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Omelette Shorts (packaged)

Omelette Shorts (packaged)


The idea came to me from Calzone pizza. Why can't I make an omelet? And I did ..

  • 4-6 eggs
  • 20 g cheese
  • 30 g smoked ribs (ham)
  • 8-10 teaspoons of flour
  • 4-6 olives
  • 1 red peeled
  • a few parsley leaves
  • 20 ml oil
  • salt, pepper (1 teaspoon mushroom concentrate)

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Omelette Calzone (packaged):

In 2 bowls break the eggs (2 or 3 each). Season with salt, pepper (concentrate) and add 4-5 teaspoons of flour to each. Mix with a pear-shaped wire (or blender).


Put 10 ml of oil (2-3 tablespoons) in a non-stick pan and pour the composition from the bowl. When it starts to thicken a little in half of the omelet, put slices of cheese, diced tomato, a little greenery and small cubes of ribs or ham.

With a spatula, bend the free part of the omelet over the one with the filling. After 1 minute, turn the omelette on the other side.

After another 1 minute, take it out on a plate. Do the same with the second one.

Good appetite.

Tips sites

1

Decorate with slices of tomato, cheese, olives and parsley leaves.


When we were little, our mothers insisted on eating as many vegetables as possible. Over time, we have come to understand that the benefits of these foods are invaluable and we want to provide our children with a balanced diet. Knowing the properties of spinach and the content of vitamins, flavonoids and carotenoids, we have prepared a recipe for spinach omelette perfect for breakfast, which will successfully introduce children to the wonderful world of vegetables. Here's how to make a spinach omelet!

Spinach omelette. Ingredients for a portion of spinach omelette:

60 grams of baby spinach or a bunch of green spinach
1 clove of garlic
2 eggs
2-3 teaspoons of semi-skimmed milk
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan cheese

5 steps to prepare the spinach omelette:

1. Wash the spinach and boil in a pan over medium heat over high heat. The water left over from the spinach leaves, after washing them, is enough. Drain the composition, allow to cool and squeeze the excess water from the spinach, if necessary. Chop the baby spinach and mix with half the chopped garlic clove, salt and pepper.

2. Break the eggs into a bowl and beat with a fork or fork until they froth. Add the remaining garlic, salt, pepper and 2-3 teaspoons of milk.

3. Heat a higher skillet over medium-high heat, adding 2 teaspoons of olive oil. Hold your hand 3-5 centimeters above the pan, and when it feels warm, pour the egg mixture in the middle of the pan, down to the last drop with a rubber spatula. The pan moves until the composition is evenly spread over its entire surface.

4. Gently shake the pan, tilting it slightly with one hand, while lifting the edges of the omelet with a spatula to allow the eggs to cook for the first few minutes.

5. Once the eggs are at the bottom, sprinkle the spinach in the middle of the omelet and add the Parmesan cheese, then fold in half and leave to cook. If you don't like the omelette with softer spinach in the middle, you can turn it over again, leaving it in the pan for 1-2 minutes.

Tip for when preparing spinach omelette:

If you do not prepare the spinach exactly when you took it from the market, you can keep it in the refrigerator for up to 5 days, in a plastic bag, from which you removed the air beforehand.


Banana and chocolate cake

Countertop ingredients: 4 bananas, 400g flour, 2 teaspoons cocoa (optional), a sachet of baking powder, ½ teaspoon salt, 200 g soft butter at room temperature, 100 g brown sugar, 100 g caster sugar, 4 large eggs, 1 ampoule of vanilla, 350ml whipped milk

Ingredients for the glaze : 250 g household chocolate, 100 ml liquid cream, 150 g ground pistachios

Method of preparation: Put the butter in a bowl and mix until it foams, then add the brown sugar and caster sugar, vanilla essence and mix for another 2-3 minutes on high speed. In another bowl, mix the flour with the baking powder, cocoa (if you use it) and salt, then mix well. Separately peel the bananas and grind with a fork until a puree is obtained. Over the butter composition put beaten eggs as for the omelet, and mix for about 1 minute to incorporate well then add the banana puree and mix with a spatula. Sift over the composition 1/3 of the flour mixture and mix then put ½ of the whipped milk and mix. Continue like this until the ingredients are finished. Put the flour mixture in 3 tranches, adding whipped milk between them, and mixing after each one.


Very fluffy muffins - Preparation

Prepare a 12-capsule muffin tray.

Place the sugar together with the eggs in a large bowl and beat until smooth. Then add the oil to this mixture and beat again until incorporated.

Then add the milk, orange juice and vanilla and beat until smooth.

Using a sieve, add all the dry ingredients (flour, baking powder and baking soda).

Refrigerate the mixture for at least 30 minutes. You can let it sit overnight if you want.

Preheat the oven to 170 degrees Celsius. Place the dough in the previously prepared capsules. At this point you can add extra sugar as a topping.

Bake for 20-25 minutes or until a toothpick inserted in the center of the mixture comes out completely dry.

Let cool and serve. Store in a cool, dry place (preferably an airtight container).


Wolf soup with scrambled eggs

Ingredients for wolfberry soup, 4 servings: 4 bunches of wolfberry, 500 ml borscht, 100 g onion, 200 g carrots, 2 cloves garlic, 1 bunch of larch, 50 ml oil, 2 eggs, 100 ml sour cream, 2 g pepper , 20 g salt.

o Peel a squash, grate it and squeeze the juice.
o Loboda is washed, without breaking the leaves, in 2-3 waters then the leaves are broken and the tender tips are taken in bundles and cut into wider slices, put in a liter and a half of boiling water together with the finely chopped onion and boil for about 30 minutes.
o The soup is soured with borscht. Add as much salt as needed and 1-2 tablespoons of oil.

o Separately prepare a simple omelet from the 2 eggs and oil and add, cut into small pieces, to the soup.

o At the end, season with cream, season with salt and pepper for flavor, add chopped garlic and larch.


