Day 12: Mexican style chicken

Before I start, i'd just like to say that tonight...I cooked the best chicken I have ever made! My boyfriend (who is actually mexican) happens to be an incredible cook, and this is my favourite thing he makes, so I decided to try his recipe for myself. Here it is...


Here's what you need:

-3 Chicken Breasts

-Juice of ½ Lime

-1 handful fresh Coriander

-1 tsp. Salt

-1 tsp. Black Pepper

-1 tsp. Sugar

-1 tsp. Garlic Powder

-1 Tbs. Cumin

-1 Tbs. Paprika


Here's how to do make it:

1. Butterfly the chicken breasts then separate. The best way to do this is to place one hand on the top of the chicken and cut through the middle of the chicken. They should be thin for quick, high heat grilling

2. 

Measure out all of your spices and coarsely chop the fresh coriander/cilantro.
3. Place the chicken in a bowl and add all your ingredients to season the chicken (except your lime juice)
4. Coat every part of the chicken until the spices become like a paste, and then squeeze in the half limejuice and mix around. You can let the chicken marinade for an hour or more, but it tastes just as good if you cook immediately.
5. After coating chicken with your spices and lime juice, heat up your barbecue on high heat. You can add a bit of vegetable oil to your chicken or grill plates to prevent the chicken from sticking.
6.  Place the chicken on the grill, and leave for about 4 – 6 min on each side, depending on how hot your barbecue gets. 
7.  The chicken should have grill marks and a bit of char on both sides. Once chicken is done cooking, remove it from the barbecue and slice it up however you like.


You can really eat this chicken with anything, or on its own because it's that good! I heated up some corn tortillas and made some guacamole, beans and rice would go well too...but i'll have to try that recipe another time. Yum yum!

Day 11: Gourmet Grilled Cheese

I've always been a fan of the good old grilled cheese sandwich. I was always excited when mum didn't have time to cook a 'proper' dinner'- grilled cheese to the rescue! So today I thought id take the grilled cheese, and make it more fancy. Martha Stewart has some pretty experimental ones on her website- eventually I want to try them all, since they are so easy and quick.
I choice an Apple and Brie grilled cheese, I like apples, so the idea of apples in a sandwich sounds appetising to me, and because I have quite the sweet tooth.


Here's What you need:
Makes 1 sandwich
- 1/2 green apple
- Butter 
- Brie Cheese
- 1 tbsp honey
- A hand full of Rocket
- 2 slices of bread (I used pumpkin 5 seed bread) 


Here's what to do:
1. Generously butter the wrong side of your bread. Don't butter the inside of your bread- it will leave it too oily.
2. Slice up your brie really thin and cover one side of your bread
3. Slice up apples (nice and thin again)
4. Add honey to the top of the apples
5. Place rocket on the top
6. Add another layer of cheese to the top of the rocket (so everything sticks to the bread)
7. Place the other piece of bread on the top
8. Place your sandwich in a heated pan. Avoid squashing the sandwich, otherwise all your ingredients will ooze out. Grill one side for 1-2 minutes, then flip over. 

Yum! I think I put too much Brie in mine. Brie has a strong taste, so try not to get too excited with it! So go for it...experiment with your grilled cheese, you can't really go wrong- cheese and bread is always going to taste good.

Day 10: Lemon Chicken

So I can officially say that I feel like a Wok-Master! Who ever knew that Woks could be so much fun. They make everything so easy, and I don't think iv'e ever cooked chicken so juicy. Before I began my wok adventure, I found a conveniently named book in our collection called 'Learning to Wok'. This book was pretty dang helpful.
Three things I learnt about wok-ing:
1. Prepare all your ingredients before starting to cook- cut everything before you turn the wok on because it heats up super fast and cooks everything in a few minutes.
2. Heat your oil on high heat before adding anything- make sure you cook meat on high heat, and cook it in batches (not a lot in the wok at one time)
3. Keep tossing everything! 


