Potato Bacon & Pea Frittata

Ingredients  

• 150 g potato, peeled & cubed
• 150 g peas
• 1 tsp olive oil
• 4 rindless bacon rashers, chopped
• 6 eggs (free-range)
• 2 tbsp parsley (fresh chopped is best) 
• sea salt and pepper

Directions

1. Cook the potato in simmering salted water for 10-12 minutes or until just tender.
2. Add the peas and cook for 1 minute, then drain well.
3. Cook the bacon in a medium frying pan over low heat, until browned.
4. In a separate bowl lightly whisk the eggs with the parsley, sea salt and pepper.
5. Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top.
6. Cook gently for around 8 minutes or until golden underneath but still a little runny on top.
7. Finish the cooking under the grill (or if super clever turn the frittata out onto a plate and slide back into the pan for another minute)

 
Serve cut into wedges with a nice salad or veges.

Basil Pesto

Ingredients

• 1 cup fresh basil leaves, picked from the stem, washed and drained
• 125g grated Parmesan cheese
• 125g pine nuts
• 4 cloves garlic, peeled
• ½ teaspoon Sea Salt
• olive oil (I prefer Rice Bran Oil) 

 

Directions

1. Place basil and garlic in the food processor, pulse a couple of times.
2. add pine nuts, pulse a couple of times.
3. Turn the processor on low and slowly add oil as required until the mixture achieves the consistency you want (the amount of oil is up to you)
4. add parmesan cheese and pulse a couple of times, add salt to taste.

 

Serve as a dip, with grilled chicken, fish, salmon or just about anything!

 

 

 

Lemonade Scones

Ingredients 

• 325g self-raising flour
• 2/3 cup (170ml) cold lemonade
• 2/3 cup (170ml) thickened cream

Directions  

1. Preheat oven to 225*C (205*C in a fan forced oven).
2. Line a baking tray with baking paper or sprinkle a bit of flour on the tray to stop sticking.
3. Sift flour into a large bowl. Add the lemonade and cream to the sifted flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and a little bit sticky.
4. Place dough on a lightly floured bench and spread dough to approximately 3.5 cm thick. Use either a shaped cutter or a knife to cut the dough, make sure that the knife or cutter is sharp (I like to dust with flour) and cuts cleanly so it won't affect the rise of the scone.
5. Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.
6. Serve with jam and fresh whipped cream

 

These are so easy compared to the old fashioned way of cutting butter through the flour - perfect every time!