So simple, so quick and so tasty
200 gr soft butter
350 gr self raising flour
4 eggs
1/2 cup orange juice
100 gr crushed nuts
1 tab grated orange peel
1 cup sugar
sugar powder for the coating
Mix all. put in a pre heated oven for 35-45 minutes. (depend on your oven) . I have used kugelhopf bakind dish.
Isnt it simple?
I bought myself a present today.................. a professional frying pan. I will let you know in the near future, how it works. Can't wait.
I don't know what's with you , guys, but I can eat chicken each day and every way.
Today I have made stuffed one. Stuffed with rice mixed with special mix for rice....LOL ........ oh boy, what a sentence.......... It's always difficult to translate from hebrew to englih. It doesnt sound the same its an understatement.
The chicken spent (as if......Lol) 2 days in marinade.
So what we'll need
1 whole chicken with its skin
1 cup rice
1 bag of small potatoes (op)
spices: ground dry chilli, meatball spice mix, special spice mix for rice, salt
Marinade: 4 tabs silan, 2 tabs soy sauce, 3 tabs grenadin, 3 tabs sweet chilli sauce
Put chicken in a baking dish and pour on it the marinade ingredients. Put in refrigerator for 2 days, turn chicken every 10 hours or so.
Wash rice well . Mix it with the special spices mixture and put in a small pot.
Add 1 cup of water and bring to a boil. Remove from fire. Drain water and insert the rice into the chicken. Close with thooth picks.
Put in a pre-heated oven on 200*C / 400*F for 1 - 1/5 hours.
Sites of the day
http://www.fabulousfoods.com/recipes/Campers/
Enjoy
Elinoar
Hi guys,
Ein Gedi is an oasis on the western shore of the Dead sea, the lowest point on earth, some 400 m. below sea level. Extreme heat and aridity prevail in this desert region throughout most of the year. But perennial fresh water springs (Ein is Hebrew for spring) flow down from the high cliffs of the Judean Desert and have made permanent settlement and agriculture possible since ancient times.
Ein Gedi, a haven with over 800 unique and rare species of trees, shrubs and flowers from all over the world.
We have spend 3 days there. We went on Thursday and came back this afternoon. 1.5 hour drive and it seems like another country.
It was pouring rain here in the center when we left...... and arrived to a not to cool day in the south. Yesterday it became warmer .
On Saturday, I took place in a "10 km walk" race I wear summer cloth. It was hot.
The results were horrible. Obviously, I am not in shape. I blame General winter for it........, some of my lazyness.. and the 6 kilo I gained...... yak.
1:26:40 , 5th among 15 other women in 50-60 age group and 50 among 126 other runners % walkers incl men.
First place at the half marathon race took a man from Kenya. It was a delight to see him. As if gravity doent rule on him. Fantastic.
Just wanted to share some nice pic's from this weekend. Nothing to do with food I am afraid.
Enjoy
Elinoar
Baked rice
2 cups rice
1 purple onion - sliced
1 can of sliced mushrooms
2.5 cups water mix with soup powder
20 gr' butter
Pre heat oven to 180*C / 360*F.
Put rice in baking dish (pyrex). In a skilet fry butter and onion until transparent. Add sliced mushrooms and mix well.
Insert to baking dish the fried onion and mushrooms, cover with water mixed with soup powder. Cover with aluminum foil and bake for 40 minutes.
Delicious
Elinoar
Why vanished you may ask? Cause I made 2 english cake size baking dish yesterday and there is nothing left. Completely nothing........ goes to show, this cake is one of the best ever made.
This recipe is for the memory of Esterke Gershon.
.......
What you need..............?
100 gr' ground poppy seed ( I always buy 4 X 100 gr' each and place it in the frizer)
1 C sugar
100 gr' room temp. butter
2 eggs
2 C flour
1 sack baking powder
1/3 C milk
1/2 C butter milk
1 grated lemon peel.
Pre heat oven to 180*C/360*F.
Combine all.
Bake for 30-40 minutes depends on your oven. The cake is ready when it breaks in the middle.
Sprinkle with sugar powder .
Better double the amount........
The original recipe comes with chocolate glazing. I did without.
