Friday, 7 March 2014

Spanish Omelette - Delicious and Simple

Something for a Weekday Supper

Almost the most important part when making a Spanish Omelette is the pan you use. You need a medium size oven proof pan, so no plastic handles.


6 Large Eggs
8 New Potatoes
I Small Onion
Red Pepper (optional)
 2 Tbsp Olive Oil
Salt & Pepper

Cook the potatoes then cut into 1/2 inch chunks. Break and beat the eggs in a bowl, season. Slice onion thinly

Pour oil into pan and place over medium heat. Fry onion till soft, together with red pepper if used. Add potatoes, cook for a minute.

Turn up heat then add the egg.  After a minute or two remove from heat and place under pre-heated grill until cooked firm.

Can be served either in wedges or served as a canape (see picture).

Tuesday, 25 February 2014

A Simple Winter Supper

Spaghetti with Chicken Livers & Curly Kale


250 grams Chicken Livers
500 gram Curly Kale
1 Large Onion
I large clove garlic
2 Tablespoons Olive Oil
200 grams Spaghetti
Salt & Pepper

Put the water on for the spaghetti, then get a large lidded frying pan or wok, place on a low heat, add oil.

Slice the garlic and onion thinly and cook gently, when soft add the chicken liver, season well, when the livers are browned add the curly kale, place lid on pan.

Add spaghetti to water once water has boiled. Once spaghetti has cooked add to pan with kale and chicken livers.

Serves 2. This dish is healthy and cheap overall cost £1.75, feeds 2. It has a lovely sweet background taste which contrast beautifully with the liver.

Bon appetit!