Tag Archives: chives

Brie & Chive Omelette recipe

Brie & Chive Omelette recipeA quick and easy classic omelette

Serves 2
Time required 10 mins
Per portion:
434 Kcal
36.1g fat (17.2g saturated)
Suitable for vegetarians

Eggs 4
Salt and freshly ground black pepper
Chives small bunch
Butter a knob
Brie or Camembert 110g (4oz)
rind left on Potato wedges (optional)
mixed salad to serve (optional)

1 Break the eggs into a bowl and lightly beat with a fork until just mixed. Add seasoning and use scissors to snip the chives straight in – you are aiming for about 4 tbsp of the chopped chives.

2 Heat a frying pan, add the butter and when it sizzles, shake the pan to swirl the butter around. Reduce the heat a little and pour half of the eggs into the pan. Move the pan around so the eggs are spread out evenly and cook for 1–2 minutes until the omelette is beginning to set.

3 Snip the cheese with scissors in rough cubes over the omelette. Leave on a low heat for 30 seconds, then, using a spatula, fold one-third of the omelette to the middle, then the other third over and slide it onto a plate. Repeat to make a second omelette.

Serve with the potato wedges and mixed salad, if using.

Recipe taken from Take a Box of Eggs, Dairy Cookbook

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Rumbledethumps – such a great name! – originates from the Border regions of Scotland and is a fabulous dish at this time of year using in-season cabbage and comforting mashed potatoes.

RumbledethumpsPreparation time – 15 minutes plus
10 minutes standing
Cooking time – 30 minutes
Calories per portion – 225 Kcal
Fat per portion – 12g
of which saturated – 7.4g
Serves – 4
Suitable for vegetarians

Mashing potatoes, such as Maris Piper 450g (1lb)
Salt and freshly ground black pepper
Green or white cabbage 450g (1lb)
Milk 2 tbsp
Unsalted butter 25g (21oz)
Chopped chives 4 tbsp
Scottish Cheddar cheese 75g (3oz), grated

1 Peel the potatoes and cut into small pieces. Place in a saucepan with 1⁄2 tsp salt and cover with water. Bring to the boil and cook for 10–12 minutes until tender. Drain well and leave in the colander for 10 minutes to dry.

2 Meanwhile, trim any damaged outer leaves from the cabbage. Remove the core, and then slice the leaves finely. Bring a large pan of lightly salted water to the boil and add the cabbage; cover and cook for 5 minutes until just tender. Drain well, shaking to remove excess water.

3 Preheat the grill to a medium/hot setting. Return the drained potatoes to the saucepan and mash well with the milk and butter. Season well. Mix the cabbage and chives into the mashed potato and place in an ovenproof shallow dish. Sprinkle with grated cheese.

4 Cook under the grill for about 5 minutes until melted, golden and bubbling. Serve in individual ovenproof dishes with grilled tomatoes on the vine, or as a side dish to accompany stews.

Cook’s tips
• If preferred, omit the cheese and serve the mashed vegetables as a simple side dish.
• Alternatively, for a non-vegetarian version, add freshly cooked crispy bacon to the mash and cabbage  mixture .

Save £4 when you buy Around Britain Dairy Cookbook

Rumbledethumps is taken from the popular Around Britain Dairy Cookbook which is available for a short period at the incredible price of just £2.99 while stocks last.

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