Tag Archives: Goats Cheese

Potato, Onion and Goat’s Cheese Frittata

Potato Onion and Goats Cheese fritatta

I asked Father Christmas for a skillet this Christmas. Not because I am the kind of woman who values pots and pans over things like books and records, but more because I was fed up with burning the living crap out of my cookware when I stuck it in the oven only to discover that it wasn’t actually ovenproof. Take it from me, there is no smell on earth quite like that of plastic which is melting onto the floor of your (already decrepit) oven due to your own incompetence. As it was, Santa did me a solid, and on Christmas Day I woke up to discover a pleasingly skillet-shaped object underneath my Christmas tree. “Oh, the things I’ll make with you!” I thought to myself, right after I spent a good five minutes pretending to whack Mr. McMc over the head with it in a Reeves and Mortimer-esque manner.

And, indeed, I’ve made quite a few things with my new favourite piece of kitchen equipment, from pilafs and fritters to pancakes and frittatas. I’ve also managed to give myself a few cracking kitchen injuries with it too, the best one involving me scalding my right boob with it while tipping out an omelette. You’d have thought that I’d have realised by now that skillets are both a) very heavy and b) get hot exceedingly quickly, but judging from the resplendent red stripe on my tit, obviously not.

However, minor cleavage injuries are totally worth it when you’re whipping out some of the best frittatas you’ve ever made in your life, such as this Potato, Onion and Goats Cheese Frittata. Ok, so it’s not exactly reinventing the wheel in terms of egg-based meals, but it’s simple, it’s quick and it combines crispy potatoes, tangy goats cheese  and caramelised onions, making it pretty damn tasty. Best of all, you can get it from idea to plate in the space of twenty minutes – fantastic for those evenings where you wish to do little more than eat, drink booze and watch marathons of Ru Paul’s Drag Race. And seeing as it’s January, you could probably get away with calling it healthy too. Although lets not get ahead of ourselves here.

POTATO, ONION AND GOAT’S CHEESE FRITTATA (Serves two, or one greedy person)

You will need:

  • 4-5 medium sized, waxy potatoes
  • 1 medium onion, thinly sliced
  • 4 medium sized eggs
  • 50g goats cheese
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • Salt and pepper to season

Make It!

  1. Switch your oven on to Gas Mark 5/200 degrees c. Locate a ovenproof frying pan (after all, we’re making a frittata here, not trying to set our oven on fire.)
  2. Slice your potatoes with a mandolin, or the slicing side of a box grater (watch your fingers!). Season, and set to one side.
  3. Fry the onions in a tablespoon of olive oil until they begin to turn soft, and slightly brown. Remove from the pan and set to one side.
  4. Add another tablespoon of oil to the pan. Layer the potatoes thinly on the bottom and cook for 2 – 3 minutes.
  5. Beat the eggs with the goats cheese, rosemary and thyme (the goats cheese should easily crumble into the eggs.) Season with salt and pepper, and pour over the potatoes. Cook over a medium heat for 1 – 2 minutes, until the mixture has set. Put the pan into the oven and cook for five minutes until the top has turned bronze, and the eggs have set.
  6. Leave to cool slightly before serving. This goes well with a leafy green salad or – if you’ve spent your day grappling with spreadsheets like I had when I made this – a large glass of chilled Sauvignon Blanc.
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Courgette Carpaccio with Goats Cheese, Lemon and Chilli


Hello Summer, you glorious golden creature. After months of wind, rain, hail and snow here in Bootle, I’ve responded to the return of the sunshine in the time-honoured British fashion – getting my milk bottle white (and slightly scabby) legs out and drinking as much chilled booze as my liver can handle. I may be weighed down with the burden of hayfever and going running may make me resemble a giant singing piece of spam but I feel that these are both small prices to pay to be able to waft along to ASDA in cotton summer dresses and flip flops.

The advent of sunshine also makes me long for salads. Fresh, crunchy salads that can be thrown together in moments, filled with glorious summer produce – like the three baby courgettes I found nestled in Friday’s veg box delivery. Usually I’d use them up in a ratatouille or a tart but the mere thought of switching my oven on in this heat makes my forehead break out in a Pavlovian prickle of sweat. So, I decided to make like the Italians and create this courgette carpaccio.

This isn’t a conventional carpaccio, given that it comprises vegetables rather than meat, but it’s still prepared the same way. Paper thin slices of courgette are dotted with goats cheese, lemon zest, red chilli flakes and a good glug of extra virgin olive oil. Don’t have any goats cheese to hand? Ricotta or feta will do just as well. Light, tangy and delicious, it’s just the thing to go alongside a roast chicken and a large glass of something cold and fizzy. It’s also a brilliant way to use up the glut of courgettes some of you gardeners may find piling up at this time of year. Getting one of your five a day never tasted so chilled.

Courgette Carpaccio with Goats Cheese, Lemon and Chilli

COURGETTE CARPACCIO WITH GOATS CHEESE, LEMON AND CHILLI (Serves two people, or one hungry food blogger)

You will need:

  • 2 small courgettes
  • The juice of a lemon
  • 1 tsp lemon peel (make sure that it doesn’t have any of the pith still attached to it, as this will make it bitter)
  • 50g soft goats cheese
  • 1 tsp red chilli flakes
  • A large glug of extra virgin olive oil
  • Salt and pepper to season

Make It!

  1. Top and tail the courgettes and slice thinly. You may wish to do this using a mandoline but I just used a sharp vegetable knife.
  2. Place the courgette rounds into a medium bowl and (carefully!) toss with the lemon zest and chilli flakes.
  3. Arrange on a plate (I like arranging them in a pretty overlapping pattern, but that’s because I’m all about the Pinterest-friendly pictures) and dot with the goats cheese.
  4. Drizzle over the lemon juice and extra virgin olive oil. Season with the salt and pepper and serve immediately.
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