Garden Frittata with Goat Cheese & Potatoes

 

https://www.newyorkrecipe.com/garden-frittata-goat-cheese-potato-recipe/?fbclid=IwY2xjawT9diFwZG9mBWV4dG4DYWVtAjEwAGJyaWQRMW9qVVVYRDZObXVjTmtUelhzcnRjBmFwcF9pZBAyMjIwMzkxNzg4MjAwODkyAAEeAHeOTTQYPJaw1BX73q2-mmm0mbuj6qLQFOqvOP_xFKxKNfEcMYFCwwtv3gA_aem_3LBGSplZaU_EpoyuH3dENQ#tasty-recipes-1401-jump-target

• Ingredients
• 
  
• 1 tbsp olive oil
• Kosher salt, to taste
• 6 oz fingerling potatoes, thinly sliced
• 4 oz peas (fresh or frozen)
• ½ fennel bulb, cored and thinly sliced
• 1 scallion, thinly sliced
• 2 oz spinach
• 6 large eggs
• ¼ cup whole milk
• 2 oz goat cheese, crumbled
• 2 tsp minced chives
• Freshly cracked black pepper, to taste
• A handful of fresh arugula (for garnish)
• Thinly sliced red onion (for garnish)

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Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Heat an 8-inch cast-iron skillet over medium heat and add the olive oil.

1. Cook the Potatoes: Add the sliced potatoes with a pinch of salt. Cook in a single layer, stirring occasionally, until golden, crispy, and tender — about 6 minutes. Transfer to a plate.
2. Blanch the Peas: Meanwhile, bring a small saucepan of water to a boil. Blanch the peas for 2 minutes, then transfer to an ice bath. Drain and set aside.
3. Sauté the Vegetables: In the same skillet, add a little more olive oil if needed. Sauté the fennel for about 3 minutes until lightly caramelized. Add the scallions and cook for 1 more minute. Stir in the spinach, season with salt, cover, and let wilt for 30 seconds.
4. Combine Everything: Return the cooked potatoes and peas to the skillet. Stir everything together evenly.
5. Whisk the Eggs: In a medium bowl, whisk together the eggs, milk, and about 1 teaspoon salt until well combined.
6. Cook the Frittata on the Stove: Pour the egg mixture into the skillet over the vegetables. Let sit over low heat for 1–2 minutes without stirring. Dot the goat cheese evenly on top.
7. Bake the Frittata: Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the eggs are fully set and the center is firm.
8. Garnish and Serve: Remove from the oven and let cool slightly. Top with minced chives, freshly cracked pepper, fresh arugula, and thinly sliced red onion. Slice and serve warm.
9. 
   

Mixed berries Ice Cream

 

Weight Watchers Free Recipes For Beginners

  · 

Zero carbs! You can eat as much as you like, and it helps you dry out! Delicious without flour, easy and quick...

Ingredients

Mixed berries Ice Cream recipe

Ingredients

- 2 cups nonfat Greek yogurt (plain)

- 1 cup fresh or mixed berries

- ¼ cup honey or agave syrup (adjust to taste)

- 1 tsp vanilla extract

- Optional: a splash of lemon juice for extra zing

Almond Cookies

 

I made these for a friend who is a celiac (can't eat gluten) and he loved them.

Ingredients

      3 cups (300 g) almond meal or flour (ground almonds not flour for 

gluten free option)

• ▢1 cup (220 g) caster/superfine sugar
• ▢⅛ teaspoon almond essence or to taste
• ▢3 large (105 g) egg whites
• ▢1 cup flaked almonds
• ▢icing sugar to dust optional

Instructions

• Preheat oven to 180 Degrees C (360 F).

  Place non-stick baking paper onto oven trays.
• Put almond flakes into a flat bowl or onto a plate.
• Combine almond meal, sugar and almond essence in a large bowl. Add the lightly beaten egg whites and stir until the mixture forms a firm paste.
• Roll small balls of the mixture, about 3 cm (or 1 ¼ inch) in diameter in the flaked almonds.
• Place the balls onto baking paper-lined oven trays and gently flatten them a little.
• Bake for about 12-15 minutes or until the biscuits are lightly browned.
• Cool on racks.

