Omelette Soufflé with Berries

Total Page：16

File Type：pdf, Size：1020Kb

OMELETTE SOUFFLÉ WITH BERRIES SERVES 4–6 Definitely one to make when you want to impress your friends – easier than a soufflé but just as light, sweet and delicious. If you can, make it when fresh berries are in season but you can substitute with frozen if fresh are unavailable. And because this is all about the lightness of a soufflé, it should be made with organic or free-range eggs. 6 egg yolks 80 g (2¾ oz) caster (superfine) sugar 4 egg whites pinch of sea salt 20 g (¾ oz) butter icing (confectioners’) sugar, for dusting BERRY COMPOTE 100 g (3½ oz) cherries, halved and pitted 100 g (3½ oz) strawberries, hulled and quartered 100 g (3½ oz) raspberries 100 g (3½ oz) blueberries 2 teaspoons caster (superfine) sugar 30 g (1 oz) butter 1 tablespoon brandy Preheat the oven to 180°C (350°F). To make the berry compote, place a large frying pan over medium–high heat, add the fruit, sugar and butter and cook for 5 minutes, or until the fruit is soft and the juices have started to thicken. Pour in the brandy and flambé. To do this, light a long match and ease it down to the surface of the liquid, without actually touching it. Remove the match as soon as the alcohol ignites and allow it to burn off. Transfer the compote to a bowl and set aside to cool slightly. Put the egg yolks and 1 tablespoon of caster sugar in a large bowl and whisk for 2 minutes, or until the mixture is thick and pale. Put the egg whites and salt in a second bowl and whisk with electric beaters until foamy. Slowly add the remaining sugar and beat to glossy soft peaks. Fold one-third of the egg white meringue into the yolk mixture to loosen it. Add the remaining egg whites in two batches, gently folding to combine. Place a 20–22 cm (8–8½ inch) non-stick ovenproof frying pan over low heat, add half the butter and heat until just foaming. Pour in half the egg mixture and shake the pan gently to spread it out. Cook for 5 minutes, then transfer to the oven to bake for 3 minutes, or until puffed and lightly golden. Spoon half the berries over one side of the omelette, run a spatula around the edge and fold it in half to enclose the filling. Slide it onto a large plate. Wipe out the pan and repeat with the remaining butter, egg mixture and compote to make a second omelette (stir the egg mixture once or twice beforehand to ensure an even texture). Slide the second omelette onto the other half of the serving plate. To serve, dust with icing sugar and cut into wedges. Recipe from More Please! by Manu Feildel, published by Murdoch Books 2016 .

Copy Link

Recommended publications

Learning-Material-Procedure.Pdf
In this section, you will learn how to: read aloud a text about making your favorite food. Identify the characteristics of procedural text. write a procedure text. write a recipe. After learning the lesson in this section, you are expected to be able to: read aloud a text about health. Identify the rhetorical steps in a procedural text appropriately. write a procedure text appropriately. write recipes appropriately. Write a simple descriptive text correctly. EXPLORING YOUR KNOWLEDGE Answer the following questions. 1. Do you like eating? 2. What is your favorite food? 3. Do you like fried rice? 4. Do you know how to make fried rice? 5. Have you ever made fried rice? 1 Vocabulary Match the words with the pictures and practice pronouncing them. spoons cup onion rice garlic beef carrot shrimp egg plate salt pepper 2 Modeling A. Read the text carefully. Oriental Fried Rice Ingredients: 2 tablespoons vegetable oil 4 cups cooked white rice 2 cloves of garlic 1 cup beef or shrimp 1 teaspoon fresh ginger 2 eggs ½ cup diced onion 3 tablespoons soy sauce ¼ cup diced carrot Salt and black pepper Steps: 1. Heat the oil in a frying pan over high heat. 2. Add the garlic, ginger, and onion. 3. Cook and stir constantly for about one minute. 4. Reduce the heat to medium, and then add the carrot, rice, and beef or shrimp. 5. Cook and stir for about five minutes. 6. Add the eggs and soy sauce, and then cook for two minutes. 7. Season with salt and pepper. 8. Serve immediately.
