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Omelette with smoked cheese and asparagus

Omelette with smoked cheese and asparagus


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For two servings, beat eggs with grated cheese and make a large omelette in a little olive oil. We turn it on both sides. Then cut it in half and place it on two plates.

We boil the asparagus in boiled water with a little salt and let it boil for a while, then we pass it through a stream of cold water and let it drain.

We put 3 strands of asparagus in the omelette, roll it lightly, sprinkle it with ground sea salt and serve with diced tomatoes and olive oil, super good and fast!


Packs of Pancakes Filled with Omelette

First we have to mix the dry ingredients (flour, salt powder and baking powder) in a large bowl. In a bowl, mix 1 egg with the milk, a little pepper and melted butter. Mix well.

Pour the liquid mixture over the mixture with dry ingredients. Mixam. If the composition is too thick, then we must add more milk. Grease the pancake pan with a napkin soaked in oil. This is what we must do after each pancake. With a polish, lightly pour the composition into the pan. We have to leave the pancake for about 1 minute until it bubbles on the surface, and then we have to turn it on the other side. I got 6 pancakes.

After we have finished making the pancakes we have to make the omelet. Finely chop the green onion and sliced ​​ham. Beat the 6 eggs with a little chopped parsley and then add salt and pepper to taste. Heat the onion and bacon until soft and then add the eggs, mix with a wooden spoon until smooth. Place a pancake in a deep plate. Put 2 tablespoons of omelette in the pancake. We tie the bags with parsley leaves.


Omelet with smoked cheese and asparagus - Recipes

Cut the cabbage in half and with a sharp knife finely chop from top to back. Then put the chopped cabbage in a bowl, sprinkle with salt and let a little water come out of the cabbage and soften.

Finely chop the onion and cut the stalk into slices or smaller pieces.


Cook the onion in a little oil and when it starts to turn golden, add the pieces of smoked ciolan and leave it on medium heat for about 10 minutes.

Add the cabbage and season with dill, thyme, bay leaves and pepper.

Mix all the ingredients well and let it boil lightly, stirring from time to time. Add a cup of water and simmer for about 20 minutes.

Add the broth and mix well, if necessary add more water and bake for one hour at 375 degrees F.

Serve with polenta, hot peppers and a cup of wine!
Good appetite!


Pork brain omelet in the oven

The pieces of brain are cleaned of the skin and boiled in hot water with coarse salt for 10 minutes. The cleaned and boiled brain is drained in a sieve.

Grease a heat-resistant glass dish with fresh butter.

The vessel is lined with fine breadcrumbs.

Chicken eggs, fresh, beat with a fork or a fork and mix with sour cream and / or fresh boiled milk (cooled), smoked cheese, grated on a large grater.

The whole pieces of boiled brain are placed in the heat-resistant glass vessel.

Beaten eggs are poured over the brain to cover it. Mix lightly with a fork, so that the beaten egg reaches the bottom of the bowl, and the pieces of brain stay in the liquid. Season with coarse salt and peppercorns, freshly ground (for a more intense taste of the spice).

Place pieces of fresh butter on top of the liquid mixture, which will give shine to the preparation and make it fluffy, mixed with cream / milk.

No problem ! If the cream is quite greasy and you forgot to buy sweet milk, you can use a little cold water. The taste of the dish will not suffer.

If you want a crispy omelet, you can sprinkle breadcrumbs on top of the mixture of eggs, sour cream, milk / water.

The heat-resistant glass dish is placed in the hot oven of the stove, at the right heat.

Don't leave the kitchen! The preparation bakes quite quickly. The liquid mixture swells, wraps around the brain and stifles it.

When the melted butter comes out on the edge of the bowl and the copper color is dominant, the preparation is ready.

Remove the dish from the stove oven and let it cool for 10 minutes, during which time the butter enters the preparation, softening it.

The preparation is cut with a sharp knife, when it is a little cold and the butter completely absorbed. Cut hot, the preparation crumbles and the manner suffers.

The omelet is served with a mashed potato garnish, in which a little Parmesan cheese and green parsley, finely chopped, are put.

A seasonal salad is welcome (yellow and red beds, onions, garlic, bell peppers, cucumbers, greens, olive oil, coarse salt, apple cider vinegar and honey).

A glass of cold beer cannot be missed.

The preparation can be served cold, as a sandwich between 2 pieces of bread, at work, the next day.

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Culinary Guide | Eat healthy

Method of preparation :
Beat the eggs with the cream and spices. Be careful, beat only enough to homogenize the composition, no more.

Pour the composition obtained in the tray lined with baking paper. You must use paper to be sure of the success of the omelet, otherwise it could stick and the recipe is compromised from the start.

