There is nothing like a bowl of hot Mexican tantalizing chilli on a Winter’s day, when your mood is low as it is soo dark outside! All you want to do is hibernate in your home.
This dish has definitely lifted my spirits and I’m about to get a second serving.
It is super easy to make it doesn’t take much time and at the end you will be one happy bunny!
300g Quorn Soya Mince frozen
2 medium onions diced
1 tin chopped tomatoes
1 tin kidney beans
4 garlic cloves crushed
2 dried red chilli
Salt to taste
1 tsp smoked paprika
1 tbsp sunflower oil
1 tsp cumin seeds
Fresh lime juice to taste
🌟Heat the oil in a large saucepan on a medium heat sprinkle in the cumin seeds, drop in the Chilli and crushed garlic. Stir until onion looks translucent
🌟For in the tin of crushed tomatoes along with the paprika and salt bring them to the boil gently
🌟Put in the kidney beans along with its Brine and mix well lower the heat and cook the chili for 30 minutes stirring occasionally
🌟Serve piping hot with tortilla chips and a dollop of sour cream or creme fraiche
I took a trip down memory lane today!
When I was 7 and in primary school we made Jewish potato latkes for Hanukkah and today I thought of making them.
😊I went straight back in my mind to the classroom with all my friends and my teacher trying something new that tantalised my taste buds😊
Potato latkes recipe
3 large red potatoes, peeled & grated
1 small onion grated
1 large egg
Salt to season
Place the grated potato and onion into a colander and squeeze out excess liquid
Mix the egg and salt in a bowl and stir in the potato and onion mix
Heat a tablespoon of oil in a small frying pan and press the mix into the pan on a low heat
Wait 2 to 3 minutes and carefully flip the latke over
Cook on both sides until golden brown