Garden Frittata

This vegetarian recipe for a garden frittata is versatile, low-calorie and delicious. You can use many different vegetables or cheeses you may have on hand, but the trick is to not overcook the eggs. So make sure your pan is on medium heat and only cook the frittata for a short time before putting it under the broiler! Here is the shopping list.

Garden Frittata
-Chopped green onion
-Swiss chard (optional)
-Beet greens (optional)
-Bell pepper
-Tomato
-Fresh basil
-Small hot chili pepper (optional)
-Boerenkaas cheese (or your favorite cheese)
-Olive oil
-Eggs (4, if you use more cook a little longer)
-Fresh garlic
-Sea salt
-Freshly ground black pepper

Salad with Apple Cider Vinaigrette
-Your favorite salad greens!
-Olive oil - 3 parts
-Apple cider vinegar - 1 part
-Chopped fresh oregano
-Sea salt
-Freshly Ground Black Pepper

Let us know what you think!!

Party Food in a Hurry!!

Party Food in a Hurry…

Party food, hors d'oeuvres, appetizers, tapas, finger food…whatever the phrase, they're not just a before-dinner treat any more. They can carry the party all by themselves and look good, and taste great, doing it. From a tapas party to a baby shower, party food takes center stage at every gathering.

Here is a fast and easy party feast that you can make in just a few minutes. Baked brie with blueberry chutney, oven-baked pita chips and prosciutto and basil wrapped prawns.

Baked Brie with Blueberry Chutney

Place brie cheese on a oven-proof pan in a 400 oven.

In a medium saucepan add:

One hot chili pepper finely chopped (remove seeds if prefer less spicy)

Juice of ½ lime

2 tsp panela sugar

1 tsp rice vinegar

Sea salt and freshly ground black pepper to taste

Cook chutney on medium-high heat for 2 to 3 minutes. Pour over heated Brie.

Oven Baked Pita Chips

Cut pita bread into chips, toss with a little olive oil, sea salt, and freshly ground black pepper. Spread on baking tray and place in oven. Bake for 4 to 5 minutes. Serve with Brie.

Prosciutto and Basil Wrapped Prawns

Finely chop a few leaves of basil, place in medium bowl along with, juice of 1/3 of a lemon, splash of white wine, freshly ground black pepper, and 6-12 peeled and de-veined prawns. Toss to mix.

Cut prosciutto ham into strips, place prawns plus basil onto strips of prosciutto ham, roll up and secure with toothpicks.

Pan fry in olive oil on medium heat till lightly browned.

Serve with lemon wedges.

Please note: these recipes are only approximate amounts, Chef Bowen cooks from the heart and rarely measures anything.

Learn how to make these great dishes by watching my Youtube video: http://www.youtube.com/watch?v=TdqXHxKDiZU