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ASPARAGUS OMELETTE

Mediterranean Diet Recipes Collection

How many times have you looked in the fridge and pantry, just because you can…To get ideas for that quick snack or a breakfast…and only eggs and asparagus are on tap at short notice, and…your Besties have stayed over. No worries, feed the lot of them well and good, because most people just just happen to have plenty of eggs and bunches of asparagus in the chiller. Well my son has a recipe for an easy Asparagus Omelette from his collection. Also you may try other tasty delights from his Bonus Mediterranean Diet Recipes Collection, just for you here. Bon a petite

Mediterranean Diet Recipes Collection

The Written Recipe

How to do the Mediterranean Diet Recipe Collection, Asparagus Omelette

Crack 6 eggs into a large bowl, and whisk vigorously, so there is no egg spam. You will want to strain the eggs with a fine strainer to remove any clots of egg and possible shell and set aside.

Egg straining, Mediterranean Diet Recipes Collection removing shell and egg clots, — Egg straining, Mediterranean Diet Recipes Collection

Then heat the pan on high heat, ready for asparagus.

(Tip 1. Blanch asparagus before adding egg mixture, so it’s half-cooked and set aside)

When pan is hot enough, add the asparagus so you can hear sizzle noise.

Then measure boiling water into jug, 500mls – 750mls.

Add the boiled water and move around and separate asparagus, then simmer gently for approx 1min 30.
(remove most of the water from the asparagus so it can reduce, and does not over cook)

Now add the extra olive oil (EVO) approx 3 – 3 1/2tbs, stir around a bit, the popping noise is the EVO and water evaporating, so all is good.

Sizzling Asparagus Omelette, Mediterranean diet recipes collection 5, do easy online, chef Aron Harder, Mediterranean diet, sizzling asparagus omelette — Sizzling Asparagus Omelette, Mediterranean Diet Recipes Collection 5

With the remaining liquid, let it reduce to enhance the flavors, therefore let reduce to nearly no liquid.

Here you add ingredients

Add the garlic to the egg mixture, and then give it a quick whisk. Add some salt and pepper, and add the egg mixture to the asparagus, then turn pan down to just under the high mark.

You don’t want to color it too much, and do not stir. Put the lid on the pan, and after one minute take the lid off and turn the pan down to low, so then it will cook all the way through,

Once cooked flip onto a cutting board or larger flat plate ready to cut a serve to the whole family and your besties.

Asparagus Omelette Remembering one thing in the whole process of cooking great food for a group of people…are you making enough? This recipe feeds a hungry 4 or so, therefore add more if required, up to what you think…you can only destroy this recipe by over cooking.

Here’s the one we did for all the Besties…amazing what double the recipes ingredients can do…more like a Frittata . It fed the throng.

Mediterranean-diet-recipes-collection-5, asparagus omelette, easy recipes, good food, Recipes for healthy eating, diet recipes, Chef Aron, Do Easy Online — Photography Credit: Elise Bauer
Mediterranean Diet Recipes Collection

Posted on August 28, 2010 by chefaron

Asparagus Omelette
by Chef Aron

CHICKEN with ALMONDS (Galletto con le Mandorle)

Who’s First Girls,Mediterranean Diet Recipes Collection 4, Easy Recipes,

MEDITERRANEAN DIET RECIPIES

CHICKEN with ALMONDS (Galletto con le Mandorle)
by Chef Aron Harder
This recipe is part of the Mediterranean Diet Recipes Collection in the written form is not exactly how Chef Aron describes it in his video attachment. Most importantly, you be the judge as to which way you would like to do this as it works both ways.

Yummy Chicken with Almonds in Mediterranean Diet Recipes Collection

CHICKEN with ALMONDS (Galletto con le Mandorle)

What you will need.
1 Chicken, cut into 8 pieces as shown in the video accordingly.
The chicken should be fairly large about 3-31/2 pounds.
3/4 Cup blanched almonds and crush them into crumb like size.
1/4 Cup blanched whole almonds and toast them.
1 Tbs. tomato paste.
4 Tbs. white or red wine vinegar
6 Tbs. olive oil.
2 Tbs sugar.
1 Tbs. salt.
1/2 T pepper.
1 T salt.

STARTING THIS WAY
You start with browning the chicken pieces in 2 Tbs. of the olive oil over a low heat. This will take about 15 min. in total. Set aside so as to drain the chicken of excess oils therefore collecting, to add later on, therefore adding more volume and taste.

