Omelet with zucchini

OMELET WITH ZUCCHINI

Ingredients

500 g medium zucchini

4 large eggs

90 g. of olive oil

Salt and pepper to taste

Instructions

Use a nonstick pan 22 cm in diameter.
Put the oil into the pan and place it over medium heat.
Wash the zucchini.

Cut both ends from each zucchini and toss them.

Cut each zucchini in thin slices and put them in the pan.

Let them cook from one side until they take light brown color and then turn them on the other side.
When they are well cooked on both sides, it’s time to put the eggs.

Break the eggs into a bowl beat them with a whisk.

Pour the eggs over the zucchini.

Lower even further the heat.

Give to the eggs the time they need to clot.

Cover the omelet with a flat lid and let it simmer.

Turn the pan upside down on the cover and the omelet drops on it.

Sometimes you will turn the omelet without breaking it.

In that case put it on the pan and let it cook on the other side.

Other times the omelet breaks as it falls.

In that case turn with a spatula one by one all the pieces in the pan.

Let them cook well and on that side.

Turn off the heat and leave the omelet on.
After 5 minutes remove it from the pan and leave it aside to cool slightly before serving.

If you want, you can mix potatoes with zucchini and make a mixed omelet of potatoes and zucchini.

Posted by Katy hat-Kotsovinos at 1:09 pm

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Omelet with minced meat

OMELET WITH MINCED MEAT

Ingredients

300 grams of ground beef

Salt and pepper to taste

4 large eggs

2-3 tablespoons of olive oil

Instructions

Use a nonstick pan 22 cm in diameter.

Pour the oil into the pan.

Smear it on  the bottom of the pan.

Put the ground beef in the pan and with your hands spread it to cover all its bottom like a large and thin burger.

Put the pan on low heat to avoid burning minced beef.

Put salt and pepper on the meat and leave it to cook for a while.

When cooked turn the burger with a fork on the other side.

As you do that, the burger breaks into pieces.

Press lightly with the fork the pieces and break them further.

Mix a few times and try to cook the minced meat evenly.

Cook until the minced meat absorbs all its liquid.

When the minced is cooked and its color becomes a little darker, then it is ready for the eggs.

15 minutes is usually enough for the minced to be cooked.

Break the eggs  into a bowl. Beat them lightly with a fork and pour them over the meat.

Lower further the heat.

Leave the omelet to be cooked on one side.

Then turn it with a level pot lid, on the other side.

Place it back in the pan and wait for a few min to cook.

Turn off the heat but leave the pan on a little longer.

Let it cool down a bit before serving.

This omelet is quick and the children usually love it.  

Posted by Katy hat-Kotsovinos at 1:3

Apple jelly with cheese custard

APPLE JELLY WITH CHEESE CUSTARD

Ingredients for apple jelly

2 kg of apples of various kinds

1 / 2 cup sugar 
20 g. cinnamon

1 teaspoon crushed cloves

1 cup chopped nuts

Ingredients for cheese custard

250 grams of whipping cream 30-35% fat

50 g. powdered sugar

250 grams of yoghurt

250 g Philadelphia cream cheese

40 g. grated gelatin Knox

Ingredients for the basis of the dessert

150 g. petit beurre biscuits of any other biscuits you like.

Ingredients for the decoration

100 g. brown chocolate for cooking

2 tablespoons cherry jam or strawberry jam

Some cinnamon

Instructions

Apple jelly

Peel the apples and cut each into 4-5 pieces.

Put the apples in a saucepan. Add half a cup of sugar and two cups of water.

Cook the apples until soft.

Instead of making the apple compote you can use applesauce ready from the super market.

Taste the apple compote to see if the sugar is enough. If you prefer the dessert sweeter put more.

The apples differ in flavor.

Some of them are sweet and some sour.

If your apples are sour add sugar to fix the flavor.

Remove the apple compote from the heat and leave it aside to cool slightly.

Wash the nuts. Strain them and dry them with kitchen napkin.

Put the nuts in a blender and cut them in small pieces.

Put the pieces in a small bowl and leave them aside for later use.

Mash the apple compote in food processor.

Put the mashed apples in a bowl.

Put in a small coffee pot one cup of cold water and pour in 50 g. of gelatin.

Wait for five minutes the gelatin to swell.

Mix gently the gelatin with a whisk.

Put the pot with the gelatin over very low heat and stir with whisk until it dissolves.

Pour gelatin into the bowl with the compote.

Add the walnuts and mix.

Basis

Use a Pyrex glass with dimensions 24CH36CH6 centimeters.

Place into the Pyrex a layer of petit beurre biscuits, one next to another.

You should not put any liquid on them, because they will absorb the liquid from the apple jelly.

Spread the jelly over the cookies in a uniform layer.

Put the Pyrex with the jelly in the refrigerator and wait until it thickens slightly.

Remove the dessert from the refrigerator.

Rub a black cooking chocolate with a tomato grater on the apple jelly.

Cover the baking dish with foil and put in the fridge again.

Cheese custard

Pour in the bowl of the mixer 250 ml of whipping cream with 30 or 35% fat.

Beat it at low speed for a few minutes and add the icing sugar.

Continue beating until the cream starts to thicken.

Add 250 g cream cheese slowly with a spoon.

Last add the yoghurt.

Beat all the ingredients together for 3 minutes.

Taste the custard. If you want more sugar, add as needed.

Remove the jelly from the fridge.

Spread the cheese custard over the jelly evenly.

Put some cherry jam or strawberry jam over the white custard.

Make with syrup any shapes with you like..

Sprinkle the top with little cinnamon for flavor.

Cover again with foil and put it in the fridge.

Leave it to cool for three hours to stabilize.