Here's what you need: 
-500g chicken thigh fillets, cut into 5cm pieces
-1 tbs soy sauce

• -1 egg, lightly whisked
• -35g (1/4 cup) cornflour
• -80ml (1/3 cup) vegetable oil
• -70g (1/3 cup) caster sugar
• -250ml (1 cup) chicken stock
• -60ml (1/4 cup) fresh lemon juice
• -1 x 440g pkt udon noodles (Wokka brand) ...I didn't have these, so I just used instant noodles
• -1 bunch choy sum, ends trimmed, washed, dried...I used Pak Choy instead
• -1 tbs chopped fresh coriander

How to do it:

1. Combine chicken and soy in a bowl. Set aside for 5 minutes to develop the flavours. Combine egg and 2 tbs of cornflour in a bowl and whisk until smooth. Drain soy sauce from chicken and add eggs and cornflour to chicken. Make sure you coat all the chicken well enough.
2. Heat oil in a wok over high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the amount of chicken and cook for 3 minutes, make sure to flip it over to cook on each side. Repeat with remaining chicken, reheating oil between batches.
3. Combine the remaining cornflour, sugar, stock and lemon juice in a small saucepan and stir until smooth. Cook, stirring, over medium heat for 5 minutes or until sauce thickens. It smells good!
4. Steam noodles (or cook your instant noodles) and choy sum (or Pak Choy) in a steamer over a saucepan of simmering water for 4 minutes. I used a microwavable steamer, which was a lot quicker. 
5. Place noodles to serving bowls. Top with chicken and sauce. Sprinkle with coriander.

So now that I know the secret to lemon chicken, I might just have to try something more mysterious next time I go for Chinese. I loved the sweetness and tangy tastes, Im pretty sure rice would go even better with it...worth a try. 

Day 9: Chocolate Walnut Brownies

Believe it or not, besides my deep love for chocolate, i've never attempted to make chocolate brownies. I must say, they were fun to make! It fairly easy. The only problem was finding all the ingredients to make it.  It was a bit of a spur of the moment- chocolate craving that made me choose brownies for todays challenge. The first recipe I came across in 'Women's weekly' cook book which must have been about 20 years old sitting in our collection at home- it looked good, the only problem was I didn't have macadamia's, so i'll have to try that one another time. The recipe I tried out was from the 'Good Taste collection-baking'. 

Pretty much the best thing about cooking anything chocolatey- the smell it leaves in your house...mmm mmm.

Here's the recipe:

Makes 16 

-Melted butter, for greasing

-150g walnut halves

-200g good-quality dark cooking chocolate, chopped

-200g (1 cup, firmly packed) brown sugar 

-125ml (1/2 cup) vegetable oil

-3 eggs, at room temperature

- 1 tsp vanilla essence

-75g (1/2 cup) plain flour

-30g (1/4 cup) cocoa powder

-1/2 tsp baking powder

1. Preheat oven to 170degrees Celsius. Using a shallow, square 22cm cake pan, brush over pan with melted butter to lightly grease. Line the base of the pan with non-stick baking paper.

2. Spread the walnuts on a baking tray and cook in oven for 5-7minutes until lightly browned. Transfer to a board, cool and chop into little bits

3. Meanwhile, place the chocolate in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until chocolate is melted and smooth. Remove the bowl from the saucepan and set aside

4.  Combine sugar, oil, eggs and vanilla essence in a medium mixing bowl. Use electric beaters to beat until well combined and a pale colour. Add the melted chocolate and mix until well combine

5. Sift flour, cocoa and baking powder together over the chocolate mixture. Use a large metal spoon to fold in until combined. Mix in the walnuts too.

6. Spoon mixture into the prepared pan and smooth the top over. Bake in preheated oven for 35minutes or until moist crumbs cling to a skewer inserted into the centre. Remove the pan from oven and set aside until completely cooled. Turn onto a board and cut into squares.

Pretty easy aye? Mine turned out a little bit flat because there was no baking soda in the house- lesson learnt... always check recipe before starting! They tasted delicious- very nutty, in a good way.

Day 8: Mum's special yellow rice

Well, on the eve of such a great public holiday- Australia Day, I thought I would post about one of my most favourite BBQ side dishes of my childhood. This rice dish feels so mysterious to me mainly because of it's colour, and now that I know how easy it is to make, i just love it even more!

-1 Tb oil
-1 1/2 cups rice
-3 cups water
-2 tbs chicken stock
-1/2 teaspoon Turmeric
-1 teaspoon of dry coriander leaves
-1 1/2 sweet chilli sauce (the good kind)
-1 cup of frozen veggies (peas, carrots, corns etc)

1. Heat oil in a large saucepan
2. Put rice into oil, stir for 2 minutes, until rice starts to change colour (more white)
3. Mix chicken stock with water, then place mixture in saucepan with rice, stir for 2 more minutes
4. Add your frozen veggies in (they will defrost nicely in the saucepan)
5. Add 1/2 teaspoon of turmeric, coriander and sweet chilli sauce to saucepan and mix well.
6. Leave the lid on for another 2 minutes

All done! Easy Peasy. It's a perfect think to put on the table at your next bbq. I love that my mum just came up with it after trial and error.

