Bok Choy

Bok Choy tt

1/2 pack bacon, chopped (removed as much fat as I could), because everything is better with bacon!!
1/2 onion in large, long slices
8 baby bok choy, ends removed and washed well
about 1tbsp apple cider vinegar

I fried the bacon and onions slowly to soften but not brown them too much. Then I added the bok choy, which I left purposely wet from washing (thanks for the good preparation advice, Michele!) so that it would steam. On low heat, I left it to cook under the lid for about 5 minutes. Then I gave it a good toss and added the vinegar. I let it steam another 3 minutes or so, and voila!

Source: Corlea Smit
TRIED AND TESTED

Salmon and Prawn frittata

Salmon and Prawn frittata  Tried Tested

650g fresh salmon
340g cooked prawns (let it defrost and pat it dry)
Fresh parmesan cheese

½- ¾ cup milk
5-6 eggs (Depending on the size)
100g frozen chopped spinach (let it defrost and make sure no liquid remaining – squeeze it dry)
Add some spice as per your preference

To be honest, look at my previous post “Salmon Flaky rolls”.
I still had some of that mixture left and just added the above to make the frittata for supper.

Instructions:
As I used some extra salmon, I did the same as for the “Salmon Flaky rolls” and covered the salmon with Shredded Parmesan and baked it in the oven (± 350 degrees) till done.
Then I added the prawns and baked it for another ±10 minutes.
If you have any liquid left, drain all excess fluid and then mix the above ingredients into the left over mixture of “Salmon Flaky rolls” and bake it @ 400 degrees (approximately 45 minutes) till the egg mixture is nicely set and browned.
Served with Yummy Greek Salad

Source: The Recipe Hunter – Esmé’s own creation
TRIED AND TESTED

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