Welcome! Dear viewers, this blog is run by a group of students from schools in Poland and Lithuania. The content will consist of recipes of Polish and Lithuanian cuisine as the results of “The way to a man's heart is through his stomach” project. Main objective is an exchange of knowledge and perfecting English language skills. Everyone here is invited to enjoy results of our efforts. All we do, we do with excitement and passion. This project has been made possible by the support of ERASMUS +
wtorek, 28 kwietnia 2015
Cooking in March in Lithuania -
Ham 'n' Cheese Omelet Roll Recipe
1 cup mayonnaise, divided
1 tablespoon prepared mustard
1-1/2 teaspoons prepared horseradish
1-1/2 teaspoons plus 1/4 cup finely chopped onion, divided
2 tablespoons all-purpose flour
12 eggs, separated
1 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup finely chopped celery
2 teaspoons canola oil
1 cup cubed fully cooked ham
3/4 cup cooked pork sausage, drained and crumbled
8 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded Swiss cheese
Directions
For mustard sauce, in a small bowl, combine 1/2 cup mayonnaise, mustard, horseradish and 1-1/2 teaspoons onion until blended. Refrigerate until serving. Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.
In a large saucepan, combine flour and remaining mayonnaise until smooth. In a large bowl, whisk egg yolks until thickened. Add the milk, salt and pepper; whisk into flour mixture. Cook over medium-low heat for 6-7 minutes or until slightly thickened. Remove from the heat. Cool for 15 minutes.
In a large bowl, beat egg whites until stiff peaks form. Gradually fold into egg yolk mixture. Spread into prepared pan. Bake at 425° for 12-15 minutes or until golden brown.
Meanwhile, in a large skillet, saute celery and remaining onion in oil until crisp-tender. Add the ham, sausage and bacon; heat through and keep warm.
Remove omelet from oven. Run a knife around edges to loosen; invert onto a kitchen towel. Gently peel off waxed paper. Sprinkle cheese over omelet to within 1 in. of edges. Top with meat mixture. Roll up from a short side. Transfer to a serving platter, seam side down. Cut with a serrated knife. Serve with mustard sauce.Yield: 8 servings.
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