Okay. How many of you out there always wanted a name that rhymes?
How about Saul Paul, Teddy Reddy or Willy Nilly?
Hang on! Hang on! What about these celebrities!!
Mary is a British food writer and television personality. Her television career has spanned more than six decades, and she has written over 80 best-selling cookbooks, with many more still to come. Yes, you heard me right….80 COOKBOOKS!
Most recently, Ms. Berry was a judge on The Great American Baking Show which premiered in early December on ABC. She is 81 years young and still going strong in the culinary world.
It was great honour to have been given the opportunity to interview Mary via email.
Here are my questions and let’s go ahead and change my name just to be consistent. (This is what one of my best friends calls me anyways so I’m good with it). Ready?
Debi Shmebby: What inspires you most when creating a new recipe?
Mary Berry: To make the most of the ingredients in season. So the food you cook is always at your freshest.
Debi Shmebby: If you could choose 3 favorite breakfast, lunch, and dinner recipes/meals from Cooking with Mary Berry, what would they be?
Mary Berry: Kedgeree…………. Caesar Salad ………….. Sea bass with lemon butter sauce
Not all necessary on the same day !
Debi Shmebby: We have all had our share of recipe fails, what was your most “memorable” ?
Mary Berry: I remember dropping a beautiful fruit meringue I had made ! – I tipped it into a bowl and it became Eton Mess – a British dessert of meringue, cream and fruit
Debi Shmebby: Name three of your favorite ingredients.
Mary Berry: Butter, eggs and salt
Debi Shmebby: If you could just banish any one food from the earth, what would it be?
Mary Berry: Polenta ! except in orange polenta cake.
Mary believes that recipes have to check three boxes when creating them:
- They need to look good
- They need to taste good
- They need to be practical to make
Makes total sense to me so let’s talk about this recipe that I made from Cooking with Mary Berry.
A simply beautiful zucchini and prosciutto frittata which totally looks good, tastes good and was very practical to make. CHECK, CHECK and CHECK.
Well Mary Berry, thank you so much for taking the time to answer all my questions. and for being a true inspiration to cooks around the world. If the fountain of youth is bestowed upon those who create wondrous foods in their kitchens, I need to KEEP ON COOKING.
- 2 tablespoons olive oil
- 1¼ lbs (625g) small zucchini, sliced on the diagonal
- 6 large eggs
- salt and pepper
- 2 oz. (60g) prosciutto, diced
- shredded fresh basil or chopped flat leaf parsley for garnish (I used fresh sage leaves and chives)
- Heat olive oil in a large frying pan. (I used a cast iron skillet). Add zucchini and cook until tender, about 5 minutes.
- Break the eggs into a bowl, season with salt and pepper, and beat with a fork.
- Add prosciutto to the zucchini in the frying pan, then pour in the eggs.
- Cook over medium heat, about 10 minutes. As the eggs set, lift frittata with a spatula and tilt the pan to allow the uncooked egg to run underneath. Continue to cook until underside is golden brown and eggs are fully cooked.
- Place frying pan under a hot broiler for 1 to 2 minutes or until top is golden brown and crispy. Garnish, cut and serve warm.