domingo, 22 de marzo de 2015

{Colcannon Cakes with Poached Eggs and Hollandaise Sauce}

Colcannon Cakes with Poached Eggs and Hollandaise Sauce

This dish would also be delicious served with a slice of baked ham or bacon if you have any leftover. Alternatively, chop up the ham or bacon and add to the colcannon mixture before shaping into patties.
Colcannon Cakes with Poached Eggs and Hollandaise Sauce
Serves 4
450g potatoes, peeled
40g butter
3 scallions, finely chopped
A little salt and freshly ground black pepper
50g Savoy cabbage, shredded
A little plain flour, for dusting
Olive oil, for frying
1 tablesp. white wine vinegar
4 large eggs
For the Hollandaise Sauce
2 teasp. white wine or tarragon vinegar
2 large egg yolks
100g unsalted butter
To Cook
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender.

Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper.

Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties.

Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown.

To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges.

To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined.

Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

Serving Suggestions
To serve, place a colcannon cake on each warmed plate and place a poached egg on top of each one. Spoon over the hollandaise sauce and add a grinding of black pepper.

Nutritional Analysis per Serving
Protein:   13g

Carbohydrates:   23g

Fat:    46g

Iron:    2.5mg

Energy:  555kcal


miércoles, 18 de marzo de 2015

{Ham and Potato Scones}

PREP 25 mins
COOK 20 mins
A breakfast treat you can start either with fresh mashed or leftovers, cook time depends on this.Skip to Next Recipe



4 medium potatoes, cooked and mashed
4 mushrooms, finely diced
4 slices ham, finely diced
1 onion, finely diced
1⁄4 cup flour
1 1⁄2 tablespoons butter
1 egg, beaten
salt & pepper
oil (for frying)


Combine all ingredients except oil. Turn onto a floured board and knead until smooth. Roll out like a large sausage. Cut into 10 slices.
Heat oil and fry each slice until browned on both sides. Serve with butter for breakfast.

tasty variations:.
replace ham with:.

1 cup cooked and diced chicken.
4 slices bacon, diced and lightly cooked.
3 tbsp grated Cheddar cheese.
replace mushrooms with:.
1 tomato, finely chopped.
1/2 green pepper, seeded and diced.
3 tbsp corn kernels, drained.
replace onion with:.
2 green onions, thinly sliced.
1 tbsp chopped fresh chives or parsley.


{Top Potato Bread}

PREP 20 mins
COOK 20 mins
Kind of like corn bread but with potato's. I don't know how else to describe it.Skip to Next Recipe INGREDIENTS

465 g. baking potato
4 tablespoons butter, divided
2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk
1 egg
1⁄4 cup chopped parsley (optional)


Peel and dice potatoes.
Place in a medium saucepan, cover with water and add salt.
Bring to a boiling and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.
In a medium mixing bowl, mix dry ingredients and parsley, if desired.
Cut in remaining butter with a pastry blender or fork until the mixture resembles crumbs.
In a cup, whisk together the buttermilk and egg.
Add buttermilk mixture to dry ingredients and stir well to combine.
With floured hands, divide dough into thirds.
Mix one third into potatoes, pressing into pan.
On a lightly floured board, shape remaining dough into a patty to fit in skillet.
Press dough patty onto potato mixture.
Using a knife, mark top of dough into six wedges similar to pie slices, being careful not to cut all the way through the dough.
Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm.
In the meantime, preheat broiler.
Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden.
Serve immediately.


{Potato Croquettes}

PREP 10 mins
COOK 20 mins
This is a easy and tasty side dish. The croquettes can be made into smaller portions for appetizers. It is also lends itself as recipe that can be adapted easily to personal tastes and cooking styles.Skip to Next Recipe Nutrition
8 Croquettes

680 g. prepared mashed potatoes
6 slices crumbled cooked bacon
3 tablespoons plain yogurt
1 chopped green onion
2 cups seasoned bread crumbs
1⁄4 teaspoon garlic salt
1⁄4 teaspoon white pepper


Preheat oven to 400 degrees.
Mix all of the ingredients except 1 cup bread crumbs.
Shape mixture into 8 balls.
Flatten croquettes to 3/4 inch thick.
Roll croquettes in remaining bread crumbs.
Place on non-stick pan and bake for 20 minutes turning once.


{Potato Bread}

1hr 5mins
PREP 20 mins
COOK 45 mins
Easy bread recipe taking about 3 hours from start to eating. First-timers can be successful with this bread if they aren't intimidated by the slight stickiness of the dough. This is an adaptation from Bernard Clayton's New Complete Book of Breads. The loaves are soft and evenly textured.Skip to Next Recipe INGREDIENTS
2 loaves

2 medium potatoes, peeled and cut in smallish chunks
2 cups water
5 1⁄2 cups bread flour or 5 1⁄2 cups all-purpose flour (approximately)
4 1⁄2 teaspoons dry yeast
1 tablespoon kosher salt
2 tablespoons sugar
1⁄4 cup butter


