Baby Spinach and Gorgonzola Frittatas

Serves 1


2 or 3 eggs
1 cup of baby spinach
25g gorgonzola
100g porcinis
salt and pepper
olive oil
parmesan


I make my frittatas a little differently...


Put a glug of olive oil in a pan (use a pan with a metal handle as we finish the frittatas off in the oven) and saute the mushrooms and spinach with a clove of finely chopped garlic. 

Separate 1 egg and whisk the white until doubled in volume. Lightly whisk the remaining eggs and fold the white into them. This makes them extra light. Add salt, pepper and parmesan to taste.

Make sure the oil in your pan is hot. Add your egg mixture. Place under the grill (not too close as it will burn) and let it brown on top. Remove from the oven and crumble the gorgonzola over the top of the eggs to melt.

Slide slowly onto a plate. I recommend serving with sliced parma ham and a side salad of tomato, fresh basil and fennel, with an olive oil and white wine vinegar dressing.

Hot Cross Buns

Image by Clare Bloomfield

Its Easter time again :)


I love Easter. All that chocolate makes my heart sing. 


Hot Cross Buns are eaten normally on Good Friday. Get the family together and spend a wonderful evening preparing the buns. It takes so little time to prepare and the results are really rewarding.
 
For the dough...

150ml milk
50g butter
zest of an lemon and an orange
2 packets of dry yeast (20g)
4 cardamon pods - cracked
2 tsp cinnamon
1 tsp ground nutmeg
1 tsp groung ginger
400g cake flour or 00 flour
1 egg


Warm the milk & butter in a saucepan. Add the zest of the orange & lemon together with the cardamon pods. Allow to infuse with the warm milk. When milk has cooled doen beat in the egg. Add the dry ingredients and spices to the milk mixture. Knead the dough either by hand or use a mixer if you have a dough hook. If your doughs too dry add a little warm milk. Knead until you have a shiny consistency.


In a warm place allow the dough to rise. Punch down the dough and roll out into 12 – 16 balls. Roll into bun shape and place onto your baking tray (don't forget to grease!). Cover with a dishcloth and leave for about 45 mins to rise again – almost double.  Score the top of the bun with the imprint of a cross. 


The Cross


3 tablespoons of cake flour
½ tsp castor sugar
3 tablespoons of water – running consistency (you may add more if necessary) 


With a teaspoon dribble the flour mixture onto the bun in the shape of a cross.


Bake in a 220 C oven for 15 – 20 mins. Remove from the oven and glaze with the sugar coating...

The sugar glaze
1 tblspn castor sugar
1 tblspn hot water


Enjoy and have a wonderful Easter!