Firstly apologies to anyone who has clicked on my blog this afternoon and noticed my blog format and colours changing with every click. I've spent the day experimenting with the graphics tab I received for Christmas, hence the new header and blog template. Don't be surprised if it is different yet again tomorrow.
For dinner tonight I made a chorizo & spring onion frittata using my basic frittata recipe. I've never eaten chorizo before...or I have, but thought it was salami/pepperoni! Can anyone enlighten me as to what the difference is between chorizo, salami & pepperoni?!? With the weather about to get cold again I'll probably be back to cooking comforting stodge tomorrow.
Wednesday, February 13, 2008
Chorizo Frittata
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Loving the new header ;o)
ReplyDeleteBeing spanish I can say that chorizo is made of pork that has been marinated in spanish paprika, which gives it that gorgeous flavour.
Maria
Maria - Glad you like the header :) Thanks for explaining chorizo. I presume pepperonia is the Italian version and salami German?
ReplyDeleteHi Jules
ReplyDeleteThe Italians also have salami, infact a few different varietys. But the Germans are also known for the cold cut meats. Btw I'll have to try out your fritata ;o)
Maria
The new header looks great!
ReplyDeleteHi Jules, I love your new layout and header brilliant! :D
ReplyDeleteWishing you a very Happy Valentines Day!
I would like to present you on this Valentines Day a Red Rose
http://rosiebakesapeaceofcake.blogspot.com/2008/02/for-my-valentine-cupcakes.html
Rosie x
Maria- I completly forgot salami was italian!
ReplyDeleteGinger - thank you :)
Rosie - thank you for the rose.
Do you think this would work with slices of chorizo, as opposed to a sausage of it? I can't see what kind you used, I usually buy the sausage and cut it into chunks and have it with noodles etc, but I have some thin slices in the fridge at the moment..this could well be my lunch time treat for tomorrow!
ReplyDeletegirl with the golden touch - I used slices of chorizo. Once you've poured the egg mix into the tin just sprinkle the slices of chorizo (or what ever else you want) over it. :)
ReplyDelete