POTATO, SPINACH & ROSEMARY FRITTATA

I love making frittata's as you can throw into a pan whatever is left over in your fridge, pour some eggs & milk over the top and voila, you have yourself a filling meal. I always use almond or oat milk in my frittata's as I am allergic to dairy and I never add cheese, instead opting for dried herbs, spices and vegetables to add the flavour. As a result my frittata's are not buttery, creamy or fatty; rather they are light, stuffed to the brim with vegetables and are almost peasant-like in their simplicity. My method for cooking frittata's was adopted from Gywneth Paltrow's cookbooks and it is fool proof, therefore be precise with the cooking times! 

Ingredients

• 500g sebago potato, peeled & chopped into 3cm pieces
• 6 free-range eggs (52g each = 312g total)
• 100ml unsweetened almond milk
• 1 tablespoon rice bran oil
• 2 large garlic cloves (8g), finely chopped
• 60g baby spinach, roughly chopped
• 1 tablespoon dried rosemary 
• Optional - fresh chives, finely chopped or other spices or herbs 

Cooking 

1. Preheat a fan-force oven to 190 degrees celsius. 

2. Place the chopped potato into a medium saucepan of water and bring to the boil. Once boiled, cook for 5 minutes or until the potatoes are just tender. Remove from heat and drain in a colander until cold running water. 

3. Meanwhile, whisk together the eggs, almond milk, 125ml (1/2 cup) of water and a generous pinch of ground black pepper and sea salt. 

4. Heat the oil in a large, deep frying pan over medium heat and swirl to coat. Add the garlic and cook for 1 minute, stirring. Add the potatoes to the pan and cook, stirring, for 2 minutes. If the potatoes stick to the pan, add a few splashes of water to the pan instead of more oil. Add the baby spinach and cook, stirring, until the spinach just wilts. 

5. Pour the egg, milk & water mixture over the vegetables and sprinkle the dried rosemary on top. Leave to cook on medium-high heat for 5 minutes. 

6. After 5 minutes of cooking on the stove the outside of the frittata should be quite solid, however the inside will still be runny. Transfer the frittata to the oven and cook for exactly 8 minutes. Remove from the oven and serve warm, accompanied with a pinch of sea salt & ground black pepper, if desired. 

Serves / 2 

Total Preparation time / 10-15 minutes 

Total Cooking time / 25 minutes 

Approx calories / 514 per serve 

x Emily 

POTATO & ROSEMARY MASH

Such an easy mash requiring 2 ingredients as well as salt & pepper. Traditional mash is made with full cream milk, butter and/or even cream and is usually very fatty and a nightmare for lactose intolerance people. Hence I felt a need to make a simple, lactose-free mash that can be enjoyed by all kinds of people. You cannot beat the aroma of fresh rosemary, so it is a perfect choice next to bland potatoes. Excellent as a side to a meat dish.

INGREDIENTS

• 800 sebago or other dirt potatoes, peeled & cut into small cubes
• 5 sprigs of fresh rosemary,
• sea salt & pepper

COOKING 

1. Heat a large saucepan of water over high heat. Add potatoes and bring to the boil. Simmer, covered, for 20-25 minutes or until potatoes are very tender. Remove from heat and drain potatoes with cold water in a colander. 

2. When potatoes are cool enough, mash them in a large bowl until they become smooth. Stir in rosemary leaves and season with sea salt & pepper. Serve with extra rosemary on top, if desired. 

Serves / 4 as a side

Total Preparation time / 12 minutes

Total Cooking time / 35 minutes 

x E

SHEPHERD'S PIE

Today was a blissful day. The sun was shining, the flowers were blooming and I was cooking up a storm. I have been wanting to make a Shepherd’s Pie for a few weeks now, but have not had enough time to form a recipe and bake. This recipe is actually quite simple to my Bolognese recipe, minus /plus a few different ingredients and the pasta of course. The sliced potatoes on top are different from the traditional mashed potatoes, however I wanted to avoid using any milk, cheese or butter / margarine. Shepherd’s pie to me is the ultimate comfort food and perfect for a frosty night like tonight.

INGREDIENTS

• 500g extra lean beef mince
• 3 large sebago potatoes, peeled & sliced
• 1 medium brown onion, finely chopped
• 2 garlic cloves, finely diced or minced
• 1 x 800g tin diced tomatoes
• 1 medium carrot, peeled & finely chopped
• 1 cup peas, fresh or thawed if frozen
• 500ml (2 cups) beef stock
• 2 tablespoons fresh or dried rosemary, plus extra to sprinkle over potatoes
• sea salt & black pepper
• coconut oil (liquid form)

COOKING 

1. Preheat a fan-forced oven to 180 degrees celsius. 

2. Heat a large, deep frying pan over medium heat, adding 1 teaspoon coconut oil (liquid form) and swirling to coat pan. Add onion and garlic and cook, stirring, for 2 minutes or until onion is soft. Add beef mince and cook, breaking apart lumps with a metal spoon, until all mince is browned. Add carrots, tomatoes, rosemary and beef stock and stir well. Bring to the boil, then simmer, covered, for 20 minutes, stirring occasionally. Remove the lid, add the peas and simmer, covered for another 10 minutes. Remove from heat. 

3. Meanwhile, place potato slices in a large plate and cover with glad wrap. Place in the microwave on high for 8 minutes. Remove from the microwave.

4. Lightly grease a deep ovenproof pan with coconut oil. Pour the beef and vegetable mixture into the pan and top with the sliced potatoes. Sprinkle more rosemary on top of the potatoes if you desire. Cook for 40 minutes in the oven or until potatoes become golden brown. Remove from heat and serve warm. 

Serves / 4 - 6

Total Preparation time / 17 minutes 

Total Cooking time / 1 hour 25 minutes 

x E