TORTILLA DE ACELGA
Finely chop one bunch of chard, including stems. Boil for 5 minutes in salted water. Drain well.
Beat an egg, maybe two. Add the chard and some salt. Heat oil in a frying pan over medium heat. Pour in half the egg mixture. Layer some cheese (Cecilia uses fresh mozzarella), then add the rest of the egg mixture. Cook it for a little while, then flip it. Cook until it's done. If you want the authentic version, serve with white rice.
FLAN DE TRES LECHES (THREE MILKS FLAN)
Blend for about two minutes the following:
• 250 g (about 9 oz.) crema de leche—I think that's just heavy cream
• a 397 g (or about a 14 oz.) can sweetened condensed milk
• an equal amount of whole milk (i.e., use the empty condensed milk can to measure your whole milk)
Pour into an oven-safe dish. Bake at somewhere around 150 to 180 C (300 to 350 F) for 15 minutes or until it looks good.
Finely chop one bunch of chard, including stems. Boil for 5 minutes in salted water. Drain well.
Beat an egg, maybe two. Add the chard and some salt. Heat oil in a frying pan over medium heat. Pour in half the egg mixture. Layer some cheese (Cecilia uses fresh mozzarella), then add the rest of the egg mixture. Cook it for a little while, then flip it. Cook until it's done. If you want the authentic version, serve with white rice.
FLAN DE TRES LECHES (THREE MILKS FLAN)
Blend for about two minutes the following:
• 250 g (about 9 oz.) crema de leche—I think that's just heavy cream
• a 397 g (or about a 14 oz.) can sweetened condensed milk
• an equal amount of whole milk (i.e., use the empty condensed milk can to measure your whole milk)
Pour into an oven-safe dish. Bake at somewhere around 150 to 180 C (300 to 350 F) for 15 minutes or until it looks good.
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