Making Potato Pancakes with Ham and Cheese

This scrumptious recipe considered as the Spanish version of the world-known potato pancakes is accented with cheese and ham to make it a complete meal which can be served as is. It is best served with eggs for breakfast and as a dish on the side to veggies, fish or meats at lunchtime or dinnertime. This can also be served as a snack to satisfy your craving whenever you just want to nibble on something like Michelin recipes. This recipe uses potatoes that are boiled with the use of salted water till a level of tenderness is reached then mashed and mixed with flour, ham, cheese and butter, and pepper and salt are used to season it to create a batter like dough or pancake. The batter after being shaped into patties is fried using a skillet till they are golden brown.
With the cheese and the ham in every potato patty, a very flavorful dish is thus made. The grated cheddar cheese used in this dish gives it a sharp flavor for an irresistible taste. The cheese not only contributes to its flavor but also its texture helps keep all the ingredients intact and to prevent the shape of the patties from being ruined especially when they are being shaped and already fried in the skillet. Fantastic for breakfast and known as Spanish potato patties, this recipe makes for an appetizing lunch or an appealing dish on the side at dinnertime. You can always prepare it anytime you wish!
1 ¼ lb. potatoes, peeled and cubed
2 tablespoons butter
¼ cup grated Cheddar cheese
4 slices ham, chopped
½ cup all purpose flour
Spray oil
Freshly ground pepper
1.Using a saucepan, boil the salted water.
2.The potatoes then are added and cooked for 10- 15 minutes until they are tender.
3.Afterwhich the potatoes are drained and then mashed and mixed with the cheese and butter till they are melted.
4.Add the flour and ham. Stir well.
5.It must then be seasoned with pepper and salt.
6.The “dough” must then be divided into 8 and shaped into about ½ in. thick discs.
7.Add oil to a skillet.
8.Afterwhich the potato pancakes must be cooked for 4-5 minutes on all sides till they are golden.
9.Use paper towels to drain them before serving.

Making Honeydew Soup

During hot summer days to counter the sweltering heat, make and serve this chilled honeydew soup as an appetizer. The sweet and tasty honeydew soup is combined with nonfat yogurt and flavored with white wine vinegar for an invigorating dish. For a salty and savory contrast slices of hard salami are garnished on top. However, you can also use Parma Prosciutto to garnish the soup instead of salami, or bacon bits if that is what you have in the fridge. Garnish the honeydew soup with mint leaves instead if you want a meatless version. 
Especially at the peak of its ripeness, honeydew melon, which is member of the muskmelon family, is the sweetest type of melons. It has a smooth and creamy yellow rind and its flesh is a pale green. It has an extraordinarily sweet, succulent and juicy flesh prized by the Egyptians thousands of years ago. Honeydew which generally has a slightly oval shape can weigh from 4 to 8 pounds. In this healthy recipe, together with the yogurt and other ingredients honeydew is pureed in the blender. No cooking is required to make this soup. It can be done in a few minutes, making it perfect for busy weekdays and for entertaining guests at the last minute. The cool and refreshing soup stimulates the senses and also gives an energy boost. 
Choose honeydew that is ripe and not those picked prematurely. Once it is picked the flesh of this fruit won’t get any sweeter but will become softer and juicier. Perfectly ripe honeydew can be detected by touch as it will have a subtle wrinkling on the skin’s surface. Choose honeydew that feels heavy for its size. Do not buy the melons that are too firm or too soft. Avoid those with dark blemishes on the skin or those with skin that is still green indicating that it is not yet ripe. 
1 (1 ½ lb.) honeydew melon 
¾ cup plain nonfat yogurt 
1 ½ tablespoons white wine vinegar 
4 slices hard salami (chopped) 
1. Peel and seed the melon then cut into cubes. Puree with an immersion blender, traditional blender, or a food processor. 
2. Add the yogurt and vinegar. Finish pureeing. Cover. Refrigerate for 1 hour, or until thoroughly chilled. 
3. Serve the soup in chilled bowls. Garnish with about 1 tablespoon of the chopped salami. 

