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Omelette roll

Omelette roll


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I beat the eggs separately with a pinch of salt. I chose a bigger pan because the omelet doesn't have to be very thick. I put two drops of olive oil in the pan and spread it on its entire surface with a napkin. When the pan warmed up, I put the omelet, taking care to return it at the right time slightly ... so that it doesn't break.

I put the omelette on the plate, added the ham to its surface and rolled. Then I cut it like a roll and placed it on plates for my loved ones.

I also put grilled eggplants, Chinese fried vegetables, olives and cherry tomatoes on the plates. I also prepared homemade cheese with a little garlic and I added a drop of homemade ketchup.

But here is how Jakob Hansmann prepares the omelet:

150 gr flour

2 eggs

100 ml white wine

100 ml of milk

20gr butter

grated nutmeg

pepper and salt

Eggs, flour, wine, milk, pepper, nutmeg and salt are mixed to obtain the omelet composition. From this composition we make two omelettes in a pan in which we heat the butter ....

Then the filling can be ham, smoked salmon, etc ...

Oana also prepared another option here.

Jakob wraps the omelette roll, when it is ready, in foil and puts it in the fridge to cool well.

Serve it with a sauce made of 200 gr cow's cheese, 1 tablespoon sour cream, pepper, very hot paprika and lemon juice (optional and caviar: D)

Completing Bucataras Mariana:

I do it often! But I put a layer of grated cheese then pressed ham and again a layer of grated cheese, when it's a little warm, alternating all this with spinach leaves! I roll tightly in a foil or the transparent one and I give it a little cold! It's great, try it like me!



How to make an omelet

Making an omelet can be easier than you might think, especially if you have a few tricks up your sleeve. The omelettes cook quickly, so make sure you have the fillings ready to go. For each omelet, there are two eggs with 1/2 cup each filling. If you don't have an omelet pan, a non-stick pan with sloping sides will work best. Cook over medium heat, melt a little butter and cover the entire pan. Add the egg mixture. Bake the edges and fasten them quickly, then start pushing the cooked portions towards the center with a spatula. Continue to cook like this until the top of the eggs is solid. Then add the filling on one side of the omelet. Fold the omelet in half and slide it out onto the serving plate.

Sounds easy doesn't it? To be honest, I still haven't mastered it. I can make an omelet in a pan, but it never turns out to be as beautiful as I imagine. So years ago I discovered the wonderful world of baked omelets! The oven does all the work for you, as you can see in my versions of Southwest Omelette in the Oven and Italian Omelette in the Oven in this summary.


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Omelette roll with cream cheese and salmon

After the wonderful spinach roll with cream of brand tone, which looks like "a green spine or a crawler" as a good friend honestly said when she saw the picture (if you're still curious how it's done, or at least what it looks like, click here briefly), it's time to another rolls, with cream of brdonkey and salmon this time.

salmon used can be smoked or marinated, it is important to have the color pink salmon. It doesn't have to be too much, the cream I used had 0.8% salmon (less than alcohol is in a Radler, but more than in a beer without alcohol salmon). If you still want a cream with a little more salmon, you can try one of the variants with smoked salmon or marinated salmon, in combination with fresh cow's cheese, Mascarpone cheese, with or without added cream. Find the links to the respective mixtures further downstream.

Since there was no point in reinventing the wheel, I looked for a recipe for the roll top omelette wide enough, not too thick, but still resistant to rolling operation. Without much effort I found this one from The Recipe Book (it's not a notebook itself, that's the name of the blog). Recipe in turn taken from another culinary blog. I didn't dig any further. I didn't go too far with the original recipe, I just gave up the green herbs, from the dried ones I kept only oregano, and I put olives that I found, that is green (colored olive, as they say more nuanced).

What do you need?

