Skip to main content

Posts

Showing posts from November, 2021

POTATO OMELETTE ROULADE WITH HAM, CHEESE & CAPSICUM

This is quite an easy and different way to cook a potato omelette. It was delicious with the addition of other ingredients and will certainly make it again.  Difficulty : medium Preparation time : 20min Total time : 50min 8 portions Ingredients 100 g onion, finely chopped 100 ml olive oil 600 g potatoes, thinly sliced (approx. 5 mm) 1 teaspoon salt 6 eggs 6 slices of ham (approx. 150 g) 6 slices of cheese (approx. 150 g) 70 - 80 g canned roasted red peppers, in strips Preparation Preheat the oven to 180°C. Line a baking tray with baking paper. Place a large frying pan over a medium heat and add the oil and onion. Sauté for about 7 minutes or until tender, then add the potatoes and half a teaspoon of salt. Fry for 15 minutes or until the potatoes are tender - without browning. Meanwhile, place the eggs in a large bowl and whisk. Pour the potatoes into the bowl and mix.  Pour the mixture into the prepared pan. Smooth with a spatula to make an even surface. Bake for 7-8 minutes (...

COCONUT, ALMOND AND BLUEBERRY CAKE

  This is an easy and delicious cake. It really pays off to read the instructions carefully, because this time I didn't, and I almost burnt it. I had it warm with sour cream on its side and my husband had it at room temperature with some vainilla ice-cream. Even by itself it is lovely. Will make it again for sure 😀😋! Ingredients 180g ground almonds 60g desiccated coconut 250g caster sugar 70g self-raising flour ¼ tsp salt 4 large eggs 200g unsalted butter, melted, then set aside to come to room temperature 1½ tsp vanilla extract finely grated zest of 1 - 2 lemons (2 tsp) 200g fresh blueberries 20g flaked almonds Method Grease and line a 23cm round cake tin. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into...

ROAST CHICKEN WITH SAFFRON, HAZELNUTS & HONEY

  This recipe from one of my favourite chefs, Ottolenghi, is very easy to make and delicious. It has a delicate flavour and the hazelnuts give it a crunchy touch. I let it macerate in the fridge all day, and the sauce is perfect with basmati rice. I made one of our favourites, also from Ottolenghi: lemon rice with curry leaves. Below you can find the link to the recipe. Ingrediente  1 large chicken, divided into quarters - breast and wing, leg and thigh 2 onions, chopped roughly 60 ml olive oil 1 teaspoon of ground ginger 1 teaspoon ground cinnamon a generous pinch of saffron threads juice of 1 lemon 60 ml. cold water 100 g hazelnuts, skinned 70 g honey 2 tablespoons rose water 2 spring onions, roughly chopped sea salt flakes and black pepper Method In a large bowl, mix together the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 teaspoons of salt and a good grind of black pepper.  Add the chicken pieces and leave to marinate for at least an hour, or o...