Day 7: Couscous

Today was a beautiful sunny summer's day here in Sydney, and there's one food that I always seem to crave on a day like today- Couscous. Not sure what it is about couscous that makes it so exotic but I think it's the fact that it goes with pretty much anything. Couscous is such a good food to experiment with,  sometimes, surprise surprise they don't really go too well. I found a good-looking recipe in an old 'Super Food Ideas' magazine my mum had in the pantry. For some reason it appealed to me, even though it had everything I don't like in it...tomatoes,rocket and sunflower seeds. 


Here's what you need:
Serves 4
-1 1/2 cups couscous
-1 1/2 cups boiling water
-1 tablespoon olive oil
-1 teaspoon ground fennel seeds
-1 teaspoon ground cumin
-1/2 teaspoon ground turmeric
-1/3 cup pine nuts (or sunflower seeds-I didn't have any of those)
- 60g baby rocket
-100g cherry tomatoes
-a handful of sultana's (I added these after I tasted it-not in the original recipe)


Here's how to do it: (too easy!)
1. Place couscous and boiling water in a large, heatproof bowl. Stand, covered for 4 to 5 minutes or until water is absorbed. Stir with a fork to separate grains.
2. Meanwhile, heat oil in a large frying pan over medium-low heat. Add fennel seeds, cumin, turmeric and pine-nuts. Cook, stirring for 2-3 minutes or until seeds are coated. Remove from heat.
3. *Add rocket, tomato and couscous to pan (you can add chilli too if you want). Gently toss to combine. Serve. 


*I didn't quite read the recipe well enough, even though its only 3 steps long... make sure you toss it all into the pan so it mixes properly and separates. I did it wrong- I added everything to the bowl and mixed so it clumped up a bit.

It's a great dish to have on the side to something like lamb-chops or even a steak of some kind. Part of the reason I didn't like it as much as I thought I would is probably because I was eating it on it's own. Next time i'm going to experiment with some ingredients I actually like. 

Day 6: Banana Walnut Bread

Well, this is what I was craving tonight so Banana bread it is! I've made banana bread before, but never from scratch. I didn't realise how super easy it is to make. And it leaves a lovely smell through the house while it's in the oven. It only took about 15 minutes to prepare and 50 minutes in the oven.


Here's what I used:

-5 ripe bananas, mashed
-1 1/2 cups self-raising flour
-1/2 cup butter, melted
-3/4 cup caster sugar
-2 eggs, beaten
-1 teaspoon vanilla essence
-Pinch of salt
-1/3 cup Walnuts


Here's how to make it:
1. Preheat oven to 350ºF/180ºC.
2. Mash up your banana's in a large bowl- it's easiest just using a fork. Melt butter in the microwave for about 40 seconds. Add butter to the mashed bananas.
3. Add in eggs (make sure you beat them first) and vanilla, and mix.
4. Add in caster sugar and mix.
5. Sift flour last and mix until just combined. Then add walnuts and mix once more!
6. Pour mixture into a greased bread loaf pan.
7. Bake for 1 hour or until a wooden pick comes out clean.
8. Allow to cool before removing from pan. 


Easy as! The walnut's add so much flavour to the loaf mmm-mmmm. You should definitely try this one out yourself!

Day 5: Spinach and Feta Pie

So... its time to show my real, ethnic colours tonight. I’m attempting to make my (Greek) family recipe for Spinach and Feta Pie or as the Greek's call it- Spanakopita. This recipe was given to my mum, from my Yaya (Dad’s mum). It's a dish that I've grown to love and truly appreciate because it's oh, so very yummy! I looked around a few cook-books we had here at home to get a better idea of the technique. Here's the recipe I used today:

Here's what you need:

- Around 600g of fresh spinach (3 bunches) At first it looks like way too much, but it all shrinks down after you boil it.