Boil the peeled potatoes in the 2 cups of water in a saucepan until fork tender.
Place 3 cups of flour with yeast, salt, and sugar into a mixing bowl and blend.
After potatoes are tender, reserve liquid, and rice (or mash) the potatoes.
Add riced potatoes back into pan with the 1 3/4 cups (add more water if you don't have the total amount reserved) reserved liquid, and add the butter, heating until butter is just melted.
Pour the butter/potato mixture into the mixing bowl with the flour mixture.
Mix with paddle until blended and then change to dough hook to incorporate more flour by 1/4 cupfulls (adding a total of another 2 cups equalling 8 additions or a bit more until the hook and dough rotate easily together).
Knead with the dough hook for 10 minutes.
(dough will remain slightly sticky).
Place dough into a large greased bowl and cover with plastic wrap allowing to double in volume; about 1 hour.
When fully risen, punch dough down and move to a floured surface.
Slice into 2 equal pieces.
Flatten one piece into a long oval, fold in half lengthwise, pinch that seam, fold under the outer ends, and place into a loaf pan.
With other piece, cut into 3 equal parts, rolling each piece into a long cylindrical piece with your hands.
Braid these 3 pieces together, pinching and tucking in ends and place on a greased cookie sheet.
Cover both loaves with waxed paper (or parchment) and allow to rise for an additional 40 minutes.
During the last 20 minutes of rising time, preheat oven to 400 degrees Fahrenheit.
When fully risen, place both loaves in preheated oven and bake for 15 minutes.
After those 15 minutes, lower heat to 350 degrees Fahrenheit and continue baking for an additional 25-30 minutes until slightly golden and hollow sounding when tapped.
Remove from oven and immediately and carefully place on racks to cool.


{Potato and Cheese Scones}

Tiempo de preparación: 15 minutos
Tiempo de cocción: 20 minutos

El excelente sabor del queso en estos scones que lucen como galletitas combina muy bien con sopas y con chilies. Es mejor servir caliente.

Porciones: 6 unidades

En el mercado

1 y 1⁄2 tazas (192 g) de harina 0000
2 y 1⁄4 cucharaditas de polvo de hornear
3⁄4 cucharadita de sal
1⁄4 taza (57 g) de manteca fría
1⁄3 taza (35 g) de queso cheddar rallado
2⁄3 taza de papas pisadas tipo puré
1⁄4 taza (60 ml) de leche
1 yema de huevo batida (opcional)

En la cocina

1) En un bowl mediano, combinar la harina, con el polvo de hornear y la sal.
2) Cortar la manteca hasta que tenga la consistencia de migajas.Agregar el queso y revolver.
3) En un bowl pequeño, combinar las papas con la leche. Agregar la mezcla de la harina y revolver hasta obtener una masa suave.
4) Colocar sobre una superficie levemente enharinada y amasar 6 veces.
5) Formar una base lisa y cortar círculos de 20 cm. de alrededor de 1,3 cm de grosor. Colocar en una fuente enmantecada y enharinada.
6) Pincelar la superficie con yema de huevo.
7) Cocinar a 220° C durante 20 minutos, hasta que hayan levado y estén dorados.
8) Servir caliente.

{Potato Salmon Patties}

PREP 15 mins
COOK 10 mins
From All Recipes Reminds me of the salmon cakes my Mum used to make.Skip to Next Recipe


420 g. salmon cooked
2 eggs, beaten
1⁄4 cup (60 g) garlic and herb seasoned dry bread crumb
1⁄4 cup (60 g) dry potato flakes
1 medium onion, minced
1 garlic clove, minced
1⁄4 teaspoon dried dill weed
1⁄4 teaspoon celery salt
salt and pepper
2 tablespoons olive oil


In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper.
Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
Heat olive oil in a medium skillet over medium heat.
In batches, cook patties about 5 minutes on each side, until lightly browned.


{Champ, a mashed potato dish from Ireland}

PREP 10 mins
COOK 20 mins
This recipe comes from the 1983 cookbook, Traditional British Cooking.Skip to Next Recipe INGREDIENTS
8 medium potatoes, peeled, sliced
1 medium onion, sliced thin
1 1⁄2 cups buttermilk (actually ALMOST 1 1/2 cups)
4 green onions, trimmed
2 tablespoons unsalted butter
1⁄8 teaspoon salt, to taste
1⁄8 teaspoon ground pepper, to taste

In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.

{Blarney Cheese and Onion Tart}

La masa y el relleno pueden ser preparados un día antes.

Porciones: 8-10

En el mercado

- Masa

1 y 1/2 tazas de harina 0000
1/4 cucharadita de sal
1/2 taza de manteca fría, cortada en pedazos
1/4 taza de crema de leche
1 yema de huevo

- Relleno

1/4 taza de manteca
760 g. de cebollas, cortadas finamente
1 taza de "half and half"
3 yemas de huevo
1 huevo
Nuez moscada molida
1 taza (115 g.) de queso Blarney rallado (puede reemplazarse por queso Fontina o Swiss cheese)

En la cocina

- Masa

1) Mezclar la harina y la sal en una procesadora.
2) Agregar la manteca y mezclar usando los giros de encendido y apagado, hasta obtener una mezcla desprolija.
3) Mezclar la crema con las yemas de huevo. Agregar a la harina y mezclar usando los giros de encedido y apagado hasta que la mezcla comience a formar grumos. Formar una bola, aplanar y colocar en una fuente. Dejar refrigerar durante 30 minutos.
4) Precalentar el horno en 220°C.
5) Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Trip edges. Line crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Continue to bake until pale golden, piercing crust in pan bottom with fork if dough bubbles, about 15 minutes. Transfer to rack and cool.

