A supper worth singing for This kind of weather makes me yearn for the sort of dishes pulled together from not much really, most likely just what’s in the fridge, served on toast or maybe covered in a cheesy sauce and bubbled up under the grill. Mushrooms on ToastBrunchy type food. Old school holiday stuff. Supper round the fire. No-fuss meals. The kind of thing that hits the spot when hunger makes your stomach cave in, and, importantly, doesn’t take an age to prepare. Omelettes. Don’t let anybody tell you that brought in fast food will feed you faster than making an omelette. In 2 minutes, maybe 3, you can have a hot, tasty and nutritious meal, made from not much more than a few eggs, a scrap of cheese and a sizzle of butter. Delicious. A 7 year-old could do it (just watch the handle of the pan doesn’t get too hot!).
I’m also longing for spring because maybe then I won’t miss my daughter Ilaria so much. She seems to be feasting her way around the UK and is soon to set off to do the same in Europe. Ah. My youth! Not misspent, damn well spent, I think, travelling the world. But I’m envious, of course. Read her first foodie travel blog and you’ll see what I mean. Check out more adventures on Facebook and more pics on Instagram.
Sometimes I yearn for something hot and cheesy, all sort of melty and dribbly. Any old mushrooms on toast won't do. I'm after the no-compromise, flavour-packed, cheesy, melty richer-than-rich version. Yeah. Brilliant. Just make these, you’ll have no regrets.
I don’t know why people don’t cook omelettes more often. They’re so quick, so tasty and so utterly satisfying, that it’s almost criminal to think of dashing off to buy fast food when there’s an egg or two in the pantry. Omelettes are a fairly broad category because they take in not only the classic[…] (http://sharedkitchen.co.nz/2015/08/making-an-omelette/)