[Show full text]
MENU Meat Choices: Sausage, Country Sausage, Ham, Bacon, Porkroll Or (2) CHICKEN FINGERS with FRENCH FRIES
COLUMBUS DELI & GRILLE 266A ATLANTIC AVE GENERAL STORE COLUMBUS, NJ 08022 PREMIUM CATERING PHONE: 609-298-1499 TEMP SHORTEND HOURS VISIT OUR WEBSITE FOR DAILY SPECIALS MON-SAT: 7:00 AM – 8:00 PM CALL AHEAD AND WE’LL HAVE YOUR ORDER READY SUNDAY: 7:00 AM-5:00 PM CORPORATE ACCOUNTS WELCOME ±OPEN MOST HOLIDAYS ONSITE PREMIUM CATERING AVAILABLE ‘FOR ALL OCCASIONS ORDER ONLINE @ WWW.COLUMBUSDELIGRILLE.COM BREAKFAST SERVED ALL DAY: SOUP OF THE DAY SANDWICHES Made on premises and served with crackers. Sm. Med. Quart 2 JUMBO EGGS ~ on a round roll ......................... $2.99 w/cheese $3.49 SOUP ................................................................................ $3.99 4.99 9.49 c 2 JUMBO EGGS & BREAKFAST MEAT ~ $4.49 w/cheese $4.99 CREAM SOUPS ...................................................... $4.29 5.29 9.99 on a RR with choice of pork roll, sausage, country sausage, bacon or ham CHILI/STEWS .......................................................... $4.99 5.99 10.99 SIDES BREAKFAST PLATTERS Med. Lg. French toast and pancakes served with butter and syrup. FRENCH FRIES ~ crispy lunch or dinner steak fries . $4.99 8.99 2 JUMBO EGGS ANY STYLE ~ with home fries and toast .......... $5.99 c CHIPS ~ homemde ............................................................................. $5.49 9.49 2 JUMBO EGGS & BREAKFAST MEAT ~ served with .............. $8.29 c ONION RINGS ~ homemade ................................................... $6.99 10.99 home fries and toast c JUMBO MOZZARELLA STICKS (6) ~ homemade-served ..... $10.99 FRENCH TOAST ~ made with homemade bread ................................. $7.49 with marinara sauce FRENCH TOAST WITH MEAT .................................................................. $8.99 MAC & CHEESE ...................................................................................................... $9.99 SHORT STACK OF PANCAKES (3) ....................................................... $7.29 º NACHOS GRANDE ~ two layers of crispy tortilla chips with .
[Show full text]
• Cocktails • • Sides • Salads • Appetizers • • Sandwiches
WINTER EST BRUNCH 2004 • APPETIZERS • S A L A D S FRENCH ONION SOUP ESCARGOTS 16 garlic butter add grilled chicken, steak or shrimp +9 & puff pastry GULF SHRIMP COCKTAIL 19 KALE CAESAR* 1/2 dozen 17 24 MARGHERITA PIZZA MEDITERRANEAN CRISPY CALAMARI mozzarella, san marzano lettuce, pepperoncini, feta, cucumbers, cherry peppers & saffron aioli tomatoes & basil black olives, roasted red peppers, crispy spiced 16 18 chickpeas & oregano vinaigrette 20 • SANDWICHES • E G G S • COCKTAILS • served with french fries & field greens FRESH ORANGE JUICE MIMOSA 14 PRESSED PROSCIUTTO, CAGE FREE POACHED MOZZARELLA & PESTO BAGUETTE EGGS & FARRO PEACH NECTAR BELLINI 19 chicken sausage, market 14 vegetables, kelp & chili oil CHICKEN BLT 23 ROSÉ PUNCH duroc bacon, roasted tomato sparkling cava, rosé wine, white & frisèe, seeded bun SAUTÉED SPINACH rum, citrus, peach & strawberry 21 & GOAT CHEESE 14 OMELETTE BRAISED LAMB hash browns & field greens BEE’S KNEES bread & butter pickles, calabrian chili (no substitutions) brooklyn gin, honey & lemon & aioli, baguette 17 15 24 BLACK FOREST BAJA MARGARITA CROQUE MADAME HAM & GRUYÈRE sauza blanco tequila black forest ham & melted gruyère, OMELETTE red pepper & honey fried egg & grilled filone hash browns & field greens 14 19 (no substitutions) 17 EYE OPENER espresso, vanilla vodka, baileys LANDMARC HAMBURGER EGGS BENEDICT & hazelnut OR CHICKEN BURGER* black forest ham & hollandaise 15 brioche bun hash browns & field greens 20 english muffin LANDMARC BLOODY MARY add cheese to a burger: american, 19 15 gruyère, blue,
[Show full text]
Buen Provecho!
