I have to say that I am enjoying only having myself to cook for. I cook what I want to eat and eat when I want to eat.
If somedays I am really hungry I can cook something more hearty and on other days I can cook simple. I am happy both ways. I just hope that I am not being spoilt for being able to cook for larger groups of people or getting lazy in that respect!!
One thing I really enjoy making myself from time to time is this delicious Bread & Cheese Omelet. It is simple and yet in its simplicity it is magnificent!
One of the things I fell in love with when I first moved to the UK was fried bread. Bread fried in dripping or butter or deep fat. There was a restaurant in Chester where we would go sometimes for breakfast and fried bread was always on the plate.
Very naughty, but oh my word so delicious! I know it doesn't sound nice, but it is fabulous!
This simple Bread & Cheese Omelet is a bit of a riff on that idea, but not near as naughty. Very delicious though. I always love to enjoy a slice of hot buttered toast with my eggs, this omelet makes sure that you can!
Small cubes of a farmhouse style/rustic bread are fried in butter until golden brown and then incorporated into the omelet with some really good strong cheddar and finely chopped spring onion. Very simple ingredients, but done very well.
So well in fact that just looking at these photos today I am hungry to make myself another one today!! Oh boy!!
I won't of course, but I am sorely tempted. This is just so very delicious!
WHAT YOU NEED TO MAKE BREAD & CHEESE OMELET
I can assure you nothing too far out of the ordinary at all, and if you choose quality ingredients to begin with, this really can't be beaten for taste satisfaction!
- a little butter
- 1 thick slice of farmhouse style bread
- (remove crusts and cut into 1/2 inch cubes)
- 2 large free range eggs
- 1 TBS cold water
- dash of white pepper
- salt to taste
- 1 spring onion, finely chopped
- 2 TBS grated strong cheddar cheese
I haven't specifically said how much butter to use. With the bread I used maybe 2 tsp. Just enough to coat the bread lightly and enable it to brown.
The bread itself, I used a sourdough white bread. But you can use any farmhouse type of a rustic loaf. I always remove the crusts.
I always like to use free range eggs, and brown eggs if I can find them. I refuse to support an inhumane industry. If you can buy them direct from a farmer you know for a fact treats his animals humanely so much the better.
You can't really trust 100% when eggs say that they are free range on the packages. Ideas of just what is free range differ greatly. Just do the best that you can. I think we bear a huge responsibility towards the food that we choose to put into our bodies.
We must be as kind when rearing our meat/eggs/milk as possible. We will one day be held accountable for not doing so. And as consumers we must do our part and need to support producers who rear/produce with a conscience as much as possible.
You can use minced chives instead of the spring onions, or even herbs but I like the sharpness of the spring onion.
Use a good cheddar. One that is filled with flavor. A good farmhouse one is best, but always a sharp or strong cheddar. There is only a tiny bit in this omelet, so you want one which will give you the best flavor that it can.
HOW TO MAKE BREAD & CHEESE OMELET
There was a cooking show over in the UK ( and indeed when I went for my screen test for a cooking how one time) where they had all the participants prepare a plain egg omelet. People overthink omelets. They really are quite easy to make.
Especially plain omelets.
If you follow the directions precisely you can be assured of success. Just don't try to hurry it. I think the worse mistake a person can make is to rush an omelet and have the heat up too high.
Make sure you heat is only high enough to make the butter foam and then add your egg. Your omelet will be perfect!
Melt a knob of butter in a small frying pan. Add the bread and cook, stirring occasionally until golden and crispy brown. Remove with a slotted spoon to some paper toweling and keep warm.
Beat the eggs with a little cold water, some white pepper and some of the onion. Melt some more butter in the heated pan.
Once it begins to foam, tip in the egg mixture. Add the fried bread and grated cheese.
Cook gently until set, and the bottom is lightly browned. Fold in half and slide onto a warm dish. Garnish with a bit more chopped onion if desired.
A simple supper yes, but in its simplicity one of the most delicious one you could cook. It needs no bells and whistles. This is perfect just as it is.
To round it out I would suggest serving a lovely green salad on the side with a simple vinaigrette dressing. You could not ask for a better meal than this!
Bread & Cheese Omelet
Yield: 1
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Simple supper fare. All you need is a salad to complete this tasty meal. Fluffy and delicious!
