Traditional recipes

Omelette with pumpkin, sausage and cheese

Omelette with pumpkin, sausage and cheese

Boil the pumpkin with a little salt, until it softens, drain the water. In a pan, heat the oil, add the drained pumpkin and fry for 1 minute. Put beaten eggs and mix with vegeta and pepper, over the whole composition, add the sausage and cheese and fry for 4-5 minutes until browned. Put the pan in the oven for 8-10 minutes to bake on top and melt the cheese. It is served cut into pieces.

Good appetite!



Pumpkin, sausage and cheese omelette - Recipes

This recipe is based on another recipe that I proposed to you some time ago, namely meringue cake. And because I had pumpkin jam on hand, I said I would use it. And I did well because a very good dukan cake came out, which brings a lot with the apple cake. I hope you try it and you're right.

Cruise Phase (PL), Consolidation, Definitive Stabilization

- 1 lgt baking powder
- 3-4 lg sweetener

-6-8 lg of pumpkin jam

Preparation. Separate the egg whites from the yolks. Mix the yolks with the yogurt and add the oat bran, wheat bran, starch, milk powder, sweetener, essence and baking powder. Pour the composition into a silicone tray with a diameter of about 20 cm and bake in a preheated oven at 180 degrees for about 15-20 minutes.

Meanwhile, we prepare the meringue. Beat the egg whites with a little salt until a thick foam results. Add 2-3 lb of sweetener to taste in the rain.

Remove the tray from the oven, place the pumpkin jam over the top in an even layer, pour the meringue on top and level then put it back in the oven. I held it for another 10 minutes at 180 degrees and 10-15 minutes at 160 degrees. You are oriented by color. Be careful that the meringue will swell in the oven, but then sit down after you turn off the heat. Consume cold and store in the refrigerator overnight.


p.s. if you don't have pumpkin jam then cut the pumpkin into small cubes or grate it through a large grater and sauté it in the pan for 5-10 minutes (or steam it). Then add sweetener, vanilla and a lot of cinnamon and pour it over the counter.


Potato bite with pumpkin and cheese starts like this: the potatoes are washed, cleaned and cut into slices that are neither too thick nor too thin and half of them are placed in an oven tray that I have previously greased with a little oil. add salt and pepper.

Cut the onion into thin slices and put half of it over the potatoes together with the pieces of butter.

Place the second layer of pumpkin (half the amount) which is also cut into slices or how you can cut from it, with a knife or spoon add the crushed garlic.

Then put the potatoes again, and the last layer is with the other half of the pumpkin, the rest of the onion, the pieces of butter and slices of cheese. Add another 300 ml of water to the moussaka or 300 ml of water with a tablespoon of vegeta.

This mashed potato with pumpkin and cheese is served with chopped parsley on top.


Top: Separate the eggs. The egg whites mix well with the salt powder and the sugar added little by little. Add water and continue mixing.

Mix the yolks with the oil, then pour over the foam. Mix with light movements until smooth. Separately, mix the walnuts, flour and baking powder. It is incorporated with light movements in the foam composition. Pour into a tray lined with baking paper and put in the preheated oven at 180 degrees C, for about 30-35 minutes. The toothpick test is done.

Remove from the oven and allow to cool well, then cut into three parts.

Cream: Put the baked pumpkin in a blender until you get a puree as fine as possible. Mix with cream cheese and vanilla powdered sugar.

Syrup: Make a syrup from sugar water.

The first countertop is placed on a plate. Syrup and grease with a third of the cream. Place the second worktop, syrup and grease with a part of the cream, and place the last worktop on top. Syrup and grease just on top with the rest of the cream.

Let it cool until the nut is ready.

In a saucepan caramelize the sugar. When it has melted, add the walnuts and mix well. Turn it over on a piece of baking paper placed on a wooden floor. Leave to cool, then crush on the robot.

Garnish the cake with this krantz on top. Let cool until ready to serve.


Cooking lesson: omelette

The perfect substitute for an omelette, frittata is a combination of eggs, fresh vegetables, herbs and a little cheese. It has some French and Spanish cuisine, it's good and warm, and the next day.

For many evenings in a row, my frittata was the rescue from a dry dinner consisting mainly of sandwiches. No, it's not an omelet as it looks. It's fluffier and tastier. It's the next step after you're finally bored of two beaten eggs and tossed in the pan. It is eaten hot and cold, and the wonderful part is that you don't have to bother to turn it from side to side without ruining its perfectly round shape.

A disputed recipe

Some say it's an Italian creation, others that it's Spanish. It is certain that it appears in a similar form in both kitchens. In Spain the famous potato tortilla they look like omelettes, but they become thick and thick by adding potatoes.

