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14-Days' Menus
Day Nine
Breakfast
Breakfast Omelettes
These are basic omelettes with a variety of
toppings. You could use the toppings listed below one
at a time or combine them for variety.
| Basic ingredients
2 eggs per person
1 tbsp milk or cream
salt and black pepper to taste
lard or butter for frying
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Toppings
streaky bacon
cooked ham
mushrooms
Cheddar cheese
chopped lamb’s kidney
anchovies
shrimps mixed with cream
tomatoes
fried onions with grated cheese
herbs
flaked smoked haddock
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Break the eggs into a small bowl, add the cream or
milk and salt and pepper to taste, and beat until
frothy. Melt the lard or butter into a frying pan and
pour in the egg mixture. Cook over a moderate heat
until it becomes firm. When the omelette starts to
set, spread the topping onto it and continue cooking
until the omelette is set. Fold in half and serve.
Toppings. The cooked ham should be cut small
before adding and the Cheddar cheese grated before
adding. The bacon should be cut into small pieces and
fried first, the omelette mixture being poured over
it.
Follow with a piece of fruit
Lunch
Chicken kebab made with a sliced, roasted chicken
breast (with its skin) wrapped in a pitta with 50g (2
oz) feta cheese and salad.
Dinner
Kidneys à l’orange
Cut 4 sheep’s kidneys in half, lengthways, skin
them if necessary (if using ox kidneys, cut into
pieces). Melt 25 g (1 oz) butter in a deep frying pan
or a saucepan, put in the kidneys and fry brown. Chop
1 shallot and 2 mushrooms small and add to the
kidneys, season with salt and pepper. When these have
fried brown, stir in 1 tsp flour and brown this. Pour
in ½ pint stock and simmer for about 20 minutes,
with the lid off to reduce the stock. Flavour with
grated orange peel and serve hot on a buttered Almond
and Parmesan pancake (Basic Recipe 1) or slice of
buttered toast. Serves 2.
Dessert
Full-fat natural yogurt or cream and fresh
strawberries
Total Carbohydrate: 45 g (65g if toast is
eaten)
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