FIFE DIET AUGUST RECIPES
SCRAMBLED EGGS WITH ROASTED NEW POTATOESCOURGETTE AND TOMATO PIEGARELIC and RUNNER BEANSBEEF PIE WITH MUSHROOMS AND ALE ANKES PLUM TARTRASPBERRY CREAMS
SCRAMBLED EGGS WITH ROASTED NEW POTATOES
One good handful of new potatoes, scrubbed and cut into roughly uniform half-inchcubesOlive oil Aromatic vegetables such as two small fresh onions, sliced thin; a clove or two of garlic, chopped; and, for a little fire, a green chilly pepper, roughly choppedThree eggs A handful of parsley, choppedSalt and a loaded pepper grinder A few slices of anster cheese, optionalPreheat oven to 450; heat a mid-sized cast-iron pan over medium-low heat.Scrambling eggs and potatoes. Dry the potato chunks thoroughly with a cloth towel.This is critical: wet potatoes won't caramelize, and they'll likely stick to the bottom of the pan. Adjust heat under the skillet to medium, and add enough oil to generously cover the bottom of the pan. When the oil shimmers, add the potatoes and a good pinchof salt. Shake the pan vigorously, coating the potatoes with oil. If any of them stick,loosen with a spatula. When the potatoes are sizzling vigorously and you know they'renot sticking, put them into the oven. If you have a convection oven, turn on the fan.This will help them brown. After ten or so minutes, take the potatoes out and give them a shake; return to oven.Now crack the eggs into a bowl, add a pinch of salt and a generous grind of pepper, and whisk until just uniform. Kill a few more minutes, and pull the potatoes out and givethem another shake. They will be starting to brown. Add the onions, and shake the panagain to distribute them. Don't add garlic at this point -- it burns too easily.Return pan to oven. Check potatoes every five minutes or so, shaking each time. Whenthey are nicely browned and slightly shrivelled, they are ready. At that point, add thegarlic, chile (if using), and a good lashing of black pepper. Shake and taste forseasoning. Add the eggs to the pan, which will still be sizzling hot. With a spatuala, stir gently,incorporating the eggs into the roast potatoes. When they have not quite set, top withsliced cheese and return to oven for a minute or two to melt. They will emerge fromthe oven well-set and ready to eat immediately.Top with chopped parsley.Served with strong coffee, you've got a classic breakfast. Paired with a green salad, italso works as a light dinner that cries out for a crisp white wine.
COURGETTE AND TOMATO PIE
This make a great, super-simple light summer vegetarian main dish3 tomatoes , sliced2 courgettes , sliced