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.

Shrove Tuesday!

So, tomorrow is Shrove Tuesday the final day of indulgence before Lent officially begins.  I have never given up anything for Lent but this year I am giving up chocolate and I would like to find out what you all have given up in the past and what you are giving up for Lent this year.  So, please leave comments below :)

I'm a fan of crepe type pancakes because the thick ones are just too much for me, and I eat my pancakes with golden syrup and fresh lemon juice; sometimes I will have Nutella or even peanut butter!  This is the recipe for the pancakes that my mum has always used, they are really tasty pancakes and they are fun to flip.

Ingredients:

Pinch of salt

13 heaped tbsp of plain flour

3 eggs

Enough milk until it is at a consistency that you would like (I like mine quite soupy)

Method:

1. Beat the eggs in a small bowl with a whisk or a fork

2. Spoon the plain flour into a large separate bowl and add a pinch of salt

3. Create a small pool in the center of the flour and pour the eggs in to it - whisk this is up slowly whilst adding the milk.

NB: do this slowly otherwise you will end up lumpy pancakes!

4.  Keep adding milk until the pancake mix is at a consistency that you would like it to be.

NB: if you like thick puffy American style pancakes have the mixture quite thick and cook it in a smaller frying pan.  If you want thin crepe style pancake then use enough to make it a soupy consistency and cook it in a wider pan!


5. Pour oil or add a knob of butter in to your pan and ladel your pancake mix in to the pan!  Use a thin plastic spatula to flip the pancakes and remember to go around the edges so it doesn't stick.  Wait until the first side has gone a darker cream colour and flip it over!


6. Use a microwave safety plate over a lightly heated stove to put the pancakes on, it will keep them warm and it means you can all eat your pancakes together!

Enjoy pancake day everybody, please share your Lent stories below! :)
Here is a photo - by popular demand - of my own pancakes that I made on Shrove Tuesday....

One of my house mates was going to be late home so by putting a large plate on top of a cooling tray and over a slightly heated hob you can keep your pancakes warm and eat them altogether at the table. 

Sweet like chocolate.

These are the most recent chocolate cupcakes I've made; they're for Matthew.  Everybody's cakes are decorated in their own unique way, there is no set design for them, so this is what mine turned out like.

An assortment of sprinkles, sweets and writing pens were used.  Sainsburys have got some great chocolate writing pens out at the moment, they're about £3.

This one I made is like a mini chocolate cake, sponge, butter cream filling and then some more sponge.  Here is the recipe I used to make these cakes.

Ingredients:

• Semi sweet chocolate chips (190 g) 

• Butter or margarine (170 g) 

• Caster sugar (192 g) 

• 3 eggs

• Vanilla extract/ flavoring (10 ml) 

• Self-Raising flour (320 g) 

• Baking soda (12 g) 

• ½ teaspoon salt 

• Milk (355 ml)

Method:

  

1. Preheat the oven to 175 ° C.

2. Melt the chocolate chips and butter together at low heat over a stove.  Stir until the chocolate melts completely and then pour mixture into a bowl.

3. Add the sugar and beat until they are well mixed, then add the eggs one at a time and then the vanilla. 

4. Mix the self-raising flour, baking soda and salt in a separate bowl, then sift into the chocolate mixture.

5. Add the milk to the mixture and then pour into a measuring jug. 

6. Pour into cupcake cases and bake for 20-25 minutes or until a toothpick comes out clean from the cake.

7.  Cool for 10 minutes on a rack and then decorate.

NB -- a really nice little decoration for these cakes, if they are for Valentines day, is a little red heart on top of some chocolate butter cream.  I estimate my butter cream every time, I never use a recipe, but to make the little red hearts to go on top all you need is some white marzipan and red colouring.  Knead the colouring in to the marzipan and then roll it out.  Once rolled out cut out (with a cutter or a knife) a heart shape and then place the heart on a plate, uncovered, overnight for it to dry out.  Apply to cakes as necessary.

Happy baking.