In a couple of hours we are off to a very fast visit to Milan where we are attending a wedding and I am going to do the photos, I hope that the guests will behave as well as the food and the 'still lifes' I usually shoot, keep your fingers crossed! And when you are tired of doing that, I suggest you to take a go at this month's Paper Chef, the four ingredients are ricotta, chocolate, ginger and something that personifies, if you can say that about food, maybe I should say foodifies, Fall!
I trudge on with my Gluten-free Friday, this week I have created a really simple dish that you can make in a minute and that can be served as a dessert or an afternoon treat! I was given two jars of fig jam from my oldest daughter's boyfriend's mother or was it maybe from la nonna, his grandmother, who knows, I couldn't get more information about its source, they are so very vague at that age when it comes to important things like food! Anyway, I have been looking forward making something with it and here's one example of how I am using it!
SWEET WHISKY OMELETTE WITH FIG JAM AND ALMONDS
2 servings/4 small omelettes
2 eggs
2tblsp sugar
2 tblsp whisky
1 small pinch of salt
fig jam
4 tblsp almonds, blanched and chopped
- Whisk eggs, sugar, salt and whisky until it's a nice, even batter.
- Make 4 thin and small omelettes in a non stick pan, I used butter.
- Put fig jam in a 1/4 of the omelettes, sprinkle almonds over and fold them into triangles.
- Serve.
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