Oven Baked Vegetable Frittata

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I love a good frittata, it is such an easy recipe to adapt and there are so many options. Today I decided to bake it in the oven – so much easier – just throw everything together and stick it in the oven.  What’s not to like?

I decided not to overcomplicate matters by using too many ingredients. Starting off I chopped the potatoes into bite sized pieces, and roasted them with a little olive oil until cooked and nicely coloured. Then chop up some red, green and yellow peppers and three red onions and roasted them in the same pan.

For six greedy people I used eight large eggs, which I whisked until frothy and well blended.  Put the roasted vegetables in a large greased baking dish and scattered some of those delicious sundried tomatoes which are mixed with garlic and herb oil (drain them first). Then chop up a block of Taleggio into small pieces and scatter evenly over the vegetables.  Pour the egg on top and bake in the oven at 180°C for 30 minutes.  Season to taste.

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Beef Casserole

Yes, I know.  This isn’t a cake, I haven’t baked. But, admit it, this is the weather for comfort food. It’s cold, it’s drizzly and miserable outside (drizzleable…..!!) and, to be honest I get tired of coming home after work and making supper each night.  Which means on the occasional Sunday I need to prepare the week’s meals so that all I have to do each evening is minor preparation and heating up the food.  Of course I don’t always do this (preparing ahead) because I am disorganised, or, come Sunday I can’t bear the thought of standing in the kitchen for a few hours preparing the food.

However, comfort food calls and a good hearty stew, or casserole – it sounds so much more sophisticated, doesn’t it 😉 is called for. Whilst I searched plenty of recipes on the internet I must confess in the end I just bought bits and pieces and flung them together.

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I chopped and braised the vegetables in small batches – I cannot believe I had the patience to do this, and then did the same with the meat.  I put it all in the casserole dish with herbs, chopped tomatoes, concentrated tomato puree, and stock.

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I covered the casserole dish and whacked the whole lot in the oven. Two hours later, and a house filled with the tomatoey, stewy, winter comfort food smell, it is cooked.

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I had wanted to serve it with mashed potatoes, but in the end decided on steamed new potatoes.

Wherever you are, whatever you are doing, stay warm and safe. Have a lovely weekend.

 

Cheese Scones

A few weeks ago I baked some cheese scones…….or, as they became known “cheese surprise” scones (SURPRISE!!!! there is no cheese!!).  Yes. I forgot to add the cheese. There’s nothing quite like putting everything in the oven, closing the door…..and thinking “I’m sure I forgot something”.

These things happen. Maybe just to me, but hey ho.  I’ve been hankering for cheese scones since then and thought of trying a new recipe.  My go-to scone recipe uses oil instead of butter.  It is the quickest, easiest scone recipe EVER!  The only down side is the resulting dough is quite soft, but it results in very light, fluffy scones.  I keep thinking I really need to make scones from a recipe where you rub in the butter, to see if I can make a success of them (these scones look so much smarter than mine do).  But I like an easy life and so I used my tried and trusted recipe.

This time I remembered to add the cheese!  I used cheddar with herbs and garlic instead of plain cheddar, for something with a little extra oomf!