Ingredients
- a little butter (you decide how naughty you want to be)
- 1 thick slice of farmhouse style bread
- (remove crusts and cut into 1/2 inch cubes)
- 2 large free range eggs
- 1 TBS cold water
- dash of white pepper
- salt to taste
- 1 spring onion, finely chopped
- 2 TBS grated strong cheddar cheese
Instructions
- Melt a knob of butter in a small frying pan. Add the bread and cook, stirring occasionally until golden and crispy brown. Remove with a slotted spoon to some paper toweling and keep warm.
- Beat the eggs with a little cold water, some white pepper and some of the onion.
- Melt some more butter in the heated pan. Once it begins to foam, tip in the egg mixture.
- Add the fried bread and grated cheese. Cook gently until set, and the bottom is lightly browned.
- Fold in half and slide onto a warm plate. Garnish with a bit more chopped onion if desired. Serve immediately.
Thanks so much for visiting! I hope you come again!
I found myself with some rather overripe bananas in the house today and so I decided to bake something with them. I hate waste and don't like to throw anything away if I can help it.
I still have cake here from the weekend so cake was out. I thought maybe muffins would be good or a loaf of some sort. I have a great muffin book on my kindle. I used to have the physical copy in the UK, but can't afford to replace it yet.
The name of the book is Mad About Muffins, buy Diana Bonaparte. Its an excellent book. It is in British measures, but that's okay. I can easily cope with that.
I found a recipe in it today for Banana & Coconut Muffins that looked very promising and so I decided to bake them. I have adapted it here for you with North American measures.
One thing about the recipe which really appealed to me is that it only makes 7 medium muffins. I know, an odd number. But so be it. You can bake the 7th one in a ramekin.
I really love my ceramic muffin baker. It gives muffins a really nice crust. I don't like to use papers if I can help it. Usually half the muffin stays in the paper. I think this muffin pan gives a nicer, cleaner finish, but maybe that is just me.
Its anthropology but I bought it at The Bay online last year when I was still living at my sisters.
Another thing about these muffins which appealed to me was the fact that I had exactly the right amount and size of bananas to use. I also had the coconut available as well as the whole wheat flour.
I am sure if you don't have whole wheat flour you can just use plain all purpose flour, but they won't have the same nutty flavor that whole wheat flour imparts, or the fiber.
WHAT YOU NEED TO MAKE BANANA & COCONUT MUFFINS
Very simple ingredients. Deliciously put together.
For the muffins:
- 1/4 cup (60g) butter
- 1/2 cup (100g) soft light brown sugar, packed
- 2 1/2 (250g) small very ripe bananas (unpeeled weight), mashed (a generous 3/4 cup)
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 3 TBS hot water
- 3/4 cup (120g) plain all purpose flour
- 1/4 cup (50g) whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- scant cup (75g) sweetened shredded coconut
To top/finish the muffins:
- 1/3 cup (30g) sweetened shredded coconut
- 2 TBS demerara (turbinado) sugar
My bananas were really ripe, in fact they were mostly black. Don't every throw them away. They are still great for baking. If you can't use them right away, then peel and freeze them!
The original recipe called for muscovado sugar. I can't get that here. It is a type of brown sugar with a higher molasses content. Soft brown sugar works well in its place. Muscovado is just less processed than regular brown sugar.
I know in the UK they basically just have desiccated coconut, or large coconut flakes. Use the desiccated but make sure it is sweetened. Here in Canada we have shredded.
The original recipe called for Malibu which is a coconut rum liquor I believe. I didn't have that. I just used hot water and some rum extract. It worked out beautifully.
The tops of the muffins are sprinkled with coconut and demerara sugar prior to baking. Demerara sugar is known as turbinado sugar here in North America.
In the UK, it is also known as coffee sugar. It is a coarsely granulated brownish sugar that a lot of people enjoy in their coffees.
HOW TO MAKE BANANA & COCONUT MUFFINS
Normally when making muffins you mix the wet and the dry ingredients separately and then fold them together just to combine. The method of making these differs a tiny bit from that.
You want to begin by preheating your oven and prepping your muffin baker. You can use paper liners or butter your muffin baker really well and lightly dust with flour, shaking out any excess.
Melt the butter in a large bowl (either in the microwave or over simmering water). Stir in the sugar and mashed banana, and egg, mixing well together. Stir in the vanilla and rum extracts. (Note: 250g of mashed banana is a scant cup, or a generous 3/4 cup)
Sift both flours together with the soda and salt. Add back any bran from the flour that might remain in the sifter.
Add half the flour to the wet ingredients, mixing well together. Whisk in the hot water and then stir in the remaining flour, stirring to mix well. Stir in the coconut.
