Chestnut and sage soup

As we start heading towards Autumn I start dreaming of soup... and this one is truly luxurious. It has a wonderful texture, and a warming nutty and sweet-savoury taste. It takes a bit of time and effort to roast an peel the chestnuts, but other than that this soup is a breeze.

Serves 2 for main, 4 for entree....

Ingredients

1 tbs olive oil with a small knob of butter
1 onion finely chopped
6 chopped sage leaves
1 garlic clove, finely chopped
1 litre of stock - vegetable or chicken is best
500g roasted and peeled chestnuts.

optional: sour cream or creme fraiche to serve, plus a few extra sage leaves (if you take the time to fry them crispy, they make an awesome granish)

Method

Fry onions in the oil & butter until soft, sweet and translucent. Add in the garlic clove and stir for a minute.

Add in the sage leaves and chestnuts, and stock. Cook for 15 minutes or until the chestnuts are soft and mushy. season with salt and pepper to taste.

Puree the mixture until it is the consistency you desire.Serve with crusty bread, a dollop of sour cream, and enjoy.

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Baked eggs with creamy spinach

 

Ingredients

300g baby spinach
2 tablespoons crumbled boursin (or cream cheese, with chopped garlic and chives)
4 tbs cream
4 eggs
  
Buttered toast, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes.


Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.


Divide spinach between prepared dishes. Sprinkle each with cheese and add a tablespoon of cream.
 
Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.



Note: I love love love my new little mini baking dishes - they are sooo cute!!

Zucchini and Rosemary Frittata

Ingredients

1 tablespoon olive oil

1 clove garlic, minced
2 cups zucchini, halved lengthwise and thinly sliced
4 large eggs
2 egg whites
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 teaspoon  fresh rosemary leaves
1/4 cup grated cheese
 

Method

Heat oil in a frypan over medium-high heat; add garlic, cook for 1 minute. Add rosemary leaves and zucchini; cook 5 minutes or until tender, stirring continuously. Season with salt and pepper.
 
whisk together the eggs, egg whites,  and season with salt and pepper. Pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes.
 
Sprinkle cheese evenly over the top. Place pan under the broiler for 3 minutes or until the fritatta rises slightly and becomes light and settled. The eggs should not be runny. Transfer to a serving plate, cut into pie-shaped wedges, and serve.

Goes great with a fresh salad!