Fritata Omelette Thing

It's not Nouvelle Cuisine !

I do seem to specialise in "not very photogenic" creations, such as this omelette / fritata monstrosity.

And there's not even a recipe as such - the ingredients vary with whatever you have in the fridge / cupboard.

Chop main ingredients into thumbnail-sized chunks, for example
bacon
mushroom
potatoes
onions
peppers
sweetcorn
Lightly fry these ingredients to your taste,
Mix up three eggs, with splash of milk, salt n pepper
Add to frying pan, letting the mix will in between the chunk bits
Let the eggs set, without moving things around much
Add some grated cheese on top
Stick frying pan under a hot grill until eggs are set, and cheese is yummy.
Serve with toast & butter, and a glass of wine.

Comments

Basic Crusty White Bread

I do play around with the recipe, using a mix of a variety of flours - Wholemeal, White, 000 Pasta flour. I've even added in some grated cheese. Experiment folks. 400g strong white flour, plus more for shaping 1 tsp dry instant yeast, from a sachet 1 tsp fine salt 300ml warm water oil for kneading Put the flour, yeast and salt in a bowl, pour in the water then stir into a sticky mass. Cover the bowl with a cloth and leave for 10 minutes. Lightly oil your worktop and hands. Knead the dough for 10 seconds and return it to the bowl. Repeat twice more at 10-minute intervals, then leave in the bowl for 45 minutes. Wipe the worktop, dust it with flour then pat the dough into a rough oblong. Roll it up tightly, pinch each end to keep it neat then place seam-side down on a floured tray. Alternatively, place carefully in a greased and floured tin. Cover with a cloth and leave for 45 minutes or until the dough has expanded by a h...

Luxury Surprise Store-cupboard Pudding

This creation required planning and stock-control. Either spectacularly good or embarrassingly bad. Post Christmas, the Panettone Breads , which are normally massively over-priced, are sold off at a stupidly low price. The crafty cook will buy a couple, and store them at the back of a cupboard, "pretending" to have forgotten about them. Luckily, they have a long shelf-life. This pudding was made from one such panettone - without any real recipe, but generally following the classic "Bread Pudding" format. First - Select your Panettone Probably worth removing from it's interior bag Cut into thick slices, spread with butter Form a layer in an oven-proof dish Personal choice, but I added some out-of-date matured mincemeat filling. Add another layer, and mix up some eggs in milk, with a little sugar and some vanilla Pour eggy-milk mixture over the panettone, and allow to soak. Cook in an over at (suitable temperature) for (a suitable time) Yes, it's as good as...

Stovies - The Scottish Comfort Food

Stovies. It's a Scottish thing, you wouldn't understand. There nothing much to look at. OK. They look horrible...more of a medical condition than haute cuisine , but it doesn't matter. They just so damned comforting. Simply potatoes slowly cooked, with any left over root veg and gravy and scraggy bits of roast beef. Served with a glass of cold milk. Nom. A traditional end to a night of boozing, when I was a youngster.

CS-E : Cooking Successes - Engineers

Search This Blog