Today’s recipe came about because of flu, hubby and I are into our third week so cooking has been kept to a minimal, but that aside on one of the evenings that I felt like cooking anything at all, I made omelette, and my daughter suggested putting it up as she said, there are many people of her age and beyond that actually wont know how to make one. I use whatever ingredients I have to hand, so what I list is a guideline only, your omelette, your fillings, so here goes.
- 2 eggs per person
- 1 tbls of milk per person
- 2 or 3 rashers of smoked bacon, cut up into small pieces
- 1 small onion, sliced
- ½ red pepper, diced
- 4 mushrooms, sliced
- ¼ tsp of dried parsley
- grated cheese for over the top, approx 50-75g
- Salt and Pepper to taste
- 1 tbls of oil
- Whisk the eggs and the milk together with the parsley, salt and pepper, set aside.
- In a large frying pan, heat the oil until fairly hot.
- Add the bacon and fry for a couple of minutes.
- Add the onion and fry until soft.
- Add the red pepper and mushrooms and fry for 2-3 minutes. Space out all the filling.
- Make sure your pan is quite hot then add the egg mixture, turning on the grill to high at the same time.
- After a couple of minutes you should notice the Omelette starting to cook at the sides.
- At this point I put the Omelette under the grill to cook the topside.
- Remove from the grill and sprinkle over the cheese.
- Return to the grill and melt the cheese.
- Serve and enjoy.
Next week we are back to leftovers, in this case Turkey. It’s surely been long enough since Christmas to resurrect some of that Turkey I am sure you froze. If not, leftover chicken shall do. This is a spaghetti dish and you shall need, turkey, spaghetti, onion, garlic, stock cube, milk, cornflour, dried herbs (your choice) and veg, I use a frozen mixed veg which I keep in the freezer for just such occasions.
What you say here, made me wonder how would you feel about doing a series of recipes for people, young or not so young, who have just left home, and don’t have the first clue about cooking?
Many of your recipes are economical and easy to follow anyway, but it just occurred to me, that a specific series for ‘beginners’, might be helpful? What do you think, Helen? Maybe when you’re feeling better!
Years ago, when my friend’s son was going to Uni, I prepared a very basic list of essential, storecupboard ingredients and simple recipes ( spag. bol./ veg curry – things like that) for him. Many of the ingredients were interchangeable, to produce different meals, and used up all leftovers!
I think this was prompted by the fact that my friend’s husband, didn’t know how to boil an egg – seriously – when she’d asked him to heat up some frozen peas, he’d put the bag – and I mean the whole, plastic bag containing the peas – into the hot water! I think maybe she wanted her son to have a bit more know-how, but, never having been an impecunious student herself, found it hard to hit on the right kind of recipes. She was used to making solid, ‘English’ fare, from solid English, usually home-farm produced, ingredients.
I don’t know if he used what I wrote for him, much, but I do know he passed them on to his cousins, when they went to Uni.
My friend also asked me to give him some advice – and I said “Don’t do hard drugs, and always wear a condom when having sex.” I don’t think that was the kind of thing she meant me to say – but – he’s a clever lad and even if he didn’t work hard, I knew he’d be able to catch up when needed, whereas the two things I mentioned, could mess his life up for him – permanently.
Always a story!