"That You Penny" adding flavor to the Mediterranean Diet Recipes Collection 4,seven tasty chickens sitting on a fence, — “That You Penny, adding flavor to the Mediterranean Diet Recipes are you?…hmmmm”.

BRINGING TOGETHER MEDITERRANEAN DIET RECIPES

Carefully pour in the balance of your olive oil into the pan with the tomato paste previously dissolved in one cup of luke warm water. Bring this up to temperature bubbling, then add the crushed almonds, pepper, salt, sugar, and finally the vinegar, because these add the essential flavors (seasoning) to the mix.

ALL IN THE MIX

When this mix comes up to the boil, add the chicken pieces, then reduce the heat and cook uncovered for about 45 or so minutes. Besides this, always check to see if the liquid is evaporating, so you can add a little water if the now sauce, gets a little thick.

DO THIS THEN ARRANGE ON YOUR BEST PLATTER

Don’t for get to turn the chicken over to baste both sides, because this will also make you check to see if the chicken is in fact cooked right through with a fork. Sprinkle the toasted almonds on top

First Cut is the Deepest Mediterranean Diet Recipes Collection 4 — First Cut is the Deepest

Ladel the chicken with the beautiful browned sauce.

Serve warm in winter or room temperature in summer with a beautiful Egplant and Caper Salad

Posted on October 11, 2010 by chefaron

CAPONATA (Egplant and Caper Salad)

Mediterranean Diet Recipies

CAPONATA (Egplant and Caper Salad)
There are various ways of putting this recipe of “Mediterranean Diet Recipe Collection CAPONATA (Egplant and Caper Salad)” together and serving. All prep work done at an easy to follow pace. We had it warm, and served with cuts of lean Meat and crushed Almonds (another recipe), but it can also be served chilled for lunch on a hot day by itself, and is very refreshing. You can sweeten this up to your taste, by adding a tad more sugar.

What you need.
8 medium size eggplants ( aubergines) ours were x 2, as you can see the size in the video. 4oo grams of freshly tomatoes peeled as shown in the video.
2 medium-sized yellow or the sweet white variety.
The heart of a large celery.
200 grams of the large firm green olives pitted.
200 grams of beautiful capers.
extra virgin oil, sugar, salt, and some white vinegar,…these for taste.

How to Do It Video

Mediterranean Diet Recipes CAPONATA (Egplant and Caper Salad)

The aubergines (eggplants) unpeeled, are nicely cut into approx. two centimeter pieces in square shapes. Steam these up in a pot big enough until cooked but firm, add a little water if necessary. Drain and rest aside.

Got to Do this Too

CAPONATA (Egplant and Caper Salad) with Chicken

Chop the tomatoes into small squares too, as with the onions. The celery into lengths about 3 centimeters long. Don’t use celery leaves.
Halve the olives (bit of work here or buy pre-halved)
Get your large pan out and saute’ the onion to a nice golden color in olive oil, Add the celery. Mix in the tomato and bring it up to the boil and turn down to simmer for a few minutes, 4-6 minutes.
At this stage, add the aubergine, and olives to the mix and gently stir in. Then add the capers. You can then add the olive oil (2 Tbs.) followed by the vinegar and sugar.
Stirring gently steam simmer on a lowish heat until it thickens up. Be careful not to burn to pot. Add salt to taste.

Serve warm or cold.
HAPPY DAYS!

MEDITERRANEAN DIET RECIPIES
By Chef Aron Harder

KANGAROO TAIL with ROASTED POTATO

Australian Kangaroo is a game meat and should be cooked “rare”

Mediterranean Diet Recipies

Kangaroo Tail with Roasted Potato
Why is “Kangaroo Tail with Roasted Potato”… even a part of Mediterranean Cuisine you ask?

Got your attention?

This recipe is one of my favorites as it uses good old Aussie Kangaroo Tail with Roasted Potato. This is one of the leanest of red meats available and only contains about 2% of fat. These fats are the good ones, and I thought I would share this with you for your enjoyment. Please feel free to use Goat if you can’t get any “Roo”

I am aware that this recipe should have been done with Goat, to be in keeping with the Mediterranean theme, but Australians just love to eat their national wild animals. They are so tasty, and in this case Kangaroo (Skippy) is the greater substitute for Goat.

