Pardon my absence over the last few weeks! There are so many birthdays in my world during October that it's been non-stop parties and lots of cooking which I look forward to sharing with you over the next few days.
A year ago today one of my best and most favourite girls in the whole wide world gave birth to a little girl of her own. This tiny pumpkin has grown so fast over the last year and brought much joy and laughter to those in her world. Being her mother's daughter, she decided to take her very first steps today in front of a cast of thousands at her Halloween-themed birthday party!
Being birthday number one today's party was a huge affair with loads of yummy food and the world's most amazing birthday cake that my friend made all on her lonesome. The cake was chocolate, the cupcakes around it were banana muffins with cream cheese icing and the bones were meringues covered in sour cherry 'blood' sauce. Totally OTT and totally delicious!
One of the guests also turned up with the most impressive 'bring a plate' I have ever seen - a graveyard made of chocolate and biscuit tombstones!
We made a stack of bite-size savoury food with the easiest and most versatile being the frittata. The recipe below is for an asparagus version but when we ran out of spears my friend had the genius idea of using broccolini as a substitute which worked a treat and was actually more tasty than the original. I have listed this as a vegetarian recipe, however we put some crispy prosciutto on top of some of ours so you can omit/add that if you wish. We also made bulk versions to save time so I can confirm this recipe will still work perfectly if you double the amounts.
1/2 cup cream
1/2 cup roughly grated Parmesan
1 bunch asparagus or broccolini
4 slices prosciutto (optional)
Preheat oven to 180C degrees and grease and line a slice pan.
Lightly whisk the eggs, cream and cheese together and season.
Lay the asparagus or broccolini along the bottom of the pan, alternating tops and tails.
Pour the egg mixture over the top and lightly shake the pan to spread it out evenly.
Cook for 20 minutes or until golden.
Meanwhile, fry the pancetta until nice and crispy and drain and set aside. Deseed and finely dice the tomato, set aside.
Once the frittata has cooled, cut into small squares and top with a piece of prosciutto (or not) and little bit of tomato. Serve as part of an array of finger food.
Happy Halloween everyone and Happy Birthday to my favourite little pumpkin!