Omelette Arnold Bennett

I have not written a recipe in English for years. I am trying to do it again and please keep in mind I am not very good at English. I make mistakes. But hopefully you will understand and what is most important, you will understand the recipe and enjoy a lovely breakfast/ lunch/ dinner. I took this recipe from “Traditional British Cooking” 1998 book and followed it. I discovered something totally different from what I was used to with an omelette and I want to share it here with you. Of course there are lots of other variations to choose from, so use your free will. 🙂

Omelette Arnold Bennett

Serves 2

Ingredients:

• 175 g/ 6 oz smoked haddock fillet, poached and drained
• 50 g/ 2 oz/ 4 tbsp butter, diced
• 175 ml/ 6 fl oz/ 3/4 cup whipping or double (heavy) cream
• 4 eggs, separated
• 65 g/ 2 1/2 oz/ 1/2 cup grated mature Cheddar cheese
• salt and pepper

Method:

• Discard the haddock skin and any bones and flake the flesh.
• Melt half the butter in 60 ml/ 4 tbsp cream in a fairly small non-stick saucepan, the lightly stir in the fish. Cover, remove from the heat and leave the mixture to cool.
• Stir together the egg yolks, 15 ml/ 1 tbsp cream and pepper, then lightly stir in the fish mixture. In a separate bowl, mix together the cheese and the remaining cream.
• Whisk the egg whites until stiff, then fold into the fish mixture.
• Heat the remaining butter in an omelette pan, add the fish mixture and cook until browned underneath. Pour over the cheese mixture, then grill (broil) until golden and bubbling.

Enjoy your meal!

Elena G

Cooking For Two

I would like to introduce you today to a new recipe I tried years ago in my beloved city, London. I got it from the book “Cooking for two”, published in 1996. What a reasonable title! And what a perfect day to cook, at the end of the week. Imagine yourself tired from the week. You don’t feel like looking at all. May be not a very difficult recipe. You would love some eggs too. Hmmm…ah…there is it…

Souffle omelette with mushroom sauce

Serves 2

Ingredients:

• 4 eggs, separated
• 1 tbsp water
• 2 tsp chopped fresh tarragon
• 20 g butter (lovely butter…)

For the mushroom sauce

• 60 g butter
• 1 small onion, chopped
• 1 clove garlic, crushed
• 125 g baby mushrooms, sliced
• 3 tsp plain flour
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1/4 cup milk
• 2 tsp French mustard
• 2 tsp chopped fresh tarragon

Method:

• Whisk egg yolks, water and tarragon in a large bowl until well combined.
• Beat egg whites in a small bowl with electric mixer until soft peaks form.
• Fold egg whites gently into egg yolk mixture in 2 batches.
• Heat half the butter in the omelette pan. Pour the half egg mixture into pan, cook omelette until lightly browned underneath.
• Place the pan under a hot grill until top of the omelette is just set.
• Slide the omelette onto plate, fold omelette in half, spoon over half the mushrooms sauce.
• Repeat with remaining butter, egg mixture and sauce.
• Mushroom sauce: heat the butter in a pan, add onion, garlic and mushrooms, cook stirring, until onion is soft. Add flour, cook stirring, until combined.
• Remove from heat, gradually stir in combined remaining ingredients, stir over heat until mixture boils and thickens. If you like to ease your work, you can make the sauce a day ahead.

Bon appetite, my love!

 

Polish Omelette

I know, you might think that this is the Polish version of a simple omelette. It is not, sorry to disappoint you. I simply name it like this because of a Polish friend, Asia. She made this one day while we were in London, I really liked it and from that moment I decided that my favorite omelette was her version. It is not very difficult to make as you may think and it is mouth-melting. For a hearty and delicious breakfast I would go for this one while for a quick and nice one I would go for cereals. 😉 What I also like about it is that it is versatile, it goes with a lot of toppings, from sweet ones to salty ones. You can play with them. I prefer the sweet one with jam or honey. My recipe here is for just one person so if you want to make more omelettes, you have to start all over again each time and make sure you keep them warm on the plates until they are all done. It doesn’t sound too good but imagine the faces of those who will eat. 🙂 It will worth it.

Polish Omelette

Ingredients:

• 2 large eggs
• 2 tbsp flour
• 2 tbsp water
• jam, honey, chocolate cream or soft cheese, grated cheese
• yoghurt (go for a fat one)

Method:

• In a bowl, separate the whites from the yolks. Put the yolks in a cup and leave. Mix the whites with a mixer until stiff.
• Put the flour and the water in the cup with the yolks and mix with a tablespoon until well combined.
• Add the yolks to the whites and carefully fold them with circular moves until uniform. This way you keep the air inside and the omelette is fluffy.
• Heat 2 tbsp of oil in a pan, add the omelette and leave to fry a  few minutes on one side, until golden brown then flip it with a pan slice or a palette knife like you do for a pancake and leave again for a few minutes until golden brown.
• Slide it out of the pan onto a plate and add jam or honey, etc. Top up everything with a thick layer of yoghurt.

Bon appetite!