- Relleno

1) Derretir manteca en una sartén a fuego mediano-bajo.
2) Agregar las cebollas y saltearlas hasta que estén doradas y blandas, mezclando frecuentemente, alrededor de 45 minutos. Salpimentar y dejar enfriar.
3) Cover crust and let stand at room temperature. Cover onions and refrigerate.
4) Precalentar el horno a 160°C.
5) Batir la mezcla "half and half", las yemas y el huevo, en un bowl mediano. Condimentar con nuez moscada, sal y pimienta.
6) Extender las cebollas sobre la masa, esparcir el queso rallado y agregar la mezcla "half and half" por encima.
7) Cocinar hasta que el relleno estén dorado, alrededor de 50 minutos.
8) Enfriar ligeramente. Servir tibio o a temperatura ambiente.

martes, 17 de marzo de 2015

{Chicken & Leek Pie}


En el mercado

- Masa

2 tazas de harina
100 g. de manteca fría, cortada en cubos pequeños
1/2 taza de leche
1/4 cucharada de sal
1 yema de huevo

- Relleno

4 tazas de pollo cocidoo, cortado en cubos pequeños
1 tallo largo de puerro, cortado finamente (alrededor de 2 tazas)
1/2 taza de crema de leche
1 y 1/2 tazas de caldo de pollo
3 cucharadas de harina
40 g. de manteca
1/2 cucharada de sal
1/4 cucharada de pimienta blanca
1/2 cucharada de aceite
1 cucharada de estragón o romero o tomillo o salvia o mejorana*

* la receta original utiliza estragón pero se puede usar el condimento que se desee.

En la cocina

- Masa

1) En un bowl, mezclar la harina con la sal.
2) Cortar la manteca en la mezcla de harina hasta lograr un crumble.
3) Agregar la leche y mezclar hasta lograr una masa homogénea.
4) Cubrir y dejar enfriar en la heladera durante 20 minutos.

3. Switch oven to 200 C.

4. Get hold of a 22 cm springform pan. Divide the dough into three portions. Put two portions together and knead two or three times, then roll out into a large circle (27 to 28 cm) of 4 mm thickness on a lightly floured surface. Roll another circle of about 18 to 19 cm (I've decided to give metric measurements only; it's high time Americans catch up with the rest of the world), cutting out a bit of pastry to make a couple of leaves. Line the pan with the larger circle of pastry, letting the sides overhang. Trim or press the overhanging edges so that the overhang (about 3 cm) is the same width all around. Spoon the filling into the pie, place the smaller circle of pastry over the chicken filling and fold the overhanging pie pastry of the larger circle over the top. Cut 3 to 4 small slits on the pie top with sharp scissors, decorate with the pastry leaves and brush a beaten egg yolk all over the top.

5. Bake in lower oven for 30 minutes until pastry is golden brown.

- Relleno

1) En una cacerola pequeña, agregar 1/2 cucharada de aceite o manteca y freír el puerro durante 5 minutos o hasta que esté blando. Colocar el puerro en un bowl.
2) Derretir la manteca en la misma cacerola sobre fuego suave y agregar la harina. Mezclar bien durante 3-4 minutos y apagar el fuego (la mezcla no debe ponerse marrón).
3) Con un batidor pequeño, agregar el caldo y mezclar bien. Luego, agregar la crema, la leche, el pollo, el puerro y, finalmente, el condimento.
4) Dejar enfriar el relleno completamente.

{Raisin Scones}

The Raisin Scones are a hit with my boys as they are buttery. I made this with grated Cheddar or Parmesan cheese at home as my boys do not like raisins.


2 cups (500ml) all-purpose flour
1/4 cup and 1 tablespoon granulated sugar
4 teaspoons (18ml) baking powder
1/2 teaspoon (2ml) salt
1/2 cup (125ml) cold unsalted butter, cubed
1/4 cup (50ml) sultana raisins
1 egg
3/4 cup (175ml) milk

Source: unknown via Minoo
 In a large bowl, whisk together flour, sugar, baking powder and salt.
 With a pastry blender, 2 knives or fingertips, cut in cubed butter until it resembles coarse crumbs with a few larger pieces. Mix in raisins.
 In a glass measuring cup, beat egg with a fork.

 Add enough of the milk to make 1 cup (250ml), stirring to blend.
 Remove 2 tablespoons (25ml) and set aside.

 Pour remaining milk mixture, all at once, into center of flour mixture.
 Stir with a fork just until dough comes together to form a wet dough.
 Using hands, shape into a ball. Transfer to a lightly floured surface; pat out into a scant 3/4-inch (2cm) thickness. Using floured 2-inch (5cm) round cutter, cut out biscuits. Repeat with scraps once.
 We simply make golf ball size ball and lightly flatten it by hand.
 Place on parchment paper lined baking sheet.

 Brush with reserved milk mixture.

 Baked in a 425F (220C) preheated oven until risen, golden and firm to the touch, about 12 to 14 minutes. At home, I bake them at 375F for 10 to 12 minutes as I find the bottom brown too much.
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{Irish Sweet chicken}

Pollo agridulce

1 pollo cortado en trozos
½ taza de aceite vegetal o de maíz
1 taza de salsa de soja
3 cucharas de té de ajo picado
1 cuchara de jengibre (ginger) picado
½ taza jugo naranja
½ taza de miel

1\ Colocar los trozos de pollo en un bowl de vidrio, cubrir y marinar durante 1 hora.
2\ Remover del marinado y asar de 10 a 15 minutos.
3\ Colocar el marinado y cocinar durante 20 minutos.
4\ Colocer en una fuente, desechando el marinado y servir como “appetizer”.

