Cheese Omelette
2 eggs , beaten
1 ¾ oz mixed cheese , grated
4 Tbsp clarified butter
salt and pepper
parsley , for garnish
1 non-stick frying pan
1 spatula
1 brush
Step 2Prepare the pan

Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.
Step 3Cook the omelette
Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first




How To Make Chunky Chips

2 1⁄8 oz butter
1 small onion, diced
4 stalks of celery, diced
1 leak, chopped
7 oz mushrooms, chopped
3 Tbsp flour
11 ½ fl oz milk
15 ½ fl oz chicken stock
salt and pepper to taste
1 saucepan
1 wooden spoon
1 liquidizer
1 ladle
Step 1Melt the butter
Place the pan over a low heat, add the butter and leave it to melt.
Step 2Add the vegetables
Add the diced onion, celery, leeks and mushrooms. Sweat them in the butter for about 5 mins without allowing them to colour.
Step 3Add the flour
When the vegetables are soft and onions translucent, add the flour and mix it in well.
Step 4Add the milk and chicken stock
Pour in the milk and then the chicken stock and stir.
Step 5Season with salt and pepper
Before leaving the soup to cook, season it well with salt and pepper.
Step 6Cook for 25 minutes
Leave the soup to cook for about 25 minutes, stirring occasionally.
Step 7Liquidize the soup
After the 25 minutes and when you see the soup has turned creamy, pour it into a liquidizer and blend until no bits remain.
Step 8Taste and season again
Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

ÊÇÑíÎ åÐå ÇáãÔÇÑßÉ : 06-05-2009