www.oeko-tex.com International OEKO-TEX® Cookbook | Recipes from all over the world | 2012 what´scooking? mazaidar khanay ka shauk Guten Appetit! Trevlig måltid Buen provecho! Smacznego 尽享美食 Καλή σας όρεξη! Enjoy your meal! Dear OEKO-TEX® friends The OEKO-TEX® Standard 100 is celebrating its 20th anniversary this year. We would like to mark this occasion by saying thank you to all companies participating in the OEKO-TEX® system, and to their employees involved in the OEKO-TEX® product certification in their daily work. Without their personal commitment and close co-operation with our teams around the globe, the great success of the OEKO-TEX® Standard 100 would not have been possible. As a small gift the OEKO-TEX® teams from our worldwide member institutes and representative offices have created a self-made cooking book with favourite recipes which in some way has the same properties as the OEKO-TEX® Standard 100 that you are so familiar with – it is international, it can be used as a modular system and it illustrates the great variety of delicious food and drinks (just like the successfully tested textiles of all kinds). We hope that you will enjoy preparing the individual dishes. Set your creativity and your taste buds free! Should you come across any unusual ingredients or instructions, please feel free to call the OEKO-TEX® employees who will be happy to provide an explanation – following the motto “OEKO-TEX® unites and speaks Imprint the same language” (albeit sometimes with a local accent). Publisher: Design & Layout: Bon appetit!
[Show full text]
154 Omelette 2 Eggs (Chives) 116 Mayonnaise 1 Yolk 193 Hummus Crudités 1 Carrot 1 Celery ½ R Pepper
154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Name Collect: Omelette Collect: Mayonnaise 2 eggs 1 egg yolk, at room temperature 1 tbsp water Pinch of English mustard powder 10g butter 150ml sunflower oil or a combination Salt and finely ground white pepper of sunflower and light olive oil Few chives, to finish (optional) Lemon juice or white wine vinegar, Salt and freshly ground white pepper Collect: Hummus 1 x 400g tin chickpeas 1 garlic clove 1 lemon 1 tsp ground cumin Pinch of cayenne pepper 2 tbsp olive oil Few flat-leaf parsley sprigs Salt and freshly ground black pepper A dry marker pen is an easy way to record times, ingredients, equipment for different dishes Mise en Place Serving equipment Drain chickpeas, reserve the liquid Peel garlic Juice lemon ( hummus & mayo) Wash & dry chives if using and parsley Cooking and Serving: Lesson start Method Checks time Serve: Keep the food to the centre of the dish, remember centre height and to keep the dish clean – free from finger marks and splashes End of Wash up tidy up returning all equipment to the correct place. lesson Wipe down surfaces and cooker top. Turn off cooker. Wipe time draining board, clear sink and plug. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper TIME PLAN BUILDER – You decide how to blend the recipe methods to ensure you are making the best use of your time and equipment.
