So the ‘discussion’ got me thinking on how exactly do you differentiate between an omelette, frittata and ‘Spanish omelette’? So here goes:

• A frittata is an Italian word which is a general term for cooking eggs in a skillet. Typcially a frittata is made with eggs that are whipped to create a light texture. It’s cooked slowly and is flipped as a whole or finished under the oven. The additional ingredients are often cooked first and the eggs are added in after.
• A standard omelette (according to Escoffier) consists of three eggs with seasoning of a small pinch of table-salt and a little pepper and requires 1/2 oz of butter. It is effectively “scrambled eggs enclosed in a coating of coagulated egg” (The Escoffier) and is therefore cooked on low/medium heat.
• A “Spanish Omelette” or as it is known in Spanish a “Tortilla” traditionally consists of eggs, onion and potato. I’ve read a few different methods. Some cook the onion and potato first and pour the egg right in. Some cool the onion and potato after cooking and add to the raw egg mixture to let the flavors mingle. Some put it under a grill/broil to cook the top or in an oven. And some let the bottom set and then use a plate to flip it out and then tip it back in.

So there you have it. The differences between frittata, omelette and a Spanish omelette. Also in case you’re wondering, “omelet” is the way it’s often written in the US but “omelette” is the actual French spelling. Now seeing that I studied in Spain (Sevilla) for 6-months during college, I’m a purist and believe that a Spanish omelette can only be called such if it’s potato, onion and egg. However, my husband was insisting that he grew up with Spanish omelettes being an omelette with any type of vegetable or leftover. And I had to bite my lip after strongly disagreeing when I saw Tesco selling a “Spanish Omelette” – one with potato and the other with red pepper and chorizo.

So hope you enjoyed all those little facts! After all that, I ended up making what my husband affectionately called a Spanish omelette and what I will continue to insist is a frittata for dinner last night. The method I chose was to chop into small dice – potatoes, leeks and a red (bell) pepper. I cooked the potatoes first until they were starting to soften and then tossed the leeks and pepper in. Let it all cook a few more minutes. Cracked my eggs, seasoning and a splash of milk in a bowl and whisked. Drizzled a bit more olive oil around the edges of the vegetables and poured the eggs in. On medium heat, I let the egg start to cook and gently moved it all around until I had at least a third of the egg cooked and a layer on the bottom forming. I had the grill (in the US we call it a boiler) on mark 4 and popped the ‘frittata’ into the oven. Make sure you have a pan that is oven proof though! And I just let it cook until the top was golden and it was springy to the touch. Serve with some salsa or salad!

Although they’re not quite in season I had a lovely Asparagus and Leek Soup the other day (my soup recipes can be found here). I added one medium potato, one celery stick and homemade stock and it was creamy and full of flavor! I also tried a Bacon and Savoy Cabbage soup which wasn’t too bad. It was ever so slightly bitter.. May need to use less cabbage next time.

But for my lunch on Monday I made my version of Black Bean Soup. If you like chilli or Latin American food in general, you’ll like this. Yes it’s a black soup and may not look like your average soup, but wait until you try it! Unfortunately as with most of my soups I don’t exactly measure. Remember to taste taste and taste again! Everyone has different salt and spice tolerances.

RECIPE

For about 4 portions

INGREDIENTS

500g Black Beans (it might say turtle beans)

2 beef stock cubes

1 medium/large onion

2 chorizo sausage links (not smoked)

1-2 bay leaves

cumin

garlic powder or salt

cayenne

chipotle powder (optional)

garnish with chopped tomatoes, feta, coriander and crushed tortilla chips

DIRECTIONS

Soak your beans overnight with enough water to cover it by a few inches. Strain and set them aside.

Remove the sausages from their casing. If you don’t have sausages, chopped bacon would be great too. Add a splash of oil to a medium or large pot (with lid) and let the sausages brown. Meanwhile chop your onion finely. Add it in and let it cook for a couple of minutes with the sausages. Next fold the beans in. Crumble your stock cubes in and add a good few dashes of cumin, a dash of cayenne, pinch or two of salt, bay leaves and then pour in boiling water. Fill up enough water to cover the beans. Bring it to a boil and then let it simmer for about 45 minutes or until the beans are tender. Keep an eye on this. Stir about every 10 minutes and top it with water if necessary. Once it’s done, use a potato masher and just gently crush it all up. Add more water or stock to get it to the soup consistency you’re happy with. Remember to TASTE it! Then top it with fresh chopped tomatoes (I find cherry or grape tomatoes are the best), freshly chopped coriander/cilantro, crumbled feta cheese and tortilla chips. Enjoy!

