Preparation Time:30 minutes
Cooking Time:10-30 minutes
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 1 tbsp olive oil
- 1 onion chopped finely
- 250 grams Beef Mince
- 1 tsp hot smoked paprika
- 1 tsp ground cumin
- 1/2 tsp Chilli Powder
- 200 grams Black Beans drained
- 200 grams tortilla chips lightly salted
- 150 grams cheddar grated
- 100 grams cherry tomatoes quartered
- salt and pepper to season
- 4 Spring onions lightly chopped
- Coriander optional
- Chopped Chilli optional
- lime wedges
- Sour Cream
Method
Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat, add the onion and cook for 3–5 minutes until soft and translucent.
Increase the heat and add the beef, paprika, cumin and chilli powder. Cook for 5-10 minutes, stirring occasionally, until the beef is browned.
Reduce the heat to medium and add the black beans, stirring gently, until the beans are heated through. Season with salt and pepper.
Line the base of a 1.5 litre/2¾ pint ovenproof dish or baking tray with a single layer of tortilla chips, then top with half of the beef mixture, then half the cheddar and half the cherry tomatoes. Add a second layer of tortilla chips, then top with the remaining beef and cheese. Transfer to the oven and cook for 8–10 mins, until the cheese has melted.
Remove the nachos from the oven and top with the remaining cherry tomatoes, spring onions, coriander and chilli, if using. Serve hot with the soured cream and lime wedges.
Vegetable Fajitas
The perfect meat free dish!
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 4 peppers Mixed colours, deseeded
- 2 Courgettes
- 2 Red Onions Peeled and sliced
- 2 tsp Cumin Seeds
- 2 tbsp olive oil
- 1 tbsp Chipotle Paste
- 60 grams Wild Rocket
- Salt and Black Pepper
- 1 lime Cut into 6 wedges
- 8 Soft Flour Tortillas Warmed
- Tomato Salsa
- Guacamole
- Sour Cream
- 60 grams Grated Cheddar Cheese
Method
Set the oven to gas mark 6 or 200°C. Cut peppers into strips and the courgettes into sticks or rings. Mix in a large roasting tin with the onion, the cumin seeds, oil and the chipotle paste.
Roast the vegetables for 20-25 mins, until slightly charred.
Add rocket and seasoning to taste and mix until just combined. Squeeze in the juice from 2 of the lime wedges. Take pan to the table or transfer to a hot dish.
Serve with warm tortillas and the rest of the lime wedges, and the tomato salsa, guacamole, sour cream and grated cheddar cheese.
Chipotle Chicken Burritos
Chipotle Chicken Burritos
This hot & spicy burrito recipe is a mouthful, and all you'll need for filling lunches and cosy nights in with friends & family.
Quick & easy to make, and an absolute delight!
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 454 grams Fresh For You Chicken Breasts` cut lengthwise into strips about 1-inch wide
- 1 tbsp Chipotle Chilli Paste (plain chilli paste will be perfect if chipotle is not available)
- 2 tbsp salt
- 1 tbsp Preferred cooking oil
- 1 medium Centra Red Onion quartered and sliced crosswise 1/2-inch thick
- 3 medium Cloves/Lazy Garlic thinly sliced (about 2 tablespoons)
- 2 medium peppers stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 120 ml Chicken broth or Water
- 2 teaspoons roughly chopped fresh/dried oregano
- 6 to 8 flour tortillas warmed, for serving
- salsa Optional for serving
- Guacamole Optional for serving
- Sour Cream Optional for serving
- 2 cups Black Beans
- 3 cups White Rice
Method
Place chicken in a bowl, add chilli paste, and salt and toss until chicken is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes.
Stir in oregano, taste, and adjust seasoning, as necessary.
Boil rice and add into the pan with chicken and veg mixture.
Add a generous helping to the warm tortilla. Add toppings - Guacamole, Sour Cream, Salsa and your extra favourites, for example cheese and jalepenos.
Roll and serve immediately.
Blueberry Lemon Cheesecake
Blueberry Lemon Cheesecake
Cooking Time:2 hours 40 minutes
|
Recipe Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Print Recipe
Print Recipe
|
Ingredients
- 300 grams Cracker Crumbs
- 140 grams butter Melted
- 40 grams Sugar
- 600 grams Cream Cheese
- 200 grams Sugar
- 25 grams Flour
- 170 grams Sour Cream
- 90 ml Lemon juice
- 2 tbsp Lemon Zest
- 3 large eggs
- 2 Egg Yolks
- 2 cups Fresh for You blueberries
Method
For Crust - Preheat over at 170 degrees, line a 9inch baking tray with grease prove paper. Mix the crust ingredients in a small bowl and press the mixture into the bottom and up the sides of the try. Bake for 10 minutes then set aside to cool.
For Cheesecake - Reduce oven to 150 degrees. In a large bowl mix together the cream cheese, sugar and flour until combined and smooth. Add the sour cream, lemon juice and lemon zest, then mix until fully combined. Now, add the eggs one at a time and slowly mix until combined. After this, add the egg yolks until combined. Finally, mix in the blueberries to the batter.
Pour batter evenly onto the crust, bake for 1 hour and 15 minutes. Once the time is up, turn off the over; leave the cheesecake in the oven for a further 30 minutes. Take out of the oven and place in fridge until completely cooled. Enjoy!
