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Omelette stuffed with bacon, cheese and mushrooms


Break the 4 eggs in a bowl and beat with a pinch of salt.

Chop the peppers and green onions, cut into small pieces and mix with beaten eggs.

Heat a frying pan with a little oil and when it is hot pour the above composition and spread it like a pancake over the entire surface of the pan. Let it fry until there is no more raw egg on the upper surface but taking care not to burn in the lower part.

Add only half of the omelette the sliced ​​or grated cheese and let it melt a little, then add the strip bacon and mushrooms. Season with a little pepper and whoever wants more spicy can put a little spicy sauce or 2-3 slices of hot pepper.

If fresh mushrooms are used, then they are cleaned and washed well before the omelet starts, then they are chopped and hardened in a little oil together with the finely chopped onion. If we use canned mushrooms, they are drained of water and put directly on the omelette or they can be pulled a little in the pan before (according to preference).

Fold the omelette, taking care not to break it, and then take it out on a plate. It can be garnished with greens, tomato slices or ketchup.

Good appetite !


Quiche with bacon, cheese and mushrooms

A quiche with bacon, cheese and mushrooms & # 8230or & # 8230â € ”another foray into my French cuisine. An extremely simple, very good preparation that can quickly adapt to the available ingredients. Did I say French cuisine? Did I say Quiche? Yes, because the model is the recipe for "Quice Lorraine", a delicious dish made from a mixture of eggs, cream, bacon and cheese, wrapped in a thin layer of crispy dough or puff pastry, baked before.

Although Quiche Lorraine is known today as a classic dish of French cuisine, the recipe is very old (sixteenth century) and comes from the medieval region of Lothringen, or Lorraine as the French later renamed it. The Germans called this open pie (not covered with dough) first Kuchen, which simply means & # 8222tort & # 8221, then it was called Küche, to finally call it Kische.

As an appearance, initially, the famous & # 8222Quiche Lorraine & # 8221 was a pie filled with a mixture of cream and smoked bacon or bacon, with a baking dough top before. Only later did the French add cheese to the recipe and made the puff pastry version with its appearance. When the cheese is added, it is called & # 8222Quiche au Gruyère & # 8221 or & # 8222Quiche Vosgienne & # 8221. Another option, & # 8222Quiche Alsacienne & # 8221 is comparable to Quiche Lorraine, except that it contains a lot of onions in the recipe. After World War II Quiche Lorraine became popular in England, and the British varied its preparation with: peppers, broccoli, mushrooms, ham, seafood, cottage cheese & # 8230 In the United States, it became known after 1950 , and Americans prefer it with onions, diced bacon and a thinner crust of dough. Today the Quiche served everywhere in France, has a modern look, with a wavy crust and in addition to the classic mixture of eggs, cream, milk, the fillings are very varied, from cheese, vegetables, to all kinds of meat, bacon, etc. If you want to know more about quiche, you can read here and here.

I wrote the quiche recipe this month, being the host for the “Virtual Hug” challenge, initiated by a meticulous and soulful girl, Cristina Pană. I wrote it thinking of a talented and skilled lady, whom I also knew as extraordinary and as a man, not only as a blogger. I know that she often flirts with French cuisine, recently I even discovered some excellent recipes on her blog - "Pansy`s Recipes" / "Pansy recipes", which I invite you to visit because you will surely have something to see and try. I hug you and kiss you, dear Pansy (Geta Cipăianu) and thank you for the recipe for Pithiviers, another traditional French.

