Comforting Food Always!

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I always find myself making and discovering new recipes but don’t tend to make recipes that I’ve previously developed. Not because it becomes repetitive, more that I’m always looking for new things to cook!

So, this weekend I decided to change things up a bit and go back to a recipe that I made a while back and adored the first time round. I made the tomato sauce a bit more Mexican and spicy and reversed the filling and sauce around. This is The first dish and now for what we had at the weekend. I think it makes for a nice winter meal as the heat of the spices warms you through.

So very easy to prepare in advance if you have guests coming round or so quick to make when you want a simple, fast meal. Hope you all enjoy it!
Have a mesmerising Monday, much love D x

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INGREDIENTS

For the filling

A large bag of baby spinach 400g
1 large garlic clove
150g full fat soft cheese
1 tbsp olive oil
Salt & pepper to taste

For the sauce

430g tomato passata
1 small white onion chopped
1 tbsp olive oil
1/3 tsp taco/mexican seasoning
1/2 veg stock cube
1/3 tsp cayenne pepper/paprika
1 level tsp salt

6 large tortilla wraps
Grated mature cheddar cheese

METHOD

Preheat the oven to 190°c

Blitz all the filling ingredients together in a food processor…DONE!

For the sauce

Heat up the Olive oil. Sauté the chopped onion on a low heat until golden brown. Pour in the tomato passata along with all the seasoning, stir well. Cook through for 10 to 15 minutes

To see the set up of the enchilada go to…Mexican spinach enchiladas

Once all layed out in baking dish, pour over the tomato sauce. Place in the oven and bake for 15 minutes or until the cheese has melted and has is all golden

Serve with a salad of your choice

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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

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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…

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Tomato Enchiladas In A Spinach Ricotta Sauce

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Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!

INGREDIENTS

300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil
1/3 tsp dried oregano
1/2 veg stock cube
1/3 tsp cayenne pepper
1 level tsp salt
1/4 tsp black pepper
Cheddar cheese grated
6 large tortilla wraps

METHOD

• Preheat oven to 180ºc/350ºf/gas mark 4. In a food processor blitz the spinach and garlic to a paste, add a little water to get the process going.  Season with salt, pepper and add the ricotta cheese and once again blitz so that it all combines

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• Heat the oil in a small saucepan, sauté the onions til soft. Sprinkle in the oregano and pour in the passata with cayenne pepper. Crumble in the stock cube and add a little water. If the tomato passata is too sour then stir in a pinch of brown sugar to balance out the flavour. Simmer on a low heat for 10 minutes

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• Place a wrap on a clean surface. Spoon some tomato sauce plus the ricotta/spinach sauce and gently roll up

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• Repeat for the remainder of the wraps and lay in a baking dish

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• Pour all the spinach sauce onto the rolled wraps making sure everything is covered

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• Distribute a generous layer of grated cheddar cheese to form the topping

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• Bake on the middle shelf for approximately 20 minutes and then brown off the cheese under the grill to make the enchiladas crispy

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• Serve with a side salad or some mexican rice

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