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Cooking, Recipe and Food Blog

Creamy Scrambled Eggs

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Creamy scrambled eggs are sumptuous breakfast treats that you can prepare anytime. The succulent tomatoes add a touch of sweetness for a more delectable taste. Add some bacon or even mushrooms if desired.

 

Serves 4

Ingredients:

750g cherry tomatoes

Olive oil cooking spray

8 free-range eggs

2/3 cup cream

2 tablespoons butter

2 tablespoons Parmesan cheese

2 teaspoons finely chopped chives

Salt and freshly ground pepper to taste

Bread for serving

 

Preheat the oven at 200C and then line a baking tray with baking paper.

Place the cherry tomatoes on the tray and spray them lightly with olive oil. Season it with salt and pepper. Roast it for ten to fifteen minutes or until they are tender. Set aside to cool.

Place the eggs in a medium sized bowl. Whisk well. Add the cream and continue to whisk until the ingredients combine. Season it with salt and pepper.

Melt half of the butter in a non-stick frying pan over medium heat. Cook half of the egg mixture in the frying pan for thirty seconds or up to one minute. Gently stir the parts that set towards the center until the eggs take a curd like form. Remove the eggs from the pan and transfer them to a plate. Repeat this process with the remaining ingredients.

Plate the eggs and roasted tomatoes on individual plates. Dust them with Parmesan cheese and garnish with chives. Add more salt and pepper if desired. Serve with bread.

 

Image from  avlxyz

Italian Sausage Frittata

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Italian sausage frittata is a meal in itself. It is a filling dish with a hint of peppery spice from the sausage. The vegetables on the other hand complement each bite. Add some chili flakes for more zing if desired.

 

Serves 2

Ingredients:

2 pcs Italian sausage, sliced

4 button mushrooms, sliced

2 tablespoons chopped white onions

2 garlic cloves, minced

2 tablespoons chopped red bell peppers

2 tablespoons chopped black olives

4 eggs, beaten

1/4 cup chopped tomatoes, fresh or canned

2 tablespoons olive oil

1/4 cup grated cheddar cheese

 

Heat half of the oil in a medium sized frying pan over medium heat. Sauté the garlic and onions for one to two minutes or until the garlic is browned and the onions are translucent. Add the sausages, red bell peppers, olives and mushrooms. Stir-fry them for 3-5 minutes or until the sausages are cooked and the bell peppers are soft. Transfer it to a plate and set aside.

Place the remaining oil in the same pan. Pour in the eggs. Cook it until it is set. Top it with the sautéed sausage mixture and grated cheese. Cook it until the cheese melts. Carefully slide it onto a plate and serve with the tomatoes. Serve immediately.

 

Photo Courtesy Of: kona99

Shiitake Mushroom and Egg Roll

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Shiitake mushroom and egg roll is a yummy dish that you can prepare with your kids. You can ask them to do simple tasks such as beating the eggs or carefully rolling the egg rolls. Feel free to be creative when it comes to the filling. It is best to use a rectangular or square frying pan if it is available. Otherwise, a large round frying pan will do.

 

Serves 4

Ingredients:

4 egg yolks

2 eggs

4 garlic cloves, crushed

2 teaspoons vegetable oil

100g shiitake mushrooms, thinly sliced

2 green shallots, ends trimmed and sliced thinly

2 tablespoons sweet soy sauce

 

Place the egg yolks, eggs and garlic in a medium sized bowl. Whisk well and transfer it to a large jug.

Next, heat the oil in a 24cm base non-stick frying pan over medium heat. Stir-fry the mushrooms for two to three minutes or until it becomes tender. Transfer it to a bowl and cover it to keep it warm.

After, put non-stick baking paper over a chopping board and then reheat the frying pan over medium flame. Pour in the beaten egg mixture and cook it for three to four minutes or until it is set. Carefully slide the omelet on the lined chopping board. Make sure that the egg’s cooked side is facing down.

Put the mushrooms on one edge of the omelet and sprinkle it with half of the shallots. Roll it tightly and enclose the filling. Leave the ends open. Slice the egg roll into half inch pieces. Place the shiitake mushroom and egg rolls in individual plates. Garnish them with the remaining shallots. Serve immediately with the sweet soy sauce.

