Tundra
April 18th, 2010, 09:28 AM
Tonight I cooked dinner, I am not often entrusted with this but tonight it was a case of needs must. There is a part of me which refuses to follow recipes. I think it is the same bit that says "Maps are for sissies" when we are lost.
The practical, sensible, female side of the family (That is everybody else in the family) detest it. I always feel it is going to lead to adventures. Usually they are right and I am wrong, but how boring is that? And just occasionally I am right.
Tonight was the exception, I turned out a meal my fussy sixteen year old looked at, said "That looks nice" and cleaned her plate of. So I am going to share the recipe with you lucky people.
Wait - and -see -pie
(All my recipes are called that when I am asked "What's for dinner)
Ingredients:-
Half a pack of ready made pastry
A roundish sweet potato
A bag of baby leaf spinach
A tub of ricotta cheese
Two eggs
Milk
Salt and pepper
Method:-
I peeled the sweet potato and sliced it, like one would an apple, then I put it in the steamer over boiling water, while it was steaming I rolled out the pastry and lined a flat, round flan tin with it. As soon as the sweet potato was soft to a knife point I took it out of the steamer and replaced it with the spinach, this I barely cooked, just so it wilted down flat. I then spread the wilted spinach on the flan base, on top of the spinach I spread ricotta cheese. Then I placed the slices of sweet potato around the pan, on top of the spinach and ricotta.
I broke the two eggs into a large cup and added salt and pepper. Then I beat them slightly with a fork so they would mix with the milk, and added milk to the top of the cup, mixing as I went. This I poured into the flan case, on top of the sweet potato, spinach and ricotta. I put a large blob of ricotta in the centre and cooked it in an oven at gas mark 7 for about thirty minutes. When the pastry looked cooked and the egg mixture had fully set and was just starting to brown, the sweet potato had risen to the top, making an attractive circle of orange crescents. I served it with cheesy mashed potato, sugar snap peas and tinned sweet corn.
As I say it went down well with the teenager, but it was a little bit bland for my taste, next time I try it I might replace some of the ricotta with something with a little more bite, such as parmesan, but beware, that is something I have not yet tried. As described, however, it most certainly works.
Recipe by Olly Buckle (http://www.associatedcontent.com/user/323686/olly_buckle.html) Read more from him here!
The practical, sensible, female side of the family (That is everybody else in the family) detest it. I always feel it is going to lead to adventures. Usually they are right and I am wrong, but how boring is that? And just occasionally I am right.
Tonight was the exception, I turned out a meal my fussy sixteen year old looked at, said "That looks nice" and cleaned her plate of. So I am going to share the recipe with you lucky people.
Wait - and -see -pie
(All my recipes are called that when I am asked "What's for dinner)
Ingredients:-
Half a pack of ready made pastry
A roundish sweet potato
A bag of baby leaf spinach
A tub of ricotta cheese
Two eggs
Milk
Salt and pepper
Method:-
I peeled the sweet potato and sliced it, like one would an apple, then I put it in the steamer over boiling water, while it was steaming I rolled out the pastry and lined a flat, round flan tin with it. As soon as the sweet potato was soft to a knife point I took it out of the steamer and replaced it with the spinach, this I barely cooked, just so it wilted down flat. I then spread the wilted spinach on the flan base, on top of the spinach I spread ricotta cheese. Then I placed the slices of sweet potato around the pan, on top of the spinach and ricotta.
I broke the two eggs into a large cup and added salt and pepper. Then I beat them slightly with a fork so they would mix with the milk, and added milk to the top of the cup, mixing as I went. This I poured into the flan case, on top of the sweet potato, spinach and ricotta. I put a large blob of ricotta in the centre and cooked it in an oven at gas mark 7 for about thirty minutes. When the pastry looked cooked and the egg mixture had fully set and was just starting to brown, the sweet potato had risen to the top, making an attractive circle of orange crescents. I served it with cheesy mashed potato, sugar snap peas and tinned sweet corn.
As I say it went down well with the teenager, but it was a little bit bland for my taste, next time I try it I might replace some of the ricotta with something with a little more bite, such as parmesan, but beware, that is something I have not yet tried. As described, however, it most certainly works.
Recipe by Olly Buckle (http://www.associatedcontent.com/user/323686/olly_buckle.html) Read more from him here!