- 1 onion 

- 2 eggs

- 2 bunches of fresh Dill

- 400g Feta cheese

- 125g unsalted butter

- One packet of filo pastry (Antonious- mums fave filo brand)

- 3 Tbsp Ricotta Cheese

Here's how to make it:

1. Preheat your oven to 180 Degrees C.

2. The first important step with spinach (from the stalk) is to wash it thoroughly. I found the easiest and most effective way is to fill the sink with water, then soak the whole bunch of spinach. Trust me... you want to wash it; I found a not-so-friendly worm on one of the leaves, not so sure he would taste good in the pie.

3. Before chopping the spinach, place it in a large saucepan and cover with water, add a teaspoon of salt and boil. 

4. While that’s boiling, chop up your onions and try not to cry as much as I did this time. Lightly saute' the onions.

5. Break up feta cheese into little bits (I used my hands, its way easier) and place in a large bowl. 

6. Break the stems off the dill and cut up as best as you can. Place it the bowl with the feta. 

7. Once the spinach is boiled, drain the water out with a strainer and chop up as small as you can! Then add it to the bowl.

8. Lightly beat up two eggs and mix them in with everything else.

9. For the final secret ingredient, add three tablespoons of ricotta cheese- not part of my grandma's recipe, but I was feeling adventurous again.

10. Now for the pastry- filo pastry is pretty tricky; if you leave it out too long it will dry out, so you have to work fast! Firstly, melt your unsalted butter in a bowl in the microwave (make sure its un-salted otherwise the salt in the feta and butter will be far too much). 

11. Your going to work with 2 layers of pastry at a time, make sure you put the rest of the pastry under a tea towel so it doesn’t dry out. Place 2 pieces of pastry on top of each other on a board and lightly brush the top with butter. 

12. Brush the bottom of your pan with butter and place your first layer of 2x pastry sheets on the bottom. Do this 4 times so you have 8 layers of pastry as the base of your pie. Try to fold the pastry over the edge of the pan.

13. Place your feta/spinach mixture into the pan, ontop of the bottom layer of pastry. And smooth into the corners of the pan.

14. Do the same thing with the top layer of pastry- 4 layers of 2x filo pastry brushed with butter. Once your done with that, brush the top with butter again, (I know, a lot of butter, but its to make sure the pie doesn’t burn or dry out)

15. Fold the pastry sticking out the edges of your pan over the top.

16. Place pie in the oven for 30-40, minutes until the pastry is golden brown.

The Result:

Taste's just like Yaya's Spanakopita, except don't tell mum...I think mine tastes better. The ricotta breaks up the tastes and compliments the feta quite well. Pretty impressed with my first spinach pie! You can also use this feta/spinach mixture to make spinach triangles! So, I think i'll try that next time to mix it up.

Day 4: Creamy Chicken Penne

Even the name of this meal sounds tasty. When I attempt to make pasta, it usually includes simply buying a pasta sauce, cooking the pasta up and stirring it in. Not nearly as fun and only half as delicious as making it yourself! So today, I say goodbye to lazy pasta and hello to creamy pasta.
I found the base of my recipe on Rachael Ray's website, bless her heart and her wholesome meals.http://www.rachaelraymag.com/Recipes/Creamy-Chicken-Penne
Here's what you need: 
Serves 4
-2 cups penne pasta 

- 1/2 kg boneless skinless chicken breasts, thinly sliced
- 1/2 cup chopped onions
- 1 Tbsp. olive oil
- 170g snow peas
- 1/2 small capsicum. chopped
- 2 tsp. minced garlic
- 2 Tbsp. butter 

- 1 Tbsp. flour
- 1 1/2 cups milk
- 115g Cream Cheese
- 1/2 cup Grated Cheese 

Here's how to do it: 

1. Cook pasta as directed on packet. While the pasta is boiling, cook chicken and onions in hot oil in large pan for 6-8 min or until chicken is done, stirring frequently. Add snow peas, capsicum and garlic; cook and stir 1 min. Remove from heat; cover to keep warm. 2. Melt butter in medium saucepan. Stir in flour until well blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 min. or until thickened, stirring constantly. Add cream cheese, grated cheese, salt and black pepper; cook 1-2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. 3. Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley. 

Magic! There you have it, quick, delicious and super creamy chicken penne! It would have been nice to add some pine nuts and spinach too-might try that next time. You can really add what ever you want to it, it's mainly the creamy sauce that makes it special. Enjoy!

