Ingredients:
1 kg of potatoes
80 grams of butter 2 tablespoons
Olive Oil
8 slices Serrano ham
200 grams of spinach
50 grams of grated Gruyere
Preparation :
Preheat oven to 200 º C. Cut the stalks from the peppers and, in 4 pieces. We took the seeds and white membranes. Put them in a baking tray with skin side up and bake for 20/25 minutes, until tender and skin starts to wrinkle.
We took the peppers from the oven and put in a bowl covered with plastic wrap until cool. After that time they remove the skin and cut into strips.
Mix in a bol peppers with tomato chutney. Reserve.
Peel potatoes and grate. Dry them well to remove moisture, but without washing them after grate.
We put a little butter in a pan and heat. We put lots of potatoes in the pan, making piles and crushing to get potato discs. Salted to taste. Not move much so they will not break. When they are browned on the bottom, with the help of a shovel give them back. And wait until just golden on the other side. The reserve on a absorbent paper.
cleaned spinach leaves and in the same pan, with a little oil, fry. And we followed the slices of ham.
potato disc, cover it with spinach and put over a slice of ham. Cover with a spoonful of pepper, sprinkle with grated cheese and finish off with another potato pancake.
Ingredients:
2 red peppers
2 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic
Sal 1
Eggplant 150 grams of dried tomatoes
Kalamata Olives 50 grams
2 tablespoons fresh basil
200 g Feta Cheese
Oil Olive Vinegar
Preparation:
Preheat oven to 200 º C. Cut the stalks from the peppers and, in 4 pieces. We took the seeds and white membranes. Put them in a baking tray with skin side up and bake for 20/25 minutes, until tender and skin starts to wrinkle.
We took the peppers from the oven and put in a bowl covered with plastic wrap until cool. After that time we removed them skin and reserve.
Mix in a bowl the oil, lemon juice and minced garlic. Salted to taste. Cut the eggplant lengthwise into thin slices. Using a brush, smeared with the above mixture and make the eggplant in a skillet on the grill. We give several laps until tender and browned. If need, we spent a little more liquid with the help of the brush while the roast.
In another bowl mix the chopped dried tomatoes, with olives and also chopped basil. And the peppers that we had reserved the season with a little salt, oil and vinegar.
To serve put a slice of eggplant, covered with feta cheese cut into thin strips and put up a piece of red pepper. Cover with another slice of eggplant. Scatter over the tower the tomato mixture and olives.
Serve warm with a green salad or some roasted tomatoes.
With these two recipes I want to participate in the contest organized by Ana "Ana Kitchen" and " The best vegetables, inviting us to make recipes with vegetables and with the common theme" Eat healthy. Kitchen color. "
participate Looking for recipes for ingredients that we suggested Anne, I focused on the book "Cook " because I found such a variety, although I have today submitted two recipes, little little I doing all that I have found a mine !!!!!
vegetables These two towers have proven to be a delight. We've combined with another main course, which will teach you a little salad and a tomato confit and a plate has been impressive, especially healthy, full and colorful!
In my house we eat lots of vegetables throughout the year, but if that is true, perhaps, this time coming and spring is the most desirable is when the vegetables are more striking and find a great variety. In any case with "The best vegetable "we have no problem, we supplied vegetables throughout the year, under the best conditions and with unsurpassed quality. I speak from experience ¡!!!!!!
0 comments:
Post a Comment