Life

James St Recipes: Smoked salmon and goat's cheese omelette, cupcakes with buttercream icing

Smoked salmon and goat's cheese omelette
Smoked salmon and goat's cheese omelette Smoked salmon and goat's cheese omelette

WITH half term coming to an end and a stormy weekend in sight, there is no better time to introduce your children to the kitchen. This is extremely important at a young age, as well as being a great activity to pass time together.

The first dish is a smoked salmon and goat's cheese omelette: both quick and delicious, this meal provides full nourishment for a minimal amount of effort. If you're not a fan of fish, this can easily be switched out for ham and cheese, spinach and tomato or even chicken and peppers.

The second is a cupcake recipe for both kids and adults alike. Simple to create, fun to bake and delicious to eat, it's the perfect way to finish off the school holiday period.

:: For more information, or to book an experience at the brand-new Waterman Cookery School, visit cookinbelfast.co.uk.

SMOKED SALMON AND GOAT'S CHEESE OMELETTE (Serves 2)

:: Ingredients

5 medium eggs

3 sprigs of fine leaf parsley, finely chopped

2 generous knobs of butter

100g of smoked salmon, sliced into pieces

80g of crumbled goat's cheese

2 tablespoons of cold water

:: Method

  • Start by cracking all of the eggs into a bowl adding both the chopped parsley and cold water
  • Season thoroughly with salt and black pepper and using a whisk to beat the eggs together
  • Place a non-stick pan on high heat, adding the butter gradually
  • When the butter is melted pour in half of the egg mixture, swirling around the pan ensuring it is completely covered
  • Having earlier added cold water into the egg mixture this will serve to make the omelette fluffier, due to the majority of cold water becoming steam when it hits the pan
  • Then, reduce the heat
  • When the egg begins to firm add in your salmon and crumbled goats cheese and leave to warm, folding over after a few seconds
  • If folding omelettes is not your forte, they can just as easily be finished off under the grill
  • Once complete, repeat the steps for omelette number two, garnishing with parsley to finish.

CUPCAKES WITH BUTTERCREAM ICING  (Serves 6)

:: Ingredients

For the cupcakes:

250g self-rising flour

175g caster sugar

3 eggs

100g natural yoghurt

175g melted unsalted butter

For the buttercream icing:

225g unsalted or salted butter

400g icing sugar

4 tablespoons of milk

Half-teaspoon of vanilla extract

For coloured buttercream icing add half-teaspoon of food colouring

For chocolate buttercream icing add 1 tablespoon of cocoa powder

:: Method

  • Start by preheating the oven to 170C. Once heated, place a tray of tepid water at the bottom of the oven. While the water is warming in the oven, line a muffin tin with paper cases
  • Next, using a wooden spoon mix all of the dry ingredients together. Then, add the eggs, yoghurt and melted butter mixing thoroughly until combined.
  • Divide mixture equally between the paper cases, and place in the oven for 16-18 minutes.
  • The cupcakes should be golden brown, firm, and spongey to touch.
  • Once thoroughly cooled, decorate at your leisure.
  • For the icing, beat 225g unsalted butter until creamy, gradually adding 400g of sifted icing sugar. Add in milk, vanilla and beat until smooth. Spread onto cupcakes with either a knife or piping bag with star nozzle attachment