Free Recipes

Ingredients: (one serving)

1 Tablespoon olive oil
1 handful button mushrooms – sliced
1/3 cup shredded Cheddar cheese
1 heaping Tablespoon chopped parsley2 large eggs – beaten

Directions:

Add the olive oil to a small frying pan over medium-high heat. Add the siced mushrooms and fry until browned – about 4 minutes stirring often. Tansfer to a bowl and mix in the parsley and cheese. In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.

Ingredients:

8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve

Directions:

Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.

Ingredients:

3 tablespoons extra-virgin olive oil, plus more for frying
1/2 medium onion, finely minced ( 3/4 cup)
4 tablespoons flour
1 cup whole or low-fat milk
1/8 teaspoon smoked paprika, such as Spanish pimenton de la Vera
8 ounces finely chopped jamon serrano (serrano ham)
2 eggs, beaten with 2 teaspoons water
2 cups fine dried bread crumbs

Directions

Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook for 2 to 3 minutes, until translucent. Add the flour and stir to coat the onion, then whisk in the milk and cook for about 5 minutes, whisking constantly, until the sauce thickens. Add the paprika and the jamon, stirring to combine. Spread the mixture in a 9-inch dish; cover and refrigerate for 2 to 3 hours, until the mixture is firm.
Place the beaten egg-water mixture and the bread crumbs in separate shallow dishes. With moistened hands, form the chilled croqueta mixture into 2-inch cylinders or 1 1/2 -inch balls. Roll each croqueta in the bread crumbs, in the egg mixture, and then in the bread crumbs again, taking care that they are well coated. Arrange the croquetas on a baking sheet so that they do not touch. When ready to cook, line a baking sheet with layers of paper towel.
Fill a large pot with an inch or two of olive oil. Heat over high heat until the oil is almost smoking (about 325 degrees on an instant-read thermometer). Fry the croquetas in batches (about 5 at a time) for 1 to 2 minutes, until golden brown, moving them around with a slotted spoon to ensure even cooking. Use the slotted spoon to transfer to the paper towel-lined baking sheet. Serve hot or warm.