Different Kinds of Salad Dressings

It’s one of those dishes you can literally throw in a bowl and forget about. Salads are too easy. They are a great way to get creative by blending flavors. I have so many favorite salads! Sweet potato and orange is amazing, but that will have to be a whole other hub.
In the meantime her are a few of my favorite dressings to spice up your healthy recipes. Most of them have come from a trial and error process and some were just perfect the way they were. I will add salad suggestions for each dressing, but it really is up to you. These selected dressings go great over other dishes too, not just salad. I urge you to try these easy salad dressing recipes for yourself!
Parsley Dressing 

 Best served over chicken salad.
2tbs parsley, chopped
1/3 Cup/80ml oil
2tbs red wine vineger
1/2tsp dried basil leaves
1. Combine all ingredients in a screw top jar and shake well.
Chili Lime Dressing 

Best served over Thai beef salad. 
1/4 Cup/60ml lime juice
1tbs fish sauce
1 small fresh red chili, thinly sliced
1 clove garlic, crushed
1tbs fresh coriander root, finely chopped
1tbs white sugar
1tbs peanut oil
1. Combine all ingredients in a screw top jar and shake well.

Cumin Dressing 
Best served over couscous salad. 
1/4 Cup/60ml lemon juice
1/4 Cup/60ml olive oil
1tsp honey
3/4tsp ground cumin
1/2tsp cayenne pepper
1. Combine all ingredients in a screw top jar and shake well.

Aged Old Question About Hangovers

An age old question, and not an easy one to answer. Some people swear by the ‘hair of the dog’ as the most effective hangover remedy, whereas others will have you slurping down raw eggs and any number of other gruesome concoctions with the promise that, once digested, you’ll feel less like you’ve been hit by a bus.
So what is the best cure for a hangover?
Greasy Food
Contrary to popular belief, eating a gigantic breakfast full of fat and grease does nothing to help your hangover. In fact, it is likely to make you feel worse. The sheer amount of food to digest will make you feel more tired and lethargic, and the high salt content will dehydrate you further, which is the last thing you need. Not to mention the fact that your already delicate stomach is likely to feel a whole lot worse after chowing down ten pieces of bacon. Let help you out on this one.
So What Should I Eat?
Forget the grease. You need something light and energising, otherwise you’ll be doing your best impression of a zombie all day in between giving sweet hugs to the toilet. Tempting as it may be to get straight down the pub for another beer, you’ll actually be doing far more harm than good. Part of a hangover is alcohol withdrawal symptoms, so that drink can temporarily make you feel slightly better. However, in the long run you’re further dehydrating yourself and prolonging the inevitable, meaning you’ll only end up feeling far worse later on in the evening.
So What Should I Drink?
The aim of the game with a hangover is to rehydrate yourself, as most of the symptoms are caused by severe dehydration. So more alcohol is out of the question, and so is coffee, as it’s also a diuretic and will only worsen your hangover.
As far as hangover food goes, you can’t go wrong with a nice big slice of watermelon. Not only does it taste amazing, but it’s full of essential nutrients and bursting with rehydrating water. Munching on a banana is also a good call, as it contains potassium which can help with the nausea, feeling of weakness and tiredness, not to mention a mood-lifting boost of serotonin.
High Protein/Low Fat
For all you readers with an aversion to ‘health food’, the good news is you don’t just have to stick to fruit. Whip up some delicious eggs; scrambled, boiled or poached, as their protein-rich goodness will help your mood and energy levels. Furthermore, eggs contain cysteine, an amino acid that helps fight the alcohol-induced toxins in your blood. Cracking! (Sorry)
Sports Drinks
You can obviously rehydrate yourself with plain old water, but chugging down a couple of energy drinks packed with electrolytes can actually be extremely effective. Swap that ‘hair of the dog’ lager or giant latte for a bottle of Powerade and you’ll be thankful later.
Coconut Water
If you want to go one step further, coconut water contains even more of those essential electrolytes than your average sports drink, plus it’s completely natural and tastes awesome! You can pick it up in most supermarkets too.

