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Omelette with urda

Omelette with urda


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Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Omelette with urda:

Beat the eggs. Add the urda and mix.

Heat a frying pan with oil.

When the oil is hot we put eggs. Leave for 2 minutes and turn the omelet. We leave it for approx. 1 min.

We put the omelet on a plate and serve it with what we want.

Good appetite!


PIE with URDA and DILL, a plant that fights DEPRESSION

Countless and unsuspected are the therapeutic effects of dill. This aromatic plant contains good amounts of calcium, iron, manganese, vitamin A, vitamin C.and flavonoids. It has effects antioxidant, antibacterial, antiviral and inflammatory.

One of the most "unique" benefits of dill is its ability to fight depression. A study published in American Journal of Therapeutics showed that aqueous dill extract has properties antidepressants and analgesics and does not cause side effects. This is due to the content of polyphenols, flavonoids and TANNINS.

Urda and dill pie

Dill consumption was also associated with the decrease cholesterol, increase the level of energy, improvement digestion, combat bacteria and osteoporosis.

Urda and dill pie - recipe

• 2 eggs
• 10 tablespoons of sugar
• 8 tablespoons oil
• 10 tablespoons of milk
• 1 sachet of baking powder
• how much flour it contains

• 500 g of urda
• 2 eggs
• 100 g of sugar
• 5-6 dill threads
• 1 pinch of salt

Break the eggs into a tall bowl. Add the sugar and mix with the mixer until frothy. Gradually add the oil, sugar and milk, and finally the flour mixed with baking powder.

You need to get a homogeneous, elastic dough. Cover with a thick towel and let stand for at least 30 minutes.

Put the urda in a bowl. Rub it with sugar and eggs. Add finely chopped dill and salt. Mix well to obtain a homogeneous composition.

Divide the dough into two equal pieces. Spread each piece on a large sheet to fit in an oven tray. Place it in the tray lined with baking paper and spread the urda filling over it.

Place the other sheet over the urda and prick it with a fork from place to place.

Put the tray in the preheated oven at 150 degrees Celsius. Leave the pie for about 40-45 minutes. After cooling, store in the refrigerator.

It can be served as such, or with a glass of homemade yogurt or whipped milk.

1. Dr. Ax, 8 Surprising Dill Weed Benefits (# 6 Is Energizing): https://draxe.com/dill-weed/

2. Ziarul Lumina, Dill fights depression and strengthens bones: http://ziarullumina.ro/mararul-combate-depresia-si-intareste-oasele-132823.html

* 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.


The peppers are cleaned of seeds, washed and allowed to drain.
Finely chop the onion, grate the carrot small, pass the urda well with a fork, wash the rice in more water, cut the dill finely.
Chop the onion in 2 tablespoons of oil and 100 ml of water. After 5-6 minutes, add the carrot and rice. Allow to cook over low heat, stirring constantly so as not to stick to the bottom of the pot. After the rice has swelled slightly and all the water has subsided, the fire is stopped. Add the dill, urda and season to taste with salt and pepper.
Fill the bell peppers with the obtained mixture.
Grate the tomatoes and mix with 1-2 tablespoons of oil, 200 ml of water, salt and a little pepper.
Pour the tomato sauce into a heat-resistant dish, then place the stuffed peppers.
Put the pot in the oven for 25 minutes covered with a lid or aluminum foil, and another 5-10 minutes without a lid.

Peppers stuffed with rice and urda are served hot, sprinkled with tomato sauce and sprinkled with green dill.

The two functions that attract me the most to the Philips Multicooker are:
-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.


The benefits of urda consumption

Urda contains vitamins A, B6, B12 and minerals such as magnesium, calcium, iron, potassium and zinc. Unlike other dairy products, urda does not contain casein, a protein that our digestive system cannot fully digest and which is often responsible for allergies. Thus, it is well tolerated by people who are sensitive to dairy consumption.

In addition, it contains a small amount of fat, only 8-12% and has only 136 calories per gram. Other benefits of eating urda include being very full, helping to increase muscle mass, regulating blood sugar levels and regenerating the liver. In addition, the proteins contained in urda help to accelerate burns, which leads to weight loss.

Read also: Pineapple diet, fast method of melting excess pounds


Delicious pie with urda and dill

Pl & # 259cint & # 259 delicioas & # 259 cu urd & # 259 & # 537i m & # 259rar. This plate can be served as a dessert, or it can be a quick meal at work.
Its vitality plant is very widely used in the Mediterranean and Scandinavian countries. The very fresh aroma of the sweet sweetness of the branches with the leaves of blackberry reminiscent of anise and cumin. M & # 259 has been used in the Mediterranean region since antiquity. It was considered a symbol of vitality and was thought to please people. From the Middle Ages, millet was used in the rest of Europe and is now indispensable in Scandinavian cuisine in the fish dishes there. The grain is related to cumin, anise and fennel and is used in both fresh and dry form.
It is very often used for meat dishes, fish dishes, various dishes with yogurt, cheese, vegetables, vegetables and vine leaves.

