Omelette with Brunswick Ham

New Year's eve breakfast. Brunswick Ham with a two egg omelette, seasoned with a little salt. Served with some tomato ketchup. The omelette was cooked slowly and turned, so it was pale on both sides.Cooked in some salted butter.  

 

Omelette with Coriander

A simple omelette, seasoned with a sprinkle of dried coriander. I'm aware that the US prefers more plain omelettes than elsewhere, so I've been working at how to make these.This omelette was cooked in butter at a high heat, which was turned down almost immediately to a low heat. Cooked for four minutes on each side. Folded when plated up.

Buttered Toast with Brussels Pate

A favourite snack dish made with lightly toasted wheat-free bread (Genius brand), salted butter straight from the fridge, so not very runny, plus 75g or so of Brussels pate. Spread thick across the surface of the buttered toast.

Cut the slices into triangles.

Dressed in black pepper. Delicious! Two minutes to make.

Pear and Apple Crumble

Two cored and diced apples, and five cored and diced pears, stewed in a pan of boiling water for an hour and a half. After that the contents of the pan were gently mashed. The lid was removed, and the contents allowed to thicken (judge by eye).

Two dessert spoonfuls of demerara sugar were added to a bowl, along with three dessert spoonfuls of spelt flour. plus 70g of salted butter. All mixed together by kneading. This can take ten minutes or so.

Cooked in the middle of the oven at 180 deg c for between 40 and 50 minutes (again, judge by eye). Served in this case with a couple of spoonfuls of Greek yoghurt. Eat hot or cold.

Ham Omelette

This is recipe idea number 800. Diced wafer thin ham, along with diced spring onion, red pepper, and cherry tomato. The vegetables were cooked in a little butter at a low heat for about seven minutes before the ham was added to the omelette pan.

Stir fry at a low heat for a further three minutes. The slightly salted omelette mixture (beaten thoroughly) was added and allowed to cook slowly under glass for about seven to eight minutes. Turned once. Dress in a dusting of coriander and black pepper.

Served with a four leaf salad and a dessert spoonful of mayonnaise.

Peppered Chicken and Brocolli Spears

Line a casserole dish with julienned red onion. Add 100g of water, and some chicken stock. Place the chicken thighs on top. Dress in a drizzle of olive oil, some sea salt and freshly ground black pepper.

Cook on the middle shelf of an oven preheated to 190 deg C for fifty-five minutes. For the last ten minutes remove the dish cover, which allows the chicken to brown.

The brocolli spears were cut in half and fried in a buttered  omelette pan for ten minutes under glass.

Add a little extra butter to the spears on serving. Excellent dish!

Pan-fried Basa Fish (River Cobbler)

Smoked Basa Fish from Sainsbury's, pan-fried in some salted butter. With boiled Maris Piper potatoes, and broccoli.

I melted a small knob of butter in a non-stick and lidded skillet. I turned down the heat before adding the fillet. Cooked slowly, altogether for ten minutes under glass, and turned once with a fish slice.

Dressed with a little black pepper. Good with some tartare sauce also. Quick, easy, and delicious!

Mushroom and Bacon Omelette, with Spring Onion

Diced white mushrooms (3), spring onions (3), half a salad tomato (shredded), and one strip of smoked bacon, diced into small pieces.

Cook the mushrooms and spring onions first in a little salted butter at a high heat, stirring frequently (use an omelette pan). After two minutes turn the heat down low. Add the bacon, and cook for a further two minutes. Then add the shredded tomato. Cook for a further three to four minutes.

Prepare the beaten egg (2 large), adding a generous amount of water, which makes the omelette fluffier. Add a pinch of salt, and a pinch of Herbes de Provence. Allow to stand for a minute, and then beat again.

Pour the beaten eggs over the evenly spaced vegetables and bacon. Turn up the heat. Cover the pan with a glass lid. Cook for a minute or so, then turn the heat down low. Cook under glass for four to five minutes, then flip the omelette with a fish slice or similar. Cook at a low heat under glass for another four minutes or so before serving.

Serve with a drizzle of tomato ketchup, and a sprinkling of white pepper. An excellent Sunday morning breakfast. Simple and delicious!