{Nigel’s lazy loaf}

Nigel’s lazy loaf

Less than 30 mins
preparation time
10 to 30 mins
cooking time
Makes 1 medium-sized loaf

Add "Nigel’s lazy loaf" to FavouritesAdd to Favourites  Nigel’s lazy loaf
Nigel Slater proves that making your own bread doesn't have to be time-consuming or hard work. Try his quick soda bread.
225g/8oz wholemeal flour
225g/8oz plain flour
½ teaspoon sea salt
1 teaspoon caster sugar
1 teaspoon bicarbonate of soda
350ml/12fl oz buttermilk
Preparation method
Preheat the oven to 220C/425F/Gas 8. Put a large casserole dish and its lid into the oven.
In a large bowl, mix the flours, sea salt, sugar and bicarbonate of soda together with your fingers. Pour in the buttermilk, bringing the mixture together as a soft dough. Working quickly (the bicarbonate of soda will start working immediately), shape the dough into a shallow round loaf about 4cm/1½in thick.
Remove the hot casserole dish from the oven, dust the inside lightly with flour then lower in the dough. Cover with the lid and return to the oven.
The bread should be ready after 25 minutes. Remove from the oven and leave in place for 5 minutes before turning out and leaving to cool slightly before eating. (Soda bread is best eaten warm.)


{Champ, a Mashed Potato Dish (Ireland)}

 Sydney Mike  98.00%;  (10)

PREP 10 mins
COOK 20 mins
This recipe comes from the 1983 cookbook, Traditional British Cooking.Skip to Next Recipe INGREDIENTS
8 medium potatoes, peeled, sliced
1 medium onion, sliced thin
354.88 ml buttermilk (actually ALMOST 1 1/2 cups)
4green onions, trimmed
29.58 ml unsalted butter
0.59 ml salt, to taste
0.59 ml ground pepper, to taste

In lightly salted boiling water, cook potatoes until just tender, about 15-20 minutes, then drain.
In a saucepan over low heat, cook the onion in buttermilk for 5 minutes.
Add onion & buttermilk to potatoes & mash well, to a creamy consistency.
Finely chop green onions & beat into the potato mixture along with the butter, then season with salt & pepper, to taste.



Less than 30 mins
preparation time
10 to 30 mins
cooking time
Serves 6-8

Add "Champ" to FavouritesAdd to Favourites  Champ
Looking for an easy mashed potato recipe? James Martin's creamy champ is perfect with sausages or pork chops.
1.35kg/3lb potatoes, well scrubbed and left whole in their jackets
290ml/½ pint milk
85g/3oz butter
salt and white pepper
1 large bunch spring onions, finely chopped
Preparation method
Boil the potatoes in salted water until soft. Drain and remove from the pan. Leave until just cool enough to peel. Mash thoroughly.
Boil the milk and add to the potato, together with the spring onions.
Season and stir well.
Pile into a serving dish.
Make a well in the centre and add the butter. Serve immediately.


{Guinness Cupcakes With Bailey's Frosting}

  DrGaellon  92.40%;  (37)

1hr 5mins
PREP 40 mins
COOK 25 mins
The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at to Next Recipe INGREDIENTS
24 cupcakes

236.59 ml unsalted butter
236.59 ml Guinness stout
158.51 ml Dutch-processed cocoa powder, sifted
236.59 ml light brown sugar
4.92 ml table salt
473.18 ml all-purpose flour
236.59 ml white sugar
6.16 ml baking soda
118.29 ml sour cream

118.29 ml unsalted butter
946.36 ml confectioners' sugar
0.25 ml table salt
44.37 ml irish cream (Bailey's or Carolan's)
14.79 ml milk
green sprinkles

Preheat oven to 350°F Grease 24-30 cupcake cups, or fill with paper liners.
In a saucepan, heat the butter, Guinness, cocoa and brown sugar, whisking often, until the butter is melted and the mixture is smooth. Remove from heat and allow to cool to room temperature.
Into the work bowl of a stand mixer (or into a large mixing bowl), sift together salt, flour, white sugar and baking soda. Add the cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes or until smooth.
Divide the batter evenly amongst the cupcake cups. Bake in preheated oven 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean. Cool in pan 20 minutes, then remove and transfer to a cooling rack until completely cooled.
Meanwhile, in (cleaned) work bowl of stand mixer, cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonsful at a time until it has all been absorbed into the butter. Add Bailey's and milk until spreadable consistency is achieved.
Frost cupcakes with Bailey's frosting. Sprinkle with green jimmies.


{Simply Rich Cheddar Scalloped Potatoes}

  SaraFish  95.20%;  (22)

1hr 10mins
PREP 10 mins
COOK 1 hr
Easy potato dish that's real comfort food! Simple and rich, made fresh at home with common pantry ingredients. Never buy a box of Betty Crockers Scalloped Potatoes again! Easy to halve the measurements to make a 4 serving size.Skip to Next Recipe INGREDIENTS
1onion, chopped
59.16 ml margarine
59.16 ml flour
2.46 ml salt
1.23 ml pepper
473.18 ml milk
118.29 ml half-and-half
1419.54 ml potatoes, peeled and sliced
473.18 ml cheddar cheese, shredded

Use a big pot.
Saute chopped onions in margarine til soft but not browned.
In small bowl, combine flour, salt and pepper.
Stir flour mixture into onion mixture then add milk and half and half and stir and cook over medium heat until mixture begins to thicken (about 3 minutes).
Turn off heat.
Add 1 1/2 cups shredded cheddar to the sauce and stir til melted and smooth.
Add sliced potatoes and stir well to combine.
Pour mixture into a 9 by 13 casserole dish that you have sprayed with Pam.
Cover with foil and bake at 350 for 35 minutes.
Remove from oven, take foil off and sprinkle reserved 1/2 cup cheese over top (or more as desired).
Return to oven to bake another 30 minutes or so or until potatoes are soft, cheese is melted and edges begin to lightly brown.
Let stand a few minutes before serving to allow sauce to thicken.