 

Photo Courtesy Of: yajico

Cilantro Scrambled Eggs

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Cilantro is used in most Colombian dishes. This staple herb gives Colombian recipes their unique aromatic taste. Scrambled eggs with cilantro is a creamy dish that you will enjoy. Eat it as a side to sausages or with bread.You may add milk or half and half to make the eggs fluffier if desired.

 

Serves 4

Ingredients:

8 large eggs

2 tablespoons butter

1/3 cup fresh cilantro finely chopped

5 tablespoons cream cheese

Salt and ground white pepper to taste

 

Place the eggs in a medium sized bowl and beat them. Fold in the cream cheese. Season it with salt and ground pepper.

Next, melt the butter in a frying pan over medium heat. Be careful not to burn the butter. Reduce the heat if needed. Place the eggs in the pan. Cook it for 2 minutes or until set but a bit runny. Stir occasionally.

Add the cilantro and cook the eggs for another 3 minutes or until it is done the way you like it. Transfer it to a serving plate or individual plates. Serve immediately.

 

Photo Courtesy Of:  Tiny Red Kitchen

Pastrami and Cheesy Egg Sandwich

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Pastrami and cheesy egg sandwich is a filling sandwich recipe that you can make in minutes. You can even make the egg spread ahead of time. For this recipe we used cream cheese for the spread, but you may use mayonnaise as well.

 

Serves 3

Ingredients:

2 hard-boiled eggs, peeled and chopped

1/2 cup cream cheese spread

2 1/2 tablespoons chopped pimiento

2 teaspoons pickle relish

1 teaspoon sugar

Salt and pepper to taste

Mayonnaise

9 slices whole-wheat bread

6-12 lettuce leaves

3-6 pastrami slices

12 cucumber slices

 

To make the egg spread, combine the hard-boiled eggs, cream cheese, pimiento, pickle relish and sugar in a medium sized bowl. Mix well and season it with salt and pepper.

Lightly spread mayonnaise over the bread slices. After, place 1-2 slices of lettuce over a slice of bread. Top it with 1/3 of the egg spread mixture. Cover it with a slice of bread.

Top the bread slice with pastrami and then 4 slices of cucumber. Put some more lettuce leaves over the cucumber and cover it with a slice of bread. Repeat this with the remaining ingredients. Serve at warm temperature or chilled.

 

Photo Courtesy Of:  FotoosVanRobin

Prawn and Pineapple Omelet

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Prawn and pineapple omelet is a delectable recipe that goes well with white rice. It can be eaten with vegetables or mixed greens too.

 

Serves 8

Ingredients:

3 pieces medium sized eggplants

100g prawns, shelled and chopped

1 green bell pepper, seeded and diced

2 cups pineapple tidbits, drained

4 eggs, beaten

3 tablespoons all-purpose flour

5 tablespoons cooking oil

Salt and pepper to taste

 

Grill the eggplants over medium heat for 5 minutes or until the skin is darkened and falls off easily. Peel the eggplants and then chop them. Transfer it to a medium sized bowl.

Place the prawns, bell pepper, pineapples and eggs in the bowl with eggplants. Mix well. Season it with salt and pepper.

Heat the oil in a medium sized skillet. With a ladle, spoon some omelet mixture into the pan. Cook it for 2 minutes per side or until it is lightly browned and set. Transfer it to a plate ined with paper towels to drain the excess oil. Repeat this with the remaining ingredients. Serve immediately.

 

Photo Courtesy Of: YIM Hafiz

Stir-fried Tofu with Chicken, Egg and Vegetables

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Stir-fried tofu with egg, chicken and vegetables is a filling dish that can be eaten as is although some prefer to have it with rice. This recipe has a combination of tastes and textures that you will enjoy. Add more vegetables if desired.

 

Serves 4

Ingredients:

4 fresh or dried shiitake mushrooms

300g firm tofu

1 tablespoon oil

250g minced chicken

1 inch fresh ginger, grated

3 tablespoons sake

1 carrot, shaved into thin wide strips (use a peeler)

1 tablespoon white sugar

2 tablespoon soy sauce

1 large egg, beaten

4 spring onions, cut into 1/2 inch pieces

 

Remove the mushroom stems and discard them. If you are using dried mushrooms, soak it in hot water for 15 minutes. Drain it and squeeze out the excess water.  Slice the mushroom caps thinly.

