You know, I'm warming to that idea @Antje77, now I come to think about it.I think it would, if you think of the omelette a a kind of pancake or crepe. A thin omelette with cream and strawberries starts to sound better and better while I'm typing.
Doesn't tickle my taste buds, but did remind me of a conversation just yesterday where various friend were bemoaning the hard and tasteless blueberries that seem to be around at the moment. I assume it's it's seasonal/transportation/ import thing?
I find a bag of frozen blueberries to be more cost effective except when good juicy 9nes are on special offer.
That omelette looked really nice; it's a shame that it didn't taste better. My non-stick pans are definitely becoming sticky, unlike yours.
I've tried some LC pasta, but was very unimpressed, like you.
Me, I had just chicken for lunch. Two big legs.
View attachment 66044
Sunday 4 February - bed 7.7 FBG 7.4. Swimming lesson day.
B. TAG and 2 slices of SRSLY toast with pate. Benecol dairy free.
L. Nothing - at swimming lessons.
D. I got a thick piece of sirloin yesterday to roast. I made celeriac dauphinoise (I had loads of gruyere). A mix of sprouts and green beans. Had to have horseradish. Campari and soda. CC little chocolate pot. View attachment 66052
Evening @DJC3.
How disappointing! It looks so pretty.
I've tried blueberries from different countries it must be said and, although they look attractive, the flavour has never lived up to my expectations. They taste sweet, but that's all.
I prefer soft fruit that has a bit of a kick like raspberries and blackcurrants., but doubt either would work well in an omelette!
I seem to remember my Mum doing soufflé omelette, filled with jam/ fruit.I agree, raspberries and blackcurrants are much nicer. I think I’ll give up on the idea of a fruit omelette though.
Wait, what?
Wait, what?
How did I suddenly become the one to test this? I don't even do dessert like food ever!
On the other hand, I think there is a bag of frozen berries of some type in the darkest depths of my freezer, likely at least 3 years past its use by date, and I did buy cream for a hot chocolate experiment but won't need all of it for that. And there are those eggs I received as a thank you for giving a neighbour a ride...
I seem to remember my Mum doing soufflé omelette, filled with jam/ fruit.
Where the white is whisked up first, then the yolks folded through. Think the filling was warmed separately. That could work with berries perhaps?
For some reason you have reminded me of bananas sprinkled with brown sugar and a splash of brandy baked in the oven which was one of the few desserts I used to love, in my previous life. Maybe a last ever meal option with toffee ice cream lol. I’m not even fond of bananas and never liked pancakes.Yes! My mum did those with bananas and brandy sauce and I’ve made them more recently ( I know @ Maglil55 has too) with cheese. I did wonder if it might be nicer as a soufflé/ fluffy omelette but with the fruit cooked down to a sauce.
Do you ever slow cook @RosemaryJackson it's not only a good way to get cooking done before going out but it's also a brilliant way to get gravy. For example today I'm slow cooking a beef casserole. I soaked some dried woodland mushrooms (Waitrose cooks ingredients not foraging - I don't know enough) overnight and then use this as a simple but tasty stock. Put mushrooms and resultant liquid stock into slow cooker with a few veggies, the meat and lots of onion powder, and herbs and spices to taste I use some paprika, garlic and celery salt. I often just use the gravy as it is from the slow cooker as it's so tasty but if you like your gravy thicker you can put some of the resulting stock into a small pan and reduce down. If making a strogannoff type meal - add a dash of cream to the gravy as it thickens it. You can keep remaining liquid from casserole in fridge for a few days and warm in a pan for gravy to go with other meals or freeze. Ideally too you'll have made more than one portion for leftover meals and in leftovers the gravy thickens too.Morning all. Two days running I've stuck to my guns and been really good and today I have had eggs and bacon for bf, will have a pork chop and veg for lunch and perhaps a cheese sandwich for tea. But ohhh, I do miss real gravy. Especially onion gravy. Even more especially, liver and bacon with onion gravy. I'm not as inventive as I used to be, I stick with the tried and tested, it's easier. Coming back to reality from nostalgia, have a great day all.
I think you may be right. I remember @ianpspurs posting something along these lines a few years ago after noticing finger prick BG was higher after washing his hands with a particular brand of hand wash ( can’t remember which).
When I was still cooking desserts for Alistair and Tom, I did make banana omelettes once in a while. Just sliced banana with lemon juice and some sugar, inside a folded over omelette and a dusting of icing sugar on top. They went down well but haven't made them in years.Yes! My mum did those with bananas and brandy sauce and I’ve made them more recently ( I know @ Maglil55 has too) with cheese. I did wonder if it might be nicer as a soufflé/ fluffy omelette but with the fruit cooked down to a sauce.
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