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Bombay omelette Sanam Omarzadeh
Ingredients
50g Greek yoghurt
small pack coriander leaves finely chopped, stalks reserved
۱/۲ lime
, juiced
1 tbsp butter
½ red onion, sliced
1 small garlic clove, crushed
½ red chilli (deseeded if you don't like it too hot), finely chopped
1 tsp curry powder
2 eggs
, beaten
1 tortilla
Instructions
Mix the yoghurt with half the coriander leaves, the lime juice, then season and set aside.
Melt the butter in a non-stick frying pan (ideally with a base a little smaller than the tortilla) over medium heat, add the onion and fry for 2-3 mins or until softened. Add the coriander stalks, garlic and chilli, and cook for 2 mins more or until softened but not coloured. Add the curry powder and stir to coat well. Pour the beaten eggs into the pan and, once it’s beginning to set, draw the egg in from the sides with a spatula, allowing the uncooked egg to fill the gaps at the side – this ensures the base doesn’t overcook before the top has set.
To serve, heat the tortilla in the microwave for 20 secs, then spread with the yoghurt mixture. Slide the omelette on top, sprinkle with the rest of the coriander leaves and roll up, tucking in the edges if you can. Slice in half, to serve.
omelette crunchy Leila Nouri
Ingredients
1 thick slice bread, cut into small cubes
1 tbsp olive oil
2 eggs
2 tbsp grated cheese
your choice of 1 slice ham, 1 slice chicken, 2 slices salami, 2 slices chorizo, or a handful prawns
your choice of a handful quartered cherry tomatoes, 2 tbsp drained sweetcorn, 2 tbsp defrosted frozen peas, or a handful rocket
salad, to serve
Instructions
Heat ½ tbsp oil in a small
No-stick frying pan. Add the bread, toss it around and fry over medium heat until it starts to brown and crisp all over. Tip the croutons onto a plate, then carefully wipe out the pan. Shred the meat you have chosen to use or roughly chop the prawns.
Beat the eggs lightly with a fork and season if you want. Heat ½ tbsp oil in the frying pan, then pour in the egg. Tip the pan from side to side until the base is covered and starting to set. Add the meat and veg to the side of the omelette nearest you. Cover the pan with a lid for a minute, then add the cheese and cover for another minute. Finally, add the croutons and flip the far side of the omelette towards you so that it covers the filling. Slide onto a plate and serve with whatever kind of salad you can get away with.
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Ingredients
Serves 6-8
110gr/4oz/1/2 cup butter
60ml/4 tbsp light olive oil
450gr/1 lb. /scant 2 ¾ cups coarse semolina – irmik –
45ml/3 tbsp pine nuts
900ml/1 ½ pints/ 3 ¾ cups milk – whole milk preferred-
335gr/12oz/1 ½ cup sugar
10 ml/ 2 tsp ground cinnamon to decorate
15ml/1 tbsp sautéed pine nuts to decorate – optional
Instructions
Melt the butter and olive oil in a heavy pan, stir in the pine nuts and semolina and cook over medium heat, stirring all the time, until lightly browned.
In the same time, warm the milk in a separate pan and stir in the sugar, mix well and let the sugar dissolve. Turn the heat off once the milk is hot (but not boiling) and sugar is dissolved.
Pour the milk & sugar mixture into semolina & pine nuts mixture and lover the heat. Mix well and cook over low heat until the milk has been absorbed; stirring continuously for about 10-15 minutes. Turn the heat off. Place a paper towel over the pan and cover with the lid, let the helva rest for about 10 minutes – the paper towel will absorb all the excess moisture-.
If you like, sauté 1 tablespoon pine nuts in a drizzle of olive oil for a few minutes. Spoon the semolina halva into individual bowls, and serve with a dust of cinnamon and a few sauteed pine nuts over them.
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