Courgette, Feta and Leftover Spaghetti Frittata

Courgette, Feta and Leftover Spaghetti Frittata

My in-laws allotment is making up for last year. They are literally drowning in produce - this weekend they had a bit of a courgette sitiation so kindly donated some to us, along with beetroot, broad beans and french beans!

As I had some spaghetti leftover from the night before I decided to make a spaghetti frittata with the courgettes and some feta I had in the fridge. Frittata's are so easy to make and I often take leftover slices to work for lunch the next day.

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Courgette, Feta and Spaghetti Frittata
A summery light lunch
Ingredients
  • 1 Garlic Clove, chopped
  • 2 Courgettes, sliced
  • Handful Cooked Spaghetti
  • 150g Feta, cubed
  • 6 Eggs, beaten
  • Salt and Pepper
Instructions
Step 1: Preheat the grill. Fry the garlic and courgettes in a 20cm frying pan.Step 2: Add the cooked spaghetti, feta and pour on the eggs. Season and leave to cook for about 6-8 minutes.Step 3: Transfer to the grill until golden and bubbling on top.Step 4: Serve with Salad.

Details
Prep time: Cook time: Total time: Yield: 6 slices

Meal Plan 29th July ~ 4th August 2013

The second week of the holidays begins and it looks like the BBQ will have to go back in the shed! Please come back sun.

Monday 29th July ~ Lasagne with carrots and peas

Tuesday 30th July ~ Leftover Lasagne with Salad and Coleslaw

Wednesday 31st July ~ Chicken and Bacon Risotto

Thursday 1st August ~ Chicken and Vegetable Noodles

Friday 2nd August ~ Mushroom Stroganoff with Rice

Saturday 3rd August ~ Out for a meal

Sunday 4th August ~ Fridge Bottom Pasta

Meal Plan 22nd July - 28th July 2013

Another scorcher of a week just gone...but it looks like some heavy thundery showers are on the way which will hopefully clear the air a bit. This weather isn't conducive to cooking and baking and I've got 6 weeks of school holidays to fill with cooking and baking related activities high on the kids to do lists (baking bread, making cakes, going to a PYO to pick strawberries then making strawberry jam, helping Nanny on her allotment, trying 1 new vegetable a week < my suggestion!). What foodie things are you doing with your kids this summer??

Here is my meal plan for the first week of the holidays!

Monday 22nd July ~ Sweet Chilli Sausages with Veggie Rice

Tuesday 23rd July ~ Lasagne and Salad

Wednesday 24th July ~ Leftover Lasagne and Garlic Bread

Thursday 25th July ~ Homemade Pizza

Friday 26th July ~ Roast Chicken, Bacon and Egg Salad with New Potatoes

Saturday 27th July ~ Chicken and Veggie Noodles

Sunday 28th July ~ Carbonara

Luscious Lemon Shortbread Bars

Luscious Lemon Shortbread Bars

The combination of buttery shortbread and tangy lemon is very moreish. In fact just thinking about them makes me salivate. They are so easy to make - perfect for a summer bake sale or picnic. You could even tart them up to serve at an al fresco dinner party - just serve larger slices with a little more grated lemon zest on top and finish with a dollop of clotted cream.

Be warned, you can just keep eating these!

LUSCIOUS LEMON SHORTBREAD BARS
By Beth Sachs, 16th July 2013

Ingredients
  • 280g Plain Flour
  • 80g (plus more for dusting at the end) Icing Sugar
  • 1 TSP Salt
  • 225g Cold Butter, cubes
  •  For the lemon topping
  • 350g Caster Sugar
  • Eggs, beaten
  • 1/2 TSP Lemon Zest
  • 100ml Fresh Lemon Juice
  • 35g Plain Flour
  • 1 TSP Baking Powder
Instructions:
  • Step 1: Preheat oven to 170c 
  • Step 2: Blitz the plain flour, icing sugar salt and butter in processor then press into a 30x20cm tin and bake for 20 minutes. 
  • Step 3: Whilst the shortbread base is cooling mix together the lemon topping ingredients and pour onto base. Cook for 25 minutes. Cool completely before dusting with icing sugar and cutting into bars.
Details:
Prep time: 
Cook time: 
Yield: 16 slices

Pesto Pasta Salad

Pesto Pasta Salad




















A lovely summery pasta salad to be enjoyed as part of a BBQ, Picnic or a light main meal. I made my own pesto but a tub of fresh store bought would be absolutely fine. If you are not keen on olives (and I wasn't until a few years ago) just add in some salad vegetables e.g. chopped spring onions, cucumber etc to bulk it out a bit.

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Pesto Pasta Salad
A Herby Pasta Salad perfect for a summer BBQ
Ingredients
  • 350g Pasta
  • 3 TBSP Pesto
  • 5 TBSP Mayonaise
  • Handful Olives, chopped
  • 5 Sun Dried Tomatoes, chopped
  • 200g Feta Cheese, crumbled
  • Basil, to garnish
Instructions
Step 1: Cook pasta according to packet, drain and tip into a large bowl. 
Step 2: Combine all ingredients and chill until needed.
Details
Prep time: Cook time: Total time: Yield: 6

Meal Plan 15th July - 21st July

Thought it was about time I started sharing my meal plans again!!. We are all BBQ'd out here so no more BBQ's until next weekend.......

Monday 15th July ~ Leftover Salads from the weekend BBQ's including Fruity Rice Salad

Tuesday 16th July ~ Spaghetti Carbonara

Wednesday 17th July ~ Chicken Kievs, New Potatoes and Peas

Thursday 18th July ~ Homemade Pizza

Friday 19th July ~ Chinese Chipshop Curry

Saturday 20th July ~ BBQ

Sunday 21st July ~ Frittata and Salad


Tangy Courgette Couscous

Tangy Courgette CouscousI picked up some lovely little courgettes from the farm shop today and decided to make this summery couscous salad, perfect for lunchboxes or barbeque's.


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Tangy Courgette Couscous
A lovely light summer lunch
Ingredients
  • 300g Couscous
  • 2 Courgettes, sliced and griddled
  • 100g Feta, crumbled
  • Juice of 1 Lemon
  • handful Parsely, chopped
  • 2 TBSP Olive Oil
  • Salt and Pepper
Instructions
Cook couscous in water or stock according to packet instructions.Add all other ingredients and refrigerate until needed
Details
Prep time: Cook time: Total time: Yield: 8




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