12/01/2012 by D.

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg - if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

Posted in Cheese, Supper, Pea, Eggs, Vegetarian, Recipe, Potato, Organic Box | Print | No Comments »

09/11/2009 by D.

When is a soup not a soup?  This is a brilliant, filling winter warmer and uses lots of ingredients that tend to lurk.  Not only is it absolutely delicious, getting better each time you heat it, but its also packed with all the vitamins and minerals you need to combat those nasty lurgies.  It is also low in fat and cheap to make.

1 tbsp olive oil 
1 onion
2 cloves garlic
1 cup parsley (half a bunch; I just chop down from the top until I get to mainly stalks)
8 rashers smoked streaky bacon (or 200g pancetta)
2 celery stalks
2 carrots
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1 tin chopped tomatoes
2 tbsp tomato puree
2 litres stock (chicken or veg, from cube is fine)
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1 cup small pasta (or spaghetti broken up)
1 cup frozen peas or beans
1/2 cabbage (or any greens, but remove tough stalks)
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grated parmesan to serve

Chop onion, garlic, parsley, bacon, celery and carrots into similar size pieces and add to a large pan with the oil on a medium heat.  Stir occasionally for around 15 mins; if it starts to stick, turn down the heat or continue to the next step.

Add tomatoes, puree and stock.  Leave to simmer for an hour.  Shred and rinse the cabbage.

Add the pasta, peas and cabbage.  Stir and check the liquid levels, there should be enough to cover the cabbage when you press it down, if not, add more hot water.  Cover and leave to simmer again for 20 mins, stirring occasionally.  You can simmer this for longer if you like.  The more it cooks, the better it gets.  I just get terribly hungry by this point.

Serve in bowls with grated parmesan and black pepper on the side.  Be warned, this is truly addictive (and atomically hot when you first serve it).  And you won’t need bread on the side.  I promise!

Posted in Soup, Pancetta, Cavolo nero, Bacon, Celery, Pea, Parsley, Beans, Parmesan, Garlic, Carrot, Recipe, Toddler, Onion, Vegetarian, Tomato, Pasta, Weaning | Print | No Comments »