I don’t know about you, but Autumn is officially here for the Baking Bird! I couldn’t wait much longer in anticipation for Fall cooking magazines! I have to confess a new obsession and inspiration: DONNA HAY MAGAZINE. Hoooly moly. I purchased the latest (ahem, Fall) issue a few weeks ago and I haven’t been able to put it down. The ten bucks spent was so worth it. I was a little hesitant at first, but I was gasping almost every single page due to the ingredients in the dishes consisted mainly of my favorite Fall foods and I couldn’t resist. Pumpkin, sage, spinach, beets, eggplant, mushrooms, thyme, you name it. And the photography! I could just obsess on the photography alone. Everything is so beautifully styled and simplistic. Here are some of the photographers that contribute to the magazine: Chris Court, Vanessa Levis, William Meppem, and Con Poulos. Do I need to say it again how inspired I am?
Photo by me.
Roasted Vegetable & Soyrizo FrittataOriginal recipe from Donna Hay: Autumn 2009. I also converted the metric measures into imperial (aka. understandable) ones. Serves 4.
3 baby beets, peeled and sliced 1/2 lb. red potatoes, sliced 1/2 medium sized sugar pie pumpkin, peeled and sliced 1 red onion, sliced 1 soyrizo sausage, crumbled a few teaspoons fresh thyme (optional) 2 tablespoons olive oil 5 eggs 3/4 cup cream 1/2 cup finely grated parmesan sea salt and cracked black pepper
Preheat oven to 425 degrees F. Place the beets, potato, pumpkin, onion, soyrizo, thyme, and oil in a 20cmx30cm baking dish and toss to combine. Roast for 30 minutes or until vegetables are golden and cooked through.Place the eggs, cream, parmesan, salt and pepper in a bowl and whisk to combine.Pour over the vegetable mixture and bake for 20 minutes or until puffed and golden.
A few more photos because I am so impressed with how well I am getting to know my Nikon D50 and how these turned out…