Om nom omelette

I started this bikini body diet type malarky in preparation for my holiday in Barcelona, we've all tried these diets at least once in our life times so I figured I would share a few of my healthy recipes that fit in with the diet.
So, this is the mini omelette I had for lunch a few days ago with a slice of rye bread.


Ingredients -
2 eggs
Splash of semi-skimmed milk
Salt
Pepper
Oregano
Basil
Handful of Kale
1 Tomato
1/4 courgette


Method -
NB - switch on your grill to high heat first!
1. Chop your vegetables and dry fry them in a small pan with oregano and basil- Tefal have some great small pans that are really handy for fried eggs and small one person dishes.
2. In a bowl, mix the eggs, salt, pepper and milk and then add to the pan.  Cook for about 10 minutes on a medium heat, then place under the grill.
3. Remember to wear an oven glove when you pull the omelette out from under the grill, serve with rye bread, baked beans or salad.


If any of you have ever been on bikini body diets then please share any tips and tricks that you have below, I would really appreciate it.

Pork medallions in a lemon and herb crust.

Hello new followers and welcome to Cooks Cakes and Bakes.

I made this recipe up on my own today; I wanted to make a fancy but price friendly meal for my boyfriend and I ended up with this.  I was in Tesco on Friday after finishing my dissertation, and I thought I'd treat myself to a nice bottle of something.  On my visit there I was wandering and stumbled in to the 'reduce to clear' section and the staff had just pulled up all the food, and found 6 organic Tesco's finest pork medallions for £3!  The recipe was totally experimental and neither Matthew, or I, had eaten pork for many years so it was a lottery as to whether it would go down well or not but it did so YAY!

- Pork Medallions with Lemon and Herb Crust - for two!

Ingredients:

x6 Pork Medallions

x2 heaped tbsp of plain flour

x1 large egg

x2 tbsp of butter

x2 tbsp of Tesco's lemon and four pepper rub

NB -best served on top of peppery rocket leaves with sweet potato chips on the side.  The sweet and peppery tones keep in tune with the herb rub.

Method:

1. Slice up a sweet potato (whatever shape you want) and put them in boiling water.

2. Whilst the sweet potato boils get a medium sized casserole dish, add butter and place the dish under a medium-high heated grill until melted.

2. Whilst the butter is under the grill, whisk your egg in a small bowl.  Spoon your plain flour on to the small plate and mix the herb rub in to it.  Then put a medium frying pan 1/3 filled with oil on a medium-high hob heat ready for frying the sweet potatoes!

3. Get that casserole dish out from under the grill and put it next to the small plate.  Then get your pork medallions, cover them in the egg and then roll them in the flour/herb rub.  Place them in the casserole dish and put them back under the grill for around 20 minutes.

4. Take the sweet potatoes off the boil and strain them.  When you are sure the oil in the pan is heated put the potatoes in and leave them.

5. Now it is time to turn over your medallions!  And then turn them over again 10 minutes later, at this same time turn the grill heat down to low-medium.

6.  Set aside a bowl lined with kitchen roll and then with a straining spoon, carefully take the chips out of the hot oil and put them in the bowl - the kitchen roll soaks up most of the grease!

7.  Get your serving plates ready and put some rocket in the middle!  Then take out your medallions and put them on top of the rocket salad.  Tip your chips onto the plates and eat!

Sorry that the picture isn't very good, I took it on my phone!  All I can say about my experimental/last minute recipes that I've concocted is that they don't tend to come out well, but this one was surprisingly delicious/healthy and Matt, and I, will definitely be eating it again.

Hope you are all having lovely weekend.

Best wishes, Natasha.