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Active Retirees : Active Retirees June-July 2012
40 | www.probussouthpacific.org Mushroom and herb omelette • 2tbs extra virgin olive oil • 1tbs butter • 1tbs high-quality balsamic vinegar • Salt and pepper • 1 sprig of rosemary and a few sprigs of thyme, fresh and whole • 1tbs chopped fresh thyme leaves, extra • 3 free-range eggs • A big handful of chopped mushrooms (see note) • 1 clove garlic, crushed • 50g low-fat cheese, grated • A handful of rocket leaves and baby spinach leaves 1. In a non-metallic bowl, mix together 1tbs of the olive oil, the balsamic vinegar, salt and pepper to taste, the sprig of rosemary and the thyme. Set aside. In another bowl, lightly whisk the eggs with salt and pepper. Set aside. 2. Add the remaining olive oil to a medium frypan over high heat, then fry the mushrooms for a couple of minutes, until just browning, Reduce the heat to medium, add the garlic and cook, stirring, for another minute. Remove from heat and add to the pre-prepared bowl. Stir and cover with a clean plate to keep warm. 3. Return the frypan to medium heat and add the butter. Add the egg, swirl the pan so that the egg coats the bottom evenly and reduce the heat to low. If the outer edges are cooking more quickly than the middle, drag the cooked edges to the centre of the pan and tip the pan so the uncooked egg runs to the edge. 4. Once the omelette is nearly cooked through, spoon the mushrooms (discarding the herb sprigs and retaining the liquid) over half of the omelette, followed by the cheese. Fold the omelette in half and slide onto a plate. Gently toss the salad leaves with a couple of teaspoons of the retained mushroom liquid – not enough to weigh them down – and serve alongside the omelette.•• Make it sPecial Button mushies are fine for everyday, but for something really tasty, try adding a few different types of mushrooms. Swiss brown and portabella are available almost everywhere now, as are dried porcini – soak a couple, squeeze them out, chop them up and add them to the mix for a flavour kick. Different herb combinations work a treat in this recipe. Try switching the rosemary and thyme for fresh basil leaves and stalks, sage leaves or dried oregano, sprinkling chives over at the end, or even using coriander and chilli in an Asian-inspired version – leave out the balsamic. Food, glorious food Along with medicine, a balanced diet is key to keeping blood sugar under control in people with type two diabetes. Consuming complex carbohydrates instead of simple sugars, or cutting out carbohydrate foods altogether and adding protein to stave off hunger, can keep blood sugar stable – helping to ward off complications. health Thinkstock
Active Retirees April-May 2012
Active Retirees Aug-Sept 2012