Tag Archives: cheese

Cheesy Potato Stuffed Sausages

Cheesy Potato Stuffed SausagesPotato stuffed sausages have long been a favourite of mine, but when purchased at a café are often a disappointment because they have sat in a warmer too long and the sausages used are not the best quality. These stuffed sausages are not like those disappointing ones that you find in café warmers – use the best quality or your favourite sausage and you and your family are sure to love this causal meal.

Cheesy Potato Stuffed Sausages

My stuffed sausages are fairly rustic because I just smash the potatoes, but for a more elegant dish use creamy mashed potato and pipe it into the slit sausages.

Serves 4

8 thick pork sausages
2 large potatoes, scrubbed and chopped
butter
1 tbsp wholegrain mustard
1 tbsp chopped fresh parsley
8 bacon rashers, cut in half lengthwise
½ cup cheese, grated

1              Preheat oven to 200°C.

2              Fill a large saucepan with water and bring to simmering. Add sausages and simmer for 10 minutes or until sausages are cooked. Remove sausages from water and set aside until cool enough to
handle.

3              Meanwhile, place potatoes in a separate saucepan and cover with cold water. Cover, place over a medium heat and bring to the boil, remove lid and season to taste with salt and cook until
tender. Drain, add a knob butter and mustard, smash. Add parsley and mix to combine. Set aside.

4              Split sausages lengthwise – the slit should go about three-quarters of the way through. Fill split sausages with potato mixture, then wrap each sausage with bacon. Place sausages on a baking tray and sprinkle with cheese.

5              Bake for 20 minutes or until bacon crisps and cheese melts and is golden. Serve immediately with a steamed green vegetable of your choice or a salad of mixed leaves with sauce, relish or chutney on the side.

Where did the ingredients for this dish come from:
Sausages, bacon: Holly Bacon – Hastings; Potatoes, parsley: JJ’s
Organics – Napier; Store Cupboard Ingredients: butter, mustard.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Cheesy Mushroom Toast

Cheesy Mushroom Toast

This is my take on a Polish street food with the rather lovely name (which I can’t pronounce) Zapiekanka (apparently pronounced zapʲɛˈkanka). But, it’s just creamy mushrooms on toast with cheese and in Poland it’s served topped with hot tomato sauce or ketchup – I sprinkled mine with a little hot sauce from local company Orcona, but ordinary tomato sauce or one spiced with chilli also works well.

Cheesy Mushroom Toast

I used sourdough, but you could use a split roll or baguette (as is used in Poland).

For each toast

1 slice sourdough or bread of your choice
½ cup grated cheese – I used a local gruyere-style
MUSHROOM TOPPING
¼ small onion, chopped
butter
olive oil
60g mushrooms, roughly chopped
½ tsp dried Italian herbs
pinch dried red pepper flakes
¼ cup red or white wine
1 tsp plain flour
whole milk
sea salt and freshly ground black pepper

1              Preheat oven to 200°C.

2              For the mushroom topping, place onion, a knob butter and a splash of oil in a small frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and
translucent.

3              Reduce heat, add mushrooms and cook, covered, stirring
occasionally, for 10-15 minutes or until mushrooms soften and give up their liquid. Add Italian herbs and red pepper flakes and cook, stirring, for 30-45 seconds or until fragrant. Add wine, cover and cook, stirring, for 8-10 minutes or until mushrooms absorb the liquid – adding some hot water if mixture starts to dry out.

4              Mix flour with cream or milk to make a smooth paste. Stir into mushroom mixture and cook, stirring, for 3-4 minutes longer. Season with a grind of salt and black pepper.

5              Place sourdough on a foil-lined baking tray, pile mushroom mixture onto bread and scatter with cheese. Transfer to oven and bake for 10-15 minutes or until cheese melts and is golden.

Where did the ingredients for this dish come from:
Mushrooms: Te Mata Mushrooms – Havelock North; Onion:
Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: butter, Italian herbs, dried red pepper flakes, wine, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:`

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

 

Cheesy Chicken, Potato & Bacon Bake

Cheesy Chicken, Potato & Bacon BakeThere’s not much not to love about this dish – bacon, potatoes and cheese with chicken thrown in, almost one-dish and easy on the pocket. I also love it because you throw it all together in a dish and bake, then scatter with cheese and cook until the cheese melts and is golden – not much else to say really, expect here’s tonight’s
dinner!

Cheesy Chicken, Potato & Bacon Bake

While this is almost a complete meal in itself, it does benefit from a simple side of mixed leaves or a steamed green vegetable of your choice.

