A Spicy, Sour, Stalk Salsa..My 500th Post!

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I steamed some broccoli for dinner yesterday and I was left there standing with a good looking raw broccoli stalk in my hands!  All that came to mind was a fresh tangy salsa.  I had some juicy plum tomatoes to use so this is what came about.

A salty, spicy and sour crunchy salsa to tantalise your tastebuds!  It did mine.  When I gave my husband some to try, he couldn’t figure out that I had used the broccoli stalk.  At first he guessed it was raw mango and then cucumber.  I told him, and he was pleasantly surprised.  So for all you non broccoli lovers out there…try this! You may enjoy it! 😉

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INGREDIENTS

Raw broccoli stalk, diced
Handful of baby plum tomatoes
Fresh lemon juice
Piri piri spice
A pinch of ground cumin powder
Salt to taste

METHOD

Take the diced stalk and place in a bowl.  Add all the ingredients and combine well.  Use the lemon and piri piri spice according to taste. I like mine very lemony and spicy!

Eat immediately or set in the fridge until you’re ready to eat. 

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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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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! 🙂