Another cunning plan to keep the blog going over the next few weeks is to showcase some recipes out of the archives... so much love is going into each individual dish that it seems a shame that they should be gathering dust in some monthly archive. I've been sifting through them for you and have selected some that are dear to my heart in one way or another, they're mostly well over a year old, so even if you have seen them before, there's a chance you don't remember them... and for some, I will keep recipe and picture, but indulge in a new introduction if I feel inspired!
First up is what has become one of my favourite breakfast treats...
When you have guests coming for brunch, you probably want something that pushes the boat out a bit, and go way beyond even pancakes or eggs benedict... and here's how!
The idea comes from a birthday cake a childhood friend in Austria was hooked on. Every year, her Mum would make a pile of thin pancakes (crêpes or Palatschinken, as we call them in Austria), with layers of chocolate spread (Nutella) and ground hazelnuts sandwiched in between.
My savoury version works in very much the same way, only using a plain egg & milk mixture for some thinner than thin omelettes, alternating them with layers of whatever is at hand... I've made this in many similar ways before - for example stacked layers of the thinnest possible omelette, interlaced with sunblush tomatoes, bresaola or other dry-cured meat, pine nuts, parmesan and basil leaves.
Depending on the mood, I would fry an omelette, cut in quarters and then assemble individual portions, which means that by the time I got to sit down with my plate, my husband was already wiping his mouth with a serviette and offering to make an espresso... not an ideal set-up for a leisurely Sunday brunch.
So the alternative is to fry the omelettes one after another, keeping them warm in the oven and only assembling when they're all done, then cutting them like a cake. Make sure you separate the individual layers of omelette with greaseproof paper and be VERY careful when you assemble: they're so thin that they break easily... I recommend lifting them with the paper that separates them, then flipping them over quickly - they don't have to be neat, even if they break it's not a major problem, just keep a good one for the top!
Salmon & rocket omelette layer cake
6 large eggs
135 ml milk
250 g super thin salmon (I buy it specially cut for sandwiches at Waitrose)
oil for frying
50 - 70 g rocket salad
Beat the eggs with a fork and incorporate the milk. Heat about 2
tbsp of the oil in a non-stick pan, ladle in some of the egg mixture,
enough to cover the bottom of the pan with a very thin layer of egg.
Cook until just set, then turn over to cook on the other side (all in
all this should not take much more than 1 minute per piece).
Cook all the omelettes until the egg mix is used up, adding more oil as needed. The mixture should yield ca. 5 layers in a regular-sized pan. Keep the omelettes warm, you may want to keep them separate using pieces of foil or cling film to ease assembly later. Be VERY careful when you assemble: the omelettes are so thin that they break easily... I recommend lifting them with the paper that separates them, then flipping them over quickly - they don't have to be neat, even if they break it's not a major problem, just keep a good one for the top!
Assemble the "cake" using a layer of omelette, a layer of salmon, a layer of rocket and repeating these steps until you have used everything up. Finish with a layer of omelette and rocket, sprinkle with freshly crushed black pepper and serve immediately with some crusty bread on the side.