A real quick and easy recipe, packed with character and flavour that will have you springing out of bed instead of snoozing the alarm. Start by cutting the tortillas in triangles and frying them in the vegetable oil and flipping until nice and golden – you can then remove them to one side for the time being.
Lower the heat and add the diced red onions until soft and then add the garlic for a minute. Add in the finely sliced chilis and then pour in the passata and mix in a generous amount of paprika, some salt, pepper, a bit of water and let leave to simmer for a few minutes.
Once the flavours have combined, pop the tortillas back in, giving them a good stir and create a well in the centre to drop in your eggs. Put the lid back on to help the eggs poach, add your favourite toppings – ours are grated cheese, avocado, coriander, and a good squeeze of lime.
Ingredients: Vegetable oil, corn tortillas, ½ red onion, 2 garlic cloves, pasata, mixed chillis, 4 eggs, salt, pepper, paprika, avocado, grated cheese, lime, coriander
A family favourite, and for good reason too – just make sure you give the risotto all your love and attention for the next 45 minutes or so and you won’t be disappointed!
Start by putting some olive oil and the butter to a pan on medium heat and add the finely chopped onion to soften and the bacon too. When the bacon is almost cooked, add in the mushrooms for a couple of minutes and last the chopped asparagus.
Then cover the contents of your pan with the risotto rice, stirring regularly and giving it chance to absorb any moisture until translucent and then add in the wine and keep stirring until that too has been absorbed. Now comes the TLC part… bit by bit, you want to add in the 1l on chicken stock, allowing the rice to absorb the majority of the water (but not dry out) before adding in more. You don’t have to use all the stock mix, but make sure you regularly taste the rice, so it’s cooked to how you like it.
Just before serving, mix in the parmesan and chopped parsley and set to rest for a couple of minutes before tucking in!
Ingredients: 300g risotto rice, 100g diced bacon, 100g asparagus, 150g sliced mushrooms, chicken stock, 1l water, 50g parmesan, olive oil, 25g butter, ½ pack parsley, 1 brown onion, 100ml dry white wine.
One for every occasion, breakfast, desserts, birthdays, weekends – pancakes are so versatile and universally loved that you can adapt this receipe to however you please. For us though, it’s all about the bananas and blueberries.
Combine the flour, sugar, salt and baking powder until it is well mixed, and in a separate bowl, do the same with the milk and egg (and vanilla extract if you fancy). Merge both the mixtures together and stir well – but don’t worry if you have a few small lumps.
Put a bit of oil or butter in a medium-heat frying pan and add the pancake batter along with small bits of fruit for 3 minutes and then flip until both sides are golden. Set to one side whilst you use the rest of the batter, add more of your fruit to the stack and then drizzle over some maple syrup and *chef’s kiss* – finished.
Ingredients: 1 cup of flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, ½ tablespoon of salt, one cup of milk, one egg, one banana, one cup of blueberries, vanilla extract, maple syrup
by Alex Mulvey
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