Hello fellow travellers,
For those of you who grew up on Cartoon Network and watched Dexter’s Laboratory, you must have (or might have) seen the Omelette du Fromage episode. Dexter has a French test and designs a genius software where he plugs headphones into his ears at night and plays the audio recording of the entire French textbook from class. Due to technical difficulties (when is there never one?) the tape gets loops on three words: Omelette du Fromage.
The next morning all Dexter can say is, “Omelette du Fromage” in an impeccable French accent. Well you would think that Dexter would have a miserable day but it turns out the one question on his test worth a 100 marks is ‘how do you say Cheese omelette in French?” By the end of the day Dexter is a celebrity!
You can become a celebrity too and impress your family and friends with this awesome and easy omelette recipe!
Ninja omelette hiding cheesy goodness inside.
Ingredients (serves 1)
1/2-1 tsp salt
pepper, to taste
red chilli powder, to taste
1/2 tomato, diced
1/2 small red onion, chopped
1/4 yellow pepper (or any color of your choice), diced
1/4-1/2 cup shredded Mozzarella or Swiss cheese
- In a small bowl, whisk two eggs, salt, pepper, and red chilli powder. Mix in diced tomatoes.
- In a medium frying pan, fry the onions and yellow bell pepper until soft. Scoop mixture into a separate bowl.
- Butter the same frying pan well and fry the omelette on medium heat and cook on both sides for few minutes. Leave on pan even after flipping at medium low heat.
- Scoop onion/bell pepper mixture onto one half of the omelette. Sprinkle shredded cheese on top of the fried onion mixture. Fold the omelette in half so cheese melts and sticks the two sides together.
- Serve with any choice of bread and freshly squeezed orange juice.
Hello my fellow travellers,
Sorry for the lack of recipe/review postings! I’m currently swamped with university work and last term assignments but I will update the blog in the upcoming week with a recipe and review.
Hope everyone is having a wonderful week.
When you think about hummus that you can get from Arabic restaurants, it may look like a lot of work went into putting that hummus on your table. Especially with the pretty parsley garnish and fancy cut tomatoes. But who would have thought making hummus is actually really easy! When I made hummus for the first time , I clocked in at an hour. I became more efficient and now can make a batch in half an hour (this is excluding chickpea cooking time).
A bowl of hummus can set you back $4.99 at most restaurants but this homemade recipe won’t cost you even close to that since most people have the ingredients on hand (and in bulk). I also remember back in the day when hummus wasn’t even that popular in Canada. People would scratch their heads and say, “humm-us?” Now the high protein dip is a staple in many households (particularly popular among vegetarians).
2 cups chick peas, boiled
1 tsp baking soda
5 gloves garlic, crushed
1-2 lemons, juiced
1/2 cup tahina (ground sesame paste you can find at a Arabic speciality grocer or even perhaps your regular grocery store).
salt, to taste
1/2 cup parsley, finely chopped
Sumac, for sprinkling
- Soak the chick peas over night (12 hours or more) in a bowl of cold water. Add 1 tsp of baking soda to the water.
- Drain the water and cook in your pressure cooker for about 25 minutes. Each pressure cooker is usually different so check the manual for exact chick pea cooking time. My pressure cooker cooks the chick peas well in 1/2 hour.
- Drain the chick peas through a sieve placed on top of a bowl. Make 100% sure you collect leftover water from the pressure cooker in the bowl. Do not dump out the water even if it will look unappealingly brown. You’ll need it for later.
- Add the chick peas in your food processer (or a powerful blender) and blend. Slowly add some of the chick pea water that you saved. This really brings out the flavour in the hummus. Add juice of 1/2 lemon (save the other half for end), crushed garlic, tahina and salt to taste. To thin hummus out more, add a little more of the leftover chick pea water. Squeeze rest of the lemon and blend.
- Serve on plate garnish with parsley, drizzle of olive oil, and sprinkle of sumac.
I was craving pretzels. Mall pretzels. Soft, chewy, buttery, with cinnamon sugar. Then I realized, its close to midnight. The mall is closed so no pretzels for me. That got me thinking…why not make pretzels at home? For half the price!
I scoured the internet for a good recipe and of course adapted it to my liking.
My only issue with making soft-pretzels at home is that it’s sort of time consuming. Not the part where you let the dough rise but the part where you have to twist the dough to make the pretzel. I found that annoying since I wanted to sink my teeth into a pretzel and I still had four pieces of dough left to twist.
I sprinkled half with hand harvested sea salt and the other batch I made a mixture of cinnamon and sugar and sprinkled it on top. Yummy 🙂
1 packet active dry yeast
1 tsp sugar
1 1/4 cup warm water (between 100 to 110 celsius)
4 cups all purpose flour
1/2 cup organic cane sugar
1 1/4 tsp salt
1 tbsp coconut oil, melted
Baking soda bath
1/4 cup baking soda
3 1/2 cups hot water
Cinnamon + sugar
- Preheat oven to 230 degree C. In a small bowl, combine yeast, sugar, and warm water. Leave 10 minutes to foam and double in size.
- In the bowl of stand mixer, attach dough hook. Add together flour, 1/2 cup sugar, and salt. Make a well in the center of the flour and add the coconut oil and yeast mixture. On medium speed, mix and form into a dough.
- If the mixture is dry, add one or two tablespoons of water. If using hands, knead the dough until smooth, about 7 to 8 minutes.
- Lightly oil a large bowl with coconut oil and place the dough in the bowl. Move the dough around in the bowl till coated with oil. Cover with plastic wrap or kitchen towel and let rise in a warm place until doubled in size. It takes about 1 hour. I placed the dough in my oven. Warmest spot I could find in my kitchen (especially during a Canadian winter)
- Once dough has risen, turn it out onto a lightly floured surface and cut into 12 equal pieces. Roll each individual piece into a long rope (7-8 inches long) and twist into pretzel shape. Dip the pretzels in the baking soda bath and place on greased baking sheet. The dough makes 12 pretzels.
- Bake for 8 minutes or until edges are golden brown.