Pepinos rellenos de huevo y mayonesa

Riquísimos pepinos rellenos de huevo cocido con una mezcla de huevos, mahonesa, pimienta blanca y perejil

INGREDIENTES
4 pepinos
6 huevos
4 cucharadas de mayonesa
4 cucharadas soperas de perejil picado
1 pizca de pimienta blanca


PROCEDIMIENTO
Primeramente, pelamos los pepinos, los troceamos a lo largo, y les quitamos las semillas.

A continuación ponemos a cocer los huevos, y una vez cocidos les quitamos las cáscaras y los troceamos en pequeñas porciones.

Después añadimos al huevo ... y lo mezclamos todo bien.

Finalmente rellenamos los pepinos con la mezcla y los servimos.


Receta para: 4 personas
Tiempo preparación: 15 Min.
Tiempo de cocción: -
Dificultad: fácil


Receta tomada de Recetas Comidas

Galletitas decoradas

 

           

Fuente: El Caldero de la Paca , Utilísima ,  Botain's Blog , Tortas infantiles y más , Las Recetas de Sara , La Cocina de las Pacas , Como a mi me gusta , Irka , Laurana in Wonderland , Fiesta 101

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Crisp prosciutto, pea & mozzarella salad with mint vinaigrette

Serves 2
Preparation and cooking times: Prep 15 mins, Cook 10 mins


Ingredients
4 slices prosciutto
100g peas , fresh or frozen
1 ball buffalo mozzarella (approx 125g), torn into large pieces
FOR THE VINAIGRETTE
juice ½ orange
1 tbsp olive oil
small handful mint , leaves finely chopped , plus extra small leaves to serve


Method
Heat a frying pan. Without adding any oil, fry the prosciutto slices until wrinkled and crisp. Place on a sheet of kitchen roll, leave to cool, break into large shards, then set aside.

Boil the peas in a pan of salted water for 2 mins until just tender. Meanwhile, mix all the vinaigrette ingredients together, season, then set aside. If making ahead, do not add the chopped mint until ready to serve, as it will discolour. When the peas are cooked, drain, then run them under cold water until completely cool. Pat dry with kitchen paper.

To serve, divide the mozzarella between 2 plates, scatter the peas over and sit the prosciutto shards on top. Drizzle the dressing over and around, and scatter with the mint leaves.


Nutrition Per Serving
372 kcalories, protein 25g, carbohydrate 11g, fat 26 g, saturated fat 12g, fibre 5g, salt 2,23 g


Recipe from Good Food magazine, May 2009 & BBC Good Food

Crispy new potato bake

Serves 4
Preparation and cooking times: Prep 10 mins, Cook 1 hr
Vegetarian, Vegan


Ingredients
1kg Jersey Royal potatoes
handful small capers
2 handfuls stoned black olives
1 tbsp thyme leaves
small bunch rosemary , broken into sprigs
6 tbsp extra-virgin olive oil
1 tbsp white wine vinegar


Method
Heat oven to 240C/220C fan/gas 9. Boil the potatoes until the softer side of cooked, about 12 mins. Drain, slice in half, then tip into a bowl. Tip the capers, olives and herbs on top of the potatoes, then add most of the oil and a little seasoning. Stir together, lightly crushing the potatoes.
Line a medium Swiss roll-type tin with baking parchment, leaving some hanging over the sides. Tip the potatoes into the tin and flatten down. Mix the vinegar and remaining oil, drizzle over the potatoes, then bake for 40 mins until golden.


Nutrition Per Serving
355 kcalories, protein 5g, carbohydrate 41g, fat 20 g, saturated fat 3g, fibre 4g, salt 0,9 g


Recipe from Good Food magazine, June 2009 & BBC Good Food

Halloumi with broad beans & artichokes

Serves 4
Preparation and cooking times: Ready in 30 mins
Vegetarian


Ingredients
oil for frying
½, finely chopped onion
350g broad beans , podded weight (double-podded if you like and have time)
350g peas
4 small, cooked artichoke hearts in oil, quartered
1 lemon , juiced
a handful of mint leaves
250g block of halloumi cheese , thickly sliced


Method
Heat a little oil in a wide saucepan and fry the onion until just soft but not coloured. Add the other ingredients except the mint and halloumi, plus 2 tbsp water. Cover and simmer gently for 5 minutes. Stir in the mint.

Meanwhile grill or fry the halloumi slices until they are golden. Serve the broad beans hot or cold with the halloumi slices and crusty bread or some plain couscous.


Nutrition Per serving
340 kcalories, protein 23,2g, carbohydrate 17,7g, fat 20,1 g, saturated fat 10g, fibre 10,5g, salt 2,4 g


Recipe from olive magazine, July 2006 & BBC Good Food