Omelet with asparagus and serrano

“Dear Lianelle

We have a long weekend coming up soon and your father told me to write you and tell you to come visit…

“…I received a phone call from Aunt Betty.  You know how very elegant and stylish she is, never cooking without her string of pearls? But then, let’s not forget the wonderful and elegant meals she broils up with those pearls!  She told me about her humiliating experience the other day and I just had to share this part with you…

” ‘Her granddaughter of five was visiting for the weekend, a real cutie she is, and asked Grandma for a boiled egg for lunch. While waiting for the water to come to boil, Aunt Betty put the egg, taken from the fridge door, into the pocket of her skirt, to get the edge off the cold egg. Then the telephone rang and now you also know that Aunt Betty does enjoy a telephone! After a final third goodbye to her good friend, sorting out their dates for their antique shopping and luncheon afterwards, she needed to drop in at the bathroom…..all those many cups of Earl grey she believes in drinking every day…..and right there is where disaster struck your elegant aunt and her precious raw egg, hidden and forgotten in her pocket!’

Now I’ll leave the rest up to your imagination! Suffice to say, elegant or not, when it comes to a raw egg in the pocket and a toilet seat, we’re all pretty much in the same kind of scramble!….

Love Mom”

PS: I’m sending you this omelet recipe your father and I had for dinner last night and just to be a little naughty I sent it to Aunt Betty too!

Omelet with asparagus and serrano

  • Tomato salsa: dice a mixture of red, yellow and orange tomatoes, sprinkle wit lemon juice, salt, pepper and drizzle with olive oil.
  • 2 eggs
  • a tablespoon of milk
  • knob of butter
  • 2 spring onions, roughly sliced on the diagonal.
  • salt and pepper tot taste
  • about 4 asparagus spears
  • some shredded serrano ham, or other ham of your choice
  1. Cut the tomatoes into dice, mix lightly and add salt and pepper, lemon juice and olive oil to taste.
  2. Steam the asparagus until just tender.
  3. Saute the spring onions quickly until translucent, but still bright green.
  4. Lightly beat two eggs, add a tablespoon of milk.
  5. Heat a small skillet, add the butter and pour in the beaten eggs. Break the egg lightly up with a fork and when it start to settle, leave on low heat until puffed up.
  6. Take from the heat while the top of the egg is still runny and slide off on a plate.
  7. Place the sauteed spring onion and 4 to 5 asparagus spears onto the one half of the omelet. Fold the other half over.
  8. Top with the shredded serrano ham, flavour with salt and pepper and drizzle with olive oil.
  9. Serve immediately with the tomato salsa on the side.

                                One portion

This post is dedicated to my dear friend Colette, who was the inspiration for this “story and recipe”. She was taken to hospital into intensive care today…Colette, get well soon, we have so many laughs (like this story) awaiting us all the tomorrows ahead..

This is an entry for WTSIM…breakfast favourites, hosted this month by Johanna at Thepassionatecook.

Ice cream versus salad

Ice cream versus salad

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How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food…all food.

I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual…and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!

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To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces… stuff some in your mouth while you’re at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.

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For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with…crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don’t forget somecrunchy red cabbage sliced finely for great color and crunch….

In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.

On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you’re off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare…why else have you gone to so much trouble!

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Dessert. No can’t do without dessert. To keep to the theme of health, you take lots and lots of strawberries…do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves…and of course you pulled out some weeds while you were there. OK, the mint..you add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste…you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf…and please, don’t plant a tree!

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So, off I go to fetch another Magnum…enjoy your lunch!