Tag Archive | "french cuisine"

French Omelet with Ham and Cheese

This basic french omelet recipe will be a favorite with the kids. What child does not like ham and cheese.

Ingredients

  • 2 eggs, beaten
  • 1 tablespoon of water
  • 2 teaspoons of butter
  • 1 tablespoon of fresh chives, finely chopped
  • 1 tablespoon of fresh basil leaves, chopped
  • ham, diced in cubes
  • cheese, grated

Cooking Instructions

Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly.

Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown.

Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath.

Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate.

Serve the french omelette immediately with some herbs as garnish.

Posted in Breakfast & Lunch, Cheese, EggComments Off

Rouille

Rouille is a classic french garlic mayonnaise with cayenne pepper and saffron. Saffron gives the dish its distinctively red color. The word “rouille” actually describes the red colour of the mayonnaise. Rouille is traditionally served as an accompaniment with french fish soup.

Ingredients

  • 3 egg yolks
  • 1/4 teaspoon of mustard
  • 4 garlic cloves, chopped
  • 1 tablespoon of white wine
  • 1 teaspoon of saffron
  • 1/2 teaspoon of cayenne pepper
  • 1 1/2 cups of olive oil
  • 1 tablespoon of lemon juice
  • salt

Cooking Instructions

Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.

Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.

Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.

Serve as a dip with crackers or it can accompany french fish soup.

Posted in EggComments Off


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