Chocolate Muffins
2 1/2 cups self-raising flour
1/3 cup cocoa powder
2/3 cup caster sugar
1 cup choc bits
1 cup buttermilk
2 eggs
150g melted butter
hii have tried ur recipes nd they r really nice.i am from pakistan.line in dubai.i really want to learn a desert named umm ali.i love middle east cuisine.thnx take carenadia hasan
Easy as counting 1,2,3............. The Ring
wrap it with aluminum paper and put on a cookies baking tray (or any baking dish)
Apple cake
350 gr' self raising flour
2 cream milk 38% fat
4 eggs
1/10 teas salt (op)
1 3/4 cups sugar
4-5 peeled apples (sliced), cinammon, dark brown sugar
Mix all beside apples, cinammon and dark brown sugar.
Put on top apple slices, cinammon and sugar. Dip the apples into dough.
Bake for 35-45 minutes in a pre-heated oven. Garnish with sugar powder. Yami...............
Enjoy
Elinoar
..................................................
Sites of the day
http://vegeyum.wordpress.com/2007/10/05/play-nice-with-rice/
http://chocolateandzucchini.com/
Pic's to share
Hi guys
Grey is cloudy days and winter. Yak. One beam of light is Nicky D. Moore (D for damaging
Orange is life, sunshine, summer, beach, energy and joy. Ornage is pumpkin, batata, carrot, oranges, nectarines, mandarins, persimmon and the rest of those great ornage color fruit and veggies.
The orange foods have the carotenoids the help prevent cancer. Orange foods, are especially good for our eyes, and help with night vision. The deep orange foods help our bodies get the vitamin A we need, without getting excess that can lead to osteoporosis.
A single carrot contains enough beta-carotene - the substance that the body converts to vitamin A - to provide enough of this important antioxidant for the day.
Carrot salad
1 pound carrots (5 or 6) peeled and shredded
1/2 cup raisins
1 carton vanilla yogurt
lettuce leaves
In a large bowl, mix all ingredients together, except lettuce. Cover with plastic wrap and refrigerate for 15 minutes. Toss again before serving. Serve on lettuce leaves.
Orange Mousse
8 egg whites , Juice of 1 lemon or 1 orange , 3/4 cup sugar, 1 orange zest
Beat the egg-whites until stiff. Slowly add the sugar and juice, then add orange zest . Refrigerate
Have an orange weekend
Elinoar
Haaaa the smell............
1 chicken cut to pcs, 4-5 potatoes, 2 purple onions = sliced, 2 tabs sugar, 1/2 teas turmeric, oil for
frying. Paprika, cumin, cinammon
put onions into a big pot, add turmeric, sugar and 2 tabs oil. mix well. add chicken pcs and fry on both sides. add potatoes. add 3 cups water and cook until tender. add the rest of the spices (amount is up to your taste) , mix well, conti. cooking for another 10 minutes.
Thats it. enjoy.
Dried fruit & chicken
| 1/3 c Chicken Broth, | |
| 1 cup mixed dried fruit pieces | |
| 8 boneless, skinless chicken thighs Chicken - Thigh |
1/2 c Honey
1 chopped Onions
salt & pepper
Hi guys
I loved so much the beet sauce for the baby green salad I ate last friday (see previous post) and yes, I know, I have written pommegranate by mistake....LOL, I have tried to copy it twice during this week and I think I have succeded.
it goes like that
pre-cook 1 beet - grated, lemon juice, 2 tabs oil and some water.
its fantastic. enjoy.
================
Chicken with lemon
*similar to shake and bake
3/4 cup fresh lemon juice
6 garlic cloves, crushed
1 teas cinnamon
salt & pepper
eight pieces chicken
1 1/2 cups matzo meal (or more)
3 eggs, beaten
Olive oil
Lemon wedges
Combine first 5 ingredients . Add chicken, turning to coat. Refrigerate overnight. Line 2 baking sheets with wax paper. Season matzo meal with salt and pepper.
Drain chicken pieces and blot dry with paper towels. Dip chicken into matzo meal. Next, dip chicken pieces into egg and and coat again with matzo meal. Shake off excess matzo meal.
Place chicken on baking paper. Heat oil in a large skillet. Add chicken pieces and cook until golden brown . Then put in the oven for the last touch of crispy chicken.