Place the tofu on a plate and break it coarsely with a fork. Drain the excess water. Set aside.

Heat the oil in a skillet over medium heat. Stir-fry the chicken for 3-5 minutes or until it is lightly browned. Break the lumps using a fork or wooden spoon.

Put the ginger and mushrooms in the skillet. Cook it for another 2 minutes or until the ginger is fragrant and the mushrooms are cooked.

Pour in the sake and add the carrots. Set the heat to high and stir-fry it for a minute. Reduce the heat to medium and stir in the tofu. Cook it for a minute or two or until it is heated through.

Meanwhile, combine the sugar and the soy sauce in a small bowl. Mix well until the sugar is dissolved. Add it to the beaten egg.

Place the egg mixture in the skillet with the chicken and vegetables. Cook it for 2 minutes or until set. Add the spring onions and cook it for another minute. Serve immediately.

 

Photo Courtesy Of:  Brown Betty

Omelette Arnold Bennett

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This gastronomic dish was named after Arnold Bennett a well-known English novelist in the 1900’s. Chefs at the Savoy Hotel in London perfected a haddock omelette and named it after him. The original recipe contained hollandaise and béchamel which are very rich and quite tasking to do at home. Smoked haddock is easily available in supermarkets but feel free to use other types of fish if desired.

 

Serves 2

Ingredients:

100g smoked haddock fillets

60g butter

1/4 cup cream

4 eggs, separated

1/2 cup Gruyere cheese, grated

Salt and freshly ground black pepper to taste

 

Place the haddocks in a saucepan half filled with water. Set the heat to high and bring it to a boil. Simmer it for another 5 minutes or until the fish is cooked. Drain well and flake it.

Melt half of the butter in a skillet over medium heat. Add the flaked haddock and two tablespoons of cream. Cook it for 2-3 minutes and then remove from heat and let it cool.

Put the egg yolks in a small bowl and beat them. Add 1 tablespoon of cream.  In a separate bowl, beat the egg whites until soft peaks form. Fold in the egg yolks, the haddock mixture and half of the grated cheese.

Melt the remaining butter in a non-stick frying pan. Pour in the egg mixture and cook it for 4-6 minutes. When it is almost set, pour the remaining ream over it. Season it with salt and pepper and sprinkle it with the remaining cheese. Cook it for another 5 minutes or until it the eggs and cream are fully set. Transfer to a plate and slice. Serve with lime wedges and salad or toast.

 

Photo Courtesy Of: GimmeFood 🙂

Torta de Repolyo

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Torta de repolyo or cabbage omelette is a traditional Colombian dish served with tomato sauce. It can be a light lunch or served as a side. I recently tried in in a restaurant and it was so delicious that I had to find a recipe to do at home. This yummy omelette calls for white cheese, but any kind of cheese would do just fine.

 

Makes 8 Servings

Ingredients:

1/2 cup melted butter

3 scallions, finely chopped

1 large cabbage, cored and thinly sliced

1/2 lb. white cheese, shredded

5 eggs, beaten

1 cup of milk

1/2 cup of bread crumbs

1/4 cup fresh parsley

Salt and pepper to taste

Tomato sauce for serving

 

Melt the butter in a large frying pan over medium heat, Sauté the scallions in butter for 2-3 minutes or until soft. Add the cabbage and cook it for another 15 minutes or until it becomes tender and a little translucent. Season it with salt and pepper to taste. Transfer it to a bowl.

While cooking the cabbage, combine the eggs, milk, cheese, breadcrumbs and parsley in a medium sized bowl. Season it with salt and pepper. Mix well.

Place the cabbage and the egg mixture on a greased baking dish. Bake it for 20-30 minutes at 350F or until the egg is set and the egg is slightly brown. Remove from oven and let it stnd for 2 minutes before serving. Serve with warm tomato sauce.

 

Photo Courtesy Of:  Neil Armstrong2

Eggs in Chili Sauce

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Eggs in chili sauce or sambal telur is a Malaysian recipe that seems so simple, but extremely good. It can be served as an appetizer, side dish or even a rice topping. Do as you wish. Just make sure that you have the knack for spicy food, otherwise keep a glass of water by your side as you eat it. Enjoy!

