Chive Omelet (for 1 person)

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Very, very simple to make and I love the subtle flavor of the chives – an ingredient that you may not have thought of putting in an omelet. I am always very careful when I eat eggs in restaurants because powdered eggs, which many establishments use, can contain gluten – a little known fact. I usually opt for poached eggs which I know are real eggs. I prefer to eat my eggs at home and am particularly partial to scrambled eggs with smoked salmon and this chive omelet which goes well with a green salad.

1 tbsp. olive oil seasoned with salt and freshly ground pepper

3 large eggs – beaten

12 chives – finely snipped with scissors

Heat oil in a frying pan.

Add chives to beaten eggs and stir together.

Pour into the hot frying pan and let cook (as the eggs cook I use a spatula and tip the pan so the runny eggs in the middle of the pan move to the edge and get cooked).

When the omelet is nearly fully cooked fold the sides into the middle and flip it over to finish off.

 

 

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Mini Mushroom Frittatas (makes 20)

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Am always looking for new items to serve with cocktails to liven up the cheese and crackers/shrimp with cocktail sauce, etc. I will be serving these at Thanksgiving as nibbles. Cooked in a small muffin sized tray, preferably non-stick silicone, these make great hors d’oeuvres/snacks or a light meal served with a salad. Best served warm. Can be frozen too and de-frosted ahead of a party.

Pre-heat oven to 350 degrees F

1 tbsp. olive oil seasoned with salt and freshly ground black pepper (plus extra oil for greasing muffin tray)

1 onion – finely chopped

2 cloves of garlic – grated

12 oz. portabella mushrooms – cut into small pieces

1 tbsp. parsley – finely chopped

6 eggs – beaten

Heat oil seasoned with salt and freshly ground black pepper in a frying pan and when sizzling add the onion and let soften a little but not brown before adding the garlic and stirring well.

Then add the mushrooms (may seem like a lot but they will shrink) and parsley.

Cook until the mushrooms are soft and any water has disappeared. Take off heat and leave to cool a bit.

Beat the eggs with a fork in a large mixing bowl and then add the cooled mushroom mixture.

Oil the muffin tray and then ladle in the egg mixture.

Cook in the oven for 15 minutes (for mini muffins). Remove muffins immediately and place on paper towel to absorb any moisture.

Serve while still warm.

 

 

 

 

Smoked Mackerel Salad with a Lemony Mayo (4 as appetizer, 2 for entree)

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Smoked mackerel is full of Omega 3 and can be found in some, but not all, supermarkets. It usually comes in two varieties – peppered and un-peppered. Personally, I find the peppered variety too overpowering. This salad is substantial and packed with all sorts of goodness – hard-boiled eggs, roasted beetroot, baby spinach, and a sprinkling of a chopped shallot. Added to this is a delicious dressing made of raw egg yolks, oil and  lemon juice with a little salt and lemon pepper for seasoning. Lemon pepper is a good addition to anything lemony and I rub it over chicken before roasting it. Consuming raw eggs make some people nervous so dilute some mayo with some lemon juice to get an approximate effect. Toss the spinach and a couple of tablespoons of the dressing together and leave for half an hour for the dressing to soak in before assembling the whole platter.

Pre-heat oven to 350 degrees F

DRESSING

2 egg yolks

4 tbsp. extra virgin olive oil

Juice of 1/2 a lemon

Salt

Lemon Pepper

Crack the eggs into a small mixing bowl, whisk in the oil followed by the lemon juice and season with salt and lemon pepper (I use Simply Organics brand).

SALAD

2 medium beetroots – roasted

2 hard-boiled eggs – cut into quarters

5 oz. baby spinach

1 fillet of smoked mackerel – skin removed and cut into smallish pieces

1/2 a shallot – finely chopped

Roast the beetroots in their skins in aluminum foil in the oven for an hour or more until they are tender. Let cool, take the skin off and dice.

Hard boil 2 eggs

Toss the spinach together with 2 tbsp. of the lemon dressing and place in the fridge for half an hour.

Compose salad by first arranging the dressed spinach on a salad platter.

Add the other ingredients and drizzle over the rest of the dressing.

Serve immediately.

 

 

 

 

Egg and Bean Salad with Apple Cider Vinaigrette (4)

Originally this was an eat up what is in the fridge salad and I had no intention of writing about it but it tasted good – so nice in fact that it was gone before I thought about taking a photo! I had a head of romaine lettuce which needed using and some left over cannellini beans. There were a couple of hard-boiled eggs as there often are in the fridge and I had part of a red onion. My apple cider vinaigrette is a little softer and sweeter than a regular dressing and apple cider has health benefits and is now my go-to dressing.

I head of romaine lettuce – chopped

2 hard boiled eggs – sliced and chopped

1 can of cannellini beans – rinsed and drained

1/8 to 1/4 of a red onion (depending on how much you like raw onion) – finely chopped

Compose a salad with the above ingredients and toss with apple cider vinaigrette (below)

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp. apple cider vinegar

3 tbsp. olive oil

Whisk together the mustard and vinegar until smooth.

Add oil and whisk until dressing is emulsified

Pour over salad and toss,

 

Bacon Dippy Eggs

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How about instead of dipping toast ‘soldiers’ in your boiled egg, you dip a rasher of bacon – yum! Takes guests by surprise!

Cook a rasher or two of bacon per egg to your liking.

Boil an egg or two per person to your desired runniness.

Cut off top of egg and dip bacon in the yolk.

Salad with Peanut Sauce (4)

This peanut sauce is totally delicious and takes quite basic salad ingredients to a whole other level. It could be used with all sorts of salads or could be served warm as a sauce for chicken (think satay). IMG_1294

1 head of Romaine lettuce – chopped

1/2 English cucumber – sliced and then each slice quartered

3 large scallions/spring onions – finely chopped (white part only)

1 large stick of celery – diced

4 hard boiled eggs – quartered

Unsalted peanuts – just a few to sprinkle over top of salad

Place lettuce, cucumber, scallions and celery in a salad bowl and toss with dressing.

Top with hard-boiled eggs and sprinkle with peanuts

PEANUT SAUCE – makes more than is needed for this amount of salad

1 clove of garlic – grated

1 cup smooth peanut butter

3/4 cup lite coconut milk

Juice of 1 lime

2 tbsp. soy sauce

2 tsp. fish sauce

Process all ingredients in a food processor

 

 

A Verdant Salad (4)

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This is a lovely, colorful, healthy salad and you can take a big pan of boiling water and use the same pan to cook all the vegetables one after the other. You really have to be in the kitchen for this recipe to keep an eye on the veggies as they want to be ‘al dente’. Serve with vinaigrette of your choice or mayonnaise.

4 oz baby asparagus -cut the bottom ends off

4 oz French green beans (the thin ones) – topped and tailed

4 oz yellow waxed beans – topped and tailed

4 oz snowpeas/mangetout

8 baby potatoes

2 eggs

1/2 can of hearts of palm – chopped into pieces

4 anchovies – chopped into pieces (optional)

Place asparagus into boiling water and cook for 3 minutes, remove from pan and place on paper towel to cool and absorb any water.

Repeat with green beans, waxed beans and snowpeas – cooking them one after the other.

Place potatoes and eggs in the boiling water and cook for 10 minutes.

Arrange veg. on a platter with the hard-boiled eggs (cut into 1/8ths) and hearts of palm.

Scatter pieces of anchovies over the veg.