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Potato Omelette

25/9/2018

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Potatoes Omelette

A distinctive omelette, simple, flavoured with fresh herbs. Perfect for brunch or light dinner.

For two
Ingredients :

250/300g cooked potatoes, chopped into 1 or 2 cm slices
4 eggs
3 soupspoons of finely chopped, fresh parsley, chives, spring onion leave, add tarragon, basil, thyme if you wish.
Salt and pepper

Cooking

Heat the oil or butter in a frying pan over a medium heat.
Add the potatoes, reduce the heat to medium low for 10/15mn or until lightly brown.
Meanwhile break the eggs into a large bowl and season with a pinch of salt and pepper.
Beat firmly with a fork or preferably a whisk to obtain a foamy mixture.
Add the fresh herbs to the eggs.
When the potatoes are ready, pour in the beaten eggs.
Gently push the cooked parts from edges toward the centre several times.
Use the corner of a wooden spatula to prick small holes in the cooking eggs.
Spin the frying pan regularly for an even distribution of heat.
Cook over a low heat for 6/8 minutes depending if you like it moist or firmer.

For a lovely presentation serve the omelette flipped or rolled with a green salad.

Invent your own fillings. Some classic omelette fillings include shredded Cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms or tomatoes, caramelized onions, fresh herbs or even leftovers from last night’s dinner.

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Sublime of cauliflower

24/9/2018

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Sublime of Cauliflower (Choux fleurs)
This cauliflower soupe garnished with few prawns will be a sublime first course and it is really really easy !
4 people

Ingredients :

1 beautiful Cauliflower, separated in small bouquets
500ml of milk (reduced fat milk is alright if you are on diet :)
500ml of chicken stock
50ml of cream
A small bouquet of chives, chopped
8 raw prawns, peeled
Salt and Pepper

Preparation

In a big saucepan, add the cauliflower 's bouquets and enough water et let it cook for 20 minutes or until it is very soft.
Drain it.
With a food processor, blender or mixer, process the cauliflower until smooth.
Add the chicken stock and mix well.
In an other pan bring the milk to a boil, then add to the soup and whisk well.
Bring the mixture to a gentle boil then add the cream while constantly stirring.
Be sure to scrape the bottom of the pan as cauliflower burns easily.
Add the prawns.
The result should be a creamy white soup.
Taste the soup and season. I don’t recommend to add salt while cooking, since the seasoning from the chicken stock will usually suffice.
Serve very hot with the chopped parsley or chives and buddy it up with sliced toasted wholegrain bread if you wish.

Version 2: instead of chives, add 50g of lump 's eggs (red or black or both)
Version 3: you can add 1 soupspoon of tomatoes puree at the end of cooking and
your soup will be pink :)
Can be re-heated the day after.

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Potato Omelette

Sublime of cauliflower

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