Mexican bean paratha

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A delicately spiced Mexican bean unleavened bread which is traditionally an Indian bread. However the fusion of Mexican and Indian in this dish work really well, that you can have the best from both

INGREDIENTS

1 can kidney beans drained & rinsed
1 onion pureed
2 garlic cloves crushed
1 chilli finely chopped
1 tsp cumin and coriander powder
11/2 tsp taco spice mix
1/2 tsp salt
Squeeze of lime
70g grated cheese
2 tbsp crushed tomato/passata
200 g chapatti flour/medium whole wheat flour
Extra flour for rolling out parathas

METHOD

1. Put onion, garlic, chilli and kidney beans into a food processor and blend to a smooth paste

2. Add cheese, tomato passata, taco spice mix, lime, ground cumin/coriander,salt and blend to combine

3. Slowly put in flour and mix to combine into a soft sticky dough.

4. Meanwhile heat up a tsp of oil in a small non stick frying pan on a slow medium heat

5. Take one heaped tablespoon of dough mixture and form into a ball. You will need extra flour to prevent dough from sticking whilst you roll it out as it is a little wet resulting in soft parathas. Heavily flour a clean surface and roll out to a 10cm diameter round

6. When the oil is sizzling cook the paratha on both sides, using some oil on the other side too until it has brown spots and takes on some brown colour. Repeat for each paratha

7. Once prepared serve with some fresh tomato salsa and guacamole

Apple and cherry cake

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A moist and fruity cake with my favourite fruits. Using gala apples gives the cake extra sweetness and the cherries balances the flavour by adding a little sourness. Hope you enjoy x

INGREDIENTS

300g self raising flour
150g castor sugar
85g unsalted butter
2 large eggs
Zest of 1 small lemon and juice
handful of cherries, halved and stoned
2 gala apples cored and chopped into a medium pieces
1 teaspoon of vanilla extract
a splash of milk
1 tbsp icing sugar to dust

METHOD

1. Pre heat oven to 180c/350f/gas Mark 4, line and grease a 20 cm cake tin

2. Cream butter and sugar till yellowy cream in colour and fluffy. Add eggs. Mix well

3. Once apples are peeled, cored and chopped squeeze over the lemon juice to avoid the apple discolouring

4. Fold in flour and combine. Throw in the apples and cherries along with zest and mix well. A little milk will be needed to make sure batter is of semi-drop consistency

5. Pour in the mixture into the cake tin and bake for 40-45 mins until golden brown. Leave in tin to cool.
Once cooled dust with icing sugar and serve with a little single cream or custard

Adapted from http://www.redonline.co.uk/food/recipes/gennaro-apple-cake

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