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Healthy Oat Pancakes

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Ingredients

2 ripe peeled bananas,

1/2 cup of oats,

2 eggs,

1 tbsp of yoghurt,

Splash of milk.

To cook

1 tsp coconut oil

This is the easiest and quickest breakfast to make if you’re on the go. All you have to do is put all the ingredients apart from the coconut oil in a blender and blend until it’s smooth. Then heat a non stick frying pan with a little bit of coconut oil and then pour or ladle the pancake mixture into small ‘American style’ pancakes on the frying pan. You should be able to fry roughly 2-3 at a time depending on the size of your frying pan. Wait for the pancake to cook on one side, once you start to see air bubbles coming through, you can then flip the pancake to cook on the other side. They should come out golden brown and fluffy. Serve with any fruit of your choice, we personally like them with blueberries and a dollop of greek yoghurt. If you wish to reheat these pancakes at a later date for a healthy alternative breakfast, just pop them in the toaster for a minute for a crisp and warm pancake.

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Cauliflower Pizza Crust Recipe

Cauliflower-Pizza

 

In recent years people have tried harder and harder to find healthier alternatives to their favourite foods especially if you’re looking for a gluten free substitute. One popular recipe at the minute is a Cauliflower Pizza Base. We decided to test all the hype and see if it really does taste as good as they say!

Having made them, on reflection we think this was a good alternative to a standard pizza base and it’s particularly great for people who can’t eat gluten however if you put a deep dish pepperoni in front of us, you can probably guess which one we would choose.

 

Pizza Base

  • 2 Cauliflower Heads
  • 1 Egg
  • 100g of Parmesan
  • Tbsp Olive Oil
  • Mixed Herbs
  • Salt and Pepper to season

Topping

  • Passata Sauce or Tomato Puree
  • Mozzarella
  • Cheddar Cheese
  • Other toppings of your choice: Pepperoni, Chorizo, Ham, Mushrooms, Peppers, Onions, Olives, Anchovies etc

 

Method

Chop the cauliflower up into smaller chunks and put it in a food processor. Blend it up until it’s a fine crumb.

Take the cauliflower out and place it in the middle of a clean tea towel. Roll the corners of the tea towel up to form a ball at the bottom. Wring the tea towel over a sink to remove all the moisture in the cauliflower. Repeat this process quite a few times, you’ll find it surprising how much water cauliflower contains!

Once you think you’ve removed most of the moisture, empty the cauliflower out into a mixing bowl. Grate your parmesan into the bowl, add the egg and your mixed herbs, drizzle olive oil into the bowl and then mix all the ingredients together until it forms a ball.

You can make roughly 3 medium sized pizzas out of this mix so break the ball of dough into 3 parts and pat each one out into a circle onto greaseproof paper.

Place on a baking tray and bake blind for 10 minutes at 180 degress c to crisp up the bases.

Take the bases out the oven and then you can start adding your toppings. Spread your tomato sauce on the base, sprinkle with mozzarella and cheddar, then it’s time for the fun part!

Go wild with your toppings, add anything that takes your fancy. Be careful not to make the toppings too heavy as these bases are more delicate than your average pizza base.

Place back in the oven for another 10 mins and they should come out golden brown and ready to serve, enjoy!

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#BritishSandwichWeek: Croque Madame Recipe

Croque Madame

Ingredients:

Sandwich:

2 Slices of bread

2 Slices of cheese (Emmental, Gruyere, Cheddar)

2 Slices of thick cut ham

 

Bechamel Sauce:

25g Butter

1 Tbsp flour

125ml Milk

Pinch of salt

Pinch of pepper

1 Tsp of Dijon mustard

 

Topping:

1 Large egg

 

To make the Bechamel sauce slowly melt the butter in a pan on a low heat, once melted, add the flour in parts and beat it with a wooden spoon until it forms a ball. Then slowly add your milk to the pan and keep stirring it over the low heat to keep it nice and smooth. Once you have added all your milk, add your seasoning and leave it to thicken for a couple of minutes. Set the sauce to the side.

 

Lightly toast your bread under the grill and then butter each slice, layer the cheese and ham on one slice and place the other slice of toast on top. Then spoon your sauce onto the top of the sandwich, place under the grill until it starts to turn golden brown. Meanwhile, put a knob of butter in a frying pan and crack open your egg. Fry the egg but make sure you keep the egg runny, once ready place on top of your sandwich and serve with a side salad.

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Scotch Egg Recipe

Makes 10

 

10 Soft boiled eggs

2x 500g Sausagemeat

150g Chorizo

 

1 Raw egg (whisked)

200g Breadcrumbs

 

500ml of Vegetable cooking oil

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Start by boiling 10 eggs for roughly 5 mins, depending on how soft you like your egg, then run them under cold water to cool them down. Tap each egg on a kitchen surface and roll them under your palm, we find this the easiest way to peel an egg. Put the eggs to one side whilst you prepare your sausagemeat.

 

Remove all packaging from the sausagemeat and empty into a large bowl. Finely chop the chorizo and then add it to your sausagemeat. Use your hands to work the sausagemeat and mix in the chorizo. Once you have done this, take a small handful of the sausagemeat and roll it into a ball then flatten it out into a patty in your hand.

 

Place one egg on top of the patty and wrap the meat around the egg as far as possible, take a another small handful of the sausagemeat and patch up the remaining area to form a ball around the egg.

 

Dip the ball in the whisked raw egg mixture, ensure it is all covered. Take a large plate and spread the bread crumbs across it, take the egg soaked ball and roll it around in the breadcrumbs. Repeat this process for the other eggs.

 

Heat a pan of cooking oil until it is at roughly 165 degrees c, make sure the oil is deep enough to cover the eggs and then cook roughly 2-3 at a time for 5 minutes each.
You can serve these hot or cold, as a starter or as a delicious picnic snack, enjoy!

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Scrumptious Scones

Stuck for a lunch idea?  What about an afternoon tea?  Scones are easy and quick to make, paired with an egg mayo & cucumber sandwich and a steaming pot of tea!

Scones

Scones (makes 16)

 

450g self raising flour

110g butter

55g sugar

2 tsps baking powder

75g sultanas

300ml butter milk

(or 200ml milk – if using milk, add a tsp of lemon juice, as this turns the milk more acidic and reacts with the baking powder to create lighter scones)

 

* Rub the butter, flour and baking powder together until you have fine breadcrumbs

 

* Add the sultanas and milk, bring the mixture together using a blunt knife.  

(Don’t overwork the dough, you just want to bring it together in a ball)

 

*On a floured surface, flatten the dough with your hand until it is around 3cm thick.

 

*Using a 6cm fluted cutter, cut out rounds, bringing the dough together each time until it is all used up.  

 

Place on a baking tray and brush the tops with beaten egg.

Bake for 15 – 18 mins at 220C //Gas mark 7 until golden brown on top and the bottom sounds hollow when tapped with your finger.  

 

Cool on a wire rack.
Serve with jam and clotted cream for an extra special treat!

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