The Perfect Omelet(te), How to Cook It

Written by Michael Sheridan

Continued from page 1

Whenrepparttar butter is foaming pour some intorepparttar 148087 egg mixture, stir it in and then immediately pourrepparttar 148088 eggs intorepparttar 148089 pan.

Shakerepparttar 148090 pan to spreadrepparttar 148091 mixture evenly. Now, using a fork or thin spatula, drawrepparttar 148092 cooked egg away fromrepparttar 148093 edge ofrepparttar 148094 pan and letrepparttar 148095 uncooked liquid run intorepparttar 148096 space created.

Whenrepparttar 148097 omelet is almost cooked, butrepparttar 148098 surface is still soft and liquid, flip one edge ofrepparttar 148099 omelet towardsrepparttar 148100 center ofrepparttar 148101 pan so that it folds over. Then sliderepparttar 148102 unfolded edge onto a warmed plate, rollingrepparttar 148103 folded edge overrepparttar 148104 top of it as you do so.

An omelet cooked in this way requires no filling, except perhaps some fresh, chopped, herbs added torepparttar 148105 egg mixture about 15 minutes before cooking.

What’s that? Oh yes, all right; if you must you can use olive oil instead of butter.

During the 1990s Michael Sheridan was head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters, and runs a free membership club for busy home cooks at

Vegetarian Gourmet----Meatless Makeovers

Written by Cathy O

Continued from page 1

1 jar of Grapeleaves in brine

Filling: 2 cup basmati rice cooked 1/2 cup currants 1/2 cup of pine nuts ground 1/2 cup quorn grounds thawed 2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine) 1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine) 1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine) 1 tsp. sea salt 2 tsp pepper 1 small can tomato paste

Juice of 2 lemons

Removerepparttar grape leaves fromrepparttar 147962 jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still onrepparttar 147963 leaves.

In a large bowl mixrepparttar 147964 filling ingredients together till they are well incorporated.

Carefully separate a few ofrepparttar 147965 leaves and linerepparttar 147966 bottom of a 1-2 gallon stock pot.

To roll take a leaf, place 1 heaping tsp of filling inrepparttar 147967 center ofrepparttar 147968 leaf about 1/2 inch up fromrepparttar 147969 bottom edge. Fold 1/2 inch up overrepparttar 147970 filling, fold each side towardrepparttar 147971 middle, then beginning atrepparttar 147972 bottom again rollrepparttar 147973 whole package up till you have a 1-2" "log.

Continue withrepparttar 147974 rolling process till you use up allrepparttar 147975 filling.

Linerepparttar 147976 rolled leaves up in a circular pattern inrepparttar 147977 stock pot till all are in. Pourrepparttar 147978 juice of both lemons gently overrepparttar 147979 rolled leaves. Place a dinner plate on top with a stone inrepparttar 147980 middle to keep in place. Gradually add cold water till it just coversrepparttar 147981 leaves.

Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.

Remove plate and serve with plain yogurt, yummy.

These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

Cathy O is a successful author who provides information on,, and gourmet recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."

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