Sites of the day
http://www.sooogood.org/recipe.html
http://arabicbites.blogspot.com/
The above site is heavy to handle however they are some good recipes. your choice.....
http://www.pastrychef.com/Recipe-Showcase_ep_31.html
Enjoy your weekend
Elinoar
Today is my mom's 76 B-day.
Yesterday I'd surprise her with dinner at Chef Erez Stern's own apartment in Tel Aviv. We were 5 . The atmosphere was romantic and cozy, while Erez (the chef) due to his own personality contribute the feeling of home together with the feeling of eating in a very elegant place.
The menu was a combination of several cuisine with local ingredients served on romantic table arrangement.
When we arrived we were sitting at first at a cozy corner , eating small Crostini with several goodies on it, "amuse-bouche" Erez called it with Apperitif as citrus punch drink. Great.
Then we were invited to this great elegant table, set just opposite Erez kitchen where we could see him cooking, boiling, frying while we were eating. In the middle of the table was a basket full of all kinds of bread and next to each of us, small plates with special spreads.
For starters we had veggie soup with buttered shrimps, Napoleon cake made of puff pastry with roasted tomato & baby leaves with pommegranate sauce.
Oh boy, I can still feel the taste ....... I must ask for the recipe, yep, as if....LOL, and green veggie rissoto.
Next , we had small kebabs on roasted eggplant with thini sauce. Now, I could hardly eat anymore, but on the other hand could not resist tasting the next dish. Pullet in coconut milk marinade with ginger on rice.
By that time, all I wanted is to lay down, happily ever after and sleep......... but, no, I had to taste more from all those goodies that continue to arrive at the table.
Each one of us recived a plate with 8 , no less, desserts as cheese cake, Crumble Apple tarte , Cream brule, Hot Chocolate fudge cake......and more.
Beside our own plates , in the middle of the table , Erez put a huge plate with several pettifores, who can resist it?
We have spent almost 5 hours at Erez home . It was great. We were happy, my mom was delighted , Erez turned to be a great host and who need more?
Erez gave us a unique and special experience that combined a Chef, familiar family like hospitality and high quality foods in a beautiful place, no parking problems, no security issues, no mess at my place .
Just full enjoyment. If some of you intend to come to Israel in the future, I highly recommend it for a great experience, a real special event.
Elinoar
Just wanted to wish you all a wonderful X-mas and a happy, healthy and funny new year.
Happy holiday all.
Elinoar
The Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet. Hippocrates advocated the use of beet leaves as binding for wounds.
Since Roman times, beetroot juice has been considered an aphrodisiac. It is a rich source of the mineral boron, which plays an important role in the production of human sex hormones. Field Marshall Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.
Beet Salad
2 beets
2 oranges
1/4 cup pine nuts - lightly toasted
lettuce leaves
2 Tabs red wine vinegar
2 Tabs orange juice
2 Tabs olive oil
zest of 1/2 orange
salt & pepper to taste
Preheat oven to 400F. Trim and wash beets and put in a baking pan with a splash of water.
Cover pan tightly with foil and bake for 40 minutes until the beets can be pierced through with a sharp knife. Uncover and cool. Trim off the top and bottom of each orange.
Pare off the rest of the peel and slice the oranges into rounds.
Make the vinaigrette by mixing the vinegar, orange juice and the orange zest along with the olive oil. Season with the salt and pepper.
Once the beets are cool , peel them & cut off the tops and bottom tails of the beets and slice. Toss the beets gently with the vinaigrette.
Arrange the beets along with the orange slices on the lettuce leaves.
Drizzle the remaining vinaigrette over the salad and garnish with pine nuts.
Stuffed Beet
| 3 large beets, halved , 1/2 cup basmati rice , 2 shallots - diced , 2 tabs olive oil
cinnamon, cardamom, salt, pepper |
| In a large bowl, mix the uncooked rice, shallots, and spices. Set aside. Core betts and remove the center. Place a large spoonful of rice mixture in the center of the beet, and place the "cored" part on top. Don't over do it....... Put some olive oil in a saucepan and place stuffed beet into it. Add enough water to cover the beets, and throw in some salt. Boil and cover, reduce heat. Cook for 30 minutes. |
Beet salad
2 Ib beets. trimmed and peeled
juice of 1 lemon
1/2 teas cumin
1/2 teas paprika
1/4 teas cinnamon
1/4 C vegetable oil
2-3 teas fresh parsley, chopped
Romaine lettuce
Cut beets in half and place on steamer. Steam 20 min until tender. Refresh under cold water and dice. While beets are cooking, mix next six ingredients. Toss with beets and parsley. Cover and chill if possible. Serve over lettuce leaves.
