There are endless variations on the plain and humble omelette and this is about as authentically Spanish as, well I'm not sure. Nothing Spanish that's for sure.. But it's tasty and a good way to use up leftovers/frozen veg.
For 3-4 people you need:
6 eggs, lightly beaten
1 onion, diced
1 red and 1 yellow pepper, diced
1 courgette, diced
1 tin sweetcorn/1/4 cup frozen corn
1/3 cup frozen peas
1/2 cup grated cheddar
1 tomato, sliced
1/2 cup mushrooms, sliced
salt and pepper
oil
Begin by sauteeing the onion in the oil for a few mins, then add everything else aside from the eggs, cheese and tomatoes. Cook for 2-3 mins. Season the eggs, then add the cheese to the eggs and put this into the pan. and move everything about a bit to ensure even distribution. Cook on a low heat till the bottom is done. At this point you have a choice. You can either put it under the grill to cook the top (add the sliced toms at this point and maybe a touch more cheese) or you can put it in the oven to finish it or you can be brave and invert it on a plate and slide it back into the pan or you can transfer it to a glass dish and nuke it in the microwave. Whatever you decide to do, the omelette needs to be fully cooked. You can then either eat it hot or room temp or cold.
Monday, 26 July 2010
Traditional Omelette
As in cooked in the poncy way i.e. by pulling in the egg from the outside of the pan into the middle and then adding the filling before folding into three on to the plate and serving gooey in the middle...
For one person you need:
2-3 eggs
1/2 cup grated cheese
1/2 chopped onion
1 knob butter
1 tbsp oil
Begin by sauteeing the onion in the oil and butter till lightly browned. Turn on to a plate. Beat the eggs and add a touch more butter to the pan. Pour the eggs in to the pan and gently pull the outsides into the middle, shaking the pan to help it settle again. Keep going until there is no obvious wet egg and then add the onion and cheese into the omelette. Cook for a few moments longer and then fold onto a plate to finish with a neat shape. Enjoy and feel ultra poncy and posh dahling.
For one person you need:
2-3 eggs
1/2 cup grated cheese
1/2 chopped onion
1 knob butter
1 tbsp oil
Begin by sauteeing the onion in the oil and butter till lightly browned. Turn on to a plate. Beat the eggs and add a touch more butter to the pan. Pour the eggs in to the pan and gently pull the outsides into the middle, shaking the pan to help it settle again. Keep going until there is no obvious wet egg and then add the onion and cheese into the omelette. Cook for a few moments longer and then fold onto a plate to finish with a neat shape. Enjoy and feel ultra poncy and posh dahling.
Eggy Bread/French Toast
A cupboard staple for breakfast or supper usually. I like it sweet with cinnamon and maple syrup. N likes it savoury with ketchup. Lex likes two slices with one of each!
For one person you need:
1 egg, lightly beaten in a shallow dish
1 slice bread
small knob butter
1 tsp veggie oil
whatever you fancy to serve with it e.g. 1/2 tsp ground cinnamon and 1 tbsp maple syrup
Begin by placing the bread in the egg. Allow to soak for a few mins on one side before turning over and letting the remaining eggs soak in to the other side. Heat a frying pan and melt the butter/oil till the butter froths. Add the soaked bread and any remaining egg and cook over a moderate heat till it puffs up and is lightly golden brown. Flip over and cook the other side. Serve hot :)
For one person you need:
1 egg, lightly beaten in a shallow dish
1 slice bread
small knob butter
1 tsp veggie oil
whatever you fancy to serve with it e.g. 1/2 tsp ground cinnamon and 1 tbsp maple syrup
Begin by placing the bread in the egg. Allow to soak for a few mins on one side before turning over and letting the remaining eggs soak in to the other side. Heat a frying pan and melt the butter/oil till the butter froths. Add the soaked bread and any remaining egg and cook over a moderate heat till it puffs up and is lightly golden brown. Flip over and cook the other side. Serve hot :)
Lentil and Vegetable Stew (v)
My FIL made this for us tonight and it was delicious, if a tad out of kilter with the seasons! Even Lex had two bowlfulls!
For 6 portions you need:
1 swede, cut into bite sized chunks
2 parsnips, ditto
3 carrots, ditto
2 leeks, ditto
1 onion, diced
2 cloves garlic, crushed
1 cup red lentils
1/3 cup green lentils
250g mushrooms
1.5 litres veggie stock
Begin by sauteeing the onion, garlic and leek in a little olive oil. Then add everything else aside from the mushrooms. Bring to the boil and simmer for 20 mins or so until the green lentil are cooked. Meanwhile sautee the mushrooms and then add to the stew once everything is cooked. Serve with plenty of fresh crusty bread. Yum.