Sprinkle sliced ​​olives and parsley on top.

Put it in the hot oven and let it bake for about 20 minutes. Don't be afraid if it makes waves, it's normal, it will recover at the end.

When it has browned a little on top, it is ready.

Turn it over on another baking paper with the bottom up, being careful not to break.

Place the slices of ham and cheese on the surface of the omelet. I only put a layer of cheese, but I recommend you put a row on top for a better adhesion of the roll.

Roll tightly with baking paper and leave for a few minutes.

It is then unwrapped from the paper and sliced. It can be served with ketchup or a sweet and sour sauce.


THREE IDEAS OF A FAST BREAKFAST WITH EGGS AND LIPS

The importance given to breakfast is not exaggerated, this meal being as important as the base of the food pyramid.

For this reason, together with my friend Mihaela Sava, known as & # 8220PrajiturEla & # 8221, I prepared within the project & # 8220Cooking with friends & # 8221 three breakfast or brunch recipes, in which I made eggs and stickers. It was her idea, so Mihaela contributed 2 recipes and I only one. It would be very difficult for me to choose between quesadilla with omelette, scrambled eggs and scrambled eggs, cream cheese and salmon, so I'll leave it to you to choose which recipe to start with.

Eggs are very nutritious and are an important source of protein, fat, vitamins and minerals.

They are considered a & # 8220super-food & # 8221 because all their nutrients have a very important role in maintaining the body's health. I read at one point an article that highlighted the fact that eating eggs can prevent heart disease, increase healthy cholesterol, protect vision, help develop brain in the uterus, even help in diets for weight loss, but also to maintain skin, hair and nail health.

And, as a matter of fact, in favor of egg consumption, it has been shown that three of the largest egg consuming countries, Japan, Spain and France, have the lowest cardiovascular mortality rate.

We must not forget the fact that people are allergic to eggs, most often to egg whites.

In the hope that those who will read our breakfast proposals do not have such a problem, I invite you to try each recipe separately, because they are all tasty and very easy to prepare.

You will find dozens of omelette recipes, but the ones below have something special, they are tasty, simple, but appetizing by the way they are presented.

I let you discover each one, and at the end you have a link to the video in which we prepared them live:

Quesadilla with omelet

INGREDIENT:

2 sticks, 4 eggs, 200 g grated cheese or cottage cheese, herbs, a cube of butter (about 40g), salt, freshly ground pepper

We beat eggs like an omelet. Season with salt and pepper. Put the butter in the pan. When it melts, add beaten eggs to the pan. After an interval of about 30 seconds, add half the amount of grated cheese, a few sprigs of thyme or fresh parsley and arrange a stick over the omelette. Leave it on the fire until the cheese softens, thus sticking the stick to the omelet. With the help of a flat plate, turn the omelet upside down, then bring it back to the pan with the stick at the bottom. Repeat the operation with cheese and herbs and leave on the fire for another 1 minute. Now return the quesadilla with the top stick in the pan, to be browned, then take it out of the pan and cut it into triangles.

Stick stuffed with fluffy scrambled eggs & # 8211 recipe for fluffy scrambled eggs

Mihaela learned this recipe in Hungary from an Indian, but she also has some ideas taken from Gordon Ramsey. My husband is a big fan of this omelet, so this coming weekend I will prepare this for breakfast.

INGREDIENT:

1 stick, 2 eggs, salt, pepper, a cube of butter, 200 ml sour cream for cooking. For decoration and garnish of bell peppers, tomatoes, salad.

Put eggs in a cold pan (cold cooked) & # 8211 without butter or oil. Add a cube of butter, put on the fire and stir continuously until it hardens. Remove from the heat, add salt and pepper and mix. At this point add the sour cream. The egg is baked and becomes creamy from sour cream. We will leave the creaminess according to our preferences. Leave on the fire until the cream is absorbed. We can leave scrambled eggs more liquid or drier, depending on preferences.

We cut a stick in half and fill it with an omelet, then we add peppers, salad or whatever we have on hand and we like it.

Stick with omelette, cream cheese and salmon

INGREDIENT:

1 small stick, 150 g cream cheese, 150 g smoked salmon, 2 egg omelette, 1 handful of salad (arugula), a little oil for frying.

Beat the eggs and fry the omelette in a little oil so that it remains whole, round. To turn the whole omelet, we use a plate and prepare it on both sides, then take it out of the pan, leaving it to cool for a while.

Mix in a bowl the cream cheese with chopped dill, salt, pepper and a little lemon juice, then spread the cream on the stick. Arrange the salmon over the cheese, put the omelet, then sprinkle the arugula over it and roll the glue. We cut it into slices of the right size, then we arrange them on a plate.