Divide the batter between the prepared muffin cups.
Sprinkle the coconut over the top of the muffins, dividing it equally and then sprinkle with the demerara sugar.
Bake in the preheated oven for 30 to 33 minutes, or until the tops spring back when lightly touched or a toothpick inserted in the centre of one comes out clean.
Transfer to a wire rack to cool somewhat before eating. Store any leftovers in an airtight container.
These are probably the yummiest banana muffins I have ever baked, and I have baked a LOT of banana muffins in my lifetime!
The next time you have bananas that need using up, I can highly recommend this banana muffin recipe! I think this is my all time favorite banana muffin recipe.
Its not too sweet or too cake like! It has a lovely crunchy topping from the coconut and sugar, and the flavors are amazing. If you are looking for a good muffin to bake this week, you can't go really wrong with these!
Banana & Coconut Muffins
Yield: 7 medium muffins
Prep time: 12 MinCook time: 33 MinTotal time: 45 Min
Delicious served warm or at room temperature with beautiful banana and coconut flavors.
Ingredients
For the muffins:
- 1/4 cup (60g) butter
- 1/2 cup (100g) soft light brown sugar, packed
- 2 1/2 (250g) small very ripe bananas (unpeeled weight), mashed (a generous 3/4 cup)
- 1 large free range egg, lightly beaten
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
- 3 TBS hot water
- 3/4 cup (120g) plain all purpose flour
- 1/4 cup (50g) whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- scant cup (75g) sweetened shredded coconut
To finish:
- 1/3 cup (30g) sweetened shredded coconut
- 2 TBS demerara (turbinado) sugar
Instructions
- Preheat the oven to 350*F/ 180*C/ gas mark 4. Line 7 muffin cups with paper liners, or butter and dust lightly with flour.
- Melt the butter in a large bowl (either in the microwave or over simmering water). Stir in the sugar, egg, and mashed banana, mixing well together. Stir in the vanilla and rum extracts.
- Sift both flours together with the soda and salt. Add back any bran from the flour that might remain in the sifter.
- Add half the flour to the wet ingredients, mixing well together. Whisk in the hot water and then stir in the remaining flour, stirring to mix well. Stir in the coconut.
- Divide the batter between the prepared muffin cups.
- Sprinkle the coconut over the top of the muffins, dividing it equally and then sprinkle with the demerara sugar.
- Bake in the preheated oven for 30 to 33 minutes, or until the tops spring back when lightly touched or a toothpick inserted in the centre of one comes out clean. They should also spring back when lightly touched.
- Transfer to a wire rack to cool before eating. Store any leftovers in an airtight container.
Thanks very much for visiting today. Do come again!
When I was at the Goucher's Farm Market with my sister one day last week, I noticed they had the most beautiful red potatoes. I could not resist buying myself a small bag!
They were beautifully red in color and just the right size for boiling. I adore boiled potatoes. But then again, I adore potatoes in any way shape or form! I am a potato-holic!
I don't share a lot of side dishes here on The English Kitchen and I am not sure why that is. I often think that the side dishes are the real stars of any dinner!
What is a great production in the theatre without the audience, and what is a tasty main dish without great support on the side lines. We need each other! Side dishes that complement the main are a very important part of any meal!
This was a first time for me making smashed potatoes. Oh, I have made roasted crispy smashed potatoes before. They are lovely.
All crispy edged and buttery. A real delight to eat, and adaptable to many flavors.
These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time.
I have seen these before many times, but thought it was about time I tried them for myself, and am I ever glad that I did! These are fabulous!
To be honest I never thought that potato skins would work in mashed potatoes, or lumps. That is not the mashed potatoes I grew up with, although I have long had an affection for potato skins.
For me the skin is almost the best part of the potato, especially if it is buttery and crisp, but I wasn't sure about the skins in a pot of mash. I grew up thinking that if you had skins left in your mashed potatoes you had done a very bad job of peeling and mashing them! haha
Trust me when I tell you that in this fabulous side dish they totally work. Not only do they add color and texture, but they add fiber and nutrition!
This is quite honestly an excellent side dish that I would even serve to company or on a special occasion such as an Anniversary or even Valentines day! I adapted the recipe from an ATK cookbook entitle The Complete Cooking for Two Cookbook.
WHAT YOU NEED TO MAKE RUSTIC SMASHED RED POTATOES
Its a very simple list of a very few simple ingredients. There is nothing outlandish here.
