By Chef H. Delgado
November 27, 2020
Do you remember the Mushrooms Croquettes from last week? They were super creamy. Well, apart from being a very tasty "Tapa", it is also an element of this week's new recipe.
With the leftover mushrooms, and with an ingredient as seasonal as sweet potato, I have prepared a humble dish ideal for this winter, with very autumnal ingredients.
You can cook Sweet potatoes in countless ways; roasted with skin, cooked, used in stews, fried and purees. It is a very versatile ingredient because besides the salty recipes you can use it in the preparation of desserts, cakes, jams, sweets and compotes.
I have prepared some chips with it to incorporate into our chanterelle soup. It has been perfect for what I wanted, but you can cut the sweet potato any way you wish to and fry it.
If you don't have a mandolin, you can use a peeler or even a knife to slice it. Then fry it at 150 degrees in sunflower oil for about two minutes, and that's it.
Today I have decided to show you a slightly more fun and elegant way of serving this humble and simple delicacy. You can try your way, the important thing is to put a little love into it, and it will surely be lovely.
Here is my way. I hope you like it.
If you want to share any photo of the recipes that you are practicing, do not hesitate to send them to me via Facebook or Instagram, I will be happy to share your work.
Have a tasty day, and thanks for your visit.
Love for the product, take care of the technique, elegant execution, and above all, nature and environment respect, are my values as a professional.
It is a pleasure for me to invite you to discover the best dishes and ingredients of Spanish cuisine.
Receive my best Spanish recipes via e-mail
Hola amigos! This week I bring you one of the most famous Spanish Tapas. A starter full of flavor is easy to find any time of the year in most Tapas Bars and "Chiringuitos" around the country.
This week I bring you a recipe from Portuguese gastronomy. A very traditional dish that I have tasted on my latest vacation, and it conquered my palate. But before I start cooking, I would like to tell you a little more about the origin of this excellent rice dish.
Its nature, beaches, people, and gastronomy have made Portugal one of the world's most popular tourist destinations. That's why this week I went on holiday to this vibrant country, and I would like to show you some of the delicious things I have eaten and the beautiful places have visited.