Few Tips to Make Better Salad

Summer salads always arrive on the menu when the sun comes out, the temperatures warm-up, and the days lengthen. With all that renewed activity taking place, it’s always more encouraging to eat lighter, fresher and faster like what you see on Gourmet Recipes.
1. Fresh is best
You can’t beat fresh ingredients and the extra flavor they bring to a salad. There’s nothing worse than limp lettuce or browned or limp leaves being served up. If your ingredients are fresh from the market all the better but that’s not always possible. When composing your salad try to get as many fresh ingredients on there as possible as that’s where the most nutrition is. At the end of the day you want your salad to be both tasty and a healthy recipe.
2. Get creative with ingredients
Go wild with veges. How about including some freshly cut green beans, grilled zucchini, avocado, grated beetroot, mushrooms, cherry tomatos, different coloured peppers, or shredded cabbage. Or try something a little different like fennel, snow-peas, asparagus, or artichokes. A scattering of cheese like shaved parmesan or crumbled blue cheese gives a scrummy taste boost. Torn mozzarella or crumbled feta are fab too. How about adding some fruit? Cranberries, fresh blueberries, watermelon, sliced pear, orange or manderin segments all work well and provide a good taste balance to the savory ingredients.
3. Think outside lettuce
If you’re looking for greenery there are hundreds of different types to choose from. OK maybe they’re not all available at your local market, but if yours is anything like mine, there are at least six different types of lettuce off the top of my head. Some of my favs are cos, buttercrunch, and deer tongue. How about some fresh rocket or baby spinach? Lettuce is super easy to grow at home, even if you only have a wee balcony.
4. Add some protein
Adding protein can turn your salad from a limp accompaniment to a meal in itself. This is especially important if you’re feeding gluten-free or celiac diners who will, quite frankly, be starving within the hour if you’re only feeding them a few leaves. It also takes quite a lot of energy to chew through lettuce and it’s very disappointing if it’s only going to temporarily fill the gap.
There is a wide selection of protein sources you can choose from. You can add chicken, beef, lamb, tuna, salmon, shrimp, beans, lentils , tofu, hard-boiled eggs, quinoa, rice, carrots, corn, or almonds. Just pick one or two from the list and scatter them through the salad.
5. Add seeds, nuts and fresh herbs
The secret to a tasty salad is adding little bursts of unexpected flavor. Seeds, nuts and fresh herbs are the perfect addition. Try seeds like sunflower, pumpkin, sesame or poppy seeds or a combination. Add some walnuts, almonds, cashews, macadamia, pecans or pinenuts. Toss in some pomegrante seeds which look superb.
6. Let people dress their own salad
Individual tastes dictate a whole raft of preferences for salad dressings. I personally don’t like salads swimming in oil, nor am a fan of creamy dressings or mayonnaise. Not dressing your salad also makes it last longer. Any uneaten salad can be popped in a container in the fridge for lunch the next day or the next night’s dinner.
7. Serve it at room temperature
A chilled salad just doesn’t cut it! It bites on the palate, hides the natural flavours of the ingredients, and quite frankly shows you’re not thinking of the diner. OK maybe the cleanliness brigade might disagree on this (but I’m all for letting my immune system naturally do its thing), but I think removing a pre-prepared salad from the fridge 1-2 hours before consuming is perfect. It takes that freezing chill off.

