I found this recipe and adapted it a while ago and have made this dish once before. It is such a great way to efficiently use up tortilla wraps. Most of the ingredients you will have in your store cupboard also. You will have a Mexican lasagne in 45 minutes from start to finish. Perfect for an early supper, especially after a busy day Christmas shopping!
Once cooked the tortilla just melts in your mouth as all the sauce is absorbed into them, the filling is oh so satisfying mingling with the cheese!!! Words cannot describe, you’ll just have to make it to see!
Have a splendid weekend! Much love D x
For the filling
1 tin kidney beans drained and rinsed
1 large tin sweetcorn drained and rinsed
2 cups grated Cheddar cheese
⅓ tsp smoked paprika
6 large tortilla wraps
For the Mexican tomato sauce
425g passata or crushed tomato
1 small onion diced finely
2 cloves garlic crushed
large handful of freshly chopped coriander
1 tsp ground cumin powder
1 tsp smoked paprika
⅓ tsp salt or to taste
1 tsp Mexican seasoning (optional)
⅓ tsp dried red chilli flakes
Pinch of sugar
1 tbsp olive oil
To make the sauce
• Heat the oil in a medium saucepan, sauté the onion and garlic with paprika til translucent
Pour in the passata and all the ingredients apart from the fresh coriander
• Stir well, bring to a simmer and then lower the heat, cover and cook for 10 minutes. Throw in the coriander and combine
• Meanwhile preheat the oven to 200°c/400°f
To prepare the filling
• Simply combine the kidney beans, sweetcorn, cheese and paprika
To assemble the lasagne
• Use an oven proof deep round dish or thick deep skillet frying pan. Drizzle in a little olive oil into your dish, place a tortilla as the bottom layer
• Take a ladleful of sauce and spread onto the tortilla
• Next take a healthy handful of kidney bean filling and distribute evenly
• Place another tortilla on top of the filling and repeat. Your most likely to get 5-6 tortilla layers
• For the last layer just smother with the sauce and top off with some more grated Cheddar cheese
• Gently put into the oven and bake for 25-30 minutes until the cheese has become crispy and golden brown
• Slice into wedges and serve with a crisp fresh salad of your choice
Thinking back about six years, I would say that chocolate chip cookies were one of the first sweet treats that stirred my passion for baking. I would make them on the go and the most interesting thing was that I used to grill them to bake them, if that makes any sense! Lol! Our fan oven didn’t work and the trusty grill was used to heat, grill and bake. So you can imagine how ecstatic I was, when we decided to change it. I finally got my own oven. As you can see I haven’t stopped since!
Now that we approach the festive period we will be seeing colourful bright clementines everywhere. My little one loves them and they are a family favourite, as is chocolate! This morning, I discovered our family Christmas cookie by fusing these two stunning flavours together.
I have purposely used less sugar and kept to sweet clementines in this recipe. You will find that the initial taste will be of delightful cocoa and the texture, crisp on the outside, soft and moist on the inside. The refreshing clementine doesn’t overwhelm the cookie, instead it lingers on your tongue even after having devoured one!
200g plain flour
50g self raising flour
½ tsp bicarbonate of soda
½ tsp salt
150g unsalted butter melted
100g dark brown muscavado/soft sugar
100g caster sugar
1 free range egg
1 free range egg yolk
½ tsp vanilla extract
1½ tbsp cocoa powder
2 seedless clementines peeled
40g milk chocolate chips
• Preheat oven to 170°c and line a baking tray with greaseproof paper
• Cream together the butter and both types of sugar until combined in a mixer with a steel blade
• Add the egg and the yolk and mix, stir in the vanilla extract and cocoa powder
• Squeeze the juice of the clementine and blitz the pulp with the cocoa sugar mixture
• Stir in the flour, bicarbonate of salt and salt until just combined
• Scoop one tablespoon full of cookie dough an gently place on the lined baking tray. Leave a few couple of inches between the cookies as they will spread as they are baked
• Bake for 15-17 minutes then slowly use a spatula and place cookies on the cooling rack
• Repeat for the rest of the cookie dough
A quick sticky sweet banana caramel cake served as slices! A real treat! Enjoy…much love D x
My Bapuji (maternal grandpa) would have just loved these caramel banana slices. He was mad about bananas and would eat them at every chance he got. Having a sweet tooth did cost him in later life as he developed Diabetes, but he was very good at dodging our inquisitive questions on how much sugar he had consumed in the day, when we saw him reach out for something sweet. His typical answer would be “I’ve checked my blood sugar levels and had my tablets so don’t worry!”. I used to find some sweet stuff in his fridge and he always had a good excuse to why it was in there lol!