Australian Kangaroo Tail with Roasted Potato in Mediterranean Diet recipes Collection - 2 should be cooked Rare. — Australian Kangaroo

Kangaroo is a game meat and should be cooked “rare” Like Venison in the Scandinavian countries, along with Crocodile, Buffalo, and Emu in Australia, are culinary delicacies. All in high demand in Australia, and exported to all but remote countries around the world. Very tasty…Aussie “Roo”, do try some before you comment. Enjoy the video and the written recipe.

Mediterranean Diet Recipes Collection – Kangaroo Tail

The Written Word – How To do It

How To Do It

Using Kangaroo Tail with Roasted Potato for this recipe… just remove the sinew from the cuts of Kangaroo Tail as demonstrated by Chef Aron, and the cut sizing should be about the same as an average chicken breast.

a. Season with salt pepper and virgin olive oil
b. Get your potato and bake in oven till golden brown
c. Bake dried small dried tomatoes and set aside
d. Boil Broccoli and set aside

1. Sear kangaroo tail in pan as in the video on high heat till golden brown (underside) turn over and cook through only, always to medium rare. Sit aside and rest for one minute.
2. Plate Roasted Potato with Broccoli stacked on top, 3. Then arrange dried Tomatoes on top, over and around the plate, add the dressing
4. Cut the Kangaroo tail into thin slices, and arrange on top as in the video, 5. Then add your caramelized onion and bean sprouts, as garnish

Posted on November 3, 2010 by chefaron

HAPPY DAYS

Artichoke Hearts… Free Fun Collection for Visiting Us.

Mediterranean Diet Recipies

Mediterranean Diet Recipes Collection, is a gathering of recipes that I collected when my son (Chef)Aron Harder was in his younger years, and welcomed back from his culinary cooking stint in England, for a deserved rest and recuperation. The following video’s were just done for fun in our home, in just a regular kitchen.

In our Humble Home Kitchen, with full Dress Code and Commentary provided by Me. Hope you enjoy this and it’s just for fun with recipes using Kangaroo Tail, Chicken, Omelette’s, Sheep’s Yogurt, and a Variety of Vegetables. Pick your Favourite Recipe, and even try them…their easy.

Collection of Interesting Foods being prepared by Chef Aron harder — Collection of Interesting Foods

Mediterranean Diet Recipes Collection with Chef Aron

Posted on November 24, 2010 by chefaron

Mediterranean Diet Recipes Collection with Chef Aron
CHEF ARON COOKING ARTICHOKE HEARTS.

Artichokes are native to the whole Mediterranean region.
The whole Mediterranean area is renound for the lowest rates of chronic disease and with that,… longevity.
Mediterranean cuisine does feature Artichoke, and they are delicious and great for a healthy diet. A couple of Artichokes only contain about 25 calories and no fat. They are a good source of vitamin c, potassium, folate, magnesium, anti-oxidants and fiber.

CHEF ARON COOKING ARTICHOKE HEARTS
The most beneficial way of serving Artichoke is to keep the sauces, dips, and dressings low in fat, and you are on the way to well-being incorporating Artichoke in your Diet..

HOW TO DO ARTICHOKE HEARTS

Artichoke Hearts Simply Done

Mediterranean Diet Recipies Collection – The Written Recipe by Aron harder

Use the wilted Artichokes as the little older ones have more flavor.
Peel them back until you only get the beautiful yellowy green look. Strip the stem too, and remove any brown bits.

To Start In the pot Chef Aron has the juice and skins of about ten (10) Lemons and two (2) whole Oranges. Cut up a handful of Fennel and add to pot.
Crush up four (4) cloves of Garlic and add.
Palm full of Peppercorns always goes well.
Two table spoons of white vinegar and two table spoons of Apple Cider, or Ginger Beer is ok.
Vegetable Oil infused with Orange of about 80 mils. and about the same in Peanut Oil (avoid using Extra virgin Olive Oil) Might add here, if you are allergic to Peanut Oil, just use a quality Veg. oil as substitute.
At this point add half a bottle of Good White Wine and give it all a good stir.

TASTE
Probably needs Sugar to sweeten up a bit, add a small hand full to start with, and taste again.
Now it needs a few good pinches of Sea or Rock Salt.
Add all the remaining Wine from the bottle, barring one glass full, as you deserve this.
Cut up the Artichoke as per the Video.

Important to bury the Artichoke in the mix to avoid it going brown, also during cooking.
Bring all that hard work up to the boil and turn down a bit to simmer just off the boil.
Simmer for about one hour, reducing the liquid, then stand to cool and there you have it.
Happy Days!

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