Photo: Pl & # 259cint & # 259 delicioas & # 259 cu urd & # 259 & # 537i m & # 259rar & ndash Arhiv & # 259 City Publishing SRL

& Icirc & # 539i need for sheets:
300 g f & # 259in & # 259
200 g margarine & # 259
100 g zah & # 259r
2 g & # 259lbenu & # 537uri
1 tbsp & # 259 sm & acircnt & acircn & # 259
1 sachet of baking powder with & # 537ofran
1 l & # 259m & acircie
1 pinch of salt
& Icirc & # 539i need for stuffing & # 259:
500 g urd & # 259
6 tablespoons sugar
1 leg & # 259tur & # 259 m & # 259rar
2 or & # 259
2 tablespoons gray & # 537
1 sachet of vanilla sugar
1 g & # 259lbenu & # 537 pentru uns pl & # 259cinta
Preg & # 259te & # 537ti a & # 537a:
Mix the flour with the margarine, sugar, egg whites, egg whites, baking powder, baking powder, salt, grated peel and half the juice of half a liter. When the dough is cold, pre-prepare the filling.
Mix the urda with the sugar, chicken eggs, vanilla sugar, gray sugar and chopped blackberry. If you wish, you may want to add more, preferably the preferred function.
& Icircmpar & # 539i dough & icircn dou & # 259 & # 537i do 2 sheets. After you have greased the tray with margarine and lined it with flour (or you can use baking paper), you put the first sheet, then compose it and cover it with the other one. # 259 sheet. Grow the last sheet, as if you were cutting it, to brown it better. Grease with the egg yolk and bake for about 35 minutes, over medium heat.
After you get a warm color, you can cool it down, then cut it and serve it.

Preparation: 50 minutes Baking: 35 minutes
Re & # 539et & # 259 by Cristian Vasile, Ploie & # 537ti, jud. Prahova


Omelet with leurda

Omelet with leurda is a simple and seasonal recipe. It can be served for breakfast, lunch or dinner and you can choose between pickles or a salad.
Green onions or other greens can also be added to the recipe.

If you like leurda, you should try this recipe too.


Tart with urda and vegetables

If last week I suggested a pie stuffed with meat, this week I come with a tart with urda and vegetables. It can be a light dinner with simple ingredients or a brunch that is sure to impress anyone.

I used a different method of preparing the dough than the "traditional" one with cold butter. For the method used below, melted butter is used, obtaining a paste that is very easy to shape in the tray. It cooks faster and the crust will be thinner. You can use this recipe for both sweet tarts (add a tablespoon of sugar) and salty ones.

100 gr butter, 1 tablespoon oil, 1/4 teaspoon salt, 160 gr flour

300 gr urda, 2 green onions (or shallots), 1 carrot, 1 green zucchini, 1 beetroot (boiled), 2 tablespoons oil, salt, pepper

Tart tray, either 23 cm round or 9 cm x 36 cm rectangular

Preheat the oven to 200 degrees.

For the dough, add the butter, oil and salt in a saucepan with 4 tablespoons of water. Boil for 3-4 minutes then add the flour and mix until a lump-free paste is obtained. Transfer the dough to a tart pan and spread with a spatula, covering the entire surface of the pan.

When it cools, you can spread it by hand. The edges are pushed with the fork to take the shape of the tray as much as possible.

Prick the dough with a fork and bake for 15 minutes until golden. If it swells during baking, it is pricked again with a fork.

For the filling, mix the urda with the finely chopped onion and season with salt and pepper. Carrot and zucchini are cut into strips as thin as possible with a vegetable cleaner. I cut the beets into strips, as if I were peeling an apple.

Cool the dough and cover with urda.

It is covered with vegetable rolls, which you can place as you wish. For a quicker and easier way, you can slice the vegetables into slices.

Grease the vegetables with oil and season with salt and pepper. Bake the tart for 30-35 minutes, until the vegetables are tender.


Ingredients for the langoustine recipe with cheese or urda

  • -400g flour
  • -250 ml water
  • -5g dry yeast
  • -3 tablespoons oil
  • -1 tablespoon old
  • -a little salt
  • Filling
  • -250g urda
  • -50g old
  • -1 or
  • -grated peel of a lemon
  • -50g raisins
  • -a pinch of salt
  • -Fried oil

Blackberry and Urda Muffin Ingredients:

  • 200 grams of fresh cow's milk (can be replaced with a fresh cow's cheese, given through a sieve to have a fine texture)
  • 150 grams of butter
  • 200 grams of sugar + 2-3 tablespoons of caster sugar to sprinkle the muffins
  • 1 pinch of salt
  • 1 egg tied
  • peel of 1 lemon + 1 orange
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract
  • 240 grams of flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • frozen or fresh blackberries, 48-50 pieces (about 4-5 / muffin, depending on fruit size)

materials needed: special muffin tray, special paper baskets for baking cupcakes

Preparation Muffins with Blackberries and Urda:

1. Turn on the oven and set it to 180 degrees Celsius.

2. Butter at room temperature, 1 pinch of salt, citrus peel and sugar mix with the mixer in a bowl until smooth (picture 1).