Sometimes Chris and I just crave red meat. And these days I’m always looking for a quick meal that’s not too sinful.. So as requested by the husband we had steak sandwiches two weeks in a row. It’s not exactly THE healthiest meal but it’s definitely fast. This can easily be changed from a steak sandwich to a warm steak salad though!

A couple of pointers that can make this sandwich that much better..

* Bread – Ciabatta makes for a great crispy and light sandwich. It also has more surface space and thus can fit more meat. Lightly toast the bread before filling it also.
* Meat – Of course the better the quality the better the taste. But don’t worry too much as meat can get very expensive. I used casserole steaks. Just be sure to slice it as thin as possible.

RECIPE FOR TWO

~300g steaks
~1 tsp Garlic salt
Black pepper
Drizzle plain oil to coat
~0.5 tsp thyme
Few dashes Worcestershire sauce
Pinch cayenne pepper or chilli powder

1 large pepper
1 medium red onion
Large handful mushrooms
Garlic salt
Black pepper
Thyme
Ciabatta or baguette
Large handful grated cheese (cheddar is fine)
~2-3 tbsp mayonnaise
~1 tsp horseradish sauce
~1 tsp English mustard

1. Slice the steaks as thin as possible. Trim off any chewy sinew pieces. Put in a mixing bowl and add the following seasoning. Set aside to let the flavors mingle.
2. Shred the cheese. Then in a small bowl combine the mayo, horseradish and mustard. Adjust the quantities as desired. A punch of salt would be great too.
3. Slice your peppers, onions and mushrooms into about 1/2 cm thick slices. While heating a frying pan, slice the bread in half lengthways and then in half. Lightly toast at ~200C and leave the oven on. Add plain oil to your hot pan and add the peppers first. When they start to soften after a couple min, add the onions. Sprinkle some garlic salt (use plain if you need to) and black pepper. Cook until soft for another couple min. Set aside. Add a bit more oil and add the mushrooms. Sprinkle salt, pepper and pinch of thyme and cook until soft. Set aside with peppers.
4. Ensure there are no juices left in the pan and add a splash of oil. When the oil moves easily in the pan you know it’s warm. Add the steak and cook until it’s colored on each side. It’s okay if there are some red bits left because you’ll be putting it in the oven. Set aside with the veg as soon as its done.
5. Spread the mayo on the bread. Start piling on the steak with a fork as there will be a lot of juice. Then pile mushrooms, then onions and peppers. Sprinkle the cheese on and place the sandwiches (open face) onto a baking tray. Cook in the oven until the cheese is melted and eat!

It you’re going the healthy route, you could still melt the cheese by layering the meat directly onto a baking tray. Or you can skip that and layer the meat and veg onto spinach leaves and top with the a spicy horseradish dressing. Just use the above mayo mixture and add a splash of water and/or vinegar to thin it out. Hope you enjoy!

This morning I made my hubby and I a goodie but an oldie – Vietnamese style fried rice and perfectly fried runny eggs. I’ve posted about fried rice before (here and here).. This dish will never get old for us. And this morning he was particularly happy with just how runny his eggs were..

It made me remember living in Vietnam in the summer of 2006.. The eggs you’d have for breakfast with fresh mini baguettes were always perfectly crispy around the edges with perfectly runny yolks. I’m not 100% certain how they get this crispy edge.. It might be because they almost deep fry it as they put quite a bit of oil in a frying pan.. Or it may be they use cast iron pans that are kept on high heats during service.. Or maybe it’s all about having the perfectly sized frying pan so the edges are up against the sides of the pan..

