The Recycled Cook

  Breakfast  Mushroom Omelette Today's blog is a simple breakfast dish using up some left over chestnut  mushrooms.  A straightforward dish but a very tasty start to the day and a change for the usual breakfast fry up. It is also a good vegetarian dish. First of all you need to wash, trim and slice your mushrooms, use more than you think you will need as they do reduce in volume when  cooked.  Beat four eggs in a bowl adding a dash of cold water and set aside. Season with some white pepper and fine salt. Heat some oil and butter in a frying pan, if you have some available or can get some locally use Truffle oil to really bring out the flavour of the  mushrooms. Saute the mushrooms in the oil and butter until they reduce by about half the volume. Don't overcook them as you want to keep some texture.  Season with salt and black pepper to taste.  You can at this stage add som...

The Recycled Cook By Adrian Sleeman Spanish Omelette This is not strictly speaking a traditional "Tortilla Española" but is made in the style of one using whatever it is you happen to have available in your fridge.  The traditional version is usually baked in the oven although you can make them using two frying pans, flipping them over half way through cooking. I prefer to start off in a frying pan and then finish the cooking under a hot grill. I have added cheese as it gives a nice crusty finish to the tortilla and adds bags of flavour too. Start by slicing and chopping your ingredients into a large frying pan. There are no rules as to what you can use but try and create a balance of flavours.  I have used new potatoes (still in their skins), red pepper, onion, some spring onion, celery and chorizo. I also added a few slices of left over Parma ham. For a vegetarian version just leave out the meat content. Saute lightly in butter and olive oil until your ...

The Recycled Cook By Adrian Sleeman Basque scrambled eggs (Piperrada / Piperade) A nice easy breakfast blog today, Piperrada (Spanish) or Piperade (French) Basque scrambled eggs is another of those dishes that uses left overs well. Unlike our scrambled eggs it is made in the frying pan rather than in a saucepan or Bain-Marie .  I don't even consider microwaved scrambled eggs as a recognisable version of the above.  Start by simply sweating off onions, peppers and chorizo in olive oil in a frying pan. I like to use home made garlic infused oil to add that extra Spanish (Basque) flavour. When softened to your liking add some roughly chopped coriander or parsley (just tear it with your hands and remove the tougher stalks) and some crushed chopped garlic if you are a fan as I am. You can set these aside and finish the dish later if you like or even prepare this part the night before if you want an effortless breakfast next day. Once you have decided on a time ...

The Recycled Cook By Adrian Sleeman Flamenco Eggs The Spanish name for this is "Huevos Flamencos"  and for me this sums up what Mediterranean cooking is all about, flavour and colour. and it is a great dish to have as an alternative to your usual breakfast. It also makes a delicious supper dish. Flamenco on a plate. As with all of my dishes it is not a rigid recipe, is easily adapted depending on what you have left over in your fridge and making a vegetarian option is just a case of substituting the meat for a suitable vegetable, such as Courgette or Aubergine.  Start by sweating off some chopped onion and Chorizo (if using) over a medium heat until softened, then add crushed garlic to taste, being careful not to catch this or it will be bitter. Set aside and keep warm. Next gently mix some eggs, do not over beat as ideally you want a mix of yolk and egg white in the finished dish. This is not after all a "Tortilla"  Chop whatever left over veget...