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Herby Omelette Canapes

...  Print Herby Omelette Canapes   Makes 30 Canapes Ingredients 2tbsp olive oil 1 small leek, sliced very finely 2 cloves garlic, peeled and sliced finely 50g (2oz) frozen or tinned baby broad beans 1 handful fresh spinach, chopped small 1 handful fresh watercress, chopped small 1 handful fresh parsley, chopped small 5 medium eggs 2tbsp water 2tbsp pine nuts sea salt, to season freshly ground black pepper, to season 6-8 slices of fresh gluten-free brown bread, crusts off Preparation and cooking times Prep. 10 mins. Cook 30 mins Instructions Gently cook the leeks and garlic in a tablespoon of oil until soft but not brown. Warm the broad beans. In a large bowl, beat the eggs with the water, add the leeks and garlic mix and the beans. Add the herbs and pine nuts and salt and pepper to taste. The aim is to make an omelette that is about 2 cms (three-quarters of an inch) thick, so choose a frying pan that is of a suitable size to achieve this. Heat the remaining olive oil in the frying pan until very hot. Pour in the omelette mixture and cook on a high heat until the base is firm. Place the entire pan under the grill to cook the top. As an alternative you can cook the omelette mixture in a shallow ovenproof dish at 180C./350F/Gas Mark 4 for ...

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