Sometimes I feel I should come back to the staple food reality, even though the exotic food world is ever so tempting and exciting!
The past days I have been working and testing a wild leave bhaji type, commonly cooked in Hindu houses in the rains in Goa.
However it will take some time till I am ready to share it with you all since I am looking for some exciting flavor innovation in this direction, so you will have to be patient and wait some more time.
Charles is one of the few male food bloggers out there, sharing with us tasty and gorgeous food recipes from his British and Swedish heritage and further even from his current home, France.
His blog is all about preparing delicious and extravagant recipes, all under 5 Euros.
Each recipe is very well explained and easy to recreate with the help of step by step pictures, and recently Charles has even started to post you tube clips with each recipe.
I am really awful in cooking with spinach and I know it’s healthy and all, so I am very delighted about Charles’s Frittata recipe share!
The recipe is easy to recreate and perfect whenever you are in a rush or when your belly is growling.
But enough from my side, now I would like to pass the word to Charles!
Hi there, today I have the honor of filling in for Helene as she takes a day off!
I was touched to be asked to write up a post for her – the thought of anyone thinking that your writing is sufficiently good and interesting enough to be featured on their own personal blog is always a high compliment, so I hope my offering today can inspire you a little, even if it’s a bit more “mundane” than the exotic and delicious things Helene has been posting before – various gourds, a great many berries that I’ve never even heard of… well, she had an advantage – she is living in a distant country of course, so I’m looking forward to seeing what wonderful things she can make with more familiar ingredients.
If you don’t know me, I’m a British guy living in Paris – I’ve always loved cooking, ever since the first “macaroni cheese” I made for my family when I was about 6 or 7.
On my blog I try to cook food to serve two or more people for €5 or less.
Sometimes I get a bit carried away and post a €50 salmon flank, but I’m being a bit more strict with myself on those posts!
Today’s recipe is quick and easy and can be easily customized to suit any taste.
The most important part is the whisking of the eggs.
The success of a good frittata lies behind the air beaten into the eggs and volume held there!
I hope you enjoy it and thanks to Helene again for letting me be here!
[Guestpost] Spinach, Shrimp and Parmesan Frittata by CharlesPrint Rate
For the Frittata
- 6 Eggs
- 200 ml Milk
- 2 Onions
- ~300g large cooked Shrimps heads and shells removed
- ~400g Fresh Spinach
- 1 tbsp Olive Oil
- Parmesan for sprinkling on top
- Salt and Pepper
You’ll also need:
- A large quiche dish – about 30cm diameter
- Start off by preheating your oven to 160 degrees Celsius. Meanwhile, take a large pan and place it onto the stove with a few centimeters of water in the bottom. When the water is boiling, pack the spinach into the pan and cover. Cook like this for about a minute, just enough time to wilt it down and make it more manageable. After it’s cooked immediately remove from the heat, drain, run under cold water and squeeze out as much excess water as possible.
- Once this is done, peel and chop the onions into fine slices. Heat the olive oil in a pan and fry the onions lightly until starting to soften before removing from the heat and setting aside.
- Crack the eggs into a large bowl and whisk, preferably using an electric whisk for about 3 minutes until the eggs have greatly increased in volume. Add the milk and whisk again for another 2 minutes until the mixture is very frothy.
- Cut the shrimps in half and then roughly chop the wilted spinach. Arrange the cooked onion, spinach and shrimp halves inside your quiche dish before finally pouring on the egg and milk mixture.
- Grate parmesan liberally over the top of the mixture and top with a generous sprinkling of freshly ground pepper.
- Bake in the preheated oven for about 30 minutes, until turning a light golden brown before removing, sprinkling on a little freshly ground salt, and then serving. Enjoy with some simple boiled potatoes and a side-salad for a delicious meal!