Puffed omelette with broccoli
That the #cook for ukraine initiative is led by a Russian and Ukrainian friend together is really important for the world to see. In a way they are symbolising the two sides of the war, for them there is no conflict, just love, food and community and finding a way out of this terrible, needless war.
Food is a symbol of people coming together, forming an online community.
Now about todays recipe.Ukrainians have a special love for sour milk products, and especially eulogise smetana, a type of soured cream made all over central and eastern Europe, says OliaHercules.
Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. A really good-quality cultured cream or creme fraiche can do wonders for a dish, enriching it at the same time as providing tart freshness.
Oliah Hercules´s mum makes what she calls a "puffed omelette" using smetana, and there is something almost Japanese about its delicate, custardy texture. This omelette is extremely light and satisfying, and you can substitute almost any other vegetable for the broccoli: thickly sliced tomatoes or cauliflower, spinach, chopped spring greens, green beans or spring onions.I stuck to the original and can say it was perhaps the best omelette I have ever tasted.This is a fantastic spin on an omelette with wonderful custard like texture and a slight sour note from the yoghurt in the recipePuffed omelette with broccoli
Prep 10 min
Cook 15 min
Serves 2 for breakfast, or 1 for a light meal
100g broccoli
1 tbsp rapeseed or vegetable oil
15g butter
3 eggs
100ml yoghurt or whole milk
Salt and black pepper
Cut the florets off the broccoli, then trim the tougher outer layer off the stalk. Cut the sweet inner core of the stalk into slices about the same size as the florets.
Heat the oil and butter in an 18cm nonstick frying pan, ideally one for which you have a lid; otherwise, a makeshift lid, such as a plate, will do. Add the broccoli – including the stalks, if using – and start browning it over a medium heat.
Meanwhile, whisk the eggs with the yoghurt or milk and season quite generously. You want the egg mixture to become really voluminous, so use an electric whisk if you have one.
When the broccoli is nice and browned – “rosy-cheeked”, as Ukrainians would say – turn up the heat to high and gently pour in the egg mixture. Immediately cover the pan, cook for one to two minutes, then lower the heat to the minimum possible and cook for another minute or two. When you lift the lid, you will be met by the flamboyant creature that is our puffed omelette: it should have a light, fluffy texture and, if you used yoghurt, a pleasantly sour note.
"The idea of baking bread: there’s nothing more beautiful and peaceful than that.” said Alissa TimoshkinaOne night, right at the beginning Timoshkina had a lightbulb moment. She called her friend Oliah Hercules with the idea for Cook for Ukraine, and then contacted Clerkenwell Boy, the anonymous Instagram celebrity chef who launched Cook For Syria.It seems to be working so far: Cook for Ukraine’s JustGiving page has raised more than £750,000 in donations since the war started, with the money going to Unicef to support children and families impacted by the fighting.
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| www.justgiving.com/fundraising/cookforukraine |
Now about todays recipe.Ukrainians have a special love for sour milk products, and especially eulogise smetana, a type of soured cream made all over central and eastern Europe, says OliaHercules.
Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche (28% fat), but nowadays mainly sold with 9% to 42% milkfat content depending on the country. A really good-quality cultured cream or creme fraiche can do wonders for a dish, enriching it at the same time as providing tart freshness.
 |
| Mother of Oliah Hercules |
Prep 10 min
Cook 15 min
Serves 2 for breakfast, or 1 for a light meal
100g broccoli
1 tbsp rapeseed or vegetable oil
15g butter
3 eggs
100ml yoghurt or whole milk
Salt and black pepper
Cut the florets off the broccoli, then trim the tougher outer layer off the stalk. Cut the sweet inner core of the stalk into slices about the same size as the florets.
Heat the oil and butter in an 18cm nonstick frying pan, ideally one for which you have a lid; otherwise, a makeshift lid, such as a plate, will do. Add the broccoli – including the stalks, if using – and start browning it over a medium heat.
Meanwhile, whisk the eggs with the yoghurt or milk and season quite generously. You want the egg mixture to become really voluminous, so use an electric whisk if you have one.
When the broccoli is nice and browned – “rosy-cheeked”, as Ukrainians would say – turn up the heat to high and gently pour in the egg mixture. Immediately cover the pan, cook for one to two minutes, then lower the heat to the minimum possible and cook for another minute or two. When you lift the lid, you will be met by the flamboyant creature that is our puffed omelette: it should have a light, fluffy texture and, if you used yoghurt, a pleasantly sour note.
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