Ingredients:
2 Tbsp butter
3 eggs
1/2 cup milk
1/2 cup flour
Dash of salt
1 Tbsp sugar
Directions:
Melt butter in small pan in oven. Mix remaining ingredients. Pour into pan. Bake on 375 (F). Pancakes will be done when fluffy and brown. Top with powdered sugar & lemon juice.
Prep time: 3 minutes?
Source: My mom
Marcos' rating: 6
9.07.2008
Chorizo Pan-Fry
Ingredients:
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
700g small potatoes
225g chorizo
6 spring onions, trimmed & sliced
250g baby plum tomatoes, halved
2 Tbsp chopped parsley
Directions:
Quarter the potatoes, then boil them in lightly salted water until tender. Meanwhile, cut the chorizo into small cubes (we actually just buy the sliced chorizo--like lunch meat--and then half them). Cook chorizo in a wok or large frying pan over high heat until it starts to crisp & the fat runs out. Add the spring onions and baby plum tomatoes to the pan and cook for 3 minutes or until the tomatoes start to soften. Drain the potatoes and toss into the pan with the parsley. Serve warm.
*This dish is so good! We eat it with mexican style rice. You don't need to add any other flavorings or seasonings. We've decided we like this recipe better than some of the paella we order in restaurants.
Prep Time: 20 minutes
Source: Asda Magazine, June 2008 (it's a recipe from here so that's why the ingredients are all measured in grams--sorry)
Variations: Sometimes we add chicken. Once we accidentally put cherry tomatoes instead of plum tomatoes. The plum ones are much better.
Marcos' Rating: 8 (but I'd rate it much higher)
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