Lordy what a week! Down to London for a bit of event production… why is it that they seem to be just like buses… you wait for ages for one to come and then loads come at the same time…?
Nothing, then an event this week… one next week… all completely crazy, plate spinning events.
This week we launched 3 fabulous new sound systems from a company called orbitsound at The May Fair Hotel, in the penthouse suite no less… what a dive! Generally generic, dreadful, marble clad tacky nightmare…why are people so sucked in by this shit? and why are there so many tacky people in London… it’s not cool and it’s not clever!… and yes… it does look like your plastic surgery went wrong! (can you tell i’m tired?)
Lovely new clients though, so we can’t really grumble and the canapes on the night of the event were rather nice… the chef barbecued huge tiger prawns on the terrace and they were served fresh to the guests… really special!
Not so fun this morning when we had to go back into the hotel to strike the event… what a mess… and what a waste… clearly too much champagne drunk by too few people… and from the half-eaten burgers and cold french fries strewn around the room, clearly somebody thought room service would sober them up at 2:30am!
Oh and poor Holly got stung by a wasp on her eye and the whole left side of her face swelled up… poor little monkey…
Of course, this all means we only just made it back to the kitchen. So it was a swift garden omelette was in order… served with freshly grown herbs and the first tender leaves of the salad i’ve been growing.
Normally I wouldn’t bother posting something as work-a-day as an omelette but you know, whilst they’re pretty easy to make, they are in-fact quite hard to get right… or just perfect as I like to think i’ve got them. I even have a friend Claire who makes a special diversion up to the cottage just for my ‘omlins’ as she calls them…
It’s all about the heat, the pan and the trick of not over-whisking the eggs, so the omelette stays light and fluffy and doesn’t become too dense or dry.
I also have a very natty little, heavy based, omelette-for-one pan… essential.
Ingredients per ‘omlin’
breaking eggs
2 large eggs
a dash of milk
2 spring onions – finely sliced
1 medium mushroom – finely sliced
grated cheese of your choice
fresh basil and coriander – torn
So, in some melted butter (always butter for an omelette) saute the spring onions and the mushrooms.
then break the eggs into a dish, add a splash of milk and beat it lightly with a fork but don’t over beat it at this stage.
get the pan to an even hot heat and poor the egg into the pan, then very quickly push the mixture away from the sides creating folds in the omelette, letting the liquid run down into the gaps you create. keep doing this all the way around.
add the torn herbs, salt and pepper and grate some strong cheese in here.
it’s now up to you how you like your omelette, I like to turn mine over to cook it slightly further on the runny side, but only for a second…
so fresh and super fast!
and that’s it… my tip is to keep making them… like a pancake, the first one sometimes goes wrong, but then you’ve prepared the pan for the next one, which should be a success!
eat and of course, enjoy!
