Chocolate Peanut butter bars

We can rarely come across desserts or sweets which can be healthy too and is also less time consuming. Here is one such recipe, which is highly nutritious, easy to make and can fill the hearts of everyone who takes the first bite. It simply melts in the mouth and is too yummy for words. It is ideal fo your kids snack box. Enjoy.

Ingredients

200g digestive biscuits (graham crackers)
1/3 cup  unsalted butter, melted
1/2 cup  crunchy or creamy peanut butter
Chocolate Layer
200 g bittersweet chocolate
1/4 cupcreamy peanut butter, divided

Directions

Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set.
Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
Melt chocolate and 2 tbsp  of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp  of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

Milk Rainbow Jelly

My baby adores jelly. I often make it at home too. So this time, when he asked for "Mommy's jello", I thought I'll give it a twist and make it even more colourful and appealing. It was an instant hit and my boy's hugs and kisses were reward enough for me!

Ingredients

6 small packages of different Jell-O (I used rainbow colors however you can use as many or as few colors as you’d like)
4 packages unflavoured gelatin
1 (14 ounce) can Sweetened Condensed milk

Method

You will make this in a glass 9×13 pan. I did not spray mine with cooking spray and it came out beautifully.

First layer: Mix 1 package of any flavor jello with 1 tsp gelatin and 1 cup boiling water. Cool and pour into pan; refrigerate until set. It takes about 30 minutes to set up in the fridge before you can move on to the next layer. *Important* While waiting for your Jello to set, make the next layer and leave it to cool on the countertop.

Second layer: Mix 1 envelope  gelatin with 1/2 cup hot water until dissolved. Add 1/2 can condensed milk and an additional 1/2 cup hot water. Once cooled pour 3/4 cup (just enough to cover the Jello and make a thin layer) of the milk mixture over the set jello and refrigerate until firm. It takes 30 minutes for this layer to set up in the fridge. As soon as you put the white layer in the fridge to chill make the next color jello so that it will have 30 minutes to cool on the counter.

Repeat first and second layer directions ending with a color jello layer. Half way through the process you will need to make the other half of your white mixture. The first time I made this I made the white layer all in one batch and ended up with a bowl of jelled white mix before I was done because it takes so long for the layers to set. Once you run out of white mixture then Mix 1 envelope gelatin with 1/2 cup hot water until dissolved. Add the other 1/2 can condensed milk and an additional 1/2 cup hot water. Once cooled pour 3/4 cup (just enough to cover the Jello and make a thin layer) of the milk mixture over the set jello and refrigerate until firm. Continue repeating layers until you are done.

Once finished, cover with plastic wrap and refrigerate overnight to set good. Then just slice into rectangles and serve!

Tiramisu

Tiramisu is an Italian coffee flavoured dessert. I absolutely adore that slightly bitter coffee flavour in my desserts. This came out to be one of my very special dessert recipes. Make this for you family and see their affection pouring on you!!

INGREDIENTS

3 tablespoons instant espresso powder
1 bar reduced-fat cream cheese
3/4 cup heavy cream
1/3 cup sugar
2 packages soft ladyfingers
Unsweetened cocoa powder, for dusting and chocolate and caramel syrup for garnish, topped with cherry

DIRECTIONS

In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.
With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy.
Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish.You can even set ut in individual serving cups. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).
The layers can be made in a glass too for easy individual serving as us shown in the picture.  Here I have garnished it with cherry and syrups.

Channa Pulav

This is one of the numerous varients of pulav that you can make at home. Since channa is rich in protein and fibre, this can be considered as a healthy dish. I always make this for my sons tiffin and he loves it. Try it.

