Fritata with Pumpkin, Spinach & Ricatta
INGREDIENTS: 600-800g pumpkin, cut into 2cm cubes (no need to bring out your rulers), 2 cups spinach leaves/kale leaves, 1 medium onion, sliced, 8 eggs, ½ cup milk
INGREDIENTS: 600-800g pumpkin, cut into 2cm cubes (no need to bring out your rulers), 2 cups spinach leaves/kale leaves, 1 medium onion, sliced, 8 eggs, ½ cup milk
Pasture-raised beef, even when tender and well-marbled, is leaner than grain-fed beef and its fat is less watery. Therefore, no matter how you choose to prepare your beef – grilling, broiling, frying – the most important thing is too cook it at a lower temperature than you would beef purchased at a grocery store.
Did you know that it can also help create a butterscotch flavor in ice-cream or bring out the sweetness in a blueberry muffin? Naturally brewed soy sauce adds that delicious fifth taste, “umami”, which enhances flavor and adds balance and complexity to food.
A few glasses of this cocktail and you’ll feel like you’re relaxing, beach side in no time!
Brew 4 strong cups of Earl Grey tea. Strain into a large jug with 4 teaspoons of sugar
INGREDIENTS: 400-600g potatoes (depending on size of pan), cut into thin wedges or sliced, 600g chicken breasts, cut into thick strips (or use tenderloins), 2 medium onions, finely diced, A small bunch of fresh rosemary, Olive oil