Sweet potato salad, and bacon Risoni

Posted by on Aug 25, 2015 in recipies | Comments Off on Sweet potato salad, and bacon Risoni Ingredients: – 2 large sweet potatoes, peeled and diced – 2 tablespoons olive oil – 200 g smoked bacon – 250 g risoni or orzo pasta – 100 g of feta cheese – 200 g frozen peas – a handful of chopped mint, salt and pepper Incoming Difficulty: Easy Preparation time: 15 minutes Preparation Put the potatoes in a large baking pan and pour the olive oil and salt and pepper on top. Bake them in a preheated oven at 190 ° C, or 5 if gas for 20-25 minutes, until done. Cut the bacon into thin slices. Heat a large skillet over high heat and cold bacon 4 minutes, until crisp and golden. Remove excess oil with a paper book it cocmay. Meanwhile, cook the pasta in a large saucepan of boiling water for 10 minutes or the time specified by the package directions. Add the peas and cook for 2 minutes and drain it. Remove potatoes from oven and toss with pasta and peas. Add the bacon and crumble the feta over; reserve part of both as decoration. Add 2 tablespoons of olive oil and the chopped mint and stir to mix well. Garnish the salad with bacon and feta had booked and serve. &...
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Roasted potatoes stuffed

Posted by on Aug 25, 2015 in recipies | Comments Off on Roasted potatoes stuffed Ingredients: – 2 large sweet potatoes (750g) – 1 can (225g) pineapple, crushed and drained – 1 tablespoon vegetable oil – 1 tablespoon butter – 1 tablespoon brown sugar – 1 tablespoon grated orange rind – 1 teaspoon salt – 2 tablespoons pecans, chopped Main Course Difficulty: Easy Preparation time: 1 hour 20minutes Preparation Preheat oven to 180 ° C. Drill two holes in each potato with a knife. Put them on a baking sheet. Bake until tender, about 50 minutes. Let them cool slightly. Reduce heat to 160 ° C. Cut the potatoes in half lengthwise. Trim off the flesh with a spoon, without tearing the bark, and place in a medium bowl. Separate the bark. Mix pineapple pulp, oil, butter, sugar, zest and salt. Beat with a whisk or hand until fluffy a little. Put the empty shells on baking sheet. Fill them with the mixture thoroughly. Bake for 15 minutes. Spread pecan. Bake 5 more...
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Potato omelette to spanish

Posted by on Aug 25, 2015 in recipies | Comments Off on Potato omelette to spanish Ingredients: – 4 medium sweet potatoes – 1/4 cup olive or vegetable – 1 clove minced garlic – 1 medium white onion, minced – 1 jalapeno peppers, seeded and minced (peppers) – 2 teaspoons parsley, minced – 6 large eggs – Salt and pepper to gunsto Main Course Difficulty: Easy Preparation time: 30 minutes Preparation Peel the potatoes and place in a covered saucepan of water and boil for 20 minutes until almost tender. Do not cook too much. Drain, cool and cut into slices. Add 2 tablespoons oil in a Sarén and fry the garlic, onion and chiles (peppers). Add to the pan the remaining oil and fry the sliced ​​potatoes until golden brown. Place the parsley, coriander, salt, pepper and eggs in a large bowl and when all mixed add the potatoes and cook eggs until set. & Nbsp; &...
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Sweet potato flan

Posted by on Aug 25, 2015 in recipies | Comments Off on Sweet potato flan Ingredients: – 5 eggs – 1 cup milk – 1 cup mashed cooked sweet potatoes – 1 can condensed milk with sugar – 1 teaspoon vanilla esnecia – 1 tablespoon sugar mixed with a teaspoon of cinnamon Dessert Difficulty: Easy Preparation time: 50minutes Preparation Preheat oven to 170 degrees. Beat eggs in a large mixing bowl. Add milk, sweet potatoes, condensed milk and vanilla and mix well. Pour into a deep baking dish, buttering. Espolveree mixed with sugar and cinnamon. Place the container within a boiling water bath and bake at 170 ° aa about 45 minutes till you try with a knife out limipio. & Nbsp; Serves 6 &...
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