 

Serves 4

Ingredients:

8 dried chili

4 red finger length red chili, seeded

6 shallots, peeled

4 tablespoons oil

2 teaspoons lime juice

1 teaspoon salt

1 1/2 teaspoons sugar

4 hard-boiled eggs, shelled

 

Cut the chili and soak them in water for 15 minutes or until they are soft. Remove the seeds and drain well.

Place the dried chili, fresh chili and shallots in a food processor or blender. Process it for 30 seconds to form a paste. Add some oil if needed. You may also ground the using a mortar and pestle if desired.

Heat the oil in a small skillet over medium heat. Sauté the chili paste mixture for 5 minutes or until the oil separates from it. Add the sugar, lime juice and salt. Mix well.

Carefully slice the hard-boiled eggs using a sharp knife or an egg cutter. Put the eggs on a serving platter and top it with the chili paste mixture. Serve warm.

 

Photo Courtesy Of:  LisaW123

Potato and Carrot Omelette

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Potato and carrot omelette is a healthy breakfast recipe that you can eat with toasted bread and some jam. Here we tried to reduce the fat by using low fat cheese. I prefer it greasier, so I use Cheddar or any type of American cheese and I cook it in butter instead of oil. Baking the omelette to turn it into a quiche is also a great idea.

 

1 Serving

Ingredients:

1/4 cup grated potato

1/4 cup grated carrot

2 tablespoons low fat cheese

1/2 teaspoon dried or fresh chives

1 egg, lightly beaten

1/4 teaspoon oil

Salt and freshly ground white pepper to taste

 

Place the grated potato on a cheese cloth and squeeze out the excess moisture.

Combine the potatoes, carrots, cheese, chives and egg in a small bowl. Season it with salt and freshly ground white pepper. Mix well.

Heat the oil in a non-stick frying pan over medium heat. Pour in the egg and vegetable mixture. Cook it for 3-5 minutes on each side or until it is set. Transfer it to a plate and serve warm.

 

Photo Courtesy Of:    ginnerobot

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

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

Bacon and Egg Sandwich with Maple Butter

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Bored with your regular sandwich? Here is a recipe that you will surely love. It is a sweet twist to your classic bacon and egg sandwich. The maple butter adds some sugary creaminess to the salty crunch of the bacon. This will make a great breakfast or yummy snack.

 

Serves 6

Ingredients:

6 eggs

1 cup fresh milk

1/4 teaspoon cinnamon powder

12 slices of bread

6 pieces bacon rashers

1/2 teaspoon oil

For the maple butter:

1/2 cup unsalted butter, softened

3 tablespoons maple syrup

 

First prepare the maple butter by beating the butter until it is smooth. You may use an electric beater if desired. Gradually add the syrup. Continue to beat until the ingredients are well combined. Transfer it to a sealed container and refrigerate until needed.

Next, heat the oil in a frying pan or skillet over medium heat. Fry the bacon rashers until they are crisp. Place the cooked bacon on a plate lined with paper towels to drain the excess oil. Set aside.

Beat 4 eggs in a bowl and lightly salt it. Pour the eggs in the same frying pan and set the heat to medium. Swirl the eggs with a fork to scramble it. Cook it for 2-3 minutes or until it is set.

Place the remaining eggs, cinnamon and fresh milk in a small bowl. Beat the eggs. After, heat a non stick skillet over medium heat.

Dip a piece of bread in the milk and egg mixture and fry it for 1-2 minutes per side or until it is browned. Do this for the remaining bread slices.

Assemble the sandwich by brushing a slice of bread with maple butter. Put 2 pieces of bacon and then top it with scrambled egg. Place another piece of bread on top. Repeat this for the remaining ingredients.

Slice the sandwich in half before serving. Serve immediately.

 

Photo Courtesy Of:   mandydale

 

Eggs Florentine

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I can say that Eggs Florentine is the Eggs Benedict’s healthier sister because spinach is rich in antioxidants and vitamins that are good for the body. It is a great source of fiber too. You can also use low salt butter and sugar free bread for a lighter fare.

 

Serves 4

Ingredients:

8 thin bacon rashers

20g butter

2 bunches fresh spinach, trimmed, washed and dried

Dash of white vinegar

4 eggs, at room temperature

4 slices English muffins, toasted

For the hollandaise sauce:

1/4 cup white wine vinegar

6 black peppercorns

1 shallot, finely chopped

2 egg yolks

200g unsalted butter, melted

2 teaspoons lemon juice

 

First prepare the hollandaise sauce by putting the vinegar, peppercorns and shallots in a small saucepan over medium heat. Let it simmer for 3-5 minutes or until it is reduced to two tablespoons. Let the mixture pass through a fine sieve to strain it.

