Pea, Pancetta, Leek and Onion Frittata

Doesn't that slice of frittata look like it fell from the sky and onto my plate? Splat!

No, the weatherman wasn't calling for frittata showers, this particular frittata didn't hold together particularly well. I take all the blame myself, and not just because Donna Hay is a food genius. I know it was oozy because I added more ricotta cheese than called for. I had so much fun doling out dollop after dollop... I couldn't control myself!

Dave and I shared this for dinner, and while I can't see us having it for breakfast, I think it would be perfect for brunch. Just make sure you take it easy on the ricotta. :)

Pea, Pancetta, Leek and Onion Frittata
c/o Donna Hay Magazine, Issue 32

20g (3/4 oz) unsalted butter
2 teaspoons olive oil
1 brown onion, sliced
1 leek, sliced
6 eggs
1 cup (8 fl oz) (single or pouring) cream
1/3 cup finely grated Parmesan cheese
Sea salt and cracked black pepper
200g (7 oz) fresh ricotta cheese
1 cup frozen peas, defrosted
5 slices pancetta, roughly chopped

Heat a 22 cm (8.5 inch) frying pan over medium heat. Add the butter and oil and swirl around the pan to coat. Add the onion and leek and cook, stirring, for 5 minutes or until soft. Place the eggs, cream, Parmesan, salt and pepper in a bowl and whisk to combine. Reduce the heat to low pour over the egg mixture and cook for 5 minutes or until the edges just start to set. Top with ricotta, peas and pancetta and cook for 15 minutes or until the egg is almost set. Place under a preheated hot grill for 5 minutes or until the egg is set and the top is golden.

Serves 4.

See the recipe...

Lemon and Garlic Prawn Pasta

Thank goodness! It has been so long since we've had any new pasta for dinner, I was beginning to worry if I'd ever have anything to submit to the lovely Ruth! But here it is, from Donna Hay Magazine, my entry to Presto Pasta Night #30!!! Yay!!! (I remember being really frightened of turning 30, but PPN seems to be taking it in stride! Go Ruth!!)

Now, I've only been acquainted with all things Donna Hay since April of this year. I now have a couple of her books, and all of her magazines that have come out since. What I find interesting about her magazines is this: I feel like they are a secret weapon. Why? Well, because her magazines come out based on Australia's seasons... which are of course different from those had in the US... so I have to sit on them a few months before they're entirely applicable... so I have this stash of Future Recipes, seasonal and delicious, and all I have to do is wait! Yes, its an arsenal we all have access to... but... still.

Sure, I overcooked the pasta. It's been so long since we've had any pasta in the OPF Household, that I just wasn't thinking about the proper pasta timing. Considering how flavorful the rest of it was, the squishy pasta was easily overlooked. At least this time. ;)

I also forgot to add the garlic at the right time... I tossed it in at the same time I added the broth. The sauce didn't seem hurt by it, but I'll try it the right way next time and see which I like better. (Or if it makes that much of a difference.)

Mistakes aside, we loved this. LOVED this. It made a delightful dinner and a totally snazzy lunch the next day. We mostly get by with sandwiches for lunch, you know how it is, so its always really nice to have a warm, yummy lunch. Can't help but feel special.

Lemon and Garlic Prawn Pasta
Donna Hay Magazine, Issue 31

14 oz angel hair pasta
1 ¾ oz unsalted butter
2 cloves garlic, crushed
14 oz prawns or ginormous shrimp
sea salt and freshly ground black pepper
1 cup fish stock
2 tablespoons grated lemon zest
2 tablespoons lemon juice
½ cup chopped green onions
1 cup basil leaves
shaved parmesan cheese to serve

Cook the pasta in a large saucepan of salted boiling water for 2-3 minutes or until al dente. Drain and return to the saucepan.

Heat a non-stick frying pan over high heat. Add the butter, garlic, prawns, salt and pepper and cook for 1 minute. Add the stock and cook for a further 2 minutes or until the prawns are cooked through. Add the prawn mixture to the pasta with the lemon zest and juice, green onions and basil and toss to coat.

Top with the parmesan to serve.

Serves 4.

See the recipe...

Pan-Fried Chicken with Oregano-Buttered Beans

It kills me that I made this at the beginning of July and am only posting about it now. Kills me!!

This is such a simple meal to prepare, and the ingredients work something like magic. Seriously. Magic. The chicken roasted happily in the oven, the beans heated on the stove and turned into a creamy, lemony, oregano happiness. I have a thing for arugula, too, and its pepperiness lent beautifully to the chicken and beans. So simple, I don't even know how to better describe it all... creamy, friendly, bright, peppery.... does that do it?

This has been our dinner only the one time, but I know that its something that's going to make it into my Recipe File for Life. Seriously.

Pan-Fried Chicken with Oregano-Buttered Beans
Donna Hay Magazine, Issue 32

4 chicken breasts (7 oz. each)
olive oil for brushing
sea slat and cracked black pepper
3 ½ oz. unsalted butter
2 tablespoons lemon juice
½ cup oregano leaves
14 oz. can cannelloni beans, drained and rinsed
1 bunch (3 ½ oz) arugula leaves, trimmed

Brush the chicken with oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Remove from the pan and set aside.

Add the butter, lemon juice oregano and beans to the pan and cook for a further 2 minutes or until the beans are warm and the butter is golden brown. Slice the chicken and arrange with the oregano-buttered beans and rocket to serve.

Serves 4.

See the recipe...