Day 3: Burgers

Today I wasn't feeling too good, so when it came to thinking of what to cook, I got lazy. I thought hey...burger's would be easy to make; pretty much just get some meat, throw some salt and pepper in and toss it on the grill! Well...i wasn't as easy as I thought, and the cooking part (to my surprise) is where I actually got it wrong.
I started by looking up a few meat patty recipe's in some of dad's BBQ cook-book's that he's never opened. There are some pretty interesting ones i'd like to give a try in the future. I really wanted to make a  chicken one, but I couldn't find the food processor (which you apparently need for it). I ended up just asking mum for her beef mince patty recipe. 


Here's how I made it:

- 1/2 Kilo Minces beef 

- 2 grated carrots

- 1/2 onion

- 3 cloves of garlic

- 2 slices of grain bread (use your grater to break it up)

- 1 egg

- 1 1/2 tsp Cumin (mum's secret ingredient)

- 1 tsp salt

-1 tsp pepper

1. Start by chopping your onions up into nice small cubes. Here's where my trouble began; I cut up my onion's too big, so my burger kind of tasted like an onion and carrot patty at times. 
2. Then grate your carrots and while you have the grater out, grate up your 2 slices of bread too. The bread is there for extra flavour and so it all sticks together in the end.
3.Use your garlic press, or man power to cut and press your garlic.
4. Put it all into a nice big bowl; crack an egg inside. Add your cumin, salt and pepper
5. Wash your hands! Mix it all up with your hands.
6. Heat up your pan and put enough oil to cover the bottom of the pan. Heat the oil for a while so it's hot enough to cook your meat all the way through. 
7. Take a hand full of meat and roll it all together, sprinkle a bit of flour over the top so it doesn't stick to the pan. Place in the oil until the outside it a little bit crispy, then flip over. After it's cooked, a good trick is to place it on some paper towel o drain some of the excess oil off.


Add a bun, some cheese, tomato sauce and your done! A good old, slightly healthy burger!


The Verdict:
I will admit, it was quite simple to make. But some how I still messed it up; once I had finished cooking them all and had turned the heat off... I decided to break one open and see how the inside looks. The inside was still quite raw. Fun times- I then had to turn stove on again and re-cook them all. In all fairness, they tasted pretty great. The cumin adds a really good touch to the burger and I would recommend trying it next time you make a burger. But you know what they say; "The burgers are always better at Hungry Jacks". 

Day 2: Apple Crumble

So… tonight I attempted to make one of my most favourite buffet dessert dishes of all time- Apple Crumble.

I have a confession; this one time, I had some friends over for dinner and I had promised to make apple crumble for dessert… since we had just ordered Pizza. I ended up sticking a Sara-Lee frozen apple crumble in the oven and passing it off as my own. I know, I know- I feel the shame. But in all fairness, how many of you have thought of apple crumble as a simple and kind of boring dessert to make? Yeah, that’s what I thought.

I did my research and found that the secret is in the crumble… some recipe’s keep it simple with just rolled oats and flour, where as some are a little more adventurous with cream cheese,  lemon butter, nutmeg and all kinds of crazy spices. Ha… and I thought apple crumble was simple. Let the love for crumble begin!

http://allrecipes.com.au/recipe/9877/the-perfect-apple-crumble.aspx This is the one I'm kind of going with.

All up time: 1 hour to prepare, 30 minutes in the oven.

Serves: 4 dessert lovers 

Here's my recipe: 

Apple Mix:

-5 green apples and two red apples ( I didn’t have 7 green ones)

-½ cup caster sugar

- 1 ½ tsp Cinnamon  (the recipe says just 1, but im a hard core cinnamon lover)

Crumble: 
-1 cup plain flour
-¾ cup (packed) dark brown sugar
-¾ cup rolled oats
-1 Tbsp ground cinnamon
-2tsp ground nutmeg
-2/3 cup melted butter
-2 tsp vanilla essence

Apple Mix:

1-Peel apples: this is the fun part guys! I managed to peal my last apple in one long apple peel string! The feeling of accomplishment is incredible.

2. Cut into 2cm chunks. Make sure your chunks are about equal in size otherwise you will have some mushy apple pieces after you cook them.

Side note: I just discovered that I’ve been cutting apples the hard way my whole life! Instead of cutting it by placing your knife on the core, and cutting down through the core- turn the apple on its side and cut straight in the middle. You get a cool star pattern in the apple, and its so much easier to cut!

