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Baked omelette with cheese and chery tomatoes

Baked omelette with cheese and chery tomatoes


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It's a recipe I've known since I was in high school and practicing in the canteen.
Tomatoes were not included in the recipe, but I added them.

  • 4 eggs
  • 1 red onion
  • 100 ml of milk
  • 100 gr salted cheese
  • 2 tablespoons gray
  • green dill
  • 50 gr butter
  • cherry tomatoes

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Baked omelette with cheese and cherry tomatoes:

We clean the onion, wash it and slice it round.

Put the melted butter in a non-stick pan and sauté the onion in it for 2-3 minutes.

Pour everything into a heat-resistant mold and grease the walls with melted butter.

Beat the eggs well, add the milk, semolina, chopped dill and finally the cheese crushed with a fork.

Homogenize and put everything over the onion, in a heat-resistant form.

Add the cherry tomatoes from place to place and bake for about 30 minutes over medium heat.

It is very good for a hearty breakfast!

Tips sites

1

It can be served with a glass of yogurt, or with pickles.


Steak with grilled cherry tomatoes and french fries

It is the right season to renew the stock of fresh caviar. This is the reason why a self-respecting housewife makes her way through the fishery as often as possible. I make no exceptions and during this period all my paths pass through the fishery.

The raptors (trout, perch, bream, pike, etc.) the bigger and more belligerent the more consistent the harvest of fresh caviar can be, according to the luck of each one and last but not least according to the trained eye to choose from the gallant .

Unfortunately, the fish can not be kept in the refrigerator, frozen, for a maximum of 2-3 months so as not to suffer the taste of the final dishes. As there is a risk to buy fish that do not have eggs / have been squeezed before being exposed to gallantry, you cannot buy too large quantities of fresh fish.

Memories, memories & # 8230! Once upon a time, many years ago, I used to go fishing on the pond. Back then I had plenty of salted caviar / caviar, plenty of caviar. I also gave a jar as a gift to relatives and friends.

It was always in the equipment of my family's room, marinated in crucian, bream or perch.

Fishing tools (and I have not a few) have remained unused. Sometimes I grease the reels, telling myself that I will get to the pond someday. It might come true when my nephew raises her.

How do I keep fish eggs? I like to have reserves of caviar, put in a jar with coarse salt and a little oil on top or fresh caviar put in food plastic bags in the freezer.

By mixing salted caviar with frozen and thawed caviar, rubbed caviar with rapeseed oil / sunflower oil will not be too salty.

Household alternatives! I tried to put in jars with tight lids, less salted caviar. They broke down and of course I gasped.

I tried to spawn the eggs from the jars. It didn't turn out properly and the rubbed caviar didn't taste good.

Some culinary sophistications prepared in the family! I discovered about 3 years ago, the salmon trout, which at the beginning had caviar this season and what more caviar & # 8230. Now, by gallantry you can find only gutted salmon trout. Traders have realized that by removing the caviar (large and good-looking, of a yellow-orange) you can sell them at the price of Manchurian caviar.

Fish, once considered the food of the poor, is now often more expensive than lean meat. I also tried the appetite, bluefin tuna and I prepared in the family & # 8211 grilled red tuna cutlet with mashed & # 8217 broccoli.

By gallantry! If the live sturgeon in the pools with water from the fishery would have caviar, it would seem that it would not be very expensive to give 50 lei / Kg. You would dare to risk a fish of 1.5-2 Kg.

No producer with his own store, much less a merchant, dares to sell caviar with caviar. First squeeze it well from the caviar and then cut it if the fish is bigger.

Who does not dare to put his hand deeper in his pocket, does not even know what he is losing! I allowed myself to buy 2 steak chops, approx. 0.5 Kg. I had never eaten steak.

Once upon a time, when fish was not a luxury product, I served a slice of grilled cod at a cottage in the mountains. That's how I tasted the black caviar fish.

