JALAPEÑO CANDIES (16 UNITS)
Output: 16 - Preparation time: 15 minutes - Cooking time: 20 minutes
Ingredients
8 jalapenos, cut in 2, seeds and white membranes removed
250 ml (1 cup) cheddar cheese, diced
6 to 8 fresh mint leaves, chopped
75 ml (5 tbsp.) honey
salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a bowl, combine cheese, honey, mint, salt and pepper to taste.
- Lightly fill each pepper with the mixture.
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, spread the chiles and bake for 20 minutes.
TORTILLAS DEL PATATAS
Portions : 4 - Preparation : 15 minutes - Cooking time : about 30 minutes
Ingredients
- 250 ml (1 cup) potato, grated
- 4 eggs
- 15 ml (1 tablespoon) baking powder (baking powder)
- ½ onion, finely chopped
- ¼ vegetable stock cube
- 15 ml (1 tbsp.) sugar
- salt and pepper to taste
Preparation
- In a hot skillet, sauté the onion in a little fat, 3 to 4 minutes.
- Add the grated potato and cook for a further 5 minutes.
- Add the bouillon cube, sugar and caramelize for 2 to 3 minutes. Check seasoning.
- Whisk the eggs and baking powder in a bowl, then pour the mixture over the potatoes and cook for a further 5 minutes on a low heat.
- Using a plate, turn the omelette over in the frying pan and cook for a further 5 minutes.
- Cut into bite-sized pieces.
EGGPLANT AND FETA ROLL
Portions : 4 - Preparation : 20 minutes - Cooking : 25 minutes
Ingredients
- 1 eggplant, thinly sliced
- 125 ml (1/2 cup) tomato sauce
- 125 ml (1/2 cup) feta cheese, crumbled
- 60 ml (4 tbsp.) breadcrumbs
- 1 clove garlic, minced
- 1 pinch herbes de Provence blend
- 60 to 90 ml (4 to 6 tbsp) olive oil
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, place the eggplant slices on top, drizzle with olive oil and herbes de Provence and bake for 15 minutes.
- In a bowl, mix the tomato sauce, breadcrumbs, garlic and feta cheese.
- Spread the mixture over the slices of eggplant, then roll up the slices to form rolls.
- Place the rolls on a baking tray lined with parchment paper or a silicone mat, and bake for 10 minutes.
