Fridge Bottom Spanish Style Omelette

This is a very filling omelette made with eggs, potatoes and whatever else you can find in the bottom of the fridge, hence the name.

I usually make it with 2 eggs per person but you choose what works best for you.

• If you have an electric grill turn it on now

• Boiled potatoes cut into small pieces
• 1 Onion - diced
• 2 rashers of Bacon cut into small pieces
• and/or Mattesons smoked sausage - not the whole sausage, just some thin slices - the amount depends on the intensity of the smoky flavour you want in the finished omelette.  
• Half a teaspoon of Mixed herbs if you have them
• Eggs
• Oil 
• Salt & Pepper

I sometimes add in:

• small cherry tomatoes
• mushrooms
• a small amount of grated cheese.

but you can add whatever you like - peppers, green beans, pieces of cooked chicken - whatever you want to use up or really like.


The potatoes can be leftovers from the day before, you could even cook extra with this omelette in mind, or you can cook them freshly, just ensure that they are cut into small pieces.

• Heat the oil in a frying pan (the more people you are cooking for the larger the pan you will need)  then add the potatoes, cook them, turning regularly until they are browned and slightly crispy on all sides.
• Add the bacon and ensure that it is all in contact with the bottom of the pan so that it all cooks through
• Add the onions and cook until translucent and soft
• Add the sliced sausage and anything else you wish, with the exception of cheese.
• Sprinkle the mixed herbs over the top and stir in
• Beat the eggs together and add salt and pepper according to your taste
• Pour the  eggs evenly over the ingredients already in the pan,  pull the bottom layer of egg which has cooked on contact back to allow uncooked egg liquid to make contact with the bottom of the pan, this helps to cook more of the egg.
• If you want cheese on your omelette grate some over the top of it
• Carefully place the pan under the grill to brown the cheese (and ensure the top of the egg is cooked)

This is a whole meal in a pan and is delicious but if you wish you can put it with baked beans.

Chicken with bacon & leek

• 1 Chicken portion (either breast or thigh fillet) per person
• 2 - 3 rashers of bacon
• 1 large leek or 2 smaller ones
• 1 tablespoon flour
• Milk
• 1 oz butter 
• Cheese

• Cut the bacon into pieces
• Cut the chicken into pieces
• Clean and slice the leek

• Melt the butter in a pan and add the bacon & chicken and cook until browned, turning to ensure all sides are done.
• Add the leeks and cook on a low heat with a lid on the pan until softened
• Sprinkle the flour onto the ingredients in the pan and stir in, cook for 1 minute to cook the flour then
• Add the milk, bring to the boil stirring all the time.  
• Turn the heat down and simmer until the chicken is cooked.  
• Add as much grated cheese as you like.
• If the sauce is too thick you can add more milk to thin it. 

Chicken Cacciatori

Although it sounds as though it should be complicated this is a very simple dish.  

• Chicken pieces (again I would choose thigh fillets but it is up to you)  You can cut it into small pieces or leave it whole, you can also leave the skin on.
• Onion
• Mushrooms
• 1 Tin of tomatoes
• Garlic
• paprika
• Oregano (or mixed herbs)
• Flour
• Oil & butter
• Salt & Pepper

Optional

• 1 Red pepper
• 1 Green pepper
• or 
• 1 large carrot

.

• Slice the pepper in half, scoop out the middle and discard, then slice the pepper into strips, cut the onion in half from root to the top, lay flat side down on a chopping board and slice, clean or peel the mushrooms and slice.  If using a carrot instead of peppers peel it,  cut in half and slice into matchsticks.  Peel & crush the garlic.
• Heat the oil in a pan and add the butter (this adds colour and helps to brown the meat)
• Place around 1 tablespoon of flour in a dish and season with salt and pepper.  Toss the meat in the flour then
• Place in the pan with the hot oil and cook until browned then turn and repeat on the other side.
• When all the meat is browned remove from the pan and set aside. 
• Take a little of the oil/butter mix out of the pan (DON'T tip it down the sink, you can use wadded kitchen paper to soak up some of the grease) then add the onions, garlic, mushrooms and whatever vegetables you are using, move them around in the oil to prevent burning, cook until the onion is translucent.
• Empty a tin of tomatoes with then stalk ends removed, into the pan and chop them with a wooden spoon. Stir into the vegetables, add a little tomato puree (ketchup works well if you don't have puree)
• Add herbs and paprika, you can add a touch of chilli powder if you wish but only a touch.
• Return the chicken to the pan, put a lid on and cook for 20 - 30 minutes on a moderate hob, stirring from time to time to prevent it sticking.