[Show full text]
Nutritional-Information.Pdf
NUTRITIONAL INFORMATION Effective September 2014 Calories Calories fromTotal Fat Fat (g)Saturated TransFat (g) Fat (g)CholesterolSodium (mg) (mg)Total CarbohydratesDietary FiberSugars (g) (g) (g)Protein (g) Three-Egg Omelette Specialties* Baja Omelette 650 450 50 20 0 730 1160 7 2 1 45 Florentine Omelette 590 410 46 19 0 705 910 7 1 4 37 Garbage Omelette 760 530 59 22 0 715 810 21 3 3 39 Ham & Cheese Omelette 530 350 39 18 0 720 1260 5 0 3 40 Meat Lover's Omelette 710 490 55 23 0 765 1740 4 0 2 52 Mexican Omelette 650 390 44 19 0 715 1760 26 5 4 38 Popeye's Revenge Omelette 600 410 46 20 0 730 1250 4 1 <1 45 Vegetable Omelette 310 210 23 7 0 635 560 7 1 3 21 Western Omelette 510 340 38 17 0 705 910 7 1 4 37 Big Jim Omelette ** 390 260 29 11 0 1055 350 0 0 0 30 Create Your Own Omelette** made with Fresh Eggs 240 170 19 7 0 635 210 0 0 0 18 made with Egg Whites 110 30 3.5 0.5 0 0 25 3 0 0 15 made with Egg Beaters 110 30 3.5 0.5 0 0 280 0 0 0 15 * Three-Egg Omelette Specialties nutrient values do not include side choices; those values are listed separately on page 3. ** Create Your Own and Big Jim Omelette nutrient values do not include toppings; those values are listed separately below. Individual Omelette Toppings Add American Cheese 80 60 7 4 0 20 300 1 0 1 4 Add Cheddar Cheese 220 160 18 10 0 60 340 2 0 0 14 Add Cream Cheese 100 80 9 6 0 30 105 2 0 1 2 Add Monterey Jack Cheese 220 160 18 10 0 60 340 2 0 0 14 Add Swiss Cheese 90 60 7 4.5 0 20 115 1 0 1 6 Add Pepper Jack Cheese 200 150 16 10 0 60 340 2 0 0 14 Add Bacon 130 80 9 3 0 35
[Show full text]
Breakfast Sides Pancakes, Etc. Tex Mex Omelettes Benes
Arena District 277 W Nationwide Blvd Columbus, OH 43215 614-222-3008 COMBOS OMELETTES served with your choice of side and toast Our Famous Hearty Breakfast two eggs*, buttermilk pancakes, choice of bacon, sausage or ham, & choice of side, Denver ham, onions, green peppers, mushrooms & served with Milligan’s Ohio Maple Syrup - 10.49 (527-947) monterey jack - 9.89 (747) Big Bite Breakfast two eggs*, choice of bacon, sausage or STF fresh spinach, diced tomatoes & crumbled feta cheese ham, choice of side & toast - 8.99 (486-906) - 9.29 (597) King CFS hand breaded chicken fried steak, sausage gravy, two Veggie egg white omelette, tomatoes, onions, peppers, eggs*, choice of side & toast - 12.49 (978) spinach, mushrooms & jack cheese - 9.69 (499) Meat Lover’s Breakfast two eggs*, bacon, ham and sausage, Country sausage, hash browns, onions, peppers, cheddar, choice of side & toast - 9.69 (806) & sausage gravy - 10.29 (1030) Baja bacon, avocado, pico de gallo, queso fresco & crema - 10.29 (597) SPECIALTIES Loaded Hash Browns golden-crispy hash browns, topped with two eggs*, sausage gravy, cheese and sautéed onion. TEXMEX served with toast - 8.99 (787) Migas Breakfast Tacos egg, tortilla chips, queso fresco, cilantro, pico de gallo & avocado. choice of side - 8.99 (623) Big Breakfast Sandwich two over-hard eggs, bacon, cheddar and chipotle mayo on a toasted brioche roll. choice Breakfast Quesadilla scrambled eggs, black bean salsa, of side - 9.29 (835) tomatoes, red onion & jack, stuffed in a golden crisped flour tortilla - 9.29 (747) Stuffed Biscuit & Gravy a giant fresh baked biscuit stuffed with sausage, peppers, onions & cheese.