Unlike the omelet, in which you mix in the same bowl, from the beginning the ingredients, in the frittata you place them in layers, one after the other in the pan. First a layer of vegetables / meat / basic ingredients, then grated or diced cheese and then well beaten eggs.

And unlike the omelette, the omelette is cooked on the stove and in the oven. Start cooking it over low heat until the base hardens a little on the stove, then put it in the oven for even half an hour, depending on how big it is. That's what I like most about her. You don't have to guard it, relax it and pray that it stays perfect in the pan.

Simple rules for guaranteed success

If I think about it, the omelette seemed complicated at first precisely because I made it look complicated. There is no perfect recipe, there are no strict rules, but a few basic steps to come out at the end of a dish that looks damn good. It is recommended a cast iron pan or a dish that can be put in the oven, not the classic pan with plastic handle. An aluminum pot / pan also works, but you need to add more oil to make sure the beaten egg mixture doesn't stick.

A good trick to know is that the vegetables you add do not bring an extra amount of liquid because you risk that the frittata does not cook well in the indicated time. Therefore raw tomatoes or boiled spinach should be drained and dried well before being added.

Raw meat or other ingredients that need a longer cooking time should be sauteed, hardened or fried shortly before.

Any recipe can be adapted to taste and the number of mouths you will work on if you usually take into account that an added egg is the equivalent of a serving.

Frittata can be the rescue for leftovers in the fridge from a good ham, a piece of smoked cheese, half a pepper or a zucchini. It can be common with mushrooms, sausages and onions or spectacular with asparagus, olives and goat cheese. Any herbs or spices you like can make their place in the recipe. The imagination is free to choose and invent an omelette to bear your name.

Omelette with vegetables and ham

  • 5 eggs
  • 200g mix of frozen and cooked vegetables (carrots, peas, cauliflower, corn)
  • 200g ham / bacon, thinly sliced
  • 1 small red onion, chopped julienne
  • 3 tablespoons cooking oil
  • 100-150g salted cheese (you can put cheese, goat cheese, mozzarella) cut into cubes
  • fresh, chopped parsley
  • salt and pepper

Preheat the oven to 180C.

Heat the oil in the pan in which you will cook the omelette and in the oven. Cook onion and bacon for 2-3 minutes. Take the pan off the heat. Drain the excess oil and spread the onion and bacon on the base of the pan in an even layer.

Add a layer of boiled vegetables and then diced cheese.

Beat eggs with salt and pepper and slowly pour over the vegetables in the pan. Put the pan on low heat for 5-6 minutes until the egg mixture begins to harden on the edges, but it is still liquid on the surface and in the middle.

Put the pan in the oven for 8-10 minutes. When you take it out you will have a wonderful two-finger baked frittata.

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Serious Issues

I haven't eaten baked pumpkin this year, but I've prepared a recipe for it, because it's still his season. I invite you, therefore, to a bite with pumpkin and cheese.

You need: 1 kg of potatoes, 500 g of pumpkin, 150 g of cheese, 2 cloves of garlic, 2 red onions, 50 g of butter, parsley, salt and pepper.

The potatoes are washed, cleaned and cut into slices that are neither too thick nor too thin and half of them are placed in an oven tray that I have previously greased with a little oil, add salt and pepper.

Cut the onion into thin slices and put half of it over the potatoes together with the pieces of butter.

Place the second layer of pumpkin (half the amount) which is also cut into slices or how you can cut from it, with a knife or spoon add the crushed garlic.

Then put the potatoes again, and the last layer is with the other half of the pumpkin, the rest of the onion, the pieces of butter and slices of cheese. Add another 300 ml of water or 300 ml of water with a tablespoon of vegeta.

Leave in the oven for 30-40 minutes. Serve with chopped parsley on top.


Omelette with ham and vegetables

time for a more complex meal, it is also ideal as breakfast but also served at lunch.

Today I chose the version with ham and a mixture of frozen vegetables.

Frozen vegetables are always the handy, fast and healthy option that I often use.

I say healthy, because vegetables are frozen quickly, up to 24 hours after harvest,

which we cannot always say about fresh vegetables bought from the market.

1/2 teaspoon garlic cloves (or 1 large clove of garlic)

60 g grated mozzarella (petru above)

How come:

Heat the oil in a non-stick pan and add the frozen vegetables, salt and pepper. Leave covered, stirring occasionally

about 7-8 minutes. At the end we add the garlic granules (or crushed garlic) and the ham cut into thin strips. Homogenize.

We put the vegetables with ham in a tray / frying pan that goes in the oven, which we greased with a little oil.

Beat eggs with a little salt and pepper, add grated Parmesan cheese, mix and pour eggs over vegetables.