Marmite and Pasta

This isn't my recipe, I saw it on a television program but it is so simple that it could be anyone's.  It is very easy and very inexpensive.  If you are a marmite lover you will already have all the ingredients in your store cupboard which means that it is a good standby if you have run out of everything else.  I cannot vouch for the taste of this dish as I am not a marmite lover - I just can't get past the smell!


You simply need 
Pasta
Butter
Marmite.

• Put a fistful of dried pasta per person into a pan of water with a tiny touch of salt (remember that the marmite will be salty), bring to the boil and cook until the pasta is soft with just a hint of bite.  If using spaghetti use approx 120g per person.
• In another pan melt some butter and marmite with a spoonful of the water the pasta is cooking in.  The quantities are up to you depending on the number of people and your individual taste.
• When the pasta is cooked drain it well and toss with the marmite and butter mix.

Carrot and Coriander Soup

• 1heaped teaspoon of coriander
• 1 tablespoon of oil/  knob of butter
• 1lb of peeled carrots
• 2 medium sized potatoes
• 1 onion
• 1 pint of stock
• A little milk

• Heat a large pan and add the coriander.  Give the pan a shake to spread the spice out on the bottom to heat it through well.  Remove from the heat and tip the coriander into another container and reserve for later use.
• Peel and dice the onions
• Peel the potatoes and cut into small cubes.
• Peel the carrots and roughly chop them
• Melt the butter/heat the oil in the pan, add the onions and cook for a few minutes until transluscent.  Add the potatoes and cook on a low heat in a covered pan for 5 minutes.  Shake from time to time to prevent burning. 
• Add the carrots, stir in well, then replace the lid and leave over a low heat for 5 minutes.
• Make up 1 pint of stock with a chicken or vegetable stock cube and a pint of boiling water.
• Add to pan and stir well.
• Bring to boil, then turn down the heat and simmer for 15 - 20 minutes until the carrot is soft.
• Blend the soup either in a liquidiser or with a potato masher, don't worry about lumps it will make for a heartier soup.
• Stir in the coriander and a little milk.

D-Day

Well this is it - most of you will have arrived at university now and the responsibility for feeding yourselves lies with you alone.  You can choose to live off takeaways or prepacked food, or you can cook proper food like your mum made for you.  It is up to you now.........

Have fun!

Bangers in onion gravy with Mash

1 onion
Sausages
Small amount of oil
Stock cube/gravy granules
Gravy browning (if using stock cube)
Flour
Boiling water
Mushrooms if you wish


Potatoes
1 teaspoon of salt (optional)
Flora
Milk

• Peel potatoes and cut into small pieces.  Place in a pan and cover with cold water, adding 1 teaspoon of salt if you really have to 
• Boil the potatoes until they are soft when poked with a knife.
• Put sausages in a frying pan over a medium heat with a little (very little) oil
• Peel onion and cut into small pieces, add to pan with sausages.
• Clean and slice mushrooms if you are using them and add to pan
• Continue to cook the sausages turning frequently to ensure even browning.
• Push the onions around in the pan from time to time so that they don't burn.
• When the sausages are browned, lift them out of the pan and put them on a plate for a while
• Sprinkle a scant tablespoon of flour over the onions and stir in well.  Cook for 1 minute then add boiling water from the kettle, a little at a time with the heat turned up until the gravy is the consistency you like,
• Turn the heat down, add stock cube/gravy granules to the gravy.  If using a stock cube you need to add some gravy browning - just a touch - as grey gravy never ever looks appetising!
• Now put the sausages back in the pan and let them simmer away for a while.
• When the potatoes are soft to the knife, drain off the water, then mash and add a knob of Flora and a splash of milk and stir in well.