Fennel and Saffron Soup

One large fennel, diced into medium size pieces discard the core. Two waxy potatoes (Royal Blue), peeled and diced, a bit smaller than the fennel. 400g diced chicken thigh. Onion and garlic (4 or 5 cloves).

Sweat the onion, garlic and fennel. Should use olive oil but the first time we used gee which was very tasty.

Add chicken to brown. Add salt and plenty of pepper. Add potatoes and about 700ml of chicken stock. Add some saffron to the stock, a good pinch (1/4 tsp). Simmer for 40 minutes or so.

Serve with lots of chopped fennel fronds on top.

Result: Outstanding. Very tasty although it looks pale and simple. Would be excellent dinner party fare.

Ricotta Pie

adapted from Play School ...

300g fresh ricotta cheese
2 tbsp grated parmesan
3 eggs
fresh spinach (lots)
parsley, finely chopped
sage (2-3 leaves), finely chopped
nutmeg, tiny bit
cracked pepper

Cook spinach for 2 mins in microwave. Drain and squeeze out most of the water. Beat eggs lightly in large bowl. Add all the other ingredients and beat with a whisk until fairly smooth. Oil a pie dish. Pour in mixture. Cook for about 35 mins at 160 fan bake.

Result: 5. Like a frittata, but much easier. Tastier than quiche.
Preparation: Dead easy, about 10 mins.