Roasted Potato Chips in Crock Pot

These potatoes are the perfect accompaniment to any dish: meat, fish, chicken, a hamburger ... they are delicious! And, as always with our Crock Pot, very easy to prepare.

Ingredients:

- 21 oz of potatoes for frying (for example of the Monalisa variety).

- 1 teaspoon of dried thyme

- 1 teaspoon of dried parsley

- 1/2 teaspoon of spicy paprika

- 1 teaspoon of sweet paprika

- Salt

- Black pepper

- 3 tablespoons of olive oil

Recipe:

- Wash the potatoes and peel them.

- Cut the potatoes into wedges in this way: each potato in half lengthwise, in turn, cut those two halves in two and, in turn, each in two. In this way, you will have 8 segments of each potato.

- In a large bowl, pour the oil, thyme, parsley, sweet paprika, spicy, a pinch of salt and another of black pepper.

- Mix well and add the potato wedges.

- Stir the potatoes well so that they are impregnated well with the spices.

- Cover the Crock Pot tray with a sheet of baking paper, so that the corners protrude from the pot.

- Place the potatoes inside, cover the pot with a cloth and put the lid on top. (We put the cloth so that it absorbs moisture from cooking and the potatoes do not stick together).

- Cook for 3 hours in HIGH with the lid on.

- Mix the potatoes from time to time by pulling some of the corners of the baking paper (without lifting the lid).

Bon appétit!

Orecchiettes with red pesto

You know that we love pasta, and much more if it is fresh pasta, as is the case today with these orecchiettes. We have prepared them with pesto rosso, less common than green but just as rich, do you dare to try them?☺

Ingredients for 2 servings:

- 8.9 oz of orecchiettes

- 12 dried tomatoes

- 2.11 oz of olive oil

- 0.88 oz of pine nuts

- 1/2 clove of garlic

- 1 oz of Parmesan cheese

- 2 anchovies

- Ground black pepper

- Salt

Recipe:

- In a bowl with hot water, hydrate dried tomatoes for 30 minutes.

- In a large pot with boiling water and a pinch of salt, cook the orecchiettes for 16 minutes.

- Meanwhile, prepare red pesto by introducing in a glass suitable for blender: dried hydrated tomatoes, oil, pine nuts, garlic, anchovies, Parmesan and a little ground black pepper.

- Beat well until all the ingredients are integrated and a thick sauce forms.

- Add a little water from the pasta cooking to lighten the sauce until it is to your liking.

- Drain the orecchiettes and mix them with the sauce.

- Serve immediately.

Bon appétit!

Fresh Cheese Pancakes

Last weekend we woke up wanting to have pancakes for breakfast, so we set to work to prepare these with fresh cheese, which we saw in Isasaweis' blog and we loved the idea.

Ingredients for 6 units:

- 8.8 oz of fresh cheese

- 1 egg

- 2 heaped tablespoons of flour

- 1 splash of semi-skimmed milk

- Salt

- Olive oil

Recipe:

- Place the fresh cheese in a glass suitable for the blender and crush it.

- Add it to a large bowl along with the egg, the flour, a pinch of salt and the splash of milk.

- Mix well with some rods until you get a uniform and light dough.

- In a small skillet, pour a few drops of olive oil and, when hot, put half a ladle of the mixture and simmer until it sets.

- When it is golden, turn it over with a spatula and brown on the other side.

Bon appétit!

Welsh Rarebit in Crock Pot

This recipe is a typical snack of the United Kingdom for several centuries, there are many varieties, but we bring you the traditional one so that you can prepare it at home with a slow pot (in a normal pot it would also be very easy to make, but you should be looking the pot while cooking).

Ingredients:

- 7 oz of cheddar cheese

- 1.5 tablespoons of old mustard

- 3.5 oz of toasted beer

- Ground white pepper

- Bread

Recipe:

- Grate the cheese or cut it into very small pieces.

- Place it in the bucket of the Crock Pot.

- Add the beer, mustard and a pinch of ground white pepper.

- Mix all ingredients well.

- Cook 1h and 30 minutes in HIGH.

- Cut the bread into slices and toast them until brown.

- Mix well so that the cheese is completely melted and served on toasted bread.

Bon appétit!