Hunter St Kitchen

In the local paper yesterday there was a double page spread about  food bloggers. We weren't featured! One woman even makes money out of her blog.

I have decided that I cannot perfect the soufle until I can perfect the omelette - proper omelette, not the brick-heavy, potato-laden, Spanish variety that has fed the family for years. I had some success. The taste was right, the fluffyness was right, (I deliberately cooked the inside because I don't like  runny centres). However, the left a lot to be desired. I guess it is like pancakes, one must gain confidence in flipping and turning! 

I put the eggs, chopped herbs, salt, black pepper and little blocks of cold butter into a shallow dish. I didn't whisk them until the pan was hot and some butter in the pan was foaming (but not yet brown). Within a minute, I whisked them together and cooked the omelette, folding the edges in with a fork.  I folded both sides inwards but it was in the turning of the whole shape to seal the "join" that I came unstuck. The result was one thick omelette, not a flat one.   As I said, it tasted wonderful! I will try again tomorrow.



Three quick steps - all done within a minute





 



Also, I need some tips from anyone out there about quinoa. I cooked some last night but I think there must be a trick. Mine was all husky. Is that over-cooked or undercooked?  I feel this is a "good" food to eat on a regular basis as, unlike cous cous, it has low GI - and that's supposed to be good.