Sunday, 13 December 2015

Mini frittatas. Authors of Detox Kitchen Bible.

Small changes for big effect, say authors of Detox Kitchen Bible (From Swindon Advertiser)

Mini frittatas (makes 12 frittatas to serve 4)

1 large red onion
2 garlic cloves
2 red peppers, seeded
1 courgette
1 ear of sweetcorn (corn on the cob), husks and silk removed
1 sprig of fresh thyme, leaves picked
9 eggs
100ml rice milk
Salt and pepper
Snipped fresh chives or micro rocket, to garnish

Preheat your oven to 200C/fan 180C/gas 6.
Lightly oil a non-stick 12-hole muffin tin.

Finely dice the onion, garlic, red peppers and courgette and place in a large bowl.

Now cut the sweetcorn kernels from the cob.
The easiest way to do this is to hold the cob at one end, upright at an angle, with the other end in the centre of a kitchen towel on your work surface, and then run a knife down the cob to remove the kernels.
Do this all the way round.
Discard the cob and tip the sweetcorn kernels into the bowl.

Add the thyme leaves to the vegetables and season with salt and pepper.
Spoon the mixture into the holes in the muffin tin, distributing the vegetables equally.
Place in the heated oven and cook for 12 minutes.

Meanwhile, crack the eggs into a large jug or bowl.
Add the rice milk and a pinch of salt and whisk until well mixed.

Remove the tin from the oven and set it on a heatproof surface.
Pour the egg mixture over the vegetables so that each hole is three-quarters full.
Bake for a further six minutes until the egg is completely set.

The mini frittatas should fall out of the holes easily.
Place them on a large plate, garnish with chives or micro rocket and serve.

Inside this book are 200 of Detox Kitchen founder Lily Simpson’s exquisite recipes.
“Our detox is not as you’d imagine, it’s not a strict regime, it’s a lifestyle change,” says Lily, who’s multitasking as she speaks, breastfeeding her six-month-old son Finley and sipping on a hot chocolate (“half milk, half water”), while her dog Rudy sits obediently at her feet.

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