Potato Cups with Marinated Cucumber Slices recipe – 55 calories

Ingredients:
2 cups shredded potatoes
4 tablespoons Parmesan cheese, grated
2 tablespoons onion, minced
freshly cracked peppercorn
freshly grated nutmeg
kosher salt
butter, to grease the muffin tins
parsley (to garnish)

Marinated cucumber slices
1 English cucumber
1/2 teaspoon fresh mint, minced
1 dash cayenne
1/2 teaspoon sugar
2 teaspoons rice wine vinegar

Preparation:
1. Preheat the oven to 350 degrees F.
2. Mix together the potatoes, Parmesan cheese, onion, nutmeg, salt and pepper.
3. Generously butter 6 muffin tins, 2-1/2″ size. Press the potato mixture evenly into the muffin cups.
4. Bake for about 45 minutes (or until the edges are well browned).
5. Remove from the oven to a rack to cool slightly. Loosen and invert the potato cups onto a plate.
6. To prepare the marinated cucumber slices: While the potatoes are baking, notch the edges of the cucumber with the tines of a fork. Using a mandoline, slice approximately 7 to 8 slices per serving.
7. Mix together the vinegar, mint, cayenne and sugar; marinate the cucumber slices in this mixture for about 30 minutes.
8. Overlap the marinated cucumber slices in a circle off to the side on each plate. Place the inverted potato cup on top, add a sprig of parsley and serve.

Servings: 6

Nutritional information for one serving:
Calories: 55
Calories from fat: 9
Total fat: 1g
Cholesterol: 2mg
Total carbs: 9.6g
Protein: 2.3g

Photo credit: Chef floWer

Technorati tags: recipe, cooking, diet, calories, Irish, potato cups, side dish, appetizer, vegetable, muffin tins

Irish Buttermilk Scones & Cheese and Herb Scones recipe – 176 calories

Ingredients:

For the buttermilk scones
8 ounces self-raising flour
1 ounce butter or hard margarine
5 fluid ounces buttermilk
1 egg, beaten
1 pinch salt
cinnamon sugar (to dust)
milk or eggs (to glaze)

For the cheese and herb scones
2 ounces cheese, grated
1 teaspoon dry mustard
2 tablespoons fresh herbs, chopped

Preparation:
1. Preheat the oven to 450° F (gas mark 8).
2. Sift the flour with salt and rub in butter or margarine.
3. For the cheese & herb scones: add cheese, herbs and mustard to the dry ingredients.
4. Make a well in the center and pour in the egg and most of the buttermilk.
5. Mix quickly to form a soft dough (adding a little extra buttermilk if necessary).
6. Turn out onto a floured surface and roll out lightly until 1″ thick.
7. Working quickly, cut into 2″ rounds.
8. Glaze with milk or egg, and set on a floured baking sheet.
9. Before baking, dust the scones with cinnamon sugar (for the buttermilk scones) or sprinkle a little grated cheese on top of each scone (for the cheese & herb scones).
10. Bake for about 15-20 minutes (until light brown).

Servings: 8 scones

Nutritional information for one serving:
Calories: 176
Calories from fat: 52
Total fat: 5.8g
Cholesterol: 39mg
Total carbs: 24.6g
Protein: 6g

Technorati tags: recipe, cooking, diet, calories, bread, breakfast, Irish, scones, buttermilk, cheese, herb