Thursday, 27 April 2017

Meatballs In Tomato Sauce With Peppers & Smoked Salmon And Fresh Herbs Breakfast Omelette

A variation of a family recipe with rich aroma and spicy flavor.

Serves: 6 Preparation time: 30m Cooks in: 40m Ready in: 1h 10m

Ingredients

For the meatballs

• 1 pound of ground beef
• 3 slices of stale bread crumbs, moderate
• 1 medium chopped onion
• 2 tsp. tablespoons chopped parsley
• 1 tsp. tablespoon oregano, thyme or savory
• 2 tsp. tablespoons olive oil
• 1 egg, lightly beaten
• flour for dusting the meatballs
• Salt and pepper

For the food
• 3 green peppers in thick strips
• 3 red Florina peppers in thick strips
• 1 small chopped onion
• 2 cloves garlic thickly sliced
• 2 cups tomatoes, peeled and grated
• 2 tsp. tablespoons chopped basil (optional)
• ½ cup olive oil
• ½ tsp. sweet sugar
• 1 small cinnamon stick
• Salt and pepper

Method

Step 1
Preheat oven to 200 ° C. Soak the bread crumbs and drain well. Mix with the remaining ingredients for meatballs and knead the mixture until the materials be joined well.

Step 2
Conjure up moderate meatballs, sprinkle them with flour and lay on a greased baking sheet. Then bake them in the preheated oven for 15 minutes, turning them to get golden brown on all sides.

Step 3
In a wide pan sauté the onion and garlic in the oil until they get some color. Add the peppers and cook just until wilted.

Step 4
Add the tomatoes, basil, sugar, cinnamon, salt and pepper. Allow the sauce to simmer for about 15 minutes and add the meatballs.

Step 5
Cover the food and let it simmer for 20-25 minutes until the sauce thickens. Serve with fries.

More Recipes

Roasted autumn-vegetable casserole with apples and feta cheese

Chicken with quinces

Pasta with Feta cheese

Smoked salmon and fresh herbs breakfast omelette

Try this speedy high protein omelette for breakfast, served extra special by adding smoked salmon and fresh herbs. Alternatively, serve as appetizer or entrée.

Serves: 2 Preparation time: 10′ Cooks in: 10′ Ready in: 20′

Ingredients
5 free range large eggs
½ cup milk
1/3 cup fresh basil, leaves picked, finely chopped
1/3 cup fresh dill, finely chopped
1/3 cup fresh parsley, leaves picked, finely chopped
½ cup any hard cheese, grated
5-6 slices smoked salmon
lemon juice
2 tbsp extra-virgin olive oil
salt, black pepper freshly ground

Method

Step 1
Beat eggs with milk, cheese and a pinch of salt. Add and mix all fresh herbs, reserving a little dill for decoration.

Step 2
In a large non-stick frying pan heat oil on medium heat. Pour in the egg mix and cook for 5 minutes on each side until set.

Step 3
Remove from pan and cut in four pieces. Place one omelet piece on two plates, top with a salmon slice, squeeze a few lemon drops and sprinkle with dill and pepper, repeat with omelette, salmon, lemon drops, dill and pepper once more. Serve warm.

More Recipes


Baked beans and pork tava

Magiritsa: the traditional Easter soup

Cheese stuffed beef-and-lamb burger patties