Good news for Chelsea (and anyone who loves Irish produce) – ex Bob Bob Ricard head chef
@Anahaugh is opening her first solo venture in SW10 this spring https://www.hot-dinners.com/201902128092/Gastroblog/Latest-news/anna-haugh-myrtle-restaurant-chelsea-london-irish …
225g/8oz Odlums Gluten Free Tritamyl Self Raising Flour
125g/4oz Caster Sugar
2 Tablespoons Milk
1 Teaspoon Goodalls Vanilla Essence
2 Tablespoons Poppy Seeds
Grated Rind of Lemon
175g/6oz Icing Sugar
Juice of Lemon
- Preheat oven to 170°C/325°F/Gas 3. Grease and base line a 900g/2lb Loaf tin.
- Cream margarine and sugar together in a bowl. Beat in the eggs, one at a time, and next beat in the milk with vanilla essence.
- Gently stir in the flour until completely combined and finally stir in the poppy seeds and lemon rind.
- Transfer to the prepared tin and bake for about 45 minutes until golden brown and a knife inserted into the cake comes out clean.
- While cake is baking prepare the glaze by heating the sugar and lemon juice over a low heat stirring occasionally until sugar has dissolved.
- When cake is baked allow it to stay in the tin to “set” for 10 minutes then pierce top of cake with a fork or toothpick and pour over the glaze.
- When completely cold store in an airtight container.
Everybody, 9-90, should know how to make an omelette, then dinner is only 3 minutes away. Here it is step by step.
- 3 Eggs
- 3 teasp. water
- ½ tablesp. fresh herbs, chopped
- Salt and black pepper
- Knob of butter
- A little butter
- 25g Oyster or button mushrooms, chopped
- 25g Farmhouse Cheese, grated
- Chopped tomatoes, basil, scallions
Prepare the Filling
A non-stick omelette pan is essential. Beat the eggs, water, herbs and seasoning together. Heat the pan well, add the butter, pour in the egg mixture. Work quickly, drawing the egg to the centre of the pan as it begins to set. This allows the uncooked mixture to reach the base of the pan. Continue until you have the omelette cooked to your liking.
Place the filling along the centre of the omelette. Starting at the handle, fold over the omelette by 1/3.Slide the omelette down the pan.
Then, with your hand under the handle, tip the omelette onto a warm plate, making the third fold. Sprinkle with finely grated cheese (optional) and serve with mixed salad leaves.