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Meat-Stuffed Potatoes

ingredients for 4 people 4 medium potatoes. 200g ground meat (beef, chicken, or pork). 1 onion. 2 garlic cloves. 2 hard-boiled eggs. 150cc cognac and rancio wine. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 2 tablespoons chopped parsley. 120cc extra virgin olive oil. grated cheese (something creamy that melts well). preparation Start by boiling the potatoes — scrubbed clean but with their skins on — in salted boiling water for about 30 minutes. Check that they're cooked through, then let them cool right there in the cooking water. Once they're cool enough to handle, peel them and carefully hollow them out. You want to keep the potato shells intact, so take your time here... Take the scooped-out potato flesh and mash it smooth with a fork. Set this aside for now. In a small bowl, mix the chopped parsley with the 120cc of olive oil. Set that aside too. Now, in a deep skillet with a good glug of hot oil, brow...

Stuffed Omelette Rolls





Here's a lovely cold starter that's perfect for nibbling on warm days. These rolls are light, tasty, and easy to grab with your fingers.


Details

Cost: €0.10 per roll
Preparation time: 15 minutes (for each roll)


Ingredients

For the asparagus rolls (makes about 20)

  • 6 eggs.
  • 30g flour.
  • 2 tablespoons milk.
  • 80g grated cheese.
  • 1 bunch green asparagus.
  • 100g cooked ham.
  • 100g Philadelphia cream cheese.
  • Olive oil.
  • Salt and pepper.

Preparation

Rinse the asparagus and snap off the tough ends. Boil them in salted water until tender, then set aside.
Preheat your oven to 200°C.
Brush a baking dish (about 30x22cm) with olive oil. Beat the eggs in a bowl, add a pinch of salt, then mix in the milk, grated cheese, flour, salt, pepper, and 3 or 4 asparagus spears chopped into small pieces.
Pour the mixture into the prepared dish and bake for about 10 minutes. Check that it's cooked through on both sides — if needed, flip it over and bake for another minute.
Let it cool completely. Spread the cream cheese over the surface, then arrange the chopped cooked ham on top. Lay the whole asparagus spears lengthwise along the omelette so that when you slice the roll, you'll cut right through them.
Roll up the omelette like a jelly roll and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours, though it's even better if you make it the day before.
Once it's chilled and firm, slice into rounds about 2cm thick.

For the tuna rolls (makes about 20)

  • 6 eggs.
  • 30g flour.
  • 2 tablespoons milk.
  • 50g grated cream cheese.
  • 200g tuna in oil.
  • 4 tablespoons mayonnaise.
  • Salt and pepper.
  • Olive oil.

Preparation


Preheat your oven to 200°C.
Brush a baking dish (about 30x22cm) with olive oil. Beat the eggs in a bowl, add salt, then mix in the milk, grated cheese, flour, salt, and pepper.
Pour into the dish and bake for about 10 minutes. Check that it's cooked on both sides — flip if necessary and bake for another minute.
Let it cool down.
Drain and flake the tuna, then mix it with the mayonnaise. Spread this mixture over the cooled omelette, then roll it up like a jelly roll. Wrap it in plastic wrap and chill in the fridge for at least 2 hours.
Once cold, slice into rounds about 2cm thick.
Arrange both types of rolls on a platter and serve with some good olives on the side.

Enjoy!

 

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