Bake in the oven until the frittata is set and the top is nicely browned. This will take 20 - 25 minutes or more depending on your oven.

Remove. Cool. Cut into squares or fingers to serve.

This dish is versatile and can be served as a light meal, a picnic or buffet dish, or as finger food with drinks and nibbles.




Wednesday, 1 January 2014

In My Kitchen ... in January

It's 2014! 
Happy New Year!!! 

Welcome to my kitchen!

In my kitchen in January ... these traditional Greek Christmas and New Year's Day cookies - Kourabiethes - made by my wonderful mother-in-law, Maria, tempt me whenever it's time for coffee!

 In my  kitchen in January ... a rather large and fabulous Panettone - given to us as a gift by our gorgeous Italian friend, Maria S, keeps calling to me ... eat me, eat me! Hmmmm, let me count the ways!

In my kitchen in January ... we are enjoying fresh produce from the garden including tomatoes, lebanese cucumbers, lebanese mini eggplant, kale, silverbeet, banana peppers and beans.

In my kitchen in January ... I'm exploring ways of using the 'superfood' kale. Growing it in the garden for the first time it has been prolific. Pictured is my favourite recipe so far - Kale Frittata.

In my kitchen in January ... I'm making homemade Basil Pesto. It's so easy - and one of my favourite tastes of summer!

In my kitchen in January ... I've used leftover egg yolks to make luscious Lemon Curd. I used some in a fabulous Lemon Meringue Pie.

In my kitchen in January ... I'm usually making a year's supply of peach jam and freezing batches for later use. Unfortunately not this year! The peaches pictured are half the total picked from the tree this year following wild weather during flowering.

In my kitchen in January ... I was excited to discover flour produced by the Cummins Milling Company at Foodland Thebarton. I just had to buy it and immediately bake a loaf of bread! Why? I'm a Cummins girl and my Dad worked in the orginal mill as a young boy. Local gold standard grain is used to make the flour which previously I've had to buy in 20 kilo bags when we visit.

In my kitchen in January ... I'm thrilled to have my KitchenAid food processor back after a lengthy wait for a new bowl. It's absence made me realise just how often I use it!

Finally, in my kitchen in January ... I'll be celebrating my 60th birthday! I love meringue, and I love watermelon so I'm planning to make a pavlova similar to the spectacular Meringue and Red Fruit Salad Christmas Wreath as a birthday dessert!

The fun and fabulous In My Kitchen series is hosted by Celia at Fig Jam and Lime Cordial. Head over there to peek into kitchens from around the world!

Thank you for visiting my kitchen!

Happy New Year!



 photo SSBADGE_zps2de55d46.gif