Nowadays, it is common for certain ingredients to be called superfoods while others are labelled as evil. Regarding healthy eating, one thing is essential to make clear: there are no harmful ingredients, only quantities to avoid. So there are no superfoods like there are no bad foods. Of course, if you have food allergies, it is pretty natural to exclude allergens from your diet, which can cause severe symptoms, and it is also quite natural to avoid certain ingredients for religious reasons or simply out of personal conviction - I am thinking here of vegan diets. However, in all cases, we should strive to keep our diets balanced and to ensure that our bodies have access to the right amounts of all micro- and macronutrients for our age and health. This often requires much attention, but it can quickly become routine.
Eggs were mentioned earlier when we introduced one of our favourite recipes, egg salad. Now, I'd like to talk about egg omelettes, another popular dish in Hungary. Egg omelettes are typically included as part of our vegetarian menu. To get a complete meal, it is essential to always complement egg dishes such as omelettes with vegetables, fruit, and cereals. The fibre plays a vital role in binding the cholesterol in egg yolks and flushing it out of our bodies, and it will also provide us with a sense of fullness and satiety.
Therefore, having a green or fruit salad with your omelette and choosing a cereal-based side dish such as bulgur, couscous, or brown rice is good. You can also roll it up in a tortilla made from wholemeal flour.
This makes the omelette a complete meal, which can be a light, meat-free lunch, or you can have it for breakfast, with vegetables or fruit topped with wholemeal bread.
Eggs have only sometimes been a popular staple and have been recommended to be cut back in the past, mainly because of the high cholesterol content in the yolk. Today, dietary recommendations suggest an average of 1 egg per day unless someone has familial hypercholesterolaemia. For them, egg yolk consumption remains limited.
Omelette with Cheese:
Ingredients:
2 large eggs
Pinch of salt
White pepper
1 tablespoon butter separated
2 tablespoons cheddar cheese or any other type of cheese of your choice
Crack the eggs into a medium-sized bowl. Whisk the eggs together until combined.
Add a salt and white pepper pinch to the eggs and whisk again. Set aside.
Heat a nonstick skillet over medium heat. Add ½ tablespoon butter.
When the butter has melted, pour the eggs into the pan.
Do not mix the eggs in the pan; allow a curd to form for 10-15 seconds. Then, using a spatula, carefully lift the edge of the omelette and push the large curds that begin to form towards the middle of the pan, allowing the raw egg to take its place and cook.
Sprinkle the cheese over the omelette.
Once the egg is mostly cooked and the cheese is melted, take a spatula and flip half of the omelette over itself. Allow the omelette to cook for an additional 30 seconds.
Add the rest of the butter to the pan and run it along the spine of the omelette.
Carefully shake the pan to loosen the omelette from the pan, tip the pan, and allow the omelette to slip off onto a plate.
Top with optional garnish, such as minced thieves or freshly cut vegetables, and enjoy.
On Tuesday 12th November, our Year 11 IGCSE Performing Arts students provided an evening of performances.
At BISB, we recently hosted our Year 13 CAS Project Exhibition from October 28th to 31st.
World Children’s Day is UNICEF’s annual day of action for children, by children.
Last Friday, 8th November, a choir group of 11 school students from Georgia visited BISB to perform for our Year 5 & 6 children. The Georgian Ambassador also attended this event.
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