A's skinny omelettes

These omelette's are very thin and as Liam said are 'a new way of making eggs!'.

They are almost like an egg pancake.

To make 6 omelette's use 12 eggs.

Get the pan very hot, add a bit of butter and when it's melted put in just enough egg mix to cover the bottom of the pan. As the egg sets use a spatula to push the mix in from the edges slightly and slosh the wet egg out to cover the gaps you've created.

As soon as it's set slide out onto a plate rolling as you go so the end result is a folded skinny omelette! The whole process should take 40 seconds per omelette.

These are ideal as a leaving breakast for family about to catch a plane from Marseille airport.

Garlic BBQ chicken

This recipe is so easy that it doesn't really count as a recipe but I'm posting it because A wanted it and it's a bribe for her to start using this blog!

Marinade:

Olive oil
Minced garlic
Minced fresh chilli
Salt & Pepper

I marinated the chicken in the fridge for half a day squidging it around in the marinade ingredients thoroughly.

Having heated the BBQ up really hot I then turned it right down before adding the chicken. I put some extra salt on the skin side of the chicken before putting it down on the grill. I cooked it on a very low heat for about 20 mins turning it once on the skin side to make a nice grill pattern then flipping it onto the flesh side for 5-7 mins.

When the chicken was cooked I put it on a plate in a low oven until ready to serve and it produced a really nice gravy juice.

A - I hope you will now see the value in this blog and post!!!! x

Apple, almond & lavender honey tart

Flap bought some apple juice at Petit Palais market near Menerbes and was given some free Cardinale apples so H decided to make an apple tart.

She made some patee sucre and asked me to make some frangipani to put under the apples. I mixed up some butter, sugar, vanilla essence, egg yolks and ground almonds with a bit of creme fraiche.

Then Liam, Flap and me did an apple peeling, coring and slicing production line while H baked the pastry case blind. When the case was cooked H added the frangipani and layered the thin slices of apple on top.

We glazed it with Lavender honey that I heated gently in a saucepan and sprinkled flaked almonds on top. It was the best apple tart in any of our living memories.