It’s OFFICIALLY Spring. I know it’s still raining, but it’s ok. Before long, there will be deliciously sun dappled days for frolicking in fields, dusting off your nautical themed pashmina afghan for a jaunty sail on one’s yacht… Ok, yes, I’ve been watching too much TV. So, no one actually does those kinds of activities. But you know what? I think people should.
Weekends are usually spent running around, frantically playing Life Catch Up. Cleaning, shopping, running around. I vote that you spend one day doing something ridiculously, frivolously fun. For no reason other than you can, and why the hell not?
My awesome friend Jacqui from Where the Wind Blows Her has decided to do one new thing every month, and I’m 100% on board. I’m thinking trapezing, running around in the mud, sailing and mazes. I’m also planning on packing a picnic, a blanket, a really good book and going to lie in the sun (always with sunscreen, peeps) and just chillaxin’. Because doing nothing is good for the soul too.
The Urban Locavore box this month contained some beautiful potatoes and chorizo from Mondo’s. I couldn’t resist this savoury slice I found on the Fitness for Foodies blog, it’s practically good for you! It’s a great breakfast/lunch/on the go/picnic snack. I made it as a welcome home fridge-filler for my parents who had been away from a week – Frankie ate a third of it in a sitting.
Chorizo & Potato Bake
2 chorizo sausages
4 large potatoes, peeled
1 large sweet potato, peeled
1 bunch spinach
200g plain feta cheese, crumbled
1/4 cup finely grated pecorino or parmesan
4 free range, organic eggs
250 mls single cream
sea salt and cracked black pepper
Italian parsley, to serve
Preheat oven to 180C.
Thinly slice chorizo and cook in a medium sized fry pan for 2 mins each side until browned. Remove and drain on paper towel.
Cut potatoes and sweet potato in half and place in a large saucepan of cold, salted water. Bring to boil and cook for 8-10 mins until just tender. Drain, cool and slice in to rounds.
Blanch the spinach in a saucepan of boiling salted water for 30 seconds and drain well.
Layer a third of the potatoes in the base of a greased 23cm springform tin lined with non stick paper. Layer spinach and chorizo, sprinkling cheese between each layer, and finishing with potato.
Whisk eggs, cream, salt and pepper and pour over potatoes. Finish with a sprinkling of parmesan.
Cover with foil and bake for 30 mins. Remove foil and bake for a further 50 mins until set and golden.
Sprinkle with chopped Italian parsley before serving.