Fresh Salsa Nachos

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Dinner was ready but my husband very cheekily made some fresh salsa with cheese nachos. As soon as I realised he was chopping the ingredients, my camera quickly made an appearance. I captured quite a few pictures to share with you all.

I was soo tempted to eat some of the yummy ingredients as he prepped! But didn’t! It was totally worth the wait. You really can’t beat tangy fresh salsa, the flavours are incredible and with the cheese and crispiness of the tortilla….ummmm I don’t think I will have much dinner now!

INGREDIENTS

1 onion finely diced
1 tomato finely diced
2 tbsp freshly chopped coriander
1 avocado diced
1 chilli deseeded finely chopped
1/2 juice of lime
Pinch of salt

Tortilla chips
Grated cheese

METHOD

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Combine all ingredients in a bowl, mix slowly together

On a microwave safe plate, place a layer of tortilla chips with cheese, melt in the microwave oven for 1 minute

Transfer into a bowl and add the salsa

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Now grab your favourite drink, sit back and munch away! Taking some over to Fiesta Friday…

Creamy White Enchiladas

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My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I wanted something more creamy to add to the rich bean filling that was sauteéd in fresh coriander!

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So came to mind a white sauce with spring onion that would smother the tortillas filled to the the brim with the spicy tomato bean filling. Not forgetting the cheese that always makes the dish! I hope you enjoy these as much a we did! Much love D x

INGREDIENTS

For the enchilada filling
2 spring onions finely chopped
2 cloves garlic crushed
1 tin of refried beans
100ml crushed tomato
1 tbsp olive oil
Handful of chopped fresh coriander
¼ tsp dried red chilli flakes
¼ tsp cumin seeds
¼ tsp paprika
1 tsp cumin and coriander powder

For the white sauce
1 tbsp butter
⅓ tbsp olive oil
1 heaped tbsp plain flour
2 spring onions chopped finely
1½ cups of milk

Pre prepared large tortillas
Grated Cheddar cheese

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METHOD

For the bean filling ~

• Heat the olive oil in a non stick saucepan with the chilli flakes and cumin seeds. once the oil is hot and sizzling add the chopped spring onions and garlic plus half of the coriander and stir briskly

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• Once the onion has become soft and translucent pour in the tomato passata.
Add in the seasoning of cumin powder and paprika and mix well. Simmer for a few minutes

• Stir in the refried beans with half a cup of water to loosen the mixture. Sprinkle in the rest of the coriander and simmer for a further 5 minutes. Take off the heat and leave aside

For the white sauce ~

• Heat the butter and olive oil mix in the flour on a low heat keep stirring the roux until it bubbles a little. Combine the spring onion with the roux and cook off for a couple of minutes

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• Gently pour the milk into the pan and whisk continuously until the sauce starts to thicken

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Once the sauce is glossy and thickened take off the heat and leave aside

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To assemble the enchiladas ~

• Spread the bean filling as a strip in the middle of the tortilla

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• Fold one edge over from the side

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• Then make another fold from the bottom to seal in the filling

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• Next roll into a wrapped tortilla

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• Repeat for approximately 6 tortillas and line them up in a deep oven dish

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• Smother the wrapped tortillas in the white sauce and sprinkle cheddar cheese on top

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Place in the oven for 15 minutes at 180°c/350°f/gas mark 4 and then place under the grill to make the cheese nice and golden

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Serve with some spicy potato wedges and a tomato salsa

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Red Pepper & Lime Risotto With Feta

I can do risotto anytime of the year but this one especially as it’s extremely summery in taste. Tangy from the pepper, hot from the chilli and salty from the feta! Not forgetting the lift from the lime…Enjoy friends!

Much love, D x

Shivaay Delights

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I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and…

View original post 79 more words

Good Morning Friends ♡

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And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂 Where WordPress and Facebook comes together! 🙂

https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

Greek Feta Tex Mex Taco’s!

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The first time I tasted feta cheese was with a dear friend of mine about 12 years ago. I had gone to visit him at university and he treated me to my first Greek Feta lunch.

Tangy, yet mellow thinly sliced soft white slabs of feta, all mixed with a tasty salad and heavenly dressing! I can still remember eating this adorable dish!

It is only until yesterday when I had a bit of the low fat feta cheese that it took me back to this memory buried in my subconscious. I must have had the low fat option the very first time as my palette recalled the taste that I’ve not had since then! I then came across some taco shells and a tin of refried beans in my store room and “Eureka!” Along came the notion of Greek tacos!

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I’m not going to tell you how good they were as I feel the pictures speak for themselves and I know you will be so tempted to try these! Enjoy! Much love D x

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INGREDIENTS

1 tin of sweetcorn, naturally sweet
125g low fat feta cheese
15 mini plum tomatoes sliced in rounds
1 red onion finely diced
½ cucumber peeled, finely cubed
Handful of freshly chopped coriander
Salt to taste
Fresh lemon juice

1 tin of refried beans
⅓ tsp smoked paprika
Squeeze of fresh lemon juice

Ready made taco shells

METHOD

• Prepare all the salad ingredients, season with salt and lemon

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• Crumble or finely cube in the feta cheese and combine well

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• On a low heat warm up the refried beans, once thet starten to soften into a paste, stir in the paprika and lemon juice

• Crisp up the taco shells by heating them in the oven by instruction and then snap in half. Spread a little of the bean mixture onto the shell and then place the salad on top!

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He just can’t help himself! 🙂

A Mexican Lime, Courgette & Pepper Risotto

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Something to celebrate Cinco de Mayo! A date to me which never had any relevance until now. By blogging for just under a year, I have learnt so much about different cultures and countries from you all. Amazing new festivals and celebrations I knew nothing about! I am very grateful to you all and in thanks I send this risotto with a Mexican edge!

