Tag Archives: brandy

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

sweet omelette with figs and brandy chocolate sauce … for your #valentyn

Tomorrow is the most important love day of the year… Valentine’s day. Yes, I do make my husband supper every single night, but on Valentine’s day I try and make him something he really loves. Rick loves eggs – he can have eggs for breakfast lunch and supper – in fact given the choice I think he would eat eggs for 365 days of the year. The other thing he loves is chocolate and … figs. Tomorrow, I am going to say I love you with this sweet omelette with figs and brandy chocolate sauce. It might sound strange to think of a sweet omelette but I have to admit, it is delicious. It is simple to prepare and with a glass of bubbly provides the perfect Valentine’s breakfast…lunch or light dinner.
omelet with figs and chocolate

My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs

omelet for your valentine

Sweet omelette with figs and brandy chocolate sauce
(Serves one)
Figs
3 figs, quartered
5 ml butter
5 ml sugar
15 ml brandy
Brandy chocolate sauce
25 g cream
50 g chocolate, cut into small pieces
15 ml brandy
Omelette
3 eggs
pinch of salt
15 ml sugar
10 ml butter
To serve
2 fresh figs, quartered

Figs: Fry the figs in a pan with butter and sugar until soft. Add the brandy and flambé. Set aside.
Chocolate sauce: Heat the cream and poor over the chocolate. Stir until melted and smooth. Add the brandy and stir well.
Omelette: Crack the eggs into a bowl, add salt and sugar and blend with a fork. Heat a 22 cm non-stick pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the centre of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a circle and loosen the edge. Let the omelette sit in the pan for 10 seconds without touching.
Shake the pan to loosen the eggs mixture from the pan. Add the figs and juice to the omelette. Using your spatula, fold over one-third of the omelette. Slide the omelette onto a plate and fold over the other side so that the omelette is a tri-fold. Smother with chocolate sauce and serve immediately with fresh figs and a glass of bubbles.

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flambéed sweet apple omelette = a delicious yellow glowing matter

flambéed sweet apple omelette = a delicious yellow glowing matter

flambéed sweet apple omelette=a delicious yellow glowing matter

Watch me make this by clicing here

Flambéed Sweet Apple Omelette – Every now and then you experiment with something new, sometimes the outcome is just ok and other times it just blows you away. This is what happened to me when I tasted my own rendition of a sweet omelette – whoop whoop – it blew me away and it is so easy to make! But first let me tell you the story how I ended up with fruit and an omelette of all things…

I draw my inspirations from many different people … one person who really inspires me is Lidewij Edelkoort. What a fascinating woman – she is well-renowned as an international trend forecaster in any form of design. The other day I read on her website that yellow is a currently one of the primary fashion colours of the season – and as she says… “ the power of yellow with its strength and radiance, is able to change all volume and all surfaces, giving glow to all matter”. She shared some intriguing, and quite amazing references when it comes to eggs… she took us to France with “eggs + soldiers”…and then to Spain for an omelette. It just got me thinking. Before I knew it, I was traversing the world, the internet and my hoards of cookery books for something, yellow, eggy and interesting…. I eventually found something quite enticing and a recipe that woke up my taste buds….it was an egg + pear omelette … a dessert of all things.

I decided to use apples instead of pears and then used our local brandy to flambé the dessert. It did not stop there though… being my cheeky self, I added some cream, a pinch of nutmeg, a dose of cinnamon, a star anise and a heap of expectation….taste for yourself … it is delicious!

flambéed sweet apple omelette=a delicious yellow glowing matter

 

flambéed sweet apple omelette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2T Butter
  • 4 Granny Smith apples – cored, peeled and cut into 1 cm slices
  • 1 Star Anise
  • 2 Cinnamon sticks
  • 2T Sugar
  • 4 Large eggs
  • 2T Cream
  • 1 Big pinch nutmeg
  • 1 Pinch salt
  • 3T Brandy
Instructions
  1. On medium heat in a big non-stick pan - melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
  2. Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
  3. Stir from time to time but be careful not to break the apples.
  4. In the mean while beat the eggs, cream, nutmeg and salt together.
  5. Then pour the eggs over the apples.
  6. Cook till the eggs are set. Lift it on the sides to make sure it stays loose and your egg mixture does not stick to the pan.
  7. Invert the omelette onto a large serving dish, sprinkle a tablespoon of sugar over the omelette and pour the 3 tablespoons of brandy over the dish. Ignite the brandy and then shake the platter till the alcohol burns of and extinguishes itself. Serve immediately.
  8. Tuck in and enjoy!

