My next Frittata was a real winner, The combination of goat’s cheese, mushrooms and watercress was particularly nice. I am really fond of this goat’s cheese from Abergavenney that I found at Sainsburys as it is the closest thing I can find to a fresh cheese and it works really well in this.
Goat’s Cheese, Mushroom and Watercress Frittata
Extra virgin olive oil
150g mushrooms, thinly sliced
180g fresh style goats cheese
Large handful of watercress
4 large eggs, beaten
Sea salt and freshly ground black pepper
Pre-heat oven to 170C. Heat some oil in a medium non-stick, ovenproof frying pan. Add the mushrooms and cook over a medium heat with a pinch of salt, for about 10-15 mins until golden brown. Add the watercress and cook for a few minutes more until the watercress has wilted. In a bowl lightly whisk the eggs. Add the mushrooms and watercress and season lightly with sea salt and freshly ground black pepper. Wipe out the frying pan. Add a dash of olive oil. Put the pan back on a medium heat. Pour in the egg mixture and scatter over chunks of the goat’s cheese. Leave on the heat, just until the bottom and sides begin to set. Put in the oven until just firm, about 10 minutes. It is up to you whether you flip the frittata over or serve it the same side up. Cut into wedges and serve with a nice salad.
I have been desperate to make my own tomato juice ever since I got a juicer so I was waiting to have a glut of tomatoes. Obviously I had to wait until winter was over to have any decent tomatoes at all, but then this week I seemed to have somehow collected three punnets. So without hesitation I chucked one punnet into my juicer. Absolutely nothing came out and when I peered inside, I seemed to have made little more than some tomato froth. Turns out you really have to cook the tomatoes to get the sort of juice I had in mind. There is a raw version but it is just not the same. So you simmer your tomatoes for about 25 minutes and push them through a sieve. No juicer required. However, if like me you wanted to use your juicer, there are all sorts of favours you can add to make your tomato juice a bit different. Mine ended up tasting a bit more like V8, but I didn’t mind, because I love the stuff. I added a little beetroot, which is great as it gives it a better colour, celery, parsley, spinach, watercress and a couple of carrots. Obviously salt, onion, pepper, sugar, Worcester sauce or tabasco can help add a kick, but that is up to you.
Finally some real sunshine at the weekend, almost summeresque and as always in the heat, I get to thinking about chilled soup.
Here is a recipe for one of the best and a great use-up of any salad leaves you happen to have. You can use anything from rocket to batavia, watercress to baby gem. I like a big handful of fresh spinach too, for a beautiful deep green hue. There is baby spinach in the boxes now so you can just chuck it straight in. Don’t forget the herbs. I particularly like basil or chives. For the base you can use spring onions, leeks or bunched onions, whatever you have. The potatoes can be any variety too and you don’t even have to serve it chilled – it is delicious hot too!
Chilled Salad Soup with Crème Fraiche & Herbs
Good glug of extra virgin olive oil
2 onions, peeled and chopped (could be a few spring onions)
250g potatoes, peeled and chopped into even sized pieces
450g to 500g assorted green lettuce & salad leaves (such as batavia or baby gem lettuce, sorrel, watercress, rocket, spinach and nettles)
Herbs of your choice – mint, chives, basil etc,
250ml Crème Fraiche
Sea salt and freshly ground black pepper (to taste)
Sweat the onion down in a good glug of extra virgin olive oil for about 10 minutes or so until just beginning to colour. Add the potatoes and season well with salt and freshly ground black pepper. Cook for about another 10 minutes or so. Cover with water and cook just until the potatoes are soft. Add more water if necessary. Remove from the heat and stir in all the greens/herbs and whiz up with a hand blender. Adjust the consistency. It should not be gloopy but also not too thin. Add the Crème Fraiche and check seasoning. Serve hot or cold. You can add a swirl more of Crème Fraiche or add a few freshly chopped herbs.