Happy Monday! Let’s start the week with an amazing breakfast!
1 pound baby white potatoes or Yukon potatoes, sliced thinly in rounds
1 medium yellow onion, chopped (about 1 cup)
¼ cup plus 1 tablespoon grapeseed oil, divided
1/2 teaspoon salt, divided
½ teaspoon fresh cracked black pepper
5 large eggs
1/3 cup fat free evaporated milk
1 tablespoon chopped fresh cilantro
1/3 cup quartered grape tomatoes
•Preheat oven to 350° F. Line baking sheet with parchment paper. •Combine potato slices, onion, ¼ cup oil, ¼ teaspoon salt and pepper in a large bowl. Toss with clean hands to combine ingredients. Spread potato mixture onto prepared baking sheet. •Bake for 35 minutes, carefully stirring with large spoon about 15 minutes into the baking time. Do not brown. Potatoes should be soft and tender. •Whisk eggs, evaporated milk and remaining ¼ teaspoon salt in a medium bowl. Fold in potato mixture. •Heat remaining 1 tablespoon oil in large nonstick skillet over medium heat. Add egg and potato mixture. When edges begin to cook, push them in with a spatula. Cook for about 4 minutes or until bottom of tortilla is set. Top and center should still be uncooked. •Flip tortilla onto a plate large enough to cover skillet. Carefully slide tortilla back into skillet using a spatula. Push sides of tortilla with spatula, making sure sides of skillet are clean and egg sticks to tortilla. •Flip tortilla onto plate one more time. Carefully slide tortilla back into skillet using spatula. Cook for 2 minutes or until tortilla is completely cooked. •Slide tortilla onto a serving plate. Garnish with cilantro and tomatoes. Serve immediately.
Tip: Add shredded cheese or vegetables for a variation on this classic dish. .
It’s mid-week. I see the weekend in the horizon. To hold us over, here is a #recipe for arroz con leche. This one has butter added at the end for an extra creamy taste. Have you ever added butter to your arroz con leche? I highly recommend it.
ARROZ CON LECHE #🍚
Ingredients 6 cups warm water, divided
1 cup long-grain rice
2 4-inch cinnamon sticks 12 cloves 2 star anise
1 teaspoon salt
1 (12 ounce) can evaporated milk
1 cup sugar
¼ cup raisins
2 tablespoons butter
ground nutmeg for garnish
cinnamon sticks for garnish
Combine 2 cups water, rice, cinnamon sticks, cloves and star anise in a large saucepan. Let soak for at least 1 hour.
Place saucepan over medium heat and add the remaining 4 cups water and salt.
Boil over medium heat for 2 minutes. Discard star anise, cloves and cinnamon sticks
Reduce heat to low, add evaporated milk, sugar and raisins, and let simmer uncovered. Cook for 10 minutes or until mixture thickens. Remove from heat.
Stir in butter, cover and let cool.
Serve and garnish with ground nutmeg and cinnamon sticks.
Another lovely canapé idea from Sophie Michell .... Mini crab 'Thermidor' fritters with chili sour cream. These involve a little pre-prep, but it's worth it and they are just gorgeous with #champagne Makes 15. Béchamel base
60g plain flour
1 tsp of chili powder
1 tsp of garlic powder
1 tsp smoked sweet paprika
½ tsp English mustard
150g white crab meat
100g brown crab meat
Zest of ½ lemon
1 small handful of chopped parsley
Sea salt and pepper
1 L of frying oil for deep frying
150g plain flour (for dredging)
2 eggs and splash of milk, whisked
300g of Panko breadcrumbs Dip.
200g of sour cream
1 tbsp. of Siriacha Chili sauce Place the milk on a medium heat then start by making the béchamel base ahead. It needs a few hours to cool before you can roll them, so I often do this stage the day before. Heat up a medium saucepan and add the butter, melt it completely and then add the flour, stir well and continue cooking (without catching) for about 5 minutes. Then add the milk, small amounts at a time, whisking in between, to get rid of any lumps. Then add the garlic powder, chill, smoked paprika and brandy and simmer for 8/10 minutes. Finally take off the heat and add the crab meat, lemon zest and parsley. Then spread on top a tray to cool, and finish cooling in the fridge for a few hours. #yummy#christmas#nibblesandfeasts#canapés#ideas#stayingin#festive#recipes#seafood#bubbles#fizz#pommerychampagne#pommerycuveelouise#vintage#awardwinning#luxury @sophiemichell @hellomaguk @goodthings_uk