Photo by Inbal Bar-oz Batito
If there’s one thing the team has learnt during five years of PJ Library in the UK, it’s how much our families love a good child-friendly recipe! We got in touch with five of our favourite cooks who shared their FIVE ingredient recipes to help celebrate FIVE years of Jewish bedtime stories. We’ve let them have those store cupboard essentials (olive oil, stock cubes, salt and pepper) and after testing these ourselves, feel confident it won't just be our own families enjoying these delicious foods.
Butternut squash, leek and spinach kuku
This colourful vegetable Persian egg frittata is so healthy that you will not feel guilty eating most of it by yourself…
Ingredients:
- 1 small (or ½ medium) butternut squash, cut into 1cm cubes
- 250g baby spinach
- 12 large eggs
- 50g dried cranberries
- 1 tbsp sumac
Opitional Garnish: Feta cheese
Preparation:
- Heat 3 tbsp of olive oil over a medium-high heat in a non-stick deep pan. Add the diced squash and cook for 5 minutes stirring regularly, until it starts to soften.
- Add the spinach and cook for another 5 minutes, stirring until the leaves are reduced then leave to cool to room temperature. Tip: If you want to cool food quickly, put the bowl on top of a freezer pack.
- Crack the eggs into bowl large enough to hold all the ingredients. Add salt and pepper and the sumac. Stir in the cooked vegetable mixture to combine.
- Add the dried cranberries and mix gently.
- Warm the pan over medium heat with 2 tablespoon of olive oil. Gently pour in the egg and vegetable mixture. Reduce the heat to low and cook until the eggs are set on the bottom. It might take at least 20 minutes as you have a large quantity of eggs. The bottom of the dish needs to be set completely before turning onto a serving plate.
- It is best to use an oven to table plate as you might want to prepare the kuku in advance and then warm it. You can sprinkle feta cheese over it before serving.
About Fabienne
I’m Fabienne, and I have loved food, cooking and inventing recipes since I was a young girl.
I grew up in Paris, the youngest of seven children, with a Tunisian-born mother and an Italian father. My food is packed with Mediterranean, North African and Middle Eastern flavours.
I cater for corporate and family functions, running cooking workshops, cooking lessons and cooking parties and privately teaching adults, teenagers and children to cook.
Whether you need a tagine for 20 or a French apple tart or want to learn how to make them, a cooking lesson with healthy and easy recipes for you or your soon-to-leave home teenager, or a cooking lesson or cooking party for your children, I’m ready to spring into action.
www.homecookingbyfabienne.co.uk
January 31, 2020