Hello everyone and sorry it’s been over a week since we last spoke!
Life is just so beautifully busy at the moment that I haven’t had time to do anything, but I guess that is what this post is all about.
Time these days is of the essence in most households.
In the past week, we’ve swapped our entire living room and dining room around pending the imminent arrival of a fabulous new sofa and the infamous Grandma, star and main inspiration of MGTMHTC blog has moved house, so it’s been tiring.
Then there is the little element of pregnancy of course.
During the last two weeks, said bump has appeared from absolutely nowhere, which is amazing because I’m fortunately someone who loves being pregnant – but I’m definitely loving my bed.
For anyone who doesn’t know, I’m nearly six months along!
So as you can see, my days have come and gone faster than chocolate cake in Mr. GTMHTC’s hands and I just need to get cooking.
I presume time is only going to get more precious when baby arrives, and I’m keen to bring the simple food side of things in to the picture.
Tonight, I wanted to get home and create a dinner that was delicious, healthy and easy.
What’s more tuned to that than an omelette?
The last remaining eggs – which were literally fresh from the chicken last week – were still sat in my kitchen along with some unsmoked British back bacon in the fridge, so it seemed silly not to whip up such a simple and nutritious delight.
Now there is a bit of a joke in my family about this.
Mum’s known for being wonderful at some dishes and…not so wonderful at others.
Mama, I know you’re reading so I won’t make you re-live your “tomato-less lasagne” situation OK!
But give the woman some eggs and a bit of cheese and she can make an omelette to die for – and there’s an art to it.
Yes, I have fond memories of watching her patiently move those eggs around the pan, swirling and swishing them as she went.
And there is the point.
We all have busy lives and mine is about to get a whole lot busier, but with memories, a bit of love and a few good ingredients comes simple, tasty and easy food.
5 medium sized free-range eggs
100 ml of milk
3 slices of British bacon chopped in to small 1 cm pieces – smoked or unsmoked, it’s your choice
Quarter of a red onion, thinly sliced
2 radishes chopped finely
Salt and pepper
1 teaspoon of freshly chopped rosemary
Half a teaspoon of English mustard
75g grated medium strength cheddar cheese
2 knobs of butter
1 radish chopped roughly
Melt the butter in a pan on a medium heat.
Fry off one slice of the chopped bacon first and leave aside for later.
Cook off the rest of the bacon with the onion and two chopped radishes. Add in the rosemary after a minute or two.
Whisk the eggs, milk and mustard together and season well.
Turn the heat down and pour in the egg mix.
The key to an omelette is to let it cook for a couple of minutes and then push the mix, from the outside in, to the middle and leave to cook for a further few minutes, letting the egg run to fill in the space.
Repeat until you get to a point where the omelette is rapidly forming in the centre of the pan and you need to swirl the remaining egg mix around the sides of the pan.
When there is no mix left to work with and your omelette is practically cooked – there will be runnier parts on top – sprinkle on the cheese, spare bacon and radish and place under the grill until lightly brown.
There’s nothing better than tucking in to something simple and homemade.
Plus, knowing how to cook a dish because you watched someone do it when you were younger is really heart warming and more so, meaningful.
Which is what food is all about…