Recipes Tagged ‘eggs’
Monday, January 25th, 2010 | No Comments
preparation: 10min | cooking: 10min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 4 persons
ingredients
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- 2 potatoes; finely grated
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- 1 small onion; finely grated
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- 1 Tbsp all purpose flour
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- 2 eggs
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- Salt and black pepper to taste
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- 4 Tbsp vegetable oil
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directions
- Peel potatoes and onions; Finely grate; Drain the extra liquid.
- Then add one Tbsp of flour and eggs to obtain an omelet mixture; Season with salt and black pepper.
- Grease the frying pan with oil; Pour spoonfuls to form flattened pancake.
- Serve with apple compote.
mary’s tips
- Fry immediately so that the mixture doesn’t turn black.
- Use the cheese grater to grate the potatoes and onions.
- Serve directly to conserve crunchiness.
reference
Tags: all purpose flour, eggs, onions, potatoes, vegetable oil
Posted in cold & hot sandwiches | No Comments »
Wednesday, January 6th, 2010 | No Comments
preparation: 20min | cooking: 30min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 8 persons
ingredients
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- 2 rolls of puff pastry (pâte feuilleté)
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- 125g (4.41 oz) butter
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- 125g (4.41 oz) powdered sugar
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- 125g (4.41 oz) dark chocolate, cut in pieces
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- 125g (4.41 oz) powdered almond
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- 2 eggs
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- 1 Tbsp rum
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- 2 tsp of almond extract
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directions
- Melt chocolate and butter in a saucepan over low heat.
- Meanwhile, beat eggs and sugar, whisk until mixture is smooth; Add it to the butter-chocolate mixture; When the mixture is cool, add the almond powder, rum and almond extract.
- Put the 1st pastry roll in an oven tray, spread over it the marzipan chocolate mixture, making sure to leave a 1.5 cm (0.59 inch) of dough around the border.
- Place the coin somewhere toward the edge of the marzipan mixture to decrease the possibility of finding it, then spread the 2nd roll pastry by welding the edges well.
- Spread beaten egg yolk on the cake with a brush (to make the surface brownish when cooked) and draw the spirals (below illustration).
- Sprinkle lightly with icing sugar to make the galette shine and bake for 30 minutes in a hot oven (180 °C (356 °F)).
tips
- The person cutting the galettes should be the last one to choose his portion since he might know where the coin is.
- The winner should put a carton crown on his/her head.
Tags: almond extract, butter, dark chocolate, eggs, pâte feuilleté, powdered almond, powdered sugar, rolls of pastry, rum
Posted in sweets & desserts | No Comments »
Monday, January 4th, 2010 | 11 Comments
preparation: 10min | cooking: 10min | difficulty: ★★★★★
© 2010 Tony El Batal
serving portion: 3 persons
ingredients
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- 375g (13.23 oz) penne
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- 100g (3.53 oz) shredded parmesan cheese
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- 1 large onion, finely chopped
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- 12 thin bacon
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- 2 cloves garlic, crushed
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- 3 eggs, beaten lightly
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- 180ml (6.09 fl oz) heavy cream
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- 300g (10.58 oz) chicken breast, cut into cubes
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- freshly ground black pepper
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directions
- Heat a large frying pan, add oil and cook bacon, keep stirring until crisp, drain on absorbent paper.
- Add 1 tbsp of oil in the same frying pan, add onions and garlic, stir until soft. Then add chicken, cook until brown and cooked through.
- Cook penne in a large sauce pan of boiling salted water, uncovered, until just tender (al dente), drain.
- Return half the bacon to the sauce pan with combined chicken, eggs, cream, pasta and half the cheese. Toss gently over low heat until pasta is coated with sauce.
- Serve pasta topped with remaining bacon, remaining cheese and pepper.
tips
- The original carbonara recipe does not contain chicken.
reference
Tags: bacon, black pepper, chicken breast, cloves garlic, eggs, heavy cream, large onion, parmesan cheese, penne
Posted in main dishes | 11 Comments »