A Quiche can be served as a snack, a light dinner, an entree at lunch, or why not even for breakfast, and at picnics it is wonderful & # 8230

It is a quick to make and very delicious dish, and in our recipes it also appears more and more often with the name of tart (salty). So, my dears, how can I not think that there is a well-known dish from the international cuisine that we should not take over, in our Romanian style, it is about the same with this Quiche with bacon, cheese and mushrooms & # 8230 is a tart with tender dough baked before, with a filling of the mentioned ingredients over which a creamy mixture of eggs and cream is poured & # 8230 appetite, maybe try it because it is simple and quick to prepare and you will be very happy with the result.

ingredients

For the TART DOUGH

  • 1 or
  • 125 gr. butter
  • ½ teaspoon of salt
  • 2 tablespoons cold water
  • 250 gr. flour

For the filling

  • 300 gr. bacon
  • 2-3 sprigs of green onions
  • 200 gr. pressed cheese
  • 400 gr. preserved mushrooms
  • 300 gr. sour cream
  • 4 eggs
  • ½ parsley link
  • salt, pepper (to taste)

Method of preparation

-Make the quiche dough first: put the sifted flour and salt in a bowl, add the diced butter, the egg, the cold water and knead well with your fingers / hand, until all the ingredients are mixed and a dough is formed. homogeneous and elastic, slightly crumbly.

-A form a ball of dough, wrap it in cling film and refrigerate for approx. half an hour.

-In the meantime, prepare the filling: cut the bacon, cheese and mushrooms into cubes, finely chop the parsley and cut the onion rings into slices.

-At this time all the ingredients for the filling are ready.

-After half an hour, take the dough out of the fridge and with the help of a rolling pin, spread a sheet on the worktop sprinkled with a little flour, a size slightly larger than the size of the baking tray (I used a tart pan with a diameter of 26 cm), because the sheet also extends on the edge.

-Play the baking form (grease it with a little butter and sprinkle a little flour), place the tart top, covering the edges.

-Punch the worktop with a fork and put the tray in the preheated oven at 175 ° C and bake approx. 20 minutes.

-While the top is baking, beat the 4 eggs, add the cream, salt and pepper to taste and mix well.

-After the top is baked, let it cool down for a few minutes, add the cubes of bacon, cheese and mushrooms, parsley and onion, over which the mixture of eggs and cream is poured.

-Smooth the filling nicely and put the tart in the hot oven and bake at 170 ° C for about 20 minutes (depending on the oven), or until lightly browned on top and on the edge.

-When the quiche is ready, take it out of the oven and optionally sprinkle freshly ground pepper.

-It can be served hot, or left to cool very well and when it is cold it can be served simply, with grated cheese, tomatoes, lettuce, or according to everyone's preference. It is wonderful for breakfast, snack or as cold entrees before the main course, you choose!

-If you find it difficult to prepare crispy dough at home, you can replace it with commercial puff pastry.

-The recipe can be improved / adapted with other ingredients, your imagination and the generosity of the refrigerator being decisive in making the decision.


What and how do we cook

A delicious breakfast suitable for a wonderful spring day.
Vivid, fresh colors. but especially healthy vegetables.
And most importantly, a short time to prepare for an energy tablet, in favor of longer walks.
Not to mention that you can replace the ingredients with anything you like - nettles, arugula, stevia, for extra flavor.
Here's what I'm talking about: omelette with baby spinach and chives (or chives).

All you need is:
- a pan
- 2 fresh eggs
- a tablespoon of olive oil
- a handful of tender spinach leaves
- a bunch of fragile chives known as chives
- salt to taste

First heat the pan and add the oil.
We throw the spinach leaves in the hot oil and heat them for two minutes on low heat.

It will soften easily but will not lose its nutritional qualities.
Chop the onions and pour them into the plate with broken eggs over which I sprinkled a pinch of salt.

Beat the mixture with a fork until it is well blended, aiming to obtain a fluffy omelette and not one with visible traces of egg white.

Pour the mixture obtained over the spinach in the pan and increase the intensity of the fire a little.

When the mixture has set, turn the omelette slightly with a spatula and let it brown for two minutes on the other side.
It's done!
Take it out on a plate, add a few tomatoes as a garnish and that's it.
You will have more time to walk the child, to go on a scooter or rollerblade, or just to rest a few extra minutes.
Have a good day!


