Food page briefs 9/28
28.09.11
Microwave Mexican Omelet
Prep Time: 1 minute
Cook Time: 2 1/2 minutes
Makes: 1 to 2 servings
2 eggs
2 tablespoons water
1 teaspoon butter
Shredded Mexican cheese blend
Chunky salsa
- Beat eggs and water in small bowl until blended.
Microwave butter in 9-inch glass pie plate on high until melted,
about 30 seconds. Tilt plate to coat bottom evenly. Pour egg
mixture into hot pie plate. Cover tightly with plastic wrap,
leaving a small vent. Microwave on high 1 3/4 to 2 minutes. Do not
stir.
When top is thickened and no visible liquid egg remains, season
with salt and pepper, if desired. Place half of the cheese on one
half of the omelet. Fold omelet in half with turner; sprinkle with
remaining cheese. Microwave on high 10 seconds or until cheese
melts. Serve with salsa.
Note: The secret of success - a tight cover is essential to achieve
a tender, easily rolled or folded omelet in the microwave. It makes
stirring unnecessary, and it traps steam, which promotes even
cooking.
Source: Bismarck Tribune
The Irish Times - Saturday, October 15, 2011
14.10.11
Compiled by MARIE-CLAIRE DIGBY
Fish in a bag
SuperValu is attempting to get us to eat more fish by selling it filleted and wrapped in a sealed bag with some seasoned butter. First you decide what fish you want to cook, then add your choice of flavoured butter from the tomato and basil, chilli and lime, or garlic and herb varieties on offer. The fish comes ready to pop in the oven or microwave. The bags are sturdy and don’t leak, and fish cooking smells are considerably reduced. Buy the fish at the advertised price, and the butter and bag are free of charge. From Monday, hake fillets are discounted by one-third (€12.05 a kilo instead of €17.99) at SuperValu fish counters.
Web watch thefoodiebugle.com
The standard of writing and photography on food blogs has skyrocketed in recent times. Food writer Silvana de Soissons has harnessed the best new talent to launch what she calls “an online co-operative magazine”, The Foodie Bugle, which comes out monthly. It’s a gorgeous production, and submissions are being accepted from writers and photographers who want to get their work in print online. The image above is of de Soissons’s apple cake with Amaretto, and the very pretty image is by Keiko Oikawa. You can register on the website, and the magazine will drop into your mailbox monthly.
Source: Irish Times