For 6 portions you need:
1 swede, cut into bite sized chunks
2 parsnips, ditto
3 carrots, ditto
2 leeks, ditto
1 onion, diced
2 cloves garlic, crushed
1 cup red lentils
1/3 cup green lentils
250g mushrooms
1.5 litres veggie stock
Begin by sauteeing the onion, garlic and leek in a little olive oil. Then add everything else aside from the mushrooms. Bring to the boil and simmer for 20 mins or so until the green lentil are cooked. Meanwhile sautee the mushrooms and then add to the stew once everything is cooked. Serve with plenty of fresh crusty bread. Yum.
Sunday, 25 July 2010
Chargrilled Mango with Lime Syrup (v)
This is a fabulous way to end an exotic meal. It's light and cleansing but sweet enough to make you feel like you have had pudding. The syrup is an Antony Worrall Thompson recipe.
For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
150ml water
juice 2 limes
2 tbsp grated/pared lime zest or to taste
Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.
Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!
For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
150ml water
juice 2 limes
2 tbsp grated/pared lime zest or to taste
Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.
Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!
Roasted Peppers (v)
I had a few peppers that needed to be used up and Lex said he wanted to try them roasted. So I obliged.
For each pepper, cut in half and deseed. Drizzle over some olive oil and add a crushed clove garlic between each pair of pepper halves. Season with salt and pepper and then roast in a hot oven for about 30 mins. Once cooked, drizzle over a little balsamic vinegar and serve warm with plenty of crusty bread to mop up the juices.
For each pepper, cut in half and deseed. Drizzle over some olive oil and add a crushed clove garlic between each pair of pepper halves. Season with salt and pepper and then roast in a hot oven for about 30 mins. Once cooked, drizzle over a little balsamic vinegar and serve warm with plenty of crusty bread to mop up the juices.
Spicy Hairy Hippy Salad (v)
A far too good for you dish but one that actually has some taste too..!
For each portion use a combo of:
carrot batons
bean sprouts
shredded chinese leaf
raw cauli and brocolli florets
spring onions
cucumber
courgette
chopped corriander leaves
white cabbage
red cabbage
alfafa sprouts
sprouted lentils and chick peas
handful red skinned peanuts
Dress the veggies with a dressing made from 1 spoon crunchy peanut butter, 2 spoons sweet chilli sauce, small spoonful soya sauce and same amount of white wine vinager/Chinese vinegar. Feel a healthy glow from within after consuming :)
For each portion use a combo of:
carrot batons
bean sprouts
shredded chinese leaf
raw cauli and brocolli florets
spring onions
cucumber
courgette
chopped corriander leaves
white cabbage
red cabbage
alfafa sprouts
sprouted lentils and chick peas
handful red skinned peanuts
Dress the veggies with a dressing made from 1 spoon crunchy peanut butter, 2 spoons sweet chilli sauce, small spoonful soya sauce and same amount of white wine vinager/Chinese vinegar. Feel a healthy glow from within after consuming :)
Bangers and Mash (v)
I love traditional English food, and this is a fab meal for those who want to enjoy all the tradition with none of the slaughter.
For 4 portions you need:
1 pack vegan sausages (we usually have Linda McCartney)
3 baking potatoes, peeled and cut into chunks
2 carrots, peeled and sliced
1 cauli, cut into florets
1 head broccoli, cut into florets
2 tbsp vegan marg
100ml soya milk
1/2 pint vegan gravy
salt and pepper
Begin by boiling the potatoes until tender. Drain and mash with the vegan marg and milk. Season to taste. Meanwhile roast the sausages till done and steam the veggies. Make up the gravy. Serve with mustard or cranberry sauce and sigh with contentment when stuffed full.
For 4 portions you need:
1 pack vegan sausages (we usually have Linda McCartney)
3 baking potatoes, peeled and cut into chunks
2 carrots, peeled and sliced
1 cauli, cut into florets
1 head broccoli, cut into florets
2 tbsp vegan marg
100ml soya milk
1/2 pint vegan gravy
salt and pepper
Begin by boiling the potatoes until tender. Drain and mash with the vegan marg and milk. Season to taste. Meanwhile roast the sausages till done and steam the veggies. Make up the gravy. Serve with mustard or cranberry sauce and sigh with contentment when stuffed full.
Italian Sandwich
Italian cos it contains the holy combo of mozz, pesto and toms. Yum.
For two hungry people you need:
1 ball mozz
1 ripe tomato
2 tbsp pesto
2 ciabatta rolls
Cut the bread in half and spread with pesto. Lay slices of tomato and mozz on one slice. If you're feeling daring add some thinly sliced red onion too. Scoff.
For two hungry people you need:
1 ball mozz
1 ripe tomato
2 tbsp pesto
2 ciabatta rolls
Cut the bread in half and spread with pesto. Lay slices of tomato and mozz on one slice. If you're feeling daring add some thinly sliced red onion too. Scoff.
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