Breakfast Regal, Sunday

The preparation of this true royal feast begins the day before, in the evening.

Put in a heat-resistant bowl, next to each other, 4 slices of bread greased with butter.
Place on top of each 1 slice of cheese, one slice of ceddar or hochland, followed by the slice of bacon and mushrooms, optionally, then cover with 1 slice of bread, also greased with butter.

Separately, beat eggs as for the omelet, mix with cold milk and season with salt and pepper to taste.
Pour into the heat-resistant dish over the bread, return the sandwiches to the tray after 10-15 minutes to soak with milk and the slices of bread on top and refrigerate the dish until the next day (from evening to morning).

Put the tray in the hot oven for about 1 hour, at 200 degrees or until the eggs thicken, the cheese is melted and the bread takes on a golden-brown, toasted hue.
5-10 minutes before it is ready, sprinkle plenty of grated cheese over the slices of bread and leave to au gratin.

Serve portioned, while hot, either plain or with a favorite salad or pickle.
good appetite!


Prep Time: 10 Minutes | Cook Time: 15 Minutes | Servings: 4 slices

Ingredients

  • 8 Eggs
  • 1oz (30g) Parmesan
  • 1.2oz (35g) Mushrooms
  • 2oz (65g) Bacon
  • 2oz (65g) Ham

Preparation Instructions

Bacon, mushrooms and ham should be fried a little before being incorporated into the eggs. I fried the bacon a little more because I like it crispy and with less fat, but the ham and mushrooms last less.

In a bowl, beat the eggs until they harden, then mix with the mushrooms, bacon and ham. I preferred to cut all the small pieces because I like the composition to be uniform but they can be cut anyway in the end.

Add salt and pepper to taste and then put in the pan over low heat for 10-15 minutes. Usually the frittata returns to a given moment but I like it a little softer on the surface. However, in order to brown it as well as possible, a lid must be placed on top and. patience.

When it was ready I shaved a little Parmesan cheese on top but cheese and cheese definitely work. Oh and greenery are actually chives leaves, more for decoration, essentially optional.


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Ingredients meatballs with onion and tomato sauce 500 g.

Summer salad with chicken, quail eggs and sauce.

I called it & # 8222Summer Salad & # 8221, because it's kind of.

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Baskets with Bacon, Camembert and Mushrooms

Allow the puff pastry to thaw at room temperature.

Meanwhile, fry the bacon slices until they start to brown (either in the pan or put in a pan and bake for about 10 minutes). Remove on absorbent napkins and allow to cool.

Grease the dough with melted and cooled butter (I greased some of them with the fat left by the bacon) and cut the dough into squares of the right size.

Put in the middle 2 slices of fried bacon, 3-4 slices of camembert, a few mushrooms, sprinkle with salt, pepper to taste and finally grated cheese.

Cover the filling by bending the opposite edges, shape it into a basket and press the dough a little at the corners so that it sticks.

Transfer to a tray lined with baking paper.

Put in the hot oven, for about 25-35 minutes, at 180 degrees or until the dough is done and nicely browned.

Take them out on a grill and let them cool.

Serve warm, but they are just as good and cold.
They can be served as an aperitif or packaged (service, school) made in the mini version, suitable for a party or a party.


Ala's Cooking




Omelet 1:
5 eggs
6 slices of salami
50 gr salted cheese
1/2 teaspoon hot pepper
1/2 teaspoon curry
salt pepper
Omelet 2:
5 eggs
6 slices of salami
50 gr salted cheese
1 green onion
green dill
1/2 teaspoon hot pepper
salt pepper

Mix all the ingredients, pour into the tart form and bake in the hot oven for 10 minutes. Simple, fast and delicious. I served it with tomato and radish salad.

Omelet 1:
5 eggs
6 salami slices
50 gr cheese salt
1/2 spoon chilli
1/2 spoon curry
salt, pepper
Omelet 2:
5 eggs
6 salami slices
50 gr cheese salt
1 green onion
dill
1/2 spoon pepper quick
salt, pepper

Mix all ingredients, pour it into the tray and bake in hot oven for 10 minutes. Simple, fast and delicious. I served with tomatoes and radish salad.


