Summer Picnic
Summer Picnic
PUMPKIN & GOATS CHEESE FRITTATA
CHOCOLATE BROWNIES - SAUTÉ PAN
Preparation: 5 minutes | Cooking: 25 minutes | Makes: 25 pieces
Preparation: 10 minutes | Cooking: 25 minutes | Makes: 6-8
THE CHEFS TOOLS
THE CHEFS TOOLS
como advanced™ 30cm Frypan • Fusion Knife • Digital Timer/Thermometer • Silicone Measuring Cups and
Spoons • Silicone Mixing Bowl • Silicone Spatula • Silicone Whisk • Silicone Splatter Guard • Cookie Tray
28cm como advanced™ Sauté Pan • Silicone Spatula • Electronic Scales • Silicone Measuring Cups and
Spoons • Digital Timer/Thermometer • Silicone Splatter Guard • Cooling Rack
THE INGREDIENTS
THE INGREDIENTS
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12 Eggs, lightly beaten
700g Pumpkin, washed, cooked and sliced
1/4 cup Pure Cream
150g Goats Cheese, crumbled
50g grated Cheddar Cheese
1 Tbs Vegetable Oil
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1 large Onion, peeled, finely chopped
2 Tbs fresh Flat Leaf Parsley, chopped
1/4 tsp Paprika
Baby Rocket to serve
THE FUN
• Preheat oven to 200°C (180°C fan-forced.) Place pumpkin on Cookie Tray. Drizzle with oil. Season
with salt and pepper. Roast for 15 to 20 minutes or until light golden and tender.
• Lightly beat eggs, cream and cheddar cheese in a mixing bowl.
• Heat Frypan over medium heat for 2 minutes.
• Add vegetable oil and onion, cook for 3 minutes or until onion has softened but not brown.
• Add cooked pumpkin.
• Pour egg mixture into pan. Gently stir in goats cheese, parsley and paprika.
• Cook over medium-low heat for 15 – 20 minutes or until the egg mixture has almost set.
• Cover Frittata with splatter guard to cook top of frittata.
• Run spatula around edge of frittata and leave to cool for 2 minutes.
• Invert the frittata using splatter guard and serve on an adequate sized serving plate.
• Cut and serve with baby rocket on side.
CHEFS TIP
Frittata can be finished in the oven for a crisper top. Other cheeses can be used such as fetta, however
goats cheese is the real hero. Extra ingredients can be added to your liking. Cold Frittata can be cut into
pieces perfect for lunch boxes or picnics.
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180g Butter
2 cups Caster Sugar
3/4 cup good quality Cocoa
3 Eggs (lightly beaten)
1 1/2 cups Self-raising Flour
• 1 tsp vanilla essence
• 250g good quality Chocolate (milk, dark, or
both), chopped into small pieces
• 1 1/2 cups of chopped Walnuts
• Icing Sugar for dusting
THE FUN
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Oven (fan-forced) to 170°C
Melt butter in Sauté Pan over low-medium heat. Remove pan from heat.
Stir in sugar, cocoa, eggs, flour and vanilla, mixing well.
Stir through chocolate pieces and walnuts, spread mixture evenly over pan.
Bake for 25 minutes (no lid). Brownies will seem quite soft, but will firm on cooling.
Remove from oven and cool for 5 minutes. Run spatula around edge, invert onto a Splatter Guard
and allow to cool for a further 5 minutes on cooling racks.
• Cut into pieces and lightly dust with icing sugar and serve warm with vanilla ice-cream.
CHEFS TIPS
Cut into small pieces and store in an air tight container or plastic wrap – perfect for lunch boxes or picnics!
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