Pomelette
This is an apple omelette, which can be made in minutes.
2 dessert apples
25g butter
1 tablespoon golden syrup
3 eggs, separated
Demerara sugar
Melt the butter and syrup in a frying pan, over a medium heat. I used our 10" ovensafe pan for this, as you'll need to pop this under the grill.
Otherwise, remove the handles from your oak handled pan.
Peel and chop the apples and add to the pan. Cook gently until soft.
Meanwhile, beat the egg yolks and whisk the whites. Fold them together with a metal spoon - do not overmix.
Pour over the apples and cook for 3 minutes. Heat the grill on HIGH.
Sprinkle the top with Demerara sugar and put under a hot grill until the sugar starts to bubble.
Serve immediately. As someone remarked on Twitter, the Demerara sparkles likes diamonds.
Poached peaches
I bought 4 peaches for £1 in the village shop and decided to make something a little special from my "bargain".
First, I raided the garden for some rose petals - although I could also have used lavender.
40g sugar
300ml water
Handful of rose petals - check for insects :-)
Or, 5 lavender heads
4 peaches
Put the sugar, water and petals in a deep frying pan
Bring to the boil and then simmer until the liquid is reduced by half.
Remove the petals.
Halve and stone the peaches and add to the syrup.
Poach gently for around 10 minutes. Wait until the peaches are cool enough to handle and carefully peel off the skin - it should come away from the flesh easily.
Arrange in a serving dish, pour over the remaining syrup, which will have become concentrated and be sweet and glossy.
Decorate with fresh rose petals and serve at room temperature.
We had some home made lemon biscuits with ours, but brandy snaps would also be a great accompaniment, as would a glass of champagne.
Netherton Foundry 2014 ©
No comments:
Post a Comment