7 full cups of assorted vegetables: eg asparagus, mushrooms,zucchini, onions, leeks, broccoli, spinach
2 tablespoons Olive Oil
1 teaspoon Salt
Freshly Ground Black Pepper
[Add 1/3 Cup Grated Parmesan and 1/2 Cup diced feta cheese for dairy version]
Choose three or four vegetables and dice them. Preheat oven to: 350 F.
Heat olive oil in 12 inch pan. Add vegetables and sauté until onions are soft and other vegetables are tender. Stir in cheese if you are using it. Season with salt and pepper. Taste. Adjust seasoning.
Beat eggs until foamy and pour over vegetables in skillet. Give the skillet a gentle shake so all the vegetables are distributed evenly under the eggs. Place in oven and bake 30 minutes.
Remember handle of skillet is hot. Take a pot holder and remove skillet from oven. Allow Frittata to cool about five minutes. Loosen the edges from pan with a spatula and slip it onto a serving dish. Serve hot or at room temperature with a beautiful salad and crusty bread.
4 small eggplants, thinly sliced into 1 inch rounds
Oil for frying
1 red pepper, thinly sliced
2 cloves garlic, minced
2 tablespoons white vinegar
1 teaspoon salt
Pinch of black pepper
Heat 1 inch of oil in medium sized frying pan and fry eggplant rounds until golden brown, set aside on paper towels. Drain oil from frying pan, leaving about a tablespoon of oil still in the pan. Place the red pepper and garlic in the pan and sauté until soft, about 3 minutes. Add the eggplant rounds back into pan, adding vinegar, salt and pepper and cook for about 2 minutes.
Beat egg yolks well.
Add sugar, and beat until mixture is lemon colored.
Add the ground almonds and mix thoroughly.
Chill for one hour in the refrigerator.
Preheat oven to 350 F (180 C).
Take small pieces of the mixture and shape into small balls - note, these cookies spread.. Place the macaroons on a greased baking sheet, 1 inch apart.
Top with half an almond.
Bake in the oven for 10 minutes.
Beat egg yolks with sugar until pale yellow. Mix in ground hazlenuts.
In a separate bowl, beat egg whites until stiff. Quickly fold 1/3 of the egg whites into the yolk mixure, then add the remaining whites and fold in until no streaks remain.
Pour into a 9 inch springform. Bake in preheated oven for 60 to 75 mins or until top of cake springs back when lightly tapped.
Chocolate Buttercream Icing
250g icing sugar sifted
125g butter at room temperature
100g melted chocolate
Cream butter and melted chocolate together and gradually mix in icing sugar. If too stiff add a drop of milk.
Author: Jamie Schler The Lemon Almond Sponge Cake
4 large eggs, separated
1 cup sugar
Finely grated zest and juice from ½ lemon
¼ tsp vanilla extract
½ cup ground almonds
½ cup potato flour
Pinch salt + few drops lemon juice for whites
Handful slivered blanched almonds to decorate, optional The Warm Lemon Sauce
2 cups water
1 cup sugar
Finely grated zest and juice from 1 lemon
2 Tbs potato starch
2 Tbs butter, cubed and softened
Instructions Prepare the Lemon Almond Sponge Cake:
Preheat the oven to 350°F (180°C). Have ready a springform pan – I used a 7 ¼ inch-diameter x 4 inch-high springform but a regular 8-inch pan is fine, too.
Separate the eggs; place the yolks in a large mixing bowl and the whites in a medium bowl, preferably plastic or metal. Add a pinch salt and a few drops lemon juice to the whites and set aside.
Using an electric mixer, beat the egg yolks for three or four minutes until thick and pale. Add the sugar and continue beating until thick and creamy.
Beat in the zest and juice of ½ a lemon and the vanilla extract until well blended and thick. Quickly beat in the ground almonds.
Using very clean beaters, beat the egg whites on low speed for 30 seconds, then increase the speed to high; beat the whites until thick, glossy and peaks hold. Do not overbeat until the whites are dry.
Using a spatula, gently but firmly fold the stiff whites into the lemon almond cake batter in 3 additions. Fold in the potato flour with the third addition of the whites in order to avoid overworking the batter. Fold in the whites just until all the lumps of white have disappeared.
Gently pour the batter into the springform pan. Dust with a couple of tablespoons slivered almonds.
Bake in the preheated oven 30 – 45 minutes, depending on your oven and pan size. The cake is done when puffed, set and golden. Gently press on the top of the cake and it should feel set, much like an angel or sponge cake. A tester inserted in the center should come out dry.
Remove the pan from the oven onto a cooling rack and allow to cool before unmolding. Carefully run a long, thin blade around the sides to loosen the cake while still warm.
Prepare the Warm Lemon Sauce by first bringing the water to a boil.
Sift the cornstarch or potato starch into the sugar in a medium heatproof bowl and stir. Whisk in the boiling water then, when smooth, return to the pan and continue cooking over low heat, whisking or stirring, for 8 to 10 minutes until thickened to the consistency of a sauce.
Whisk in the lemon zest and juice.
Remove from the heat and whisk in the butter a cube at a time until the buttered is melted and incorporated and the mixture is smooth.
Strain through a mesh strainer if necessary. Store in a jar in the refrigerator; to reheat, simply put the gelled sauce in a saucepan and heat very gently over low, stirring or whisking constantly, until pouring consistency (not too runny) and warm. Strain. Serve warm.
Preheat oven to 180C. Line a 20cm or 23cm round cake tin on the bottom and sides.
Beat the egg whites until they are foamy. Gradually add the sugar until they become glossy and meringue-like. Gently fold in the nuts, dates and chocolate. Bake for about an hour (or an hour and a quarter depending on your oven).