10 July 2017 by Charlotte Pike
Food blogger Charlotte Pike shares fresh and summery recipes, Why not try a summer vegetable frittata or lemon and raspberry loaf cake at home?
Summer vegetable frittata - serves 2
This recipe is a template for you to use to make the most of the freshest summer vegetables you can get your hands on. Use a mixture or just one special vegetable on its own. Asparagus, fresh peas, broad beans, sliced courgettes and chopped fresh spinach leaves all work well. Feta cheese is a very nice addition to this frittata, but feel free to leave it out, or replace it with goat’s cheese if you like.
It is delicious eaten warm, or sliced cold and wrapped for a picnic or packed lunch – it travels well!
- 6 large eggs
- 75g feta cheese
- 100g fresh summer vegetables, cooked
- Black pepper and grated nutmeg (optional)
- 25g butter
- Crack the eggs into a bowl and whisk well. Crumble in the feta, add the cooked vegetables and season with pepper and nutmeg if you fancy it. The feta cheese is rather salty, so adding extra salt isn’t necessary.
- Place the butter into a medium-sized frying pan and melt on a moderate heat. Make sure you swirl it around, so that the base of the pan and the sides are lightly coated with melted butter, then pour the egg mixture in.
- Allow the frittata to cook for 2 minutes or so on a medium heat. During this time, run a spatula around the edge of the frittata to ensure it doesn’t stick and swirl the pan around every minute or so, which will allow the liquid egg to travel to the edges and cook. Make sure the hob is not too hot or the bottom of the frittata will burn. The frittata is ready to turn when there is only a small amount of liquid egg left on the top.
- Turn the frittata over very carefully by placing a large plate over the pan. Make sure you use oven gloves to cover both hands. Flip it over very quickly onto the plate and slide it back, cooked side up, into the pan.
- Cook for a further 2 minutes until the frittata is cooked through. You can check this by cutting into the centre with a sharp knife to see if the middle is still runny. If it’s not properly set, allow to cook for a further minute and check again.
- Serve immediately or cool and wrap in foil. It will keep for 2 days in the fridge if wrapped well.
Lemon and raspberry loaf cake - serves 8-10
This delicious cake tastes of summer and makes a fabulous sweet treat for picnics or walks.
- 250g plain flour
- 2 level tsp baking powder
- Pinch sea salt
- 275g caster sugar
- 25g ground almonds
- 120g butter
- Zest of 2 unwaxed lemons
- 115g Greek yoghurt
- 2 large eggs, beaten
- 200g raspberries
- 3 tbsp demerara sugar
- Preheat the oven to 200°C/180°C fan/Gas 4 and line a 900g loaf tin with non-stick baking paper.
- Start by sifting the flour, baking powder and salt together into a large mixing bowl. Add the caster sugar, almonds and butter and rub the butter into the dry mixture.
- Once the butter has been rubbed in, add the lemon zest, pour in the yoghurt and beaten eggs, and stir gently to combine. Now, gently fold in the raspberries and spoon the mixture into the prepared tin. Level gently and sprinkle the demerara sugar over the top.
- Transfer to the oven and bake for 45-60 minutes. The cake will rise and brown nicely. Insert a cocktail stick into the centre of the cake – when it comes out clean, the cake is cooked.
Magazine of the Ramblers