I want something different for breakfast on Sunday! What do I have? – sweet potato, red onion and bleu cheese, eggs. Why not? It was a pretty straight forward recipe I found and it turned out well. Mr. L thought it was quite rich with the bleu cheese (secret – I added more than the recipe called for…he was right) Stick to the recipe!
Sweet Potato and Blue Cheese Frittata
2 Red onions, medium
1 Sweet potato, large
6 Eggs, large free-range
1 Nutmeg, whole
3 tbsp Olive oil
100 g Blue cheese crumbled
- Preheat the oven to 190ºC.
- Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40 minutes, or until cooked through. Remove and leave to cool.
- Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20 minutes, or until soft. Leave to cool.
- Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season.
- Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook.
- Reduce the heat to low and cook for 3 more minutes, then transfer to the oven for 10 minutes, or until cooked through.
- Delicious served with a seasonal salad.
Too vegan for me…LOL…I cooked some bacon….
This is an older recipe which I did not realize I had never posted before. I served this with my Slow Cooker Pulled Pork which was posted last year I believe. I served the pork on a ciabatta bun topped with a little sauce, the red onions and slices of avocados. Hope you might try this semi-Mexican dish. FYI…this recipe will last a couple of weeks in the fridge. Drain off the liquid before serving.
And here is the recipe…
Marinated Red Onions (LCBO Food and Drink)
1 lb. red onions sliced (2 large)
2 cups white wine vinegar
¼ cup cilantro sprigs
½ cup lemon OR lime juice
½ cup orange juice
½ tsp. salt
Put all of the ingredients together and marinade for at least 24 hours. The acid cooks down the onions… remember to drain it off before serving.
Serve with my Slow Cooked Pulled Pork!!
AND…we are back in our new house after five weeks in the north. Finally got the computer up and running!Had the opportunity to sample my nephew’s chutney while in Canada. It was awesome served with pork tenderloin! Thanks David!
Peach Cranberry Chutney (David Rogers)
9 cups chopped peaches
4 cups brown sugar
4 cups white vinegar
4 cups chopped red or white onions
1 1/2 cups dried cranberries
2 tbsp. minced garlic
2 tbsp. grated fresh ginger
3 tbsp. mustard seed (coarsely ground if possible)
3 tsp. cinnamon
2-1/4 tsp. ground cumin
2-1/4 tsp. salt
1 tsp. fenugreek seed
3/4 tsp. ground cloves
1/2 tsp. cayenne (more if you like it hot) I doubled the cayenne
Combine all ingredients in a large heavy bottomed saucepan and bring to a full boil.
Reduce heat to a moderate boil and cook until the mixture reaches a jam consistency.
Stir often to prevent scorching.
Should take 40 minutes or so.
Ladle into hot Mason jars, leaving 1/2 an inch of head space and seal.
Process in a water bath canner for 10 minutes.
Remove and let stand until the lids pop down.
Check seals after 24 hours and refrigerate any unsealed jars.
Larry decided to explore several different Greek salad recipes one day – the result was his version below, which turned out to be very good!
Larry’s Greek Salad Recipe
1 1/2 TBS lemon juice
2 TBS red wine vinegar
6 TBS olive oil
2 small garlic cloves, grated or finely chopped
1 tsp white sugar
1 tsp salt
½ tsp course ground pepper
1 tsp Dijon grainy mustard
6 to 8 black / Kalamata olives finely chopped Note: 15 oz can, the remainder go in the salad.
Mix all ingredients well in a salad dressing mixer or glass jar with lid. Adjust quantities of ingredients to your individual taste. The small amount of sugar cuts the acidity and is pleasant on the tongue without being sweet tasting.
1 small red onion, very finely sliced
Cut into approx. one inch cubes: 1 green pepper, 1 red pepper, 1 yellow pepper (seeded, etc)
½ c coarsely chopped flat parsley leaves (if you like, you can also add some chopped mint leaves)
12 -16 Kalamata / black olives, pitted and halved
4 mini cucumbers (Costco), quartered lengthwise, and cut in 1” thick slices
200 gr feta cheese, cut into small ½” cubes ( in Mexico, I use Apetina brand found at Superama, in brine)
1 cup Plum tomatoes, halved ( more if you like)
Mix all the ingredients together and toss with some of the dressing. I like to add the feta cheese to the individual salad bowls. Guests can add more dressing if they like.
Another option: let guests add their own dressing and feta. If there is salad remaining, it will store better without the dressing added.
Escabeche de Cebolla (Yucatecan Pickled Red Onions)
MAKES ABOUT 1 ¾ CUPS
1 tbsp. kosher salt
1 large red onion, thinly sliced lengthwise
1 tsp. whole black peppercorns
1 tsp. dried oregano
1 tsp. cumin seeds
3 cloves garlic, peeled and halved lengthwise
1 ½ cups red wine vinegar
In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.