- 6 days ago
Food and drink writer Holly Allton knows her stuff - but not her way around a kitchen. Yet!
Join Holly as she attempts to make a frittata, for the first time, discusses her favourite ever brunch, and tests her knowledge with a quick quiz.
Join Holly as she attempts to make a frittata, for the first time, discusses her favourite ever brunch, and tests her knowledge with a quick quiz.
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LifestyleTranscript
00:00It's just cheese isn't it though, like the more the merrier.
00:02I wouldn't be combining Eggs Benedict with Prosecco.
00:06Now for the ham, the ham's quite exciting.
00:08It's starting to become omelette like, oh my god I need to hurry up.
00:11Hi my name's Holly Alton and I'm a food and drink writer for National World.
00:15I do plenty of reviews and I know what I'm talking about when it comes to good quality food.
00:20However, I actually cannot cook myself.
00:23Come with me on my journey as I discover my way around a kitchen.
00:30I absolutely love brunch.
00:32I love anything egg related and the recipe for today is something egg related so I'm very
00:37excited about that.
00:39Cooking eggs is not something I actually struggle with however I've never fried an egg.
00:43I always use the microwave for my egg cooking so I know how to make scrambled eggs and I
00:49can just about make a poached egg but that's very hit and miss all of course in the microwave
00:54which I won't be using today.
00:56The brunch dish I've chosen to create a day is a frittata.
01:00Now I don't believe I've ever had one before and to be honest I wasn't exactly quite sure
01:04what it was but after a quick search I realised that it's kind of a mix of an omelette and
01:09a quiche.
01:10What is good about frittata as well is that you can kind of personalise it based on what
01:15you like to eat.
01:16So you can have a vegetable one, you can have one with meat in, where are the tomatoes?
01:21So the base ingredients of a frittata is eggs, eight to be exact which is quite a lot of
01:27eggs.
01:28So I've got my eggs here and cheese and milk as well so I've got grated cheese to save
01:33me some hassle and I've also got milk in the fridge.
01:35But then the rest of it is kind of up to your own choosing.
01:39So I chose to add a little bit of vegetables so I've got baby spinach and I've got cherry
01:45tomatoes.
01:46So the ham I've chosen is Parma ham because I just think this would work best I considered
01:52like your normal everyday basic ham but I think that would be a little bit boring and
01:55I also considered chorizo or salami but I think that might be a bit too much so I went
02:01for Parma ham.
02:02So what I'm going to do is I'm going to put everything together in this lasagna dish, stir
02:08it all together and then go from there.
02:11So according to this recipe that I found online, the eggs, the milk, the salt and pepper, the
02:17cheese, olive oil and garlic as well which I also have, I must get that out of the cupboard,
02:22are going to be popped together in here.
02:25Right, I am going to pop all this in here and give it a stir.
02:29I do like garlic so I put a lot in, that might be too much.
02:35There's definitely too much olive oil.
02:37Eight eggs, that's easy.
02:42Ah!
02:45Cracking eggs is not easy.
02:48Why do I find it so hard to crack eggs?
02:54Two.
02:55Ah!
02:56Oh my God!
02:57Why is it so hard?
02:58It shouldn't be this difficult.
02:59Eight eggs seems a bit excessive.
03:00Am I doing something wrong?
03:01Is there a specific way to open an egg?
03:03Now this recipe is for eight people and I understand that given how many eggs we're using but I
03:15also don't think it's going to go very far.
03:17Is this the eighth egg?
03:19I don't know what a cup is.
03:24Should I keep going?
03:26It's just cheese isn't it though, like the more the merrier.
03:30Right and finally before I mix it all together I'm going to add in the salt and the pepper.
03:34Again it doesn't say how much so I'm just going to go for it.
03:38Adding pepper always makes us feel like a chef and I don't know why.
03:44Right I've added it all in and I'm going to now mix it all together.
03:47I'm just going to use my wooden spoon because I think that'll be easy.
03:50But then again, maybe not.
03:53Maybe not.
03:54I'm retiring the wooden spoon because I'm going to need a whisk.
03:58Right I'm using a fork.
04:05I wonder if I had a whisk, if it would be better.
04:09Probably.
04:10Do I have a whisk?