Combine the egg yolks and the vinegar mixture in a heatproof bowl and place it in a saucepan that is half filled with simmering water or you may use a double boiler. Whisk the vinegar and egg mixture while slowly adding the butter. Keep on whisking the sauce until it becomes thick and creamy. Remove from heat and season it with salt and ground white pepper.  Stir in the lemon juice. Keep the sauce covered and set aside.

Next heat a large non-stick skillet over medium heat. Fry bacon for 1-2 minutes on each side or until it becomes crisp and browned. Place the cooked bacon on a plate lined with paper towels to drain the excess oil.

In the same skillet, melt the butter. Add the spinach and cook it for 3-5 minutes or until it wilts. Season it with salt and ground white pepper.

Half fill a deep frying pan with water. Add vinegar. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer. Crack the egg open and place it on a cup. Stir the water in the pan to create a whirlpool. Slowly slide the egg gently into the water and poach it for 1-2 minutes or according to how you like it. Take the eggs using a slotted spoon and transfer it to a plate. Cover the plate loosely to keep the eggs warm. Repeat this for the remaining eggs.

Place the English muffins on a serving plate. Top the muffins with bacon slices and then spoon some buttered spinach on it. Put a poached egg over the spinach and then drizzle it with the hollandaise sauce. Season it with freshly ground pepper. Serve immediately.

Place the toast on the serving plates. Spoon the spinach and bacon over the toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Season with freshly ground black pepper and serve immediately.

 

Photo Courtesy Of:  jasonlam

Greek Pie

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Greek pie is a delicious vegetable recipe with a lot of cheese. It can be eaten any time of the day –as a hearty breakfast, yummy snack or light main course with some salad. Watch the pie carefully as you bake it because you wouldn’t want to burn the bacon or overcook the egg and vegetables. Adjust the heat and the time as needed.

 

Ingredients:

400g zucchini, sliced thinly

200g tomatoes, sliced thinly

1/4 cup olive oil

2 leeks, white part cut and finely chopped

250g Greek feta, crumbled

250g fresh ricotta

1/4 cup flour

1/2 cup chopped dill

3/4 cup chopped mint

8 eggs, lightly beaten

200g prosciutto slices

 

Put the zucchini in a medium sized bowl. Add a teaspoon of salt. Set it aside for 30 minutes. Rinse the zucchini in running water. Drain well and then pat them dry using paper towels.

Heat the oil in a small frying pan over medium heat. Cook the leeks for 8-10 minutes or until they become soft. Let it cool completely.

Preheat the oven at 180C and prepare a 22cm springform tin or round baking dish. Line the dish with the prosciutto and allow the edges to hang loose at the sides by 5cm. Place the zucchini, tomatoes and leeks into the pan or baking dish.

Next, combine the eggs, flour, mint and dill in a large bowl. Mix well until there are no more lumps. Add the feta and ricotta. Season it with salt and pepper. Stir.

Pour the egg mixture into the pan. Fold the hanging prosciutto over the top of the egg mixture. Bake it in the preheated oven for 30-45 minutes or until the pie is set and firm to the touch. Remove from oven and let it cool for 15-20 minutes. Remove from tin or slice before serving.

 

Photo Courtesy Of:  hlkljgk

Garam Masala Omelette

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Omelettes are delectable breakfast treats that come in different varieties. I personally love potato and cheese, onions and tomatoes and mushroom and cheese, but this recipe definitely caught my attention. It has all the ingredients I like –eggs, vegetables and cucumbers with yogurt (tzatziki).

You can eat it as is or with meat. I also think that cheese would be a great addition to this awesome recipe -cheddar, freshly grated parmesan, cream cheese or feta would definitely give a cheesier bite. Alfalfa and rocket (arugula) can also be used as substitutes for spinach.

If you find the garam masala too strong, just reduce the amount. You can start by using a little and then fry a dollop of egg so you can try it. After, gradually add some more until it suits your taste. These omelette rollups will definitely go well with lassi.

