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Italian Onion Frittata

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Onion Frittata

Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 200g sweet onions, finely sliced
  • 4 eggs
  • 30g grated hard Italian cheese (Pecorino Romano, Parmesan, etc.)
  • 40g dried breadcrumbs
  • salt, to taste

Directions

  1. Heat the olive oil in a frying pan over low heat. Add the onions and cook gently until very soft, letting them caramelise slightly.
  2. Transfer onions to a bowl, leaving behind any excess oil. To the bowl, add the eggs, cheese, breadcrumbs and salt and whisk well.
  3. Heat the frying pan with the oil over medium heat. Pour the egg mixture into the pan, swirling the pan round to make sure the mixture spreads evenly. Cook 5 minutes or until the mixture on the bottom and the edges of the pan sets.
  4. Place a plate on top of the pan and carefully flip the frittata onto it. Slide the frittata back into the pan and cook on the other side for 5 minutes longer. Serve hot.

All about Onion Frittata

What is Kotopoulo Skorthato?

The frittata is a typically Italian preparation, in some ways similar to the French omelette and the Spanish tortilla. But the frittata has a character all its own, and in Italy its oldest version is the      one made with onions. The onion frittata is a typically “poor” dish, created in the farmyards of peasant homes, those same farmyards where the hens were raised next to plots where white or yellow onions were grown.

Way to enjoy Kotopoulo Skorthato?

For years the onion frittata was the main daily meal for workers and labourers, but, as always happens in fairy tales, with its unrivalled deliciousness this recipe has earned the trust of the most finicky of palates; it is no accident that the onion frittata is a true classic, served in the same way by food trucks travelling over provincial roads and on the tables of the finest restaurants.

Italian cuisine: green peas and sweet potato fritatta. Focus selective

 

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Cooking for your loved ones

Singaporean Oyster Omelette

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Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 10 large fresh oysters
  • 2 Tbs cornflour
  • 1 Tbs rice flour
  • 8 Tbs water
  • 1 Tbs oil
  • 2 cloves garlic, finely chopped
  • 3 eggs, beaten
  • 1 Tbs soy sauce
  • 1 Tbs sake rice wine
  • 1 pinch white pepper
  • 5 sprigs coriander, to garnish
  • 1 spring onion, for garnish

Instructions

  1. Wash the oysters in cold water and drain well.
  2. Mix both cornflour and rice flour together with the water to make a fairly thin batter.
  3. Heat a large heavy frying pan until very hot and add oil. Pour in the batter and cook for about 15 seconds until batter is half set before adding in the eggs.
  4. When the eggs are almost set, make a hole in the centre by pushing the egg and batter mixture to the side of the pan. Pour in a little more oil and fry the garlic for a few seconds.
  5. Mix, then season with soy sauce, sake and pepper. Add oysters and cook just long enough to heat through.
  6. Garnish and serve immediately with fresh coriander leaves and spring onions.

 

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German Trout Meunière with potatoes

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Difficulty Level : Easy

Serves: 2 people

Cooking Time : 20 mins

Ingredients

  • 2 trouts
  • 50 g flour
  • 25 g lard
  • 20 g butter
  • fresh herbs
  • salt & pepper

Instructions

  1. Preheat the oven to 150 degrees.
  2. Season trouts with salt and pepper from outside and inside.
  3. Place fresh herbs inside the fishes.
  4. Dab the fishes dry, roll them in flour and place them directly on the frying pan with hot lard.
  5. Fry the trouts for 2-3 min on each side until brown.
  6. Place the butter on the top of every fish and cover them with foil.
  7. Allow the fish to rest in the oven for about 10 minutes.
  8. Serve with cooked potatoes.

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Cooking for your loved ones

Cambodian Meat Sour Soup (Somlor Machu Kreung)

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Difficulty Level : Easy

Serves: 4 people

Cooking Time : 40 mins

Ingredients

For the meatballs (youvarlakia)
  • 500g lean minced beef (18 ounces)
  • ¼ of a cup long-grain rice (not boiled)
  • ½ cup parsley, finely chopped

Instructions

  1. Pound the prohok until it is a minced paste
  2. In a pot, add in the pork ribs, kreung, prohok, fish sauce, 1/1 of the tamarind, sugar, salt, mix it and let it rest for 5 mins
  3. On high heat, stir the meat and cover for about 10 minutes
  4. Check on the meat and stir to avoid burning
  5. After 10 mins, you can add in the stock then cover for 20 minutes
  6. After 20 mins, add in the stems and the other 1/2 of tamarind powder
  7. Then add in the leaves and mix well

 

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