Simple Suppers 2

More to try from

Grilled prawns with yoghurt and mint - try the paste with chicken too

Fried tomatoes (halves) and goats cheese (on top of the tomatoes) with a little garlic. Serve with bread.

Courgette and leek frittata

Ingredients:

• 3 medium courgettes
• 1 leek
• An onion
• 3 tbsp extra virgin olive oil
• 4 large eggs
• 1 cup grated Parmesan cheese
• 1 cups shredded mozzarella
• 1 cup of cheddar
• 3 rashers of bacon
• salt and pepper to taste

Method:

Fry up the potatoes in butter. In a separate pan fry up the leeks, bacon, courgettes and onion in a separate pan. When the potatoes are cooked, arrange them over the base of the pan and remove the rest. Layer the veg and bacon mix with the remaining potatoes and the cheddar. Whip the eggs with seasoning and pour over the top. Put a lid on the pan and cook over a medium heat until the egg is set and cheese melted.

Black Salsify, Spinach & Gruyere Gratin

Not done this one yet but saving it in case

30g of butter plus extra for greasing the gratin dish
450g black salsify, peeled or scrubbed
250g baby spinach
300ml vegetable or chicken stock
300ml single cream
Gruyere or edam cheese (no exact amounts here as it depends on how much cheesiness you like!)
White breadcrumbs, a couple of handfuls

Preheat the oven to 200 degrees C and butter the inside of your gratin dish.

Bring a pan of salted water to the boil.

Peel the salsify and cut into the desired lengths, then drop straight into the boiling water. Cook until just tender (around 8-10 minutes, depending on the thickness of your salsify).

Meanwhile, mix the stock and cream together and season.

Place a layer of salsify in the bottom of the dish and then add a layer of spinach. Grate over some gruyere cheese then finish with the remaining salsify and spinach.

Pour over the cream-stock mixture then mix the breadcrumbs with a generous amount of grated gruyere and sprinkle over the top of the gratin.
Bake until golden and bubbling.

Baked Goat's Cheese with Beetroot, Honey and Thyme

This recipe was delicious!

http://www.bbcgoodfood.com/recipes/7553/baked-goats-cheese-with-beetroot-honey-and-thyme

Ingredients

2 eggs, beaten

100g breadcrumbs, use Japanese panko crumbs if you can find them

2 x 100g soft rindless mild goat's cheese

2 homecooked beetroots

1 tbsp olive oil

2 small thyme sprigs

For the dressing

Small bunch of thyme

2 tsp Red wine vinegar

2 tsp Honey

2 tbsp Olive Oil

Method

1. Heat oven to 220C/fan 200C/gas 7. Make the dressing: mash the thyme leaves with a pinch of salt using a mortar and pestle, stir in the other dressing ingredients, then set aside.
2. Tip the egg and breadcrumbs into separate shallow dishes. Dip the cheeses into the egg, then roll in the breadcrumbs. repeat so they are completely coated. Put the cheeses on an oiled baking tray, then drizzle a little oil over. Bake for 10 mins until they are golden.
3. While the cheese cooks, finely slice the beetroot, then arrange on plates. When the cheese is cooked, place on top of the beetroot and top with thyme sprigs. Drizzle the dressing over the beetroot and serve.