For the countertop:

  • A tray with an area of ​​900 cm 2 - I used the remaining tray from the previous stove that "performed" successfully for over two decades, 30 × 30 cm tray
  • 6 large eggs or 8 small eggs
  • 200 mL unfermented liquid cream, either for cooking (with 20% or 30% fat) or for cream (with 30% fat)
  • 100 g pitted olives, cut into rounds 2 - 3 mm thick
  • ½ teaspoon dried oregano
  • Sea salt, mixed pepper (both freshly ground) - to taste.

For the cream:

  1. The simplest solution: 140 g fluffy cheese with Delaco salmon. If you do not like it, as it contains only 0.8% smoked salmon and also contains flavor enhancers (glutamate and sodium inosinate), natural dyes (betanin), soy protein and fish oil, you can use the mixtures From lower.
  2. 90 g fresh cottage cheese, 50 g smoked salmon, 2-3 green onions, salt, pepper. It prepares like here.
  3. 70 g Mascarpone, 40 g Almette cheese with green onions (or 40 g cottage cheese), 40 g smoked salmon, 2-3 strands of green onions, salt, pepper. It prepares like here.
  4. 65 g Mascarpone, 50 g marinated salmon, 20 - 30 mL cooking cream (from the one you put in the omelet top), salt and pepper. It prepares like here.

How do you proceed?

Line the tray with baking paper (in one piece) and preheat the oven to 180 ˚C.

If you haven't found ready-sliced ​​olives, such as the ones in the picture, look for some pitted ones and, arming yourself with a lot of patience, slice them. If you have the misfortune or stubbornness to find only boneless olives (with seeds, that is), triple the amount of patience and get to work. First remove the seeds and then slice what is left of each olive.

Beat the eggs together with the cream. Season with salt and pepper. Do not be too violent, the mixture should be beaten just enough to result in a homogeneous composition, without too much air trapped. You don't want a fluffy omelet, but a thicker one, with high breaking strength.

Pour the composition into the tray on the baking paper. Make sure that the composition does not escape under the paper.

Place the olive slices over the composition in the pan. You don't have to put them one by one, like when you put tiles, but you don't throw them all in one place. Try to distribute it as evenly as possible. Sprinkle, evenly, on the entire surface of the future omelet, oregano.

Put the tray in the oven for 20-25 minutes. Or until you see her blush on top.

The fun only starts now (in case you didn't have enough fun deboning and slicing the olives). Turn the freshly drained omelette out of the oven on another baking sheet spread on the worktop (or on the tablecloth on the kitchen table). Turn it over so that it reaches the bottom up so that the ringed olives reach the outside of the next roll. And be careful how you perform the overturning, so as not to break the omelet, that you have compromised the goodness of the appetizer and you have to start over.

After the turned omelette has cooled upside down, plaster it (or smooth it) with cream cheese & salmon. The layer should not be too thick and as uniform as possible.

Then start rolling. If you used a square-bottomed tray, it doesn't matter which side you grab the plastered omelet. If the omelette is slightly rectangular, roll it parallel to the longest side. When rolling, the tips I gave you for spinach roll filled with cream cheese and tuna are valid.

Once rolled and glued (do not use superglue, or other additives that contain "chemicals", try a "natural" one, heh, heh!) Wrap it tightly in cling film and refrigerate for a few hours (may be Cartier watches , Rolex, Pobeda - it doesn't matter, it's important to have 60 minutes each).

After the roll has cooled completely, it can be sliced, using a large knife with a sharp blade. The ends of the roll, which are really unsightly, are eaten on the spot.

And since one roll never comes alone, I put it in a place of honor next to the other.

So we have a central plate that, briefly described, would be called omelette with spinach and salami from Sibiu, this superstar of appetizers / entrees from Romanian weddings.

If on the left of the platter of rolls you noticed the bowls of bell peppers, cherry tomatoes and olives escaped by the terror of the guillotine, on the right you have some wonderful mushrooms with yogurt sauce in which I also put a clove of garlic and decorated it with some red peppercorns to fuchsia. Moms who want to prepare it for dwarfs find the recipe here.


