Les presento a Jengibre / Please meet Jengibre magazine

(English version below)


Super hiper contenta les cuento que la revista Jengibre ya esta on-line y lista para comerla de principio a fin! Me encanto formar parte de esto y con muchas expectativas seguiré contribuyendo con toda mi energia a este pequeña gran aventura

Revista Jengibre Nro1

Otra vez re mil gracias a las creadoras (Juli de Horneando Algo, Agus de Ponete el Delantal y Amanda de Buenos Aires Para Chicas) de la revista Jengibre por la buena onda y el laburo gigante que le pusieron encima. Y sobre todo por haberme invitado a Jengibre!!!

La revista esta genial, las recetas una mejor que la otra y mil ideas para pasar un invierno (verano en mi caso) feliz y contenta. Les dejo algunas fotos de una de las recetas que hice, que es mi version del revuelto gramajo. Es una versión un poco mas saludable que la original y les puedo asegurar que es igual de rica! la receta esta detallada en la revista, pero aca pueden encontrar la versión en inglés ya que la revista es en español y no quiero dejar afuera a nadie!

Bueno basta de chachara, aca esta la revista Jengibre, pasen y vean y disfruten y cocinen y sobre todo diviertanse con lo simple y cotidiano.

English Version

I am thrilled to tell you that Jengibre magazine is already on-line and ready to be eaten form beginning to end! I loved to be part of this and I am so excited for the next season number already! I am thinking on recipes and nice seasonal product... I can't stop!

I want to thank once again the creators of the magazine (Juli from Horneando Algo, Agus from Ponete el Delantal and Amanda from Buenos Aires Para Chicas)  for being so nice and for putting so much work and good energy in this project, and of course for bringing me in the project with them. You girls rock!


The magazine is full of nice recipes and lovely plans to spend the winter (or the summer if you are on this side of the pond...). I show you some pics of one of the recipes I contributed with (you will also find the recipe in english here) that is my version of the ¨revuelto gramajo¨ very typical in Argentina. This version is a kind of healthier than the traditional one and I can tell you it is AS good!

I stop talking now and let you go through the magazine. Enjoy the simple things of life.

Recipe

Preheat the oven at 200°C 

Wash and dry the potatoes and without peeling them cut then longitudinal in four pieces. With your clean hands mix the potatoes with 3 tablespoons of olive oil, salt, pepper, rosemary and the garlic cloves cut in halves. Arrange the potatoes in a baking dish and bake for 15 minutes at 200°C.

Blanch the broccoli by boiling them for 2 minutes (not more than that!) and cut them in halves or in four (depending on the size of the florets) and again with your clean hands mix them with 1 tablespoon of olive oil, salt and pepper. Add them to the baking dish with the potatoes making sure they touch the bottom of the baking dish. Bake for additional 20 minutes or until potatoes and broccoli are tender. Once ready, remove from the oven and reserve.

In a big frying pan sauté the minced shallots with one tablespoon of olive oil for 5 minutes. Add the bacon and sauté for 10 minutes or until shallots are transparent and the bacon is golden brown. 

In a medium bowl crack the eggs and mix them well with a fork. Add salt and pepper to taste. 

Add the potatoes and broccoli in the frying pan with the bacon and shallots at medium heat and blend together. Pour the eggs and keep mixing with a wooden spoon until the eggs are cooked but juicy. Serve it hot preferably in a preheated baking dish.

TIP: add a spoonful of cream cheese to the eggs for an extra creamy texture.