[Show full text]
OMELETTE MAKER Non-Stick | Holds Two Eggs | 700 Watts
OMELETTE MAKER Non-Stick | Holds Two Eggs | 700 Watts DOM001 Omelette Maker Important Safeguards .................................................................4 –10 We believe that taking small steps every day to live a healthier life Parts & Features...............................................................................11 can have a big impact and that the best path to wellness is to eat Using Your Omelette Maker ....................................................12–13 whole, natural foods. At Dash, we make products that make it easier for you to prepare and eat real food at home, so that you can feel Maintenance & Cleaning ............................................................... 14 your best. In the store, in your kitchen, and online we gives you the tools and the support to make delicious healthy meals. Troubleshooting ........................................................................16–17 That’s what living unprocessed is all about! Recipes ....................................................................................... 18 –33 Customer Support ......................................................................... 34 Dash Warranty .......................................................................................... 35 2 ∙ page title table of contents ∙ 3 IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS IMPORTANT SAFEGUARDS: PLEASE READ AND SAVE THIS INSTRUCTION AND CARE MANUAL. When using electrical appliances, basic safety precautions should be followed, • Warning: Hot surfaces! Never touch • Allow
[Show full text]
French Baked Omelettes Y Stylish Egg Entrees Z
French Baked Omelettes “A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside.” -Julia Child Made in the French style, our unique omelettes are finished in the oven, and served with Three Buttermilk Pancakes. Ham and Cheddar Omelette Mexican Chorizo Omelette Diced smoked ham and sharp cheddar cheese folded Local Blue Valley Meats chorizo, sweet onion, and into fluffy eggs. 13.75 pepper jack cheese finished with fresh diced tomato and avocado crema. 13.95 Bacon and Swiss Omelette A classic filled with house-ground bacon and Florentine Omelette shredded Swiss cheese. 13.75 A delicate sauté of mushrooms, spinach, and sweet onion, combined with Swiss cheese. 13.95 Western Omelette Dubliner Omelette A medley of smoked ham, chopped red and green bell peppers, onions, and sharp cheddar Chopped in-house corned beef with Swiss cheese cheese. 13.95 gives our French style omelette an Irish twist. 13.95 Mushroom Omelette Our mushroom and sherry béchamel sauce is the star of this omelette as it is served atop eggs woven with sliced mushrooms and Swiss cheese. 14.25 Y Stylish Egg Entrees Z Eggs Nicole Mushrooms, onions, spinach, and Swiss cheese are skillfully sautéed and scrambled into three eggs Eggs Benedict* and served on a toasted croissant under a blanket of Choose from five brilliant takes on this hollandaise. Sided with breakfast potatoes or three breakfast legend. All served with your choice of buttermilk pancakes. 14.25 Three Buttermilk Pancakes or Breakfast Style Potatoes. Eggs Casey House-ground bacon and sharp cheddar folded Classic into three scrambled eggs and set atop a toasted Two poached eggs and Canadian bacon croissant.
[Show full text]
Energy Metabolism During the Menstrual Cycle, Pregnancy and Lactation in Well Nourished Indian Women
ENERGY METABOLISM DURING THE MENSTRUAL CYCLE, PREGNANCY AND LACTATION IN WELL NOURISHED INDIAN WOMEN Leonard Sunil Piers lllllllllllllmiiiiiiii , 0000 0576 0455 Promotor: dr. J.G.A.J. Hautvast Hoogleraar voedingsleer en voedselbereiding Promotor: dr. P.S. Shetty Professor of Physiology St. John's Medical College Bangalore, India. Co-promotor: dr. ir. J.M.A. van Raaij Universitair Hoofddocent Vakgroep Humane Voeding AJ U0g>7©\ , (7 Vf ENERGY METABOLISM DURING THE MENSTRUAL CYCLE, PREGNANCY AND LACTATION IN WELL NOURISHED INDIAN WOMEN Leonard Sunil Piers Proefschrift ter verkrijging van de graad van doctor in de landbouw- en milieuwetenschappen, op gezag van de rector magnificus, dr. C. M. Karssen, in het openbaar te verdedigen op woensdag 2 maart 1994 des namiddags te vier uur in de Aula van de Landbouwuniversiteit te Wageningen Ckw-ÇT«^tónc i aiBLiOTHEf» This study was supported by a grant from The Netherlands Foundation for the Advancement of Tropical Research (WOTRO)(Grant WB96-80 ) CIP-DATA KONINKLIJKE BIBLIOTHEEK, DEN HAAG Piers, Leonard Sunil Energy metabolism during the menstrual cycle, pregnancy and lactation in well nourished Indian women / Leonard Sunil Piers. [S.l.:s.n.]. -11 1 Thesis Wageningen - with ref. - With summary in Dutch. ISBN 90-5485-241-0 Subject headings: Energy metabolism and pregnancy / energy metabolism and menstrual cycle / energy metabolism and lactation Printed at Grafisch Service Centrum, LUW °1994 Piers LS. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form by any means, electronic, mechanical, photocopying, recording, or otherwise, without the permission of the author, or, when appropriate, of the publishers.
