Sweet potato

Green Eggs & Ham Fritatta

fritatta-1

Yes the name of this recipe is a link to one of my favourite childhood books by Dr Suess. After eating this fritatta I’m sure you would say you like to eat green eggs & ham (or bacon) anywhere. This is a recipe that is just in my brain & you can use any vegetables or any cheese, perfect for breakfast, lunch or dinner, great for lunch boxes too – See my live face book video of me making the dish here. I’d love to know any of your variations, I sometimes make a fritata with smoked salmon as well .

 

Green Eggs & Ham Fritatta
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Prep time: 
Cook time: 
Total time: 
Serves: 9 serves
 
Very easy to vary with different veggies 🙂
Ingredients
  • 1 large sweet potato roughly cubed (no need to peel)
  • 4 rashers of bacon
  • 1 red onion sliced
  • 5 sprigs fresh parsley
  • 2 cloves garlic
  • 100g spinach or silver beet leaves
  • 8 eggs
  • 250g cream or greek yoghurt
  • salt & pepper to taste
  • 200g feta cheese
Instructions
  1. Turn the oven on to 180 degrees & in your baking dish roast your sweet potato, onion & bacon rashers, you don't want to over cook the bacon & the sweet potato should be just cooked through.
  2. Place garlic & parsley into the TM bowl & chop for 2 secs speed 7. Add the spinach & chop roughly for 3 secs speed 5.5 - you may need to use your spatula to help push all the leaves into the blades.
  3. Add the eggs, cream & salt & pepper & mix for 5 secs speed 4. Spread the mixture over the roasted sweet potato & bacon. Crumble over the feta cheese & return to the oven to bake for approx 20 mins or until golden.

Family Favourite Lamb Pie topped with Sweet Potato Mash

Weekday family comfort food at it’s best & it’s hubby’s favourite dinner too, so I know how to get into his good books -just make this for dinner & some apple pie with custard for dessert 🙂

Lamb Pie

Family Favourite Lamb Pie topped with Sweet Potato Mash
Author: 
Recipe type: Family Comfort Food
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8 serves
 
Comfort food to keep the whole family happy - try different veggies or a combo of veggies for the topping, cauliflower, potato, parsnip, jerusalem artichoke.
Ingredients
  • 1kg lamb, cubed
  • 2 cloves garlic
  • 2 each sprigs fresh rosemary and thyme leaves
  • 1 brown onion halved
  • 2 sprigs fresh flat leaf parsley
  • 400g tomatoes, diced, canned (or fresh cherry tomatoes)
  • 50g tomato paste
  • 100g frozen peas
  • 1 carrot halved
  • 1 celery stick cut in two
  • 1tbs Stock Concentrate
  • Salt & Pepper, to taste
  • 2 bay leaves, fresh, or dried
  • 10g cornflour (optional)
  • 20g olive oil
  • Sweet Potato topping
  • 1kg sweet potato cubed, no need to peel
  • 50g Good Parmasen cheese
  • 250g milk or cream
  • Salt & pepper to taste
  • 30g Butter
  • 1 clove garlic
Instructions
  1. TOPPING- Chop parmasean cheese (and garlic) for 5 secs speed 10.
  2. Set it to one side.
  3. Insert the butterfly whisk & add your sweet potatoes, milk or cream (or a mix of both) salt & pepper, cook for 15 - 20 mins 100 degrees speed 1 until cooked completely.
  4. Add the butter & mash for 20 secs speed 4.
  5. Place to one side while you make the filling (or you can make the filling first & then make the topping, your choice!)
  6. LAMB FILLING -Place garlic & herbs into TM bowl & chop for 5 secs speed 7.
  7. Add onion, carrot & celery & chop for 5 secs speed 4, you may need a couple of seconds longer depending on their size.
  8. Scrape down side of the bowl add the oil & saute' for 3 mins Varoma temp speed 1.
  9. Add lamb & cook 10 mins 100 degrees reverse speed 1.
  10. Add remaining filling ingredients except the peas & cook for 20 mins 100 degrees reverse speed 1. Add the peas & cook for another 5 mins 100 degrees reverse speed 1.
  11. Pour mixture into a large baking dish.
  12. Spread with your sweet potato topping & cheese.
  13. Bake in the oven at 180 - 200 degrees for 20 mins or until brown.

 

Lamb Pie with spoon

Favourite Salmon Dinner

Do you like a creamy mash? Oh hello!! This is so indulgent but it is so worth the calories!! Winner, winner salmon dinner! Plus it is super easy!!

So this might be a silly question but how do you get your mash so creamy? Add cream to it of course!! Oh & use a Thermomix!! If I want to be super decadent I replace the milk with cream in the guided recipe for mashed potato. (if you choose this option you can sometimes get a slight coating on the base of the Thermomix bowl which will need a bit of a scrub but it is so worth it!) My favourite cream to use is Tasmanian Ashgrove cream. I am lucky that they sell large 2 litre containers of this close to where I live, perfect for making butter in the Thermomix too.

Feel free to use any veggies you like for the mash or steamed veggies here are my top suggestions.

My favourite mash or puree’ veggies are either just a single one of these veggies or mix a couple together. Try floury potatoes or sweet potatoes (I don’t even bother peeling them) Or cauliflower, pumpkin or parsnip.

Eat your greens – try any or all of the following:

Frozen peas – you can even blitz these to make into mushy peas instead of serving the mash if you want.

Try zucchinis, broccoli, broccolini, boc choy or asparagus.

Now last but not least the salmon – I love fresh dill & salt & pepper but you can add garlic, lemon zest, chives or capers.

I hope you have fun mixing it up – trying different combos depending on what is in season or you have available to you at the time.

Favourite Salmon dinner

You can use any veggies you like – pictured here is my home grown zucchini & frozen peas with creamy sweet potato mash and steamed salmon with fresh dill.

Favourite Salmon Dinner
Author: 
Recipe type: Main Meal
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6 serves
 
Please follow any subsitutes for veggies as mentioned in the post - you may have to adjust cooking time depending on the veggies chosen.
Ingredients
  • 1 salmon fillet per person
  • Fresh dill sprigs to taste
  • 1 kg of sweet potatoes roughly chopped into about 3cm cubes
  • 250 - 300 grams of single cream
  • Couple knobs butter
  • Salt & pepper to taste
  • Favourite green veggies
Instructions
  1. Place fresh dill into the TM bowl & chop for 2 secs on speed 7.
  2. Scrape out the chopped dill & spread on top of the salmon pieces.
  3. No need to clean the TM bowl, insert the butterfly whisk & add the sweet potato & cream.
  4. Cook for 20 mins/varoma temperature/ speed 1.
  5. Place the salmon pieces into the varoma dish with salt & pepper. (If you like you salmon slightly pink you will need to adjust the cooking time suit the size of your salmon pieces).
  6. Place the greens onto the varoma tray & insert on top in the last 5 -10 mins (again depending on how cooked you like your veggies & the size & type of veggies.
  7. Keep the salmon & veggies warm in a Thermoserver. Check that your sweet potato is fully cooked & if so add the butter, salt & pepper & puree on speed 4 for about 20 - 30 secs.