Eggs are such an important ingredient in all kitchens and diets! We use eggs for such different purposes: cakes, omelets, quiches, muffins, coatings...So far, I have participated in sooooo many events that I thought it was high time to get my own contest going! I have thought about eggs because I bet you all have your own traditional omelet recipe, or your favourite's picnic omelet, or maybe your grandmother's recipe for fritata... if you do and want to share and participate; find hereunder easy instructions:
* Post a new recipe in your blog with your omelet or fritata. Tell us the story of that recipe if you want, if there's no story behind, no problem.* Please take some pictures and include them in the post. Mention the event: BlOg yOur Omelet and include a link to this post. You can also show the logo of the event if you wish (optional).
* Send me an email to: nuriafarregut@gmail.com with: Your post URL, Your blog tittle, your name and a picture of the omelet attached. The subject of the email should be BlOg yOur Omelet. Please send it before the 15th of May.
* The round up will be published the 18th of May.
There will be a Giveaway for the winner!!!! I'm sending over 150 grams of Iberian Acorn Ham. One of the most delicious and best Spanish treats!!! If the fortunate winner thinks she/he might dislike it, then I can send some Spanish Chorizo or Longaniza (we can talk about it :D).
So, don't be shy and participate in the Contest! It will be fun :D... and we all can learn lots of new recipes from the Round-up.
Here is my Omelet to start with the Contest: Codfish Omelet.
Ingredients for 4 servings: 400 grs of desalted Cod fish, 6 big eggs or 8 medium, 4 big onions, 1 red small hot pepper, 4 fresh parsley branches, olive oil, salt and a can of roasted piquillo peppers.- Wash and dry the parsley leaves and when completely dry chop in small pieces. Reserve.
- Peel the onions and chop finely in small dices too. Reserve.
- Pour 2-3 table spoons of olive oil in a non sticky fry/sauce pan and start cooking the onion at medium/low heat together with the hot pepper and a bit of salt. Stir and cook for aprox. 20 minutes. Once the onion is transparent take the pepper away and reserve.
- Beat the eggs in a deep bowl and reserve.
- Take the desalted, shredded and dried cod and place in a non sticky pan together with the onion and a bit of olive oil and stir for 2 minutes at medium/low heat. Add the parsley, stir well and add the mixture to the eggs' bowl.
- Mix well all ingredients, taste and add salt if necessary. Be careful, cod fish could be a bit salty.
- Clean the non sticky pan and pour some drops of olive oil, when it's a bit hot, add the omelet ingredients and let them rennet for some minutes. Turn the omelet upside down with the help of a Tortilla flipper or a big plate and cook the other side until brown.
- Insert a tooth pick to see if it's done inside, if it comes out clean, your omelet is finished!
- Serve it with some piquillo Peppers... the combo is delicious!
Once the omelet is cold you can have it like this: in pinchos, or as a tapa with a good glass of beer! Enjoy this one and share your omelets too!
Obviously, I'm not participating for the prize ;D. I will take all your entries and make a little lottery game to get the winner's name. GOOD LUCK!!!!!!!
This month's ingredients are: Asparagus, almonds and lemongrass. I got all mixed up with lemongrass and thought it was lemon verbena :(. I'm equally posting the recipe, however, I'm not sending it to the Joust because I didn't use the requested ingredients! Oh, well, maybe next month I pay more attention ;D.
It's been some weeks now that I don't feel much like seating in front of the computer spending hours and hours like I used to. Believe me if I tell you that I think of you all every single day and this makes me feel bad because I don't take the time to visit your blogs... Today, I want to start a new routine in my life: biking! Blogging and cooking can be an explosive mixture and I have gained some kilos since I first started. So I made up my mind and I want to get rid of those fats around my waist. See who's going to help here :D
My camera is a Nikon D40. All these pictures were taken with the 70-300 mm objective and I used the macro function in some of them. All photos come out in Jpg format, 2256x1496 pixels. My camera has the Raw format but I have never used it yet.
The following pictures are only the "b" ones. Picasa 3 is a free software which allows you to play and arrange your pictures, upload web albums and more. My advise is: go and get it! 
This is also my entry for Priya from Priya's Easy N Tasty Recipes as she is being the host this month for the Event: 
So finally, here is the recipe for this fresh and pink strawberry dessert: 
It should be baked in an earthenware recipient but this time I didn't have one at hand, so I used my Teflon paella and it turned out wonderfully! If you look in the net, you will find thousands of recipes claiming the right to be the real one... the secret is in the ingredients, the patience and their quality. I'm sure yours will be delicious if you try to bake it.
My advise is: Be near the beach, wake up in the morning (not too early and not too late), prepare a good coffee and have it in your terrace or garden, listen to the crazy spring birdies songs and have deep breaths, get ready for a beach walk with your dogie, feel the sun in your face and body, enjoy the views and the clean air. Get back home with your batteries recharged!
Boleta is always the first to get a spring cold bath!
Ingredients for 4 servings: 300 grs of pork rib, 400 grs of boiled chickpeas, 300 grs of rice (arborio, extra or bomba type), 700 grs of stock, 1 big red tomatoe, 1 onion, 1 garlic head, 1 big potatoe, 2 morcillas (onion ones), 4 table spoons of grated tomatoe, 1 teaspoon of sweet red paprika, 6 saffrons strips, olive oil, and salt.
Originally this dish is cooked with the leftover's Cocido stock and chickpeas of the day before. Each Spanish Region has its own Cocido and I still haven't posted the Catalan, but some day I will. Since I didn't have any for this dish, I cooked my chickpeas with some onions, carrots, celery, pork bones and ham bones and water. When the chickpeas were tender I strained the stock and used it for this dish. If you want precise chickpeas cooking instructions, click 