 

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white pepper is back …viva! = steak + white pepper sauce + peppery mushrooms

white pepper is back …viva! = steak + white pepper sauce + peppery mushrooms

white pepper is back ...viva!=steak + white pepper sauce + peppery mushrooms

For some time now, some of my foodie friends and I have been wondering whether white pepper is making something of a comeback….well, I can reliably confirm that it is back. That everyday seasoning that for so many years has done duty on our mother’s and grandma’s dinner tables but somehow got lost over the past decades between her black, pink and red peppercorn brothers and sisters … Lady White Pepper … is back!

Before I share more about the return of the white pepper I need to make it clear that my aspirations for this blog are not to win favour, nor benefit from freebies.This is my journey and my experiences with food. This being said I do believe that good experiences need to be shared, and in this instance I just want to shout if from the top of Table Mountain – if you are looking for a good food and wine experience….this is it … go and experience it at De Grendel Restaurant. It is not an inexpensive outing I might add, but worth saving the pennies just to savour this culinary sojourn through amidst the Durbanville vineyards.

But without further blabbering, let me get back to that somewhat magical afternoon and the white pepper….there we were, Sue-Ann and Ilse from Masterchef and foodie doyen and all-round intriguing persona, Errieda, wine-fundi Samarie, cookbook publisher Daleen and De Grendel’s winemaker Elzette – breathing in the majestic views, soaking up the ambience from table to plate. We laughed, we ate, we drank and toasted our shared passion – we became the absolutely fabulous olympic #chicksthatchow! As Errieda said: “Some chase for gold; others chow for gold”!

Back to the white pepper … I tasted the prime rib with white pepper, pearl onions and broccolini that Errieda ordered and it blew me away. It WAS the best steak and sauce I have ever eaten – the sauce combined with the steak just melted in your mouth with a flash grilled flavour, subtle yet striking. This bite confirmed to me that the sultry Lady White Pepper is back … out of the shadows and back on the plate … she is sexy, sharp. shining and ready to take over the pepper world.

Chef Ian Bergh inspired me so much with his creation that I had to try this back at home – my version was also delicious, simple with a dash of brandy and cream. I tried my utmost to replicate the delicate balance, silkiness and sharpness of their sauce, but I have to confess despite my best efforts I fell short … but please do try my recipe – it is still yum! I served the steak with some beautiful white peppery King Oyster mushrooms.

Welcome back in our pots and on our tables Lady … Viva … Lady White Pepper … Viva!

white pepper is back ...viva!=steak + white pepper sauce + peppery mushrooms

steak + white pepper sauce + peppery mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Steak
  • 500 g Prime Rib (I used rump but you can also use fillet) –
  • White Pepper Sauce
  • 1 Small onion – finely chopped
  • 1T Olive oil
  • 1 Knob of butter
  • 1 Clove garlic
  • 40 ml Brandy
  • 200ml Thick cream
  • 3t Fine white pepper ( I even like a little more but be careful, I believe white pepper is deceptively hotter than black pepper)
  • Small pinch of salt
  • 150 g King Oyster mushrooms – sliced length ways
  • 2T Olive oil
  • 1T Butter
  • ½ t White fine pepper
  • Large pinch of salt
  • Squeeze of lemon juice
Instructions
  1. Steak: Fry to your taste. My guidelines - hottest plate, oil, season, +-3½ minutes on each side, rest for 6 minutes.
  2. Mushroom Sauce: Plate on medium - heat a pan and add the olive oil, butter and add the onion. Sauté for about 3 minutes until nice golden.
  3. Add the garlic and sauté for another 2 minutes.
  4. Add the brandy to the pan – not too much as you do not want to set your kitchen alight - heat it up and then ignite the brandy with a match. Flambé the steak by letting the alcohol burn off the liquid. Let it burn till finished – it needs to extinguish itself naturally.
  5. Add the cream, then stir in the pepper along with a pinch of salt.
  6. Taste for seasoning. Heat through for a minute or two.
  7. Pass the sauce through a sieve to catch the onions and garlic – I normally use the sieved garlic and onions as a base for the steak and then pour the sauce liberally over the steak just before serving.
  8. Heat a pan until it is very hot - add the olive oil and butter then add the mushrooms , sprinkle with the pepper and a big pinch of salt. Fry fast for about 3-4 minutes till brown and done.
  9. Add a squeeze of lemon juice and serve hot over the steak.

 

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