Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

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I honestly do not know where to start…

I came across the most fascinating cookbook, I have seen in a long time.  It is called The Australian Women’s Weekly Cookbook of Main Course Salads, which was first published in 2004.  Apart from this book being beautifully illustrated each recipe is tested three times in their Test Kitchen for guaranteed perfect results.

This recipe just immediately stood out for me, and after reading the ingredients found it to be very doable with simple instructions.  It really was a matter of throwing everything together and doing a salad dressing. I mean, what could be easier than that ! I did make very slight deviations to the original recipe according to what I had in my refrigerator, as I felt it was a recipe, I had to do there and then for dinner, and was not prepared to wait another day, I was that desperate !!!

With South Africa coming into Spring and with the warmer weather just around the corner, I have been keen to find salad recipes that I would be able to have as a main meal, and this being solely vegetarian was a plus.  Nothing wrong with a meat-less meal :-).

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Toasted Sesame and Herb Omelette with Crunchy Cabbage Salad

Preparation time:  30 minutes

Cooking time:  15 minutes

Total time:  45 minutes

Serves 6 – 8 depending on portions

Ingredients:

For the omelettes:

8 free range Jumbo eggs

125 millilitres (1/2 cup) full cream milk

hand-full of fresh chives, chopped

4 tablespoons toasted sesame seeds *

For the salad:

325 grams finely shredded green cabbage

325 grams finely shredded red/purple cabbage

1 large green pepper, thinly sliced (insides discarded)

1 large red pepper, thinly sliced (insides discarded)

1 large yellow pepper, thinly sliced (insides discarded)

2 fresh red chillies, seeds taken out and finely sliced

2 tablespoons finely chopped fresh lemon grass

2 tablespoons chopped fresh mint

Dressing:

4 teaspoons toasted sesame seeds *

60 millilitres  (1/4 cup) sweet chilli sauce

60 millilitres (1/4 cup) rice vinegar

60 millilitres (1/4 cup) peanut oil

1 tablespoon dark sesame oil

Instructions:

For the omelettes:  In a large-sized jug or bowl, beat together with a whisk the eggs, milk, chives and 4 tablespoons of toasted sesame seeds.  Then, divide the omelette mixture into four equal parts and set aside. Each equal part will make one omelette.  Heat a little oil in a large frying pan, and pour in one part of the omelette mixture.  Cook the one side of the omelette, and then turn the omelette over and cook the other side.  Once done, remove from the frying pan and place on a plate to cool.  Continue this method until all four omelettes are cooked, placing each cooked omelette on a separate plate to cool.

Once the omelettes are cooled completely, roll each omelette up.

For the salad:  Combine all the salad ingredients together.

Just before serving, slice the rolled up omelettes up into ‘wheels’ and together with the salad vegetables assemble in a large salad bowl.  (I basically did this in layers, one layer salad veggies, omelette wheels, salad veggies, ending with a layer of omelette wheels on the top)

For the dressing:  Combine all the dressing ingredients in a container with a tight-fitting lid and shake well.

Pour the dressing over the salad, just before serving.

Enjoy 🙂

  •  For toasting sesame seeds:  Dry toasting is the best.  Put the sesame seeds into a frying pan and turn on the heat to a medium level, and with a wooden spoon or spatula, continuously keep turning the sesame seeds. After a few minutes the seeds will start popping, just keep on moving the seeds around to prevent burning.  Once they turn golden brown, they are done.
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Spring Rolls

295Spring Rolls are a real treat in my home.  They are something I love but just don’t do often enough.  I have no idea why, maybe it’s because they are a little time-consuming, but that shouldn’t matter as they are so worth the wait! Maybe it’s because they are fried in oil.  I am not keen on frying and really don’t enjoy all the fat splattering around, although I must say I have semi alleviated that problem with newspaper.  (Hubby’s idea….genius !) Yip, place newspaper around the stove top by the plates to absorb the fat splatter :-), but I still don’t like frying .  I haven’t figured out if baking them would be equally as tasty ….probably not, how could they be…Baked Spring Rolls???….Really ??? No… Never the less, what with the time aspect, and the fat aspect, and the near fire aspect….yes, the newspaper was placed too closely the plate, and the flame from the gas….need I say more….(yeah, we have fun in my kitchen 🙂 … it was soooo worth it !!! Oh, and I did my usual….pig out with them, so I guess I will be sorted for a month or two.

