burnt toast

Frittata time

In all honesty, I’m not much of a frittata fan. Too much egg and too much undercooked/bland/boring veg. Its name has been over-used, as an unimaginative solution for hungry vegetarian lunch-seekers. However, my neighbours of all people can cook frittata. Oh and cook it they can. They are the reason I gave it another chance, and regret it I did not.

The ingredients list is quite long, but to me the ingredients are all vital to the success of a tasty frittata.

I was close to making this with only 7 eggs. But I couldn’t. I don’t like that number, especially when it concerns eggs.

Gourmet Frittata

¼ jap pumpkin, diced into 2cm cubes

1 regular-sized kumara, diced into 2cm cubes

6 garlic cloves, roughly chopped

2 sprigs rosemary, picked and chopped

1 large onion, sliced

1 Tbsp each of soy sauce and honey

1 handful of fresh parsley, finely chopped

1 handful basil, finely chopped

8 sundried tomatoes, finely chopped

1 handful grated parmesan cheese, plus more for sprinkling on top

1 Tbsp sour cream

2 tsp Dijon mustard

1 tsp stock powder

black pepper

8 eggs

21 (just kidding – a handful is fine) pitted kalamata olives, halved

2oog feta, in 1cm cubes

8 cherry tomatoes, halved

more green herby stuff for decoration

First of all, preheat the oven to 200°C and combine the pumpkin, the kumara, the garlic, the rosemary, some seasoning and a few tablespoons of olive oil in a baking dish and roast for 20-30 minutes until tender. Remove and cool slightly.

In the meantime, fry the onion in a saucepan until soft. Add the honey and soy and let it caramelize nicely. Remove from heat.

In a medium sized bowl, combine the herbs, sundrieds, cheese, sour cream, mustard, seasoning and eggs and whisk until combined. Add the roasted veggies and the onion and mix. Transfer into a lined, 25x25cm square baking dish. Top with the set aside parmesan, the olives, feta and cherry tomatoes, and put it back into the oven for 30 minutes until set.

Let it cool, and top it with chopped herbs and cut into squares, stars or rectangles, whatever may tickle your fancy.


Dip that thing.

I love tapas. Mezze. Antipasti. Amuse-bouches. Nibbly finger food. The variety, the mix and match nature of it all. Calling this my favourite dip would be like favouring a child, so instead what I will say is this: This is my favourite dip of the sour cream and caramelised onion category. And I love it with all my heart.

Caramelised Onion Dip

2 medium onions, finely chopped

2 garlic cloves, crushed

2 Tbsp soy sauce

1 Tbsp honey

250g sour cream

1 Tbsp mayo (because mayo makes everything taste good. In a secret, subtle sort of way)

1 1/2 tsp dijon mustard

chopped parsley

Combine the onions, a splash of water and a glug of oil in a small frypan and cook on a low heat with the lid on until onion has softened. Remove lid and continue cooking, on a higher flame now, until liquid has evaporated and onions are beginning to go light brown. Add the soy and the honey and stir until dark and sticky and caramelised. Cool slightly.

Combine the onion with the sour cream, mayo, and mustard. Adjust the seasoning, then transfer to a bowl and top with the chopped parsley to make it look pretty.


If you’re anything like me, then this is the place for you. But what is “me” like? Well my friend. To narrow it down for you – I like food. I like to look at it, cook it, style it, photograph it, eat it and write about it. You’re with me? Good.

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