1 plum tomato (Tomato Jos)
1 small onion
1 tablespoon vegetable oil (for frying)
Salt (to taste)
Fresh/Dry Pepper (optional)
Note: the strawberries in the photo above are not part of the recipe.
Important pan for making omelettes
A non-stick frying pan is best for making omelettes:
Buy it in Nigeria | in USA | in UK
Before you make Egg Whites Omelette
Cut the tomato into small pieces. I prefer removing the seeds.
Cut the onion into thin slices. The onions should be the same quantity as the tomato (after cutting them).
Break the eggs and remove the egg yolks. Add salt to your taste and mix.
If using fresh pepper, cut into tiny pieces.
Place the sliced tomato, onions and pepper into a bowl and season with a pinch of salt.
Set your frying pan to heat up.
Pour the vegetable oil into the pan and make sure that the oil greases every part of the pan.
When hot, reduce the heat of your stove to low and pour the egg whites into the pan.
Sprinkle the pepper, onions and tomatoes on top. You need to do this immediately before the egg whites cake. This is so that part of these ingredients will be buried in the egg whites when it cakes.
Leave till the egg whites are completely caked. You can confirm this when it is white all over. If your stove is on very low heat and if you are using a non-stick frying pan, this will happen without the egg burning.
Once it has caked completely, shake the frying pan and the omelette moves on its own. If it doesn’t then it is either the heat is too much or the inside of your frying pan is too rough or both.
Gently transfer the omelette to a very flat wide plate. And that’s it! Watch the video below to see how I did mine.
Spice Crusted Sweet Potato Wedges (Tested)
3 lb. sweet potatoes or yams, unpeeled, sliced into wedges
3 tbsp. oil
1 tbsp. sesame seeds, toasted
1 tbsp. nigella seeds (or poppy seeds)
1 tbsp. dried garlic flakes
1 tbsp. dried onion flakes
2 tsp. kosher salt
1 tsp. ground ginger
1 tsp. curry powder
Preheat the oven to 425.
Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.
Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.
Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.
Karen Mintzias 1 Leg of lamb; boned, cubed*
5 Baby lamb sweetbreads, opt.*
4 Baby lamb kidneys, opt. *
1/4 c Olive oil
Lemon’s juice 1/4 c Wine
1/4 ts Thyme
1/4 ts Oregano
1/4 ts Rosemary
1 Bay leaf; crushed
2 Garlic cloves; crushed
Freshly ground black pepper 8 Bay leaves; cut
Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.
Source : cookdiary.net
- 2 tablespoon sunflower or vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 1 can KOO Chickpea, drained and rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- Handful parsley, chopped, or 1 tsp dried mixed herbs
- 1 egg, beaten
Large pan, large mixing bowl, fork/potato masher
- Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
- Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
- Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
- Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.