You can basically add anything into a frittata from meat to veggies and cheese. This one in particular is a mix of Mediterranean inspired flavors- spinach, tomato, and feta.
Spinach Tomato and Feta Frittata
4 large eggs
1/4 cup milk
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chill pepper
3 tbsp oil
1/2 of a small onion, minced
small handful of spinach, chopped
1 tomato, diced
3 tbsp feta, crumbled
I got this recipe is from Joanne Fluke's Lake Eden Cookbook (thank's to a colleague of mine) , these cookies all seemed to be turning out perfectly- which is extremely rare at this altitude so we dug a little deeper and found out that the elevation of the location where the book was made is also well above sea level- yay! This means that I've finally found foolproof recipes for cookies that I don't need to keep adjusting to prevent them from being hard as rock, or dry.
This particular batch is called Short Stack because these cookies are meant to represent what a pancake would taste like if it was a cookie.
Short Stack Cookies
1 and ½ cups melted butter (3 sticks, 12 ounces)
2 cups white (granulated) sugar
2 large eggs, beaten (just whip them with a fork)
½ cup maple syrup
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
4 cups all-purpose flour (pack the flour down in the cup when you measure it)
½ cup white (granulated) sugar for coating the dough balls
There are a lot of different ways of making Greek pizza so this is just one of my recipes. This recipe doesn't call for any red sauce giving it a really unique flavor. I always use homemade pizza dough- I posted the recipe for this earlier- but please note that with the amount of pizza dough in the recipe you can make 3 to 4 thin crust pizzas. The recipe below is for 1 10x15 inch pizza. As with any pizza, measurements don’t have to be exact. Feel free to add as much (or as little) of any topping that you like because the amounts written below are just guidelines.
Home Made Pizza dough (recipe here)
For the ‘sauce’:
2 tbsp mayonnaise
1 tsp dried basil
1 tsp dried oregano
1 tbsp olive oil
½ tsp red chili flakes
Fresh ground black pepper
1 large plum tomato, diced into 1 inch cubes
2 cloves of garlic, crushed
½ of a red onion, thinly sliced
¼ a can of sliced kalamata olives
Handful of baby spinach (without the stems)
1/3 cup of crumbled feta
1/3 cup of grated mozerella
This recipe is fairly long because the cake and everything on it was made from scratch. Poaching the fresh pineapple slices and cherries inside the spiced sugar mixture really added some wonderful layers of flavor to the cake. This cake is definitely on the extra sweet side (just a warning for those of you who don't like super sweet desserts). If you're short on time, or if pineapples and cherries aren't in season you can use canned pineapple and cherries for a similar-ish result.
The first step is to poach the fresh fruits. I always find it really painful to cut and clean fresh pineapples so this time around I sliced the pineapples first and it was a lot easier to peel each slice individually rather than trying to peel an entire pineapple at once. I don't own a cherry-pitter so getting the pits out took a pretty long time as well.
The next step is to line the bottom of the pan with parchment paper, butter, and brown sugar followed by a layer of slightly overlapping pineapples and cherries.
Next, you gently pour the batter over the fruits and pop it into the oven. When the cake is turned out it's dripping with a syrup created by the brown sugar melting. This cake is best served warm.
Pineapple Upside-Down Cake
For the topping:
3 cups water
1 1/2 cups granulated sugar
3 cinnamon sticks
12 whole allspice
3 tbsp crystallized ginger
1 ripe pineapple, peeled, cored, and sliced 1/2 inch thick
1/2 lb fresh cherries, pitted (optional)
1/4 cup unsalted butter, melted
1 cup firmly packed brown sugar
For the Batter:
1 1/4 cups cake flour (soft-wheat)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
3 large eggs, separated, at room temperature
1 tsp vanilla extract
1/2 cup buttermilk, at room temperature
1/4 cup granulated sugar
This is a delicious grilled and sautéed vegetable pizza. I grilled the zucchini using my griddle with a little bit of olive oil and letting the grill marks char each side of the vegetable. The onions and mushrooms were sautéed, as well as the spinach. I roasted the red peppers in my toaster oven.
I then let the veggies cool before I dressed the pizza.
1 basic pizza dough recipe (found here)
Roasted red peppers
Mushrooms and onions, thinly sliced then sautéed
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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