As a busy single gal with a job, a home, a garden and puppy to tend to these days my cooking choices are dictated mostly by time. I am a big fan of batch cooking, my freezer is worth its weight in gold, and if I can make a dish do double duty and provide me with not one but two meals I am all over that! This is a perfect example of multipurpose cooking. I had a light supper for 2 and breakfast for 4 days out of this one quick session in the kitchen. If that’s not efficient I don’t know what is!
I started with the bruschetta. I had visited York’s Food Festival on Sunday and grabbed a Haxby Bakehouse baguette. After having some with roast chicken and salad on Sunday night, and another hunk for Monday lunch’s sandwich I was still left with about half a baguette day old baguette. Perfect for bruschetta! Once you’re done these will also keep well for an extra few days so don’t worry if you don’t want to eat them all at once, they’ll keep!
For the Bruschetta:
– Heat your oven to Gas 6 / 200C.
– Slice a baguette about 1/2″ thick.
– Place on a baking tray and spray both sides lightly with olive oil.
(- Cut open a clove of garlic and rub over the surface of the bread. )
– Place in the oven and bake for ~15-20 minutes. The longer they’re in the crunchier they get! It’s up to you how dark and crispy you want them to be. You can stop when they’re just lightly browning and more toast like or keep going until they’re totally crisp and a deep, even brown!
– Keep warm if desired or allow to cool and then they can be boxed up to keep for a few days.
– TURN DOWN THE OVEN TEMPERATURE TO GAS 4 /180C *
Now for the Topping! Basically, I grabbed what I had on hand, which was mushrooms, asparagus and spinach, but the possibilities are just about endless!
~6 largish closed cup or chestnut mushrooms
1 bunch asparagus
1 large handful spinach
75g cream cheese
1 tbsp creme fraiche
– Heat a splash of oil in a frying pan.
– Thinly slice the mushrooms.
– Sautee the mushrooms.
– Snap the woody stems off the asparagus and slice into bite-sized bits.
– Add the asparagus and stir while cooking for about 3 minutes.
– Add the spinach to the top of the pan and leave to wilt over a low heat giving a little poke to mix it if necessary.
– REMOVE HALF OF THE MIXTURE TO YOUR SKILLET. *
– Add the cream cheese and creme fraiche to the remaining mixture, stir until melted and well mixed.
– Add a sprinkle of salt and a good grind of pepper to taste.
Carefully spoon on top of your bruschetta and plate up. A little shaving of parmesan is a delight too! (And spot the cheeky little cheese on toasts added to the plate, I had 2 spare bruschetta and some Monterey Jack in front of me, add a quick blow torch et voila! Cheesy Toasts!) I suggest a nice chardonnay and a sunny evening to enjoy these but they would be just as good by the fire on a winter’s evening too I’m sure!
Now, what were we doing with our mysterious other half of the veggie mixture? Well, this is where the Frittata comes in! Or you can call it an omelette or a crustless quiche or whatever you fancy, I kinda just like saying Frittata in a kinda Hakuna Matata fashion!
* For the Fritatta:
– While you are cooking your veggies in your first frying pan heat a little splash of oil in a cast iron skillet. Make sure the oil has coated the pan nicely this will stop it sticking. (Skillet seems like such an Americanism but it just feels right for this kind of pan, you know?)
– In a jug or bowl beat 4 eggs, a splash of milk (~50-75ml), a pinch of salt and a grind of fresh black pepper.
– Add the veggies to the pan and pour over the egg mix.
– Top with slices of cheese, I went with Monterey Jack but any cheddary cheese would work.
– Place in your preheated oven and cook for about 20 minutes until set through. It will puff up beautifully!
– Remove from the oven and allow to cool (it will sadly deflate but no matter!).
– Slice into 4 and place in a box in the fridge ready to grab a slice for breakfast each day. You can eat this hot or cold, if you would like a hot breakfast simply heat in the microwave for 1 minute.
So there you go, supper for 2 and breakfast for the next few days in one quick dash around the kitchen. The fritatta can bake while you are eating your bruschetta, just remember to go back and get it out of the oven or bad things will happen!