Serves 4-6

600g potatoes, scrubbed and cubed
500g chicken breast halves, cubed in bite-size pieces
4 rashers bacon, rind removed, meat cut into strips
1 onion, diced
1 clove garlic, crushed
2 tsp dried Italian herbs
olive oil
1 tbsp hot sauce, or to taste
sea salt and freshly ground black pepper
2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful parsley, chopped

1              Preheat oven to 220°C. Brush or spray a baking dish with oil.

2              Place potatoes, chicken, bacon and onion in dish. Place garlic, a good splash of oil, hot sauce, herbs and a grind of salt and black pepper in bowl and whisk to combine. Pour over mixture in dish and toss well to coat.

3              Bake for 45-60 minutes, tossing every 20 minutes, or until chicken is cooked and potatoes are tender. Add parsley toss to
combine, then scatter with cheese and cook for 10 minutes longer or on until cheese melts and is golden.

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Bacon: Holly Bacon – Hastings; Potatoes, onion, garlic: Krismaw Gardens – Hastings; Hot sauce: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s
Garden@Epicurean
– Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: Italian mixed herbs, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Smashed Cheesy Roasted New Potatoes

Smashed Cheesy Roasted New Potatoes

New potatoes are the first sign of spring and these very early ones from JJ’s Organics are a lovely treat after what feels like months of eating some very uninteresting potatoes.

We have been enjoying them just boiled with butter and herbs and a few weeks ago with crème fraîche and My Homemade Caviar. But, now that the initial thrill of new potatoes has worn off, it is time to use them in some different ways and I love them roasted – crunchy on the outside with delicious soft flesh!

Smashed Cheesy Roasted New Potatoes

Serves 4

4 medium new potatoes, scrubbed
sea salt
olive oil
1 cup grated hard cheese of your choice – I used a local sheep cheese
2 tbsp fresh parsley, chopped

1              Preheat oven to 220°C.

2              Place potatoes in a saucepan of cold water and bring to the boil over a medium heat. Remove lid, add salt to taste and cook for 20-30 minutes or potatoes are tender. Drain and return to pan to dry a little.

3              Place potatoes on a large baking tray and crush or smash – they should be broken, but still remain somewhat whole. Drizzle with oil and roast for 15-20 minutes or until edges are starting to brown and crisp. Sprinkle with cheese and roast for 10 minutes
longer or until cheese melts and is golden. Serve scattered with chopped parsley.

So tell me, how do you like to cook and serve new potatoes – after the thrill of the first of the season?

Where did the ingredients for this dish come from:
Potatoes, green onions: JJ’s Organics – Napier; Cheese: Origin Earth – Havelock North; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Baked Potatoes Loaded with Cheesy Romanesco

Baked Potatoes Loaded with Cheesy Romanesco

Stuffing a baked potato is a great way to turn a potato into a meal, but an easier way is to simply split the potato and top, or load, the potato with a cheesy vegetable sauce. Here I have used the broccoli-like vegetable, Romanesco, but broccoli or cauliflower can also be used.

Romanesco

Romanesco

Find out more about Romanesco in this previous post.

Baked Potatoes Loaded with Cheesy Romanesco

This is a satisfying vegetable meal that needs nothing else, but you might like to serve a salad of mixed leaves or grilled bacon on the side.

Serves 4

4 large potatoes
sea salt and freshly ground black pepper
1 head (about 300g) broccoli, divided into small florets
chopped fresh parsley
CAMEMBERT SAUCE
1 small onion, diced
30g butter
2 tbsp plain flour
1 cup milk
1 tbsp wholegrain mustard
100g Camembert cheese, cubed

1              Preheat oven to 200°C.

2              Wash potatoes, but do not peel, dry with paper towels.  Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.

3              Meanwhile, steam or microwave Romanesco until tender. Drain and set aside.

4              For the sauce, place onion with butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and thickens. Remove pan from heat, add mustard and Camembert and stir until Camembert melts and sauce is smooth. Season to taste with salt and black pepper, add cooked Romanesco and mix to combine.

5              To serve, split potatoes, top with sauce and scatter with parsley.

So tell me, have you come across Romanesco?

Where did the ingredients for this dish come from:
Potatoes, onion, Romanesco: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, flour, wholegrain mustard salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Romanesco you might like to try:

Romanesco with Lemon Dijon Dressing

Romanesco with Lemon Dijon Dressing

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

 

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion SandwichesRump steak isn’t generally my favourite cut, but I do like it for
sandwiches such as this, where I slice it. This substantial sandwich is an easy causal meal that is great as it is or served with a salad of mixed leaves on the side.

