22. November 2010 by admin.

Ingredients

2 garlic cloves
14 oz (400 g) potatoes
4 tbsp extra virgin olive oil
1 pinch of salt
1pinch of black pepper
4 1/2 oz (130 g) onion
3 eggs

Steps

.Crush the garlic cloves. Pell the potatoes and cut them into thin slices.
.Heat 3 tbsp olive oil in a nonstick pan and add the garlic and potatoes. Add salt and peper to taste.
.Cook the potatoes slowly over medium heat for about 15 minutes, without letting them brown.
.Cut the onion in half and cut into thin slices. After 5 minutes, add the onion slices to the potatoes in the pan.
.Crack the eggs into a bowl and add salt and pepper to taste. Beat them with a fork, then add the cooked potatoes from the pan and mix.
.Next, heat another 2 tbsp olive oil in an 8-inch (30 cm) diamrter nonstick pan.
.Add the egg-potato mix to the pan and fry it over a low heat for 6-8 minutes.
.Then flip the tortilla out onto a plate and, with the fried side on top, slide it back into the pan.
.Fry for another 5-7 minutes. Slide the finished tortilla onto a plate and serve.

Posted in Spanish, Eggs, Vegetables | Print | No Comments »

24. February 2010 by admin.

Ingredients

6 Boiled carrots
1 Eggs
1 Crushed garlic
1 Dried apricots, minced
1 Tbsp fresh dill, minced
1 Tbsp dry mint
1 Tbsp pine nuts, roasted
3 Tbsp bread crumbs
Salt and pepper
1 Tbsp all purpose flour
Oil

 Steps

• Mash carrots well with a fork.
• Whisk eggs in a deep bowl. Add garlic, apricots, green onion, dill, parsley, dry mint, and pine nuts. Toss lightly until ingredients are mixed well.
• Add carrots and mix well. Season with salt and pepper to taste. Add bread crumbs until to reach a dough-like consistency.
• Make stick-shapes from the dough. Roll the mixture in flour to coat evenly. (The carrot sticks can be stored in plastic bags and kept in the freezer to be used later.)
• Heat oil in a pan and fry the sticks until lightly brown. Removed and place on paper towels to absorb excess oil. Serve with yogurt salad.

Posted in Vegetables, Snack | Print | No Comments »

24. February 2010 by admin.

Ingredients

4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing

 Steps

- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.

Posted in Desserts | Print | No Comments »

17. February 2010 by admin.

Rich in vitamins A and C, chives are a member of the onion family. Indeed, their flavor is reminiscent of onion, but more delicate because they contain less sulfur. When finely snipped, their bright green color makes them an attractive as well as flavorful addition to dishes. The chives marry well with eggs dishes, salads, cream cheese, sauces, soups. Chive flowers can be sprinkled into salads for added eye-appeal and flavor.

Ingredients

1/2 cup low fat cream cheese, softened
2 tbsp mayonnaise
1 garlic clove, crushed
2 tbsp snipped chives
Salt
Freshly ground black pepper

Steps

In a bowl, whisk together the cheese, mayonnaise, garlic and chives. Add salt and pepper to taste. Scrape inta a serving bowl ans surface with the back of the spoon.
Refrigerate for at least 30 minutes before serving.

Posted in Herbs, Dips and Spreads, Snack | Print | No Comments »

10. February 2010 by admin.

Ingredients

1 half lemons
1 half onions
1-1/2 tsp (7 mL) salt
2 lb (907 gr) large raw shrimp
1/2 cup (125 mL) lime juice
2 tbsp (25 mL) extra virgin olive oil
1 tsp (5 mL) hot pepper sauce
2 avocados, peeled, pitted and cubed
1 cup (250 mL) cherry tomatoes, quartered
1/2 cup (125 mL) chopped fresh coriander
1/4 cup (50 mL) minced red onions
8 sprigs fresh coriander

Steps

Squeeze juice from lemon into large saucepan of water. Add lemon, onion and 1 tsp (5 mL) of the salt ; bring to boil.

Meanwhile, peel and devein shrimp; cut lengthwise down back almost but not all the way through. Add to saucepan; cook until pink and firm, 2 to 3 minutes. Drain, discarding lemon and onion; let cool and cut into bite-size pieces.

Meanwhile, in large bowl, whisk together lime juice, oil, hot pepper sauce and remaining salt. Add shrimp, avocados, tomatoes, chopped coriander and red onion. Garnish each serving with coriander sprig.

Posted in Sea Food, Valentine, Snack | Print | No Comments »