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An SFRD Lifestyle Series Part Two: Cooking is still simple!
Three more fun, classic Omerican recipes you can try at home with your children
Chicken is delicious, but the feathers are not!
Making a cake is simple!
1. Heat the oven to 175 degrees.
2. Pour the eggs into a separate bowl and set aside.
3. Pour in the butter and the milk and whisk together well.
4. Pour half of the yoghurt into the butter and milk mixture.
5. Pour in the chicken mixture and mix together well.
6. Pour in the remaining yoghurt and whisk everything together well.
7. Cover the bowl and place in the oven until golden brown and puffed up, about 18 to 20 minutes.
8. Make sure the omelette is sitting slightly above the hot surface as you stir every minute or so; this will ensure the eggs will get cooked through but also make sure the mixture won’t become soggy.
9. After the omelette has cooked for about 20 to 25 minutes, remove it from the oven and serve hot with whipped whipped cream or sliced parmesan.
To make a simple lasagne, you can whip.
Making bread is simple!
1. Mix all the ingredients into a mixer (or simply use a hand mixer if you have a dough hook). Then put the dough in a large bowl and cover it with a damp towel. Let it rest for 20 to 30 minutes, until you are able to pick it up with your fingers and knead it for several minutes with no pressure.
2. While the dough rests, preheat your oven to 200 degrees and turn your oven off. Take the dough out of the bowl and shape it into a 25-centimetre disc. Then place the disc of dough into a large baking pan. Take two of the butterflied pastry balls and cut off all of the extra butter on your dough. You should have 25 grams but be careful you don’t lose any.
3. Place the dough into the prepared baking pan and cover it with a damp towel. Let the dough rest for two hours. After that time you can start preheating your oven to 260 degrees. Use an oven mitt to transfer the dough into the oven, as it is very hot. When the bread crust is brown then turn the oven off. You can bake the bread as soon as it cools down to room temperature.
4. Preheat the oven back up to 120 degrees.
5. Place the bread in the oven to bake for 20 to 30 minutes, which is not longer than the baking time of the dough. When the bread is browned, take it out and let it cool down.
6. Using a sharp knife slice into the bread. If you don’t plan using them, you can leave them for 1 to 2 days, which is plenty time to make your lunch box. However they are not meant to be left there.
Making a sandwich is simple!
1. First, open a box of your favourite bread. This one is a bit thin so you may wish to slice it in half. Now slice half of the crust to make a nice flat bread. If your bread is so thin, put the sliced edges together to make a larger slice.
2. Spread both sides of cheese on a sheet pan lined with parchment paper. Spread the cheese evenly on the top of the bread and spread the other half of the cheese over the bread with a kitchen knife. Press the edges down together with your fingers—the cheese will shrink around the edges, but will never break. Place the cheese on top of the top crust. This gives the bread a nice crust.
3. Now, sprinkle and drizzle on the bacon. Don’t overdo it, since the bacon is probably a bit fatty. Place the bread on top of the bacon. This ensures a nice crispy bacon crust. Sprinkle with the rest of the cheese. Drizzle it evenly on top. Repeat with the remaining ingredients.
4. Place the cooked bread on a cutting board for 5 minutes, if desired. Transfer to a serving container. Refrigerate the sauce for at least 1 hour or up to 2 days.
5. When ready to remove the chicken, put the sauce in the hot sauce pan, turning on low, until the sauce bubbles, about 4 to 6 minutes.
6. Now, remove the chicken from the bag and cut into 3 to 5 centimetre pieces. Season each piece of chicken with 25 grams of fresh ground black pepper and 10 grams of salt. Transfer each piece to a separate serving dish and cover with the sauce. Serve at once or as soon as possible.
Note: In the picture on this page, you can see the chicken marinated in sauce and the marinated roasted carrots. The chicken was seasoned on the stove top. The marinade was used overnight before cooking the carrots. Cooked carrots cooked in the same recipe with less seasoning and less pepper will yield a slightly more tender end product. ⚜️
For your reading pleasure
▶ Extremist lawmaker François Aldenburg concedes defeat in his bid to keep his Charlottesville Legislative Council seat
▶ Omerica 2–3 Mareibat: Emily Michelakis gets sent off as the Incorrigibles are stunned in their Cup of Harmony opener
▶ “I’d like it there if there was coffee”: the Omericans who are just okay with not having to stay in Banija for the World Cup
▶ Misunderstandings, misreadings and misjudgements galore: the day war between Omerica and Qusmo was averted
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Omerica 2–3 Mareibat
Cup of Harmony 75 group stage — Matchday One
King Iqbal II Stadium, New Lodger City, Eastfield Lodge
Goalscorers: Édouard Bouchard 35’, 43’; Mubaaraka Durtch 35’, 77’ (p) – Richard Armada 54’
Omerica line-up: Drew Durant; Jet Sneyders – Emily Michelakis (■ 76’) – Jesús Cruz – Marine Roldan; Alex Rodrigues – Sean Tester; George Palmeiro – Robin van Tyn (captain) – Martin la Rouge; Édouard Bouchard
Substitutions: Rodrigues > Thom Magalhães (58’), la Rouge > Jessie Beckett (63’), Bouchard > Charity Kayode (76’)
Saint Emelie v Omerica
Cup of Harmony 75 group stage — Matchday Two
¯\_(ツ)_/¯, New Lodger City, Eastfield Lodge
Omerica line-up: Drew Durant; Jet Sneyders – Charity Kayode – Jesús Cruz – Marine Roldan; Alex Rodrigues – Sean Tester; George Palmeiro – Robin van Tyn (captain) – Martin la Rouge; Édouard Bouchard