Ingredients

Basmati Rice - 1 cup
Kala Channa or chick peas- 1/2 cup
Onion - 3/4 cup (cut lengthwise)
Green Chilli - 1-2 slit
Ginger garlic paste -1 tsp
Mint leaves -fistful
Coriander leaves- fistful
Thin coconut milk - 1 3/4 cup
Lemon juice - 1 tbsp
Carrot-1

Turmeric powder -1/4 tsp
Chilli powder -1 tsp
Garam masala powder -1 tsp
Salt as needed

For the seasoning

Oil - 1 1/2 tbsp ( or 1 tbsp oil +1/2 tbsp butter)
Cloves -2
Cinnamon - 2 inch piece
Cardamom -1

Preparation

Soak channa overnight or for 5-6 hours. Pressure cook till soft adding very less water and salt. Keep it aside.If there is water in the channa, you can use it to dilute the coconut milk.

Soak basmati rice for 20 minutes. Drain the water completely. Heat a tsp of ghee, add 1 clove and 1 inch cinnamon and fry the drained rice for a few minutes or until the water evaporates.

For coconut milk -I diluted 1/4 cup thick coconut milk with water to make 1 3/4 cup thin coconut milk. (ie) I add 1 1/2 cup of water to 1/4 cup thick coconut milk.

Method

Rice is sauteed with a tsp of ghee and kept ready. This is done just to add flavor to the rice.

Now take a pressure pan, heat oil, add cloves, cinnamon, cardamom and saute for a few seconds.

Add onions, green chilli and saute until onions turn pink.

Add ginger garlic paste and saute for a few more seconds. Add cooked channa, sliced carrots,turmeric powder, chilli powder, garam masala powder, mint leaves, coriander leaves and salt needed. Saute for 2-3 minutes.

Add thin coconut milk and lemon juice.When it starts boiling add the rice and mix well

Check for salt at this stage. Taste the water and see.If you need salt, add now and mix well. Close the pan and pressure cook for 1 whistle and keep it in very low flame for 5 minutes and switch off. Open after the pressure subsides and gently fluff the rice with a fork.

Serve hot with Raita, pickle and pappad.

Chocoflan

This can be a quick yet delicious recipe for dessert when you are running short of time but still wants to make something truly splendid. I made it only once but it instantly became a family favourite. Please try it.

Ingredients

cake

1 (18 1/4 ounce) box chocolate cake mix, or (prepare as indicated on package)
3 eggs
3⁄4 vegetable oil
1 1⁄3 cups water, or

Flan

3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 (8 ounce) package cream cheese
2 teaspoons vanilla

Caramel Topping

1⁄2 cup brown sugar

DIRECTIONS

Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside.
Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth.
On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping.
On a greased  pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.

Red Velvet Cake

I made this cake exclusively as a Valentines day special treat. It came out even better than expected and my husband said that it was my best ever home baked cakes. What more should I ask for!!

Ingredients

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon  vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Enjoy.

Dhokla

Last week we went to desi treat, which is a veg restaurant here in kuwait and was going through the menu when I heard my husband excitedly calling the waiter and asked him whether some neatly kept steaming cake like pieces of food kept on the snack counter was dhokla.The bearer said yes and he immediately asked for two servings. I had never tasted a dhokla in my life so my husband was super excited to describe it in detail. Seeing his excitement, I made a mental note then and there that I am definitely going to try it at home very soon.. Yesterday, I surprised him with my own dhokla preparation. He said that it was even more tastier than desi treat's dhoklas.. And I'm blushing even as I write this!!!

Ingredients

For Batter:
Bengal Gram flour / Besan/ Chickpea flour - 250 gms (1 & 1/2 cup)
Curd/Yogurt - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking/Baking Soda - 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
Green Chili paste - 1 - 2 (or as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp (or lemon juice)
Eno - 1 packet (green colour fruit lime) + some more for sprinkling on the plate
(note: I dint know how much a sachet contains since I have a bottle so I assumed 1-1/4 tsp of Eno fruit salt)
salt to taste
For tempering
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method

Mix first 1/2 cup curds with 1/2 water.
To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency.
Slowly add more water if needed else, add the soda. Keep it aside to rise for 1 hour. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming. To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes. The batter should be filled to only 1/2 as it is going to rise
After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
In a bowl, mix 3 tsp of water along with a tsp of oil. Remove the plate from the pan, pour the water and oil mix over the top. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla. Enjoy.

