-The Best Things In Life Are Sweet-_________________________________________
The OMLET (Omelette) Cake
Ingredients for the cake batter (for a ÿ25 cm cake tin):
900 ml milk*
250 g sugar
250 g butter/margarine
4 tbsp lemon juice
250 g flour
1 packet baking powder
a pinch of salt
1 package of clear cake glaze*
1 can apricots halves (850 g drained net weight)
1 can apricots halves (425 g drained net weight)
Ingredients for pudding cream:
100 ml milk*
2 packets vanilla pudding powder
1 packet vanilla sugar
2 cups sour cream*
*For a plant-based or vegan option:
As a milk substitute you can use any non-dairy milk (e.g. almond or oat milk). As 1 egg substitute use 1/2 mashed banana (5 eggs = 2 ? bananas) or 70 g apple puree (5 eggs = 350 g). You can buy vegan sour cream or soy yogurt. Instead of the clear cake glaze you can use agar-agar powder.
Grease a cake tin (ÿ25 cm). Preheat oven to 170 degrees C/338 degrees F (convection oven).
Boil 900 ml milk in a saucepan. Mix in a bowl the remaining milk, 80 g sugar and vanilla pudding powder until smooth, stir into the boiling milk and cook well for 1 minute while stirring. Pour into a bowl and let cool, stirring several times.
Mix butter/margarine, 200 g sugar, 1 pinch of salt with the mixer until you reach a creamy texture. Mix in eggs one at a time. Mix flour and baking powder and stir in 2 tsp of lemon juice. Put the batter in a greased cake tin and bake on the middle shelf for 20 minutes.
In the meantime, drain the apricots well and collect the juice. Stir the pudding again, and now stir in the sour cream with a whisk. After the 20 minutes baking time, spread the pudding cream evenly on the batter. Cover the cake with apricots and bake for another 20-30 minutes. Let cool down.
Mix the icing powder, remaining sugar, 1/4 liter of apricot juice and remaining 2 tsp of lemon juice in a saucepan and bring to the boil while stirring. Now spread the glaze with a tablespoon over the apricot halves so that it looks like egg white. Allow to become firm.
You can use peaches instead of apricots as well.
If you want to bake the ultimate “Omlet”-cake with a ÿ12 cm cake tin, use 1/2 of the ingredients and only one apricot halve on top of it.
If you prefer a more traditional Easter cake, here is a super delicious yet easy recipe:
Ingredients for the cake batter:
350 g wheat or spelt flour
400 g carrots
100 g ground hazelnuts
100 g ground almonds
200 g sugar
1 packet vanilla sugar
1/4 tsp vanilla extract
1 vanilla pod
1 tsp cinnamon
1 packet baking powder
1 tsp baking soda
200 ml rapeseed or sunflower oil
200 ml milk*
juice of 1/2 lemon
extra portion love
Optional adult version: 150 ml advocaat
70 g icing sugar
200 g coconut yogurt
30 g coconut paste
shot of lemon juice
optional: food colouring, e.g. green colour
Decoration: e.g. Marzipan carrots, chopped pistachios, dried flowers, grated coconut
*For a plant-based or vegan option:
Use 2 tsp baking soda and 2 tsp cider vinegar or alternatively banana/apple puree as egg substitute (1/2 mashed banana per egg; 70 g apple puree per egg).
As a milk substitute you can use e.g. almond milk or oat milk, or any other non-dairy milk you prefer.
1. Grease a cake tin (about ÿ25 cm) or use baking paper. Preheat oven to 175 degrees C/347 degrees F (convection oven).
2. Mix dry ingredients (flour, hazelnuts/almonds, sugar, baking powder, baking soda, cinnamon) and the eggs in a bowl with a mixer. In a separate bowl, peel and grate carrots and mix them with the wet ingredients (vanilla extract, oil, milk, lemon juice).
3. Now slowly heat the marzipan in a saucepan, stirring repeatedly until it becomes a liquid mass. Mix the dry and wet ingredients together and gradually add the marzipan (and optional advocaat) to the batter, mix well.
4. Pour the batter into the cake tin, smoothen it and bake it for about 50 minutes (skewer test).
5. Let the cake cool down and prepare the frosting in the meantime. Mix the sifted icing sugar with yoghurt and coconut puree and season with more icing sugar and a shot of lemon juice. You can add food colouring to the frosting if you wish. Now spread the frosting on the cooled cake and decorate as desired, e.g. with marzipan carrots, chopped pistachios or dried flowers.
Happy Easter from the Omlet Team!
Tag us on social media (Instagram: omlet_uk) with an image of your cake!
