LEAVES IN SPANISH RECIPES

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SPANISH POTATOES RECIPE | BBC GOOD FOOD



Spanish potatoes recipe | BBC Good Food image

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Provided by Good Food team

Categories     Dinner, Side dish

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 7

2 tbsp oil
3 tbsp tomato purée
1 tsp smoked paprika
800g potato , cut into small chunks
4 garlic cloves
juice ½ lemon
handful flat-leaf parsley leaves, roughly chopped

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.
  • Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Nutrition Facts : Calories 217 calories, FatContent 6 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.11 milligram of sodium

MY OWN FAMOUS STUFFED GRAPE LEAVES RECIPE | ALLRECIPES



My Own Famous Stuffed Grape Leaves Recipe | Allrecipes image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks    Fruit

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Cook Time 1 hours 0 minutes

Yield 12 servings

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

  • In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  • Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  • Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, CarbohydrateContent 30.9 g, FatContent 18.7 g, FiberContent 0.7 g, ProteinContent 3.6 g, SaturatedFatContent 2.6 g, SodiumContent 573.2 mg, SugarContent 1.2 g

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