{Ensaladas}

Ensalada de zanahoria


Ensalada de bocconcini, rúcula y tomates secos


Ensalada de quinoa


Ensalada de pasta integral

{Turkey Zucchini Meatballs with Lemon Garlic Yogurt Dip}

TURKEY MEATBALLS RECIPE

Serves 4

INGREDIENTS

1. 1 1/4 lb Ground Turkey
2. 2 Medium Zucchinis
3. 4 Green Onions
4. 1 Egg
5. 2 Cloves of Garlic, chopped
6. 2 tsp Ground Cumin
7. 2 tsp Ground Cayenne
8. 1/2 cup Chopped Mint
9. 1/2 Cup Copped Cilantro
10. 1 tsp Salt
11. 1 tsp Ground Pepper
12. Oil for frying

INSTRUCTIONS

1. Preheat oven to 425 degrees
2. Grate zucchini using cheese grater and finely slice the green onions. Place in a large bowl along with all other ingredients. Mix well with hands.
3. Shape mixture into large meatballs using approximately 1/4 cup of mixture per meatball
4. Pour enough oil to thinly cover a large frying pan. Heat on medium-high and add the meatballs in a clockwise direction, pressing them down lightly with a spatula.
5. Brown on all sides, then transfer to a large baking sheet lined with parchment paper.
6. Bake for approximately 8 minutes
   .

LEMON GARLIC YOGURT DIP

INGREDIENTS

1. 1/2 cup Sour Cream
2. 1/2 cup Greek Yogurt
3. 1 Tbsp Lemon Zest
4. 1-2 Tbsp Lemon Juice
5. 1 small Clove of Garlic, grated
6. 1 1/2 Tbsp Olive Oil
7. 1/2 tsp Paprika
8. Generous pinch of salt and pepper

INSTRUCTIONS

1. Combine all dip ingredients in a bowl and mix well.
2. Cover and chill in refrigerator.

{Spinach dip}

En el mercado

500 g. de espinaca congelada

500 ml. de crema de leche

300 g. de queso crema
200 g. de queso parmesano rallado

200 g. de queso variado rallado

En la cocina

1) Descongelar la espinaca y pasarla por un colador, para sacarle el agua, aplicando presión con una cuchara de madera.

2) En una cacerola con aceite de oliva, agregar la espinaca, la crema de leche y el queso crema, y dejar que reduzca un poco.

3) Cuando esté por hervir, agregar los quesos rallados, y revolver para evitar que el queso se vaya e instale en el fondo.

4) Pasar a una fuente para horno, colocar queso rallado en la superficie y llevar al horno hasta que gratine.

Fuente: Cocineras en acción

{Irish Lemon Pudding}

Adaptado del libro Irish Traditional Cooking.

En el mercado

2 cucharadas de manteca
1/4 taza de azúcar
2 huevos, separados
1/2 taza de harina
2 limones, cáscara y jugo
1 y 1/4 tazas de leche

En la cocina

1) Precalentar el horno a 180.
2) Mezclar la crema y el azúcar hasta hacer una crema.
3) Agregar las yemas una por una, y luego, la harina.
4) Agregar la cáscara de los limones y su jugo, y luego la leche. Mezclar bien.
5) En una batidora, batir las claras hasta que estén firmes y incorporarlas suavemente a la mezcla de limón.
6) Verter la mezcla en una fuente de tarta / torta de 20-23 cm y cocinar durante 40m, o hasta que esté levemente dorado.
7) Espolvorear con azúcar impalpable y servir tibio con crema fresca batida.

Fuente: www.thebakerupstairs.com

{Lucky Spinach Quiche}

It's almost spring (in less than a week)! I already see clovers popping up everywhere, which means that St. Patrick's Day is near. I wanted to make something green for St. Patrick's Day and finally settled on making spinach quiche. And for some extra luck, I decided to shape my quiches like 4-leaf clovers.

I didn't want to buy a clover shaped pan, since I knew it'd get very little use and take up a lot of space. Instead, I did some brainstorming and came up with two different ways to make 4-leaf clover shaped quiches. Both involve disposable aluminum pans, one a muffin pan and one a pot pie dish. So pick and choose depending on which method you like better. The great thing about this quiche recipe is that it's pretty adaptable in terms of ingredients. Overall, these would make a great treat at any springtime party.

Lucky Spinach Quiche

adapted from Smitten Kitchen 

10 oz frozen spinach, thawed and drained
3 eggs
1/3 cup half-and-half (or milk or cream)
1/2 cup grated gruyere or cheddar
1/4 cup grated parmesan
3 oz. cream cheese, room temperature
1/2 cup diced onion (white, red, or green onions)
1/4 tsp salt
1/4 tsp pepper
1/2 recipe pâte brisée (recipe below)

Preheat oven to 425ºF. Mix the cream cheese with the eggs, one at a time. Mix in the half-and-half, salt, and pepper. Then add the rest of the ingredients: spinach, gruyere, parmesan, and onions. Mix. Shape the pâte brisée in either of the two methods described below. After the shape crusts are filled, place the aluminum tins on a baking sheet and bake the quiches for about 20 minutes. Cool for a few minutes.

Carefully remove the quiches from the aluminum tins, line the baking sheet with parchment paper, and place the quiches on the lined sheet. Place the quiches back in the oven for 5-10 minutes until the crust sides crisp up a bit. Let cool for 10 minutes, then serve.

