Chickpea and rosemary baked frittata

Chickpea and rosemary baked frittata

4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked

Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Grease pan with olive oil.
Whisk together lightly eggs and parmsean. Season.
Place chickpeas in the pan. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes. 

Recipe here from Stone Soup

Spicy coconut noodles

Spicy coconut noodles

noodles (penne or fettuccine)
coconut milk
tomato paste
chili powder
green onions 
basil
shredded coconut

Recipe here

Bean and barley soup

Bean and barley soup

need 2.5 hours-ish for this one!

Can butter beans (250 g dried?)
Barley
1 - 2 parsnips
2 - 3 carrots
Large onion
Parsley
500/ potatoes - diced
2.25 litres chicken stock
Serve with cheesy bread


Recipe in Feast PG 252

Penne alla vodka

Penne alla vodka

Onion
Large can chopped tomatoes
Double cream
500g penne
Vodka
Serve with side salad with pinenuts, ricotta, basil and red wine vinegar dressing


Recipe in Feast PG 133 - cut recipe in half

Sweet potato and provolone burgers

Sweet potato and provolone burgers

1lb sweet potatoes cut into chunks
6 oz / 175 g broccoli
Garlic
Red onion
Provolone cheese - grated
Buns
Serve with side salad or fries

Recipe in The Burger Book

Butternut squash with cornmeal burgers

Butternut squash with cornmeal burgers 

225 g / 8oz butternut squash in chunks
Instant cornmeal
Grated carrot or celeriac
Green onion
Pecans
Mixed herbs fresh 2tbsp
Buns, tomatoes
Serve with side salad or fries

Recipe in The Burger Book PG 71

Pasta with garlicky greens

Pasta with garlicky greens

1lb pasta (tubey style)
1 lb brocoli rabe (rapini), or brocoli or kale or Swiss Chard
1/2 c olive oil
5 cloves Garlic minced
1/2 tsp red pepper flakes
Salt

Boil pasta - 5 mins before end add greens.  Drain and put in bowl. Heat olive oil with garlic, pepper flakes and salt over med heat. Stir frequently for 3 to 4 mins, til lightly golden. Pour over pasta, toss. Serve with grated parmesan.

Recipe adapted from one found here