Wednesday, 16 August 2017

Roasted Vegetable FRITTATA
Any VEGETABLES from your allotment would be great 
in this easy, healthy frittata.

·         350g orange sweet potato, peeled, cut into 3cm pieces
·         1 red capsicum, cut into 3cm pieces
·         2 red onions, cut into wedges
·         2 zucchini, cut into 3cm pieces
·         olive oil cooking spray
·         6 eggs
·         1/3 cup skim milk
·         100g baby rocket
·         20g parmesan cheese, (or vegetarian hard cheese) shaved
·         1/4 cup walnuts, roughly chopped
·         1 tablespoon balsamic vinegar

·         Step 1-Preheat oven to 220°C.
·         Step 2-Line a Crafond roasting pan with baking paper. Place sweet potato, capsicum, onions and zucchini in pan. Spray with oil. Roast for 30 minutes or until light golden and tender.
·         Step 3-Spread vegetables over base of Crafond Sauté pan. Reduce oven to 190°C. Whisk eggs, milk and pepper together in a jug. Pour egg mixture over vegetables, shaking dish gently to allow egg to spread to base. Bake frittata for 25 minutes or until top is golden and centre is set. Set aside for 10 minutes. Cut into 4 pieces.
·         Step 4 -Place rocket, parmesan and walnuts in a bowl. Toss to combine. Divide salad and frittata between serving plates. Drizzle 1 teaspoon vinegar over each salad. Serve.

--Recipe taken from

Tuesday, 1 August 2017

Yorkshire Pudding for Four


Ideal to cook in a Crafond Non Stick 24cm Shallow Casserole tin, with 1 litre capacity



55ml water


1.    To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning then make a well in the centre.
2.    Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water.
3.    When its all in, slide a rubber spatula all around the sides and base of the bowl to get any escaped bits of flour. Then give it one more whisk.
4.    There is no need to leave the batter to stand, so make it whenever it’s convenient.
5.    If you are cooking your Yorkshire to accompany a roast, about 15 minutes before the joint is due to come out of the oven, increase the heat to 220°C, gas mark 7 add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes.

6.    While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat.
7.    Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest).
8.    The pudding will take 25-30 minutes to rise and become crisp and golden.
9.    Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.
--Delia Smith Recipe--