Spanish Omelette

The Spanish actually have many kinds of omelettes, but the one popularly known as such, is the one with potatoes and onions. This particular omelette is often served as "tapas" or small dishes served at cafes and bars, or as snacks.

List of ingredients:

* Equipment
* 2 large frying pans or well seasoned woks
* Ingredients
* 2 large onions, sliced coarsely
* 4 large potatoes, peeled, split down the middle, and then sliced
* 6 large eggs
* 1 tbsp. milk
* salt and pepper to taste
* cooking oil

Cooking procedure:
Pour enough cooking oil in each of the frying pans to just cover the bottoms.

Set one on high eat, and put the other on very low heat.

In the frying pan that you have on high heat, put in the potatoes and onions.

Saute them, stirring occasionally, until the edges of the onions just barely begin to brown.

Cover the potatoes and onions, and cook, stirring occasionally, until the potatoes are just becoming soft.

Remove the cover, and then allow the potatoes to dry out a little.

Beat the eggs, milk, salt, and pepper in a bowl.

Pour the egg mixture over the potatoes and onions, using a spiral motion, starting from the outside and going inwards.

Let it cook just as it is, with no stirring, until when the pan is gently shaken, the whole omelette will slide.

Pour the hot oil from the other frying pan on top of the egg, and then place the pans together so that the second pan is open to the first.

With a very quick motion, turn the whole thing upside down, so that the omelette goes into the second pan.

Remove the first pan, but put the new pan onto the high burner, turning the other burner off.

Let the omelette cook until the bottom is mildly browned. If you aren't sure it's cooked enough in the middle, poke it with a knife, and see if the knife comes out clean with maybe nothing on it but potato.

When it is done, turn the heat off, and let it sit in the pan for 2 minute.

Slide the omelette onto a large plate.

Cut it into wedges, and serve with whatever condiments you like with omelettes.

Storage Tips:
Keep fairly warm, and eat it within 2 hours of cooking it, or put it in the freezer as soon as it is cooled.

Additional Info:
If you like, you can also add bell peppers, or chiles to your desired heat.

Waffles

The first recipe will serve waffles for at least 6 very hungry people. The second is a smaller batch and less complicated to make.

Special Waffles (the BIG batch)
Feeds 12

You will need:

A waffle iron (American or Belgian style)

• 1 kilo flour
• 2 tsp baking soda (also called drinking soda or sodium bicarbonate)
• 2 tsp salt
• 1 dozen eggs, separated, whites from yolks
• 1 cup vegetable oil
• 3/4 litre of milk
• 2 tsp vanilla extract
• (optional) 1/4 tsp almond extract

Directions:

1. Put the dry ingredients (flour, baking soda, and salt) in a very large bowl, and stir together thoroughly.
2. In a separate bowl, mix the egg yolks and oil with an electic mixer or wire whisk.
3. Add the egg and oil mixture to the flour mixture, and smash together coarsley.
4. Add the milk, and mix until a very thick batter is formed, but there are no dry areas left.
5. Clean your mixer or whisk, and yet another bowl, beat the egg whites until they form stiff peaks.
6. Preheat your waffle iron to medium.
7. Pour the egg whites into the the batter, and fold together until there are no lumps.
8. Add the vanilla extract (and the almond extract, if you choose) and fold this in until it is well distributed.
9. Brush your waffle iron with a little vegetable oil.
10. Using a cup or ladle, pour the batter into the waffle iron as directed. If it doesn't spread out all over, it's okay, because these will puff as they are cooked, because of the eggs and baking soda.
11. Close the waffle iron down well onto the batter, and cook until they are golden. This usually takes 2 to 3 minutes.
12. Serve while warm, or let cool on a cloth covered plate, and freeze them in a container or bags. They can be put in the toaster or oven to reheat.

Variations and additions:

Serve with whipped cream, fruit, margerine and syrup, or ice cream.
For a savory waffle, don't use the vanilla extract. Instead, add 1 cup of shredded cheddar, 1/2 tsp paprika, and a dash of black
pepper.

Easy Weekend Pancakes or Waffles

Feeds 4

You will need:

• 3 cups flour
  
• 1 and 1/2 tsp. baking soda
  
• 1 and 1/2 teaspoon salt
  
• 1/3 cup sugar
  
• 3 to 6 eggs (depending on how eggy you like them)
  
• 1/3 cup oil
• 1 to 2 cups buttermilk (depending on how many eggs you used)
• 1 tsp. vanilla extract

1. Mix the dry ingredients in a large bowl, and aerate using an electric mixer.
2. Make a well in the center of this and add the eggs and oil. Beat the eggs and oil together in this space, and then start incorporating the flour mixture.
3. While mixing, add enough buttermilk to make it about the thickness of a good ketchup.
4. Mix in the vanilla extract and mix for at least another 3 minutes.

Use the batter for either pancakes or waffles.

Turkey and Rice with Raisins and Almonds

This is a fairly easy recipe that is made in one pan. It's great when you only have about 2 hours and want to make something really special. This recipe can be doubled to serve more people.

You will need:

• a large pan or wok
• 2 large turkey breasts

for the marinade

• 1/2 cup dry white wine
• 1 teaspoon garlic crystals or 1 clove crushed fresh garlic
• 1/2 teaspoon ginger powder
• 1/2 teaspoon sage
• 1 large onion
• extra virgin olive oil
• 2 cups rinsed Persian or parboiled rice
• another 1/2 cup of white wine
• 3 and 1/2 to 4 cups water or poultry broth
• 1 teaspoon salt (or more to taste)
• 1/2 cup raisins
• 1/2 cup chopped almonds

Tenderize the turkey breasts until they are flattenned to half their original thickness, and then marinate for 15 minutes or so. At the end, rub the spices into the meat before cooking.

While the turkey is marinating, saute' 1 large onion cut into small wedges in the pan with 2 or 3 tablespoons of olive oil. Cook them until just tender but not browned.

Place the turkey breasts flat on top of the sizzling onions and sear on both sides.

Add the white wine and reduce the liquid by a third.

Add the rice and salt, and then stir until the rice is well coated.

Add the water, and then sprinkle the raisins and almonds on top.

Bring to a boil.

Cover loosely allowing a tiny bit of space for steam venthilation and reduce the heat to medium-low or low.

Allow to cook for 20 minutes or until the rice is done. Then uncover.

Remove the turkey and set on a nice plate. You can slice it at this point if you like.

Turn the heat up to high again and toss the rice around for awhile until you hear it sizzling but don't burn it.

You can put the turkey back into the rice or keep it separate according to your personal tastes.