 

Serves 4

Ingredients:

8 eggs

4 tablespoons cold water

2 teaspoons garam masala

40g butter

1 cup unflavored yoghurt

1 small cucumber, peeled, seeded and finely chopped

4 tablespoons fresh mint, finely chopped

3 cups baby spinach

Salt and pepper to taste

 

Combine the chopped cucumber, yoghurt and mint in a small bowl. Mix well. Season it with salt and pepper. Cover and refrigerate until needed.

Place the eggs and garam masala in a medium sized bowl. Add the cold water and beat the eggs until all the ingredients were well combined. Stir in a dash of salt.

Next, melt 1/4 of the butter in a medium sized frying pan or skillet over medium heat. Pour in 1/4 of the beaten egg. Using a ladle, swirl the egg around the bottom of the pan until it covers the base. Cook the egg for 2-3 minutes until it sets. Carefully transfer the omelette to a plate and cover it to keep it warm. Do the same for the remaining butter and egg mixture. Make sure to place the omelettes on individual plates.

Divide the spinach and place them on top of the omelettes. Roll each omelette tightly and then cut it into half. Season it with salt and pepper if desired. Serve immediately with chilled yogurt.

 

Photo Courtesy Of:   Girl Interrupted Eating

Matambre

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Matambre is an Argentinian stuffed beef roll, which is also called a relleno. This delectable recipe is perfect for special occasions or when you have enough time to cook.

The meat must be marinated ahead of time and I prefer keeping it in the fridge overnight, so that the flavors infuse into the meat. I often use a re-sealable bag, so that it is convenient to turn the marinated meat at least once.

This yummy dish can be served hot or cold. Either is fine with me, but do not forget to serve it with chimichurri on the side to complete the dish- Argentinian grilled meat almost always goes with it.

 

Makes 4-6

Ingredients:

1 1/2 pounds flank steak

1 cup olive oil

4 garlic cloves, finely chopped

3 tablespoons vinegar

3 tablespoons lime juice

Salt and pepper to taste

1 large carrot, peeled and cut into thin strips

1/2 red pepper, cut into thin strips

1 cup fresh spinach leaves

3 cooked eggs, sliced

2 cups beef stock

1 bay leaf

1 tablespoon fresh thyme

1/2 onion, diced

 

Slice the steak in half to make a butterfly cut. Spread the meat open and then pound it using a meat pounder until its thickness is reduced by 1/4.

After, place the steak in a baking dish or re-sealable bag. Marinate it in olive oil, 3/4 of the garlic, lime juice, vinegar, salt and pepper for at least 3 hours or up to overnight.

Preheat the oven to 350F.

Once the meat has been marinated, lay it on a flat surface or baking tray. Put the spinach leaves on top of it and then add the red pepper. Top it with the carrots and the cooked eggs. Roll the meat around the filling and then tie it with a kitchen string.

Heat the olive oil in a large saucepan over high heat. Fry the steak roll for 3 minutes per side or until browned. Transfer the meat roll to a baking dish. Pour in the beef stock, thyme, onions, bay leaf and the remaining garlic. Bake the matambre for an hour or until the meat is cooked and tender. Add more broth if needed, we want the roll to be a little juicy and not dry.

Remove the matambre from the oven and let it stand for 15-20 minutes. Cut the string and then slice the roll into 1/2 inch pieces before serving. Serve warm or cold.

 

Photo Courtesy Of:   julianrod

Bacon and Egg Chowder

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The rainy days are here again and I my never ending craving for a warm bowl of soup is back. They definitely make gloomy days warmer and fill your stomach when you are too lazy to cook a heavy meal. I usually have a love affair with different types of noodles, but now I’m into creamy soups and chowders.

Bacon and egg chowder is a simple and easy recipe that you can prepare. You may add some heavy cream or half and half for a creamier dish. Eat it with some warm rolls or even crusty bread. This soup can also be a yummy starter for dinner or a wonderful side to salads.

 

Ingredients:

5 slices side bacon

1 teaspoon oil

2 stalks celery, chopped

2 potatoes, peeled and diced

2 carrots, peeled and diced

1 onion, chopped

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon dried marjoram

Salt and pepper to taste

2 tablespoons all-purpose flour

3 cups milk

1 cup chicken stock

4 hard-boiled eggs, coarsely chopped

 

Heat the oil in a large saucepan over medium heat. Fry the bacon for 4-6 minutes until they are crisp and crumbly. Transfer the bacon to a plate lined with paper towels to train the excess oil.