- 12 ounces (340g) small red potatoes, unpeeled
- fine sea salt and freshly ground black pepper
- 1 bay leaf, broken in half
- 3 TBS cream cheese, softened
- 1 TBS butter, melted
- 1 TBS minced chives or spring onion
I used the smallest potatoes in my bag of red potatoes. Not one was more than about 1 1/2 inches in diameter. I think these are the size which would work best in this recipe.
Why break the bay leaf in half? I was taught that this helps to release all the flavors of the bay leaf and imparts important oils into the dish you are cooking.
Because you will be using some of the potato water to flavor the potatoes at the end, making sure you eke out as much flavor from the bay leaf as possible is important!
HOW TO MAKE RUSTIC SMASHED RED POTATOES
It only looks complicated. Its really very simple, but if you follow each step in the order given and with exactness your potatoes will be exquisite!
First start off with really clean potatoes. Even though your potatoes might look clean, do give them a good scrub in some clean water, and pick out any eyes, etc.
Place the potatoes, along with 1 tsp salt and the bay leaf into a medium sized saucepan. Cover with water to top up by 1 inch. Bring to the boil and then reduce to a simmer and cook, stirring once or twice, until the potatoes are fork tender. (This will take 10 to 15 minutes.)
Drain well reserving 1/2 cup (120ml) of the cooking water. Remove and discard the bay leaf.
- Return the saucepan to the residual heat of the burner and shake the potatoes to dry them out. (About 2 minutes.)
- Whisk the softened cream cheese together with the melted butter and 2 TBS of the potato water until smooth and amalgamated. Stir in 1/4 tsp each salt and pepper along with the chives/spring onions.
Break the potatoes up with the back of a wooden spoon, smashing just enough to break the skins.
Fold in the cream cheese mixture until most of the liquid had been absorbed and chunks of potatoes remain.
If desired, you can add the remaining potato water, 1 TBS at a time to loosen them up a bit. I did not have to do this as mine were perfect just as they were. (Note, they will thicken upon standing.)
Taste and adjust seasoning with salt and black pepper. Serve immediately.
Moist low starch red potatoes are the best to use in this recipe, although you can use white potatoes in their place. They will lack that nice pop of red color, but will still taste fabulous!
Try not to worry/mash the potatoes too much. You want to leave plenty of texture. Add the potato water helps to prevent the potatoes from becoming glue-like on cooling.
This is a real danger with small newer potatoes. I remember early in my culinary journey trying to make mashed potatoes with new potatoes and what I ended up with was a pot of glue. Not appealing in the least to make a long story short!
These are quite simply wonderful. I cannot imagine anything that they wouldn't go with, and in fact they are delicious all on their own!
I enjoyed them with a mix of grilled chicken and broccoli florets. Very yummy indeed. I can imagine they would be fabulous with a nice grilled steak for a special occasion!
I really hope that you will give them a go!
Rustic Smashed Red Potatoes
Yield: 2
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
These are quite simply delicious. Easy to make and a little bit special. They would make a fabulous side dish for Valentines day for those who are making a special meal for the one that they love.
Ingredients
- 12 ounces (340g) small red potatoes, unpeeled
- fine sea salt and freshly ground black pepper
- 1 bay leaf, broken in half
- 3 TBS cream cheese, softened
- 1 TBS butter, melted
- 1 TBS minced chives or spring onion
Instructions
- Place the potatoes, along with 1 tsp salt and the bay leaf into a medium sized saucepan. Cover with water to top up by 1 inch. Bring to the boil and then reduce to a simmer and cook, stirring once or twice, until the potatoes are fork tender. (This will take 10 to 15 minutes.)
- Drain well reserving 1/2 cup (120ml) of the cooking water. Remove and discard the bay leaf.
- Return the saucepan to the residual heat of the burner and shake the potatoes to dry them out. (About 2 minutes.)
- Whisk the softened cream cheese together with the melted butter and 2 TBS of the potato water until smooth and amalgamated. Stir in 1/4 tsp each salt and pepper along with the chives/spring onions.
- Break the potatoes up with the back of a wooden spoon, smashing just enough to break the skins. Fold in the cream cheese mixture until most of the liquid had been absorbed and chunks of potatoes remain.
- If desired, you can add the remaining potato water, 1 TBS at a time to loosen them up a bit. I did not have to do this as mine were perfect just as they were. (Note, they will thicken upon standing.)
- Taste and adjust seasoning with salt and black pepper. Serve immediately.
Thanks very much for visiting today. Do come again!
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