Homemade pasta is one of the easiest recipes to remember as it’s a 1:100 ratio. For every person you’re cooking for you’ll need 1 egg and 100g of pasta flour per serving, plus just a little bit of salt for seasoning – simple! This is how we at Omlet make it:
🔸 Start by weighing out your flour and then tip it onto a clean surface so it forms a mound, sprinkle with a bit of salt, then make a large well in the middle of the mound and crack your eggs into it.
🔸 With a fork start lightly whisking the eggs in the middle, slowly bringing the flour at the edges into the mix, keep going until you’ve got the majority of the flour mixed in. You may need to use your hands to work it in towards the end. Once the mixture is all together in a ball, start kneading the dough. It will feel quite rough and grainy to start with but as you work the dough more it should start to smooth out.
🔸 Knead until the dough is elastic and stretchy. Be careful not to over knead it as your pasta will become tough and chewy. Once you’re done kneading, cover or wrap your dough in a bowl or a beeswax wrap and then place in the fridge for half an hour.
🔸 Once chilled, bring your dough out. Depending on how much you’ve made you may need to split it into more manageable chunks.
🔸 Start rolling out a ball of your dough with a rolling pin and then with your pasta maker. Roll the dough through the machine on the widest setting, once through fold the dough in half and repeat. Then feed the dough through on a medium thickness and fold in half and feed it through again. Then move onto the thinnest setting and feed your dough through this setting twice, no need to fold it over this time. Your dough should be in a long lasagne style sheet, and thin enough that you can almost see your hand through it.
🔸 Then turn your attention to the linguine and tagliatelle accessory on the pasta machine. You can use either of these for this type of pasta, it will just depend what sauce you’re making and your personal preference. We used the tagliatelle cutter for this batch and it came out great!
🔸 Once you have fed your pasta through the chosen cutter, then hang it on a drying rack, or you could use a clothes airer for about half an hour. You don’t want the pasta to dry out too much. When it’s ready either boil it in salted water for about 3 mins if you’re ready to eat, or place in a Tupperware in the fridge or freezer ready for when you want to use it.
Make Easter more colourful with this super fun craft for the whole family – marbled eggs! Watch the video or follow the instructions below.
You will need:
Take an egg and gently poke a hole at one end. Poke a hole at the other end of the egg which is slightly larger than the first.
Empty the egg by carefully blowing through the smaller of the holes, pushing the inside of the egg out into a bowl.
Set aside the egg mixture.
Add a tablespoon of food colouring to a bowl and mix with a splash of hot water and a tablespoon of vinegar.
Put the empty eggs in the bowls and let them sit there for a while, regularly turning them to get an even coating.
When the eggs has got some colour to them, drain and put on the side to dry.
Add a few drops of a different food colouring to a plate and mix with some water and a drop of vegetable oil. Roll the eggs on the plate to cover them in the second colour. They don’t need to be fully covered.
Repeat with a few different colours, adding more layers.
Let the eggs dry on a piece of kitchen roll.
You will now have some beautiful and truly unique marbled Easter eggs! Wash your hands thoroughly and scramble the eggs you put aside earlier for a delicious lunch!
Try out these delicious homemade frozen treats that dogs will go crazy for! These are super quick and easy to make, and kids will love getting involved with different fruity creations…
You will need…
An ice cube tray – (moulds to make larger ice cubes are available on Amazon)
500g Greek Yogurt
200ml of water
A selection of dog-safe fruits, such as apples, bananas, blueberries, mango, peaches, raspberries, strawberries, and watermelon.
We used an ice cube tray which makes large 2 inch square ice cubes. This quantity made approximately 8 at this size ice cube.
Prepare the fruit and cut up into smaller bite size pieces.
Depending on the size of ice cube tray, fill the molds up to a third high with yogurt, followed by a small splash of water. Pop a few small pieces of fruit into the moulds, before continuing to fill the molds with yogurt, splashes of water up and pieces of fruit up to the top.
Pop in the freezer for at least 4 hours depending on the size of the ice cube moulds.
Allow the treats to thaw for 5-10 minutes before feeding to your dog.
Other Frozen Treats…
If your fruit bowl contents are on their way out and unlikely to be eaten by the humans in the house, you can also freeze cut up pieces of the fruit, like apples and bananas, to give to your four-legged friends directly.
Remember to give your dog treats in moderation, alongside a healthy diet. Supervise your dog when eating these frozen treats and remove at any sign of distress. These frozen fruit cubes should be given to your dog as a treat, with other solutions in place to keep your dog cool, such as access to shade in the garden and the coolest room in the house, fresh water, walks at the coolest time of day etc. Consult your vet if your dog is showing signs of distress or potential heatstroke.