Place the celery, potatoes, carrots and onions in the same pan. Stir in the mustard, Worcestershire sauce and marjoram. Cook the vegetables for 5-8 minutes until the edges are browned. Season it with salt and pepper.

Combine the milk, chicken stock and flour in a medium sized bowl. Mix well. Pour the milk and stock mixture into the saucepan with vegetables. Increase the heat to high and bring it to a boil. After, reduce the heat and let it simmer covered for 12-15 minutes until the vegetables are tender. Let the soup cool for 15-20 minutes.

Once the soup is cool, pour it into a food processor or blender in batches. Puree the soup until smooth. Put the soup back into the saucepan and set the heat to medium. Heat the soup for 5 minutes until heated through. Add the chopped eggs and stir. Ladle the soup into individual bowls and top with bacon. Serve warm with rolls or salad.

 

Photo Courtesy Of:  land_camera_land_camera

An Easy Quiche Weekend

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Weekends are meant to be relaxing where one can’t be bothered with the usual concerns of the daily grind.  Unfortunately, we all have to eat and that’s part of the daily grind. Trying to figure out what to cook for lunch and dinner  without the fuss is a real challenge for most of us. As it is, I feel so short changed when it takes me 2 hours to prep and cook a meal only to spend 20 minutes devouring it and 30 minutes cleaning and washing up. What is that all about? I feel the same way when I go to a salon to have a haircut. It would take me weeks to figure a new style for my hair and on that day I walk into the salon,  the stylist takes a quick look at me and it’s done in 15 minutes? I don’t even get to flip through half of the magazine they hand me! Then again … I’m not the type who likes to spend half a day in a salon/spa. I get restless and impatient and the whole Zen of it all goes out the window.

So yeah, Saturdays and Sundays would be so much fun if I have every meal planned out and pre-made. Thank goodness for the microwave and  toaster ovens, as they have made my life a little easier. A favourite dish I like to make ahead for the weekend is Quiche.

I know, it may seem a little to tedious having to knead flour to make a crust  and all that, but you can always get a pre-baked crust from the supermarket and make it easier on yourself.  There are weekends when I just don’t feel like cooking anything. I just want to pick through the refrigerator and eat when I feel like it. Quiche just let’s me enjoy that and not have to worry about cooking  and washing too many dishes.  All you need to do is re-heat  the quiche, serve it with a side salad of your choice ,a tall glass of iced tea and voila! You’re all set for a relaxing weekend ahead.

QUICHE LORRAINE

For the Crust:
2 cups flour
1/4 teaspoon salt
pinch sugar
8 tablespoon cold butter , cut into small pieces
3 tablespoon cold vegetable shortening , cut into small pieces
1 egg , lightly beaten
For the Filling:
6 ounce slab bacon , diced
2 eggs, lightly beaten
1 1/2 cups heavy cream
1/2 teaspoon salt
Freshly grated nutmeg
Freshly ground black pepper

Instructions:

For the Crust:

Sift together flour, salt, and sugar into a mixing bowl. Use a pastry cutter or two knives to work butter and shortening into flour until it resembles coarse meal. Sprinkle in up to 6 tablespoon ice water, stirring the dough with a fork until it just begins to hold together. Using your hands, press the dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with the heel of your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.
1. Preheat oven to 400 degrees F. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14 in. round.

2. Fit dough, without stretching it, into a buttered 10 in. bottomless metal flan ring, 1 1/2 in. deep, set on a parchment paper lined cookie sheet with no rim. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier.

3. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim.

4. Line dough with buttered aluminum foil, then add pie weights or dried beans. Bake until crust is set and edge just begins to color, about 25 minutes.

5. Remove foil and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2 to 5 minutes

FOR THE FILLING:

  1. Reduce heat to 375 degrees F. Put bacon in a medium pan, cover with cold water, and bring to a boil over medium high heat. Boil for 5 minutes, then drain. Return bacon to pan and cook over medium heat until lightly browned, about 3 minutes. Transfer bacon with a slotted spoon to a paper towel to drain, then arrange on bottom of crust.
  2. Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30 to 35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.

Photo Credit: rainydayknitter

Photo Credit: jashbowie

Photo Credit: smoke N grill