If
you know of anyone that wants to sell or buy feel free to pass on my
contact information. I am trying to build my business based on referrals
so if you know of anyone that needs to buy, sell or simply has some
real estate questions please pass them on my information. I would love
to chat with them. Keep in mind that I also give out a finder referral
fee of $500 on every client sent to me and closes a sale or purchase.
Thank you. - Carmen Leal :)
LISTINGS
OPEN HOUSE:
SATURDAY, JANUARY 10 - 2:00pm to 4:00pm
1558 38 Smithe Street, Vancouver BC 2 Bedroom + Solarium + Den | 2 Bathroom | 1 Parking
2 Storage Lockers | 983 sq.ft.
False Creek Views!
** Offered at $1,348,000 **
Click HERE for Property Details
Click HEREfor Cinematic Film
Bite-sized
balls of deliciousness. These little Spanish tapas make excellent
nibbles. Filled with manchego and ham, this simple-to-follow recipe
makes them an easy treat
Ingredients
150g serrano ham, chopped into small pieces
1 bay leaf
75g butter
75g plain flour
500ml whole milk
50g manchego, grated
a grating nutmeg
2 eggs, beaten
100g dried breadcrumbs
groundnut oil, for deep frying
Instructions
STEP 1
Heat
a non-stick pan and fry the ham and bay leaf gently until any fat has
melted off the ham, then scoop it out leaving the fat behind.
STEP 2
Add the butter to the pan and, when it has melted, stir in the flour to make a thick paste.
STEP 3
Gradually stir in the milk until you have a smooth sauce.
STEP 4
Add
back the bay leaf and ham and simmer over a low heat for 10-15 minutes.
Add the cheese and stir until melted, then add a good grating of nutmeg
and season really well.
STEP 5
Scoop
into a tray or dish, cool, then chill completely in the fridge. (This
can take 2-3 hours, or you could do it the day before.)
STEP 6
Scoop out large teaspoonfuls of the mix and roll each into balls about 3cm across.
STEP 7
Put
the beaten egg on one plate and breadcrumbs on another. Roll the balls
in the egg then the crumbs. Repeat so you have a double layer of egg and
breadcrumbs.
STEP 8
Fill
a pan no more than ⅓ full with oil and heat to 180C (or until a cube of
bread browns in around 30 seconds), then deep fry the balls in batches
for 2-3 minutes until crisp and golden. Scoop out and drain on kitchen
paper (you can keep cooked croquetas warm in a very low oven).
ENJOY!
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