{Irish Cream Brownies}

Tiempo total: 45m
Preparación: 15m
Tiempo de cocción: 30m

Porciones: 12-16
Molde: 33x23 cm (13x9-inch)

En el mercado

- Para la masa

1 caja de mezcla para brownies de 610 g. (como Duncan Hines)
118 ml de Irish Cream (como Baileys)
118 ml aceite
2 huevos

- Para el frosting

118 ml manteca blanda
473 ml de azúcar impalpable
59 ml Irish Cream (como Baileys)

- Para el glaseado

28 g de chips de chocolate (o 28g de chocolate en barra con 1 cucharada de manteca)

En la cocina

- Para la masa

1) Calentar el horno a 180°C (350°F) y enmantecar la basa del molde.
2) En un bowl grande, combinar los ingredientes para los brownies y mezclar suavemente (unas 50 veces) con una cuchara.
3) Extender en el molde y cocinar durante 20 minutos. No cocinar de más.
4) Enfriar completamente.

- Para el frosting

1) En un bowl pequeño, batir la manteca hasta que esté liviana y esponjosa.
2) Agregar los ingredientes restantes.
3) Agregar más Irish Cream si está muy densa.
4) Colocar sobre los brownies fríos y llevar a la heladera.

- Para el glaseado

1) Colocar una sartén pequeña a fuego suave, derretir los chips de chocolate (o el chocolate con la manteca).
2) Revolver de vez en cuando.
3) Salpicar con el galseado sobre los brownies fríos (heladera)

{Colcannon Potatoes}

PREP 20 mins
COOK 20 mins
A different and colorful twist to an ol' Irish favorite. Great on St. Pat's Day or anytime you have a taste for corned beef. This can easily be pared down for fewer servings. All ingredient amounts can be "winged".Skip to Next Recipe INGREDIENTS
907.18 g red potatoes, scrubbed & quartered, DO NOT peel
3 large carrots, peeled, halved and cut into 2-inch chunks
453.59 g green cabbage, cored and chopped into 1 inch pieces
1parsnip, peeled, halved and cut into 2-inch pieces (optional)
6-8scallions, cleaned and sliced with green tops
78.07 ml fresh flat leaf parsley, course chop
59.16-118.32 ml butter, softened
sea salt
59.14 ml half-and-half cream, for thinning if desired (OPT)
2.46 ml black pepper

In a Dutch oven or deep pot, layer ingredients, bottom to top> Potatoes, carrots, cabbage, scallions.
Cover the potatoes and carrots with cold water, just enough to cover potatoes and carrots. The other vegetables will steam during cooking to desired tenderness. Add salt to taste.
Bring to a boil, then reduce heat to maintain a gentle simmer. Cook, covered until potatoes are near fork-tender, carrots crispy tender, about 15-20 minutes.
Drain and return all ingredients to pot.
Mash the mixture while adding butter and parsley. The potato mixture should be coursly mashed & thick. Add milk for thinning if desired.
Serve hot with sliced corned beef.
NOTE: if it's too thin, add instant potatoes until desired consistency is reached.


{Irish colcannon}


Tiempo de preparación: 20 minutos
Tiempo de cocción: 20 minutos

Porciones: 6

En el mercado

1,4 k. de papas peladas
15 g. de sal
240 g. de manteca
200 ml. de leche
1 repollo verde pequeño, cortado finamente
1 cebolla pequeña, cortada finamente
4 cebollas de verdeo, cortada finamente
230 g. de panceta
Sal y pimienta negra

En la cocina

1) Pelar y cortar en cuartos las papas. Agregarlas a una cacerola grande y cubrir con agua fría. Agregar una cucharada de sal y llevar a hervor hasta que estén blandas, alrededor de 20 minutos.
2) En una sartén, dorar la panceta cortada en tiras pequeñas. Escurrir y reservar.
3) En la misma sartén, con la grasa de la panceta, saltear el repollo, con la cebolla  común y las de verdeo, hasta que estén blandos y transparentes, alrededor de 10 minutos.
4) Pisar las papas junto con la manteca y la leche. Agregar la panceta y la mezcla de repollo y cebollas. Salpimentar a gusto.
5) Servir tibio / caliente.

{Beer Bread}

  Gerald Norman  95.80%;  (775)

1hr 3mins
PREP 3 mins
COOK 1 hr
Per, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.Skip to Next Recipe INGREDIENTS
709.77 ml flour (sifted)
14.78 ml baking powder (omit if using Self-Rising Flour)
4.92 ml salt (omit if using Self-Rising Flour)
59.14 ml sugar
340.19 g can beer
118.29 ml melted butter (1/4 cup will do just fine)

Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.


{Potato Farl}

  Coasty  100.00%;  (1)

PREP 15 mins
COOK 40 mins
Traditional Welsh recipe from my Nan.Skip to Next Recipe INGREDIENTS
566.99 g potatoes
29.58 ml butter, melted
236.59 ml flour
2.46 ml salt
73.94 ml vegetable oil

Peel potatoes and boil until fork tender.
Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt.
Gather mixture into a ball; turn onto lightly floured surface.
Knead lightly until smooth. Divide dough in half.
Roll out one half into an 8 inches (20 cm) circle, about 1/4 inches thick. Cut into quarters; set aside.
Repeat with remaining dough.
In large nonstick skillet, heat half the oil over medium-high heat.
Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary.
Serve warm.


