Having suffered from an eating disorder, food preparation has been a fine balancing act. When I was in early recovery I had the same meals for breakfast, lunch and dinner each day. This took away any choice and stress around meal time. I knew exactly what I was eating every day. It was also useful to keep weight gain consistent. It’s only recently I’ve begun to grow bored of the same foods. I’m taking back control of the kitchen and making my own food! I used to love cooking and it’s great to get back to it. I’ve found a couple of great meals so far. I thought I’d share them with you.
Yesterday’s dish was a Red onion and cheese Omelette from Sophie Dahls Cookbook Voluptuous Delights. I managed to get mine for free from old library stock!
I’m a fan of light meals and I always have been. I also love a meal which you can whip up in quickly and doesn’t involve much preparation. This beauty takes ten minutes at the most.
- ½ a small red onion
- About 2tbsp olive oil
- 2 eggs
- Salt and pepper
- 50g/2oz of Red Leicester cheese (any good sharp, hard cheddar like Monterey Jack will do as an alternative)
- Roughly chop the onion. On a low flame, heat 1tbsp of olive oil in a non-stick frying pan. I use a small fat pan as I like my omelettes tidy and plump. Gently fry the onion, letting the edges brown but making sure the middle stays softly purple. This should take about 5 mins. When it looks to your liking, take it out and reserve on the side. Remove any crispy bits from the pan.
- Beat the eggs and season.
- On a low heat again, heat a bit of olive oil in your frying pan and add the eggs. Let them settle for 30 seconds.
Either grate or break the cheese up into rough chunks and put it in the setting omelette. As it melts, pour in your onions and gently fold the omelette in half with a spatula. Depending on how done you like your omelette to be, you can then fry the other side. I like mine very slightly oozing.
This recipe is taken from Miss Dahl’s Voluptuous Delights, published by Harper Collins
- 6 baby plum tomatoes (the original recipe uses cherry)
- 1 tbs olive oil
- 2 slices of tiger bread (any nice will do)
- 1 small garlic clove, peeled
- Dried basil (Fresh basil would probably be better but I didn’t have any)
- Salt and pepper
- Chop the tomatoes into small pieces. Place in a small bowl and add the olive oil, salt, pepper and dried basil (if you’re using fresh, add this at the end). Mix it all together.
- Toast the bread, I used my griddle, as it leaves the centre nice and soft. Now use the garlic clove to essentially butter one side of the toast. Don’t put too much on, I learned it’s spreading even if you can’t see it.
- Tip the tomato mixture onto the toast. Now dig in!
I’m looking forward to cooking more meals over the week!
Wish me Luck x