I love having a big splash! I think you humans call this activity having a shower, but that doesn’t look anywhere near as much fun as my big splash… After all, you don’t really get to splash around much at all, and the sign of a fun shower is when half the bathroom is dripping in water. As you can imagine, all this splashing takes a lot of energy, so it was very thoughtful of Mummy to leave this slice of frittata here for me to sample after having a bath 🙂
After lots of travelling and many adventures, we are all back home now. Holidays are great and lots of fun, but it’s always wonderful to come back home. As you are probably aware, Chef Gerald took a well deserved break from his busy kitchen schedule and spent the past month at Uncle John’s holiday retreat. He really enjoyed the change of pace from his busy inner city residence to the lush greens of the Dandenongs, and of course the 5 star holiday treatment he received from Uncle John and Uncle Andrew. Getting used to having to share their attention with all the other birdies was rather hard, but all part of the growing up process 🙂 And speaking of which, Chef Gerald is turning 1 soon, so he hopes Mummy and Daddy are getting ready for some big birthday celebrations – with lots of yummy cake! As soon as they get over jet lag, that is…..
Mummy and Daddy also took a break from being bossed around by their baby birdie and went to find some fresh food inspiration in other kitchens. We’ll soon be sharing our finds while on the Paris Foodie Trail and all the delectable treats we had in the French capital.
The other great news is that thanks to Ceres, we are now finally part of a community supported agriculture box scheme, which we are absolutely thrilled about. Despite the occasional wintery spell of bad weather, spring has finally come to Melbourne, and this of course means lots of interesting new veggies to play with! This week, our box contained some lovely asparagus, broad beans, rocket and spring lettuce, a clear sign that winter has finally decided to pack its bags and go on holiday for a while…
As the name suggests, today’s recipe came as an attempt to use the different veggies in the box, as well as to mark the transition from the hearty and warming soups and stews of winter to something lighter, which can be easily served cold if you feel the need for a picnic, and which begs for a crisp green salad on the side.
Veggie Box Frittata
1 cup diced pumpkin
3 medium swedes, peeled and sliced 1/2 cm thick
1 bunch asparagus, woody ends trimmed, cut in half
1 bunch broccolini
1 cup (250 ml) yoghurt
1/4 cup plain flour
100g feta, crumbled
2 tbsp grated Parmesan
4 basil sprigs, leaves picked and coarsely shredded
Lightly grease a 20cm round or square ovenproof dish. Pre-heat oven to 180 degrees Celsius.
Place the diced pumpkin and sliced swede in a bowl and microwave for about 4 minutes or until they begin to soften slightly. Alternatively, you can steam or blanch them to obtain the same result. Remove from heat, drain any liquid and arrange the swede slices in the prepared dish, so they cover the base. Top with the pumpkin pieces.
Microwave, steam or blanch the asparagus and broccolini for approximately 2 minutes or until they being to soften slightly. Remove from heat, discard any liquid and arrange them over the swede and pumpkin.
In a separate bowl, whisk together the eggs and yoghurt for a few moments. Add the flour, crumbled feta, shredded basil, and mix until all ingredients are thoroughly incorporated. Season with salt and pepper.
Pour the egg mixture over the vegetables, ensuring everything is well covered, then sprinkle the grated Parmesan on top.
Bake for approximately 30-35 minutes, until the mixture has set and the top is golden brown. This can be served warm, but it will taste even better cold. It paired beautifully well with a crisp rocket salad. Serves 4.