04:11I've dropped the fork in the mixture and this is my worst fear.
04:16I don't want to get it out.
04:18Oh.
04:20Great.
04:21I'm getting a new fork.
04:25I think that's another reason why I don't like cooking.
04:28It's like there's so many like reasons to it.
04:32You have to be kind of good at maths.
04:34For the measurements.
04:36You have to know everything about ingredients.
04:38This is everything we've established over the series.
04:41And you have to like not mind getting your hands dirty.
04:44Which I hate doing.
04:48I'll just give it a bit more of a stir and then we should be alright to transfer it over.
04:52If I was to go for brunch, I would, I always choose Eggs Benedict.
05:01I absolutely love it.
05:03I think it is actually fairly easy to make if you can put the eggs right.
05:07And I've made it myself a couple of times.
05:09But yeah, that's 100% my thing.
05:12But when you go to Baptist brunch, it's never brunch.
05:14Have you noticed that?
05:16It's either afternoon tea, an actual meal or a pizza slice.
05:20I would actually love to, actually no I wouldn't.
05:22I wouldn't be combining Eggs Benedict with Prosecco.
05:25The best brunch I ever had was in Prague.
05:27And it was just the most amazing thing I've ever had.
05:30It was like a mix of Eggs Benedict, but also like it had avocado.
05:33It had bagels.
05:34It was unbelievable.
05:35But the worst thing is I was hung over so I couldn't eat it.
05:38It was actually my biggest regret in life.
05:40I'm going to have to start guessing because this recipe is just not great.
05:45I'm going to turn the hob on and I'm just going to pour this right in.
05:48I hope this isn't a tusk and a half given how big this dish is.
05:58Nice one. It looks like an omelette.
06:00So this shouldn't be in here for too long.
06:02It says about five minutes.
06:05But I just don't know when it's going to be the best time to take it out
06:08because I'm not very good at cooking omelettes, but I know when an omelette is done.
06:13But I don't think it's meant to be, I think it's still meant to be quite liquidy.
06:17Well, what I'm going to do in the meantime actually, because it's only meant to be five minutes,
06:20I was going to cut the cherry tomatoes.
06:22I don't know how many of these to do.
06:32Maybe like two more.
06:40Fun fact, I don't actually like tomatoes that much, but I love tomato juice.
06:44Should have kept me knife.
06:50Now for the ham.
06:51Ham's quite exciting.
06:53It's starting to become omelette like.
06:54Oh my God, I need to hurry up.
06:55I'll turn this down.
06:57My God, I've really butchered open this package.
07:00So I didn't actually know that spinach shrinks, but Graham's just told us it does.
07:05So I'm going to add some more in.
07:07Edges should be bubbling.
07:09Right, I'm going to turn it up then because it's on really low.
07:17Oh, turn it off.
07:18Edges aren't bubbling like.
07:23It's different in America.
07:25Oh, it's going to set.
07:26I think I might move it over.
07:28Like the eggs are starting to look a bit scrambled.
07:31Oh my God, I'm getting anxiety.
07:35This is going to be a failed attempt.
07:36I just know it.
07:37Right.
07:38Now for the hard part.
07:40Transferring into this tiny dish.
07:43I'm like, is this a mistake?
07:44Shall I get the other dish out?
07:47I'm going to do it.
07:48I'm going to trust my instincts.
07:50I'm so scared.
07:57It smells nice.
07:59Right.
08:00Well, we'll see what happens.
08:02I'm just going to kind of break up all that eggness.
08:11I don't have high hopes for this.
08:13So I have mixed it all together and done it in the pan.
08:16And it smells really nice.
08:17It smells like an omelet and it kind of looks a bit like an omelet as well.
08:22I worry that this is going to be a failed attempt as I think already I've messed up because the egg you can see is like kind of cooked already and I don't know if that was supposed to happen.
08:32But yeah, it all fit nicely in this little lasagna dish.
08:37So I'm pleased about that.
08:38And yeah, it looks, it looks lovely and smells lovely.
08:41But the next step is to put it in the oven between 22 to 26 minutes, according to this recipe.
08:46So I think I'm going to do 25 and it says until the frittata is puffy and the center is no longer wobbly slash wet.
08:53And then you've got to let it cool.
08:54But we'll deal with that after.
