Wednesday, 9 April 2014

Simple Recipe for Someone in a Rush
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Chicken and Chorizo Omelette





All you need is:


* 3 eggs
* 1 half onion pealed and diced finely
* some left over chicken
* a little chorizo
* a little olive oil (like 3 soup spoons) 
--and a non stick small frying pan--

Preparation:

Place the frying pan on the fire on the cooker, with the oil inside. 
When the oil starts smoking just a little place the diced onion in it and stirring it occasionally, until it starts going golden, at that stage add the remaining ingredients (minus the eggs) and stirring still occasionally for around 3 minutes.
In a separate bowl put the eggs in "yolk and whites" add a little pinch of salt and black pepper **optional** 
and whisk these with a fork, now pour into it the ingredients from the pan and stir the eggs again to completely cover the whole of the ingredients.

Place the pan back on the fire and once hot add the whole mixture in, stir a little to dry up the egg a little but not too dry (you don't want to end-up with scrambled eggs, which would still be good, but you want an omelette) so let it settle for a little so that it cooks one side.

At this stage the delicate bit, from the edge fold one side of the omelette until it passes just over the middle, than repeat the same with the opposite side, making sure is not stuck on the bottom you now can flip the omelette to the other side until is cooked and that's it .....by the way if you can't flip afraid it may fall on the floor, you can use a plate put it over the pan and flip it upside down then just slide the omelette from the plate back into the pan achieving the same thing.  Voila!!!!

The ingredients are just an example as they are one of my favourite flavours, but you can use any left over meats or fish and any vegetables.....the only thing that will differ is if you add cheese this is done when you cooked one side of the omelette and you're about to fold and flip spread the cheese like you'd do on a pizza keep it about an inch away from the edge, then just fold and flip as before ...No problemo!!!!  happy cooking.

Monday, 1 October 2012

Now open in Mansfield.. Rico Sandwich Bar and Coffee Shop
Shop 3, 31 pecks hill, Mansfield Nottinghamshire NG18 2NS


Here you can get all day breakfast cobs/rolls any combination of the following elements in a large York bap: Egg, Bacon, Sausage, Mushroom, Baked Beans & Tomato.

Also proven very popular in our shop is the Spicy Meatball Panini see picture bellow.




The picture is before going to the panini press, where the mature cheddar cheese will be melted and will blend with the spicy tomato sauce making a very tasty sandwich indeed.


Saturday, 20 August 2011

Sunflower Seeded Cobs

Sorry one more bread recipe, but it is so easy and tasty that it would be wrong for me not to share.




Ingredients for the Recipe:


  • 600grs of bread flour (white)
  • 1/2 soup spoon of medium grit seasalt 
  • 1 tea spoon of instant yeast (or 30gr fresh east)
  • 1 pkt of skinless sunflower seeds
  • 1 soup spoon of extra virgin olive oil
  • 400ml of hot water (not boiling)



In  sift the flour into a bowl, make a well in the middle in that hole place the olive oil and baking powder and on the flour edge the salt so that it does not mix with the yeast killing it. Pour the water into the hole (can be all at once or gradually) as you prefer. And mix the water with the flour slowly, the baking powder and oil will dilute with the flour, gradually continue to mix until you reach the salt and then all gets mixed into the dough, once done pour the contents of the bowl into a floured surface and knead well about 5 to 10 minutes.


Cut dough into pieces of about 45grs + or- to obtain what is called here "bakers dozen" 13 cobs shaping these into rectangles brush them with water on the top, and dip the top in the seeds which will attach themselves to their surface, place them in a floured tray, and put the tray into a preheated oven to about 50 degrees (wich is now off), and let them stand about 1 hour to rise.


Remove the tray from the ovwen and preheat it to 190 degrees reinsert the tray back in the oven for about 30-35 minutes until they are golden brown. 


Their smell and taste is unsurpassed even better because the seeds on top will roast provide these breads with an exceptional nutty flavor. 
Remove breads from oven and place them to cool on a wire rack.


Bon appetit!

Saturday, 25 June 2011

Spelt Bread Easy Recipe



To make the above two loafs of spelt bread i used:

Ingredients:

1Kg spelt flour
2 sachets (7or 5grms each ) of dried quick yeast
1 tablespoon full of fine marine salt
3 tablespoons of sunflower oils
1 tablespoon of sugar
650 mls of warm water

The process of making the bread i found quite easy. I placed the flour in a bowl and the dried yeast mixing this well, then I made a well and on on one wall side of the well I placed the salt, on the opposite wall the sugar, I then proceeded to add half of the water and the oil and mixing it with my had, and as it got dryer i kept adding more water until all was gone.

You should end up with a soft and very sticky dough, which then on a table top I squeezed and stretched repeatedly for around 20 minutes bringing it together every time i carried that motion, this is to get the gluten working well, finally I dusted another bowl with a little flour and placed the dough inside, covering this recipient with cling film, then a cloth finally inside a plastic carrier bag and placed it in the warmest place in my house for about 4 hours.

I returned to it later, removed coverings kneaded it again for about 3-4 minutes placed it in the baking tins pre-dusted with flour placing each tin inside a tied up plastic bag and than placed it in a warm oven (to get oven warm i switched it on for about 2 minutes and switched it off) and let them to rise again for around 40 minutes.

Than I removed the loafs preheated the oven for at 200 Celsius (also placed a little ramekin with a little water in the oven, helps making a crispier crust) and baked the bread for 40 minutes until golden brown and when knocked make a hollow sound, removed them from the oven placed them on a cooling rack until cold covered with a cloth.


 I love the smell of fresh baked bread is fantastic, this bread was the best one so far... consistency slightly elastic it bounces back when pushed, nice formation of bubbles, dense yet light, nice fresh or toasted...and a wonderful crispy crust (for those who like, for less crispy do not put ramekin with water in the oven)

Happy baking!!!

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Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

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