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Recipe: Spinach and tomato frittata
I love frittatas because they are so versatile. They can be eaten any time of the day, hot or cold. They are also great for using vegetables that might not be at their prime. This spinach and tomato frittata is a basic recipe, a blank canvas for culinary creativity. As it stands, this spinach and tomato frittata is gluten-free but not dairy-free. You can make it dairy-free by using non-dairy yoghurt and nutritional yeast for that cheesy flavour. If you do dairy, you can use cream instead of sour cream and your favourite cheese. Also, feel free to add your favourite herb(s) and/or spice(s). I would suggest dried oregano, fresh…
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Recipe: Asparagus and feta frittata
This asparagus and feta frittata is a quick breakfast you can make on the weekend and refrigerate to eat during the week. It’s a great way of consuming quality protein, calcium and vegetables in the morning. Of course, you can also pair it with a salad to have it for lunch or dinner. You can use this same basic recipe as a template and substitute your favourite vegetable and cheese. Feel free to add your favourite herbs and spices, too.
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Recipe: Chorizo frittata
This is an easy, tasty recipe that makes good use of leftover frozen vegetables. You can have it for breakfast or serve it with a big salad for lunch or dinner. Enjoy! I used Mexican-style (uncooked) chorizo. You can use Spanish-style (dried) chorizo, which is already cooked, in which case you can place it straight in the roasting dish without cooking it. This recipe is gluten-free and low-carb.
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Recipe: Huevo a la rusa (Russian-style egg salad)
Despite its name, huevo a la rusa is a Peruvian classic. So much so that I’ve been told it’s called “huevos a la peruana” (Peruvian-style eggs) in Chile. It is basically a spin-off of the traditional Russian Olivier salad, with the addition of eggs and golf sauce. It’s always served as an entrée, usually in “menú” (affordable set menu) eateries.
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Recipe: Egg & olive salad
More egg salad madness! This variation includes olive oil mayonnaise and olives, a combo that is very familiar for Peruvians. If this variation doesn’t appeal to you, try the egg & cucumber or egg pesto recipes.
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Recipe: Egg pesto salad
Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.
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Recipe: Egg & cucumber salad
We’re not big on egg salads in Perú. Yes, we have “huevos a la Rusa” (Russian-style eggs, a spin of the classic Olivier salad) but not the typical chopped egg salad as it’s known in the anglo world. Now that I’m doing the AltShift experiment, egg salad has entered my breakfast menu. I made the mayonnaise with organic avocado oil, which gave it a very cool green colour as you can see in the photo below. This is a basic recipe with cucumber. There are infinite variations to this recipe; I’ll be posting more in the future.
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Recipe: Mixto completo (sort of)
Another sandwich recipe? Really? Yeah, we still got a lot of protein bread in the freezer. Peruvians took the French classics croque monsieur and croque madame and made the poor person’s versions mixto and mixto completo. These generally contain jamón inglés (regular leg ham) and Edam cheese. The completo (equivalent to the croque madame) has a fried egg. These are normally buttered and put in a sandwich press. Another option is to heat it on a flat grill iron (or pan). When using this method, it’s common to cut a whole on the top slice of bread with a small glass or cookie cutter and pour the egg in the…
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Recipe: Crustless sausage & spinach quiche
I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. This crustless sausage & spinach quiche is easily customised to whatever ingredients you have available. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour. This recipe is gluten-free (depending on the sausages you use) and low-carb. This crustless sausage & spinach quiche is easily…