Perfect scrambled eggs

No, let me see how you translate the title of today's post! As for me, I will not bother with the translation but I will tell you the story:

I put a thick-bottomed saucepan on the stove in which I melted a small cube of butter. I broke three eggs in the pan and started mixing them with a whisk. After a minute I took the pan off the heat, continued to stir and put a tablespoon of sweet and sour cream over the eggs. I put the pan on the fire again and mixed it for another 20 seconds. I sprinkled salt and pepper over the eggs and ready.

Simple, tastes, we believe. Perfect. Black bread is a bonus. Stay healthy.

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38 Comments

I would call it ratote with cream. In Bihor, the omelet is called ratote (I don't think it has anything to do with Ratatouille)

Ratota is not an omelet and has nothing to do with ratatouille. It is also an omelet in English and the major difference between the rat and the omelet is the way the egg reaches the cooking pot :)
Personally, I prepare these eggs with just a piece of butter and lightly cooked egg on the fire without drying and at the end seasoned with salt and pepper, these days I saw some versions on the mioritic lands of the internet and I was really horrified by the nonsense on which I saw, congratulations Adi, I was expecting a product executed correctly from you :)

I love this omelet! It looks like Gordon's recipe (or not his, I guess he didn't invent the omelet :))) which I make too!
The perfect breakfast!

I did it about two months ago but it didn't work out so well, I followed a video tutorial from I don't know what kind of net :)
I prefer the classic one: D

dorina, ratota from bihor is related to rantotta (omelette in Hungarian) :)
Grandma would have called this dish scrambled eggs or papara / poultry

Adi, where I grew up, I call it & # 8222pap & # 8221. whence your creation would be called & # 8222perfect pope & # 8221 :)

Yes & # 8217 scrambled eggs is not good?

That's the whole day! :) Or the egg pope, like I said when I was little :)))

I think there's a difference between a duck and an omelet, that at the omelet you have to beat the eggs first, let it swell in the pan and then turn it over. My college classmates (from other parts of the country) were shocked when they saw me making eggs, but then they liked it more. I prefer scrambled eggs, it's less soaked in oil.

I also throw a tomato in this, some green pepper, maybe some mushrooms & # 8230..a & # 8230and a little cheese & # 8230 .. wonderful food for breakfast

I had a hearty, tasty and healthy breakfast. I also put bacon, which is browned before, after which I put the omelet and some pieces of cheese. finally fry some onions, about 2 minutes, separately, and mix again in the pan with the omelet. something very tasty comes out. it deserves a try.

I saw on TV (on nush ce post) a great American recipe & # 8230..eggs made exactly like this (they had 2 extra slices of tomatoes and parsley threads) & # 8230

they were called & # 8216 eggs mixed & # 8217 & # 8230:)) & # 8230.

In Moldova it is called scrob.

Really! I also made this recipe several times and I'm not tired of it anymore.

I saw this at gordon ramsay but also at some chefs at hotels in asia :)

the French call it & # 8222Oeuf brouillé & # 8221

I put a little oil and a little water then I put the egg and mixture, I keep it on the fire until the egg pieces coagulate.
I knew it was also called jumari egg or mixed egg.
It goes great with the mashed potatoes left over from the other day!