Cheesy Steak, Mushroom & Onion Sandwiches

Serves 4

2 large onions, thinly sliced
olive oil
butter
8 large mushrooms, sliced
500g rump steak
sea salt
4 bread rolls, split – toasted, if desired
mustard of your choice
mixed leaves
1 cup grated hard cheese – I used a local hard cheese

1              Place onions and a good splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 15-20 minutes or until onions soften and caramelise. Remove onions from pan and keep warm.

2              Add another splash of oil and a knob of butter and heat to melt butter. Add mushrooms, cover and cook, stirring, occasionally, for 10 minutes or until mushrooms give up their juices, remove lid and cook, stirring occasionally, for 5 minutes longer or until liquid evaporates. Remove mushrooms from pan and keep warm.

3              Season steak with salt. Increase heat, add another splash of oil and when oil is shimmering, add steak and cook, for 3-4 minutes each side or until cooked to your liking. Remove steak from pan,
cover and let stand for 5 minutes. Just prior to assembly, slice.

4              To assemble, spread top half of each roll (cut side) with
mustard. Top bottom half of each roll with mixed leaves, then onions, mushrooms, steak, cheese and finally top half of roll. Serve immediately.

So tell me, which is favourite steak cut – sirloin, rump, fillet or rib-eye?

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens – Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Rolls: The Love N Oven – Napier; Mixed leaves: The Chef’s Garden
@ Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

Bacon, Fig & Rocket Sandwich

Bacon, Fig & Rocket Sandwich

 

Cauliflower Cheese Soup with a Hint of Chilli

Cauliflower Cheese Soup with a Hint of Chilli

I love this recipe because it gives you various options – for an
elegant winter first course serve smaller portions in shallow soup bowls with just a sprinkle of parsley and for a lunch or dinner ladle into larger bowls with crusty or garlic bread on the side.

If feeding a group of mixed eaters, put out the extras – cheese,
bacon and parsley – and let everyone choose what they want to add.

Cauliflower Cheese Soup with a Hint of Chilli

This soup can be made to the end of step 2 up to two days in advance and stored in the fridge or alternatively, frozen until required.

Serves 4-6

knob of butter
1 large onion, finely chopped
dried red chilli flakes to taste – I used a good pinch, about ¼ tsp
1 medium cauliflower, cut into florets
1 medium potato, chopped
3 cups vegetable or chicken stock
1½ cups milk
sea salt
4 rashers bacon, rind removed, meat chopped (optional)
100g hard cheese of your choice, diced
chopped parsley, finely chopped (optional)

1              Place butter and onion in a saucepan over a medium-low heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add chilli flakes and cook, stirring, for 30
seconds or until fragrant.

2              Add cauliflower, potato and stock, cover and bring to
simmering. Simmer, stirring occasionally, for 15-20 minutes or until cauliflower and potato are tender. Add milk and bring back to
simmering. Puree using a food processor, blender or hand blender to make a thick creamy soup. Return to a clean saucepan, place over a medium heat and bring back to simmering. Season with salt.

3              Meanwhile, place bacon in a small frying pan over a medium heat and cook, stirring occasionally, for 10-15 minutes or until
bacon is cooked and crispy.

4              To serve, ladle soup into bowls or mugs, top with cheese and bacon and/or parsley, if using.

So tell me, what is your favourite cold weather soup?

Where did the ingredients for this dish come from:
Onion, cauliflower, potato: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Dried chilli flakes – Spitfire or Smoked Chipotle Flake: Orcona Chilli ‘n Peppers  – Hastings;
Bacon: Holly Bacon – Hastings; Parsley: The Chef’s Garden @
Epicurean – Hastings; Store Cupboard Ingredients: butter, stock, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other soup recipes you might like to try:

Pea & Potato Soup with Ham

Pea & Potato Soup with Ham

Potato, Escarole & Smoked Salmon Soup

Potato, Escarole & Smoked Salmon Soup

Mushroom Coriander Soup

Mushroom Coriander Soup

 

Chicken, Bacon & Cheese Toasted Sandwich

Chicken, Bacon & Cheese Toasted Sandwich

Leftover roast chicken or meat makes a great base for a toasted sandwich meal – here I combined leftover roast chicken and leftover aioli as part of the filling for this substantial toasted sandwich –
perfect Friday night fare.

Chicken, Bacon & Cheese Toasted Sandwich

Use a sandwich press if you have one for cooking this sandwich.

For each sandwich

¼ cup sliced leek
1 rasher bacon, rind removed, meat cut into strips
olive oil
½ cup shredded cooked chicken
2 tbsp aioli or mayonnaise2 slices bread of your choice – I used a thick cut grainy bread
butter
¼ cup grated cheese of your choice – I used a local hard sheep cheese

1              Place leek, bacon and a splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are tender.

2              Meanwhile, combine chicken and aioli in a small bowl.

3              To assemble, butter one side of each slice of bread. Place one slice of bread buttered side down on a board, top with cooked leek mixture, chicken mixture and grated cheese and finally remaining slice of bread, buttered side up.

