Spanish Tortilla is a fantastic lunch time dish to feed your hungry family. In terms of ingredients, you can’t get any simpler – good quality eggs, potatoes and onions – that’s it!. When cooked correctly the sweetness of the onions really hits home along with the comfort of the soft, starchy potatoes & egg. Delicious!
Chipotles en Adobo is a smoky, sweet yet spicy puree that delivers an intense flavor of chipotle chillies.
It is made from the dried & smoked jalapeno pepper and is an amazing addition to any marinade, sauce, dip or dressing. A small teaspoon of this amazing mixture will totally transform any dish.
I absolutely love Taco’s! Not only do they look amazing, layers of vibrantly coloured morsels piled on top of each other….but they also taste divine! The great thing with Taco’s is that there is a countless combination of potential toppings. There will always be a tasty option for the meat eater and vegetarian alike.
This simple recipe for Corn Tortillas will totally transform any Mexican inspired meal. This recipe is really pretty simple and with a bit of practice you should be able to bang out a dozen or so of these tortillas without too much effort.
This recipe for Chickpeas with lemon & garlic is a perfect accompaniment to a whole host of dishes. It really needs to be made with dried chickpeas for the best results so a little planning ahead is required.
The broth that is created whilst cooking this dish is fantastic and can be eaten straight from the pan hot, or my preference is to let it cool in the fridge overnight. The next day, the flavours will have intensified and you really get the lemon and garlic coming through.
Guacamole these days is a well known component to the Friday /Saturday night tradition of chips & dips – you know, the usuals… tortilla or posh Kettle chips with cream cheese & chive, hummus, taramasalata (if you’re feeling adventurous), and of course Guacamole.
Proper homemade Guacamole, should be rich and creamy from really good quality, and really ripe Avocados
For me the initial texture should be followed up with a bit of a kick! This comes from finely chopped shallots or red onions, hot red chilli and I always add a bit of Garlic
Yesterday’s lunch was a last minute affair, me and the kids had headed over to Tynemouth to see a pal, and before long conversation turned to what was for lunch. After a quick brainstorm and a trip to the local supermarket we were back in the kitchen rustling up some really tasty lamb Koftas.
With 2 keen cooks working away, lunch was ready within about 25 minutes, and the result was a really tasty, low-carb (January diet) and really very healthy lunch.
This bright red, hot sauce is made from red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, and I must admit, I am absolutely addicted to it!
Sriracha sauce is often served as a condiment in Thai, Vietnamese, and Chinese restaurants. And the plastic green lidded Rooster bottle it is sold and served in has become as iconic as the sauce itself.
Once you have experienced a fresh, homemade pitta bread, you will never go back to the sorry excuse that the large supermarkets happily sell you.
With a little bit of effort, and some trial and error, you will soon be able to make these breads quickly and without too much fuss. The result will be a fantastically flavoured flat bread, with a light, soft texture and very welcoming of any delicious fillings that you want to stuff into them! Nothing like the tasteless cardboard that you will have become accustomed to from UK supermarkets.
This simple recipe for homemade Foccacia will blow your mind – infinitely better than anything you can buy from the supermarket or even a lot of local producers.
The secret to success here, as with many bread recipes is time. To get a really great finished result, don’t rush it!