Home' Snap Shot Magazine : May 2012 Contents 22 | snapshot magazine snapshot.realviewtechnologies.com may 2012
SUPPLIED BY ROBERT HARRISON
4 bacon rashes, shredded
1 medium jar of pitted calamata olives, drained and rinsed
1 small jar of semi sun-dried tomatoes, coarsely chopped
1 small block of full-cream Greek fetta
8 large eggs
¼ bunch of continental parsley, coarsely chopped
2 tblsp dried oregano
1 tspn ground sage
2 tblsp olive oil
1 leek, finely diced
4 garlic cloves, finely chopped
Salt and pepper
Beat eggs in a large bowl. Crumble the fetta into
the beaten eggs and add the parsley and pepper and
salt to taste. Set aside.
Heat oil in a large, deep frying pan. Add the bacon,
leek, garlic, sage and oregano. Saute for roughly 5 mins,
until leek is soft. Add the egg mix and turn to a low heat.
Using a spatula or wooden spoon, draw the mixture to the
centre of the pan making sure all the ingredients are
incorporated. Cover pan and leave for 15-20 mins until
firm. Remove from pan and allow the frittata to become
room temperature. Refrigerate for 2 hours. Serve as desired.
When it comes to easy to make sweet treats
ideal for the lunch box or the unexpected arrival of
guests this simple fruit medley slice is a definite
1 cup of raw sugar
1 cup of self raising flour
1 cup of coconut
1 cup of milk
1 cup of fruit medley
Pre-heat oven at 180 degrees Celcius. Spray a
standard slice tin with Canola oil. Mix all ingredients
in a bowl until they are all blended. Add the mix to
the slice tray and place in oven to cook for 30
minutes until golden brown on top.
Remove from oven and allow to cool before
cutting it into portions.
The ultimate guide to food and
wine in the Southern Highlands for
2012. Inserted into the Southern
Highland News Friday 25th May.
Don't miss this great opportunity
to showcase your business -- book
now to reser ve your space! Call
Anita Bamber on 4861 2333.
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