But in my humble kitchen in our 2-bedroom flat, my method seems to work every time.. At the moment I’m stuck with an electric stove but either way it’s key to have a hot stove but not smoking. Use a small frying pan and add a knob of butter and splash of plain oil. The butter should melt but not burn right away. Crack the eggs in and sprinkle some black pepper. Put a lid on and keep an eye on it. As soon as the tops turn white they’re done! If you don’t like your eggs too runny, I use the very technical “wobble” method. Aka gently shake the pan and let the eggs cook until they wobble a little less! We don’t add any salt because we like to drizzle a little bit of Maggi (lite almost sweet soy sauce) or regular soy sauce. Serve over fried rice, warm white rice or dip some freshly toasted buttered baguette!

Hope you have a lovely weekend!

The best way to make fluffy white rice is to put the rice in a pot or rice cooker and fill the water above the rice up to the first line on your index finger. Fill the water and sift it a bit to flatten it. Then put your finger into the middle and touch the rice. The water should come up to the first line. If using a pot, bring it to a boil and reduce the heat to a very low simmer (covered) for about 15 minutes. Take it off the heat, fluff the rice and leave it covered. If using a rice cooker, fluff it when the cook light changes to warm. Then put the lid back on and it’s done when it has stopped steaming.

So the trick that Ken Hom said was exactly what my mom has always taught me – use cold rice to make the best fried rice. (here’s a link to my fried rice post) His rice was a bit simpler than I normally make.. But what I prefer to do is soften chopped onion or shallot in butter and a bit of oil. Then add the rice in straight from the fridge or freezer. Add a knob of butter and heat the rice through. When it starts to warm up, add a few dashes of soy sauce and black pepper. If you want egg in it, I prefer to make a little well in the middle of the pan and add the lightly scrambled egg (seasoned s&p). Gently push the egg until it sets a little then mix it into the rice. OR you can serve it with a perfectly fried runny egg with some Maggi sauce!

Hope you find fried rice as easy as I do I’m happy to answer any questions any time!

Just one town over in Amersham, the Seasons Catering team were gracious enough to give me the opportunity to cook with them one evening at a private party. It’s a bit of a story how it came about, but needless to say I’m a big fan of the Seasons group which includes Seasons Cafe in old Amersham, another at the Rowan Garden Centre and their traditional Sweets shop also in old Amersham. Chris and I are frequent customers of the Cafe in old Amersham where we have brunch on the weekends. We love sitting up at the counter, reading the paper and having our huevos rancheros or super fluffy scrambled eggs on corn toast. It’s a really cosy place with a deli too – selling all sorts of treats, bread, pies, sandwiches and more.

Chef/Co-Owner Claire and I

So for my catering experience, I arrived a private home in Amersham to meet Claire and the team. It was so impressive how much equipment they brought with them! For about 60 guests, the team provided a pop-up bar and staff who served up a few different canapes and ‘small-bowl’ food. You are probably asking what I did – what is small bowl food?? It is apparently a new trend in the catering world. Rather than having a buffet, catered events are now offering small bowls of food served by wait-staff. As you’ll see in the pictures below, they are literally small bowls. The portion size is a few bites and is similar in size to Spanish tapas or Chinese dim sum. The staff serve them on trays and then pick up the empty bowls afterwards.. Got the concept? It’s brilliant isn’t it?! All the guests were well fed and were able to socialize and mingle about.

Right, the most important party – the food! The first canape we did was Coconut Crusted Prawns with sweet chilli dip. As you’ll see below, Claire is amazing at presentation. She had a collection of gorgeous platters and add a fresh touch of orchids, lemon grass and chillis.

Coconut Crusted Fried Shrimp

While these look simple, they were incredible. The coconut added such a great, unique flavor with the shrimp. I’ve only ever seen a coconut crust once before with chicken at a Caribbean place in L.A. If you ever order from Seasons, I highly recommend these! There were a few other canapes served that evening including Fresh Scallops Wrapped in Bacon and Lobster Bisque with Paprika Crositini. But I was too busy prepping to take more photos. But here are some of the small bowl foods we prepared that night..

