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Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

Ricotta Frittata

Life is busy. Life is crazy busy. I’ve left my job and written a book (I am so excited to even type that!). It all happened in 6 months. In the middle of this my Dad has been seriously ill and I have been going home a lot. I have also been travelling elsewhere more than before. I have moved flat too.

I’ve chosen this life, and I love it, I wouldn’t change a thing. Working doing what you love means that work never stops, and being so busy does take a toll. I have been ill more than is normal and I am growing pretty tired of it. I hate being ill at all.

So today as I sat here coughing and wheezing with a scratchy throat, I felt depressed. I needed to eat something that would make me feel good and really wouldn’t take any time to cook or much effort to source the ingredients. I dragged my carcass to the local Waitrose and my face lit up when I spied there on the shelf Laverstoke Park Farm Buffalo Ricotta.

HOORAY! I adore this stuff and when I visited the farm last year I asked if they had any plans to make it, to be met only with an echoing NO. Disappointed. But now they are making it and joy of joy I can get it less than 10 minutes away. So into the basket it went and I skipped/coughed my way home.

I combined some eggs with the ricotta and whisked it with a pinch of salt until the ricotta was the size of breadcrumbs. I then sautéed some sweet small tomatoes and some fiddleheads (I still have a mini stash!) with a clove of finely chopped garlic. When soft I added the egg mixture and popped it into the oven to bake. 15 minutes later a puffy joyful frittata awaited me. It made me smile.

Now why haven’t I done this before? It was so lovely and light a perfect summer dish and very quick too. No fiddleheads? Increase the tomatoes or add some asparagus, whatever works for you. This is perfect quick lunch food for friends to be eaten in the sunshine with some salad.

Recipe: Ricotta Frittata with Tomatoes & Fiddleheads

Serves 4

Ingredients

6 large eggs (free range organic if possible)
200g good ricotta
150g good cherry tomatoes, halved
12 fiddleheads, trimmed and washed (or asparagus spears)
2 tbsp chopped fresh basil
1 clove garlic, peeled and finely chopped

Preheat your oven to 180 deg C.
Sauté the tomato and fiddleheads in some oil for about 5 minutes until softening. Add the garlic and after a further minute take it off the heat.
Combine the eggs and ricotta and beat or whisk until the ricotta is the size of breadcrumbs. Season with some sea salt.
Add the tomato mixture and the basil and stir through. Pour into an oiled frying pan with oven proof handle or large pie dish and bake for 15 minutes.
Check progress (it will depend on the size of your pan). When the frittata is set and golden and all puffed up it will be ready to devour.
Enjoy!

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Wild Garlic, Cream Cheese & Roast Tomato Pate on Toast

Wild Garlic, Cream Cheese & Roast Tomato Pate on Toast

Seasonal eating is all the more fun and exciting, when you can forage and get the food for free. The ultimate bargain, and usually something that’s quite hard to find to buy. Wild Garlic is the perfect example of this. I’ve not had time to go to any food markets, and had no idea where I could forage it. I’ve looked around the local parks to no avail, and tried on twitter, coaxing friends and followers to reveal their secret stash with the promise that I would not tell anyone. I got some tips  but there was no time to investigate. I was resigned to a wild garlic free week, when fellow blooger Danny (@fooodurchin on twitter and blogging at food urchin) revealed that his garden was teeming with it, and offered to bring me in my very own wild garlic plant.

Excitement! I couldn’t wait. I popped down to Borough to meet him, we had a great chat, and I left with a large blossoming and lovely plant. I couldn’t resist devouring a leaf or two there and then, although I am not sure I would advise this as it’s a little astringent raw. I enjoyed it but will not be responsible for this should you try it.

Wild Garlic Plant

What to do with it? Well, to start try and keep it alive, so far so good. The flowers are delicious and gorgeous in salads, the leaves great in pestos and mayonnaise, soups and salads. I had a vegetarian friend over for dinner and thought it might be nice to start with something quick and light, that could be done in minutes and free up time for chatting and wine, the most important part of the evening after all!

Wild Garlic can be a little sour, so I wanted to balance it with something sweet, and smooth out the flavour with something light. I decided on tomatoes and cream cheese with a little chilli to lift the flavours. So, I blanched about eight wild garlic leaves for 20 seconds or so, rosted some nice tomatoes from Borough market with a little balsamic vinegar for about 20 minutes at 180 degrees celsius, chopped a dried red chilli very finely, and mixed these with about 4 tablespoons of cream cheese. I griddled some good fresh bread, lightly brushed with some olive oil and liberally spread the veggie pate. It was fragrant and light and a nice little stop gap. I’ll be adding it to my repertoire for future quick dishes!