Makes 3 quiches or 12 mini quiches

Pâte Brisée

adapted from Martha Stewart

2 1/2 cups flour
1 cup (2 sticks) butter, chilled and cut into small pieces
1 tsp salt
1/4-1/2 cup ice water

Mix the flour with the salt. Cut the butter into the flour with a pastry cutter or your fingers until it resembles coarse meal. Add the ice water, a little at a time, while gently mixing until the dough sticks together. Split the dough in two. Place each half on a piece of plastic wrap and flatten each into a disc. Wrap the dough in the plastic wrap and refrigerate at least 1 hour, until ready to use.

Makes 2 9-inch pie crusts

Shaping the Crusts

Method 1 (3 quiches)
3 aluminum pot pie pans

1) Take a pair of scissors and cut at four equally spaced points on the edge of the pot pie tin. One snip on the right, one on the left, one at the top, and one at the bottom.

2) Start pushing the cut edges towards one another. Crease the pan side, right under the cut, so that the crease points inwards. Be careful because the edges are sharp.

3) Start rounding out the rest of the pan edge, curving the pan edge.

4) Repeat with the rest of the pan edges.

5) This is what the pan should look like when you're done. Now, lightly spray the pan with nonstick spray.

6) Roll out the dough between two sheets of plastic wrap. Split it into 3 equal squares and place each square in a shaped pan. Have the extra dough stick out inwards at the four points where the pie pan edges overlap.

7) Take some foil and fold 12 little thick rectangles. Spray the rectangles with nonstick spray. Place each rectangle between the extra dough flaps on each crust. Press the dough into the bottom of each pan and around the foil rectangles. Take a fork and lightly prick the interior of each crust. Then use the fork tines to press into the top edge of the crusts. 

8) Refrigerate the crusts for 10 minutes. Then, fill and bake.

Method 2 (12 mini quiches)
2 aluminum 6-muffin tins

1) To shape the muffin tins, from the long side, pull on center of the edge of each muffin cup to a point. Crease side of the cup to emphasize the point (each cup should now look like a raindrop/petal). Lightly spray the two muffin tins.

2) Roll out the pie crust dough between plastic wrap sheets and divide it into 12 squares. Place each dough square in a muffin cup. Press the dough into the muffin tins and trim off extra dough. Use a fork to lightly poke holes on the crust and use the fork tines to press along the top edge of each crust.

3) Refrigerate the lined trays for 10 minutes. Fill the crusts and bake.

Fuente: www.diamondsfordessert.com

{Bacon and Potato Quiche}

Tiempo de preparación: 30 minutos
Tiempo de cocción: 40 minutos

Porciones: 6

En el mercado

2 cucharadas de aceite vegetal
570 g. de papas, cortadas en dados
1 cebolla chica, picada
1 masa para tarta fría
4 huevos grandes
1¼ taza (300 ml) de half-and-half
1 cucharada de perejil picado
½ cucharadita de té de sal Kosher
¼ cucharadita de té de pimienta negra
6 fetas de panceta, cocina y desmenuzada
1 taza (100 g) de queso Swiss, rallado
½ taza (50 g) de queso Cheddar, rallado

En la cocina

1) Calentar el aceite en una cacerola grande antiadherente, a fuego mediano.
2) Agregar las papas y cubrir. Cocinar durante 8 minutos, mezclando ocasionalmente.
3) Agregar la cebolla y cocinar durante 4/5 minutos. Salpimentar y dejar enfriar.
4) Precalentar el horno a 220°.
5) Sacar la masa de tarta de la heladera y colocarla en un molde de tarta de 23 cm.
6) Pellizcar los bordes con los dedos o con un tenedor. Cubrir con una capa doble de papel aluminio. Colocar porotos secos sobre la base. Colocar en el horno durante 10 minutos. Quitar el papel y los porotos y cocinar durante 5 minutos más. Dejar enfriar.
7) En un bowl mediano, mezclar los huevos, el half-and-half, parsley, la sal y la pimienta.
8) Esparcir 3 capas: mitad de la mezcla de papa y cebolla, la mitad de la panceta, y la mitad del queso cubriendo. Repetir las capas una vez más y colocar la mezcla de huevo, por encima de todo.
9) Reducir la temperatura a 180°. Colocar la quiche en el horno y cocinar durante 40 / 45 minutos.
10) Dejar engriar, al menos 20 minutos, antes de cortar.

Fuente: spicysouthernkitchen.com

{Saint Patrick's dinner 2017}

Entrada

Dip de alcaucil
Spinach dip
Potato and cheese scones

Blarney cheese and onion tart
Bacon and potato quiche

Plato principal

Shepherd's pie with cheesy mashed
Pastel de papa puerro pollo
Pollo agridulce

Postres

Irish lemon pudding
Mammy's irish apple pie with Baileys ice cream
Homemade Baileys irish cream

Quizzes

www.gotoquiz.com
www.proprofs.com
www.mapsofworld.com
www.english-area.com
ireland-calling.com
www.buzzfeed.com

http://cincyshopper.com/scalloped-potatoes-ham/

{FDS's five o'clock tea]

Brownies (Mausi Sebess)
Budín de banana
Budín de miel
Lemon pie (ver opción con maracuyá) / Cuadraditos de limón
Tarta de membrillo
Tarta de manzana
Cinnamon roll cake
Torta de maracuyá

Scons de queso (Doña Petrona)
Baguette Dulce María
Scons (Doña Petrona)
Sandwiches de miga
Medialunas con jamón y queso

{Tartas saladas}

http://www.lanacion.com.ar/1984565-tartas-saladas-para-todos-los-gustos