Tag Archives: Breakfast

How to cook an omelette: Julia Child

No clever arrangement of bad eggs ever made a good omelette.
~ C. S. Lewis

I watched this last night just before I went to bed.

No dream last night could distract me from my Julia-omelette-making-mission this morning.

Everything went well until I got to the swirling and jerking bit (a little tricky on the kind of stove we have too which isn’t a flat surface). Good heavens, I was glad none of my flatmates were there to witness it. It was hilarious, especially at 7.15 in the morning! I made myself laugh. Try as I might, it didn’t quite look like how it did in Julia’s video either…

By the time I rolled it onto a plate though, it appeared to look almost like Julia’s… (albeit slightly overdone in my bid to jerk the omelette into a roll… sigh!)

Modifications: I added fresh rosemary leaves to the herb sprinkle on the omelette (see previous post for current-rosemary-obsession-explanation).

Zest and berries

The merry year is born like the bright berry from the naked thorn.
~ Hartley Coleridge

Good morning, and best wishes for a merry Monday.

    Ingredients:
    2 cups all-purpose flour
    2 tsp baking powder
    1/4 tsp salt
    1 tbsp sugar
    2 eggs
    1 and 1/2 cup milk
    2 tbsp melted butter, cooled
    zest of 1 lime
    frozen blueberries
    To serve:
    lime or lemon wedges, sugar, maple syrup, banana slices or toppings of your choice
    Method:
    Preheat oven to 100 degrees C.
    In a medium-sized bowl, mix together the flour, baking powder, salt, sugar and lime zest. Set aside.
    In another bowl, beat egg yolks into milk, then stir in the melted butter. Gently stir this mixture into the dry ingredients, mixing only enough to moisten flour – don’t worry about a few lumps.
    In a small bowl, whip the egg whites till stiff. Fold the egg white into the batter. Golden rule: do not overmix.
    Heat a large skillet over med-low heat. Drizzle olive oil in to cover the base of the skillet. When the oil shimmers, ladle batter on to the skillet, making pancakes of any size. Drop a handful of frozen blueberries onto the pancakes as they are cooking. Adjust the heat of your stove as necessary; usually the first batch will require higher heat than subsequent batches.
    When bubbles appear on the surface and the bottom browns (approximately 2-3 minutes), flip pancake and cook until the second side is lightly browned.
    Serve immediately with toppings of your choice, or hold on an ovenproof plate in the heated oven for up to 30 minutes.
    Yields 4 servings.

Honey-sweet, chocolate-deep

Why, sometimes I’ve believed as many as six impossible things before breakfast.
~ Lewis Carroll

I had a brief affair with cereal last year, when the Vanilla Cluster Cereal boxes at New World used to charm me with their glossy white fronts, delicious pictures splashed across them… promises of good mornings conveyed silently through something mysterious. Something in between attractive packaging and sweet crunchy clusters.

When I moved to Singapore last year for awhile, I spent $14 on a box of muesli at an expat supermarkets and never got through even half of it in a month. It didn’t ‘hit the spot’, and I either had pau (buns) or noodles and soy milk for breakfast, or nothing at all when I was rushing out the door to spend 1.5 hours in the bus and train to get to work.

Back in New Zealand, cereal and milk in a bowl seems like a good idea again.

It seemed appropriate to begin this gusty, grey Saturday with granola making…

The most time-consuming part of this was chopping the almonds; besides this, the recipe was a breeze to replicate. Even though I underestimated the time the cereal would take to cool down, and the chocolate bits are melting amidst the oats and almonds as a result…

Anyway, I have a bowl of sweet, crunchy, lovely lovely granola sitting on my kitchen bench.

The grey skies aren’t as dismal now.

Welcome to a beautiful day in Wellington!

    French chocolate granola
    Recipe adapted from Orangette
    Ingredients:
    3 cups rolled oats
    1/2 cup dessert almonds, chopped
    1/2 cup unsweetened shredded coconut
    2 tbsp granulated sugar
    pinch of salt
    6 tbsp mild honey
    2 tbsp vegetable oil
    3/4 cup chocolate drops
    Method:
    Preheat the oven to 150°C.

    In a large bowl, combine the oats, almonds, coconut, sugar, and salt. Stir well to blend.

    In a small saucepan, warm the honey and oil over low heat, whisking occasionally until the honey is loose. Pour over the dry ingredients, and stir to combine well.

    Spread the mixture evenly on a rimmed baking sheet. Bake for around 10 minutes, give it a good stir (to help it cook evenly) and put it back in the oven for a further 10 minutes, or until golden. When it’s ready, remove the pan from the oven, stir well – this will keep it from cooling into a hard, solid sheet – and cool completely.

    When cool, transfer the granola to a large bowl, storage jar, or zip-loc plastic bag. Add the chocolate, and stir (or shake, if using a jar or bag) to mix.

    Store in an airtight container. Serve with plain milk; soy milk and plain yogurt overwhelm the chocolate flavour.

    Yields around 5 cups.