08:56Preheat oven 375 F or 191 C.
09:01What do I have?
09:03A C or an F.
09:05They said 25 minutes.
09:06I don't have the patience to wait for the oven to preheat.
09:08So I'm going to give it 30 minutes without the preheating.
09:13Yeah, I've made that decision.
09:15I'm going to do it.
09:16I'm going to stick with it.
09:17It looks really burnt.
09:19I feel like leaving it as subtle has made it look more burnt.
09:22Or I don't know if it's just because I'm getting a better look at it.
09:24But it doesn't look great.
09:25But it also looks a mixture of burnt.
09:27Yet also very liquid.
09:29So.
09:31Ooh.
09:32Harder than I thought it would be.
09:34Let's cut in.
09:37Oh, you know what?
09:38This texture feels frittata-esque.
09:43Well, what it looked like on the pictures anyway.
09:47Right.
09:48I'm going to cut us off both a little square and see how we get on with it.
09:52It's giving quiche.
09:54Could this be my best meal yet?
09:59Why am I struggling so much?
10:04Right.
10:05You know what?
10:06I'm actually really impressed now that I've cut into it.
10:08Right, shall I have a taste?
10:10Yeah, let's give it a go then.
10:11I'm actually really impressed with how it's turned out.
10:14I think this looks pretty good and...
10:16It looks very quiche-y.
10:17I'm like, you're all of eggs, so...
10:18Mmm.
10:20Oh my God, that's nice.
10:24What do you think though? I made it.
10:25Ooh, that's really tasty.
10:26Isn't that good?
10:27I'm even going in for a second bite, which technically I don't have to do now if it is.
10:31Yeah, I would actually eat this whole thing.
10:34I think I'll demolish the whole thing.
10:35Delicious.
10:36I'm buzzing. I'm going to eat this.
10:37So we've had a taste and I will say I think it's absolutely delicious.
10:40And this isn't a biased opinion because Graham also agrees.
10:43It's quite nice.
10:44I'm actually really buzzing because this is the one I had the least hope for
10:49because it is kind of the one that I've actually spent the most effort on if you think about it.
10:53You know, I haven't used really any pre-made sauces or anything like that.
10:57So...
10:58Anyway.
11:00And it was the one I didn't think would work.
11:01And it does work.
11:02I'm very pleased and I will definitely make this again.
11:09Right.
11:10What year was the term brunch originally coined?
11:131895, 1958 or 1985?
11:17I think this is 85.
11:21Really?
11:22It's that early.
11:23I'm so shocked.
11:25Which popular brunch drink did legendary film director Alfred Hitchcock favour
11:30according to a 1966 article in the London Express?
11:33Prosecco, Bloody Mary or a mimosa?
11:36I think it's a mimosa because that's like the main brunch drink.
11:41Yay.
11:42Which of these artists recorded a song called Bloody Mary, Dua Lipa, Miley Cyrus or Lady Gaga?
11:47It's Lady Gaga.
11:48I can say that with confidence.
11:52What sauce is used on Eggs Benedict?
11:54I can say this with confidence as well because I love Eggs Benedict.
11:57It's Hollandaise.
11:59Delicious.
12:01Amazing.
12:02Brunch played a major part in which of these popular TV shows?
12:05Golden Girls, Sex and the City or Dallas?
12:08I loved Sex and the City and I remember them always chatting around a table.
12:12So I'm going to say Sex and the City.
12:14Yay.
12:15The world's most expensive brunch is thought to be at the Zuma, Miami Japanese restaurant.
12:21What is the price per person converted into pounds?
12:25Wow.
12:26All of these are so expensive.
12:28ÂŁ298, ÂŁ334 or ÂŁ2,200?
12:32I'm going to say ÂŁ2,200.
12:38Okay, fair enough.
12:39I can afford it.
12:40I'm joking.
12:42But what is the price per person?
12:46You don't have to give up to the delicious bowl.
12:50I can afford it.
12:51I'm joking.
12:53I'm joking.
12:54I'm joking.
12:56I'm joking.
12:59I'm joking.
13:01But I'm joking.
13:03I'm joking.
13:04I'm joking.
13:05I'm joking.
13:06I'm joking.
13:07I'm joking.
13:08I'm joking.
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