Cooking in the kitchen

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Although a beautiful day, weather wise, Rorykin’s had developed a bit of a sniffle, due to the change in seasons I think, so we enjoyed a slow, relaxed day today. We spent the first part of the morning preparing food. We haven’t been able to get through all of our delicious organic peaches from the CSA so I chopped and froze them ready for our morning smoothies. I also used the leftover Sullivan Street Bakery bread and our fresh french feta to make a strata for supper which always goes down well. This week we got some amazing tomatoes from the CSA so I’m planning to serve the strata with our favourite one pan farro (we’re officially addicted). We headed to the park for some fresh air, where Rory ran around collecting sticks and stones and I read a little of this new book, which I’m finding very inspiring for ideas as to what we can do month by month as a family. Speaking of sticks and stones, Brooklyn Forest School got a well deserved mention as one of the best classes in the USA in Daily Candy. I was thrilled when I got a call from the doctors saying that everything was normal in my glucose test (phew) and can’t believe that I’m now 29 weeks. To celebrate I indulged in a spot of shopping for Baby E from Zara’s adorable Mini Collection. O’s colleague has just had a very sweet little girl, called Annie, and her personalised teether that we ordered arrived today from the ever dependable smiling tree toys. Rory and I both enjoyed naps today, before more fun at the park with Katherine, Oscar and Amelia. Came home to cook supper, which Rory couldn’t get enough of and am getting ready to relax with O and catch up on Broadchurch which is getting very exciting.

Spinach Strata

Ingredients

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Grated zest of 1 lemon
  • 2 teaspoons Dijon-style mustard
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups milk
  • 6 large eggs
  • 3 cups day-old 1/2-inch whole-wheat bread cubes
  • 2 cups finely chopped baby spinach
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon fresh oregano leaves, chopped

Directions

  1. Brush a 9-inch square baking dish with olive oil. Sprinkle the baking dish with lemon zest and set aside.
  2. In a medium bowl, whisk the olive oil, mustard, salt, and pepper with a splash of the milk. Whisk in remaining milk and the eggs.
  3. Put the bread in the prepared baking dish and top with the spinach and half of the feta. Gently toss with your hands until combined. Drizzle the egg mixture over the bread and sprinkle with the remaining feta. Cover and refrigerate overnight.
  4. Preheat the oven to 350 degrees with a rack in the top third of the oven.
  5. Bake the strata, uncovered, for 45 to 55 minutes, until the egg is set in the middle and the edges are browned. Brown the top under the broiler, if desired. Serve warm, drizzled with a bit of olive oil and sprinkled with the fresh oregano.

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