The lime that transforms this risotto really tantalises and adds to the courgette and bell pepper, enhancing the overall feel and taste of this wonderful recipe.

Mexican Italian fusion I think this will be! I couldn’t help myself last night, I had two helpings! I think I have fallen in love with risotto all over again, especially with the Mexican elements doing a rumba on my tongue!

I hope you enjoy it as much as I did! Let’s fall in love again x

Buenos días & Buongiorno! Have a brilliant day x

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INGREDIENTS

250-300g Arborio rice
1 courgette sliced finely diced
1 small white onion finely chopped
1 green bell pepper diced
½ the juice of a lime
1 tbsp olive oil
1 tbsp butter/low fat butter spread
⅓ tsp salt or to taste
1 litre vegetable stock

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METHOD

• Melt the butter with the olive oil in a large non stick pan on a slow heat

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Add the onion and pepper and sauté for 2 minutes then throw in the rice and make sure every grain is coated in the oil. Keep mixing to avoid sticking

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• Slowly add a ladleful of vegetable stock and continue to stir, each time the stock is absorbed add a ladleful at a time.

•The whole cooking process should take about 30-35 minutes. Half way through mix in the courgette and continue to cook in the same way

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• You may need a little more stock to get to your desired rice consistency. I like mine just cooked

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• Make sure all the vegetables are tender, season with salt and more butter if desired. Serve with a wedge of lime and a little grated parmesan if you so wish

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Red Pepper & Lime Risotto With Feta

image

I have had this fusion risotto running through my mind for quite a while now. Yesterday I had all the ingredients I needed, so “hey presto!” it was created, made and devoured very fast.
A Mexican base with sweet, earthy notes of red pepper and a sour lift from the lime. Only then to top it off with some Feta cheese, for that Greek influence.

Oh my friends…you have to try this and tell me how it goes..Have a wonderful Wednesday and enjoy. Much love D x

INGREDIENTS

1 red bell pepper diced
2 garlic cloves minced
1 tbsp olive oil
1½ cup arborio rice
1 litre vegetable stock
Salt to taste
Juice of half a lime
Feta cheese crumbled

METHOD

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● Heat the oil in a large non stick saucepan on a medium heat. Sauté the pepper for a couple of minutes and throw in the rice. Mix and cover each grain in the oil

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● Start pouring a ladle of vegetable stock one at a time into the rice mix. Keep stirring on a low to medium heat

● Once the stock is absorbed add another ladle full into the saucepan. Continuously mixing

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● This should go on until the rice becomes tender and soft and the risotto creamy

● Season with salt and stir in the lime juice. Serve with a topping of crumbled feta cheese

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A Mexican Vegetarian Lasagne

A bright, tasty Mexican fusion recipe..One that we adore..simple and quick. You most likely will have the ingredients sitting in your store cupboard..Give it a whirl! I hope you enjoy it…Have a peaceful day! Much love D x

Shivaay Delights

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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

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INGREDIENTS

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…

View original post 261 more words

Creamy White Enchiladas

All I am craving is mexican food and cheese cheese cheese! I am going shopping and all these ingredients are so on my list for today…Have a super Saturday and enjoy! Much love D x

Shivaay Delights

image

My first memory of going to a Mexican restaurant is with my Uncle and Aunts. I was astounded by all the colourful paraphernalia and the mexican music beat that kept my feet tapping. It’s amazing to recall this time from the depths of my memory! I can close my eyes and I’m sitting right there on a large rustic wooden table with my family and clasped in my hand my very first sweet strawberry daquiri mocktail!

My tongue was greeted with the most sensational flavours I have ever tasted and I found myself hooked on this new cuisine! From that time on I made Mexican at home and still love to experiment with different components to give my Mexican recipes a different edge.

My Husband fancied Mexican recently and I felt the urge to mix things up a bit. We’ve all had enchiladas with a fiery tomato sauce. But I…

View original post 447 more words

Peri-Peri Chip, Cheese & Bean Wrap

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These days I don’t think we go once a week without my oven Peri-peri spicy masala chips, my little ones’ always request them for lunch!  So I HAD to come up with a healthy addition!  Beans! Came to mind and a chip butty!

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So, here we have a spicy refried bean wrap with chips and lots of cheese.  This way the boys and me are getting carbs, protein and dairy in the one meal!  It was soooo filling and soooo yummy!  A dish you can prep earlier and put together when the oven chips have been cooked…great for all the family especially the kids!

Have a super duper Sunday! And I’ll see you all tomorrow! Much love D x

INGREDIENTS

1 tin (215g) spicy refried beans
1 tomato diced
1 onion diced
1 tbsp olive oil
⅓ tsp cumin seeds
½ vegetable stock cube
⅓ cup boiling water
Lemon/lime juice
Fresh coriander

Portion of peri-peri chips
Large tortilla wraps
Grated Cheddar cheese

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METHOD

• Heat up the oil with the cumin seeds in a medium saucepan, once seeds start to sizzle lower to a medium heat.  Add the onion and tomato, cook until onion is golden brown

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• Crumble over stock cube,  mix in the refried beans with the boiling water.  Lower to a gentle simmer.  Cover and cook for 7-10 minutes stirring occasionally

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• Finally squeeze over a little lemon/lime juice and stir in the coriander

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To assemble the wraps

• Make a vertical strip of bean mixture in the centre of a warmed tortilla

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• Place the peri-peri chips on top of the mixture and a liberal helping of grated cheese

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• Roll up and slice in two!  Now just simply Enjoy!  You may want some salsa or guacamole with it

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