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by ninatimm

Potato and Onion Frittata

February 17, 2012 in Uncategorized

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Potato and Onion Frittata

Making this simple Potato and Onion frittata was the result of a short survey I did amongst friends, followers and family to try and find out what recipes people actually want. The answer came back and it was unanimous……..keep it simple, keep it real and you have winning recipes. Give us recipes that require few, on-hand and affordable ingredients and you will have our support, is what the public demanded. Who am I to argue……
Just last night someone gave me a recipe for a relish, I kid you not, 2 ingredients! Hah, unheard of, but I promise you, I will try it and you will be the first to know about it!
Well, some of you will be delighted to know, others maybe a little disappointed, but we are eating a little meat again. Although the majority  of our meals are still vegetarian, I am adding the odd lamb chop or beef cube to the pot. Those of you following my Facebook page may have noticed that we have a little water polo champ in our midst and he complained that he is so tired all the time. I think, even while not eating meat, we managed had quite a balanced diet, replacing the meat with legumes, green vegetables, beetroot and such, but he needed a little more sustenance.

Potato and Onion Frittata

Perfect for any occasion

Enough of that, because today’s recipes is again a meatless one, but packed with protein and certainly packed with flavor. The best part is that it has 3 simple ingredients and the rest is up to you. Shall we cook?

More Egg Recipes


If you like this recipe and many other on My Easy Cooking, please vote for me in the Eat In Awards. It will motivate us to keep going even in the wee hours of the morning when I normally work. Just click on the picture below and follow the instructions.  Thank you!
 
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by ninatimm

Semifredo Cheesecakes for Valentine’s Day

February 13, 2012 in Uncategorized

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Semifredo Cheesecakes

If the path to a man’s heart goes through his stomach then I think desserts are to be found on this path often, at least to my husband’s heart. With Valentine’s Day 2 sleeps away, I think it is only apt that I share this totally decadent, yet ridiculously easy dessert recipe with you. Seriously, there is nothing complicated about this recipe……a few store bought ingredients and voila, you have a sure way to win your loved one’s heart…..
My husband is particularly fond of ice-cream or frozen desserts, although while typing this, I remembered that he also loves cheesecake, lemon meringue pie and fridge tarts…… not hard to please as you can see! Imagine if I could combine a few of his favorite desserts in one. I can just see him devouring this dessert, loving every minute of it. While February is the month of love and Tuesday 14 February is Valentine’s Day, why not spoil the love in your life while at the same time spoiling yourself with as little time in the kitchen as possible.

When making these individual cheesecakes, you can either use metal stacking rings or you can ask you dad or your husband to cut clean plumbing pipe in 10-15 cm rounds for you OR you use cardboard and baking paper and make your own moulds like I have done. Simply cut 30 x 10cm strips of cardboard and baking paper and lay the baking paper strip on the cardboard strip and wrap it around a small bottle with the the desired diameter that you want your cheesecake to be, securing it with a piece of string. Place all the moulds on a smallish tray that will fit into the fridge. Remember, the moulds have no bottoms, the tray forms the bottom so the cheesecakes must stay on the tray until they have set.

Before we go on to the recipe, I have to reveal a little secret……promise not to tell anyone? The secret is this: There is not a drop or an ounce of cheese in this cheesecake, yet everyone at my table thought there was.

Summer on a plate

Continue reading if you want to see the delight and amazement on your guests faces……

 

 If you like this recipe and many other on My Easy Cooking, please vote for me in the Eat In Awards. It will motivate us to keep going even in the wee hours of the morning when I normally work. Just click on the picture below and follow the instructions.  Thank you!

More Valentine’s Desserts

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by ninatimm

How to make the perfect Rosti on RSG!

February 8, 2012 in Uncategorized

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The rosti - Perfected

I made my debut on RSG ( my weekly radio slot) with rosti and after all this time, I still get numerous emails and requests of people struggling to make this simple, yet utterly delicious delicacy. You see, a rosti is like an open canvas and last night when I posed the question on Twitter, I was amazed to hear what people eat on their rosti……..
Toppings varied from Cold Gold’s idea for Canadian maple syrup cured bacon from Cure deli with caramel crunch ice cream, bacon and avo to Michael Olivier’s Eggs Benedict. By the end of that Twitter session, my mouth was watering profusely. Of course many people still prefer the old favorite…..Smoked Salmon and Cream Cheese, which still is one of my favorites.
As you know by now, we are not eating meat, so that ruled out the salmon, the Canadian Syrup cured bacon and pretty much all things meaty.
My quest was to serve a meal that was packed with goodness from the earth, something that will not only taste darn good, but also be good for your body

Power packed Rosti

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My son has found the love of his life…….. WATERPOLO! Phew, I am so happy it is not a girl yet, but this sport is tapping so much from him, that he is losing weight in stead of gaining it. He is building muscle, I hear words like six pack and carves when he talks to dad where and when moms are not allowed. Bottom line, he is tired, they train like crazy and we are now contemplating putting him on some kind of vitamin or supplement. Before I go that route, I will try with smoothies, fruit juices, lots of raw fruit and vegetables and water. So although we all wanted the Bacon and Avocado topping for our rosti, this power packed version was just what the doctor ordered.
Back to the purpose of this post. I know that you will all come up with fantastic toppings and leave some ideas in the comments. I would love to try them all, but this is to teach you the finer know-how of how to make the perfect rosti. Continue Reading

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