Mini Ham & Rocket Omelettes served with Balsamic Fig Jam

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The versatile egg once again becomes a platform for a delicious light lunch, brunch or dinner. In this recipe the omelette is used as a wrap, stuffed with beautiful Serrano Ham and peppery salad leaves. It works equally well using chopped cooked prawns in a mild curry dressing. The combinations are up to your imagination. 

 

Serves 4

Ingredients

1 onion finely chopped (about 80g) or finely chopped spring onions white part only

Salt, a pinch

15ml olive oil

10g butter

2 extra-large eggs, gently beaten and lightly seasoned with salt and pepper

8 slices of Serrano Ham or the equivalent

A hand full of peppery salad leaves such as rocket or watercress gently tossed through a dressing of 15 ml of olive oil, a little lemon juice and a grinding of black pepper

4 thin slivers of gruyere cheese (optional)

Balsamic fig jam to serve (optional)

Method

Melt the olive oil and butter in a pan, add the chopped onion, season lightly with some salt and cook gently until softened and golden in colour. Set aside to cool slightly then add the softened onions to the beaten egg mixture.

Heat up the smallest frying pan you have, such as a one egg pan or a blini pan; add a drop or two of olive oil to the pan. Place a thin layer of the omelette mix in the pan and let cook over gentle heat until the egg mixture is almost set about 2 minutes, flip over and cook the other side for about 30 seconds. Remove and place the omelette on some grease proof paper while you continue to cook the rest.

To assemble

Place 2 slices of Serrano ham on one half side of the omelette cover with a thin slice of gruyere cheese and top with the salad leaves. Fold the other half of the omelette over the filling, giving a gentle squeeze to keep it together. Plate and serve with some balsamic fig jam.

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Olive, Onion & Thyme Quiche served with Marinated Tomatoes

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There is an ancient pleasing flavour to olives, a flavour as old as God. There will be three of us for supper this evening and I’m making a quiche with an olive twist, serving with it the marinated tomatoes that I made yesterday.

As I prepare the final touches to the table, the smell of roses, mingled with Jasmine, light, fruity and romantic, wafts in through the open doors. Although a lovely evening, its chilly breeze makes it impossible to eat among all this billowing, fragrant chaos as I would have liked to. It’s time to close the doors against the chill and bring warmth into the room before everyone arrives.

For this recipe you can use bought, pre-made pastry which makes the quiche quick and easy to do. For accompaniments serve a nice mixed salad or a mixture of steamed broccoli and spinach dressed with vinaigrette, or just sliced tomatoes with onions.

 

Serves 4

Ingredients

For the Short crust Pastry:

225 g plain white flour

Tiny pinch of salt

110 g butter

Water or beaten organic egg mixed with a little water

Ingredients

For the filling:

150 g olives, pitted and chopped half

200 ml cream

3 eggs

2 onions, sliced

15 ml finely chopped fresh thyme leaves

80 g grated Gruyère or Emmenthal cheese

Grated zest of 1 lemon

Salt and pepper to taste

3 tbsp. olive oil

Method for pastry

Start with the pastry. Sift the flour into a large bowl with a pinch of salt. Cut the butter into cubes and rub into the flour with your fingertips, until mixture looks like coarse breadcrumbs. Add just enough water or egg and water mix to bring the pastry together. Do this using a fork or a knife.

Collect the pastry into a ball with your hands. Cover with cling film and leave to rest in the fridge for 15 minutes.

Roll pastry to fit a suitable baking container, cover with baking paper and fill with baking beans or rice. Bake blind in a preheated  oven at 180C for about 12 minutes, the pastry should be a light golden colour. Remove and leave to cool while you prepare the filling.

Method for filling

Heat the olive oil in a pan and sauté onions gently until golden in colour.

In a bowl gently mix together the onion, olives, thyme, grated cheese, lemon zest, the beaten eggs, cream, and seasoning.

Pour the mixture into pastry case. Bake in a preheated oven at 180 C until the filling sets , approximately 35-40 minutes.

Serve with salad of choice.