This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod. I made these omelettes often on the boat in Turkey. Easy to prepare, with great and simple ingredients.
2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste
butter, in the pan
Whisk together all ingredients. Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan. Fold omelette into quarters, pie shaped folds and serve immediately.
I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach, Neechi Foods, and Tall Grass Prairie Bakery.
Saturday, March 26, 2016
Saturday, March 12, 2016
This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod. The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina. The butter for the curd is our wonderful Notre Dame butter.
2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)
Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge)
Leave until completely cold before covering the jars.
Lemon Meringue Pie/Tarts
3 large egg whites
1 lemon curd recipe
Pie or tart shells ( I used gluten free Almond tarts from Piccola Cucina, locally made and available at Vita Heallth, DeLuca’s Red River Coop stores, GJ Andrews)
pinch of cream of tartar
2 tbs sugar
Prebake pie and tart shells at 375º for 10-15 minutes.
Fill tart shells with curd.
Whip egg whites with cream of tartar until soft peaks forms. Gradually add the sugar and continue beating until stiff peaks form and appear shiny. Top the lemon filling, making sure to cover completely to the edges. Otherwise the meringue will shrink to nothing.
Bake for 10-15 minutes at 375ºF or until the meringue is golden. Cool on rack completely before slicing.