Necro Mortis
04-08-2008, 05:24 AM
I LOVE to come up with new recipes and stuff when I have nothing better to do. Which is in fact most of the time. I have gone through phases of cooking one thing so much and changing it a little each time. At this very moment I am cooking something which I have been working on for a while.
I very rarely use a recipe to the letter, I’m always changing it to suit my taste. Here’s what I did today.
As I said, my current project is a cross between a pie and an omelette. It tastes cheesy, a little spicy or peppery and has a nice firm but light texture, a light golden brown colour and top and the rest a light white. Today I have tried adding mashed potato as well, mixing it up with the egg and stuff.
I start out by doing the mashed potato in the normal way, use salt to break them down a bit till their breaking up a little then strain, leave for a round 4 minutes so the excess water goes with the steam or drips away. Then I mash them with plenty of pepper, a dash of cream, a little cheese , a tea spoon of English mustard and a teaspoon of honey. Best mash evah.
Then for the omelette bit. I use 4 eggs, a large dash of milk, some pepper and a few dashes of Tabasco sauce. Mix that all up then put in some flour. Now, this is REALLY random for me but I try not to put too much in, just enough to make the consistency a little thicker. Add a little water to it and a pinch of baking powder. Mix it in good.
Then I take some cheddar and some edam (Y’all know edam. It comes covered in big balls covered in wax. It’s the same kind of cheese that’s in Babybell but better, not so processed) and grate it very finely onto a plate. The amount is also to your preference, if you like cheese load it on.
I find although it did taste nice when I left it like this it seemed to be lacking something. SO, take a medium sized onion and a couple of chillies, cut them up fine and fry them in a bit of butter until the onion is soft and brown. Then with about ¾ of the cheese just bung it in with the rest of the ‘omelette’ and mix it up.
Until today I have just left it at that but today I added the lovely potato mix to it. All I did was mix the omelette mixture with the potato and put in an extra spoonful of mustard for luck. Once all mixed up just stick it in a pyrex pie dish at around 160 degrees in the oven and leave it.
I have just got mine out of the oven now and I have to say, I wish I could put a photo up here because it doesn’t look half bad. A bit like a soufflé. But the proof is in the tasting! I shall report back in say, 10 minutes :D
I very rarely use a recipe to the letter, I’m always changing it to suit my taste. Here’s what I did today.
As I said, my current project is a cross between a pie and an omelette. It tastes cheesy, a little spicy or peppery and has a nice firm but light texture, a light golden brown colour and top and the rest a light white. Today I have tried adding mashed potato as well, mixing it up with the egg and stuff.
I start out by doing the mashed potato in the normal way, use salt to break them down a bit till their breaking up a little then strain, leave for a round 4 minutes so the excess water goes with the steam or drips away. Then I mash them with plenty of pepper, a dash of cream, a little cheese , a tea spoon of English mustard and a teaspoon of honey. Best mash evah.
Then for the omelette bit. I use 4 eggs, a large dash of milk, some pepper and a few dashes of Tabasco sauce. Mix that all up then put in some flour. Now, this is REALLY random for me but I try not to put too much in, just enough to make the consistency a little thicker. Add a little water to it and a pinch of baking powder. Mix it in good.
Then I take some cheddar and some edam (Y’all know edam. It comes covered in big balls covered in wax. It’s the same kind of cheese that’s in Babybell but better, not so processed) and grate it very finely onto a plate. The amount is also to your preference, if you like cheese load it on.
I find although it did taste nice when I left it like this it seemed to be lacking something. SO, take a medium sized onion and a couple of chillies, cut them up fine and fry them in a bit of butter until the onion is soft and brown. Then with about ¾ of the cheese just bung it in with the rest of the ‘omelette’ and mix it up.
Until today I have just left it at that but today I added the lovely potato mix to it. All I did was mix the omelette mixture with the potato and put in an extra spoonful of mustard for luck. Once all mixed up just stick it in a pyrex pie dish at around 160 degrees in the oven and leave it.
I have just got mine out of the oven now and I have to say, I wish I could put a photo up here because it doesn’t look half bad. A bit like a soufflé. But the proof is in the tasting! I shall report back in say, 10 minutes :D