BASIC OMELETTE RECIPE | BBC GOOD FOOD
Master the omelette with our simple recipe then add the filling of your choice – grated cheese, ham, fresh herbs, mushrooms and smoked salmon are favourites.
Provided by Miriam Nice
Categories Breakfast, Brunch, Lunch, Supper
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1
Number Of Ingredients 3
Steps:
- Season the beaten eggs well with salt and pepper. Heat the oil and butter in a non-stick frying pan over a medium-low heat until the butter has melted and is foaming.
- Pour the eggs into the pan, tilt the pan ever so slightly from one side to another to allow the eggs to swirl and cover the surface of the pan completely. Let the mixture cook for about 20 seconds then scrape a line through the middle with a spatula.
- Tilt the pan again to allow it to fill back up with the runny egg. Repeat once or twice more until the egg has just set.
- At this point you can fill the omelette with whatever you like – some grated cheese, sliced ham, fresh herbs, sautéed mushrooms or smoked salmon all work well. Scatter the filling over the top of the omelette and fold gently in half with the spatula. Slide onto a plate to serve.
Nutrition Facts : Calories 277 calories, FatContent 22 grams fat, SaturatedFatContent 7 grams saturated fat, ProteinContent 20 grams protein, SodiumContent 0.8 milligram of sodium
POT-ROAST BOMBAY CHICKEN RECIPE | BBC GOOD FOOD
Perfect for busy nights, this pot-roast chicken with masala seasoning is ideal for sticking in the oven to feed a crowd. Enjoy with poppadums and chutney
Provided by Esther Clark
Categories Dinner, Main course
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 220C/200C fan/gas 6. Put the chicken on a chopping board and, using your hands, rub the skin generously with half the spice paste. Season well, tie the legs together and set aside.
- Heat the oil in a large flameproof casserole dish over a medium heat. Add the onion and a good pinch of salt and cook for 5 mins or until beginning to soften. Add the tomatoes, fenugreek seeds, ginger and remaining spice paste, and cook for 3 mins more. Stir through the coconut milk and bring to a simmer. Add the chicken and the potatoes to the dish, and cook in the oven for 20 mins, uncovered.
- Lower the heat to 180C/160C fan/ gas 4 and cook for 55 mins more. Check that the meat is cooked by cutting through one of its legs – the flesh shouldn’t be pink.
- Remove the chicken and place on a chopping board. Stir the spinach through the sauce and leave to rest for 5 mins. Put the chicken back in the dish, top with the coriander and carve at the table. Serve with poppadums and chutney, if you like.
Nutrition Facts : Calories 620 calories, FatContent 42 grams fat, SaturatedFatContent 24 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 5 grams fiber, ProteinContent 36 grams protein, SodiumContent 0.7 milligram of sodium
More about "chopping tools recipes"
CHOCOLATE FRIDGE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Afternoon tea, Dessert, Treat
Calories 331 calories per serving
- Check the ingredients list to make sure everything is accounted for (it’s surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.
BRIE & CRANBERRY FILO PARCELS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Canapes
Calories 78 calories per serving
- Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.
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