There’s much debate surrounding the origin of the Pavlova, however from our research the majority of articles believe the dessert began its journey in New Zealand. Nicknamed after the Russian ballerina Anna Pavlova, the people of NZ welcomed her with her very own dessert in the 1920s, although Australia still claim they invented this sweet treat. Whoever invented it, we’re just grateful somebody did! Check out our favourite pav recipe below.
6 large free-range egg whites
300g caster sugar
Pinch of sea salt
450 g fresh strawberries and raspberries, or some other seasonal fruit
250 ml double cream
150 ml natural yoghurt
2 tablespoons caster sugar
1 vanilla pod or 1tsp of vanilla bean paste
a few sprigs of fresh mint
a handful of white chocolate buttons
Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a mixing bowl and whisk them at a medium speed until they start to form nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of sea salt. Turn the mixer up to the highest setting and whisk for 7 to 8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.You should be able to tip the bowl upside down without the meringue mix falling out.
Line two baking trays with baking paper. Separate the meringue mixture evenly between them and shape each mixture into a circle about 20cm in diameter.
Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.
Cut the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Or alternatively you could top your pavlova with other fruit, such as passion fruit and pineapple, for a tropical twist. We also like adding white chocolate buttons for even more of a treat.
Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt. Halve the vanilla pod length ways, scrape out the seeds and fold them into the mixture.
Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Layer the other meringue on top and press down gently to stick them together.
Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Pick a few small mint leaves, scatter over and now it’s ready to serve to your guests or cover and refrigerate ready to serve later.
Looking for a breakfast treat that will impress guests, but doesn’t take all morning? Put your girls’ eggs to delicious use with this gooey Nutella French Toast and a selection of toppings, perfect for a tasty brunch to be enjoyed with family and friends.
Ingredients – serves 4
Sliced Brioche Loaf (8 slices serves 4)
Lots of Nutella!
2 tbsp milk
½ teaspoon vanilla extract
Butter for frying
Toppings of your choice. We recommend a dusting of icing sugar, fresh berries, vanilla ice cream, and more Nutella!
In a bowl, beat together the eggs, milk and vanilla extract. Pour into a shallow dish, such as a pasta bowl.
Spread Nutella (as much as you would like!) on one side of 2 slices of the brioche loaf and put together to create a sandwich.
Pop roughly a teaspoon of butter in a frying pan on a medium heat.
Soak each side of the Nutella brioche sandwich in the egg mixture for a couple of seconds, and then place in the frying pan when the butter is melted and hot.
Allow the brioche to fry for 1-2 minutes on each side until golden brown.
We cut these into thirds and served with a selection of toppings for guests to choose from.
1) Heat oven to 170 degrees. Line bottom and sides of two 20 cm round springform pans with parchment paper, then lightly spray pan with cooking spray. Whisk butter (room temperature), yoghurt, caster and dark brown sugar, vanilla, cinnamon, mixed spice and salt. Add the eggs one at a time. Stir in the graded carrots and ginger. Use a spatula to fold in the sifted flour and baking soda.
2) Pour the mixture into the springform pans and bake for 55 minutes or until a skewer inserted into the centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins and check again. Leave to cool in the tins for two hours.
3) To make the icing, beat the cream cheese, icing sugar and lime juice and zest together. Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and walnuts.
Freshly baked carrot cake will keep well for about 1 week in the fridge when properly stored. Best eaten at room temperature.
Try something new for your pup and treat them to this dog-friendly pancake recipe with all the trimmings. This is also a delicious, healthy option for humans, too!
All you need for the pancakes are –
2 ripe bananas
1 tablespoon of flour
Coconut oil spray for frying pan
Eggs are a great source of protein for dogs, and are full of vitamins which can benefit their diet. Bananas are also rich in vitamins and minerals, and they also help boost your dog’s immune system and skin health.
Mash up the bananas in a bowl or food processor. Add the eggs and mix. Thicken with flour until the mixture forms a batter-like texture. Spray the frying pan with Coconut Oil Spray on a medium temperature. Add a tablespoon of the mix into the frying pan and cook for 2-3 minutes. Flip and cook the other side. Allow the pancakes to cool before giving to your dog.
Suggested toppings for your dog’s pancakes –
Peanut butter (check there is no xylitol in ingredients)
Small cubes of cheddar cheese
Their own treats!
Flipping fantastic! Join the fun on Instagram and tag us in videos of your dog attempting to catch their pancake using the hashtag #FlippingFido.
Remember dogs should only have treats in moderation so consider the portion which is appropriate for the size of your dog to avoid overfeeding.
