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Omelet sandwiches

Omelet sandwiches


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It took:

Prepare the mayonnaise as follows: in a bowl, rub the yeast with the sugar, and when it is diluted, add the warm milk and a handful of flour. Mix everything, then leave to rise in a warm place, covering the bowl with a towel. When the mayonnaise doubles in volume, start kneading the dough with flour and oil, adding salt (the dough should not be very hard). A ball is formed, which is raised again.

Omelette:

I made two separate omelettes, so I divided the above mentioned ingredients into two equal parts.

Peel a squash, grate it and slice it.

The peasant ham is cut into large and thin pieces.

Remove the mushrooms from the can, rinse with cold water and drain.

Wash the tomatoes and cut into large slices.

The cheese is cut into large slices.

In a frying pan greased with oil, put the pepper, bacon, mushrooms and a little salt and simmer a little (about 10 minutes), covering them with a lid.

Eggs are mixed with salt, milk and semolina.

Remove the pan from the heat and add the eggs with the milk and semolina. Put the tomato and cheese slices and put the omelette back on the fire, still covered with a lid, for a few minutes, then take the lid and mix (or turn it whole with a plate). When ready, place on a plate.

Assembly:

When the dough has risen, spread a quarter of the dough in the oiled pan, place the omelette on top, then spread another quarter of the dough. Cover with a lid and cook over low heat on both sides. After that, prepare the other half of the dough and the omelet.

Before serving, expect to cool slightly.


Chef's tips for chicken breast omelette

  • For this preparation you can use other parts of the chicken. If you have leftover chicken leg from the soup, you can use it.
  • The salt dust you sprinkle in step 4 prevents the onion from burning and helps to harden it.
  • You can give another shape to the omelet if you want. You can pour the beaten egg directly over the hardened onion and the chicken breast or you can make an egg mixture by mixing the ingredients.
  • In the form of rolls, you can put the omelette with chicken breast in the package for your loved ones and so they will not skip breakfast.
  • You have the freedom to play with this preparation. For an even more hearty breakfast you can add bell peppers, bacon, spinach, cheese, etc.

Omelette soup

Radu Popovici has a recipe cart to my taste, in fact I think they are all to my taste. Last week I was looking for a quick soup recipe and his omelet soup popped into my eyes. Because when I cook I think primarily of children, protein is important in soup. I was glad that they liked it too and I liked the wonder on their faces, a good wonder, it was a new taste for them. And yet it is made from ingredients that we always have at home and it is very fast. Worth a try!
I put the pepper separately in my plate. It can be garnished with parsley.
Here is the link to the original recipe, I experimented a bit: Radu Popovici: Omelette soup.

Ingredient:
1 or
2 teaspoons oil
500 ml chicken soup or water with concentrated cube
1 carrot, cut into cubes
1 celery stalk, cut
1 tablespoon rice
1 leek, cut into rounds
2 sliced ​​cabbage leaves
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon black pepper (optional)
coriander for garnish


Why it's good to put baking soda powder in the omelet

Baking soda in the omelet has a very important role - this ingredient helps to soften and swell the omelet. The result: you will get a fluffy, airy omelet, not a dense mixture with an unpleasant taste.

Be careful not to overdo the quantities: a baking soda powder, about as much as you take with your fingers, is enough. Otherwise, the omelet will be a little salty.

Baking soda is also useful when you want to cook beans - it helps soften the grains and greatly reduces cooking time.


What are the benefits of tomatoes

Few of us know that tomatoes, like cucumbers, were first used for medicinal purposes in their homeland.

Beyond the high water content (90%) are some important nutrients for health. Tomatoes contain: potassium, calcium, phosphorus, iron, vitamins A, C, E and K, magnesium, zinc, copper, iodine and bromine.

The most valuable compound of tomatoes is Lycopene - an antioxidant from the carotenoid family. It is also responsible for the red color of the tomatoes.

He protects us from all kinds of chronic diseases. The good news is that the thermal preparation increases the concentration of lycopene in tomatoes.

Consumption of tomatoes can help prevent atherosclerosis and thrombosis. Due to the fact that they reduce the viscosity of the blood, tomatoes can prevent or even alleviate vascular diseases.

Through the stimulating action of gastric juices, tomatoes are beneficial in people suffering from gastric hypoacidity or stomach atony.

Due to its diuretic and laxative effects, it helps eliminate urate and prevents the formation of urinary stones.

Because they are low in fat and calories, but instead contain a lot of water and important vitamins, tomatoes can be useful in diets.

Professor Ovidiu Bojor recommends tomato juice to people who want to lose weight.


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You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


COUPLE SANDWICH RECIPES

The sandwich, always at hand

It is said that the best sandwich is the one that traveled with you. Even a common slice of cheese turns into a delicacy when it merges its tastes with the two slices of bread that envelop it, when it crosses the mountains or the paths of adventure. If you add some vegetables, sauces or spices, you are already partying at a traveler's feast.

This formula of consuming fast but healthy packaged food took shape and fame in the time of Lord John Montagu IV, Earl of Sandwich, who consumed sandwiches during card games, but the origins of this dish can be traced back to the period antiquities. From the rabbi who put crushed walnuts, apple slices, spices and herbs or from the meat cut and placed on slices of bread from the Middle Ages, sandwiches have become a solution for schoolchildren, lunch at work , a good friend at a picnic and even on a diet.