Dates Wine

This is an extremely tasty wine recope and I would like to name it as the queen of wines (next to grape of course) The natural flavour of dates gives the wine a delicious taste and the clear royal colour makes it all the more appealing to our senses. It became undoubtedly the star of my this years wine recipes.

Ingredients

Dates-2 kg
White Grape Juice-250 Grams
Sugar-1 kg
Water, boiled and cooled-4 liters
Yeast-1 table spoon

Method

Sterilize all equipment before use.
Chop then boil the dates gently for 1/2 hour with 2 litres of water.
When cool, strain in a bharani/ bottle and add in the grape juice concentrate. Add  yeast and top up the water to around 4.5 liters with cool water. Keep the bottle air tight.
Wait until fermentation is compete, for 21 days. Stir this mixture every day with a wooden spoon. Strain this mixture using a cheese cloth or muslin cloth, into a clean dry vessel on 21st day and leave to clear.
Rack into clean bottles when completely clear and stable. Store for up to 2 years.

Kiwi Wine

Kiwi wine is a not very common but extremely tasty wine recipe. It can be made easily in the comfort of your home. I've tried it without lemon juice and with lemon juice and decided that the latter was definitely tasting much better than the first. Enjoy!!

Ingredients

15-20 chopped kiwi fruits
225 grams raisins
1,100 grams granulated sugar
Juice of 2 Lemon
1 teaspoon Wine Yeast
1 gallon cooled, boiled water

Method

Wash and chop kiwi fruits, leaving the skins on. Roughly chop raisins and add to winemaking fermenting container, together with all of the other ingredients, except for the wine yeast. Mix thoroughly, ensuring that the sugar is dissolved and then stand for around 12 hours.

Add activated wine yeast and pour into glass bottles and stir twice daily for five days. Leave it still for another 20 days before straining it. Keep it refrigerated.

Plum Wine

Another easy to prepare wine recipe which tastes really good. Some people ferment it without the seeds but I've found out that the seeds give it a different flavour which makes it all the more tasty. Try it.

Ingredients

2.25 kilos of plums
1.35 kilo of sugar
1 gallon of water
1 teaspoon of fresh lemon juice
1 small sachet yeast

Method

Give your plums a good wash in water, discarding any that are overly bruised or moldy.  Add them to a sterilized fermentation bucket, and bash them up quite a bit with a potato masher or a (clean) wine bottle.  I like to keep the pits in because it gives the wine a really nice almond flavor.
Bring your gallon of water to the boil, and pour over your crushed plums.  Put the lid on your bucket, and leave it for a few days (3-4) and swirl it around every day.
Add the lemon juice and sugar to your fermenting plums, and stir to mix.  Then sprinkle the yeast on top.  After an hour or so, give it a good stir.  Cover and leave someplace warm for 21 days, stirring once or twice a day furing the initial days. After 21 days you can strain it and bottle it. Enjoy.

Gooseberry Wine

For all those of you who turn their faces when I say Goose berry wine, trust me, this is one of the tastiest of all wines. The smugdy bitter taste of gooseberry doesnt in any way tarnish the taste of the wine. It only adds to its flavour. Enjoy.

Ingredients

Nellikka /Indian Gooseberries - 100 nos.
Water - 3 liter
Sugar - 1 1/4 kg
Yeast-1 teaspoon instant yeast

Method
Wash and cut the gooseberries, boil it and put it in a big clean sterilized bharani / bottle .
Boil sugar & water and add boiled water to the Gooseberry.
When it becomes warm, add instant yeast. Tie the bottle with a clean cloth or close with lid little loose. 
Stir this mixture every day. After 20 days strain the mixture strain the mixture through a cheese/ muslin cloth in to a clean dry vessel.
Pour it in to clean dry bottle and store in the fridge.

Grape Wine

When some one utters the word Wine, I am sure that the first thing that comes to our mind would be grape wine. It us the most commonly made of all wines and one of the tastiest too. tlThis is one that is commonly available in the markets too.