This is the easiest and quickest breakfast to make if you’re on the go. All you have to do is put all the ingredients apart from the coconut oil in a blender and blend until it’s smooth. Then heat a non stick frying pan with a little bit of coconut oil and then pour or ladle the pancake mixture into small ‘American style’ pancakes on the frying pan. You should be able to fry roughly 2-3 at a time depending on the size of your frying pan. Wait for the pancake to cook on one side, once you start to see air bubbles coming through, you can then flip the pancake to cook on the other side. They should come out golden brown and fluffy. Serve with any fruit of your choice, we personally like them with blueberries and a dollop of greek yoghurt. If you wish to reheat these pancakes at a later date for a healthy alternative breakfast, just pop them in the toaster for a minute for a crisp and warm pancake.
These delicious Apple and Cinnamon Dog Cookies are a great Christmas treat for your pooch this festive season, and they’re healthy!
Ingredients Makes 10 cookies
70g coconut flour 1 egg 3 teaspoons of coconut oil Pinch of cinnamon 1 apple (grated) And a cookie cutter
180 C for 15 minutes (160 C fan assisted or gas mark 4)
Preheat the oven to 160c and prepare a baking tray with baking paper.
Heat 3 teaspoons of coconut oil in a bowl in the microwave for 1 minute, or until soft.
Mix together the egg, coconut oil in a bowl.
Grate 1 apple into the bowl and mix.
Add a pinch of cinnamon to the mix.
Weigh out 70g of coconut flour into a separate bowl, and start to add a bit of flour at a time to the wet mixture, stirring as you go.
Continue adding coconut flour and mixing until you get a dough like consistency. You may not need to use all the flour to achieve this. The texture will be sticky and slightly crumbly.
Dust some coconut flour onto a clean surface and place the dough on top.
Flatten the dough with a rolling pin or your hands until it is approximately 1 cm thick
Use a small cookie cutter (approx 5cm diameter) to press out shapes in the dough and place them onto the baking tray. Handle these carefully as the dough can be fragile due to the lack of fat in the recipe (too much fat is unhealthy for dogs!)
Once all the dough has been used and the cookies are all placed on the baking tray, place them in the oven for approximately 15 minutes, keeping an eye that they do not burn.
Take them out the oven and leave to cool, at this point they will firm up a bit more, so handle carefully.
Once cool, store in a cool dry place, and treat your dog to a delicious cookie!
Coconut flour is gluten free, perfect for dogs who suffer an intolerance of wheat. It’s also low in sugar and high in protein, fibre, and healthy fats.
In small quantities, coconut oil can promote a healthy coat, improve digestion and assist the immune system.
Eggs are also great for extra protein in your dog’s diet
Did you know, cinnamon can be incredibly helpful for senior dogs who are suffering with arthritis? Adding a small amount to your dog’s diet can be incredibly beneficial.
Apples are a source of Vitamin A and C so make a great, healthy treat for your dog, but don’t feed them the core when you have finished grating the apple, as the seeds are harmful.
As always, treats should be given to dogs alongside a healthy balanced diet, and do not feed them too many at a time.
We’d love to see your photos of this cookie recipe, tag us on Instagram using #OmletPets.
We’ve always been fans of a super spring pavlova for dessert, but this year have been rolling up all that yumminess into a meringue roulade that guarantees a taste of all the flavours in every spoonfull!
Ingredients for meringue:
6 Eggs (whites only)
300g Caster Sugar
25g Caster Sugar for sprinkling
1 tsp Cornflour
1 tsp White Wine Vinegar
Ingredients for filling:
400ml Double Cream, whipped
Small jar Lemon Curd (homemade if possible)
2 punnets of Fresh Raspberries
Icing sugar for dusting
1) Preheat the oven to 180c, line a baking sheet with non-stick baking parchment.
2) Whisk the egg whites until they form firm peaks.
3) Sprinkle the cornflour and white wine vinegar over the whisked egg whites then add the sugar steadily whilst still whisking.
4) Spread the meringue mixture onto the lined baking tray.
5) Bake for 10 mins at 180c then turn the oven down to 160c and bake for another 10 mins until the meringue is starting to colour and is firm to touch.
6) Lay a clean tea towel on the work surface, place a sheet of parchment over the top and sprinkle with 25g caster sugar.
7) Take the baked meringue out of the oven and turn upside down on the prepared sugar dusted parchment, remove the baking sheet, allow to cool completely.
8) Once the meringue is cool, peel off the sheet of baking parchment that it was baked on and spread the whipped cream over the whole area of of the meringue.
9) Dollop/spread spoonfuls of lemon curd at regular intervals over the cream and scatter the raspberries on top.
10) Using the parchment paper for support, carefully roll the meringue to resemble a swiss roll, ensuring the parchment and tea towel don’t get caught up in the dessert!.
11) Transfer to a serving platter, dust with icing sugar and enjoy!