|Twaróg (Polish farmer's cheese) & celery leaf frittata|
Twaróg (Polish farmer's cheese) & celery leaf frittata. A simple brunch or supper dish with the fresh flavour of celery leaves, an ingredient that is often overlooked. Not just for garnishing Bloody Mary cocktails, and too good to waste, celery leaves are a much underused part of the vegetable. They add a distinct herbal flavour that complements the fresh, garlic infused twaróg cheese in this frittata recipe.
Twaróg (Polish farmer's cheese) is a quick and easy cheese to make at home, but you can by it ready made in Polish supermarkets and delicatessens, or substitute with a plain young fresh cheese such as ricotta.
I like to serve this with a cucumber and tomato salad and sautéed potatoes.
100g celery leaves chopped
1 tsp fennel seeds
1 tsp smoked paprika
2 tsp oil
Salt & pepper
1 litre whole milk
juice of 1 large lemon
1 garlic clove
To make the twaróg:
slowly heat the milk with the garlic clove to boiling point. Remove from the heat and add the lemon juice. The milk should start to curdle and separate. Leave for 10 minutes before removing the garlic clove and draining through a muslin/cheesecloth and a sieve over a bowl for 2-3 hours in the fridge. Store the twaróg in an airtight container in the fridge until ready to use.
To make the frittata:
heat the oil in deep 8 inch frying pan. Add the fennel seeds and fry until they start to 'pop' and sizzle.
whisk the eggs and add to the pan with half the chopped celery leaves, salt and pepper. Stir briefly before adding spoonfuls of twaróg evenly over the surface of the frittata, and sprinkling with smoked paprika.
Cover and leave to cook on a low heat until just set. Top with the remaining celery leaves and serve hot or cold.
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