This Spring Rolls recipe came from a magazine which I cut out and saved many years ago. I am not sure which magazine it came from, I just remember a pile of various magazines, and my mom and I going through them saving whichever recipe we liked.

I have changed this recipe slightly to suit my tastes. What I love about Spring Rolls is the veggies, which I have added more than the original recipe stated. You can also change the veggies to your liking.  I added some finely, chopped leftover chicken this time, but this recipe can be kept strictly vegetarian as well.

244Even though the Spring Rolls are deep-fried, they literally cook so quickly. There is something about that crispy crunch of the fried thin pastry that just cracks in your mouth and then the crunchy veggies …. yum….

I have included two dipping sauces which I usually make, but also a sweet chilli sauce also tastes divine with these Spring Rolls.

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Spring Rolls

Preparation time:  40 plus minutes *

Cooking time:  30 minutes

Total time:  1 hour ten minutes *

Makes 24

Ingredients:

1 cup finely shredded green cabbage

1 cup finely shredded red/purple cabbage

2/3 medium-sized carrots, sliced finely, length-ways

2/3 green chillies, chopped finely (and seeds taken out)

1 medium-sized onion, chopped finely

6 spring onions, chopped finely

4 cloves garlic, chopped finely

2 red peppers, sliced finely, length-ways

2 cups bean sprouts

1 cup finely chopped chicken (optional)

salt and pepper to taste

24 spring roll wraps

vegetable oil for deep-frying

Instructions:

Take Spring Roll pastry squares out from the freezer.

Put some water in a saucer or small bowl, for dampening the pastry edges, and set aside

Place all the sliced and chopped vegetables in a large bowl and stir fry in a wok until slightly done, but still crisp.

Season with salt and pepper to taste.

Now, place a Spring Roll pastry square directly in front of you on a board, turning it so its like a diamond shape with the top corner at the top.

Using a tablespoon, scoop a spoon of veggies from the bowl and place on the Spring Roll pastry square, at the lower tip, but just slightly above the corner, allowing enough pastry to fold upwards. Fold the bottom corner over the filling.

Dampen the edges of the pastry square with a little water, and then fold in the left side, this will overlap the bottom folded over pastry slightly. Then fold the right side, this will overlap the bottom folded over pastry slightly.  The left and right corners of the pastry will practically join at the tips. Then, roll up to form a spring roll. Set aside, and continue till the quantity you are wanting to do is complete.

Deep fry the Spring Rolls for a few minutes until they are golden brown.  You will need to do them it batches.

Drain the deep-fried Spring Rolls on kitchen towel paper.

Serve immediately.

Dipping sauces:  These Dipping Sauces can be doubled up in quantity and can be stored in sterilised jars in the refrigerator for a few days.

Easy Thai Dipping Sauce (makes 1/2 cup)

Ingredients:

2 medium-sized garlic cloves

15 milliliters (1 tablespoon) fresh ginger

30 milliliters (2 tablespoons) raw honey

60 milliliters (1/4 cup) soy sauce

125 milliliters  rice wine vinegar

30 milliliters (2 tablespoons) sesame oil

De-seeded chilli, chopped up finely (optional)

Instructions:

Finely chop the garlic cloves

Grate the fresh ginger

Add all the ingredients in a bowl and whisk together until they are well combined.

Thai Chilli Dipping Sauce (makes 1/2 cup)

Ingredients:

3 fresh red chillies, finely chopped

2 medium-sized garlic cloves, finely chopped

62.5 milliliters (1/4 cup) brown sugar

125 milliliters (1/2 cup) water

2.5 milliliters (1/2 teaspoon) salt

7.5 milliliters (1 1/2 teaspoons) cornflour mixed with 30 milliliters (1 tablespoons) of water.

Instructions:

Put all the ingredients into a saucepan and bring to the boil, stirring occasionally.  Once boiling point has reached, reduce the heat slightly and thicken with the cornflour and water mixture.

Enjoy 🙂

*  Preparation time will differ, depending on quantity and also with the Spring Roll Pastry Squares, sometimes I battle to separate them.

* Cooking time may differ, again depending on quantity.

NB*  If you don’t want this to be strictly vegetarian, feel free to add chopped meat of your choice.