Tamago-Yaki, it’s Sunshine on a Plate!

Ingredients (makes 2 rolls, serves 4)

6 Large eggs

3 tbsp finely chopped chives

60g finely chopped smoked ham

1 tspn instant dashi powder

1 tbsp mirin

2 tspn caster sugar

1 tspn soy sauce

pinch salt

veg oil for cooking

Garnish – grated daikon, shiso leaves, few drops of soy

Method

Mix all the ingredients for the omelette in a large bowl or jug and stir well.

Heat the Tamago Pan over a medium heat and brush a little vegetable oil on the base and sides of the pan, coating evenly.

Pour about 10% of the egg mixture into the pan and tilt the pan to coat the base evenly. When the egg starts to set, lift up the edge on one side and roll upwards using chopsticks or a spatula – make sure you roll while the surface of the egg is still wet so the layers stick together. I found it helped to keep the heat very low on my first few attempts, buying more time to roll before the egg sets as it can be a bit fiddly the first couple of times.

Grease the empty part of the pan again, keeping the rolled omelette at the side of the pan furthest from you.  Then quickly pour another 10% of the mixture, tilting to cover the empty side of the pan, and lifting the roll up to allow the egg to run underneath. When it looks half set, roll the omelette backwards until you get to the other side.

And keep going – until you have used up about half the mixture.  Once it’s rolled, I let the outside colour just a little, then remove from the pan and leave to rest for 5 minutes.  Make the second omelette with the remaining egg mix.

Once the omelette has rested for 5 minutes, slice into 2.5cm thick slices (or thinner if using as a sushi topping), and serve with the grated daikon and chopped shiso leaves, and a few drops of soy.

Decorated Food

Spicy Turkey Soup with Yogurt, Chickpeas, and Mint Recipe

INGREDIENTS

1 cup water

1/2 teaspoon salt

1/2 cup raw basmati rice (rinsed if package directs you to rinse)

4 cups turkey stock (or chicken stock)

2-3 cups cooked leftover turkey meat, dark or light, cut into 1-inch pieces

1 cup full-fat plain yogurt

1 large egg yolk

2 Tbsp flour

1 15-ounce can chickpeas (garbanzo beans), drained and rinsed

Salt and freshly ground pepper

2 Tbsp unsalted butter

2 cloves garlic, minced (about 2 teaspoons)

2 teaspoons sweet paprika (can also use smoked paprika for a smokey added touch)

1/8 teaspoon cayenne pepper (more or less to taste)

3 Tbsp finely chopped mint

Lemon wedges, for serving

METHOD

1 Bring water, 1/2 teaspoon of salt, and rice to a boil in a small saucepan. Reduce heat to a low simmer, cover, and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

2 In a medium saucepan, add the turkey stock and bring to a simmer, remove from heat. (If you are like us, and make your own homemade turkey stock and store it in glass jars, you can remove the lid from the jar and heat the stock in the microwave. You are just trying to warm up the stock in this step.)

3 Whisk together the yogurt, egg yolk, and flour in a large pot. Slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer. Add the chickpeas, cooked turkey, and cooked rice. Add salt and pepper to taste.

4 Melt the butter on medium heat in a small skillet. Stir in the garlic, paprika, and cayenne pepper. Cook for a couple minutes, until fragrant, then remove from heat.

Serve soup with a small amount of paprika butter sauce swirled on the surface. Sprinkle with chopped mint. Serve with lemon wedges. Squeeze lemon juice from the wedges onto the soup before eating.

Tomaten-ui dip - Acili ezme

1 grote rode en 1 grote witte ui, zeer fijn gesneden

1 theelepel sumak

zout, naar smaak

3 tomaten, zonder zaadjes, fijngehakt

1 kop verse peterselie, heel fijngehakt

2 eetlepels extra vergine olijfolie

1 theelepel granaatappel siroop

2-3 eetlepels vers citroensap

1 rode jalapeno pepers (of spaanse peper), fijn gehakt

1 theelepel cayenne poeder

Crush de ui met de sumak en zout met behulp van een vijzel of de achterkant van een vork. Combineer met de overige ingrediënten in een middelgrote mengkom. Laat minstens 1-3 uur staan zodat de smaken goed vermengen. Serveer met brood, chips, geroosterde pita etc.

Turkey and Dumplings

Ingredients

2T butter

1T olive oil

2 large carrots, peeled and chopped

2 stalks celery, chopped

1 onion, chopped

3T fresh parsley, chopped

1/2t poultry seasoning

1/4t thyme

salt and pepper

1/4c flour

6c chicken broth

1/2c apple cider

2 cups leftover turkey, light and dark meat, chopped

1c frozen peas

1/4c half and half

For the dumplings:

1 1/2c flour

1/2c cornmeal

1T baking powder

1t salt

1 1/2c buttermilk

milk for thinning

Instructions

In a large pot over medium heat, add oil and melt butter. Add carrots, celery, and onions. Cook 3-5 minutes until onions are translucent. Toss in parsley and seasonings. Season lightly with salt and pepper, then add flour. Cook, stirring, two more minutes.

Pour in broth and cider and add turkey. Bring to a boil and turn down to low, simmering 20 minutes, until veggies are tender.

Meanwhile make dumpling batter. Stir all dry ingredients together in a bowl and pour in buttermilk. Whisk to combine. If batter is too thick to whisk, add milk to thin until it loosens up. Batter should be loose, slightly thicker than pancake batter, but should hold together when scooped.

Add peas to pot, stir, and bring back to a simmer. Turn heat up to medium. Soup should be at a steady boil.

Drop scoops of dumpling batter (I use a medium cookie scoop) into boiling soup, scattering them around until the top of soup is covered with dumplings (they will puff up as they cook). Cover pot, reduce heat to medium-low, and simmer 15 minutes or until dumplings are cooked through. Do not stir the soup while dumplings are steaming.

Remove from heat and add half and half to soup. Gently stir, being careful not to break the dumplings. Check seasoning and serve hot, making sure each bowl receives 1-2 dumplings.