Wednesday, September 18, 2013

An easy but posh breakfast - Herbed Chicken Omelette

Breakfast was never my favourite meal and I often skipped it in my younger sillier days. Better sense has prevailed and now I cannot function without it. Leave me unfed in the morning and I am so crabby I can't stand myself!

Making breakfast is the hubby's duty and usually he keeps things simple with toast and spread, porridge, cereal and milk, or fried eggs with toast and spread. While I do like eggs I don't like fried eggs. I do love omelettes, however, and once in a way he gets creative and whips up an interesting omelette for breakfast. The interesting element often depends on what's lying in the fridge and occasionally a simple but sumptuous creation arrives at the table.

This morning it was a herbed chicken and cheese omelette.

Here's how -

3 eggs
2 slices Britannia cheese
1/2 cup leftover roast chicken
a splash of olive oil

Beat the eggs nicely in a clean bowl. Season with salt and pepper. Heat your omelette pan and add a splash of olive oil. Once the oil is heated well pour in the beaten eggs. Let it just set and then arrange the shredded deboned chicken on one half of the omelette.

Place the cheese slices on top. Fold over the the omelette to cover the filling. Cook the omelette till it is set to your preference. Remove to a plate and serve with hot toast, butter, jam and whatever else you like.

Use any leftover cooked chicken. I make roast chicken very often because it's easy to make and is convenient to have in the fridge for impromptu sandwiches and stuffed omelettes like this one :)

Oven Baked Potatoes and Pumpkin Soup

Some times dinner just falls into place serendipitously. That happened today.

My friend Appu stayed with me for a couple of weeks and one of the things we'd planned to do was make pumpkin soup. She makes an awesome pumpkin soup and was to show me how she does it. Anyway, it was one more among the million things we didn't get around to doing. But the pumpkin was sitting there in the veg box making me feel guilty and so I made the soup myself - my own version of course.

Pumpkin Soup 

1 kg red pumpkin, peeled and cut into large chunks
1 large potato, peeled and halved
2 carrots, peeled and halved.
mixed herbs of your choice

Pressure cook the vegetables till they're all boiled and cooked through. Puree the veggies with a hand blender if you have one or use your liquidiser. Add salt and pepper and whatever dried herbs you fancy. Stir in a bit of butter, and you're done.

If you have fresh celery be sure to add some. Just wash the stalk well and cut into 1cm pieces. If you like the fresh crunch of celery add a few after you have pureed the soup and are heating the soup to serve.

The thing is that this soup, though quite nice, was not exciting enough.

And then I happened to see a post on a food group on Facebook. Oven roasted potato wedges with chilli oil. I read the recipe and it was so easy it called out to me!

Oven Roasted Chilli Potatoes 

4 largeish potatoes, scrubbed really well and cut into medium thick wedges. Leave the peel on.
2 tbsp olive oil
1 tbsp paprika powder

Soak the potato wedges in salted water for at least 30 mins. Be generous with the salt so the potatoes absorb enough.

Preheat the oven. Set it at 200C.

Line a baking tray with aluminium foil and spread out the drained potatoes on the foil. Drizzle liberally with the olive oil and scatter the paprika all over. Give it all a good mix with your hands so the potatoes are well coated with the oil and spice. Bake for approximately 20 minutes at 180C. Check for doneness and bake a few minutes more if required or if you want the potatoes to crisp more.

I served these fabulous potatoes with my pumpkin soup - a match made in heaven!