Mashed Potato Pancake?

This scrumptious recipe considered as the Spanish version of the world-known potato pancakes is accented with cheese and ham to make it a complete meal which can be served as is. It is best served with eggs for breakfast and as a dish on the side to veggies, fish or meats at lunchtime or dinnertime. This can also be served as a snack to satisfy your craving whenever you just want to nibble on something appetizing.

This recipe uses potatoes that are boiled with the use of salted water till a level of tenderness is reached then mashed and mixed with flour, ham, cheese and butter, and pepper and salt are used to season it to create a batter like dough or pancake. The batter then after being shaped into patties are fried using a skillet till they are golden brown.With the cheese and the ham in every potato pattie, a very flavorful dish is thus made.The grated cheddar cheese used in this dish gives it a sharp flavor for an irresistible taste. The cheese not only contributes to its flavor but also its texture helps keep all the ingredients intact and to prevent the shape of the patties from being ruined especially when they are being shaped and already fried in the skillet.

This recipe is derived from Sarah Ainley’s Around the World in 450 Recipes.Fantastic for breakfast and known as Spanish potato patties, this recipe makes for an appetizing lunch or an appealing dish on the side at dinnertime. You can always prepare it anytime you wish! Wanting free video recipes well better check these out.

Ingredients

1 ¼ lb. potatoes, peeled and cubed
2 tablespoons butter
¼ cup grated Cheddar cheese
4 slices ham, chopped
½ cup all purpose flour
Spray oil
Salt
Freshly ground pepper

1.Using a saucepan, boil the salted water.
2.The potatoes then are added and cooked for 10- 15 minutes until they are tender.
3.Afterwhich the potatoes are drained and then mashed and mixed with the cheese and butter till they are melted.
4.Add the flour and ham. Stir well.
5.It must then be seasoned with pepper and salt.
6.The “dough” must then be divided into 8 and shaped into about ½ in. thick discs.
7.Add oil to a skillet.
8.Afterwhich the potato pancakes must be cooked for 4-5 minutes on all sides till they are golden.
9.Use paper towels to drain them before serving.

Making Your Own Chicken Curry

The history of curry goes back a long way. In fact, there is evidence of it being used in 1700 BC Mesopotamia. While use of curry probably originated in India, it was used in England as early as the 1300’s and probably even earlier. Mention of its use can be found in the first book written on English cooking, written during the time of Richard II (late 1300s).

Curry is used in the cuisine of almost every country and can be incorporated into a dish or even a drink. The word comes from “Kari” which is from the Tamil language and was later anglicized into “curry”. Curry powder itself is not a single spice but a blend of different spices and can be mild or hot. This golden colored spice is one of the oldest spice mixes and is most often associated with Indian cuisine.

Interestingly enough, the word curry has a different meaning on the Western world then in India. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things. In India different curry ingredients are regional. In the West, when we think of curry, we think of curry powder or dishes seasoned with it.

Adapted from the Eating Well Cookbook. The yogurt and curry spices make a rich, creamy sauce for this flavorful dish. Using nonfat yogurt and skinless chicken make this dish healthy, as well. For one of the best cooking videos just feel free to go in the link.

Ingredients

1 tbsp. olive oil
2 medium cloves garlic, minced
1 large onion, minced
1/2 lb. boneless, skinless chicken breasts, cubed
1/4 cup water
4 tsp. curry powder
1/4 tsp. cayenne pepper
1/2 golden, seedless raisins
1/4 cup apricot preserves
2 tbsp. cornstarch
2 cups plain nonfat yogurt
1/2 tsp. coarse ground black pepper

1. Pour oil in large skillet. Sauté garlic and onions until both are golden.

2. Add chicken cubes and sauté until browned.

3. Add water, seasonings, raisins and preserves. Simmer, uncovered, 15-20, until chicken is cooked through, stirring occasionally. The liquid should be mostly absorbed.

4. Measure cornstarch into a small bowl. Add cornstarch, stirring until cornstarch dissolves.

5. Add mixture to skillet, stirring to combine. Simmer, stirring continually, until the sauce thickens, but do not boil.

6. Season with pepper and serve.