Mushroom and potato frittata

from North Bristol Direct Local December 2022

by Direct Local Bristol

Walking workout

MUSHROOM & POTATO FRITTATA

Ingredients

• 500g baby potatoes, halved

• 1 tbsp olive oil

• 150g baby button mushrooms, large ones halved

• 120g Co-op grated mature Cheddar

• 6 medium h eggs, beaten

Method

Put the potatoes into a pan of cold water. Bring to the boil and simmer for 12-15 mins, until tender, then drain Preheat the oven to 180°C, fan 160°C, gas 4 When the potatoes are nearly cooked, heat half the oil in a 20cm ovenproof frying pan (base measurement) and fry the mushrooms over a medium to high heat for 5 mins

Lower the heat and cook for a further 5 mins, then remove the mushrooms from the pan Add the remaining oil to the pan and put it over a low to medium heat

Add the cooked potatoes and mushrooms to the pan, and season Add three-quarters of the cheese to the beaten eggs and pour over the vegetables

Sprinkle over the remaining cheese and cook gently for 5 mins Transfer to the oven and cook for 15 mins, until cooked through and golden Serve in wedges

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CHOCOLATE, HAZELNUT & COOKIE CAKE

Ingredients Method

• 250g unsalted butter, plus extra for greasing • 250g 70% cocoa dark chocolate, chopped • 250g light brown soft sugar • 250g self raising white flour • 50g cocoa powder • 4 large free range eggs • For the buttercream • 150g unsalted butter, softened • 200g chocolate spread • 150g icing sugar • 1 tbsp semi-skimmed milk • 6 Irresistible triple chocolate cookies, to decorate Grease and line 2 deep loose-bottomed 20cm cake tins

Preheat the oven to 180°C/fan 160°C/ gas 4 Put the chocolate, sugar and butter in a pan and melt together over a low heat, until the sugar is completely dissolved and everything is combined. Leave to cool

Put the flour and cocoa into a large bowl Whisk the eggs into the cooled chocolate mixture, then whisk the chocolate mixture into the dry ingredients Divide between the prepared cake tins and bake for 25-30 mins, until a skewer inserted into the centre comes out clean.

Leave to cool completely Once the cakes are cool, make the buttercream

Whisk together the butter and chocolate and hazelnut spread until light and fluffy Whisk in the icing sugar, then add the milk to loosen slightly Place one of the cakes onto a serving plate and spread a layer of the buttercream over the top Sandwich with the second cake, then spread over the rest of the buttercream To decorate, cut 3 of the cookies in half and crush the other 3 into crumbs

Pat most of the crumbs around the sides of the iced cake, push the halved cookies at intervals around the top, and sprinkle with the remaining cookie crumbs to serve