Does My Bomb Look Big In This?

Breakfast at 'Cafe Craig' this morning was an omelette on toasted spinach and cheese damper. The omelette was enhanced with baby spinach, bacon, chilli and escallot, and the resulting breakfast was lovely. The two elements (the toasted damper and the omelette) blended nicely together. I have recently discovered that for me, omelettes are too eggy unless they are served on some sort of toast; but if they are served this way, I love them!

Saturday night we decided to stay in, and after I made a very successful bread and butter pudding based on creme fraiche and a panettone gifted from the green grocer, our usual chef pulled out Truffled Steak Burgers. I had been tempted by these highly marbled beauties from our local butcher (AC Butchery) - pre-marinated pieces of sirloin vaccum sealed in extra virgin olive oil, truffle essence, salt, pepper and herbs, unual for me as I tend to shun other people's marinades in favour of making our own as they are usually much better. But this time, I was not disappointed. We sliced up one steak amonst four baby burgers and the requisite feline tax, with the meat cost for the meal that fed us and five cats coming up to a bargain $9.20.

This dish was inspired by hearing that nurse_nihilist  was making quesadillas. We decided to use our second truffled sirloin to make our own version of the dish. We cooked the steak on the grill pan, along with red and yellow capsicums, canned sweet corn kernels, halved shallots and some Mexican spices. I threw together a simple guacamole using roma tomatoes, creme fraiche* (my new favourite ingredient), fresh lime and avocado. We used a smattering of cheeses from our cheese box - a creamy goat's cheese, a pizza mix and I grated up a big chuck of Comte - to glue them together, and decorated with a sprig of fresh mint. The end result was THE ULTIMATE QUESADILLA!

*Creme Fraiche (if you haven't yet indulged) is a sublter and more sophisticated sour cream, existing half way between heavy cream and sour cream. It's less sour than sour cream, with a ph of about 4.5. I used half our container in the guacamole and half in an undocumented *sob* bread and butter pudding last night, and it made the BEST EVER bread and butter pudding! It was invented in Normandy, and obviously the French version is a superior product (you can buy it in Harris Farm Broadway). Today I tried an Australian version which was not quite as complex but certainly nice. It has a slightly fermented, cultured flavour which adds a sophistication to most dishes you'd use sour cream in. If you decide on using light creme fraiche for dietary reasons, you cannot cook with it because it has too low a percentage of butter fat and as a result it will curdle.