Sadly Bapuji is no longer with us but his love of bananas inspired me to bake these slices. Caramel topped fresh banana slices on a bed of banana chocolatey sponge. So here’s to you my Grandpa! We are remembering…
View original post 233 more words
Yesterday I came across a post by fellow foodie blogger Karine @ Yellowscone and I was extremely attracted to this poached egg, avocado & tomato dish
I had all the ingredients apart from the thick wholegrain bread so I made it more English by using traditional muffins as the base for this wonderful recipe
From start to finish it took less than 10 minutes and your left with something very special. The colours are first thing you see, the deep red of the cherry tomatoes, the vibrant green of the avocado and the most striking yellow yolk smothering the muffin
Thank you Karine! It was beautiful and your poaching egg technique superb! Can’t wait to read more of your work!
This post by half moon yoga just spoke to me! Had to share with all you lovely people!
Love D x
When we start our yoga routine we use sun salutations to wake up the body and the mind to the practice to come. It is like a metaphor for the practice of yoga which is to help people wake up to themselves and to be present to their life which has started and is happening right now. Yoga is like a wake up call without the break-down or heart attack. It is the type of discipline that strips away the layers of excuses and barriers and helps people start to see things how they really are.
Here are some ways that we might learn this during our walk on the yoga path.
We may stop looking outside of ourselves for approval, help, advice and start to trust our own innate wisdom.
Instead of feeling that we are a thousand different parts we might start to feel whole again.
View original post 214 more words
Cous cous and me ~ never really went together until very recently. I wanted to produce a healthy yet filling salad and needed quinoa in this recipe, but unfortunately my local store did not have any so I resorted to cous cous instead.
I was pleasantly surprised! I managed to dress it up with great fresh ingredients plus a tangy yet pungent mustard and olive oil dressing. The lemon in the dressing refreshed the simple cous cous, the mustard and garlic gave it that punch to vitalize all the salad ingredients!
I opted for QUINOA initially as I wanted to add this salad dish to Priya’s amazing sugarfree sweetheart blog as it is
Couscous is not an unhealthy food, but it lacks the fiber, B vitamins, and minerals found in whole grains such as barley, bulgar, and quinoa. These whole grain foods also have a lower glycemic index which is healthier for diabetics
So on that note I would replace the cous cous with the whole grains mentioned above as I first intended to make it diabetic friendly!
Is Couscous Healthy then? It’s has a decent source of thiamine and niacin – and is an excellent source of the antioxidant mineral selenium. On the plus side, it is fat-free and a decent source of protein, with a full cup of cooked couscous containing six grams of protein!
So either way still healthy with the vitamins from the salad ingredients plus the iron from the baby spinach
12 cherry tomatoes halved
½ cucumber chopped into fine quarter chunks
2 big handfuls of fresh baby spinach leaves
1 cup cous cous
1½ cups water
4-5 tbsp olive oil
1½ tbsp fresh lemon juice
1 small garlic clove crushed
¼ tsp English mustard
½ tsp dried oregano
Pinch of salt
To cook the cous cous ~
• Boil the water, add the cous cous grains and simmer on a medium-low heat for 5 minutes
• Turn off the heat, cover and let it cook in its own steam for a further 10 minutes
For the dressing ~
• Put all the ingredients together and combine well, making sure that the mustard especially has emalgamated with the olive oil
• Place all the chopped salad vegetables into a large mixing bowl, add the cooked cous cous and drizzle in the mustard and olive oil dressing
All these lovely fellow foodie bloggers nominated me for the “Liebster Award” this month and I wanted to answer all the questions set to me. You all are amazing cooks/bakers and very “Dear” to me! I just love reading your posts and am always inspired by all your gorgeous recipes!
Cheesy biscuit & Transplanted cooks questions were
• What’s the worse food item you’ve ever tasted?
Goats cheese…just not my thing!
• What’s your favourite book?
The Da Vinci Code
• If you could wake up tomorrow somewhere other than where you are right now, where would that be?
• Who (or what) makes you laugh?
My husband, he just cracks me up!
• What thing do you do less, that you actually think you should do more often?
• Christmas: yay or nay?
• Favourite quote, or piece of advice?