The sandwich at work
Yes, maybe it's the day you didn't have time to cook, and tomorrow you'll still not want to eat anything at random. The situation can be solved in just 5 minutes, with a few ingredients at hand: a can of EVA tone in its own juice, a little feta cheese, a small onion and 3-4 cherry tomatoes, a few olives, lettuce leaves and parsley threads, lemon juice and a teaspoon of Dijon mustard. All will come together in a sandwich that will give you the energy you need, but also the joy of a tasty lunch. In two steps and three moves, the sandwich will be ready. To start, drain the canned EVA tuna and mix it with a teaspoon of olive oil. Separately, mix the lemon juice with the mustard, adding on top of this sauce the onion, tomatoes, parsley and finely chopped salad, cheese and diced olives. Salt and pepper will not be missing from this mixture that can be served on a slice or between two slices of wholemeal bread or with seeds.

The diet sandwich

If you want to lose weight, then it is clear that bread has nothing to do with your diet, at least not white. It's okay, a sadvis with lettuce leaves, slices of zucchini, cucumber or potatoes that successfully replace bread is just as delicious and much friendlier to your figure. Or, why not try a sandwich that uses brown rice leaves? You also need 140 g of grilled chicken breast, half an avocado, raw vegetables, 100 g of cabbage and finely chopped carrots. For the preparation, you will cut the avocado into four, the chicken breast into thin slices and the vegetables into small pieces. You will soak the 4 rice sheets in water for five seconds, then you will immediately fill them with the prepared ingredients and you will roll them. For the sauce, you will mix 3 tablespoons of natural peanut butter, a tablespoon of rice vinegar, half a tablespoon of hot pepper sauce, a teaspoon of freshly grated ginger and a tablespoon of water.

The mountaineers' sandwich

It is known that when you climb the mountain, you consume a large amount of energy, so carbohydrates and especially proteins are your best friends. For this, you can try to use the omelette in a more ingenious and easier to consume way, preferably as soon as possible because it is easily perishable. For even more consistency, add 115 g of turkey, spinach, mozzarella and bell pepper and the sandwich is ready for an energetic climb.

The schoolboy's sandwich

For children, sandwiches are the healthiest option, but also a delicious choice for supplementing caloric intake during cooking hours. It is good that they are as simple as possible, as compact as possible, but very consistent and healthy. Thus, along with the two slices of bread, a little fish paste obtained from the butter mixture and EVA tone in its own juice, a few slices of fresh cucumber or olives and a thin slice of cheese will be able to support the activity of schoolchildren.

Regardless of the situation, a sandwich gets you out of trouble. Appetizer, lunch, dinner or breakfast, diet or as a healthy portion of energy, the sandwich can be reinvented in thousands of ways related to imagination and needs. Don't avoid it, but always prefer it to fast food on the market!


Poached eggs: boil for 10 seconds

Use a safety pin to make a small hole in the wide base of the eggshell. It pierces an air pocket that might otherwise expand and break the egg during cooking. Boil the egg in the shell for 10 seconds to help it retain its shape once cracked. Remove the egg, then bring the water to a low heat. Gently crack the egg and release it into the water. Let the eggs boil for 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water for 30 seconds to stop cooking.


You need 2-3 eggs, a quality non-stick pan, a teaspoon of water or milk, butter, vegetable oil. For the garnish you can choose, preferably cheese, mushrooms, tomatoes, dill. You still need a silicone spatula.

Start by choosing and preparing the ingredients for the garnish. It is important that they are already ready and cooked before being used in the omelet, because their cooking time is longer. You also need to make sure that the ingredients you choose do not release too much water, because once reheated, wet ingredients such as tomatoes can give the garnish a liquid, unpleasant appearance.

Beat the eggs well with a whisk and a little water or milk. Add salt and ground pepper. Make sure the mixture is homogeneous.


Rustic Rye Bread & # 8211 top product!

Using a selection of the best quality matured breads and flours, our bakery adheres to the standard of true artisanal bakery that offers you a unique bread with an unmistakable taste, and our only goal was to offer you natural products, products according to recipes. traditional.


Rustic rye bread is made by combining rye flour with the intermediate one, and considering the fact that we use 9/1 rye flour, the color of the bread has a darker color.
The benefits of eating rustic rye bread are many, including the fact that it reduces insulin resistance and improves blood glucose, provides a longer feeling of satiety than white bread, reduces inflammation in people with metabolic syndrome.

ingredients
• Mayan wild dry culture
• the water
• 90% rye flour
• 10% intermediate flour
• sea salt

Dissolve the mayonnaise in water, then incorporate the two types of flour and let the mixture rest for 60 minutes. The stage is called autolysis and helps to form gluten.

Add salt and knead for 15-20 minutes, so we get a soft dough, moist but bound and elastic. Let the dough rise for 2.5 hours at room temperature.
During this time, every 50 minutes, apply the Stretch & ampFold dough folding technique twice. We put flour on the worktop and turn the dough upside down, giving a first shape to the dough.

Sprinkle the dough with a little flour and let it rest for 20 minutes to relax the gluten. After 20 minutes, give the final shape of the bread and place it with the seal up in the banquet, leave it to cool for about 8-10 hours.
The oven is ready at maximum temperature (240-250 degrees), take the banquet out of the fridge and let the dough stay at room temperature until the oven heats up well.
I turned the bread over in the pan and put it in the steaming oven for 15 minutes.
Reduce the temperature to 220 degrees and continue to bake the bread for about 30-35 minutes until it acquires the specific color.
I got a special bread, with a sweet taste, wonderful even for sandwiches!
We invite you to dinner.


Video: Ομελέτα Σάντουιτς. Άκης Πετρετζίκης (June 2022).