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Omelette roll with milk kernel

Omelette roll with milk kernel

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We break the eggs in a bowl, we beat them well with salt, we add the milk and the semolina and we leave it to rest a little so that the semolina swells a little, for a few minutes.

Chop the onion scales, slice the bacon thinly and put them in a non-stick pan with olive oil on the fire. I also cut the ham into small pieces. chew a few times with a wooden spatula, then mix the dill in the egg composition and pour into the pan. Fry on both sides then turn over on the plate, let it cool just a little, place the pieces of milk kernel and roll.

Cut and serve with toast, possibly a tomato, green onion, according to preference.

Method of preparation

Beef roll

• The veal is cut in such a way as to remain about 1 cm thick, beat with a mincer

Beef and lamb roll wrapped in puree

The meat, after being cleaned of fats and skins, is minced in the machine, together with the onion. After

Roll with walnut cream and butter

Prepare a tray measuring 35 × 30 cm. I used the oven tray. If you use a smaller tray, the top will come out thicker. Turn the oven to 180 degrees C and place baking paper in the tray. Prepare a clean towel large enough to roll the dough. For the countertop, separate the yolks from the egg whites.

Over the yolks add half the amount of sugar and mix until they increase in volume and the sugar is dissolved.

Mix the egg whites until you get a firm foam, then add the remaining sugar. Continue mixing until the foam is well hardened.

Add the yolks over the egg white foam and mix the composition, stirring slowly.

Sift flour and cocoa into a bowl, mix them and add the composition spoon by spoon over the egg whites and egg yolks.

Pour the dough into the tray, level it with a spatula and put the tray in the oven for 10 minutes.

Remove the baking tray from the oven and turn it upside down on the prepared towel. Set aside the baking paper (carefully) and roll the top in the towel.

Set aside until completely cooled.

For the filling, put the milk, sugar and vanilla in a pan. Put the pan on the fire and when it starts to boil add the ground walnuts. Stir and cook for 1-2 minutes.

Pull the pan aside and allow the composition to cool to room temperature. Put the butter in a bowl and mix for 1-2 minutes. Add the walnut cream in 3 tranches and mix until you have a well-homogenized cream.

Unwrap the towel, spread the cream over it, then roll it slowly. Put the roll in the fridge to harden the cream a little, then powder it with sugar.

Fine roll with pear core

1. Start the oven at a temperature of 180º C. Separate the eggs, beat the egg whites, add the sugar in the rain, the yolks rubbed with salt and melted butter, baking powder quenched in lemon juice, lemon peel . At the end, put the sifted flour, stirring slowly so as not to form lumps.

2. Line the tray with baking paper and spread the composition evenly. Put in the oven for about 10 minutes, remove and pour over a damp towel. Peel off the baking paper, then allow to cool.

3. Wash and peel the pears, cut them into very thin slices or grate them on a large grater and mix with the beaten egg whites with the caster and vanilla sugar. Thus, the obtained cream is poured on the entire surface of the worktop, it is rolled carefully so that it does not come out of the worktop, it is put in aluminum foil and it is put in the oven for another 15-20 minutes.

4. After baking, allow to cool, powder with sugar and cut into suitable slices.