The Recipe Room

Experts tell us we should eat eggs as they are packed with goodies, but having too many can actually be unhealthy. Enjoying an omelette a week will keep you healthy but not over-indulged.

You have probably heard that too many eggs can cause high cholesterol levels, but on the good side, did you know that eggs are good for your eyes? Being a student, I read a lot and so I have to take care of my eyes so that my eyesight doesn’t deteriorate. What better way to do that than eating a heavenly shrimp omelette with sun-dried tomatoes and Japanese soy? (For more egg options, try this Spanish omelette recipe.)

In a previous post I said I would make more recipes with Japanese soy sauce and the Japanese variant is perfect in omelettes to give them a slightly salty flavour. Add some different vegetables, such as mushrooms and onions, and you have a healthy and scrumptious meal in a jiffy!

Tip! You can also cut it into small squares and serve ´tapas-style´ with a toothpick through each piece.

What we need:

• 4 free-range eggs
• 50ml of full-fat milk
• A handful of washed and peeled shrimp
• a handful of sun-dried tomatoes
• 200g rocket
• 1/2 an onion
• 1 clove of garlic
• 5 small mushrooms
• 50g of grated Cheddar cheese
• 1 tablespoon of Japanese soy sauce
• 1 tablespoon of olive oil

How to make it:

1. Wash and peel the shrimp. Defrost if needed.
2. Wash and cut the mushrooms, onion and sun-dried tomatoes into smalls chunks and grate the garlic.
3. Fry the mushrooms, onions and garlic in the olive oil in a frying pan until soft for about 5 minutes and stirring all the time. Add the shrimp in the very last 5 minutes until they turn pink.
4. Crack the 4 eggs into a small bowl and add the milk and Japanese soy sauce. Whisk together carefully.
5. Pour the egg mixture into a separate frying pan to make the omelette. Let it sit for a minute or two.
6. When hard enough, carefully place a plate on top and try to turn over so it fries on both sides. Attention! This is a tricky part!
7. When the omelette is finished, take it out of the pan. Mix the vegetables, shrimp and rocket all together, laying them in the centre of the omelette and then rolling the omelette so as to make a wrap.
8. Season the top with a bit of salt, pepper and the grated cheese.
9. Serve warm and enjoy!

Serves: 2
Takes: 20 minutes
Level: Easy

Sometimes in the evening I just want a little something. I feel like a small snack to put me to bed without a rumbling stomach so that I get my daily beauty sleep and well-deserved rest. (If I do say so myself!)

On other occasions, I have a house full of dressed-up friends and want to keep them entertained while they wait for the main dish. Sometimes on those occasions, a single glass of white wine just doesn’t cut it because their stomachs are rumbling.

Mini pancakes with savoury toppings is a great way to keep my mingling guests happy while still hungry enough to tuck into the main dish once it arrives on the table.
Be it an evening snack or a formal appetizer, these mini pancakes are perfect and always welcome. Spinach and mozzarella blended with tomatoes and pine nuts are a heavenly combination and will do the trick on any occasion. They are delicious – and so easy to make.

Be prepared to receive recipe inquiries!

What we need:

• 2 eggs
• 75g of flour
• 5 decilitres of milk
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 125g of mozzarella cheese
• 150g of fresh spinach
• 2 chopped cloves of garlic
• 2 tomatoes
• 1 1/2 decilitres of pine nuts

How to make it:
1. Whip together the eggs, flour and milk.
2. Sprinkle the salt and pepper over the mixture.
3. Pour the paste into a mini pancake cast-iron skillet (or one by one if you don’t have one) and fry on middle temperature.
4. Crumble the mozzarella cheese over the mini pancakes when they start to harden.
5. Let the cheese harden.
6. Fry the spinach and garlic in a saucepan using some butter or olive oil.
7. Chop the tomatoes.
8. Add the chopped tomatoes and pine nuts to the spinach and garlic.
9. Place a tablespoon of the mixture onto the pancakes and serve immediately on a large plate.

TIP: If you don’t have an iron skillet for mini pancakes, you can use ready-made blinis found in most supermarkets. Or you can try a similar basic pancake batter recipe.

Serves: 8
Time needed: 20 minutes
Level: easy