Tag: Salt

Homemade onion omelette | Salt and pepper – Italian Cuisine

Homemade onion omelette | Salt and pepper


A dish of peasant origin, rich and tasty, to cook in just a few minutes, try our onion omelette recipe.

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Preparation of the homemade onion omelette

1) Peel 2 white onions, Cut them into slices and fry them over a moderate heat until they are slightly wilted, but not overcooked.

2) Then break the eggs in a bowl, add salt, pepper and some grated nutmeg and beat it lightly with a fork; add the onions, the parmesan grated and a tablespoon of parsley chopped and stir.

3) Grease a frying pan, preferably non-stick, about 22 cm in diameter, heat it, pour the mixture of eggs and onions, mix with a fork until it begins to thicken, then place a large lid on it and let the omelet thicken on one side. At this point tilt it over the lid, gently slide it into the pan and make it coagulate also on the other side.

4) Transfer the onion omelette on a serving plate and serve at the table.


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Brigadeiros

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A favourite Brazilian chocolaty sweet that is chewy like a bonbon. Easy to make and scrumptious to eat, serve them in little cake cases for easy pick up. These classic Brigadeiros would make the perfect food gift for friends and family. If preferred coat in multi-coloured sugar strands instead – ideal for kids parties. These simple treats only take 40 mins to make and just delicious.

  • Serves: 4

  • Prep time: 25 mins

    plus cooling time

  • Cooking time: 15 mins

  • Total time: 40 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

Add finely grated orange rind for a zest twist, and try rolling the mixture in different coloured cake decorations for a colourful display.

Ingredients

  • 397g can sweetened condensed milk
  • 4tbsp cocoa powder
  • ¼tsp salt
  • 30g unsalted butter
  • 1tsp vanilla extract
  • Chocolate strands for decoration

Method

  1. Pour the condensed milk into a heavy based saucepan. Sift the cocoa powder on top and mix in along with the salt.
  2. Cook, stirring constantly, over a low heat, keeping the mixture barely simmering to prevent burning and sticking and cook for 10-15 mins, until mixture becomes very thick and shiny and starts to pull away from the bottom and sides of the pan.
  3. Remove from heat and stir in the butter and the vanilla. Scrape into a heatproof bowl and leave to cool then chill for about 30 mins.
  4. Divide the mixture into approx.20 pieces and each piece into a ball – if the mixture is too sticky to handle, brush your hands light with a little vegetable oil.
  5. Put the chocolate strands on a small plate and roll each sweetie in the strands to coat all over then place in a small cake case and chill until ready to serve.

By Kathryn Hawkins

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Passata

Goodtoknow TV

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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.

Ingredients

  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper

Method

  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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