{Twice- Baked Potato Casserole}

  evelyn/athens  95.40%;  (14)

1hr 5mins
PREP 25 mins
COOK 40 mins
The flavour of twice-baked potatoes in an easy casserole dish (no cream soups!) for everyone to share.Skip to Next Recipe INGREDIENTS
1133.98 g potatoes, peeled and quartered
59.16 ml butter
354.88 ml cheddar cheese or 354.88 ml swiss cheese, grated and divided
177.44 ml milk
118.29 ml sour cream
177.44 ml sliced scallions or 177.44 ml green onion
5 slice bacon, cooked crisp
salt and pepper

Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.


{Triple Threat Guinness-Cheese Spread}

  Molly53  86.60%;  (9)

PREP 10 mins
COOK 0 mins
A palate-pleasing blend of cheese and beer.Skip to Next Recipe INGREDIENTS
2 cups
226.79 g sharp cheddar cheese, cut up
56.69 g blue cheese, cut up
85.04 g cream cheese, cut up
4.92 ml caraway seed
4.92 ml paprika
118.29 ml Guinness stout

Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
Add caraway seeds, paprika and beer.
Process until smooth.
Transfer to a serving bowl or crock.
Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.


{Traditional Irish Shepherd's Pie}

  GrumpyIrishLady  95.40%;  (160)

PREP 20 mins
COOK 20 mins
Posting this per a request. I've said it once and I'll say it again there is nothing Irish about Corned Beef and Cabbage, but Shepherd's Pie has always been and still is a staple of traditional Irish cooking. This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. The British use lamb in their Shepherd's Pie, but we've always used beef. Do whatever you prefer or even try turkey if you're watching fat content. This sauce is lovely and rich and should go well with any meat. You can use fresh or leftover mashed potato. I usually use 3 tbsp of ketchup instead of the 2tbsp of tomato paste as I like the hint of sweetness, but traditionally the paste would be more sound! You can also make individual pies which are always a hit with the kids. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed. Enjoy! :)Skip to Next Recipe INGREDIENTS
1 pie
14.79 ml olive oil
4.92 ml black pepper
453.59 g ground beef or 453.59 g lamb
1 large onion, finely diced
3-4 large carrots, finely diced
236.59 ml frozen peas
3-4 sprig fresh thyme, finely chopped
29.58 ml flour
14.79 ml butter
1 glass red wine
29.58 ml tomato paste
29.58 ml Worcestershire sauce
236.59 ml chicken stock
1 large quantity mashed potatoes (estimating 1L or 6 cups, fresh or leftover)
1egg, beaten
grated parmesan cheese (optional)

Pre-heat oven to 200C/400°F.
Saute carrots in the olive oil until starting to get tender.
Add in the onions and saute for a minute or two then add the meat.
Season with black pepper and thyme.
Cook until browned then drain fat.
Add the butter and peas.
Sprinkle with flour and stir through.
Add tomato paste, wine and Worcestershire sauce.
Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
Bake for about 20 minutes or until the potato is nice and browned on top.
Serve as is or with some crusty bread to mop up that yummy sauce!



  Chef Kate  92.40%;  (8)

PREP 25 mins
COOK 0 mins
Boxty is essentially potato cakes using both grated and mashed potatoes. The word comes from the Irish bac-stai, for the traditional cooking of potatoes on the hob (bac) over an open fire (stai.) Margaret Johnson ("The New Irish Table") gives this recipe for a boxty from a restaurant in Killarney, County Kerry, using only grated potatoes. She recommends serving it with bacon and cabbage or Irish stew.Skip to Next Recipe INGREDIENTS
16 potato cakes
453.59 g boiling potato, peeled
1 large onion, finely chopped
2eggs, beaten
2.46 ml salt
2.46 ml fresh ground pepper
1.23 ml nutmeg, freshly grated
29.58 ml flour
29.58-59.16 ml unsalted butter

Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
Using the large holes of a box grater, grate the potatoes into the bowl.
Squeeze the cloth to extract as much of the starchy liquid as possible.
Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
Add the flour and mix well.
In a large skillet, melt 2 tablespoons of the butter over medium heat.
Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
Repeat until all the mixture is used, adding more butter as necessary.
Serve immediately.


{Grilled Potato Skins}

  ~SarahBeth~  95.00%;  (4)

PREP 10 mins
COOK 15 mins
DH and I just saw this on a re-run of Paula Deen the other day! It sounded so good! I had some leftover baked potatoes so we turned them into these! We only used cheese and the sour cream mixture on ours but cover with your favorite fixins! It is really the grilling that makes them sooooo good! Serving size depends on if they are your meal or a side or an appetizer!Skip to Next Recipe INGREDIENTS
8 potato skins
2 large russet potatoes, baked
59.16 ml butter, melted
salt and pepper
236.59 ml shredded cheddar cheese
6 slice bacon, cooked and crumbled
236.59 ml sour cream
29.58 ml prepared horseradish
44.37 ml sliced green onions
118.29 ml chopped tomato
chopped chives, for garnish

Cut potatoes in half.
Preheat grill to medium heat.
Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.


{Onion Parmesan Roasted Red Potatoes}

  TheDancingCook  92.00%;  (113)

PREP 10 mins
COOK 50 mins
Very easy, very little prep. I use to buy a product made by Lipton, which came in a bottle and you poured it over your diced potatoes and baked/grilled the dish. They have since discontinued the product, so I have found this to be the next best thing.Skip to Next Recipe INGREDIENTS
907.18 g red potatoes, sliced 1/2 inch thick
78.07 ml vegetable oil
28.34 g envelope dry onion soup mix
grated parmesan cheese

Combine all ingredients in a large plastic bag, seal and shake until well coated.
Empty bag into a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally.
Uncover and bake 15 minutes longer or until potatoes are tender.
*I think they even taste better more browned and crispy, so you may want to turn up the temp after uncovering and cook them longer.
You could also make this on the grill, covered in foil in an aluminum pan. Grill for 1 hour, turning potatoes occasionally.