4              Heat clean pan over a medium heat. Add sandwich, top with a weighed plate and cook for 4-5 minutes or until golden on one side. Turn over and repeat – the sandwich should be golden on the outside with the filling heated through and cheese melting.

So tell me, what is your favourite toast sandwich combination?

Where did the ingredients for this dish come from:
Leek: The Chef’s Garden @ Epicurean – Hastings; Bacon: Wild Game Salamis – Clive; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: leftover roast chicken, leftover aioli, bread, butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other toasted sandwiches you might like to try:

Toasted Cheese, Apple & Bacon Sandwich

Toasted Cheese, Apple & Bacon Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Mushroom, Ham & Cheese Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

Toasted Spinach, Cheese & Mushroom Sandwich

 

Cheesy Roasted Broccoli, Onion & Bacon

Cheesy Roasted Broccoli, Onion & Bacon

Dishes don’t get much simpler than this – toss broccoli, onion and bacon with olive oil and salt and pepper then scatter with cheese and roast!

Cheesy Roasted Broccoli, Onion & Bacon

As with many of my recipes quantities aren’t really important here. To turn into a main dish, add more bacon and serve with crusty bread and a salad of mixed leaves.

Serves 4

1 head broccoli, cut into florets
1 red onion, cut into wedges
2 rashers bacon, chopped
olive oil
sea salt and freshly ground black pepper
½ cup grated hard cheese such as Parmesan or Pecorino – I used a local hard sheep cheese

1              Preheat oven to 200°.

2              Place broccoli, onion, bacon and a good splash of oil in a large bowl and toss to combine. Season with a good grind of salt and black pepper. Tip onto a baking tray and scatter with cheese. Roast for 20-25 minutes or until broccoli is tender.

So tell me, what is your favourite way of cooking broccoli?

Where did the ingredients for this dish come from:
Broccoli, onion: Krismaw Gardens – Hastings; Bacon: Holly Bacon – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other broccoli recipes you might like to try:

Broccoli Cooked Forever

Broccoli Cooked Forever

Broccoli in Creamy Camembert Sauce

Broccoli in Creamy Camembert Sauce

Broccoli, Pea & Potato Curry

Broccoli, Pea & Potato Curry

 

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese FrittataThis isn’t a big thick frittata, but as it is quite rich and I prefer it to be thinner, however, you can easily double the number of eggs to make a thicker frittata which would be more suited to hungry teenagers or men.

I love the combination of flavours in this dish – salty bacon, wilted spinach, the pop of the mustard seeds, just a touch of heat from the chilli and, of course, good cheese to bring it altogether.

Spinach, Bacon & Cheese Frittata_a

Spinach, Bacon & Cheese Frittata

This make ahead dish, is delicious eaten hot, warm or cold and is the
ultimate picnic food – transport it in the pan you have cooked it in, simply wrap in a clean tea towel.

If using more mature spinach, trim stems and roughly chop.

Serve with a side salad of mixed leaves and crusty bread.

Serves 2-4

olive oil
4 rashers bacon, cut into strips
1 small red onion, diced
1 Bird’s eye chilli, or to taste, seeded and finely chopped (optional)
2 tsp yellow mustard seeds
1 bunch baby spinach, leaves separated and trimmed`
4 free-range eggs, lightly beaten with a grind of sea salt and freshly ground black pepper
½ cup grated hard cheese

1              Preheat oven grill.

2              Heat a good splash of oil in an ovenproof 20cm heavy-based frying pan over a medium-high heat. Add bacon and cook, tossing
frequently, for 4-5 minutes or until crisp.

3              Add onion, cover and cook, stirring frequently, for 4-5 minutes or until onion is tender. Add chilli and mustard seeds and cook, tossing, for 1-2 minutes. Add spinach and cook, tossing
occasionally, until spinach is wilted.

4              Pour in egg mixture and cook, uncovered, for 5-7 minutes or until eggs are just set. Scatter with cheese, transfer to oven and grill for 3-4 minutes or until cheese melts and top starts to brown.

Where did the ingredients for this dish come from:
Eggs: Verry Best Eggs – Napier; Bacon: Holly Bacon – Hastings;
Onion: Krismaw Gardens – Hastings; Spinach: JJ Organics – Napier; Chilli: Orcona Chilis ‘n Peppers – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
mustard seeds, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other frittata recipes you might like to try

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Chorizo & Grilled Capsicum Frittata

Chorizo & Grilled Capsicum Frittata