Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot

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– don’t get it too brown and crisp. Remove the crusts if you like, then butter the toast. Cover each slice evenly with demerara sugar and sprinkle with cinnamon.

      images Put the toast under the grill for 1–2 minutes until the sugar has melted a hit to make a crisp coating. Cut into fingers or triangles.

      images Spoon the apple slices on to a small plate and arrange the cinnamon toast around them.

      SERVES 2

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      CROISSANT WITH CREAM AND BLACK CHERRY CONSERVE

       Unless a croissant is superb in flavour and texture, I think that halving and grilling it is by far the nicest way to serve it – either with butter or with a sweet or savoury filling. Here, a combination of three of my favourite foods makes an indulgent occasional treat.

      1 croissant

      1–2 tbls black cherry conserve

      1–2 tbls thick double cream, crème fraîche or soured cream

      a little icing sugar (optional)

      images Slice the croissant in half horizontally. Grill on both sides until crisp and lightly browned.

      images Spread the bottom half with black cherry conserve, cover with the cream, then replace the top half of the croissant.

      images Sift a little icing sugar over, if you like.

      SERVES 1

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      (left) Panettone with Fresh Figs, (top) Croissant with Cream and Black Cherry Conserve, (right) Cinnamon Toast with Honeyed Apples

       EGGS, CHEESE & DAIRY FOODS

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      These foods are easy to turn into a quick feast, with dishes such as Tortilla, Spinach and Stilton Creêpes, Haloumi with Spiced Leeks or Chocolate Amaretti Pudding. Cheese is perfect for simple instant meals – see No-Cook Cheese Feasts for ideas – and yogurt, soft cheeses and cream form the basis of quick and easy desserts. Dairy products do contain fat, but used in moderation and balanced with vegetables, fruit and cereals they definitely have a place in a healthy, fast-food diet.

      SUN-DRIED TOMATO AND HERB OMELETTE

      2 eggs

      4 sun-dried tomatoes in oil, drained

      2 tbls chopped fresh herbs, such as chervil, chives and parsley

      salt and freshly ground black pepper

      15g / 1/2 oz butter

      images Break the eggs into a bowl and beat them lightly until just combined. Chop the sun-dried tomatoes and add to the eggs, together with the herbs. Season with salt and pepper.

      images Put a 15cm/6 inch frying pan over a medium heat. When it is hot add the butter, turn the heat up and swirl the butter around – don’t let it brown.

      images Pour in the eggs, tilting the pan to distribute them evenly, then, using a fork, draw the set edges towards the centre and let the liquid egg run to the edges. Repeat until the omelette is almost set.

      images Tilt the pan over a warmed plate, then fold the edge of the omelette over to the centre and let it fold over again on to the plate. Serve immediately.

      SERVES I

      VARIATIONS

      1 CHEESE AND HERB

      Grate 40g/l1/2 oz Gruyère cheese and add half to the beaten eggs instead of the tomatoes. When the omelette is almost set, sprinkle the remaining cheese over the centre.

      2 FRESH TOMATO

      Skin, de-seed and chop 1 large tomato, warm it through in a little butter in a small pan and season. When the omelette is almost set, spoon the tomato over the centre. You could add some slivers of spring onion, or some fresh basil or other herbs, too, if you like. Turn out the omelette and serve dusted with finely grated fresh Parmesan cheese.

      SOUFFLE OMELETTE

       Halfway between a soufflé and an omelette (though far quicker to cook than a soufflé) a soufflé omelette makes a pleasant change and can be served with sweet or savoury fillings.

      If you are making a sweet soufflé omelette, for a flashy finish fill the omelette with your chosen mixture, fold it in half, then sift 2 tablespoons of icing sugar over the top and caramelize the sugar by laying a red-hot skewer on top for a moment or two in a criss-cross pattern.

      2 eggs, separated

      salt and freshly ground black pepper (for a savoury omelette)

      15g / 1/2oz butter

      images Heat the grill. Put the egg yolks into a bowl, add 2 tablespoons of water, and some seasoning if you’re making a savoury omelette, and mix well.

      images Whisk the egg whites until they stand in stiff peaks, but don’t let them get too dry. Stir a spoonful of beaten egg white into the yolks, then gently fold in the rest with a metal spoon.

      images Heat a 15cm/6 inch frying pan over a moderate heat then put in the butter and tilt the pan so that the butter coats the sides. Pour the egg mixture into the pan and cook over a moderate heat for 1–2 minutes, until golden brown underneath. Put the pan under the grill for 1–2 minutes to brown the top of the omelette.

      images Cut across the centre of the omelette (don’t cut right through it), spoon your chosen filling (see below) over one half, then fold over the other half. Lift the omelette out of the pan and serve.

      SERVES 1

      SAVOURY

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