  Store in an airtight container for up to a week. The cookies can also be frozen - see Note 3.

https://itsnotcomplicatedrecipes.com/almond-cookies-gluten-and-dairy-free/

Ginger biscuits

 

Ingredients

• 1½ Cups Self Raising Flour, 225 g
• ½ Cup Soft Brown Sugar, packed, 100g
• 1 teaspoon Baking Soda
• 2 teaspoon Ginger, ground
• 125 g Butter, room temperature, diced
• 75 g Crystallised Ginger, finely diced/minced
• 5 Tablespoons Golden Syrup, 100 g
• 2 Tablespoons White Sugar, for rolling

Instructions

1. Preheat the oven to 180°C Fan Forced . Line two baking trays with baking paper and set aside.
2. In a large bowl, combine the flour, brown sugar, baking soda, and ground ginger, ensuring no lumps of brown sugar remain.
3. Add the diced butter and rub it into the dry ingredients with your fingertips until it resembles fine breadcrumbs.
4. Finely chop the crystallised ginger to a minced texture using a pull chopper or sharp knife, then add it to the flour mixture.
5. Pour over the golden syrup and mix with a strong wooden spoon until the dough comes together.
6. Roll walnut sized amounts of dough into balls in damp hands, coat in white sugar, and place on the prepared tray. Flatten lightly and space 2-3 cm apart.
7. Bake for 13 minutes, or until golden brown. Cool completely on the tray, allowing the biscuits to firm as they cool.
8. Store in an airtight container for up to 5 days or freeze for longer storage.
9. Enjoy!

My oven was set on 160 and needs to be strict to set time for 13 minutes bake.

https://justamumnz.com/2021/07/27/best-ginger-biscuits/?fbclid=IwY2xjawTHSKtleHRuA2FlbQIxMABicmlkETF5dmdlZHJqd25GckxtV0RCc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHpd4TFDu8haW2JyZNTNHUHn4kNOTD7lABN1VEYP9_F0WDCoHM5m0lkBXEW5A_aem_IosnGylZylBro32kEVKwKw#mv-creation-303-jtr

Cauliflower and chestnut soup

 Ingredients

Large onion chopped in olive oil

1 large cauliflower

250 ml Milk

850 ml stock

150 ml double cream

200g vacuum packed chestnuts

25g parmesan

Method

Cook onion add teaspoon of garlic if you want.  Add cauliflower, milk and stock and cook until soft (10-15 minutes ).  Add cream, seasoning and chestnuts, cook for 5 minutes.  Add parmesan and liquidise

Blueberry Muffins

 

My Best Blueberry Muffins

5 Stars4 Stars3 Stars2 Stars1 Star4.8 from 860 reviews

• Author: Sally McKenney
 
•  Prep Time: 15 minutes
•  Cook Time: 25 minutes
 
•  Total Time: 45 minutes
 
•  Yield: 12 muffins

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Description

These blueberry muffins are buttery, soft, and moist. For that bakery-style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.

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Ingredients

Topping

• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (67g) chopped walnuts (or pecans)
• 1 teaspoon ground cinnamon

Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (120g) sour cream or plain/vanilla yogurt, at room temperature
• 2 large eggs, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk, at room temperature
• 1 and 1/2 cups (210g) fresh or frozen blueberries

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Instructions

1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with muffin liners. Set aside.
2. For the topping: In a small bowl, mix all of the topping ingredients together. Set aside.
3. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until smooth and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the sour cream, eggs, and vanilla extract, and beat on medium speed until combined. Add in the dry ingredients and beat on low speed until almost combined. Add the milk and beat on low speed until combined. Batter is thick and creamy. Fold in the blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5–10 minutes in the pan set on a cooling rack, then transfer the muffins directly to the rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

https://sallysbakingaddiction.com/blueberry-muffins/#tasty-recipes-67559