Bake in the preheated oven at 180 C for about 15 minutes when we put grated mozzarella on top

and leave in the oven for 5-10 minutes.

Serve hot or cold with tomato salad or any other garnish.

More quick recipe ideas can be found on www.vitrinacuidei.ro

I also have a contest for you, together with my friends from Edenia.

Leave a comment on this post in which you tell me what recipe you prepared for the family on www.vitrinacuidei.ro,

and I will choose the winner through random.org.

The prize is a set of Masterchef books that includes a collection of 8 books with tips & tricks and recipes.

* Contest period: 10 dec & ndash 17 dec. The winner will be announced on December 18 in this post

and on the facebook page Edith & rsquos Kitchen

* The prize will be sent only on the Romanian territory by the organizing agency.


Peasant omelette

Frittata - an extremely versatile and tasty egg-based recipe: you can serve it either as breakfast, snack, lunch at the office and even at dinner, when you don't want to spend too much time in front of the stove.

Let's make a delicious peasant frittata, ready in just 20 minutes.

Preheat the oven to high heat and grease a non-stick pan with oil.

Put the chosen cheese on the grater. Beat the eggs lightly and add half the amount of cheese. Chop the onion, cut the ham into strips and the fresh basil leaves. The latter are cut as quickly and easily as possible: wash the leaves, put them on top of each other, roll them and then cut them into thin strips.

Saute the onion in a pan, over low heat, for 5 minutes, until slightly softened. Add the ham and cook together for 1 minute. Then basil, season with salt and pepper and mix gently. Add the combination over the beaten eggs, mix and pour everything into the tray mentioned earlier.


Pumpkin and chocolate cake with Halloween cheesecake

A great dessert or snack to put on our Halloween tables: pumpkin cake and chocolate with cheese icing.

  • Irene Arcas
  • Recipe type: dessert
  • Calories: 450
  • Gates: 6
  • Preparation time: 10M
  • Cooking time: 40M
  • Total time: 50M

Ingredients

Chocolate pumpkin cake

  • 95 g of flour
  • 30 g unsweetened cocoa powder (Value type)
  • 1/2 sachet of yeast
  • 1/2 teaspoon baking soda
  • a little salt
  • 60 g whole milk
  • 1/2 teaspoon vinegar
  • 150 g pumpkin puree
  • Vanilla essence 1 teaspoon
  • 85 g butter at room temperature
  • 80 g brown sugar
  • 95g white sugar
  • 2 eggs size L
  • 125 g Philadelphia type cheese
  • 50g sugar
  • 1 tablespoon milk
  • lacasitos colorate

Preparation

Pumpkin and chocolate cake

Preheat the oven to 180º.

Put the milk and vinegar in a glass and mix with a spoon. We booked.

Place the butterflies in the glass and add the sugars and butter at room temperature. programmer 1 minute, temperature 37, speed 2.

Now we schedule 3 minutes, temperature 37, speed 2 and add eggs one at a time. We will not add the next egg until the first one is fully integrated.

While in a large bowl put all the dry ingredients (salt, flour, baking soda, yeast and cocoa) sifted.

On the other hand, mix in a bowl the pumpkin puree, milk with vinegar and vanilla essence. Mix well and set aside.

Add the pumpkin puree mixture to the glass. Then add the dry ingredients.

programmer 1 minute, speed 3 until everything is well integrated.

Pour the mixture into a greased biscuit container with a diameter of about 14-16-18 cm.

Bake for 40 minutes at 180 °.

Cheese icing

We put the sugar in the glass and make it icing by appointment 1 minute, speed 10.

Place the butterflies and add the Philadelphia cheese and milk 30 seconds, speed 2.

Unwrap the cake when it has cooled and add the icing on top.

Garnish with colorful Lacasitos just before serving.

Source: chocolate scent

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  • Some pumpkin flowers
  • Cow cheese
  • 2 eggs
  • 150 g flour
  • Salt pepper
  • Fried oil

Preparation for the recipe of stuffed pumpkin flowers

I made a mixture of two eggs and 150 grams of flour, in it I put salt and pepper.

I washed the popcorn and filled the middle with cheese, twisted the tips and passed them through the mixture above.

I heated a pan and fried them in an oil bath until they were nicely browned on both sides.

I took them out on a plate with absorbent napkins and let the excess oil drain.
The taste is very similar to pumpkin bread.

They are delicious and can also be filled with anchovies, pressed ham, cheese, ragout & hellip

The average grade given by the jury for this recipe is 8.

Recipes with Gina Bradea & raquo Recipes & raquo Pumpkin flowers bread stuffed with cottage cheese, simple recipe


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