12/01/2012 by D.

1 large or two medium potatoes
1 cup frozen peas
2 oz cubed cheddar
6 eggs
tbsp butter
pinch salt

Peel the potato and cut into 1cm cubes.  Boil in salted water until tender (different varieties take longer or shorter, so test after about 5 mins).  When nearly done, tip in the frozen peas for a minute, then drain the lot.

Break the eggs into a bowl and whisk in the salt.  Cube the cheddar.

When you are ready to cook, melt the butter in a frying pan then add the potatoes and peas.  Sprinkle over the cheese, then pour on the egg mix and tip to ensure good distribution.

Cook on a medium heat until you can see a thick layer of egg is cooked, (but you can smell no burning!).  Heat the grill, then put the frying pan under the grill for around 5 minutes until the omelette is golden on top.  Use a knife to ensure the centre has no runny egg - if so, place back under the grill for a minute or two (turn it down a bit to make sure it doesn’t burn), then recheck.

Serve with a leafy green or cucumber salad and a nice mustardy dressing.

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12/01/2012 by D.

fruit: oranges, Gala apples, avocado, kiwi, bananas, Conference pears
veg: Ambo potatoes, onions, carrots, courgettes, celeriac, Crown Prince squash, cauliflower, chard

The first thing I now do on finding a quarter squash in the bag is to remove the seeds and bake it for 40 minutes at 200c.  Straight away, before it has time to go mouldy!  Then it is either delicious eaten warm, mixed with feta and topped with toasted seeds, on it’s own with a little butter and salt, mixed into mashed potato, or made into a squash soup with some chicken stock (you can tart it up with curry spices or chilli and coconut depending on your tastes).  Just for heaven sake cook it, then you can leave it in the fridge to use, as it is delicious!

Tonight’s supper is going to be cheese, potato and pea omelette.  A handy standby loved by little and big ones alike.  It is great served with some fresh green leaves mixed with a punchy dressing.

Other menu items that will make it onto this weeks’ blackboard are: floret pasta bake, ricotta and chard spaghetti and some courgette risotto.  The celeriac will probably made into a remoulade and eaten with baked spuds and steaks.

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