Tomatoes, Mozzarella and Basil Fritatta

Summer days in Asturias have that thing where the days look that they have 36 hours instead of 24. Days are so long and the temperature is so mild that so many things can be done in a day!

In one of those rare days when the sky is clear blue with no clouds I organize everything around the beach. Beaches in here are not crowed and there is always this northeast wind that keeps the heat “under control”.

In one of those sunny days, the last thing that you do is staying indoors. So for lunch I prepared something easy and fast: Tomato, mozzarella and basil frittata. Eggs from my cousin hens, tomato and basil from my garden produce …. Nice, nice, nice!

The recipe is from a book that I bought at Williams Sonoma in one of my New York trips. The book is all about eggs. Eggs in all possible ways. (“Eggs” by Jodi Liano)

I hope you like it!

Ingredients

4 – 6 Servings

7 gr Basil leaves

190 gr cherry tomatoes halved

125 gr mozzarella cheese diced

10 eggs

1 tablespoon cream or milk

1 tablespoon olive oil

Salt and pepper

Directions

Preheat the oven at 220ºc. Reserve some leaves for garnish. Cut the rest of basil leaves into thin ribbons. Mix in a bowl the basil, tomatoes, mozzarella, and a pinch of salt and pepper. Set aside for 10 minutes.

In other bowl, whisk the eggs, cream, and a pinch of salt and pepper.

Warm the olive oil in a 25cm ovenproof nonstick frying pan over medium-low heat. Add the egg mixture and cook, stirring gently, until the eggs begin to set.

Gently stir in the tomatoes and mozzarella mixture. Cook undisturbed until they begin to set around the edges, 2-3 minutes.

Transfer the frying pan to the oven and bake until the eggs are set around the edges and just firm in the center, about 5 minutes more.

Loosen the sides of the frittata with a spatula and hold a platter over the top of the pan. Holding the sides with hot pads, invert the frittata into the platter.

Flores de calabazin rellenas de orzo - Zucchini flowers stuffed with orzo

Vivir en Suiza tiene muchas cosas buenas, pero de las cosas que mas disfruto es hacer la compra. Sea en los mercados de grajeros o en Coop (cadena de supermercados suizos) la variedad de producto local y fresco es todo un disfrute.

Este fin de semana, además de ruibarbo y patatas azules, compre flores de calabacín y orzo, pasta típica italiana con forma de arroz.Inspirada por uno de mis blogs favoritos , Canelle & Vanille, prepare las flores rellenas de orzo.

El sabor de las flores se mezcla perfectamente con el orzo y el queso de cabra, resultando de lo mas interesante y sabroso. ¡Y fácil de preparar!

Aquí tenéis la receta:

Living in Switzerland has many good things, but one of the things that I enjoy the most is grocery Shopping. Weather is at the farmers market or at Coop (Swiss supermarket chain) the variety of fresh local product is an enjoyment.

This weekend, apart from rhubarb and blue potatoes, I bought zucchini flowers and orzo, typical Italian pasta in rice shape.

Inspired by one of my favorite blogs, Canelle & Vanille, I cooked the flowers stuffed with orzo.

The flavor of the flowers mixes perfectly with the orzo and goat cheese. The result is interesting and tasty. And easy to prepare!

Here you have the recipe:

Ingredientes

6 Flores de calabacín

1 Taza de orzo

15 gr. Queso de cabra

Hojas de Albaca

Perejil

Piel de limón

Aceite de oliva

Pizca de Sal

Direcciones

En un cazo pequeño añadir una trozo de peladura de limón, unas 3 o 4 hojas albaca a un ¼ de taza de aceite de oliva. Calentar lentamente. Dejar que el limón y albaca infusione el aceite. Reservar.

Cocer el orzo, durante 15 min. cubriéndolo de agua, añadir una pizca de sal y un chorrito del aceite infusionado hasta que este al dente. Una vez escurrido el orzo mezclar con el queso de cabra, pizca de sal, perejil y albaca picado y un par de cucharaditas de aceite. Si no encontráis orzo podéis sustituirlo por arroz.

Rellenar las flores con 1 – 2 cucharitas del orzo. En una sartén calentar aceite. Marcar las flores hasta que estén doradas. Servir inmediatamente.

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Ingredients

6 Zucchini flowers

1 Orzo cup

15 gr. Goat Cheese

Basil leaves

Persil leaves

Olive oil

Pinch of salt

Directions

In a small saucepan add a piece of lemon peel, 3 or 4 basil leaves to a ¼ cup of olive oil. Slowly heat up. Leave the lemon and basil infuse the oil. Reserve.

Cook the orzo during 15 min., covering it with water, adding a pinch of salt and a teaspoon of the infused olive oil until al dente. Once the orzo is drained mix it with the goat cheese, pinch of salt, chopped persil and basil and a couple of tablespoons of the infused olive oil. If you do not find orzo you can use rice.

Stuff the flowers with 1-2 teaspoons of orzo. In a saucepan warm the infused olive oil. Brown the flowers. Serve immediately.

El Guacamole de Luis - Luis Guacamole

Mi hermana trabajó en Minnesota y allí conoció a Luis. Luis es de Colima, Mexico. Según dice mi hermana Luis es muy buen cocinero. Me los imagino en veladas hispano-mexicana, los dos "cocineando" e intercambiando recetas.

Este guacamole se llama "El Guacamole de Luis". Mi hermana lo hace en casa desde que vino de US. Y siempre es éxito seguro!

Aquí va la receta:

2 aguacates

1 tomate

1/2 cebolla morada

1 manojo de cilantro (al gusto)

2 limas

pizca de chile o pasta de chile

pizca de sal

Mi sister met Luis while she was working in Minnesota. Luis is from Colima, Mexico. My sisters says that Luis is a great cook. I can picture them in spanish-mexican evenings exchanging recipes.

This guacamole is "Luis Guacamole". My sister has done it at home since she came back. And it´s always a success!

This is the recipe:

2 avocados

1 tomato

1/2 purple onion

1 cilantro

2 limes

pinch of chile

pinch of salt