1 ½ cups flour
500g carrots or potatoes
3 eggs
½ tsp salt
butter for frying
1. Peel and grate the carrots or potatoes
2. Add the eggs, flour and salt, mix well.
3. Place spoonfuls of the mixture on a hot, greased frying pan & cook on both sides
1. Slice the carrots, turnip and cabbage.
2. Add 2 tbsp oil to a small amount of water, use to stew the carrots, turnip & cabbage.
3. Slice the onions, fry lightly
4. Cook, drain and mash the potatoes
5. Add the prepared onions, s&p and eggs, mix well.
6. Put in an oven proof dish, cover with grated cheese & breadcrumbs.
7. Brown in the oven.
8. Serve with sour cream.
4 potatoes
200g cabbage
2-3 carrots
2-3 onionis
1 turnip
2 eggs
20g grated cheese
1 tbsp breadcrumbs
4 tbsp vegetable oil
s&p to taste
Potato mixture:
6 medium potatoes
juice of 5 lemons
1/2 cup of salad oil
1 raw egg
1 tsp salt
1/2 teaspoon pepper
paprika to taste
filling:
360g tinned tuna, drained
1 cup of mayonnaise
1 cup of sweetcorn
2 avocados, chopped
optional:
cheese cubes
2 hard-boiled eggs
black olives
1. Peel, boil, drain and mash the potatoes.
2. Mix the potato with the rest of the ingredients for the potato mixture.
3. Grease a shallow dish and line with some of the mixture, pressing it down firmly
4. Mix together all teh filling ingredients and pile on to the potato. Level with the back of a fork.
5. Cover the filling with the rest of the potato and seal the edges by pressing with a fork.
6. Turn out the causa on a large plate and decorate with cheese, slices of hard boiled egg and olives.
1. Heat 3 tbsp on the oil in a heavy-based frying pan. Add the onions and potatoes, cover and cook over a medium heat for about 15 minutes, stirring occasionally, until soft and golden. turn off the heat.
2. Remove with a slotted psoon and put to one side to cool for about 5 minutes. Wipe the pan throoughly with kitchen paper or a clean cloth.
3. Add the cooled vegetables, salt and pepper to the beaten eggs and stir well.
4. Heat the rest of the oil in the pan, add the egg and vegetable mixure and cook, uncovered, over a medium heat for 12-15 minutes until the base is set but the centre of the omelette is still slightly creamy.
5. Loosen the edge of the omelette with a spatula and remove the pan from teh heat. Turn the omelette over by holding a large plate firmly over the pan then carefully turning the pan over so the plate is underneath. Then slide the tortilla back into the pan to cook on teh other side for 4-5 minutes.
6. Garnish and serve on a warm plate
4 large eggs, beaten
4 tbsp olive oil
2 onions, finely chopped
3 potatoes, cut into 1cm cubes
salt and black pepper
olives, onion & pepper rings to garnish (optional)
1 kg courgettes
500g minced beef
4 onions, chopped
250g rice
500g tomatoes
salt and pepper
1. Cut off one end of each courgette and remove the seeds witha knife. Be careful not to harm the walls of the courgettes. Aprinkle them lightly with salt and leave them for an hour.
2. Preheat the oven to gas mark 5 / 190C
3. Boil the rice
4. Fry the onions and minced meat gently until they go brown.
5. Stuff the courgettes with minced meat, onions, rice, salt and pepper and place in a well greased baking tin.
6. Peel and cook teh tomatoes and pour over the courgettes.
7. Cook at gas mark 5 / 190C for 1 and a half hours.