Black caviar, real, not from the painted ones, I ate at the beginning of the years & # 821790 when Bessarabians / Russians / Ukrainians still arrived through the ad-hoc open fairs, through the parking lots of the big cities. They brought the jars with black caviar, at 50 lei (old money) the 25 gram jar.

Ingredients needed in the recipe: sturgeon chops, cherry tomatoes, potatoes, sheep's milk cheese, lemon, coarse salt, peppercorns, extra virgin olive oil, rapeseed oil.

Preparation of stubble chops for preparation.

The sturgeon chops are cleaned of the scales left on the fish's belly where the fins were.

The fish is washed under a stream of cold water and swabbed with absorbent paper.

Straw chops and schery tomatoes are rolled in a mixture of extra virgin olive oil and lemon juice.

Ingredients

  • stubble chops,
  • cherry tomatoes,
  • french fries,
  • Lemon,
  • extra virgin olive oil.

The chops and tomatoes are seasoned with coarse salt and freshly ground peppercorns.

The sturgeon chops are left to soak in the cold, in the refrigerator for 1-2 hours.

Frying potatoes in rapeseed oil.

Special red potatoes are used for frying.

Peeled potatoes, washed and swabbed with paper towels are cut into 4-6 thicker slices.

Fry the potatoes over high heat in a pan with high edges.

The secret of frying potatoes. Heat the frying oil well in the pan (to burn the palm on top).

Buffered / dried potatoes are put in hot oil, using a kitchen sieve / frother, gradually (not all the pile, throw in the pan once), without crowding. Mix in the pan using a whisk so that the hot oil envelops the potatoes on all sides, progressively and browns them progressively, making them crispy.

Prepare grilled fillet fillets & # 8217.

My old cast iron grill went into action. Put on the high heat of the stove, the cast iron grill heats up until it burns the hand placed on top.

Directions

  1. Preparation of stubble chops for preparation. Macerate chives of cherry and cherry tomatoes, cold, in the refrigerator.
  2. Frying potatoes in rapeseed oil.
  3. Prepare steak chops and cherry tomatoes on the grill in tuci, well heated, over high heat.
  4. Mounting prepared on stretched plates.
  5. Serve the final dish with garlic sauce.

The stubble fillets and the soaked tomatoes are put on the hot cast iron grill over a high heat.

Attention! The fish is greasy and preparing it over high heat, the melting fat is hot / hot and salts everywhere, sprinkling you wonder where. He guarded his hands and especially his face.

Of & # 8230, you do not want but it happens !? As for what happens on and around the stove, only the consort can say it, muttering his lips, & # 8230 only in his beard.

The appearance of the final preparation may suffer! Whether you like it or not, the flint chops due to the hot fire under the well-heated cast iron grill, open, widen and you have to cut them next to the string, using the tip of a sharp knife, to be able to brown them evenly, on all parties.

Assembly prepared for serving.

The fish and french fries are mounted on flat plates. On the potatoes, put the sheep's milk on the large grater.

For this preparation you can serve garlic sauce put on fish and why not, even on potatoes.

There is no mistake! The fish is fatty, the potatoes are hot, why can't you serve hot polenta ?! Let me see if the greedy for service hesitate or are tempted to soak with hot polenta first in the fat of the fish and then in the mujdei !?

A glass of house wine from figs, served cold, goes great with such a dish.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! At least once a year, I think we Romanians can afford to serve a delicacy. Use this recipe. Culinary success is guaranteed if you do not believe look at the faces only smile of those who were around the table.


Video: Baked Feta Pasta - Ζυμαρικά με Ψητή Φέτα και Ντοματάκια (July 2022).


Comments:

  1. Mugore

    it is necessary to try everything

  2. Jarion

    Listen, let's not spend more time for it.

  3. Lawrence

    I can recommend that you visit the site, on which there is a lot of information on this issue.

  4. Nukpana

    There are other disadvantages too

  5. Smetheleah

    It was and with me. Let's discuss this question.



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