I have many, I will share this one x
• Marmite or marmalade?
• Rice or couscous?
• Favourite thing to do to relax? And, ahem, keep it clean, people…
Mrs Choux asked me
• What inspired you to start blogging?
My husband and my Aunt and her passion for cooking
• What is your signature dish?
I don’t think I really have one, I’m going to work on that lol!
• Which is the one song you could listen to forever?
Sitting at the dock of the bay, Otis Redding
• Who are the three famous people who would grace your table at a dinner party and why?
The Late Princess Diana ~ beautiful person and I adored her
Dalai Lama ~ I love his spiritual wisdom and personality
Bruce Forsythe ~ he reminds me of my grandad
• What’s your favourite dessert?
• Summer or Winter? Which do you prefer?
Summer, can walk out without coats and the light outside lasts longer
• What is your pet hate?
• If you could live anywhere in the world, where would you live and why?
Canada, British Columbia, I fell in love with it the first time I visited
• What flavours would you choose for your five tiered wedding cake?
Chocolate, hazelnut, coffee, lime, vanilla
Short and sweet treats questions were ~
• What is your favourite body part?
• Why did you start your blog?
Just to record recipes and to connect with like minded foodie people
• What is your job?
Currently a Full time Wife and Mum
• What is your favourite takeaway food?
• Sweet or savory and why?
Savoury, nedd salt more than sugar, always have, love crisps!
• What do you collect?
• What is your favourite personal possession?
My pearl earrings
• What is your favourite colour?
• Are you left or right handed?
• What is your party trick?
A levitation trick, using 3 other people to pick up the fourth just with your fingers
• What is your favourite chocolate, white, milk or dark?
My random facts I will post later but for now “HERE ARE THE NOMINATIONS FOR THE LIEBSTER AWARD, THEY GO TO ~”
You all have stunning blogs and I thoroughly enjoy reading them and keeping up to date with your individual food journeys. You plus all those I follow continue to inspire me and this in turn drives my passion further! So “Thank you and Congratulations xxxx”
You can answer to any of the 3 sets of questions that were set for me above
the rules are to ~
Include the award photo in your post
Answer the 11 questions you choose to answer
Share 11 other random facts about yourself
Nominate 11 other bloggers for the award (and notify them) and give them 11 questions to answer.
I hope you enjoy taking part as I do, and hope to read more about you all!
Much love D x
I am feeling all Christmassy already! And I just adore this time of year. The lights, the Christmas trees, decorations and most importantly the Food & Drink! To celebrate with amongst family and friends!
I thought let me get into the mood by making myself a cup of coffee with mixed ground spice. A scent that starts to capture the Christmas season, through its aroma and taste
Simply make your usual cup of coffee and stir in some mixed spice powder!
I found a beautiful recipe if you want to make fresh ground mixed spice. I’ll definitely be attempting this as soon as I need to restock!
Ok, I’m freaking myself out! I’ve produced another really healthy recipe in two days! No butter or cheese in this vegetarian shepherd’s pie. I swapped the traditional mash potato topping for a sweet potato one, which provides this dish with a sweetness to compliment the earthiness of the vegetables.
A real winter warmer and so very filling due to the protein content. So great for the husband’s diet and good for me too!
But I’m going to be baking again today! Just to balance things out a bit lol!
Have a super day friends, much love D x
3 medium sweet potatoes boiled
300g frozen quorn/soya mince
1 large onion sliced in crescents
2 cups of selection of frozen or fresh vegetables
2 garlic cloves crushed
200g tomato passata or crushed
½ vegetable stock cube
½ cup of hot water
1 tsp ground cumin powder
1 tsp soya sauce
½ tbsp tomato ketchup
A few sprigs of fresh coriander chopped
2 tbsp olive oil
• In a large saucepan sauté the onion and garlic in 1 tablespoon of oil. Add the vegetables and mix well
• Throw in the quorn mince, pour in the hot water and crumble in the stock cube. Stir, cover and simmer on a low heat for 10 minutes
• Meanwhile mash the boiled sweet potato with a little olive oil until smooth, set aside for now
• Gently stir in the passata, soya sauce and tomato ketchup and simmer for a further 5-7 minutes. Sprinkle in the fresh coriander
• In a deep rectangular oven dish, empty out all the cooked vegetable mince
and then top off with the sweet potato mash. Use a fork to set it down
• Place in the oven for 20 minutes and then brown off in the grill
Serve with a crisp refreshing salad