Fish Cakes with Hollandaise Sauce
17th April 2015
Ginger Roast Cod with Salad
17th April 2015
Ingredients
- 12 large eggs
- 200 gm spinach
- 3 tomatoes
- 100 gms chestnut mushrooms
- 1 large fresh chili
- small pinch of freshly chopped basil (personal preference on amount)
SALAD
- 300 gm leaf spinach
- 100 gm mange tout
- 3 spring onions
- 1 cucumber
- 1 bunch coriander
- 1 Lemon
- 1 tbsp Tamari (dressing)
- 1 tbsp olive oil
Servings:
Instructions
- Slice mushrooms into thin slices and saute slightly, remember these will keep cooking in the frittata. Drain water from the mushrooms. Roughly dice the tomatoes into small pieces and then go on to thinly chopping the chili.
- Preheat the oven to 170 degrees C and place a thick baking pan to preheat ( please allow depth for the frittata to rise, approximately 4 inches).
- In a large bowl whisk all the eggs.
- Remove the baking pan from the oven and use the oil to line the pan to prevent sticking. Add the eggs, spinach, tomatoes, chili, mushrooms. Make sure all the mixture is evenly spread throughout the pan. Now grind a little black pepper or cayenne pepper over the top for seasoning. Place back into the oven and cook for 15 minutes. (Keep an eye on this for the first time as all ovens are a little bit different).
- Whilst the frittata is cooking prepare your salad.
- Mix the pre-washed spinach, shredded mange tout cucumber and chopped coriander.
- To make the dressing pour the tamari and olive oil into a small bowl and mix. Squeeze the lemon into the mix for all the natural juices and mix well.
- When the frittata is cooked remove from the oven and allow to cool for 10 minutes. Serve the salad and frittata together for a delicious meal.
