Omelette....really not worth writing about...but anyway.

Today's menu was two egg omelette (which I let my 5yr old cook herself).  It consisted of two eggs, tasty cheese, green capsicum (green peppers), tomato and fresh chives..... Yummo in 5 minutes.

We enjoyed it.... however the critic in my house, the two year old.  Arose from her slumber, took one bite, spat it out, threw herself on the ground yelling "No! No! no!" After some coaxing I managed to get her to eat a few bites (which she kindly didn't spit out) and that was that.  Then she consumed a whole pear - which originally wasn't on the menu, and half a carrot which I also hadn't added to my Summer weeknight menu... I'll have to take it under consideration.

So ratings are....
34 yr old____________________________** It's OK, great for something we threw together in 5 mins.
5yr old_____________________________ ** Hmmmm Good, something's a bit not good, but it's good.
2yr old_____________________________ less then half a star - OMG No! No! No!, give me a carrot instead.

So, take it or leave it, no matter what the opinion, the omelette is coming to our table again, given that it took 5 mins to prepare and got eaten (at least in part).

xo

Ain't fresh food tha' greatest!

I am totally aware that this pic doesn't translate to digi pic, but I was inspired to write again by a beautiful sight of a creamy risotto (which thanks to obsessive amounts of cooking tv I now know not to stir) adorned with these subtle and fresh looking slices and pieces of mushroom.




I usually start with leek or onion (but I didn't have any today), so I just smashed two garlic cloves and slowly heated them in 2 tbsps olive oil.

When softened I added 1.5 cups aborio rice which I stir to cover in oil. Then add half a cup of dry white wine (but today it was red due to lack of supplies). Let that cook off a little before I start adding the hot vege stock (use vege or chicken). Add the stock little by little allowing the rice to absorb it each time. I used 4 cups total. Half way through cooking the rice I added chopped vegetables (mushrooms and zucchini (courgette) 'cos that's what's left in my refrigerator draw). Lol... Decisions made simple.

When both veg and rice are cooked, I turned off the heat, added a tbsp butter, a small amount of seasoning and 1/4 cup fresh Parmesan cheese. Stir through....

At this point I would normally add a bunch of fresh herbs roughly chopped, but mine are still en route from my mothers house.

Twas good, and took 20mins tops!!

- Posted using BlogPress from my iPhone

It was raining...

So because I've recently entered the domestic life, I indulge myself in one of my enjoyable past times, cooking. So, I enjoy voyering into other peoples kitchens. So, I'm inviting you into mine.

Lets start today. It was raining, cold and windy (a perfect day in the beach suburb of Bondi). So, I checked the pantry and fridge. I had the makings of a poor mans Nachos. So it was Nachos served on lettuce, and topped with guacamole.

Nachos consisted of:

• Corn chips (plain)
• Mexi-beans (alternative refried beans)
• Salsa
• Tasty Cheese (chedder)

I built 2 layers of the above and put it in the oven till the top looks slightly burnt.
Guacamole consisted of:

• Avocado
• Mayonnaise
• Lemon Juice
• (usually spring onion, but there was none)
• Salt (not too much if there is salt on the chips)

When you take the nachos out of the oven, serve on a bed of lettuce topped with the guacamole.
It was really good - my two year old also enjoyed making an artistic arrangement of it.