Mushroom omelette
Ingredients
Two teaspoons of sunflower oil; a knob of unsalted butter; 100g chestnut mushrooms, sliced; three large eggs; one teaspoon of fresh chives, chopped; salt and freshly ground black pepper; lightly dressed rocket salad and crusty French bread, to serve (optional ).
Method
Omelettes are so quick to make that it’s just not worth cooking a large one for two. Don’t be tempted to over-beat the omelette, as it will spoil the texture. Of course you could put in any filling that you fancy such as roasted peppers or crispy bacon and scallions depending on what’s in the fridge.
Preheat the grill and heat a non-stick frying pan, that’s base is about 20cm (eight inch ) in diameter. Add half of the oil and butter and once the butter is foaming, tip in the mushrooms. Season to taste and then sauté for two to three minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the oil and then the butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette. Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread, if liked.
Cheese and tomato macaroni with ham
Ingredients
225g dried macaroni; 200g carton crème fraîche; two large egg yolks; one teaspoon of Dijon style mustard; sea salt and freshly ground black pepper; 100g mature hard cheese, finely grated; 225g cherry tomatoes; 100g cooked ham slices, chopped; lightly dressed green salad and ciabatta bread, to serve.
Method
This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy. Small blanched broccoli florets would also work well instead of the ham.
Preheat the oven to Gas Mark 4, 180C (350F ). Cook the macaroni in a large pan of boiling salted water for 10 to 12 minutes until just al dente.
Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.
Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.
Tip the macaroni mixture into an ovenproof dish. Bake for 15 to 20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad and some slices of ciabatta bread to hand around separately.
