If you've never cooked the original before, try our classic bubble and squeak recipe. Method if using mashed potatoes: Heat the butter in a large frying pan, add the potato mixture and smooth it flat with a spatula. It originates from Ireland but has since transformed into a go-to dish for many for using up leftovers to create a delicious breakfast or brunch. salt black pepper carrot, diced (optional) directions Mix the cabbage or sprouts with the mashed or diced cooked potatoes and season to taste with salt and black pepper. Traditionally bubble and squeak is made using leftover mashed potatoes and cabbage. You can sprinkle the frittata with cheese if liked, cheddar is a great versatile option but you can experiment with your favourites and match them to the vegetables you are using.If you're a meat-eater try mixing in cooked bacon, chorizo, or ham with the cooked vegetables.Use fresh and dried herbs or chillis to inject extra flavour into your frittata.Ensure the pan you are using is suitable for use on the hob and under the grill.Top tips for making bubble and squeak frittata: Sugars 4.5g 5 Salt 0.3g 5 Protein 3.8g 8 Carbs 29.1g 11 Fibre 4.1g - Of an adult's reference intake recipe adapted from Jamie's Great Britain By Jamie Oliver BUY THE BOOK Ingredients 1 kg fluffy potatoes, such as Maris Piper 600 g mixed vegetables, such as carrots, swede, turnips, parsnips, kale, Brussels sprouts. Heat the grill, place the pan in the middle of the oven for 5 mins until set and golden.Once golden pour over the eggs, cook over a medium heat on the hob for 8 mins.Fry the veggies with the chestnuts and Shichimi Togarashi. See all weight loss and exercise features.Child development stages: Ages 0-16 years.See all conception & fertility features.Fines for taking children out of school.
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