With just enough time to cook something tasty and original for today's presentation, we spent several days away and came back last night. Had prepared the recipe for veal tail for only having to publish it but today I had nothing planned.
anyway something always comes up and there are many recipes that ronean them in mind for a long time but at the last moment arrives again placed first place, leaving these in the corner olividado memory.
Today, in this corner I've got these two recipes that have been waiting to come to light. The tasty salad with crispy chorizo \u200b\u200band cherry tomatoes kumato is the book of Jamie Oliver and parsley and potato cakes is from the book by Dan Lepard "handmade." This cake is a potato scone, cooked in skillet over low heat. I thought that both in the same meal had to be extraordianarias, and so has been.
Fresh salad with crispy chorizito combined with warm biscuits and a little goat cheese was also great food and quick to prepare. The potato cake is faster than a tortilla and try something new and original.
Hope you like it and leave you without the recipes.
For the salad of chorizo, the quantities of adaptais the number of diners.
In a skillet
with a little oil and saute the chorizo, cut into thin slices and he starts to be crunchy and delicious aroma discards laminted we add the garlic to just lightly browned. At this point remove from heat and dripping with a tad of sherry vinegar to cut the cooking. Reserve.
scrubbed Cut the tomatoes into quarters and the big cherry in half and put in a bowl. Cut the onion into thin slices and add it as well along with the chopped parsley. Salt, pepper, sprinkle it with extra virgin olive aceti and a splash of vinegar Jerez.Lo well blended.
To this we add the chorizo \u200b\u200bsalad fried GARLIC a tad of oil taking us where we fried.
remains sensational tastes delicious. For
parsley and potato cakes.
In another bowl, mix mashed potatoes with egg, and incorporate the milk and perejil.Mezclamos this paste with the dry ingredients until completely amalgamated and is homegénea, sticky mass ( we can pass the mixer).
Pour a tablespoon of oil in a large skillet (we suggest you have a tight-fitting lid), and we make sure the oil covers well sartén.Ponemos the bottom of the pan to medium heat and place dough inside, smoothing with a spatula. We let it do for 4-5 min, better with the lid. It is important that fire is smooth, since what we want is that the flour cooks. After 5 min the base should be crisp and golden brown. I assure you that is so.
spread with plenty of oil a shallow dish, place it on the pan and, with the help of a rag we turn it like a tortilla is made from the other side for another 4-5 min.
To serve cut it into triangles.
surprised me the most pleasing result of these cupcakes.
A simple meal where originality and takes its place is that sometimes you have to leave the monotony we have to prepare meals almost always in the same way. It is also full of sensational flavors.
anyway something always comes up and there are many recipes that ronean them in mind for a long time but at the last moment arrives again placed first place, leaving these in the corner olividado memory.
Today, in this corner I've got these two recipes that have been waiting to come to light. The tasty salad with crispy chorizo \u200b\u200band cherry tomatoes kumato is the book of Jamie Oliver and parsley and potato cakes is from the book by Dan Lepard "handmade." This cake is a potato scone, cooked in skillet over low heat. I thought that both in the same meal had to be extraordianarias, and so has been.
Fresh salad with crispy chorizito combined with warm biscuits and a little goat cheese was also great food and quick to prepare. The potato cake is faster than a tortilla and try something new and original.
Hope you like it and leave you without the recipes.
For the salad of chorizo, the quantities of adaptais the number of diners.
- kumato
- 4 tomatoes (may be others)
- 300 g cherry tomatoes 1 or 2
- fresh chives chorizo \u200b\u200b
- A red wheel, trying to be buenecito
- 2 cloves garlic, sliced \u200b\u200bSalt
- extra virgin olive oil A few sprigs perijil
- Sherry Vinegar
with a little oil and saute the chorizo, cut into thin slices and he starts to be crunchy and delicious aroma discards laminted we add the garlic to just lightly browned. At this point remove from heat and dripping with a tad of sherry vinegar to cut the cooking. Reserve.
scrubbed Cut the tomatoes into quarters and the big cherry in half and put in a bowl. Cut the onion into thin slices and add it as well along with the chopped parsley. Salt, pepper, sprinkle it with extra virgin olive aceti and a splash of vinegar Jerez.Lo well blended.
To this we add the chorizo \u200b\u200bsalad fried GARLIC a tad of oil taking us where we fried.
remains sensational tastes delicious. For
parsley and potato cakes.
- 125 gr of flour or pastry
- 1 / 2 teaspoon baking soda
- 1 / 2 teaspoon fine sea salt 60 g
- softened butter 250 g cooked mashed potatoes 1
- egg 100 ml of milk at 20 º C
- 2 tablespoons chopped fresh parsley or butter
In another bowl, mix mashed potatoes with egg, and incorporate the milk and perejil.Mezclamos this paste with the dry ingredients until completely amalgamated and is homegénea, sticky mass ( we can pass the mixer).
Pour a tablespoon of oil in a large skillet (we suggest you have a tight-fitting lid), and we make sure the oil covers well sartén.Ponemos the bottom of the pan to medium heat and place dough inside, smoothing with a spatula. We let it do for 4-5 min, better with the lid. It is important that fire is smooth, since what we want is that the flour cooks. After 5 min the base should be crisp and golden brown. I assure you that is so.
spread with plenty of oil a shallow dish, place it on the pan and, with the help of a rag we turn it like a tortilla is made from the other side for another 4-5 min.
To serve cut it into triangles.
surprised me the most pleasing result of these cupcakes.
A simple meal where originality and takes its place is that sometimes you have to leave the monotony we have to prepare meals almost always in the same way. It is also full of sensational flavors.
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