====================
The usually deep-red roots of garden beet are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar.
In Eastern Europe beet soup, such as Cold borscht, is a popular dish.
Beetroot can be peeled, steamed, cooked, pickled, can be eaten cold or peeled, shredded raw, and then eaten as a salad.
Sites of the Day
http://www.recipetips.com/kitchen-tips/t--1133/how-to-make-homemade-ice-cream.asp
http://recipes.sparkpeople.com/more-about-me.asp?user=2282841
Enjoy
Elinoar
And now for fantastic cookies............ 17 min incl. preparations........ hardly a "hard" work
100 gr almost melted butter, 3/4 cup dark brown sugar, 1/4 cup sugar, 2 teas baking powder, 1/2 cup milk, 3 cups flour, 1 egg
-------------------
Egyptian chicken soup
An Egyptian favorite, hamud has a versatile nature. Although generally served as a sauce for rice, it often appears twice in the same meal, first as a soup, and then again as the sauce. It is basically a chicken soup with celery, lemon and garlic, but other green vegetables find their place in it when they are at hand.
Collect a chicken carcass, giblets, and bones to make a rich stock. The giblets must be very fresh, and the bones and carcass those of a chicken prepared the same day, otherwise any meat on them will be hard and dry, and the marrow in the bones very stale. Crack the bones slightly to release more flavor.
There are two ways of preparing this soup. The stock can be made beforehand and strained through a fine sieve, the vegetables then being cooked in the clear broth. However, I usually cook all the ingredients together in the following manner.
Put the carcass, bones, and giblets in a large pan. Add the celery and, if you like, sliced leeks. (The basic recipe is made with celery only.) Add the slivered garlic and cover with about 9 cups water. Bring to the boil and skim the scum off the surface. Season with salt and pepper, and squeeze the juice of 1 lemon into the pan. Simmer gently for about 1 hour. Remove the pan from the heat and discard all the bones, leaving only pieces of chicken in the broth. Add the zucchini, if using them, and cook for 15 minutes longer. Adjust seasoning, adding more lemon juice if necessary. The soup should have a distinctly lemony tang. It is this and the taste of garlic which give it an Oriental flavor
Add cooked rice just before serving so as not to give it time to become sodden and mushy
----------
Sites of the Day
http://arielrubinstein.tau.ac.il/rest.html
http://www.molsol.com/Cooking/toc.html
http://www.truffle-and-truffe.com/index-uk.htm
Have a great weekend & happy Chanukah
Elinoar
Hello folks,
There is a new page to the main site
http://cuisinemiddleast.com/kurds.html
Enjoy
Elinoar
We went to a "Walking" event. I took the 20 km track while Uri & Lorrie took the 7 km. I dont know till now from where I got the idea and desicion to go to that 20 km track but I did and I have finished it.
20 Km in 2.5 hours. Up hill, down hill , almost felt like a goat. On a road (no road) on a sunny and hot saturday we went to this event in the Negev (desert). South of Israel. Down Zin Canyon (see pic) , up to Ein Avdat national park.
We slept over there on Friday (in order to be able to participate in the 1st team at 07:30 AM on Saturday) in "Sde Boker" desert kibbutz . In addition to being a pioneer in desert agriculture, Sde Boker is well know for one of its most famous members in the past - David Ben Gurion, Israel first prime minister and one of the central founders of modern Israel. One of its two great leader's ever.
It was hard but I did it. I did.!!!!!! I am so proud of myself......
I love walking. I am walking with one of my girlfriends between 6 - 8 km each evening (beside weekends).
-------------------
Hope you all had a great holiday. Here's a fantastic pea soup which is so easy to prepare, you'll be amazed.
Winter started last week with all its force, mind you, now its nice weather again, and my daughter wanted a soup. I had nothing in the house beside tomatoes and cucumbers, talking about veggies, so I browse all over the kitchen and found dry peas.