[Show full text]
Eggs for One Step Green Synthesis of Stable and Biocompatible Gold Nanoparticles Tofanello, A.1, Nantes, I.L.1
XLIII Annual Meeting of SBBq Foz do Iguaçu, PR, Brazil, May 17th to 20th, 2014 Meringue, eggnog and omelette: Eggs for one step green synthesis of stable and biocompatible gold nanoparticles Tofanello, A.1, Nantes, I.L.1 1Nanoestruturas para Biologia e Materiais Avançados (NanoBioMAv), Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, Santo André, SP, Brazil Introduction The use of biomolecules as templates, reducing and stabilizing agents for controlled synthesis of metallic nanoparticles has crescent interest. The advantages are: mild pH and temperature, use of water as solvent, fastness and stabilization concomitant with the synthesis1. In this regard, egg proteins have high affinity for metal ions facilitating nucleation of NPs. Objective: The objective is to develop a low cost, green method of gold NP synthesis by using egg components as reducing and stabilizing agents. Also, the differences in the composition of egg components contribute for the comprehension of the mechanisms involved in the synthesis of gold NPs by biomolecules. MATERIAL and METHODS: In a typical procedure, 300 μL egg white extract was fully dissolved in 300 μL phosphate buffer (pH=5; 7,2 and 9) in the presence of gold salt solution. RESULTS AND DISCUSSION: Egg yolk was the most efficient egg component to fast (48 h) production of smaller gold NPs (around 20 nm diameter). Egg white and the mixture of egg white and yolk produced gold NPs with 50 nm diameter after 72 h incubation. The structure and functional groups of egg white albumin and yolk proteins (phosvitin, lipovitelin and livitin) associated to a high content of cholesterol and phosphatidylcholine provides peculiar conditions for reduction of gold ions and NP nucleation.
[Show full text]
How to Cook Omurice
How to Cook Omurice Omurice is an interesting cross-cultural dish: it is a Japanese take on a Western-style omelette served over fried rice. This particular recipe is based on a dish that my Japanese mother cooked for me. Since it is a family recipe all of the measurements are approximate. Please adapt it to your taste. (Christina Wainwright) INGREDIENTS For Fried Rice (serves 2) • 1 T butter (for frying the vegetables) • 1/2 onion, diced • 1/4 cup vegetables (frozen or fresh – I prefer frozen peas or lima beans) • 2 T butter (for frying the rice) • 2-3 cups rice • 1/4 – 1/2 cup ketchup (start with 1/4 cup, add more to taste) • Salt, to taste For Omelette (recipe is for each; repeat for your 2nd omelette) • 1-3 eggs (quantity depends on how hearty of an omelette you want) • 2 tsp mirin (can substitute for 1 tsp water + 1 tsp sugar) * • 1 tsp sugar * • Oil for your pan (vegetable oil, butter, spray – whatever you like to use) * If you don’t want a sweetened omelette, you can opt to make it savory by skipping these ingredients and instead seasoning it with salt to taste. INSTRUCTIONS Preparing the Fried Rice • Melt 1 T of butter in a pan. • Saute onion for a few minutes, then add vegetables. Cook until vegetables are heated through and onions are somewhat translucent. • Push vegetables to the sides of the pan, then melt remaining 2 T of butter in the center. • Fry the rice in the melted butter. Fold in the onion and other vegetables.
[Show full text]