Perfect for a light supper on a hot summer’s day 🙂 . The wonderful thing about this dish is that it is delicious both hot and cold.
The number of servings depends upon what is served with the dish – serves 2 if on its own or with a small salad or 4 if served with additional vegetables and new potatoes. Gas mark 5 / 190 c Oven proof pan
1 spiralised courgette 6 eggs – beaten and seasoned with pepper
2 spring onions finely chopped handful of grated cheese olive oil for frying
Gently fry the courgetti and onions for a couple of minutes. Add the grated cheese and beaten egg. Put the pan in the oven for 10 – 15 mins until the frittata is just set.
So many people still think a salad consists of iceberg lettuce, tomatoes and cucumber. Glances of pity are thrown in the direction of my husband when he states we had a salad for lunch!!
This delicious salad was simply a combination of soft boiled quail eggs, chopped avocado, chopped plum tomatoes and grilled halloumi sitting on a bed of watercress 🙂
Preheat oven to 180c / gas 4
12 muffin tray – good quality non- stick ( I used Prestige – didn’t need to grease)
120 g gluten-free self-raising flour 120 g butter
120 g light muscovado sugar 3 eggs (2 if not using gf flour)
2 ripe bananas – mashed 1/2 cup of walnut halves (12 to put on top before cooking)
Put all the ingredients ( except bananas / walnuts) for the muffins in to a bowl
and mix well until smooth. Add mashed bananas and walnuts and gently fold in to the mixture.
Spoon the mixture in to prepared tin and place half a walnut on the top of each.
Bake for about 15 mins – until skewer is clean.
Leave to cool before removing.
Make 12 – only 11 made it to the plate…muffin thief entered the kitchen!!
Delicous mix of flavours: Smoked mackerel, quail eggs, beetroot, avocado, watercress and rocket covered in crumbled stilton. A really hearty and filling salad.
Salad of rocket, radish, tomatoes and sharon fruit.