Mixed vegetable oat soup with cream

Enjoy this easy recipe for vegetable Soup

Ingredients

3     Tbsp olive oil
2/3  Cup Quaker oats
1     Medium onion, chopped
2     Cloves garlic crushed
1/4  Cup cream
5     Cups water
1/4  Cup chopped cauliflower
1/4  Cup chopped carrot
1/4  Cup chopped potato
1/4  Cup chopped celery
1/4  Cup chopped zucchini
1/4  Cup chopped green beans
1     Cup chicken broth
2     tsp salt
white pepper to taste

Method

1. In a medium sauce pan, heat oil and saute onions and garlic for 2 : 3 minutes or until tender.
2. Add all of chopped vegetables and saute for 6 : 7 minutes.
3. Stair in oats, water, chicken cube, salt and pepper.  Cover the sauce pan and leave until veggies are cooked through.
4. Add cream and cook for 2 : 3 minutes.

Omelet Rolls With Bell Peppers

Nice and simple recipe for Omelet

 

Ingredients

for Omelet
8   large eggs beaten
2   Tbsp oil Salt, Pepper to taste

for filling
2   Tbsp vegetable oil
1/4 Cup Quaker oats
1/4 Cup sliced mushroom
1/4 Cup sliced red bell pepper
1/4 Cup sliced Yellow bell pepper
1/4 Cup sliced green bell pepper
1   Medium onion sliced
1   Tbsp oregano
    Salt and white pepper to taste

Method

• To make filling: in a medium pan heat oil and saute onion, mushrooms and peppers, season with salt and pepper.
• add oats, oregano and 3 tbsp water and cook for 4:5 minutes.
• to make omelet: beat eggs very well and season with salt and pepper.
• heat 2 small nonstick pans and brush with 1/2 tbsp oil working in batches.
• add 1/4 of the egg mixture and cook until the surface is dry. fill with 1/4 of the filling and roll. repeat twice times.
• serve with bread.

Chinese Corn and Chicken Soup

Ingredients

2        Tbsp vegetable oil
1/2     Cup quaker oats
1        Cup shredded cooked chicken
2 1/2 Cups chicken broth
3/4    Cup corn
1       Can creamed corn
2       Tbsp chopped green onion
1       Tsb chopped fresh ginger
1       Tbsp soya sauce
         Salt and white pepper to taste

Method

In a medium pan, heat oil and saute onions and ginger for 2-3 minutes or until tender.
Stair in oats, corn, creamed corn, chicken broth, soya sauce, salt and pepper cook for 10 minutes.
Add shredded chicken and cook for 5-6 minutes.

Bittersweet Chocolate Cake

There is one day a year in which I will happily indulge in a piece of chocolate cake, and that is Valentine's Day, which also happens to be my birthday. This is the cake I made for this year's birthday fete. It comes from the classic Silver Palate Cookbook and includes the addition of a touch of grated orange peel. With almost a pound of chocolate, almost a pound of butter, a dozen eggs, and only one cup of flour, you can just imagine how delectably rich it is.

Ingredients

• 14 ounces bittersweet or semisweet chocolate, grated or broken into small pieces
• 3 Tbsp water (or more if needed)
• 12 eggs, separated
• 2 cups granulated sugar
• 2 teaspoons grated orange peel
• 3 1/2 sticks (3/4 lb plus 4 Tbsp) unsalted butter, softened
• 1 cup all purpose flour, sifted
• Powdered sugar

 Method

1 Preheat oven to 325°F. Grease the sides and bottom of a 10-inch springform pan. Add a few tablespoons of sugar and gently shake so that all the sides and bottom of the pan are coated with sugar. Tap out excess sugar.
2 Beat egg yolks with the granulated sugar until they are thick and pale yellow and form a ribbon when they fall from the beater.

3 Place chocolate and 3 Tbsp of water in the top of a double boiler. Melt over simmering water, whisking until smooth. If the chocolate gets too thick, and looks like it will firm up, whisk in a tablespoon or more of water. Let cool slightly.



4 Fold the warm chocolate into the egg mixture. Stir in the softened butter. Stir in the grated orange peel. Fold in the sifted flour. Mix thoroughly but gently.

5 Beat egg whites until stiff. (See this wonderful explanation of whisking egg whites taken from La Bonne Cuisine de Madame Sant-Ange.) Stir a large spoonful of the chocolate mixture into the beaten egg whites. Mix well. Pour this mixture into the chocolate mixture, fold together gently, incorporating the whites completely. Be careful at this stage not to overmix.

6 Turn batter into the springform pan. It will come close to the top of the pan. Set the pan on the middle rack of your oven and bake for 1 hour and 20 minutes, or until a cake tester inserted in the center comes out clean. Cool on a rack for 15 minutes, then remove the outer rim. Allow the cake to cool completely before removing the bottom of the pan. Refrigerate.
7 When ready to serve, sprinkle with powdered sugar.
Makes 20 small, but quite rich, servings.

recipe source: http://simplyrecipes.com

Spinach and Egg Breakfast Sandwich

Simple Recipe for Sandwich

 

The Spinach and Egg Breakfast Sandwich was born out the desire to eat spinach quiche, but have it cooked in less than 15 minutes.  It wasn't hard making the filling creamy and cheesy.  It's the bread that makes the sandwich.  In the photo above, I used a leftover French bread roll.  Honestly, that was too hearty for such a creamy tasting filling.  I recommend you try a croissant with yours.

SPINACH AND EGG FILLING
Serves 1

Ingredients
    1 teaspoon butter
    2 eggs, beaten
    2 tablespoons half-n-half or whole milk
    3 tablespoons blanched spinach, chopped
    2 tablespoons grated Harvarti or Parmesan, any white cheese you prefer
    salt and pepper to taste

Method
In a small fry pan over medium heat, melt butter. Add eggs, half-n-half and spinach. Scramble until eggs are solid, remove from heat.  Top with cheese and season to taste.  Warm a sliced croissant and fill'er up!

This breakfast sandwich will keep you going until lunch.

Recipe Source: http://simpledailyrecipes.com