Calzone with beer sausages

Calzone with beer sausages

Calzone with beer sausages

Ingredient:

  • 15 beer sausages
  • 3 pizza doughs
  • 250 g Emmental cheese
  • ketchup
  • mustard (sweet or spicy)

Method of preparation

Fry the sausages on the hot grill and then take them out in a bowl.
Divide each pizza dough into two or three pieces and spread them with your palms. Grease them with a little ketchup and a drop of sweet or spicy mustard, grate the cheese to taste and place the roasted beer sausages. Roll carefully and place the pants on the tray.
Grease the top with a mixture of ketchup and a little water, grate it and put the tray on the hot grill (but not directly on the flame). Serve with mustard and ketchup.


Culinary art with Doina

Preparation time:
15 minutes (low complexity)

Ingredient:
For 2 persons:
4-6 eggs
20 g cheese
30 g smoked ribs (ham)
8-10 teaspoons of flour
4-6 olives
1 red peeled
a few parsley leaves
20 ml oil
salt, pepper (1 teaspoon mushroom concentrate)

Method of preparation:
In 2 bowls break the eggs (2 or 3 each). Season with salt, pepper, concentrate and add 4-5 teaspoons of flour to each. Mix with a pear-shaped wire (or blender).

Put 10 ml of oil (2-3 tablespoons) in a non-stick pan and pour the composition from the bowl. When it starts to thicken a little in half of the omelet, put slices of cheese, diced peeled tomatoes, a little greenery and small cubes of ribs or ham.
With a spatula, bend the free part of the omelet over the one with the filling. After 1 minute, turn the omelette on the other side.

After another 1 minute, take it out on a plate. Do the same with the second one.

Decorate with slices of tomato, cheese, olives and parsley leaves.
Good appetite.


Light two-ingredient dessert. It is ready in 10 minutes and does not contain sugar. How come

Pour the fruit juice into a saucepan, which you put on the fire. Then, gradually, pour the semolina, stirring with a fork.

If you really do not want to give up the taste of sugar, you can add a little stevia, then let the composition boil for a minute and then turn off the flame.

The pan in which you prepared the dessert is immersed in a larger bowl filled with cold water. After the dessert has cooled, take an electric whisk and mix until you get a creamy and velvety consistency.

The last step is to pour the composition into some ice cream cups. Refrigerate the dessert for a few pre. Good appetite.


  1. Mix 500 g of flour with 1/2 teaspoon of salt, then incorporate by hand the 4 tablespoons of butter, until the butter is as homogeneous as possible distributed throughout the container. At this point, the flour should have a grainy appearance. Gradually add, while stirring, cold water (removed from the freezer, but not ice, is ideal).
  2. Stir in the water until the dough is about to become sticky and well set. Continue to knead for 7-8 minutes, adding a little flour if you feel necessary.
  3. When the dough is fine, homogeneous and elastic, grow it on top in an X-shape, put it in a bag and put it in the fridge for 20 minutes. In the meantime, grate the 450 g of butter (ideally kept cold beforehand, to shave easily). Mix the grated butter with the lemon juice and 70 g of flour. Knead the dough until it becomes relatively homogeneous.
  4. Powder the work surface with flour and give it a square shape. Put this dough in a plastic bag and put it in the fridge. After 20 minutes, roll out the initial dough as large as possible so that you can fold the butter-rich dough in the center.
  5. Place the second dough in the center, then fold it like an envelope. Make sure the & # 8222 envelope & # 8221 is tightly packed and beat it all over the surface, using the twister. When it becomes more malleable, spread the mixture in a sheet as large as possible, then wrap it lengthwise, then widthwise. Refrigerate the foil for 20 minutes, covered with plastic wrap.

Repeat the procedure 6 more times, ie spread the wrapped sheet exactly as it is, fold it back, then put it in the fridge for 20 minutes. In order not to lose count, write down each time you go through an entire stage.
After folding the sheet at least 6 times, you can spread the sheet and use it to prepare sweets or appetizer pies . If time does not allow you to take care of all the steps in one day, you can leave the dough in the refrigerator until the next day, then resume the process.


Calzone Omelette (packaged) - Recipes

PREPARATION TIME: 0 HOURS 10 MINUTES

TOTAL TIME: 0 HOURS 50 MINUTES

INGREDIENTS

Pizza dough - you can make a pizza dough if you want it to be made at home
Universal flour for the surface
Pizza sauce
Ricotta
Pepperoni
Crushed mozzarella
Extra virgin olive oil
Salt

- Preheat the oven to 500 ° and grease two large baking sheets with oil or butter. Divide the pizza dough into 4 pieces. On a lightly floured surface, roll a piece of dough into an 8 "circle, about ¼" thick. Put pizza sauce in the middle of the dough, then put ricotta and cover with pepperoni and mozzarella.

- Slightly fold the dough in half, moisten the edges with water and squeeze them together, then press the edges around. Repeat with the remaining dough. Transfer to prepared baking sheets. Grease the worktops with oil and sprinkle with salt.

- Using kitchen scissors or a sharp knife, cut the tips into 2 to 3 places to create vents.

- Bake until the tops are golden and the filling boils for 20 minutes. Grease with more oil halfway through the cooking time. Allow to cool 5 minutes before cutting.


Video: Omelette Yang Sedap #shorts