Zucchini Chicken Omelette

Look for a different omelette recipe for the breakfast? Zucchini Omelettes are healthy, delicious, and simple to make. Use smoked salmon, or cheese instead if you have no leftover Milanese chicken in the fridge that needs to be used up.

• 3 Eggs
  
  
• 1 tbsp Water
  
  
• 150 g Zucchini, grated
  
  
• Salt and pepper to taste
  
  
• 1 tbsp Oil
  
  
• 80 g Leftover Milanese chicken, diced

1. Beat eggs and water in a bowl. Mix in grated zucchini and season with salt and pepper. Heat the oil in a small, non-stick skillet. When hot, add half the egg mixture and cook for 1 minute until the egg begins to set. Scatter evenly with half diced chicken.
   
   
2. Cook for a further 1-2 minutes, until the egg is golden underneath, and just set on top. Slide out onto a serving plate, folding it over as you go. Repeat. Serve the omelette with your favourite salad.

Zucchini Chicken Omelette

Zucchini Buckwheat Pancakes

These zucchini pancakes are prepared with grated zucchini and a hint of cheddar cheese. Serve them with a dollop of sour cream. This is much easier to persuade your kids or your picky hubby to eat their veggies. And if you are growing zucchini, then this is also one very delicious way to use up a lot at once. I used the mild cheddar, which is matured about 4 months, for the recipe, but Feta, or parmesan would work great too.

300 g Zucchini, grated 2 Shallots, finely chopped 2 Eggs 60 g Cheddar, grated 1 tbsp Parsley, chopped 1 tbsp Spring onion, chopped

1 Garlic, minced 3 tbsp Buckwheat flour©angiesrecipes 3 tbsp Wholewheat flour Salt and pepper to taste Oil for frying

1. Grate the zucchini into a mixing bowl. Stir in the finely chopped shallots, eggs, cheddar, parsley, spring onion, and garlic. Stir in the buckwheat and wholewheat flours, salt, and pepper.
   
   
2. Heat the oil in a large skillet over medium heat. Drop tablespoons of the batter into the skillet. Cook the pancakes two minutes on each side until browned. Place the pancakes on a sheet pan and keep warm in the oven. Continue to pan-fry the pancakes until all the batter is used.

Zucchini Buckwheat Pancakes

Fancy Steamed Eggs

Just if you some time to kill, or you want to try something different for your kids, then this might be the one for you. My mum said that I should not play with food.....

• 2 Eggs
  
  
• Pinch of salt
  
  
• Pinch of chicken bouillon
  
  
• 50 g Mix of finely chopped carrots, green onions, black fungus

1. Make a small hole in the eggs with a knife, pour out the egg whites and egg yolks in a bowl, add in other ingredients, season and mix well. Refill the egg shells, about 3/5 full, with the prepared mixture. Remember not to overfill, otherwise will be crowned all over while steaming. Steam the rest of the mixture in a small bowl or you could try save some extra egg shells for doing this steamed egg. The mixture shall be enough for 5 egg shells.
   
   
2. Place them in egg cups and steam for about 10-12 minutes. Allow the eggs to cool a bit, then peel and enjoy !

Fluffy Almond Pancakes

60 g German #405 flour 70 g Almond, groundangiesrecipes 1/2 tsp Baking powder 1/2 tsp Baking soda Pinch of salt

12 g Vanilla sugar 1 Egg, separate 125 g 3.5% Plain yogurtangiesrecipes 200 g Milk Butter to pan-fry

1. 
   
   Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
   
   
   
   
   
   
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

Jiānbĭngguŏzi (煎饼果子)
Jiānbĭngguŏzi (煎饼果子)is something quite unique of Tianjin. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a
guŏzi (果子)
guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap
wrap

#Sponge:	#Dough:
80 g Sourdough starter 100 g Tepid water 150 g All-purpose flour	All the starter above 320 g All-purpose flour 180 g Tepid water, 1+1/2 tsp Salt 1/3 tsp Baking ammonia (Ammonium Bicarbonate) 1/4 tsp Potassium carbonate (Potash) 2/3 tsp Baking soda (Sodium Bicarbonate) 1 tsp Baking powder (a mixture of Tartaric Aid and Sodium Bicarbonate)

1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.
   
2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
   
3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
   soya drink. Besides eating fried dough sticks with congee and soya drink, you can prepare a Fried Dough Stick Wrap, a traditional breakfast in Tianjin and Beijing.

3-4 section Yau Char Kwai (8-inch long) 50 g All-purpose flour 10 g Semolina 100-120 g Water

2 Eggs, lightly beaten 1 tbsp Chilli sauce 1/2 tbsp Seafood sauce 2 tbsp Chopped scallions 1 tsp Sesame seeds 2 tsp Vegetable oil

1. Mix together flour, half egg and water until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter over Tilt the pan with a circular motion so that the batter coats the surface evenly.
   
2. Pour some egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for a1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up.

Brioche

Rich, buttery, sweet or savory brioche is a French bread and often served for the breakfast.
A classic brioche has a fluted bottom and an upper protruding knob, and is made in a special flute-shaped brioche pan. The bread can also be baked like a regular loaf, or braided (same as we do the Challah) or made in muffin cups.
Sweet brioche is filled with chocolate or candied fruit while cheese, vegetables or meat are very often found in the savory version.

360 g All-purpose flour 50 g Sugar 6 g Instant dry yeast 1/2 tsp Salt

3 Eggs 100 g Butter, unsalted 1 tbsp Milk to brush Chocolate

1. 
   In a large mixing bowl whisk together flour, sugar, salt and yeast. Make a well in the center of the mixture and add in the eggs. Mix in, then work together with a fork to make a soft dough.
   
   
   
2. 
   Turn out onto a lightly floured surface and knead until you have a shiny and smooth dough, about 10 minutes. Pound the butter with the side of a rolling pin until it's pliable. Add the butter to the dough and knead until it's fully incorporated. Cover with a plastic wrap, then a towel. Place the bowl in an oven (DO NOT HAVE THE OVEN TURNED ON ) with the oven light turned on and allow to rise for 1 hour.
   
   
   
3. 
   Lightly grease 10 muffin cups. Turn the dough out onto a lightly floured surface and press down the risen dough to release air. Divide the dough into 10 equal portions. Fill each with some chocolates and wrap up. Place them in prepared muffin cups.
   
   
   
4. 
   Cover them with a few layers of plastic wraps and refrigerate the dough overnight. The volume should be doubled and it crowned well over the top of the pan. Preheat the oven to 210C/410F. Brush the brioches tops with the milk and bake for 15 minutes in the middle of the preheated oven until golden brown.