How To Make Cheese Omelette
Cheese Omelette recipe. Omelettes are one of the most popular breakfast meals but making the perfect one can be a challenge, especially when it comes to getting it out of the pan. Learn today how to make a perfect cheese omelette.
Weights & Measures:
Metric US Imperial UK Imperial
Serves:
1
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Step 1:
You will need:
2 eggs , beaten
50 g mixed cheese , grated
4 Tbsp clarified butter
salt and pepper
parsley , for garnish
1 non-stick frying pan
1 spatula
1 brush
Step 2:
Prepare the pan
Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.
Step 3:
Cook the omelette
Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first.
Step 4:
Garnish and serve
Just garnish with and little parsley! And serve it immediately. The melted cheese should ooze from the centre of the omelette when you make the first cut! We hope you enjoy our cheese omelette made the VideoJug way.
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How To Make Greek Yoghurt
How To Make Greek Yoghurt
Greek Yoghurt recipe. Greek yoghurt is a thick, creamy and extremely flavourful variety of the traditional milk product. It can be eaten plain, with nuts, fruits or honey or even as a topping. Why not make our Greek Yoghurt recipe today?
Weights & Measures:
Metric US Imperial UK Imperial
Serves:
6 to 8
Preparation Time:
5 minutes
Cooking Time:
18 hours
Step 1:
You will need
1 ltr whole milk
3 Tbsp yoghurt
1 saucepan
2 bowls
1 spoon
1 sieve
1 cheesecloth, or thin napkin
1 ladle
1 tea towel
Step 2:
Prepare the milk
Pour the milk into the saucepan and let it heat. When it begins to steam, remove it from the heat and transfer it into a glass or earthenware bowl. Do not use stainless steel. Allow to cool down until it's just warm.
Step 3:
Add the yoghurt
Check that the milk has cooled to the right temperature. Feel the side of the bowl with your hands. If it has cooled down enough, spoon in the live yoghurt. Then cover with a tea towel. Leave it overnight to rest and ferment.
Step 4:
Strain the yoghurt
The next morning, the yoghurt should look like a white firm custard. Next, place the cheesecloth or muslin cloth into the sieve, with a glass bowl placed underneath. Ladle the yoghurt into the cloth and allow it to strain, until it achieves your desired consistency. As the draining process will take several hours, it's best to transfer it into the fridge. This process gets rid of all the excess water and makes your yoghurt thicker and much creamier.
A Quick Tip
Be careful not to overstrain the yoghurt. If you leave it straining too long, it will lose most of its water content, becoming a cheese instead of a yoghurt.
Step 5:
Serve
When your yoghurt has reached the consistency that you wish, it is ready to eat. It can be enjoyed plain, with nuts or honey, fruit, or even be used for the base for sauces like tzatziki. Enjoy!
Source: http://www.videojug.com/film/how-to-make-greek-yoghurt
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