Luckily my daughter loves peas as she hate everything else. She doesn't eat beef, neither chicken, she doesn't like tomato soup, nor lentil soup . As I said, I was lucky to find the peas.
So, here's what you do.
1 beg of dry peas
1 tomato (grated)
1 carrot (grated)
1 onion
2 tabs oil
salt, pepper and soup powder
and water of course
Fry onion in oil in a large pot. Add peas and conti. to fry. Add carrot and tomato and mix well. Season, pour water (the amount is up to you), bring to a boil and then cook on lower heat until ready about 1 - 1.5 hours.
Now, isn't it easy?
Sites of the day
http://www.youtube.com/watch?v=IRwdrivjEMs
http://www.slashfood.com/category/middle-east/
See ya' soon
Elinoar
Barley is an excellent staple food due to its high carbohydrates, protein, calcium and phosphorus. Pearl barley is polished so that the grain loses the husk and most of its bran. Like rice, barley can be a useful thickener for soups and stews.
Cultivation of barley began in the Middle East, originally native to Israel and Jordan.
Barley flour can be made into porridge, pizzas and unleavened bread. Having hardly any gluten, it is of little use for risen bread or in pasta.
Lentil & Barley Soup
2 chopped onion
3/4 cup chopped celery
1 clove garlic, minced
50 gr' butter
6 cups water
1 can tomatoes
3/4 cup brown or red lentils, rinsed and drained
3/4 cup pearl barley
6 stock cubes
salt & pepper
3 sliced carrots
Cook onion, celery and garlic in hot butter till tender. Add water, undrained tomatoes, lentils, barley, stock cubes, pepper and salt. Boil abd reduce heat. Cover and simmer for 45 minutes. Add carrots and simmer till carrots are tender.
Beef & Barkey stew
http://www.cookingindex.com/recipes/
http://www.abc.net.au/ballarat/stories/s2085365.htm
Elinoar
I know, I had to finish all my medical test....... I had a troubled mind. Tomorrow I will meet the cardiologist once again and we'll see
Egyptian Bean Cakes
1 lb. (450 gr.) pea beans or chickpeas
1 Tbsp. salt 1/4 cup parsley, minced
2 Tbsp. onion, minced
2 - 3 cloves garlic, minced
2 Tbsp. flour
2 eggs, beaten lightly
olive or corn oil for frying
Soak the beans overnight in cold water. Drain, cover with cold water, add the salt and simmer until the beans are done but still firm (about 45 minutes). Drain, reserving the water.
Mix the beans together w parsley, onion and garlic and puree through a strainer, adding just enough of the reserved water to prevent sticking. Blend the flour together with the eggs and blend these into the bean mixture.
In a heavy skillet heat about 1" (2 1/2 cm) of the oil and into this drop the mixture by heaping tablespoonfuls. Fry, turning occasionally until both sides are golden and crusty. Drain on paper toweling and serve hot as an appetizer, side dish or snack.
The secret of good rice is to place it in a sieve and wash it thoroughly under the cold tap, rubbing with the fingers until all the excess starch has gone and the water runs clear. Allow the rice to drain, then put it in a pot; 1 cup rice to 1-1/5 cups water; varying the amount of water slightly depending on its origin - American rice requires a little more water; Asian rice a little less. Do not salt. One cup of raw rice makes 2-1/2 cups of cooked rice, which will feed two people, so adjust the amount accordingly
CHICKEN WITH FIGS
Preheat oven to 375 degrees Fahrenheit.
Place chicken and figs in a single layer in a large roasting pan. Combine wine, honey, cinnamon, coriander, salt and pepper and bay leaf, pour over chicken. Roast, basting and turning occasionally, until chicken is tender and brown, about 1 hour.
This dish typifies the Eastern European love of meats cooked with sweeteners and spices. To substitute dried for canned figs, cover with water and soak 2 hours
Mint & ouzo flavored meatballs
Soak the bread in the ouzo for at least 5 minutes.
Heat 3 tablespoons of the olive oil in a skillet over moderate heat, add the onions, and cook for 5 minutes, stirring frequently, until they are soft but not brown. Remove the onions with a slotted spoon, placing them in a large mixing bowl.
Squeeze the bread dry (discard the ouzo) and add the bread to the onions. Also add the ground beef, egg, mint, garlic, oregano, salt, pepper, and knead vigorously with your hands, then beat with a wooden spoon until the mixture is smooth and fluffy .
