Me: StarBoy has been getting up early lately. I think it is because of the sun.
Will: No. I think it is because of the other son.
Ok, so I was going to hold off on posting another recipe for a few days, but I could not resist. I made this one for dinner last night, and it is my current FAVOURITE recipe. I just love the way it mixes the saltiness of the soy sauce with the sweetness of the mango, the crunchiness of the walnuts and celery, the sour of the lime and the pepperiness of the coriander and the green onion. I got this one from my Cooking Light 123 Recipe Collection, again from Weight Watchers.
My kids ate it too, but they weren't keen on the white parts of the green onion, and my husband's only complaint is that I didn't make enough of it. This recipe says it is supposed to serve six, but they weren't trying to feed my family.
I discovered this recipe when I lived in London back in early 1995. We had been travelling and eating/drinking our way through Asia through the late part of 1994. As a souvenir we managed to pack on a few extra kilos, so once we hit London, and I started working again, it was back on to Weight Watchers. I bought one cookbook: Weight Watchers Quick Family Meals by Jo Middleditch. I cooked most of our meals out of this cookbook, and we delivered leaflets door-to-door (Oh the distance we covered! We cursed the rich folk with their long driveways and only the one postbox at the top of the drive). William and I managed to lose a stone each before heading off to the Mediterranean to eat our way through Western Turkey.
This is one of my favourite recipes, because it is quick and easy, and I still prepare this frittata to share with my friends on our casual swimming day.
New Potato, Spinach and Feta Frittata
4 teaspoons oil
1 onion, chopped
1 garlic clove, crushed (optional)
360g small new potatoes, cooked and quartered lengthways
120g frozen spinach, thawed and squeezed
A pinch of nutmeg
5 eggs beaten
120g feta, crumbled
Salt and freshly ground black pepper
It is important that the spinach is thoroughly squeezed to extract all the excess moisture before using. I find that the easiest way to do this is to place it in a metal sieve and rub the spinach with a spoon.