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.
My friend Emile Joubert also suggested the following fillings: salmon and cream cheese, bacon and cheese and chopped fresh herbs
Sweet omelette with figs and brandy chocolate sauce
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
pinch of salt
15 ml sugar
10 ml butter
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.
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
- 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
- On medium heat in a big non-stick pan - melt the butter and add the star anise, cinnamon, apples and 1T of sugar.
- Cook with the lid on for 10 min and then cook without the lid for a further 10 min.
- Stir from time to time but be careful not to break the apples.
- In the mean while beat the eggs, cream, nutmeg and salt together.
- Then pour the eggs over the apples.
- 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.
- 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.
- Tuck in and enjoy!