Frittata al forno con pomodori e basilico

Frittata al forno con pomodori e basilicoFrittata al forno con pomodori e basilico

Frittata – an egg-based dish similar to an omelette – was actually born out of necessity, when poor Italian farmers had leftovers from the previous day, and they had to find a novel way to make use of them. Frittatas are therefore very versatile and can be made with different types of vegetables, meats and cheeses. This particular frittata with tomatoes and basil looks almost like a pizza, and it is also made in the oven. Somebody’s trash can truly be another’s treasure!


200 gr (cherry) tomatoes

olive oil

1 garlic clove, halved

6 large eggs

a bunch of basil leaves, shredded by hand

1 tsp salt

Parmigiano (optional)


Depending on the size of the tomatoes, slice them in two or four. Saute the garlic clove in olive oil very lightly. Remove the garlic pieces from the frying pan, add the sliced tomatoes and saute them, turning occasionally, over high heat for 3-4 minutes.

In a separate bowl, beat the eggs vigorously, add the basil leaves and season with salt. Add the sauteed tomato slices into the mix. Pour the mixture into a greased baking dish and bake in a preheated oven on 190°/ 374 F for 12-15 minutes until the top of the frittata is firm and golden. Serve with bread and salad.


The Hobbit: An Unexpected Journey

Marinated rabbit with potatoes

The first movie of The Hobbit trilogy is opening worldwide before Christmas, and this seems just about the right time to have Hobbit-themed food. After all, those knee-high creatures had a thing for eating and had come up with such novel meals as 2nd breakfast or elevenses. In the book hobbits are described as unadventurous, who above all love good simple food and pipe-weed. Several references are made to food, and their diet seemed to have consisted of potatoes, meat, cakes, different types of ales and mushrooms. So what are you waiting for – start baking your own lembas bread!

Scrambled eggs with pancettaBreakfast:

Scrambled eggs with pancetta

2nd breakfast:2nd breakfast

Pork sausages with a mushroom mix (portobello, shiitake and oyster mushrooms) with tomato slices and cherry tomatoes

Portobello with pancettaElevenses:

Portobello mushrooms wrapped in thinly sliced pancetta and baked in the oven for about 20 minutes


Marinated rabbit with potatoes:


3-4 dl red wineMarinade for the rabbit

4 tbsp white wine vinegar

2 tbsp olive oil

1/2 onion

2-3 carrots, in chunks

2 sticks of celery, in chunks

4 bay leaves

fresh thyme

fresh mint

salt and pepper

2 rabbit legs


Slice the vegetables. Pour the red wine and the vinegar into a pot and add the vegetables, the fresh herbs and the rabbit legs. Let the mixture marinade in room temperature for 6 hours.

After marinading, cook the rabbit legs in the marinade, covered, on a medium heat for 30 minutes. Remove the lid and cook further for 30 minutes until the wine has evaporated. Set the rabbit legs aside, and discard the marinade. Fry the rabbit legs on a high heat for about 10 minutes until the rabbit legs brown. Serve with potatoes and cooked carrots and celery.

The ultimate Sunday morning breakfast

The ultimate Sunday morning breakfast; toast, brioche

The ultimate Sunday morning breakfastThe ultimate Sunday morning breakfast; ham, toast

“Eat breakfast like a king, lunch like a prince, and dinner like a pauper.” – Adelle Davis

I just love Sunday mornings… You can take your time and prepare a delicious, and yet nutritious, breakfast. These pictures are here to inspire others to create their own ultimate version. You don’t need to spend much money, but you need a little bit of creativity and a sharp knife. Enjoy!

The ultimate Sunday morning breakfast; tomato and cucumber