Also called Omelette Soufflé, this is a mostly forgotten dish, halfway between an omelette and a soufflé. It can be served sweet or savoury depending on the garnish you use—either fresh fruit and jam or a savoury sauce.
4 large free-range eggs, yolks and whites separated
1/2 tsp (2 ml) freshly grated lemon zest
3 tsp (15 ml) unsalted butter
Preheat oven to 190 C.
Using electric mixer, stand mixer or whisk, beat egg whites until stiff peaks form.
Beat egg yolks until light yellow and thickened. Stir in lemon zest; fold in beaten egg whites.
Heat 8 or 9 in (20 or 23 cm) ovenproof pan over medium heat; add butter. Pour in eggs and cook for 1 minute.
Place in oven and bake for about 10 minutes or until omelette is puffed and golden.
Remove from oven and carefully slide onto serving plate. Cut into 4 wedges and garnish with desired toppings. Serve immediately.
Each serving contains: 808 kilojoules; 13 g protein; 16 g total fat (7 g sat. fat, 0 g trans fat); 1 g carbohydrates; 0 g fibre; 141 mg salt
source: "Eggs", alive Australia, Winter 2012
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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