Ingredients

1500 gms black grapes
1200 gms sugar
1 oz. yeast
1 gal. water

Method

Crush grapes by hand and set aside in the fermenting vessel. Bring the water to boiling point and pour in sugar, when the water reaches boiling point again and the sugar is dissolved, cut off heat and pour sugar liquid over grapes. Allow mix to cool, sprinkle yeast on top. Stir in, cover with plastic wrap tied in place with a string. Ferment 14 days, strain and bottle.

Coconut Chutney

Coconut chutney is a tasty accompaniment with all traditional south Indian breakfast dishes. It takes only a few minutes to prepare this chutney if you have fresh grated coconuts already at hand. Idli, Dosa, Vada etc is not complete when it is not accompanied by this chutney.

Ingredients

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger
1 tbsp roasted chana dal
salt to taste

For The Tempering

1/2 tsp mustard seeds
1 red chilli , broken into pieces
2 to 3 curry leaves
1 tsp oil

Method

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
Refrigerate and use as required.

Beetroot Wine

Wine can be made with almost anything. This one is one such kind of weird wine recipe which actually tastes really good. It has the brightest of all wine colours and hence looks awesome when served in wine glasses.

Ingredients:
Beetroot – 2 ½ Kg, grated
Sugar - 2 Kg
Water -5 liter
Yeast - 1 teaspoon
Lime juice- from 4 limes

Method

Wash beetroot, peel off the skin and grate using a grater or food processer.
In a big vessel add grated beetroot along with water and boil.
Reduce the heat to medium and boil for 10-15 mints.
Turn off the heat and let it to cool to lukewarm.
Strain the boiled beetroot water using a strainer or cheese cloth into a bharani (earthen pot) or glass bottle and discard the grated beetroot.
In a small bowl take ½ cup lukewarm water, sprinkle yeast and 1 tsp sugar, mix and leave to rise. 
Add the yeast mixture, sugar and lime juice to the strained lukewarm beetroot water in the bottle and mix well until the sugar dissolves.
Once the mixture is cooled completely close the bottle with the lid and keep aside for 14 days untouched.
After that strain the mixture again; bottle and use.

Coriander Chutney

This is a very common chutney and is popularly known as green chutney. It can go with absolutely anything- from samosas and vadas to chaat and grilled chicken. It can be made easily in no time. We usually make it at home with Dosas.

Ingredients

1/2 teaspoonCumin seed
1/2 teaspoonMustard seed
1 bunchCoriander, large stems removed
1/4 smallOnion roughly chopped 1/4 cups Unsweetened grated coconut
1/2"Piece of ginger roughly chopped
2 green chillies
2Lemons juiced
Salt

Method

Put the cumin seed and mustard seed in a small heavy bottomed pan and roast over heat until the spices are fragrant, but be careful not to burn them. The key is to keep the spices constantly moving in the pan by shaking it with a swirling motion. Put the spices in a spice grinder and pulverize. Add everything including the toasted spices into a blender and blitz until smooth. Add some water if the chutney is too thick then adjust salt to taste. Stored in an airtight container in the fridge your green chutney should last at least 1 week.

Rava Upma

Trust me when I say that I am not a big fan of Upmas. But these days I make it often as my husband likes it very much. Watching him enjoying his upma has made me start a liking for it too. He sprinkles sugar on top and sometimes add a banana too and the ultimate result would be a yummy dish.

Ingredients

Rava  - 1 cup
Onion - 1
Green chilli -1
Ginger - 1 inch piece finely chopped
Water - 2 cups
Ghee - 3/4 tsp (optional - added for flavor)
Salt needed

   For the seasoning
Oil - 3 tsp
Mustard seeds -1 tsp
Urad dal - 3/4 tsp
Red chillies -1
Curry leaves - few

Method

Dry roast rava until it is hot to touch. If you have got ready made roasted rava, you can skip this step.

