I have a new obsession, it has replaced my old obsession which was costing me a lot of money; so now instead of buying cook books these days I’m borrowing them from the library. Thankfully this new little addiction leaves me to spend my pocket money on important things like cocktails and BBQ sandwiches. I have used the library for years but only recently realised that I could borrow cook books and who knew, DVD box sets? Little Sister joined our local library with me, I’m hoping it will encourage her to read more often but she was quick to feed her addiction too, with a knitting DVD. Us girls are keraaazay!
I recently borrowed The Guilt Free Gourmet by Irish brother and sister Jordan and Jessica Bourke. Jordan is a chef working in the UK and Jessica is a nutritional therapist working in Dublin and together they have devised recipes that are wheat, sugar and dairy free. Fortunately I’m not intolerant to wheat or sugar but I’m coming to the realisation that I need to reduce my dairy intake as it aggravates my eczema. I have made a few dishes from the book now, and this frittata is fast becoming a favourite. Little Sister who swears she hates sweet potato loves this, it’s very versatile and great heated up for lunch the following day. Try adding crispy chorizo chunks for another layer of flavour too.
Here are the other books I have on loan at the minute, do you have any favourite recipes from any of these books?
- 1 large sweet potato
- olive oil
- chilli flakes
- 2 red onions, sliced
- handful of baby tomatoes
- 2 tbsp balsamic vinegar
- bunch of cavelo nero leaves or kale leaves, washed and leaves removed from the stalks
- 6-8 eggs
- sea salt and freshly ground black pepper
- pesto, optional
- Preheat the oven to 180 degrees or 160 degrees fan assisted.
- Peel the sweet potato and cut into thin wedges. Place on a roasting tray and toss with 2 tbsp of olive oil. Season with salt and pepper and sprinkle over chilli flakes to taste. Roast in the preheated oven for 15 minutes before adding the onions and tomatoes to the tray. Add a little more seasoning and the balsamic vinegar and toss to combine. Roast for a further 15 minutes, or until the red onions have begun to caramelise and the potatoes are browned.
- In the meantime, blanch the cavelo nero or kale leaves in salted boiling water for 2 minutes. Drain and leave aside.
- Crack the eggs into a bowl, whisk and season well.
- To assemble, place the sweet potato, tomatoes, onion and cavelo nero or kale leaves into an oven proof dish or frying pan approximately 11 inches or 28cms in diameter, reserving some for the top. Pour the beaten eggs over the top and finish with the reserved vegetables.
- Cook for 25 minutes or until the frittata has puffed up and is firm to the touch.
- Allow the frittata to cool a little, drizzle the pesto over the top and serve with a salad.