Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

Sunday's are so busy during the football season and we rarely get the day to ourselves so when the season is over we try to make the most out of our Sunday.

This morning, after a small sleep in, I decided that a yummy brunch was now on the menu.  The weather is warming up and it was perfect this morning to sit outside and enjoy some precious time together.  Saying this I did not want the usual big breakfast (you know bacon, eggs, beans, toast, etc.)

I had seen this recipe for a 'Giant Potato Rosti' several times and had always thought that it would be a winner with us foodies.  I added some thyme to the potato and carrot mix plus used tasty cheese instead of the feta.  And it was yummo!!!

Not that easy with all the different steps involved but worth the effort.  A crispy rosti topped with cheese, fresh spinach and a runny egg... perfect for a mid morning brunch.

Giant Vegetable Rosti with Cheese, Spinach and Poached Eggs

(recipe adapted from Jamie Oliver)

 

Serves: 6

ProPoints per Serve: 7 

1200 grams potatoes

6 large carrots

sea salt

2 tablespoons extra virgin olive oil

freshly ground black pepper

2 tablespoons fresh thyme leaves

cooking spray

1/2 cup grated tasty cheese

100g baby spinach

6 large eggs

Preheat the oven to 180 degress Celsius.

Peel the potatoes and carrots, then grate them coarsely. Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.

Put olive oil into a large bowl and add a good pinch of pepper and thyme leaves.

Handful by handful, squeeze the potato and carrot mixture to get rid of the excess salty liquid, then sprinkle into the bowl. Toss in the oil and pepper until well mixed, Spray a large baking tray with cooking spray and then evenly scatter the potato mixture in tray. Roast for around 35 minutes, or until golden on top and super-crispy around the edges.

Meanwhile, boil a large saucepan with water to cook your poached eggs.  Just before your rosti is ready, with the water gently simmering, crack in the eggs, poach to your liking, then carefully remove with a slotted spoon.  Or cook your poached eggs using your usual method.

Remove rosti from the oven sprinkle with grated cheese.  Top with baby spinach and poached eggs.  Add a side serve of Weight Watchers Bacon for 1 ProPoint per 2 slices.

(Click here for a printable version of this recipe)

Moroccan Chicken Pie with Sumac Yoghurt

Its definitely not been a long time between drinks for me but it's been a long time between blogging.  To be honest time is poor for me once again with many things happening outside these website walls consuming too much of my time.  I have to sit back and decide what I need to dedicate my time to and what is just wasting my time.  One of the things that gives me the most enjoyment is this blog "my nerdy hobby" I started for fun until my family started telling others about it and word got out.

So with that in mind and tasking myself with learning the art of prioritising I am moving forward.  And one of those things to assist is to cook.....

This Morrocan Chicken Pie not only tasted great but the house was filled with an aroma, sweet and spicy, that was entising and very pleasing on the nose.  Everyone was automatically drawn to the kitchen commenting on how good this smelled.

The taste was not disappointing either - with the pie being devoured by the whole family.   The balanced spices definitely laced the chicken with a Middle Eastern flavour combined with the sweetness of the apricots.  I removed the sweet potato from the original recipe as my family don't seem to do potatoes in pies unless it's Grandma's Curry Pie (made from left over stew) and added some extra vegetasbles. 

It must have been good I have had a request to make pot pies from this recipe so the individuals (you know who you are) can have them for lunch or for a snack after school.  Winner Winner Chicken Dinner!!

 

 

Moroccan Chicken Pie with Sumac Yoghurt

(recipe adapted from WW Eat Well Diabetes Cookbook)

Serves: 4

ProPoints per Serve: 9

500 grams chicken thighs, visible fat removed, diced

2 cloves fresh garlic, crushed

2 teaspoons fresh ginger, finely grated

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1/3 cup dried apricots, chopped

400 gram can diced tomatoes
4 carrots, peeled and sliced
1 green capsicum, diced

1 cup chicken stock

1 tablespoon cornflour

2 tablespoon fresh coriander chopped

1 sheet Pampus reduced fat puff pastry

1/2 cup low fat natural yoghurt

1 teaspoon ground sumac

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof pie dish with oil.

Heat half the oil in a large non-stick frying pan over high heat. Add chicken and cook, in batches, stirring, for 3–4 minutes or until browned. Remove from pan. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic, ginger, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant.

Return chicken to pan with apricots, tomatoes, stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until potato is tender. Stir cornflour and 2 tablespoons water in a small bowl until smooth. Stir cornflour mixture into chicken mixture and simmer for 2 minutes or until slightly thickened. Stir in coriander.

Spoon chicken mixture into prepared dish. Cut pastry into eight 3cm-wide strips. Top chicken mixture with pastry strips in a lattice pattern. Trim excess pastry and press edges to seal. Bake for 20 minutes or until pastry is golden.

Meanwhile, combine yoghurt and sumac in a small bowl.

Serve pie with sumac yoghurt.

(Click here for a printable version of this recipe)