Mushroom, Sun Dried Tomatoes and Spinach Omelette

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This is a filling and easy midweek supper for two or a family of four – simply double up the ingredients to rustle up something quick and healthy in minutes.

Ingredients

Serves 2

4 eggs, beaten

200g mushrooms, peeled and thinly sliced

8 sun dried tomatoes, chopped

Handful of chopped spinach

1 tbsp of cooking oil

1/4 tsp Sumac powder

Salt and pepper

Method

  • Heat the cooking oil in a large frying pan.
  • Put the sliced mushrooms in the frying pan and cook.

Dawn: I like mushrooms that are slightly caramelised so I cook mine until they start to look a little ‘charcoal grilled’ in appearance. It’s all down to personal preference so cook your mushrooms how you like to eat them.

Andrew: Can I use chestnut mushrooms?

Dawn: Yes Andrew any mushrooms really and again, it’s down to individual taste – or what’s in the fridge!

  • Next, pour the beaten eggs over the mushrooms and atop this egg mixture with the chopped sun dried tomatoes.

Dawn: I’ve used the oil that the sun dried tomatoes have been marinated in and this adds an extra special zing to the dish. 

Andrew: Or olive oil? 

Dawn: Yes, or olive oil or sunflower oil. 

  • The egg mixture will begin to look more opaque in appearance as it starts to cook.
  • Once the egg mixture is appearing a shiny, glistening opaque disk, sprinkle the torn spinach leaves over the top and continue to cook for 2-3 minutes.

Andrew: Spinach cooks rapidly and there’s also a lot of water content in it so you don’t need much cooking time to ensure it’s done. 

  • Next, place the frying pan under the grill to finish the cooking process.
  • Once the omelette is lightly golden and ‘solid-looking’ in appearance, the omelette is cooked and ready to serve, seasoned with a smidge of salt and pepper.

Dawn: I find it impossible to flip an omelette so I resort to placing the frying pan under the grill to finish off the omelette. 

Andrew: I won’t comment! Because I can flip! And on this flipping note, we’ll close and say please follow this food blog and our Twitter account at @Love_Food_UK: we have loads planned and more to share with you over the coming weeks. 

Dawn: Oh, before I forget: dust the cooked omelette with sumac and hey, pesto! A great, tasty and super quick meal after a long day. See you soon!

Plentiful Curried Parsnip Soup

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So morish a recipe if ever there was one! Filling, tasty and a firm favourite that makes a great starter or a substantial lunch.

Ingredients

Serves upto 6

1 tbsp cumin seeds

1 onion, sliced and chopped

600g of parsnips, peeled and chopped

1.2l vegetable stock (using two-three stock cubes)

Method

  • Put the cumin seeds into a large saucepan and toast for about 5 minutes until they are releasing their heady aromas.
  • Add the chopped onion.

Andrew: Where’s the cooking oil?

Dawn: I’m not using any in this recipe but it can be added to the saucepan after the cumin seeds have been toasted, if you prefer. 

Andrew: You could also use coriander seed and cardamom seed. Let them ‘pop’ in the pan and then crush with the back of a spoon or with a pestle and mortar before continuing.

Dawn: Interesting twist. I will try that one.

  • Cook the chopped onion until softened, for approximately 5 minutes or until tender.
  • Next, add the vegetable stock and the chopped parsnips.
  • Bring the saucepan contents up to boil and lower the heat.
  • Simmer until the parsnips are soft, for approximately 20 minutes.
  • With an electric hand whisk, blend the parsnips, cumin and vegetable stock mixture to form a smooth texture.
  • Serve warm with crusty, tasty wholemeal bread and add a twirl of single cream into the top.

Andrew: I love this soup! A veggie friend make some some time ago and it was delicious. For a fabulous variation grate some Bramley apple into the soup after it has been blended, heating through for 3-4 minutes to add the apple flavour and texture.

Dawn: And oh, so very simple to make!!! Costs pennies to achieve a really tasty and nutritious meal. 

For more tasty and easy meals, follow our blog here and our Twitter account over at @Love_Food_UK

Perfect Pancakes

Pancakes are so filling and so very easy to make – ditch buying packet mixes and opt to make your own, tasty and flavoursome creations for eating breakfast, noon and night!

Andrew: I’m looking forward to tucking into them!

Ingredients

Serves 1 generously or 2 small portions

1 tsp of cooking oil

55g of frozen mixed berries

55g of plain flour, sifted

25g of sugar

1 egg

4 tbsp of water

4 tbsp of milk

4 tbsp of low fat natural yoghurt or reduced fat crème fraiche

1 banana, unpeeled and sliced (or an orange, peeled and segmented, cut into pieces)

Cinnamon

15g of flaked almonds

  • Put the frozen mixed berries, 15g of the sugar and the 4 tbsp of water in a small saucepan and gently heat. The mixed berries will slowly thaw and start to release their fruity juices with the water and sugar combining to make a consistency similar to runny jam. While this is happening, stir constantly and start to make the actual pancake batter mixture.
  • Put the flour, remaining sugar, egg, milk into a bowl and mix until the ingredients have combined to make a relatively thick batter.

Andrew: Can I add fresh fruit to the batter mix, Dawn?

Dawn: Yes, and sometimes I do. This recipe tastes great with or without extra fruit so it’s all down to the individual. You can also use fresh fruit to make the fruit sauce topping if you prefer. I like the frozen mixed berries because they’re easy to store in the freezer and the majority of supermarkets stock their own brand that are usually inexpensive. A freezer staple, for me!

  • Put the oil in the frying pan and allow to heat. You’ll start to see the oil bubble and a little heat haze coming off it. When it’s at this point, it’s ready to use. If the oil isn’t hot enough, the pancakes aren’t quite as nice, so wait until the oil is bubbling and hazy before you start to pour the batter mixture in. I spilt the batter into two roughly equal portions or it will easily make three smaller sized pancakes. Keep them apart in the frying pan as they cook. They should start to spring up and gain a depth as they cook.

 Andrew: And the pancakes will start to bubble when it’s time to turn them?

Dawn: Yes, that’s right, Andrew: you’ll be able to see when the one side is cooked as the visible side starts to have little ‘air bubbles, holes’ appear.

  • So flip the pancakes, making sure you keep them separate and not touching each other.
  • Check to see if they are golden brown by lifting them a little with your spatula and when both sides have turned a glorious golden brown colour, serve them on a warmed plate.
  • Top the pancakes with sliced banana – I’ve used a juicy orange here or any fruit like fresh pineapple, cut into chunks will be just as delicious. Then spoon some natural yoghurt and the warmed runny mixed berries juices over the pancakes and your preferred sliced fresh fruit. Sprinkle a little cinnamon on top and hey presto! A breakfast to set you up for the day!

Andrew: Quick and easy to make! Mmm…this tastes wonderful!