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Spanish omelette: a delicious decision for leftovers |
Hot ideas for dining al fresco
Confident we’re in for some settled weather, Clare Latimer serves up dishes to be enjoyed in the great outdoors
WITH so many people ordering hampers from my shop at the moment – destined for Primrose Hill, Hampstead Heath, and Kenwood – I thought I should give you some recipes for your own al fresco feasts.
Surely now that Wimbledon has passed we’ll have a good spell of warm, dry weather so that we can get out the rugs, hampers and frisbees and make off to the green and pleasant lands that are so plentiful in Camden.
I have chosen two recipes that will not melt or spoil if the weather is very hot, as whipped cream and set puddings are a definite no no.
Spanish omelette
The Spanish used to use up all their leftovers on this dish, and so can you. I will list some ingredients that work well in this recipe but you can add other interesting things that you may have in your fridge.
Ingredients
Serves 4
6 eggs
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
2 tbsp olive oil
125g peas, cooked
4 medium sized potatoes, cooked and diced
1 red pepper, cored, deseeded and chopped
125g feta cheese
Salt and freshly ground black pepper
50g cheddar cheese, grated
Handful chives, snipped up small.
Method
Break the eggs into a large bowl and beat with a fork.
Put the onion, garlic and olive oil into a large frying pan and cook gently for about four minutes or until the onion is soft.
Add the peas, potatoes and red pepper and cook for a further three minutes. Add to the beaten eggs and then also add the feta cheese, salt, pepper and the chives. Stir well. Add some fresh oil to the frying pan, pour in the mixture and fry for about 10 minutes over a moderate heat, making sure that you shake the pan frequently to prevent the omelette from sticking.
When the underneath is firm, turn the omelette over by placing a large plate over the frying pan and flipping over, then slip back into the pan. Alternatively you can cook the other side by putting the frying pan under the grill.
Continue cooking until the omelette is set all the way through. It can be eaten hot or cold but is best served with a salad.
Blueberry and mint muffins
I was given a blueberry bush last year and this year has proved very successful as long as I get to there before my chickens when the berries ripen. With the mint sprouting all over the garden it inspired this recipe.
Ingredients
Makes about 12
300g plain flour
100g cornmeal
175g caster sugar
1 tbsp baking powder
Finely grated rind of 1 lemon
½ teasp salt
250ml milk
1 tbsp crème fraiche
2 eggs, beaten
85g butter, melted
300g ripe blueberries
1 desp fresh mint, chopped finely.
Method
Preheat the oven 200C / 400F / gas 6.
Line a 12 hole muffin tin. Put the flour, cornmeal, baking powder, lemon rind, and salt into a large mixing bowl and stir well.
Pour in the milk and crème fraiche and then add the eggs and butter.
Mix well to combine all ingredients and then gently fold in the blueberries and fresh mint.
Spoon the mixture into the muffin cases filling nearly to the tops and then bake in the oven for about 25 minutes or until they are well risen and golden brown.
Either eat warm or store in an air tight tin for up to five days.
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