Pea Tortilla with Mint and Yogurt

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Tortilla or frittata? You can go on for hours debating over the correct name for this dish… still, my strong recommendation would be to eat it straight away from the over with a bit of toasted bread and a dollop of yogurt.

Pea Tortilla with Mint and Yogurt (adapted from a recipe by Francis Mallmann found in Food and Wine magazine)

Ingredients

  •  4 tablespoons unsalted butter
  • 250g of  frozen baby peas—thawed, drained and patted dry
  • 1 1/2 cups (=350 mL)  plain Greek-style yogurt
  • 8 large eggs
  • 1/2 cup coarsely chopped mint
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper

Method

Preheat the griller.

In a large, ovenproof, nonstick skillet, melt the butter. Add the peas and cook over moderate heat until warm, about 3 minutes.

In a large bowl, beat the yogurt with the eggs, mint, salt and pepper until smooth.

Pour the eggs over the peas and cook over moderately high heat until set on the bottom and around the edges, about 4 minutes.

Transfer the skillet to the oven and broil 20cm  from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. Slide the tortilla onto a plate, cut into wedges and serve with the remaining  yogurt.

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Minted pea and feta scrambled eggs

scrambled eggs feta minted peas

The day cannot go wrong if you have this for brunch – this is a real feel good dish. Mint and peas are one of the finest flavour combinations, and so is eggs and feta… And it feels like spring is right here.

Minted pea and feta scrambled eggs (adapted from Dave Myers and Si King’s The Hairy Dieters: How to Love Food and Lose Weight)

Ingredients 

  • 30g frozen peas
  • 40g feta cheese, drained
  • ½ tablespoon of dried min
  • 3 medium eggs
  • Oil olive to coat the bottom of a frying pan
  • Salt and black pepper

 Method

Cook the peas following the instructions in the package.

Mix the eggs with a whisker and season with salt and freshly ground pepper.

Put enough olive oil to coat the bottom a medium size frying pan, and place it over medium heat until it is piping hot.

Lower the heat and pour the eggs in the frying pan. When they begin to set, use a wooden spoon to draw the cooked eggs to the center. Do this several times until all the uncooked egg is set.

Scatter the peas and feta over the set eggs and cook for another 3 minutes until the feta starts to melt.

Transfer the scrambled eggs to a plate.


Fish wrapped in ham with crushed peas and warm tomato

Another MaMafalda Pinto Leite’s Cozinha Para Quem Não Tem Tempo [Cooking for those who have no time]. It is quick, easy and a spectacular combination of flavors. I was a bit too slow, but the author probably only set up the alarm clock once she got all the ingredients prepared. Still, it is worthwhile doing it.

Fish wrapped in ham with crushed peas and warm tomatoes

Ingredients 

  • 4 rosemary springs
  • 4 white fish firm fillets (I used fresh cod)
  • 4 prosciutto or jamón slices
  • 2 tablespoons olive oil
  • 1 leek cut in slices (only the white parts)
  • 2 tomatoes finely chopped
  • 2 cups of frozen peas
  • 1/2 of vegetable or chicken stock
  • 2 tablespoons chopped minth
  • Salt and pepper to taste

Method

Put the rosemary springs on top of each fish fillet. Pepper it. Wrap each fillet with one ham slice.

Heat half the olive oil in a frying pan in medium-high heat. When it is hot, put the fish in, and cook for 4 minutes or until it is done. Transfer to a plate and cover with foil to keep warm. Fold the tomato into the same frying pan and cook for about 1 minute or until it is warm.

In the meanwhile, heat the other half of the olive oil in a medium size sauce pan. When it is pipping hot, fold in the sliced leeks and sauté until they are soft. Poor in the stock and let it boil. Then, add the peas and bring to boil for about 6min. When ready, add the mint, salt and pepper to taste. Crush the peas.

Serve the fish together with the tomato and the crushed peas.


Beef stew with sweet carrots, peas and mushrooms

No use to fight Autumn anymore – it is arrived and is here to stay until Winter shows up. It is now time to start cooking food that makes you forget the cold outside and puts a note of color in your day.

Beef stew with sweet carrots, peas and mushrooms

Ingredients

  • 450g of beef, cut in cubes
  • 50g of flour (or maizena)
  • 250g of button mushrooms
  • 3 onions, cut in half moons
  • 5 carrots, cut in 2cm slices
  • 1 clove of garlic, minced
  • 100ml of red wine
  • 1 spring of rosemary
  • 200ml of stock
  • 250g of peas (I used frozen peas)
  • olive oil as required
  • salt and pepper to taste

Method

In a frying pan, heat 2 tablespoons of olive oil until it shimmer. Toss the mushrooms. Let them fry until soft and fragrant. Reserve.

Place the beef cubes and flour in a bowl, season with salt and pepper and toss to coat. Shake off the excess of flour. Heat 2 tablespoons olive oil in a large frying pan over a high heat until it shimmer. Add half the floured meat and fry until sealed and meat has begun to brown. Be careful not too put too many pieces in the frying pan. Instead of frying, the meat will boil to death, with rather unpleasant results. Reserve the meat.

To the same frying pan, add the onion and the carrots.  Pan fry until the onions are caramelised and the carrots are soft, stirring occasionally  (It will take about 15minutes). Add the grounded garlic and let it combine with the vegetables, stirring for about 1 minute. Take all out of the frying pan and reserve. Pour in the pan approximately 100 mL of red wine stir well to combine and deglaze the frying pan. When the sauce starts to thicken, toss in the meat and reserved vegetables. Mix well to combine, and then add the vegetable stock. Add the bay leave and the rosemary spring.

When it comes to boil, toss the peas in and let simmer for about 15min, until the stock reduces to half and the sauce is a bit thick. Take out from the stove and let it rest for a bit.