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Summary: Perfect breakfast or brunch food, frittatas are the Italian cousins of Spanish Tortillas. Basically an omelette filled with various ingredients, barely cooked on the hob, then put in the oven to set through. Frittatas are great hot or cold, for breakfast, brunch, lunch, snack or dinner, served with a fresh salad and a slice of sourdough bread.
As a general guideline, stir fry some onions, add chopped vegetables, herbs, cheese. Add beaten eggs. Transfer to the oven to finish cooking.
Variations are endless. This one combines red onion, chopped red chilli, cherry tomatoes, spinach and feta cheese.
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Summary: Freekeh is made by roasting or smoking whole green or young durum wheat grain, then polishing it to remove the outer shell. It can then be left whole or cracked to varying degrees of coarseness. Combined with roasted beetroot, onion and garlic, raw rainbow cherry tomatoes, fresh herbs and baby spinach, this makes for a delicious, filling grain salad, perfect for lunch or as part of a picnic spread. You could substitute the beetroot for sweet potato or squash, the tomato for cucumber or other fresh vegetables. I include instructions on how to cook freekeh, but ultimately do follow the instructions on your packet, as the amount of water needed and the cooking time will vary depending on how coarse the freekeh is.
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Summary: Our Spinach Buckwheat Pancakes are a really fun way to add greens to your diet or to kids' diet, as you will not taste the spinach at all ! Feel free to use fresh herbs instead of dried herbs in the pancake batter if you have them.
Buckwheat is not a grain / cereal, and even though it has 'wheat' in its name, buckwheat is in no way related to wheat. It is actually a seed (sometimes referred to as a 'pseudo-grain', just like fellow nutrition heroes quinoa and amaranth). So in addition to being nutritious and naturally gluten free, it is a great food to add to your diet if you are trying to add variety or reduce the amount of gluten that you eat. The vibrant green pancakes would make a great addition to a brunch spread. Serve them with vegan yoghurt and fresh parsley or toppings of your choice, sweet (omit the garlic and the herbs from the batter) or savoury.
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