When I’m a bit fed up with scrolling Instagram looking for food inspiration, I go back to my old cookbooks. I feel like going through the pages of a cookbook is much more valuable than scrolling internet, but we got so used to tap on the phone, that we sometimes forget how pleasant is to sit on the sofa with a book. At least I forget. You just move your thumb mindlessly up and down with endless photos scrolling in front of your eyes and it can last for hours. Time spend with a book is more precious, it has its beginning and its end, and when you get to the last page you feel like you were back from a journey. A journey written in a book. Even if it’s a cookbook. That’s how I feel after flipping through Sophie Dahl’s “Season to Season”. Each recipe is preceded by a short story from the author’s life, so we’re not only walking through the seasons of the year but also through small but important moments from Sophie’s life. Moments and memories filled with food and people. This book shows that every meal has a story, and this story is different for each person. I’m sure that each of the meal you make has its own story to tell.
As I mentioned many times, I’m not a fan of omelettes. Crispy fried egg is not the taste I like. But I like experiments, so if you say: lets make an omelette with apple cider vinegar, I will definitely go for it! My curiosity is greater than my distaste for omelettes.
And this omelette came out better that expected, if you’re not afraid of vinegar smell in your kitchen evaporating from the pan, and furthermore – you like omelettes, without doubt you should try it. I feel like apple cider vinegar took away that slightly bland and sometimes even sickly taste of omelette. And you won’t absolutely feel any vinegar taste in it. I’ve made just one change to Sophie’s recipe, adding more onion (as I’m a definite fan of onion). Recipe required ¼ of an small onion and I added a whole one. Fortunate I had fresh pack of sumac I bought recently without a reason. I only didn’t have fresh thyme, that’s probably makes a big difference, but I had dried one. If you have fresh one, use the fresh thyme.
The process is a bit smelly as I mentioned. First you have to fry some onion (I fried them a little bit to much in this case) which is actually pretty nice smell (I don’t like when I smell like a fried onion afterwords), then you add apple cider vinegar and your kitchen will fill up with the smell of fried onion and apple cider vinegar, which maybe is not the best duo, but you end up with pretty decent omelette. Not bland at all, cheese, without any acidic after-taste. Not bad actually.
omelette with apple cider vinegar by Sophie Dahl
INGREDIENTS for one omelette:
- 3 eggs
- ¼ small onion (I added 1 whole small onion)
- 2 tsp apple cider vinegar
- handful of grated mature cheddar
- 1 tsp sumac
- 1 tsp fresh thyme (I used dried)
- 2 tbsp butter
- natural rock salt and coarse pepper to taste
Melt one tablespoon of butter on a pan. Chop the onion and fry until soft and golden. Than add pinch of salt and 2 teaspoons of apple cider vinegar, lower the heat and let the vinegar evaporate.
Beat eggs with a pinch of salt and pepper. Add second tablespoon of butter to the pan and pour the eggs. Increase the heat, sprinkle your omelette with cheddar, sumac and thyme. When it’s set flip it and fry for bout 30 seconds on the other side, then serve.