And a weeknight frittata.
͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏ ͏
| | |
| I would start with “finally, another recipe”, but realistically long silences here have become the norm. My aspiration of regular weeknight recipes has remained aspirational – work-life balance is a work in progress! A long term goal, let’s say. This could quickly get personal but I think on this Sunday afternoon when my to-do list remains 20 points long we will stick to the recipe: a late summer plum, orange and ricotta cake. It is the sort of cake you put together in the morning when you realise people are popping over in a couple of hours, or need a vehicle for the stonefruit ripening on the bench. Moist and bordering on cheesecake like in the centre, it lasts well into the next day (although it may disappear before then). It’s flexible – try nectarines or apricots, roast rhubarb in spring or maple poached pear in winter (just pre-bake hard fruit first). Don’t skip the flaked almonds and caster sugar on top if you can help it – it adds a sweet crust-like finish. Most importantly, don’t over bake it. This cake is much better slightly under done when the centre wobble is just disappearing: don’t be scared to remove it from the oven when a skewer inserted into the centre is still coated in crumbs. It will continue to cook and set as it cools, and is equally lovely served warm if your guests have already arrived. Find the recipe here. Currently making These whole roast sweet potatoes by Eden Eats – surely a recipe I have raved about here before. So easy! So impressive! Mostly a whole lot of frittata: for this version, combine pan fried or roasted zucchini, your favourite herbs, some kind of cheese (goat’s cheese, feta, or finely grated parmesan do well,) any particular additions you like (roast pumpkin? toasted pinenuts?) together with roughly 2 eggs per serve. Pour into a well buttered hot pan and bake in a hot oven (grill setting, if you have it) until puffy and just cooked in the centre, roughly 10 minutes. Adjust pan size for quantity. Top with avocado, serve with warm buttered toast, generous salt, pepper, olive oil +/- chilli. Does well for leftover lunches when you can’t extract yourself from your computer.
Currently reading: The cost of living by Deborah Levy: a meditation on the challenges that women continue to face in modern society, told partially in memoir form through a particularly turbulent time in Levy’s life. She articulates small moments and situations that might ordinarily pass by in funny, honest and insightful ways - a joy to read.
Currently watching: nothing as yet, although The Gentleman in Moscow and Challengers currently top the list. Any other recommendations? | |
No comments:
Post a Comment