Shape the beef mixture into balls about the size of walnuts (you may find that wetting your hands with water helps prevent sticking) and then roll the meatballs in the flour to coat evenly. Place the meatballs on a cookie sheet and refrigerate for at least one hour.
Add the remaining 4 tablespoons of olive oil to a large skillet and brown the meatballs, 7 or 8 at a time, over high heat, cooking 8 to 10 minutes and shaking the pan from time to time. As each batch is done, remove them with a slotted spoon and place on an ovenproof serving platter.
Keep them warm in a 200 degrees Fahrenheit (100 C) oven while you finish cooking the rest
http://www.greatchefs.com.au/recipes.asp
http://www.red-bean.com/fitz/recipes/index.shtml
Next e-blog ..... how I tried to make greek huge cookies and end up with bagels......now, that's a laugh.
Enjoy as always
Elinoar
Hi guys
Due to several medical tests I didnt have time to write, not even for 5 min. Hopefully, all will be well. Will have results this Wednesday.
Weather is still hot, actually, hotter then in the summer, but then again, not realy, it just feel this way (although a heat wave is on its way for tomorrow), cause we are waiting for colder days and nights. Almost November (me going on 55 years........ my god, where has all those years gone) and we are still going to the beach, swimming pools etc.
Sometimes , in the evenings, we are having BBC's with friends or just us. Save clean pots ......LOL
The term BBQ can refer to foods cooked by this method, to the cooker itself, or even to a party and it also refers to the act of cooking food in this manner. The word kabab originally meant fried meat. Shish kabab consisting of small cubes of meat on skewers that are either roast or grill.
In Israel Kabab means ground meat on skewers.
1 Kg ground lamb
2 tabs olive oil
1big onions, grated
1/2 cup chopped parsley
1/4 teas each: cumin, cinnamon, sweet paprika, white pepper, salt
Combine all ingredients . Wet hands make balls. Press it firmly around skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once.
Chicken skewers
1/3 cup olive oil
1 crushed garlic clove
1 teas turmeric
1 teas cumin
1 teas paprika
1/2 Kg. cubed chicken thigh
In a bowl combine oil with garlic, turmeric, paprika, salt, white pepper & cumin. Add chicken and mix until well coated. Cover and marinate, in the refrigerator, for at least 3 hours or overnight. Remove chicken from marinade. Thread chicken onto skewers and fry, grill or BBQ for 3-4 minutes each side .
Sites of the day
http://www.inmamaskitchen.com/FOOD_IS_ART/bbqarticle.html
http://www.videojug.com/film/how-to-make-bbq-beef-shish-kebab-with-parsley-salad
http://www.nestle-family.com/maggi/eng/viewrecipe1146.aspx
enjoy this new movie Watch "Things We Lost in the Fire" Movie
Take care
Elinoar
Hello all,
My father reached 79 , and I've organized a small gathering for this evening . We will have chopped liver with lots of onions for starter, then chicken in grenadin sauce, green salad of course and potatoes with onions and parsley (recipes follows)
For the cake, I took 3 sour apples, peeled & sliced, put in a bakind dish, pour over brown and dark brown sugar (see pic below) with cinnamon (for your taste), then in a ball, put 1 cup sugar, 100 gr' room temp. butter and 1 cup flour. Work the dough to crumbs and pour over apples.
Put in pre-heated oven , 180*C/ 360*F for about 30-40 minutes, depends on your over or until crumbs crust is brownish. So easy and so quickly to make. The fact that it doesn't have dough in the bottom will save us lots of calories .
it will be served with vanilla ice cream, of course....
Recipes for chicken will follow next time.
As for the potatoes.. .... take small potatoes , you can use even the one's which are suitable for microwave, cook until tender. Take out and cool a bit.
In a pan pour 2 tabs olive oil and 50 gr' butter, insert in slices of 2 onions, (I used white and purple one's), fry for a minute, add the potatoes, mix a bit until all potatoes are coated with the butter and olive, fry for some minutes and add chopped parsley, season with salt and white pepper. Mix some more until all ingredients will blend well. And here's the result.....
Enjoy your weekend.
Love ya' all
Elinoar
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