[& # 8230] fried with papara is kind of. Papara is here, with all [& # 8230]

I saw a video in which scrambled eggs was a recipe-test for Chef! Also in a pan with a thick bottom, with butter and broken eggs directly there. What was very hard, I also tried, mix using 2 forks! It's not as easy as you might think! The taste, on the other hand, is worth the effort! I wish you all a peaceful holiday! Adriana

Ha ha ha & # 8230sa don't tell me we need Gordon or other bosses to make & # 8222scrambled eggs & # 8221, I think they were all inspired by my dad who made eggs like this 30 years ago. When I was growing up I discovered that they were scrambled eggs, which is the name for these scrambled eggs in the pan. Adi, you make a combination of two recipes with memories for me, so that I could add sour cream to the omelet I learned from a friend. My question for you is if you know from experience: Does it have a different taste or does it have any influence on digestion if you add sour cream at the beginning (for the omelet, for example, beat eggs with sour cream) or at the end, how did you do it here? The question is also generated by the fact that some chefs recommend adding sour cream almost to the end in baked goods (moussaka, gratin ...) and others add it together with the beaten egg from the beginning.

[& # 8230] You see, details are extremely important. To better understand, I come up with an example. This scrambled eggs recipe that I saw at Gordon Ramsay and that seemed so simple to me that I keep making [& # 8230]

Perfect scrambled eggs & # 8230.
There are many kinds of perfect. They are perfect when you like them.
The scrambled omelette can be made in many ways, some of which are perfect.
I noticed this expression in many notaries: Gordon Ramsay, J & # 8217mie, Heston, etc. , by that expression they mean a way in which you do not make a mistake & # 8221, referring not only to taste, otherwise it would have called it tasty, but to everything: texture, smell, taste, color & # 8230

Heston Bluementhal insists that the best scrambled eggs (beaten eggs, as they were popularly called) are the bain-marie.
They are traditionally made in a mixture with milk.
Gordon advises us to keep the pan on the fire for a few seconds, then on the fire again, and so on alternately.
Others who want a soft texture heat the pan, take it off the heat and only then add the egg.
It also depends on the amount of egg, fire, pan.
The Chinese are scrambled on the stove.
The Japanese have the famous Tamagoyaki, which I often do.

PS: it still annoys me that I can't comment on Facebook.

I can agree that they are good by Heston Blumenthal's method, but I find it totally inefficient to work a quarter of an hour on some eggs. you almost make a risotto during this time. as for the comments on facebook, I don't know what to say. facebook tells me that the link page does not exist.

Are you really that journalist?
4 days after the discussion about scrambled I see you on the news (with the intention of Pro TV to build a notoriety) preparing scrambled according to the Heston method. In order not to be misunderstood, in the morning your presentation is repeated, but also with some images with Heston in the montage.

What about inefficiency?

what you didn't see in the news (because the news isn't curious about the discussions I have with my readers) is that I scrambled eggs according to his method just to see if it's worth wasting a quarter of an hour for the result. I remain of the opinion that it is not efficient to cook eggs like this (in real life, in the usual hum, no one waits 25-30 minutes for an omelet at a bistro), but I agree, the result is spectacular and if you have time at home , worth trying at least once.

Ten minutes. Maximum. The bowl should be metal and hot water from hot tap water.
With the aim you do not hit in a circle, but left-right.

But it's understandable, I'm not used to that either.
I prefer it to be creamy or crounchy, depending on what I have next to me or what I do with it. Or for whom it is.

A middle ground is to pour the beaten eggs in stages. Sa ai crounchy in cream.


The restaurant at home

I haven't made pasta in a while and I was just really hungry. I really like pasta, of all kinds, in all combinations. I do them less often because we are not all on the same wavelength in the house :). The ingredients are for 2 servings.

We need :
- 100 g bacon, 50 g canned mushrooms, 2 tablespoons olive oil, 2 cloves garlic, hot pepper flakes, 50 ml dry white wine, 100 ml liquid cream for cooking, salt, basil
- 200 g noodles

We prepare like this:
The pasta is boiled in salted water, respecting the time indicated on the packaging.
Cut the bacon into thin strips. Mushrooms drain well. Cut the garlic into thin slices and sauté in hot olive oil, add the hot pepper flakes, then the bacon and mushrooms. When the bacon is slightly colored, add the wine and leave it on the fire until the alcohol evaporates. Add liquid cream, salt and basil. bring to a boil, then add the drained pasta.