Omelette roll & # 8211 a recipe found in an older book, which deserves all the attention!

Today, dear lover of delicious dishes, we present an original recipe, selected from an old book & # 8211 omelet roll, with fine filling. This omelet roll is very economical and very, very tasty. This culinary delight, which is prepared very simply and in record time, was created especially for the festive meal! Superb snack in summer colors is very fragrant and appetizing.

INGREDIENTS

& # 8211 ground black pepper to taste

INGREDIENTS FOR FILLING

METHOD OF PREPARATION

1. Peel a squash, grate it and squeeze the juice.

2. Break the eggs into a deep bowl. Season the eggs with salt and ground black pepper to taste. Beat the eggs, using the mixer, for about 1 minute.

3. Add the cream and grated carrot to the egg bowl. Mix the ingredients with the mixer.

4. Line the baking tray with paper. Use high-quality baking paper soaked in a layer of wax. Grease the baking paper with vegetable oil, using a silicone brush.

5. Pour the egg mixture into the lined tray, spread it out and even it out, using a spatula.

6. Place the tray in the preheated oven at 170 ° C for 10-15 minutes. Baking time depends on each oven.

7. Prepare the filling: pass the Adyga cheese through the small grater and place it in a separate bowl. Wash the greens and chop finely. Peel a squash, grate it and squeeze the juice.

8. Combine the grated cheese with the chopped greens and crushed garlic. Add the cream, then mix the ingredients well.

9. Remove the baking tray from the oven and allow to cool slightly.

10. Turn the countertop to the opposite side. Spread and even out the filling over the entire surface of the worktop, leaving a free edge of about 1.5 & # 8211 2 cm.

11. Roll the worktop. Wrap the delicacy in baking paper. Put the rolled roll in the fridge for at least 30 minutes.

12. Remove the paper and place the festive roll on a platter. Cut the roll into slices of the desired size. Serve the good-looking delicacy with great pleasure.


Omelette Roll - Recipes

Omelette roll
Description:
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Ingredient:

12 eggs
2 tablespoons broth
2-3 sprigs of green onions
1 link parsley or dill
150 g grated cheese
1/2 teaspoon hot pepper
30 g butter
3 tablespoons oil
salt
pepper to taste

In 3 different bowls, break 4 eggs, salt, pepper and beat them.
In a bowl add broth and paprika, in another onion and parsley (or dill) and in the third 50 g of grated cheese.
Fry each omelette in the pan where for every 10 g butter and 1 tablespoon of oil.
After frying, sprinkle each omelet with the remaining cheese and place the omelettes on top of each other.
Roll the omelettes tightly in aluminum foil or baking paper.
Leave them to cool for 2 hours.
When serving your slices, place them on plates, along with raw seasonal vegetables as a salad.


Vegetable omelet, from CHICKPEAS

Chickpeas are one of the most consumed foods during fasting. It contains protein, fiber and many other nutrients valuable for our health.

It is preferable to prepare our own fasting dishes, at home, from ingredients that are as natural as possible, as commercial ones are processed and contain harmful additives.

Chickpea Vegetable Omelette & # 8211 Recipe

From chickpeas we can prepare many fasting recipes: salads, meatballs, drob, hummus, pate, bread, pancakes and other desserts and including omelette.

This recipe looks more like a thick pancake, but can be considered a vegetable substitute for the egg omelette.

It is simple, tasty and very healthy. We can consume it in the morning, at noon or in the evening. It is not made from chickpeas, but from chickpea flour. It can be bought at health food stores and in some supermarkets, at the health food department.

It does not contain gluten, is rich in protein, iron and fiber, being especially recommended for people with gluten intolerance, cardiac and diabetic people.

Chickpeas contain manganese, folic acid, copper, phosphorus, iron, zinc and B-complex vitamins. It grows fast satiety, improves digestion and helps to weight loss.

