Month: July 2018

Family Ties, My Literary Works, Society

Blast from the Past

mspatsperous

These are words and photo I posted for contacts in my social media page two years ago.  Now, I’m sharing it to you, my beautiful readers.  Two years have passed but the reminder will always be timely.  Here goes…

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Hey you,

Yes, you… Remember to slow down. I know how fast you can walk, but life is not meant to be rushed. It’s meant to be lived in the moment.
So if you’re not supposed to walk fast, errr, not running late for an appointment, take time to notice the people around you and wonder what stories they have to tell, touch the plants, feel nature on your hands.
Stop to smell the flowers, and look up to beautiful Luna and count, at least, try to count the stars. The world is beautiful and so is life. Remember that you are life, so you are beautiful too.

Light and love,
msPATsperous

Recipes, Society, travel

Foodie Friday – spinach croquettes

mspatsperous

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I revisit Spain, my home of almost two years, by the recipes I learned to cook through all the months of my stay.  This recipe is a modified version of the typical Spanish croquettes dish filled with cheese and jamon.  Since I try to be more plant-based with my meals, I found, tried and tweaked a spinach croquettes recipe I found.  This recipe takes a bit of time to perfect but it’s kinda easy to prepare.

Ingredients:

2 cups spinach leaves

1 medium onion, chopped

1 cup grated cheddar cheese

2 eggs, beaten

1/2 cup all purpose flour

1/2 cup breadcrumbs

1/2 cup breadcrumbs (for coating)

salt and pepper (and cayenne pepper) to taste

oil (for frying)

 

Procedure:

  1. Chop onion and cook in oil.  Add in chopped spinach leaves. (Remove from fire once spinach wilts.)
  2. In a separate bowl, mix flour, breadcrumbs, eggs and cheese and add in spinach and onions.
  3. Add in salt and pepper (and cayenne pepper).  Let spinach mixture cool to room temperature.
  4. After cooling form the spinach dough into two-inch by half-inch croquettes shape.  Coat each croquette with breadcrumbs.  This recipe yields about 24 croquettes.
  5. Heat oil and fry croquettes until golden brown.  Serve with ketchup or your favourite dip.
  6. The croquettes can be cooked in advance, stored in containers in the freezer and reheated in a pan or in the oven.