3. Place apple chunks in a large saucepan and cover with water

4.Place saucepan on stove, on high for 10 minutes, with the lid on. Take lid off after 5 minutes and stir apples around to make sure they are all cooking okay and to make sure your water doesn’t overflow (like mine did).

5. While the apples are on the stove, mix your ½ cup of caster sugar with 1 ½ Tsp Cinnamon in a large bowl.

6. Mix sugar and cinnamon with the apples

Crumble: 

1. Combine flour (make sure to sift it in to get rid of any lumps), brown sugar, rolled oats,  cinnamon and nugmeg.

2. Put 2/3 cup of butter in a bowl and microwave for 1min. stir and add vanilla essence.

3. Add butter mix to dry ingredients and mix well using a fork. Ensure all ingredients are moist and mixture has a crumbly texture.

Baking:

1. Spread apples evenly in a regular size cake tin, spread crumble mix over the top and place in the oven at 180degrees Celcius. Cook for about 30 minutes, or until top of crumble is slightly brown and crusty.

*Note to self: invest in an apple corer!

How did it turn out?

Well, apart from the fact that it took a lot longer to make than I first thought, this recipe is pretty fool proof. The only thing I would change next time is putting a little less brown sugar, the taste was a little too strong for me. 

It never looks like the picture on the website. I really don't know how one makes apple crumble actually look appealing. But the main thing is...it tasted pretty great. I shared my new found cooking success with my parents. My dad's response- "What-ever this is, it tastes good." Which I think sum's it up quite nicely.

Day 1- Omelettes

Okay every time i've ever tried to make an omelette, it's turned out more like scrambled eggs. So now's my chance to really give it a shot!
To start me off, I did what any clueless cook would do... I Googled the word "Omelette" and with 2 430 000 results, I was overwhelmed. There are so many different variations of an omelette out there; sweet omelettes, savoury omelettes, breakfast omelettes, dinner omelettes, fancy omelettes and humble omelettes. But, the one thing they all have in common... eggs. So i decided to find the simplest recipe online and add to it. http://www.ehow.com/how_2211699_cook-omelette.html 

Here's my recipe:
Serves 2 people (my sister Bek and me)

-5 whole eggs

-A sprinkle of salt and pepper

-Half a lemon

-1 Onion (my arch nemesis)

-1 small mushroom

-Half a Tomato (for all your americans…yes, its pronounced tomarrrrtow)

-A dollop of cream cheese (the secret recipe)

-A few leaves of Parsley

-Regular grated cheese (any kind)

How to do it yourself:

1. Dice up the tomatoes, mushroom and onions. I found that you can really add what ever you want to an omelette, as long as you have the core ingredient- eggs, you're free to experiment. I would have liked to add spinach to it, but there was none in the fridge. 

This is the first time i've ever cut up an onion without crying! Must be the determination kicking in. 

2. Saute' all your raw ingredients in a pan (tomatoe, onion, mushroom). Sauteing is just a fancy way of saying throw it all in a pan with a bit of oil and let it cook for a couple minutes.

3. Crack all your eggs into a bowl (trying to not get any shell in the mix is the key...i did). 

4. Squeeze half a lemon into the eggs; the recipe on ehow says to add lemon pepper seasoning but I didn't have any of that, so I used the real thing. 

5. Add a sprinkle of Salt and Pepper to the eggs.

6. Beat the eggs with a whisk (I'm a firm believer in whisks) until slightly fluffy.

7. Heat your pan on medium heat: make sure it doesn't get too hot otherwise your eggs will stick. Spray your pan with a bit of cooking oil, or rub it with a smidgen of butter.

8. Pour the eggs into the middle of the pan and leave them for about 20 seconds. Pull the sides of the egg into the middle of the pan gently. Work your spatular around the pan to make sure the edges don't burn.

9. Once the edges of the egg become slightly dry and hard, begin to add your ingredients to one side of the omelette. Remember to add cheese first, so they all stick together. Also, remember to add my secret ingredient- Cream cheese (I couldn't find any regular cheese in the fridge). I know it sounds a bit adventurous and gross, but it actually adds so much to the flavour! 

10. Fold one side of the Omelette over the other and let it sit there for a while till it's golden brown. 

Ta Da! There's my first successful Omelette. Doesn't look too special, but it sure did taste good, ask Bek!