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Cooking, Recipe and Food Blog

Piperada

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Piperada or Basque-style eggs is a Spanish tapas dish that makes filling brunch as well. Try it with buttered bread or as a filling in a baguette for a more delectable experience.

Unlike the usual omelette we want the eggs light and fluffy just like scrambled eggs. It is easier to achieve this by adding some milk or half and half to the eggs before cooking them.

 

Serves 3-4

Ingredients:

4 tablespoons olive oil

2 tablespoons butter

2 small onions, finely diced

1 medium sized green bell pepper, seeded and sliced into thin strips

1 medium sized red bell pepper, seeded and sliced into thin strips

3 cloves garlic, minced

1 slice cured ham, cut into strips

2 large tomatoes, seeded and chopped

Salt and pepper to taste

4 eggs

Chopped parsley for garnish

 

Heat the oil in a skillet over medium heat. Sauté the garlic and onions for 1-2 minutes or until fragrant and the onions are soft. Melt the butter in the pan and add the bell peppers, ham and tomatoes. Cook it for another 2-3 minutes or until the vegetables are soft and the ham is slightly browned. Season it with salt and pepper.

While cooking the ham and the vegetables, beat the eggs in a medium sized bowl.  Pour the eggs into the skillet and cook it for another 2-3 minutes or until the eggs are soft and fluffy. Transfer it to a serving plate and garnish it with parsley. Serve warm.

 

Photo Courtesy Of:  Gnawme

Beansprouts and Bell Pepper Salad

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Beansprout and bell pepper salad is a Japanese inspired recipe that you will love. I prefer my dressing a bit spicy, so I add some chili. This salad also reminds me of Yasai Itame- sautéed vegetables. All you have to do is add garlic and onions and then sauté them with the dressing.

 

Serves 4

Ingredients:

250g beansprouts, trimmed

1 large carrot, peeled and thinly sliced

1 bell pepper, sliced thinly

2 teaspoons toasted white sesame seeds for garnish

For the dressing:

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

 

Half-fill a large saucepan with water. Add some salt. Place the pan over high heat and bring it to a boil.

While waiting for the water to boil, rinse the bean sprouts in cold water. Drain well.

Place the carrots in the pan of boiling water. Cook it for 30 seconds. After, add the bean sprouts and green bell pepper. Blanche them for another 30 seconds. Drain the water and then place the vegetables in a pan of ice cold water. Let it stand until the water is no longer cold. Transfer the vegetables to a colander to drain the excess water.

Put the soy sauce, rice vinegar and sesame oil in a small bowl. Mix well.

Arrange the vegetables in a serving bowl or individual plates. Add the sauce and gently toss. Sprinkle with sesame seeds before serving.

 

Photo Courtesy Of:   VegaTeam