{Key Lime Bars}

PREP 10 mins
COOK 50 mins
Here's a great Key Lime bar for us Parrotheads! ENJOY!!!Skip to Next Recipe INGREDIENTS

29.58 ml sugar
44.37 ml confectioners' sugar (or Splenda)
118.29 ml butter, room temperature, cut into pieces
236.59 ml flour

59.14 ml key lime juice, plus
29.58 ml key lime juice (fresh or bottled)
3 large eggs
177.44 ml sugar, plus
29.58 ml sugar (or Splenda)
44.37 ml flour

Preheat oven to 325ºF.
Just remember to line the pan with foil and leave an overhang, this will make it easier to remove the whole thing and cut them.
In food processor combine sugars, and butter.
Pulse a few times to incorporate.
Add 1 cup flour and pulse a few times more to pebbly consistency.
Press mixture over bottom of a greased 8-inch square pan.
Bake 20 minutes until edges begin to brown.
Remove to rack to cool.
Combine lime juice, eggs, sugar and flour.
Beat for 1 minute on medium until slightly frothy.
Pour over cooled crust and return to oven until filling is set about 30 minutes.
Allow to cool completely in pan.
Dust with confectioners sugar.
Cut into 2 inch squares.

{Shepherd's pie with cheesy mashed potatoes}

Este plato irlandés, también encontrado en Inglaterra, es tan delicioso que se podría hacer mal e igualmente, al comerlo, tendrías la sensación de estar en el cielo.

En mi caso, probé esta receta en el pub irlandés Emmett O'Lunney's de New York, ubicado en Broadway. Una verdadera delicia de Irlanda.

Porciones: 12
Fuente: 23 x 33 cm.

En el mercado

- Shepherd's pie

2 cucharadas (28 g) de manteca
2 cucharadas de aceite de oliva
2 cebollas, cortadas en dados pequeños
3 zanahorias, cortadas en dados pequeños
5 tallos de apio, cortados en dados pequeños
7 dientes de ajo, picados
2 cucharadas de sal
Pimienta negra, a gusto
2 cucharadas colmadas de extracto de tomate
1,5 k. de carne picada vacuna o de cordero
3 cucharadas de salsa Worcestershire (opcional)
200 ml. de caldo de carne
1⁄2 taza de arvejas (opcional)

- Cheesy mashed potatoes

3 k. de papas, peladas y cortadas en cuartos
200 g. de manteca
100 ml. de crema doble
400 g. de queso cheddar rallado
2 cucharadas de sal
Pimienta negra, a gusto

En la cocina

- Cheesy mashed potatoes

1) Llenar una cacerola grande con agua fría. Agregar la sal y las papas y cocinar durante 20 minutos.
2) Colar las papas y volverlas a la cacerola para pisarlas. Agregar la manteca y la crema. Pisar bien hasta obtener una consistencia suave.
3) Agregar el queso y mezclar bien.
4) Salpimentar.

- Shepherd's pie

Empezar mientras las papas están cocinándose.

1) Precalentar el horno a mínimo.
2) En una sartén mediana, agregar la manteca y el aceite de oliva. Saltear las cebollas, las zanahorias, el apio y el ajo hasta que estén blandas, de 7 a 10 minutos. Salpimentar.
3) Una vez que los vegetales estén blandos y comiencen a dorarse, agregar el extracto de tomate y mezclar bien.
4) Agregar la carne picada y cocinar hasta que ésta no esté más rosada, alrededor de 10 minutos.
5) Agregar la salsa Worcestershire y el caldo de carne. Salpimentar.
6) Cocinar durante 10 minutos adicionales. Agregar las arvejas.
7) Esparcir la mezcla sobre una fuente de horno de 23 x 33 cm. Encima, cubrir con el puré de papas.
8) Cocinar a horno suave, alrededor de 20 minutos.

Nota: les dejo el video para que vean, rápidamente y en mayor detalle, la preparación.

También les dejo los datos del pub, por si tienen la maravillosa oportunidad de visitar New York.

Emmett O'Lunney's
Irish Pub
Dirección: 210 W. 50th Street, between 8th & Broadway
New York, NY 10019
Tel. (212) 957-5100

View Emmett O'Lunney's Irish Pub in a larger map

{Cheeseboard Supper Potatoes}

  French Tart  100.00%;  (1)

1hr 40mins
PREP 10 mins
COOK 1 hr 30 mins
I hope you enjoy this simple recipe for these stuffed spuds; other ideas for what to add include chopped ham or bacon, chopped peppers, fried mushrooms and cream cheese too. These baked potatoes can be made ahead of time, before the final baking, and then can be finished off in hot oven or under the grill just before serving, making them mid-week family friendly! (I used an assortment of cheeses I my recipe, bits and pieces that were cluttering up the fridge, which included Cheddar, Shropshire Blue, Caboc and some Somerset Brie. However, any British cheese would be wonderful in this recipe and you can add your favourites. I would like to bake these spuds with some Single Gloucester or Double Gloucester, Yorkshire Fettle and some Cornish Yarg next time, all favourites of mine. And, if you are serving these cheese stuffed potatoes to the little ones, then familiar hard and crumbly cheeses can be used, such as Red Leicester, Wensleydale, Cheshire or Lancashire)Skip to Next Recipe INGREDIENTS
4 Stuffed Baked Potatoes
4 large baking potatoes
200 g assorted cheese, grated (or mashed)
4spring onions, trimmed and chopped into small pieces
2.46 ml English mustard powder
25 g salted butter
1 little salt & freshly ground black pepper
chopped chives, to serve

Pre-heat oven to 200C/400F/Gas Mark 6.
Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours.
Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.
When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato flesh inside – leaving and empty skin.
Mix the warm potato flesh with cheese and add the butter whilst they are still warm, so it melts. Mix well.
Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.
Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.


