The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Monday, June 20, 2011

Ollie's Cheese Omelette

Omelettes are one of my favourite food items to make. Omelettes are basically a mixture of beaten eggs and milk with whatever vegetables and herbs you like. 

I usually add green onion fresh from our garden if I have it, red pepper, various herbs from my garden (parsley, chives, thyme, oregano) and cheese. Salt and pepper are to taste.

After you mix the eggs (4 eggs makes a nice supper size omelette) and a bit of milk, you heat some butter or margarine in a skillet. When the butter is sizzling (but not burning!) pour in the egg mixture. Then toss in your finely chopped herbs and onion.

As the omelette cooks it will start to come up in big bubbles. You have to gently lift the edges while tipping the pan so that the liquid egg runs underneath. That's what cooks the omelette so you don't have to flip it over.

When you see only a little bit of liquid egg on top, add the cheese. 








My Omelette Packets
I like to cut the omelette in half when it is almost done, then I gently fold the edges over from each side, to make a small folded packet. I let the two packets cook a little bit longer and then they go on the plate.

If I'm making these for supper, I usually steam some asparagus and make country biscuits. Yummy and filling!


Wednesday, June 15, 2011

Harvesting Herbs for Cooking


Today I harvested some of our herbs from the garden. Sage, Oregano, Rosemary and Thyme were growing well. In fact my Thyme is flowering!

I cut the herbs early in the morning. Not so early that they were damp from dew but a bit later after they were quite dry.









Rosemary & Oregano
I love the smell as I cut them and placed them on paper towels inside my wicker basket.













Herbs on Paper Towels



Next I shook the herbs to get rid of dust and bits of debris, then I placed them all on paper towels. I wanted to be sure they were fairly clean and dry before bundling them for tying.









Herbs Drying on Racks
Herbs are tied together in small bundles, then hung upside down to dry on my antique towel rack in the kitchen.  You would not believe how good it smells in there!

The tea towel is placed to stop direct sunlight from hitting the herbs. It's a south facing window, not the best spot for drying herbs but it's the only place where I have the wooden racks that are perfect for drying.

When the herbs are completely dry I will place them in green glass containers and store them in a cool dark pantry for use in my cooking.