Eat Right for Young People
Despite our efforts my youngest daughter (15) feels very under-confident about her cooking skills. This is - I have to admit possibly because I do most of the cooking at home and although when she was younger we did all the usual - making cakes, scones, boiling eggs and so on I hog the food department. I hope this blog will help her out but I'm determined to a) help her to cook if she wants and b) put some easy recipes on this site for her an our son for when they leave home to become students. Here's one:
An Omelette and Tomato Salad.
You will need - A frying pan, a salad plate or small bowl, plate(s), knife and forks, a spatula, a mixing bowl and a dessert spoon and a teaspoon.
Ingredients: (For one person). Two free-range eggs, a little milk or cream, a filling for the omelette - let's make this one a ham and cheese one - so a piece of ham roughly chopped and about a handful of grated cheddar cheese. Two good-sized tomatoes, a few basil leaves - two or three torn up. Olive oil.
What to do:
Thinly slice the toms on to a small plate and sprinkle the basil over them. Drizzle a little oil over them - one dessert-spoonful is enough. Add a little salt and pepper if you like. That's the salad.
Crack the eggs in to the mixing bowl and beat them with a fork until the eggs and whites have blended, add a spoonful of cream or milk and beat that in too. Have the chopped ham and grated cheese ready to hand.
Heat the oil - again a dessert spoonful should be fine in the pan until it starts to bubble and spit. Pour the egg mixture in and then pull the sides of the mixture in to allow the runnier mixture to get to the edges of the pan and cook. It's really important to make sure the pan is hot as this prevents the mixture sticking. Put the ham and cheese on one half of the mixture whilst it's still soft and turn the heat down. When the egg mixture hardens a bit - it's nice if it's still a bit runny and the cheese is beginning to melt get the spatula and fold the empty half of the omelette over the cheese and ham so that it's covered. Let it cook for another minute or two. Slide the spatula under the omelette and carefully slip it on to your plate. Add the salad and eat whilst the omelette's still hot. Tomato sauce is fine with the omelette although not nice with the tom salad. If you want, you can add carbs by heating up some oven chips first and then cook the omelette when they're ready.
Omelettes are a fantastic cheap and delicious meal, but only once or twice a week as too many eggs, especially fried are a bit heavy on cholesterol. You can pretty well put anything you like in as a filling, chopped mushrooms, smoked fish pieces - whatever. If you like herbs you can chop fresh parsley, basil and rosemary (about half a teaspoon each) up and add it to the egg mixture before cooking. This gives the omelette a luxurious herby hit to go with your filling.
The wonderful cook and writer, Elisabeth David entitled one of her cookbooks 'An Omelette and a Glass of Wine'. What's not to like?
An Omelette and Tomato Salad.
You will need - A frying pan, a salad plate or small bowl, plate(s), knife and forks, a spatula, a mixing bowl and a dessert spoon and a teaspoon.
Ingredients: (For one person). Two free-range eggs, a little milk or cream, a filling for the omelette - let's make this one a ham and cheese one - so a piece of ham roughly chopped and about a handful of grated cheddar cheese. Two good-sized tomatoes, a few basil leaves - two or three torn up. Olive oil.
What to do:
Thinly slice the toms on to a small plate and sprinkle the basil over them. Drizzle a little oil over them - one dessert-spoonful is enough. Add a little salt and pepper if you like. That's the salad.
Crack the eggs in to the mixing bowl and beat them with a fork until the eggs and whites have blended, add a spoonful of cream or milk and beat that in too. Have the chopped ham and grated cheese ready to hand.
Heat the oil - again a dessert spoonful should be fine in the pan until it starts to bubble and spit. Pour the egg mixture in and then pull the sides of the mixture in to allow the runnier mixture to get to the edges of the pan and cook. It's really important to make sure the pan is hot as this prevents the mixture sticking. Put the ham and cheese on one half of the mixture whilst it's still soft and turn the heat down. When the egg mixture hardens a bit - it's nice if it's still a bit runny and the cheese is beginning to melt get the spatula and fold the empty half of the omelette over the cheese and ham so that it's covered. Let it cook for another minute or two. Slide the spatula under the omelette and carefully slip it on to your plate. Add the salad and eat whilst the omelette's still hot. Tomato sauce is fine with the omelette although not nice with the tom salad. If you want, you can add carbs by heating up some oven chips first and then cook the omelette when they're ready.
Omelettes are a fantastic cheap and delicious meal, but only once or twice a week as too many eggs, especially fried are a bit heavy on cholesterol. You can pretty well put anything you like in as a filling, chopped mushrooms, smoked fish pieces - whatever. If you like herbs you can chop fresh parsley, basil and rosemary (about half a teaspoon each) up and add it to the egg mixture before cooking. This gives the omelette a luxurious herby hit to go with your filling.
The wonderful cook and writer, Elisabeth David entitled one of her cookbooks 'An Omelette and a Glass of Wine'. What's not to like?
posted by Drugsblogger at 7:18 AM
0 Comments:
Post a Comment
<< Home