• 2 cups of chickpea flour
• 2 ½ cups of vegetable milk or water
• ½ teaspoon of turmeric
• salt and pepper to taste

• 2 tablespoons of inactive yeast flakes
• optional: 1 tablespoon of psyllium bran

Mix all the ingredients except the vegetables. Let the composition stand for 10 minutes, so that it thickens a little.

Put a pan on the stove over low heat and pour the composition with a polish. Cook the "omelet" for 4-5 minutes.

You can make several omelets, depending on the desired thickness. They can be served with tomato sauce, vegetable salads or greens, or as such.

Source: Goodness Green, Chickpea Omelette Soy Gluten Free: http://goodnessgreen.com/chickpea-omelette-soy-gluten-grain-free/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Method of preparation

Each omelette is made from 2 eggs. Beat the 2 eggs with a little pepper, spices, mix with a little finely chopped dill and add to the pan with a little hot oil.
Fry the scrambled eggs on one side, and to turn it, put a plate on top (larger than the pan) and turn the scrambled eggs. Bake on the other side and then remove on a clean plate. After cooling fill with the following composition:
Composition for the filling:
Rub the pate well with butter (to taste) until smooth and made into a paste.
Add finely chopped mushrooms, pickled cucumbers and finely chopped sour donuts
Mix all the ingredients well, then fill the cold omelets and roll.
Cut after being cold for about 1-2 hours into slices about the thickness of a finger.

Omelette roll

Make an omelet from the 2 eggs. After the omelet is ready, put it on a plate and put it on top

Omelette roll

A tasty and good-looking breakfast. We break eggs in a bowl season with salt and pepper and


Preparation and serving for the omelette roll recipe with pumpkin and cream cheese

Next I invite you to see the video recipe step by step. You will see everything I do and you will hear my sweet Moldovan voice & # 128578

Don't forget the secret ingredient: sprinkle with love and with 2-3 smiles & lt3

Now let me see you: I challenge you to try the recipe and come back with pictures and comments. I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!

Leave me comments below, praise or criticize me, as you see fit. Let me know that you passed by me, through this virtual house. I answer questions and I like to talk to my friends & lt3

And if you like what I do, you can reward me and share the recipes for your friends too & # 128578 I hug you dearly & lt3

This roll recipe was also cooked by our readers:

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Omelette roll with zucchini and cream cheese


Omelette appetizer roll with telemea!

I found this recipe in an old newspaper! The omelet roll with telemea is a colorful snack, like summer! Although it consists of a fairly cheap set of ingredients, it has a wonderful taste and a very interesting appearance. It is created for holiday meals! Try to prepare this splendid appetizer!

INGREDIENT:

For the omelet:

-110 g of fermented cream

-salt, ground black pepper - to taste.

For the filling:

-2 tablespoons fermented cream

-a dill bunch (you can replace it with parsley)

METHOD OF PREPARATION:

1.Prepare the omelet: beat the eggs with the mixer until smooth, adding salt and ground black pepper to taste.

2. Add the fermented cream and the carrot given through the large grater. Mix until smooth.

3. Transfer the resulting composition to the standard oven tray, lined with baking paper, greased with a little oil (if you want, you can replace the baking paper with a silicone sheet). Spread it evenly.

4. Bake the omelet for 10-15 minutes in the preheated oven to 170 ° C. Then let it cool.

5. In the meantime prepare the filling: pass the telemeau through the small grater. Add the chopped dill, the garlic passed through the garlic press and the fermented cream. Mix very well.

6. Turn the cooled omelet upside down (top). Spread the cheese composition on its surface, leaving a free space of about 2 cm at a transverse edge.

7. Roll the omelette into a compact roll, starting from the transverse edge covered with filling.

8. Place the roll with the "seam" down on the baking paper and wrap it with it. Refrigerate for at least 30 minutes.


Video: Rolled Omelette Recipe. How to Make Korean Egg Roll


Comments:

  1. Riordain

    It seems to me you were wrong

  2. Vinris

    In a fun way :)



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