{Key Lime Cheesecake Squares}

 William (Uncle Bill) Anatooskin  95.40%;  (25)

1hr 10mins
PREP 20 mins
COOK 50 mins
This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.Skip to Next Recipe INGREDIENTS
36 one and a half inch squares

118.29 ml crushed graham wafers or 118.29 ml crushed graham wafer crumbs
118.29 ml crushed vanilla wafers or 118.29 ml crushed vanilla wafer crumbs
59.14 ml ground blanched almond
59.14 ml butter

226.79 g cream cheese, softened
118.29 ml granulated sugar
1 large egg
9.85 ml grated lime zest
118.29 ml key lime juice, freshly squeezed
14.79 ml tapioca starch or 14.79 ml cornstarch

Preheat oven to 350 F degrees.
In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
Cut in butter using a pastry blender or a fork until mixture is crumbly.
Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
Press wafer mixture firmly in bottom of casserole dish.
Bake in preheated 350 F oven for 15 minutes.
In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
Spread mixture evenly over baked crust.
Return to oven and bake at 350 F for 25 to 30 minutes or until set.
Cool on wire rack.
Chill in refrigerator for at least 1 hour before cutting into squares to serve.
If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
You can also use regular lime juice or use bottled key lime juice.


{Creme De Menthe Brownies}

PREP 30 mins
COOK 25 mins

These are great for St. Patrick's Day. Preparation time does not include time for chilling.Skip to Next Recipe



113.39 g unsweetened baking chocolate
236.59 ml unsalted butter
4 large eggs
473.18 ml granulated sugar
2.46 ml salt
4.92 ml vanilla extract
236.59 ml flour


118.29 ml unsalted butter, softened
473.18 ml sifted confectioners' sugar
59.16 ml green creme de menthe (or use green food coloring plus a dash of peppermint extract)


170.09 g semi-sweet chocolate chips
88.74 ml unsalted butter


Preheat oven to 350 degrees.
Mist 23 x 33 cm. baking pan with cooking spray.
Prepare brownies: In double boiler, melt baking chocolate and 1 cup butter over simmering water; cool slightly.
In medium mixing bowl, beat eggs with a whisk until blended, then add the 2 cups granulated sugar and continue whisking until mixture is light and fluffy.
Add cooled chocolate mixture, salt, vanilla and flour.
Keep whisking until thoroughly blended.
Pour batter into prepared pan and bake 25 minutes.
Remove from oven and leave brownies to cool in pan.
Make filling: Using an electric mixer on medium speed, beat the 1/2 cup butter and confectioners' sugar together until well blended.
Stir in the creme de menthe and blend well.
Spread over cooled brownies.
Refrigerate in original baking pan until filling is firm.
Make icing: Melt the chocolate chips and 6 T butter in the top of a double boiler, stirring until smooth. (You can do this in the microwave, just monitor closely and stir a few times.).
Pour the warm glaze over the filling and tilt pan to distribute the icing evenly.
Refrigerate until chocolate hardens.
To cut, allow brownies to come to room temperature in the pan so chocolate doesn't crack.


{Potato Croquettes With Parmesan}

  WiGal  99.00%;  (21)

PREP 10 mins
COOK 8 mins
Croquettes are delicious with steak and Spinach Stuffed Mushrooms and strawberries dipped in chocolate. They should be shaped into patties and refrigerated ahead of time. The timing here does not include the chilling time. I have changed the directions about refrigerating the patties ahead and the number of patties after looking at the kind reviews. I do love this recipe and hope you do too.:)Skip to Next Recipe INGREDIENTS
473.18 ml mashed potatoes
29.58 ml minced onions
1egg, slightly beaten
44.37 ml grated parmesan cheese
29.58 ml parsley, minced
177.44 ml breadcrumbs
29.58 ml vegetable oil

Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
Shape into 8 patties. At this point, you should refrigerate them.
Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside.
Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.

domingo, 8 de marzo de 2015

{Panes de papa}

Tiempo de preparación: 20 minutos
Tiempo de cocción: 15-20 minutos

Porciones: 8 panes

En el mercado

l /2 taza de harina leudante
1 taza de puré de papas frío
30 g. de manteca fundida
3/4 taza de leche
1/2 taza de queso rallado

En la cocina

1) Calentar el horno a 200° C y enmantecar una fuente para horno.
2) Tamizar la harina y mezclar con el puré de papas. Agregar la leche y la manteca. Formar una masa de consistencia suave y ponerla sobre una superficie enharinada.
3) Amasar con cuidado y separar en 8 porciones. Formar tiras de 25 cm. y anudarlas.
4) Distribuirlas en la fuente enmantecada y ligeramente enharinada. Pintarlas con  la leche restante y echar por encima el queso rallado.
5) Hornear hasta que estén dorados.
6) Servirlos calientes y untados con manteca.


Sir Walter Raleigh introdujo la papa en Irlanda en el siglo XVI y pronto pasó a ser el alimento básico de todo el país.

Fuente: Cocina irlandesa, Anne Wilson