You know that smell when you sautee crushed garlic in a pool of butter?

That.

Right there.

That is what makes me happy.

This blog is my way of continuing that inspiration.

You can contact me at: thesundaylarder@gmail.com

Smokey frittata with caramelised onions

Smokey frittata with caramelised onions

Spring is here, and our backyard 'ladies' are well and truly on the lay again. This means eggs, and lots of them.

Back when I lived in the blissful ignorance of my dairy intolerance, I would make a smokey frittata from Ottolenghi, packed full of creme fraiche and smoked cheese. And man it was delicious. I miss those days. 

But I've found ways of adjusting recipes to work for a dairy free diet. What dairy lends to a dish is a full-fat source of creaminess. So you need something with a fat content.  Nuts or coconut do well here (though coconut does come with a pretty dominant flavour profile). 

Here I've used a cashew sour cream in place of the creme fraiche, and added extra oils through the caramelised onions and roasted potatoes. This helps to create a moist (but not soggy) frittata. I did find I needed a little extra liquid, so I added a small amount of oat milk.

I also added nutritional yeast, which I talked about in my vegan parmesan recipe. This helps to lend a slightly cheesy flavour, and is packed full of B vitamins. You can pick nutritional yeast up from any health food store (in Wellington try Commonsense Organics) or order online.

Serve with a crisp, fresh rocket salad to cut through the smokey goodness.

Thick and creamy coconut yogurt

Thick and creamy coconut yogurt

Vegan Parmesan

Vegan Parmesan