Chop onions, ginger and green chillies finely.
Heat 3 tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves.
When dal turns golden brown, add chopped onions, green chillies and ginger.
Saute until onions turn transparent.
Then add 2 cups of water, ghee and salt needed. Taste the water and check for salt.(if it is a bit salty, then it will become perfect after adding rava).
When the water starts boiling, reduce the flame to low, add rava gradually with one hand and keep stirring with your other hand.
Once the rava absorbs all the water, cover and cook on low flame for 6-7 minutes. Do not forget to stir in between.

Delicious rava upma is ready to be served.

Masala Dosa

Masala Dosa is the pride of every vegetarian. The sizzling hot dosa with its yummy masala mixture inside and a tasty filter coffee to top it up can cheer up any day in your life. If you have had it from restaurants only till now, you can make it at home from today onwards with this simple easy to make recipe.

Ingredients

For The Aloo Masala (makes Approx. 1 1/3 Cups)
1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split urad dal
1 tsp finely chopped green chillies
7 to 8 curry leaves
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander

Other Ingredients

1 1/2 cups readymade dosa batter
salt to taste
9 tsp butter for greasing and cooking

Method

For the aloo masala..
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the coriander, mix well and cook on a medium flame for 1 minute.
Allow it to cool.
Once cooled, mash lightly with the back of the spoon and keep aside.

How to proceed
Combine the dosa batter, salt and a little water, mix well and keep aside.
Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
Smear 2 tsp of butter on the edges of the dosa
Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
Fold over while pressing it lightly, using a spatula to make a flat roll.
Repeat with the remaining ingredients to make 3 more dosas.
Serve immediately with coconut chutney.

Carrot Wine

This is another tasty wine which involves a bit more effort than the commonly made wines. Here fermentation takes place in two stages- one with the carrot pieces and one after it is taken out. But the taste is worth the efforts.

Ingredients

1.5 kg carrots
1 kg sugar
4 tablespoon Lemon Juice
Yeast

Method

Boil the carrots and simmer until soft and strain on to the sugar. Stir in the lemon juice. When the liquid is lukewarm, add the yeast. Cover and leave for 7days, stirring twice daily if possible.
Using a fine sieve strain the liquid into a bottle and store in a warm place and allow the fermentation to work itself out(7 days).When fermentation has ceased, rack the wine into a clean jar and place in a cooler.

Banana Wine

Who doesnt like wine?? And when it is nade with your own hands in the comfort of your home, it adds to its value. This Christmas time, I have decided to make a variety of wines and I started the journey with banana wine Which is my personal favourite and the tastiest and easiest of all.

Ingredients

Banana (palayamkodan)- 20 nos
Sugar- 1 kg
Yeast- 2 tsp
Water -  4 bottles

Method

Mix together the palayamkodan pieces, water, sugar and
yeast. Put the mixture in to a large jar and securely close
and tie the mouth of the jar. For the first ten days, open the jar and stir its contents very well. Later strain it and pour it into bottles. It will be ready to use after two or three weeks.

Pasta Frittatta

This is a tasty snack recipe which can be made from leftover pasta. It is an extremely tasty and filling recipe and can be made very easily. My little kid who likes everything made with eggs is its loyal fan.

Ingredients

4 large  eggs
40g Parmesan cheese, plus extra to serve
salt
Freshly ground black pepper
400g leftover cooked pasta
extra virgin olive oil

Method

Preheat the oven to 200°C/400°F/gas 6. Beat the eggs in a large bowl, then finely grate in the Parmesan. Season with a little salt and a good twist of pepper. Whisk well, then stir in your pasta.

To cook the frittata, heat 3 tablespoons of oil in a 26cm non-stick ovenproof frying pan over a medium heat. Add the frittata mixture and cook for about 5 minutes, or until crisp underneath, then place in the oven for another 5 minutes, or until firm. Carefully flip the frittata onto a large plate, then slide it back into the pan and return it to the oven for a further 5 minutes, or until crisp underneath. Serve with an extra grating of Parmesan.