1 kg dirty potatoes
1 tbsp olive oil
½ tsp salt
1/ tsp white pepper
½ cup marinated green olive, pitted, finely chopped
1 x 350g jar artichokes,drained , finely chopped
½ cup chopped continental parsley
1 egg , beaten
1 cup milk
1 cup plain flour
2 cup fresh breadcrumbs
Extra 1 cup olive oil
Lemon wedges,to serve
Peel the potatoes, put them in a large a heavy-based pan and cover with cold water . Bring slowly to the boil , and boil until just tender. Drain the potatoes , and return them to the heat for 3 minutes. Remove from the heat, add the oil ,salt nd pepper , then mash well.
Add the oives, artichokes and parsely to the potatoes , then mix to combine. Whisk the egg and milk together in a medium bowl . put the flour on a sheet of baking paper and breadcrumbs on another sheet of baking paper.
Use ¼ cup measures to mould the potato mixture into croquettes. Dust each in flour . Coat in the egg mixture and then the breadcrumbs . Heat oil in a medim a heavy-based pan. Cook 3 croquettes at a time. Turn with a slotted spoon until crisp and golden. Drain on paper towels . serve with lemod wedges.
Do not add milk or butter when mashing the potatoes – the corquettes will be too soft and will break up on frying.
Preparation time : 25 minutes
Cooking time : 30 minutes
Cut 2 green and 3 yellow zucchini into 0,5 cm slices on the angel. Heat a litle olive oil in a large heavy-based pan , add zucchini ,season with salt and pepper and cook for 3-4 minutes or until just tender .
Arrange zucchini on 4 plates and keep warm. Add 100g of blue cheese and 100 ml of cream to pan , simmer until mixture is well combined and thickens slihgtly , drizzle it over the zucchini and top with shaved parmesan and fresh tarragon leaves. serve with a lemon wedge
* 175 g grated cheese
* 200 g butter
* 250 g wheat flour
* 3 yolk
Shake the yolk and butter for 5 minutes. Add the wheat and grated cheese, stir until average .Grind the dough about ± 0.5 cm, and sliced the size of 2 x 4 cm.
Put on the roaster and cover with butter, roasted until dry.
1 tbsp virgin olive oil
4 roma tomatoes,finely chopped
1 tbsp sugar
¾ cup chicken stock
¾ cup white wine
2 thick slices white bread,crusts removed
500 g chicken breast fillet
500 g veal steak
1 cup green olives
Extra ¼ cup virgin olive oil
1 onion,finely chopped
2 cloves garlic, finely chopped
Finely grated rind of 1 lemon
1 bunch oregano, finely chopped
1 tsp freshly ground black pepper
Heat the olive oil in large heavy-based pan , add the tomato , sprinkle with sugar and cook over a low heat for 10 minutes.
Put the bread in a small bowl , pour the milk over and stand for 10 minutes. Roughly chop the chicken and veal. Put the meat in a food processor and process until the mixture forms a ball , then put it in a large bowl. Add milk and bread to the bowl. Pit and finely chop the olives. Add the olive , olive oil , onion,garlic,rind , oregano and black pepper to the bowl. Use wet hands to shape mixture in to 15 balls.
Put the meatballs in the tomato mixture ,cover and simmer for 20 minutes , uncover and cook for 5 minutes . Serve balls with the tomato mixture.
Prepration time : 25 minutes
Cooking time : 45 minutes
Serve : 4
Label: The main food
2 15−ounce cans small white beans (with liquid)
2 tablespoons water
1 tablespoon cornstarch
1/2 cup ketchup
1/2 cup dark brown sugar
2 tablespoons white vinegar
4 teaspoons minced fresh onion
2 pieces cooked bacon, crumbled
1/2 teaspoon dry mustard
1/4 teaspoon salt
dash garlic powder
Preheat oven to 350 degrees. Pour entire contents of two 15−ounce cans of beans
into a covered casserole dish. Combine the water with the cornstarch in a small bowl
until cornstarch dissolves. Stir mixture into the beans. Stir the remaining ingredients
into the beans and cover the dish.
Bake for 90 minutes or until sauce thickens. Stir every 30 minutes. Let beans sit for
5 to 10 minutes after removing them from the oven before serving. Serves 4 to 6.
1 cup flour
1 cup cornmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup half and half
1 egg, lightly beaten
Preheat oven to 400. Grease muffin tins for 9 muffins.
In a large bowl, stir together the flour, cornmeal, sugar, baking powder,
and salt. Add butter and mix until crumbly. In a separate bowl, mix the
half and half with the egg and fold in the liquid mixture into the flour
mixture. Spoon into tins filling to the top. Bake about 25 minutes.
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons sugar
2 teaspoons minced white onion
2 teaspoons prepared mustard
1 teaspoon vinegar
1 teaspoon minced celery
1 teaspoon diced pimentos
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon pepper
Lightly peel the potatoes (you don't have to get all of the skin off) then chop them
into bite−size pieces and boil in 6 cups of boiling, salted water for 7−10 minutes.
The potato chucks should be tender, yet slightly tough in the middle when done.
Drain and rinse potatoes with cold water. In a medium bowl, combine remaining
ingredients and whisk until smooth. Poured drained potatoes into a large bowl.
Pour the dressing over the potatoes and mix until well−combined. Cover and chill
for at least 4 hours. Overnight is best