Small Bowls of Bangers & Mash with Caramelised Onion Gravy

Small Bowls of Thai Green Chicken Curry with rice

Small Bowls of Tandoori Lamb, Pilau Rice, Mint Raita and fresh Poppadoms

There was one more dish that night that I didn’t get a chance to take a photo of.. And what a shame because I think it was my favorite! It was Duck a l’orange with Dauphinoise Potatoes. So all in all, you can see why I was so blown away by my first catering experience. Unfortunately, I didn’t get the chance to help out with all the prep. Claire took care of all that and brought a lot of the food prepared. I just helped out with prepping and serving the dishes. But it was such a great experience. The team worked so well together! There was so much going on – from getting the timings right to ensuring all the dishes were being served hot and being cleared for more. The team even bring all glass, crockery and cutlery and even take it with them to wash up. So the customer’s experience is completely stress free!

To the Catering Team at Seasons, thank you so much for the experience and I hope to work for you again some time soon! In the mean time, I’ll see you around in the Cafe

* Sweet Potato, Caramelised Onion, Goats Cheese Quiche
* Moroccan Meatballs
* Huevos Rancheros
* Slow Roasted Pulled Pork Sandwich with Cole Slaw
* Creamy Chicken Tarragon Pasta

Roast Turkey Crown

After very thorough research he tried a new (and very successful) method of cooking the turkey. He rubbed it all with a seasoned butter (just salt and pepper) and then painted olive oil on top to seal the butter in. He also used little pigs in a blanket (British versions are cocktail sausages wrapped in bacon) and tucked them into the edges with toothpicks/cocktail sticks. Simple and straightforward but with great results. After cooking it at 160C for awhile, he checked the temperature and it was about 140F (it should be 165F). So he removed the cocktail sausages and raised the temperature to 200C/400F for another 20 minutes or so until it reached 165F. While it rested under a foil tent, he got on with all the trimmings : duck fat roast potatoes, sauteed green beans, sage and onion stuffing, carrot and parsnip puree and super crispy Yorkshire pudding! I do have to note that the carrot and parsnip puree was sooooo yummy. He used one part carrot, two parts parsnip and just added a splash of milk and butter.

It was all so good and helped me miss home a little less. The only thing missing was a Honey Baked Ham which is a tradition with my family. And I haven’t seen any ham in the UK come close to the succulent juicy ham from the Honey Baked Ham store with a crispy sweet crust… Mmm.. But I can’t complain really as for the first time my Thanksgiving dinner was made all by my hubby

Thanksgiving - British Style!

So you might be thinking – okay – roast meat and trimmings.. Sure that’s nice.. But he really impressed me this past weekend when he made us Thai Fish Cakes! Not only did he make it all by himself but he used a couple different recipes to make his own version! Here are two recipes that he referenced – one from the BBC and another from Good Food.

Thai fish cakes is one of my favorite Thai dishes and something that always felt very daunting. We had some leftover frozen fish that we wanted to use and this turned out to be a great use for it! You just add the fish, egg, lemongrass, garlic, spring onion, chilli, coriander/cilantro, ginger (if you have it), some oil, fish sauce and lime zest into a food processor and blitz. Add it to a bowl and mix in some chopped green beans. The mixture was a little wet, so he added a couple tsp of plain flour to help bind it.

Heat about half an inch of plain oil (vegetable or sunflower) in a large frying pan. Don’t put it on your highest heat but just below it. Make a small patty at first to test the seasoning and oil temperature.

While Chris made the patties, I was flipping and frying them. My method here was to use a large round metal spatula with holes in it and a fork. The oil temperature was hot but not so much so that the oil was splashing out. Basically it was safe and I could stand close to it. After forming the patty, place it onto the spatula and slide it gently into the oil. If it won’t slide, flip it into the oil but use the fork to catch it with your other hand. Let it fry until you can see it browning up on the sides. Then turn it over. You will need to cook these until just before they look burnt. They’ll be a nice dark brown. Keep flipping them if you need to even the coloring. Let cool on kitchen towel before eating with sweet chilli sauce and some salad greens. Enjoy!!

Thai Fish Cakes

Thyme & Parmesan Crackers

So a couple of weeks ago I finally made this recipe I’ve been meaning to try – Ina Garten’s Thyme and Parmesan Crackers. I’ve seen her make it on Food Network before, but when I googled her recipe I found a fellow blogger’s version – The Baker Chick’s Parmesan Rosemary Crackers. The key change that she made was to use cream to bring the dough together. She also used a food processor instead of a mixer like Ina did. Since I don’t have a mixer, I thought I’d use the cream method. It made a huge difference and the crackers turned out great!

