fusion Spanish Omelette---Tortillas de Patatas

Fusion Spanish Omelet---Tortillas de Patatas............5-6 servings

Ingredients:
2 cups potatoes, peeled, thin sliced
3 eggs, whole, beaten
1.5 cups cooking onions, wedged
1/2 cup leeks, very thin sliced
1/2 tea spoon fresh oregano, chopped
1 tea spoon fresh ginger, chopped
2 tea spoons Parmesan cheese, shredded
2 tea spoons red/bell peppers, chopped
1 Lt. olive or sun flower oil
* salt-pepper

Method:
First cook the potatoes and onions together in the oil on a low to medium heat for about 10 minutes or till they are cooking but not well cooked.  Let it strain for about 3-5 minutes. In a big bowl beat the eggs and then add the rest of the ingredients and mix them well. Lightly coat the frying pan with some oil. Add the egg-potato mixture and continue to cook it on a low heat for about 5-6 minutes. Now, flip the omelet to cook the other side. If you are not comfortable to flip it then simply put a big serving plate on top of the frying pan and flip it. It should have a nice and golden colour.

Cut it in 5-6 pieces. Serve hot with your choice of condiments (Ketchup, mayonnaise or etc.)

Ginger-Blue Crab

Ginger Blue Crab ..... 5 servings:

Ingredients:
500 gm blue crabs <fresh or frozen, peeled>
1/3rd cup of fresh ginger, chopped
2 cups cooing onions, wedges
1/2 cup red peppers, thin wedges
1 tea spoon garlic, chopped
1/4th cup fresh coriander / cilantro leaves, chopped
1 tea spoon ketch up
2 tea spoons butter
2 tea spoons cooking oil
1/2 tea spoon cumin, ground/powder
1/3rd cup pine nuts
* salt-pepper

Method:
Saute the onion, garlic, ginger, peppers with cumin, oil, butter & oil. Add the crabs, mix it well. Add the rest of ingredients except the salt-pepper. And continue cooking for 3-4 more minutes. Season with salt-pepper. Serve with your choice of starch <Rice, potatoes, bread and/or etc.> Very tasty!

Cactus pickles:

Cactus pickles.....5 servings:

Ingredients:
2 cups nopales <Fresh cactus paddles, thorns removed, paddles peeled, cubed>
1/2 cup jalapeños, sliced
1 cup water
1 tea spoon kosher salt or Himalayan salt
1 cup apple cider vinegar
1/3 rd cup sugar
1/2 tea spoon smoked paprika
1/3rd tea spoon cumin, powder
1/2 cup garlic, peeled

Method:
In a big glass jar preserve all the ingredients for at least 1 month. Serve chilled with your choice of meat or even with any vegetarian dish!

Coconut-Mango-Tapioca Pudding

Coconut-Mango-Tapioca Pudding.......5 serving:

Ingredients:
200 gm tapioca
600 ml water
100 ml coconut milk
50 gm shredded coconut
150 gm sugar
1 cup mango puree
1-2 bay leaves
1/4 tea spoon cardamon <ground>
* salt

Method:
In a pot start cooking the tapioca with water and bay leaves. When it's all cooked, add the rest of the ingredients. Season with salt. Chill it in the fridge. Serve chilled!

Chicken Fingers a la minute:

Chicken Fingers a la minute:             5 servings:

Ingredients:
1 kg chicken breasts, cut them in strips <about 1 inch wide>
500 gm bread crumbs mixture;
1 tea spoon paprika
1 tea spoon garlic powder
2 tea spoon milk powder
1 tea spoon black pepper, ground
1 tea spoon celery salt
1/2 tea spoon cumin powder
1/2 tea spoon thyme, ground
1/2 tea spoon Savory powder
1 tea spoon ginger powder
1/4 tea spoon cayenne pepper, ground/powder
Egg mixture;
3 eggs, whole, beaten
1/3 cup milk
1 cup flour
500 ml cooking oil

Method:
First, dip those chicken pieces into the flower to coat it very lightly, make sure take off the extra flours off. Dip the chicken into the egg mixture. Then dredge in the bread crumb mixture, make sure take off the excess crumbs! NB:You can either bake it @ 375 degrees F for about 10-15 minutes, or you can deep fry in oil till it's golden brown. Serve hot with your choice of sauces on the side and you may garnish it with some chopped green onions!  Cheers

Grand Ma's Root Vegetables

Grand Ma's Root Vegetables:           5 servings:

Ingredients:
1 cup sweet potatoes, peeled, cubed
1 cup yams, peeled, cubed
1 cup purple potatoes, peeled, cubed
1 cup carrots, peeled, cubed
1 cup turnips, peeled, cubed
1 cup parsnip, peeled, cubed
1 cup red beets, peeled, cubed
4-5 tea spoons butter
4-5 tea spoons olive oil
2 tea spoons apple cider vinegar
1 tea spoon of cumin, ground
1 tea spoon brown sugar
* salt-pepper

5 servings of rice or your choice of bread

Method:
Boil all the vegetables till they all are cooked. Mashed them well using a masher. Add the rest of the ingredients. Mix it well. Serve hot with the rice/bread. It's very tasty and very healthy!

NB: You can use this item as a side dish for any other dish as well!!!!!

Chicken Panorama

Chicken Panorama:       (5 servings)

Ingredients:
5 chicken breasts
1 tea spoon garlic, paste
1 tea spoon ginger, paste
1 tea spoon onion, paste
1/4 cup olive oil
2 tea spoons apple cider vinegar or white wine
1/2 tea spoon thyme leaves, fresh, chopped
1 tea spoon sun dried tomatoes, chopped
* salt-pepper
1/2 cup bread crumbs


cous cous, cooked <Hot>
1/4 cup black olives, whole, pitted
1/2 tea spoon cumin, ground
1 tea spoon butter, melted
1/2 cup celery, chopped
1/2 tea spoon hot sauce <Any kind>

5 servings of vegetables, <any kind>

Method:
Marinate the chicken with all the blue colour coded ingredients. Place them on a greased baking tray. Sprinkle the bread crumbs on top of the chicken. Cover them with aluminum foil. Bake it @ 325 degrees F for 15 min. Then, take off the aluminum foil. Continue cooking for about 10 more minutes or till the internal temperature reaches to 165 degrees F. Keep them covered and hot.


In a bowl mix all the cous cous with other ingredients.

Slice the chicken. Serve hot on a bed of cous cous and your choice of vegetables on the side! Very refreshing, healthy and it will have lots of great flavour.

NS: The chicken will have enough natural juice in it so you do not need any extra sauce for it!