Parsley, Prawn, Pea & Feta Frittata
A big frittata makes a great family meal, lunch dish or picnic feast. This recipe is an excellent base for a huge variety of seasonal produce, and is also really useful for using up leftovers such as roast vegetables. You can change out the prawns for diced ham, chorizo or canned tuna, as desired.
¹⁄³ cup fresh flat-leaf parsley leaves, plus extra for
garnish
6 large eggs
½ cup milk
400g small potatoes, cooked and quartered 1 medium courgette, halved lengthways, thinly
sliced
2 spring onions, thinly sliced
1½ cups peas (fresh or frozen)
400g large prawn cutlets, veins and tails
removed
100g feta, crumbled
1 tablespoon capers (rinsed and drained if salted)
Heat oven to 190°C. Line a 24cm spring-form cake tin with 2 overlapping sheets of baking paper, leaving an overhang on all sides. Coarsely chop the parsley leaves.
In a bowl, lightly whisk the eggs and milk to combine. Add chopped parsley and season well with salt and pepper.
Stir in the potatoes, courgette, spring onions and peas.
Pour mixture into prepared tin. Push the prawns into the mixture and scatter feta over the top. Bake for 50-60 minutes or until golden brown and set.
Combine capers and some extra chopped parsley in a small bowl. Scatter over frittata just before serving. Cut into wedges to serve warm or cold. Serves 6
Basil may sound like an unusual flavour to add to a sweet dish but it works incredibly well in this recipe, adding a subtle, slightly anise-type note to this luscious, lemony cheesecake.
190g wine biscuits, broken
60g butter, melted
500g cream cheese, softened
395g can sweetened condensed milk 250g sour cream
2 lemons, finely grated zest
3 tablespoons lemon juice
3 tablespoons finely chopped fresh basil leaves 3 large eggs
Edible flowers, to decorate (optional) Whipped cream, to serve
Grease a 21cm spring-form cake tin and line the base with baking paper.
Place biscuits in a food processor and pulse to fine crumbs. Add butter and process to combine. Press mixture firmly and evenly over the base of the tin. Chill for 30 minutes.
Heat oven to 160°C. In a large bowl and using an electric mixer, beat cream cheese and condensed milk together until smooth. Add sour cream, lemon zest and juice and basil, and beat just enough to combine.
Add eggs and beat just until combined. Pour mixture over prepared crust. Bake 45-50 minutes or until just set.
Take cheesecake from oven and allow to cool completely in the tin then remove from tin, cover and refrigerate for 3 hours or overnight.
Bring cheesecake to room temperature by sitting it on a bench for 30 minutes before serving. Decorate as desired. Serve with whipped cream. Serves 12