Monday, July 23, 2012

Zucchini Goat Cheese Omelet

My mum and dad have by far, the BEST vegetable gardens around. I'm not going to even mention the flower beds because this is a food blog, but lets just say that they could easily be featured in Better Homes & Gardens! This year the zucchini harvest was plentiful!  Just tonnes and tonnes of fresh, beautiful zucchini. Needless to say, I was richly blessed to receive a zucchini-filled care package in the mail earlier this week and decided to make the most out of those delicious little guys. This is a nice, light summer omelet which I hope you will enjoy! Bon appetit!

ps - The picture is a little dark, my apologies, but I had to use this one because I didn't want to display my flopped, failed to be properly formed omelet for all the world to see.  Taste over presentation, taste over presentation ...

red onion, thinly chopped
goat cheese
3 eggs
splurt of milk
salt/ground pepper
thinly sliced zucchini
fresh baby spinach

1. Mix your eggs, milk and salt/pepper in a large bowl and set aside. Pan fry the red onion until fragrant and tender and add your zucchini. Grill until lightly browned. Add everything to the egg mixture.

2. Over medium heat and a lightly oiled pan, fry your egg mixture until the top starts to look kind of cooked. Add the fresh spinach and goat cheese and then flip. Serve hot and enjoy!

Frozen Orange Sherbet Cream Sickle Dessert

This dessert is an orange cream-sickle lover's heaven. It's truly divine and quite possibly my favourite summer dessert. I've also made it with raspberry sherbet and blended fresh raspberries into the creamy part as well, but the orange is definitely my favourite. A perfect summer treat. A couple of hints when making this dessert - you'll want to pre-freeze the plate that you're going to serve it on to avoid a melty mess and you'll also want to make sure that you freeze the whole thing for a good day to make sure that it's good a solid. This just might be a "could have bought it at Loeb" kind of cake! Bon appétit!

2 cups orange sherbet, softened (enough to have approx. 1 1/2" of sherbet on base of pan)
1 pkg. (8 oz.) cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 cup frozen orange juice concentrate
rind of 1 orange
2/3 tub thawed coolwhip

1. Line a bread loaf pan with foil. Spread sherbet onto bottom of prepared pan to form even layer. Freeze 10 min.

2. Meanwhile, beat cream cheese in large bowl with mixer until creamy. Gradually add condensed milk, orange rind and frozen juice (I just dollop in 1/2 the can of frozen juice concentrate), beating until blended. Whisk in cool whip; spread over sherbet in pan.

3. Freeze the whole thing for a good 6-7 hours, or, ideally overnight. To unmold, invert pan onto a pre-frozen plate; remove foil.  Enjoy!