You can find the recipe preparation film below, so I invite you to watch it and send us pictures of the recipes you have tried.


3 omelette recipes - surprisingly tasty

Beat eggs in a bowl, season with salt and pepper.

Melt the butter in the pan, add the egg mixture and, with a spatula, push from the outer edges inwards.

Cook the omelet for 30 seconds - 1 minute or until it is to your liking.

Omelette with cheese and hot peppers

For the hot-cheese version:

Pour the egg mixture into the preheated pan and immediately sprinkle with hot pepper threads. Using a spatula, push the egg mixture from the outer edges inwards. When the eggs are half ready, add the cheese and cook until the omelette is to your liking.

Omelet with smoked salmon, sour cream and chives

For the smoked salmon version:

Mix the sour cream with the eggs, then pour into the preheated pan. Add chives immediately, and when the eggs are half done, add smoked salmon and leave on the fire until you like. Serve immediately.


Peppers stuffed with smoked cheese and bacon

Please do not reproach me for presenting you the third recipe in a row where the preparation is au gratin. I have a new convection oven, and I really enjoy practicing with it.

This recipe is suitable as a filling snack, or accompanied by a garnish (say bulgur, couscous or boiled rice), even as a main course. It contains tasty ingredients, such as cheese and bacon, topped with aromas of nutmeg and pepper.

  • Kitchen: Radu's recipes
  • Difficulty: Easy
  • Amount: 3 servings
  • Preparation time: Ten minutes
  • Cooking time: 30 minutes

ingredients:

  • 3 bell peppers, preferably of different colors
  • 300 g smoked cheese from Delaco, flat
  • 2 tablespoons olive oil
  • 6 eggs
  • 150 ml of milk
  • 60 g bacon, chopped
  • salt
  • black pepper, freshly ground
  • nutmeg, to taste
  • 1 teaspoon pink peppercorns (optional)

Instructions:

Wash well and cut in half, horizontally, the bell peppers are then cleaned of stalks, ribs and seeds.
Preheat the oven to 180-200 ° C.
Beat eggs with salt, black pepper, pink pepper and nutmeg in a bowl. Add three quarters of grated cheese, chopped bacon and milk to the bowl. Mix well. Make sure that the mixture is not too liquid, otherwise it will come out in the oven and will burn in the pan.
Grease a baking tray with oil. Place the pepper halves in the pan, with the concavity facing up. Fill with cheese and bacon mixture.
Transfer the tray to the oven for 30 minutes, or until nicely browned on the surface. 5 minutes before removing the peppers from the oven, sprinkle the remaining grated cheese on top.
Serve the hot peppers, sprinkled with a little olive oil.
Note:
The recipe can also use ordinary cheese and is very tasty, however, smoked cheese gives a distinct, different and, in my opinion, more pleasant aroma.
You can experiment by trying a combination of smoked cheese with a small amount of Grana Padano cheese, the latter has a strong taste, a little salty and very pleasant.


& ndash 300 g fish marinated in vinegar (it also works with smoked or canned fish but to be pieces) & ndash I used marinated anchovies now

-1 asparagus link (I used wild asparagus)

How to prepare the recipe for marinated fish salad (with asparagus and green onions)?

Break the asparagus into suitable pieces, without the woody part, put the carrot on the large grater, cut the onion into slices and mix everything well with the well drained fish. Season with pepper and hot pepper and leave to cool for 20 minutes before serving.

You can also add green parsley and / or bell peppers.

It is sensationally good salad and goes wonderfully served with toast, and if the bread is made of wholemeal flour (see recipe here), the taste is absolutely divine. & # 128578


Omelet with smoked cheese and asparagus - Recipes

- 175 gr. fresh or frozen asparagus
- 25 gr. butter
- 2 tablespoons flour
- 100 ml. milk
- 2 eggs
- 60 gr. gorgonzola
- salt pepper


HOW COME:
Preheat the oven to 180 0 C.
Wash and boil the asparagus for about 2-3 minutes in water with a little salt and a few drops of lemon juice.

Remove, drain well, allow to cool slightly and cut into pieces of about 2-3 cm.
Melt the butter in a small saucepan, add 2 tablespoons of flour and quench with milk.
Season the sauce with salt and pepper, turn off the heat and allow to cool.

In a mixer, mix the finely chopped asparagus, the shredded cheese, the 2 egg yolks and the white sauce.

Whisk the egg whites separately and then mix with the rest of the ingredients, gradually adding until everything is homogenous.


Pour into fire-resistant molds and bake for 30-35 minutes.
Serve hot.