45. France – Fromage de chèvre omelette

So a bit of an update as it’s been ages since I’ve done anything with this blog (notice a common theme?!) In January we left New Zealand and embarked on a bucket-list journey with our kids through South East Asia and Europe. We’ve had an incredible time journeying through Malaysia, Cambodia, Vietnam, Thailand, the Philippines, Sri Lanka and Bali – including eating and cooking some amazing things. If you want to know a bit more about our journey you can visit our travel blog at www.ouroverseasadventures.com.

Two weeks ago we arrived in France and after a little bit of tripping to London, Paris, Belgium and the Netherlands we’re now settled in the Dordogne region of France for the next 10 weeks.

I keep pinching myself that we’re actually here and living out the dream of spending a summer in France. And my cooking mojo has been well and truly fired up again by going to the local marche and supermarche and seeing all of the wonderful produce on offer. So today I decided to get this blog going again, and share with you (if anyone is still out there ha ha!) some of the things I make here in France.

I also did a couple of great cooking classes in Vietnam and Sri Lanka, so I’ll share some of that on the blog also 🙂

But for now – to share tonight’s dinner with you – fromage de chèvre omelette or goats cheese omelette.

We excitedly visited our local market last Sunday, the day after we arrived here at our house near Issigeac. There was a fantastic array of seasonal fruit, vegetables, duck and duck related products (the speciality of this region), delicious smelling rotisserie chicken and huge pots of paella.

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My daughter purchasing fresh cherries at the market.

But it was the delicious looking cheese everywhere that really got us excited.

Having been in Asia for 4 months where dairy is not a huge part of the diet and is very expensive, we’ve really missed cheese. So when we saw some beautiful looking goats cheese at one of the fromagerie (cheese) stalls, we snapped it up.

Tonight for dinner I wanted to make something meat-free and also have been champing at the bit to try out my new Le Creuset crepe pan that I bought last week at the factory shop near Paris (who knows if you’re supposed to use them to make omelette as well but hey it’s my prerogative right?!) So what better combination than that gorgeous goats cheese in a lovely simple omelette?

I did some quick internet research on fromage de chèvre and came up with the following:

  1. There are 1.7 million goats in the French herd
  2. France is the largest producer of goats cheese in the world
  3. Around 2kg of goats cheese is the average amount purchased by French households for consumption at home
  4. It takes about 6.5 litres of goats milk to make 1kg of goats cheese.

(from www.fromagesdechevre.com)

My four year old said ‘can you make this again Mum’ and my six year old who helped me make this and who’s a massive goats cheese fan was in raptures. Hubby liked it too. I’ll take that as a win 🙂

Fromage de chèvre omelette

Serves 4

  • 8 free range eggs
  • 1/4 cup of milk
  • a small round of fromage de chèvre (you could substitute feta or even camembert),
  • cut or crumbled into small pieces
  • salt and pepper
  • butter
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The beautiful little goats cheese, free range eggs, baguette and MONSTER tomato!

 

Method

  • Break eggs into a jug and whisk briskly until combined. Add the milk and salt and pepper to taste. Whisk again until combined.
  • Heat omelette or frypan (make sure it’s not too large) until hot and melt a small knob of butter. You don’t want to burn the butter so not too hot on the element.
  • Add a quarter of the mixture to the pan and cook until bubbling and mostly set on top (if it’s a little bit runny that’s ok)
  • Add the fromage de chèvre to one half of the omelette. Carefully fold the omelette over the cheese and cook for around 1.5 minutes.
IMG_7552
Note – shiny new crepe pan that cooks perfectly good omelettes!

 

  • Flip the omelette over to the other side and cook for around another minute. Serve

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This is great served with some crusty bread and ripe fresh tomatoes drizzled with some olive oil, balsamic vinegar and a pinch of salt and pepper 🙂

 

 

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