3. Add the urda (picture 2) and mix at first at a lower speed, then increase the speed until a frothy composition is obtained.

4. Add the whole egg (picture 3), then the lemon juice and the vanilla extract. Mix on high speed for 4-5 minutes.

5. Separately, mix in a bowl the flour with the baking powder and baking soda and add over the other ingredients (picture 4).

6. Mix everything with the mixer until perfectly blended (picture 5).

7. Place a paper basket in each slot of the muffin tray.

8. With a spoon, fill the baskets halfway with dough, which will be quite dense, but this is how it should be. Place 4-5 blackberries on top of each muffin and press lightly.

Frozen blackberries are more suitable because they will not stain the dough very hard.

9. The rest of the dough is distributed over the blackberries, level it lightly with the back of the spoon and sprinkle with caster sugar each muffin.

10. The muffins thus prepared are baked in the preheated oven at 180 degrees Celsius, in a medium position (neither too high nor too low) for 20-25 minutes, until they brown nicely and pass the toothpick test (if a clean toothpick is inserted in a muffin, when it is removed it must still be clean, without traces of glued dough, a sign that the muffin is baked inside).

Remove from the pan and allow to cool in paper baskets on a special cake grill, then they are only good to eat.


Red omelette with fresh tomatoes

As a child, I liked eggs, whether they were prepared in the form of omelettes, eggs, boiled or in the form of a papara, with all kinds of ingredients, in the oven. As a child, when my mother asked me what I would like to eat in the morning, the answer was invariably the same egg in the stove's mouth (ie boiled egg in a kettle of water, put in the mouth of the wood / charcoal stove in the family kitchen).

My preferences are still preserved, as I get older, the egg being one of the ingredients used quite often for breakfast (slightly simpler, faster, in the pan), but also for lunch, when the omelet recipe gets complicated, with all kinds of ingredients, older, already established (pigs, brains, poultry liver, etc.), several recipes already written on this blog, but also with newer ingredients in Romanian cuisine (shells, shrimps, mushrooms, vegetables, spicy sausages, etc.), some recipes already written on this blog.

Ingredients needed in the recipe: fresh eggs, chicken (bought from the market, from the market), tomatoes, greens (dill and parsley), sheep's / goat's cheese (bought from shepherds) and / or smoked cheese, fresh butter and sour cream (bought from shepherds) dried garlic and green onions, coarse salt, peppercorns, hot peppers, paprika.

How do we choose eggs? Eggs bought from the market, even if they do not have the market sanitary marking, can be bought if they have a rough shell (in no case smooth and / or shiny, these eggs being old), they are heavy when you take them in your hand and you don't hear anything moving. it is in the egg, if you shake it and listen to it with your ear. When you break it, the egg must have a well-defined egg white, the egg white and the yolk must be clear. Eggs with a white shell usually have a yellowish yolk, and eggs with a brown shell have an orange yolk. The color of the yolk is given by the birds' food. The peasants give them corn, not mixed with anything else, or corn and / or wheat grains. Their hens move freely through the yard and nibble on grass, frames, gas, etc.

The eggs are removed from the shell and checked, ochiometrically, to be fresh. Salt and pepper to taste. Professional gourmets will not resist the temptation to put a knife tip of paprika.

Sheep / goat cheese is cut into thin slices. Cut the garlic and hot pepper into thin slices.

Beat the eggs with a fork or fork. In the beaten egg, add the chopped greens (parsley, dill, green onion).

Fresh tomatoes are cut into slices 0.5-1 cm thick and fried in olive oil, well heated, along with garlic and hot peppers, thinly sliced.

The tomatoes are just waved in hot olive oil, without turning into sauce.

Beaten eggs are added over the hardened tomatoes and the big fire is given to the eye of the stove, in order to bake the omelette, quickly.

When the eggs have started to cook (they come off the edge of the pan), add the thin slices of cheese and / or cheese. Place the lid on the pan or another pan, of the same size, face down. The eggs will cook well and the cheese / cheese will soften, becoming greasy.

There is no mistake! In beaten eggs, half baked, you can add a tablespoon of sour cream (also bought from shepherds) and / or a muzzle (about a teaspoon) of butter, for a special flavor of the dish. The preparation obtained will be fluffier. Professional gourmets will properly appreciate these fine ingredients.

Only for those who are really greedy, but also with a helping hand !? Who has fresh truffles, can add 2-3 thin slices (see through them) among the cheese slices. The same refined taste of the dish can be obtained by adding a few drops of truffle oil.

On the freshly baked omelette, sprinkle with finely chopped greens.

The omelet is served hot. If you want, you can season it additionally with coarse salt, freshly ground peppercorns and paprika.

A seasonal salad is welcome.

The omelet goes great with homemade bread, warm, fresh out of the oven.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! What do you think ? Are you confident in your own strength to go out on the ramp with your own recipes or with recipes read / watched and then tried in your own kitchen? Or do you prefer to remain the customer of the Turk (who sells the same saorma, every day) in the corner of the block and of the cook (only he knows why he calls himself that !?) of the market?


Video: How To Make an Omelet - Easy Cheesy Omelet Recipe Video


Comments:

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