In the end I used the Baker Chick’s measurements but used thyme instead of rosemary. The first batch I used a good couple tbsp of thyme and the 1/4 tsp salt in the recipe. My husband (and his co-workers) thought these were great on their own. In the second batch I didn’t have as much thyme left and chose to go less on the salt. They were still nice but not as full of flavor. I think the second batch would probably be better served with a dip or with a cheese platter. And be sure to poke good holes with a fork, otherwise they’ll puff and create an air bubble in the center. Also, to avoid any sticking I rolled out the dough on greaseproof paper which worked out perfectly. And as you can see in the photo below, I lined my baking trays with the paper as well. I also added an additional sprinkling of freshly ground black pepper before baking. Keep an eye on these guys while they bake as they’ll go brown very fast! Check them at 10 minutes and again after 1 minute.

To go with the crackers I wanted a reasonably healthy and easy to make dip. I’ve seen and read lots of recipes for a white bean dip and when I googled it, this was the first to come up – Giada’s White Bean Dip. Normally when I cook from a recipe, I adjust it to my taste but this recipe was perfect! It had loads of flavor and it felt incredibly healthy. The thyme and parmesan crackers go really well with it too. If you don’t want too much garlic flavor you could use roasted garlic instead or maybe garlic powder. Thanks Giada!

White Bean Dip with Thyme Parmesan Crackers

WHITE BEAN DIP

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 cloves garlic, peeled and roughly chopped
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
• 1/4 cup (loosely packed) fresh Italian parsley leaves
• Salt
• Freshly ground black pepper

Add all the ingredients to a food processor and blend. Serve with homemade crackers or heated pita chips!

Spiced Pumpkin Muffins

I’ve provided his recipe for you below but here’s the link as well.

INGREDIENTS

250g plain flour

2tsp baking powder

1tsp baking soda

1tsp ground ginger

2tsp all spice

Pinch of salt

160g soft brown sugar

60ml milk or buttermilk

200g of pumpkin puree

2 eggs

30g apple sauce

120g melted butter

Few drops of vanilla extract

Optional pumpkin seeds for garnish

** For the maple cream cheese frosting

100g icing sugar (may need more)

100g cream cheese

45g butter

1tbsp maple syrup

DIRECTIONS

1. Preheat oven to 200C/400F.
2. Make the pumpkin puree. Start peeling a small pumpkin (2kg will do). Scrape out as much flesh as you can and chop the rest into cubes. Simmer with a bit of water in a pot until soft. It will take about 15-20 minutes. Drain and blitz into a puree. Weigh out 200g. You can freeze the leftovers for more muffins or use it for a soup. If you want to use the pumpkin seeds, toast them first in the oven and set aside. Take the cream cheese and butter for the frosting out at this point to bring to room temperature.
3. Sieve the flour, baking powder, baking soda, ginger and all spice into a bowl, add salt and sugar and set aside. In a large mixing bowl, whisk together the milk or buttermilk, pumpkin puree, eggs, apple sauce, melted butter and vanilla extract. Gradually mix the dry ingredients into the wet to create a smooth batter.
4. Line your muffin tin with baking cases. Fill each almost to the top of the case and pop them in the oven.
5. The recipe says to cook for 20-25 minutes but mine were much quicker than that. Check the muffins at 10 minutes and again 5 minutes later. Using a cocktail stick, check the center of the muffin. If it comes out clean then they’re done. Leave to cool on a wire baking rack. Serve plain for a savory muffin or top with the frosting for something sweet.
6. For the frosting, blend all the ingredients together. If you are mixing by hand, this will be much easier to do if the ingredients are soft and at room temperature. If you want your icing to be a bit more stiff, add more icing sugar as needed. Then serve!

Cook’s Notes

• The pumpkin seeds are pretty on top but if you’re going to have frosting they just get in the way and end up chewy.
• I got my pumpkin at Sainsbury’s.. it looked pretty small but it weighed about 2kg and it gave me enough pumpkin puree for just over two portions of this recipe.
• I used homemade apple sauce and added a bit extra for more moisture.
• Careful on the cooking time. Don’t go by color and be sure to check after 10 minutes. If the cocktail stick comes out with a bit of crumb on it, it’s done. What you don’t want to see is batter.