Sole Soup

This soup is convenient for those cold nights in winter and can be taken with crusty or corn bread. Furthermore, it is appropriate for picnics or parked lunch and the servings vary depending on your appetite. It is also advisable to select ingredients that are low on salt in order to ensure that the soup comes out low on salt. This healthy recipe has a delicately rich taste because of the many different ingredients that add to the overall flavor of the soup. It is best served as a side dish or as appetizer. 
In some cases, it is served as desert. Due to the presence of pepper, this soup may be too hot and it is advisable to inform any visitors who may have joined in for a meal whether they are fine with hot dishes. This soup, however, is very nutritious. It tastes great and is a five star recipe that can be prepared by anyone who is willing to experiment and enjoys trying out new recipes at The nutritional composition of this soup per serving of 481g is indicated below: • 251 calories (50 from Fat) • 5.5g Fat • 24.5mg Cholesterol • 1488.4mg Sodium • 31g Carbohydrates • 10.9g Fiber • 8.3g Sugars • 20.1g Protein This dish is high in dietary fiber making a perfect recipe for the whole family.
1 large onion, diced
1 tablespoon butter
1 head of cabbage, chopped
1 teaspoon salt
1 teaspoon fennel seed
1 bay leaf
6 cups chicken or vegetable stock
1 large carrot, shredded or minced
1 large apple, cored, peeled, and shredded or minced
1 cup dry white wine
¼ teaspoon nutmeg
Pinch of cayenne
2 cups evaporated milk, heated
Freshly ground pepper
1. Put the diary spread on an oven and place over intermediate temperature. 
2. Once the diary spread is melted, add the onion and fry until golden brown. 
3. Add the bay leaf, fennel, salt and cabbage to the pan and cook for approximately 25 minutes while stirring occasionally 
4. Lower the heat and add the stock. Simmer for another 20 minutes. 
5. Add the apple fruit, carrot and wine and cook for another 10 minutes while pan is uncovered. 
6. Remove the pan from the oven and stir contents in the milk, cayenne and nutmeg and add pepper. 
7. Serve while hot. It takes 1 hour to prepare and an hour to cook.

Backwoods Stew

Delicious stew takes long hours of preparation and boiling before you can taste and enjoy a bowl of stew. In this recipe which will help you for hunter stew you don’t need to wait long hours to enjoy a delicious bowl of stew as you can make a delicious melt-in-your mouth stew in less than an hour. This flavorful and scrumptious recipe is made with boiled ham, which is diced into pieces in different sizes, as large or as small as you wish. Hunter stew is a satisfying comfort food. It is flavored with bacon, onions, and tomatoes, enhanced with green beans and corn and seasoned with salt and pepper. This recipe can be done in a jiffy during busy weekdays.
This easy gourmet food recipes uses convenient ingredients to make the process of making stew almost instant designed for the modern lifestyle. The stew does not need to be simmered for long hours for it to become flavorful because the ham is already cooked in this case. It is the bacon is that gives the dish a savory taste that is similar to the “fond” that develops at the bottom of the pot when making a thick and flavorful stew. Since canned tomatoes, canned beans, and canned corn are used in this recipe, which have already been cooked, there is no need to be heated them to be ready for eating. Simmer them together for some thirty minutes to allow the ingredients to meld together and come in harmony. Cooking them longer will make them too soft and unappetizing.
This dish is best served with some rice or delicious crusty bread. Throw some salad greens together for a lovely feast that feels and tastes like you’ve worked on it for hours. And of course, this is also absolutely delicious with a good bottle of wine or ice cold beer. Hunter stew is also a convenient dish to make for camping and hiking trips, as well as other outdoor activities.
1/4 lb. bacon, cut into 1-inch pieces
1/2 lb. boiled ham, diced
1 medium onion, diced
1 can (15 oz) diced tomatoes
1 can (8 oz) green beans
1 can (8 oz.) whole kernel corn
Salt and pepper to taste
1. Brown bacon pieces in a medium skillet, over medium-high heat.
2. Then transfer bacon to a small soup kettle. Add remaining ingredients. Heat and simmer for about 30 minutes, or until stew is thick. Serve.