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alayshaiifts:

Today’s Recipe Special: Tamagoyaki 

Tamagoyaki 卵焼き (literally ‘grilled egg’) can also be called tamago or dashimaki). It is a type of Japanese omelette made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe (however a circular pan can create the same results). 

There are several types of tamago. Tamago is made by combining eggs, rice vinegar, and sometimes sugar or soy sauce. Additionally, sake is used in some recipes. An alternative version includes a mix of shrimp puree, grated mountain yam, sake and egg, turned into a custard-like cake.

Ingredients: (Japanese ingredients are not needed.)

  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon Spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning

Method:

  1. Crack the eggs into a mixing bowl and add in milk and about ½ teaspoon of salt. Whisk until combined.
  2. Pass through a fine sieve to remove. Chalaza is known to contain cholesterol and it’s frequently removed for finer texture of dish. 
  3. Add in carrot, onion, spring onion, and pepper and stir until combined. 
  4. Lightly grease a frying pan with vegetable oil, and heat the frying pan. Then pour in 1/2 egg mixture and cook it over low heat until half done. 
  5. Roll omelette half way up to the middle. And if there is not enough oil, lightly grease the pan each time you roll up.
  6. Add in ¼ egg mixture to the side of unrolled omelet. And cook until half done. Roll again half way up and move the egg roll to the center of the pan. And add in the remaining egg mixture and cook until half done. And finally roll all the way up.
  7. Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting.
  8. Slice into bite-size pieces. And serve.

Video | Recipe | References 

I made this for breakfast this morning. Soooo good.

carogetsfit:

theveggieblackboard:

OIL-FREE HEALTHY VEGAN SPINACH, WALNUT, BASIL AND SUN DRIED TOMATO PESTO RECIPE

  • 1/2 clove of garlic
  • 1 handful of fresh spinach
  • 8 walnut halves
  • 1 handful fresh basil
  • 4 sun dried tomatoes
  • 3 tbsp of lemon juice (the more the better)
  • salt and pepper to taste

This recipe is simple, delicious and wonderful for you. Take the garlic, spinach, walnuts, basil, tomatoes and stick it all into a food processor. Blend until semi-smooth, now start adding the lemon juice, salt and pepper. Keep tasting as you go along. I love mine very lemony. And voilà, you have yourself a dressing that goes beautifully on pasta, tomato salads or even on toast. You can make a larger batch and keep it stored in the fridge, it should comfortably keep for about a week. Enjoy!

Woah yeah.

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