Almost anyone that has visited the Canary Islands would have enjoyed these potatoes served as a side dish. These little salty and absolutely delicious potatoes are amazing when served with Mojo sauces.
We just came home from our holidays on Tenerife and this is a recipe which I need to share and I hope you will enjoy.
Probably the origin of this cooking method came from the people who tried to cook their potatoes in sea water until the water was evaporated and the white coat of salt covered the potatoes.
How healthy is sea water depends on the water quality, some say that it is better not to try and on the other hand some chefs appreciate this very much.
I found this cooking method very interesting as the “wrinkly” result of due to the osmotic phenomenon which occurs while cooking: the potatoes are covered with salted water and to balance the salt concentration while cooking the juices of the potatoes migrate through the “semipermeable”, the potatoes wrinkle and at the end a crystalline layer of salt cover the skins.
In the contrary if the concentration of salts is greater outside then inside (cooking in water without salt), water tends to migrate through the semipermeable membrane to balance the concentration and the potatoes will swollen and the skin will break.
We enjoyed mojos sauces every day, here you will give you my recipes. The original way to prepare mojos was with the mortar; today a good blender is perfect for this recipe and you will get this extraordinary sauces ready in a few minutes.
These mojos are great served with other dishes as well as with meat, fish and over grilled cheese; in restaurants are often served just after arriving with the bread! Don’t wait and try them out.
Notes: This sauce may result quite liquid, if you prefer a thicker one, you many add some breadcrumbs to the preparation.
The other, most traditional option is the addition of green pepper. The simplest way is to use a blender and add this to the other ingredients (I found out that with a mall piece of zucchini works as well)
This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.
I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.
This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).
Ww 5 smart points per portion (calculated as 4 portions in total)
Many years ago I wrote down this recipe in Italian; we still call this tart in this way!
Long-long time ago I prepared this recipe with the daughter of a friend and I gave her the recipe as we knew that she will leave her family for her studies in another town. We did not met her and her family for ages, for years, until about one year ago we finally got again in touch and she remembered us that she got a recipe called “Torta di Mele Inglese”. What for a surprise: she is still preparing this recipe still now! While we almost forgot to prepare this for a few years. Why? Very simply, in the last year I tried so many new apple recipes and I did not open my old kitchen notes. “You should prepare this apple tart again, please!!!” was the comment of my family.
So now we are, I prepared and photographed this delish and I will prepare this more often; promised!
Compared to other recipes, this recipes requires less fat, less sugar and more apples!
It’s not only delicious and beautiful it’s also healthier!
Ww 11 smart points per portion (calculated as 10 portions in total)
I’ve prepared this avocado pie a few time this summer, but I totally forgot about this until a friend asked me for the recipe.
The first time I prepared this I used a homemade graham crust, but the second time for a guest I needed to change the recipe and adapt it to a gluten free one.
I prepared this in a holiday apartment on Crete, and this was really perfect as not so many ingredients are needed and Crete is plenty of delicious avocados and lemons. I noticed that the avocados have a much intensive green and solid pulp that the avocado I get at home and the lemons are incredible tasty; I miss these lemons at home!
Well I simply bough almond ground, added sugar, salt, some and one egg. The result was excellent and everybody loved this pie.
This recipe can be changed for example using another crust or using limes instead of lemons.
The original recipe called for a whipped cream topping, but in summer I prefer to leave out this and we don’t miss it!
Ww 13 smart points per portion (calculated as 8 portions in total)