PHONE 0845 0948 128

Mouthwatering recipes from
Dairy Diary & Dairy Diary Favourites

BACK TO SAMPLE RECIPES

Spieced Sweet Potato Soup

SpANISH TAPAS PLATTER

NUTRITIONAL INFORMATION PER SERVING

Serves4Time 40 mins Calories 553 Kcals Fat 33g fat (13.9g sat)

 

Ingredients

Potatoes 275g (10oz), peeled and thinly sliced

Chorizo 75g (3oz), chopped

Red onion 1, peeled and thinly sliced

Garlic 2 cloves, peeled and finely chopped

Paprika 1½ tsp

Eggs 6, beaten

Shelled raw prawns 180g/200g pack

Butter 25g (1oz)

Serrano ham and/or Salchichon 175g (6oz)

Manchego cheese 75g (3oz), cubed

Olives 110g (4oz)

Chargrilled peppers and/or tomatoes 175g (6oz), drained

Delicious, quicker than you might think and the platter looks very impressive.


 

Method

1 Place potatoes in a saucepan, cover with water and bring to the boil. Cook for 5-7 minutes until just tender. Drain.

2 In a frying pan fry chorizo with onion and 1 clove garlic for 5 minutes. Add potato. Mix 1 tsp paprika with eggs and season then pour onto potato. Cook for 10-15 minutes until just set.

3 Fry prawns in butter with remaining garlic for 4 minutes or until cooked. Dust with paprika.

4 Brown omelette under grill then cut into quarters. Place onto a board and serve with prawns and all remaining ingredients.


 

Recipe taken from Dairy Diary 2017

 

SHOP ONLINE Dairy Diary Blog #DairyDiary Pinterest Facebook