Refried Beans with Tortillas


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Easy to make and yummy to taste -

2 tbsp olive oil
1 Onion finely chopped
2 garlic cloves crushed
1 green chilli, chopped
400g can red kidney beans, drained
400g an pinto beans, drained
2 tbsp chopped coriander
150ml vegetable stock
8 tortillas (wheat or plain flour)
25g vegetarian Cheddar Cheese, grated
Salt and Pepper

4 Spring onions
1 red onion
1 green chilli, chopped
1 tbsp garlic wine Vinegar
1 tbsp caster sugar
1 tomato, chopped

Very rarely I comply to the Vinegar choice specified in the original recipes, probably I should start sticking to what the recipe says, I generally use whatever is available at home rather than buying 100 different varieties of vinegar

Instead of using the canned beans I used fresh beans, soaked them overnight and used pressure cooker to boil them until tender.

1. Heat the oil for the beans in a large frying pan. Add the onion and saute for 3-5 minutes until softened. Add the garlic and chilli and cook for 1 minute.

2. Mash the beans with a potato masher and stir into the pan with the coriander.

3. Stir in the stock and cook the beans, stirring for 5 minutes until soft and pulpy.

4. Place the tortillas on a frying pan and warm them from both sides (you can also place them on a baking sheet and heat through in a warm oven for 1-2 minutes). Mix the relish ingredients together.

5. Spoon the beans into a serving dish and top with the cheese. Season well.

6. you can either roll the tortillas and serve with the beans or stuff the beans, relish in the tortillas and roll them.

Sweet potato Soup


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The original recipe was for Jerusalem artichoke soup. I couldn't find it in the market so replaced it with sweet potatos. Soups are filling, healthy and a great food option if you are watching your weight.

650g Sweet Potatoes or Jerusalem Artichokes
5 tbsp Orange Juice
25g butter
1 leek chopped
1 garlic clove, crushed
300 ml vegetable stock
150 ml milk
2 tbsp chopped coriander
150ml natural yogurt
grated orange rind to garnish

1. Rinse the potatoes place them in a large saucepan (I used pressure cooker), add enough water to cover, bring to the boil until they are tender. Drain the sweet potatoes and leave them to cool.

2. Peel the potatoes and mash the flesh with potato masher.

3. Melt the butter in a large saucepan and saute the leek and garlic until leek softens.

4. Stir the potato flesh, stock, milk and orage juice. Bring the soup to a boil. Simmer for 2-3 minutes.

5. Reserving a few pieces of leek transfer the remainder of the soup to a food processor and blend for 1 minute until smooth.

6. Return the coup to a clean saucepan and stir in the reserved leeks, corander and yogurt.

7. Transfer to individual soup bowls, garnish with orange rind and serve.

Spinach Frittata


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Body is the only thing that we have from the time we are born till the time we die. Take proper care of it, treat it with respect, don't add poisons to it. Give it the right amount of exercise and nutritious food.
Eating right, staying active, and maintaining a healthy weight are the primary objectives of a devoted health conscious community.

450g spinach
2 tbs water
4 eggs beaten
2 tbsp single cream
2 garlic cloves, crushed
50g sweetcorn
1 celery stick, chopped
1 red chilli chopped
2 tomatoes, seeded and diced
2 tbsp olive oil
2 tbsp butter
25g pecan net halves
2 tbsp grated Pecorino Cheese
25g Fontina Cheese, cubed
a pinch of paprika

1. Cook the spinach in water for 5 minutes.Drain thoroughly and dry on absorbent kitchen paper.

2. Beat the eggs in a bowl and stir in the spinach, cream, garlic, sweetcorn, celery, chilli and tomato.

3. Heat the oil and butter in a frying pan.

4. Spoon the egg mixture into the fying pan and sprinkle with the pecan nut halves. Pecorino and Fontina cheeses and paprika. Cook without stirrig over a medium heat for 5-7 minutes or until the underside of the frittata is brown.

5. Invert the frittata and cook the other side for 2-3 minutes. Serve the frittata straight from the frying pan.