Wednesday, 9 April 2014

Simple Recipe for Someone in a Rush

Chicken and Chorizo Omelette

All you need is:

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


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 then 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 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 leftover 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.

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:


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!!!

Monday, 16 May 2011

Crumbed Pork Scallops with Crumbed Oven Fries and Honey Glazed Parsnips

Another easy and cheap recipe which feeds four for under a "£" fiver.

 Ingredients for this recipe: (feeds 4 )

1 pkt of pork scallops (I paid £3.00 and had five scallops)
5 large red potatoes (pealed and chuck chipped)
4 medium parsnips (pealed and cut into quarters, lengthways)
1/4 glass of white wine
2 cloves of garlic (minced)
2 bay-leaves
1 egg
6 tbs full of plain flour
8 tbs full of wholemeal "or normal" bread crumbs
1 teaspoon of honey
Condiments, cayene pepper, rock salt, black pepper, paprika, garlic salt
also some sunflower oil, olive oil


Before anything marinate the scallops in 1/4 glass of white wine, the mince garlic, a couple of bay-leaves and some rock salt for at least an hour.

After that place the chunky chips in a bowl and add to them 2tbs of olive oil, a tea spoon of cayenne, a tea spoon of paprika, 2tea spoons of rock salt and 1/2 tea spoon of garlic salt. Toss the bowl contents until the chips are well covered in the spices and oil, at this stage sprinkle 2 tbs of wholemeal breadcrumbs, and toss it a few more times to get this also all over the chips, carefully place them on a baking tray, which goes in the oven at 190 Celsius for about 25-30 minutes, giving them a toss after 15 minutes of cooking.

As soon as you place the chips in the oven, place also the parsnips there, with a drizzle of both olive oil and honey, as well as a pinch of salt and black pepper, cooking for the same time.

Around 10 minutes from the veg in the oven being cooked, place a frying pan on the stove gas medium, and pour a little oil into the pan enough to cover fully the bottom about 1cm deep, and let this heat up well.
While waiting to heat up have three recipients ready, and place flour on one, egg beaten on another and finally bread crumbs on the last one. Now proceed to dip scallop by scallop, first flour covering well shaking the excess, then egg until well covered and finally the crumbs, fry these in the oil for about 3 minutes on each side until golden brown, and once cooked drain excess oil by placing it on a kitchen paper towel.

All should be ready at the same time, so just serve all and enjoy yourself a very traditional Portuguese, "panados" crumbed scallops, with an English twist of parsnips and an healthy crispy chips portion.


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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.
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