After a beautiful four-day therapeutic break in Beirut, I’m back to my little world of Confetti. I was Beirut for a my friend Maria‘s wedding, which was a very intimate celebration full of dancing and good company. Maria and her husband George are now honeymooning in Italy and France!
Now back to the topic in the title, I prepared this omelet for dinner because it’s been a while that I haven’t had eggs for a meal. I also feel like a fragrant omelet that isn’t too heavy or sophisticated. So I chose thyme and Parmesan cheese.
Ingredients (for 2):
– A knob of butter
– 4 eggs
– 1/2 teaspoon dried thyme
– 2 Tbsp grated Parmesan cheese
– Thin shavings of Parmesan cheese
1. Over medium heat, melt the butter in a pan while you whisk the eggs, salt, thyme and grated Parmesan in a bowl. When the butter has totally melted, pour in the egg mixture and cover the pan.
2. When the bottom is golden in color and the top is somehow dry, flip the omelet over to the other face and cover again so that both faces are golden (just like in the photo).
3. When the omelet is ready, place the shavings of Parmesan on top and turn off heat. The cheese on top will melt from the heat of the omelet.
I never thought I could replace a dinner meal with a smoothie, but here I am having a different smoothie every night for dinner! The smoothies I make have 2 or 3 portions of fruit and 5 almonds, which is basically all the nutrition I need daily from fruits and nuts.
Strawberry and Apple Smoothie (1 glass, as seen in the photo above)
– 4 strawberries
– 1/2 apple
– 5 almonds
– 150 ml of soy milk (you can use regular milk)
– 1.5 tsp of brown sugar
In an electric blender, whizz together all the ingredients into a smooth smoothie!
This is the best orange cake you can ever have! It is made with whole oranges which give it a tangy and somehow bitter taste. You should come smell the house now! Beautiful warm orange aroma!
To make this beautiful cake you need:
– 3 eggs
– 2 cups sugar
– 1/2 cup oil
– A sprinkle of salt
– 3 cups flour
– 3 tsp baking powder
– 1 tsp vanilla
– 2 whole oranges, cut into 8 pieces
1. Preheat the oven to 360F.
2. Whisk the eggs with the sugar and oil.
3. Add the flour, salt, baking powder and vanilla and mix well.
4. In a food processor, puree the whole oranges.
5. Add the orange puree to the batter and mix well.
6. Pour the batter in a greased bundt cake mold and bake in the oven for 45 minutes.
7. Before taking out the cake, test with a toothpick.
A very aromatic and beautifully tangy cake. You probably won’t ever taste a better orange cake!
The new Woody Allen movie … worth watching, don’t you think!? I’m thinking Paris is worth watching at midnight!
Photo via IMDB
For this cute salad there will be no measurements, just a pinch of this and a glug of that. Enjoy!
– A bunch of cherry tomatoes
– A small spoonful of Dijon mustard
– A little bit of olive oil
– A sprinkle of salt & garlic powder
– 1 avocado, mashed
– A squeeze of lemon juice
1. Cut the tomatoes in half and place in a bowl. Add the mustard, olive oil, salt and garlic powder. Mix well.
2. In another bowl, mash the avocado with the squeeze of lemon juice and salt.
3. To prepare the salad, scoop spoonfuls of the tomato salad onto a plate and then top that with a dollop of the avocado salsa.