Oven baked Mexican veg and beans
This is an easy recipe to use up fridge Vegis and a way to use my Mexican spice mix. It’s an all in one pan method so easy on the washing up too!
2 tablespoons of Mexican spice mix
2 tablespoons of olive oil
1 tin of chopped tomatoes
2 courgettes
1 eggplant
2 red peppers
1 large onion
2 cloves of garlic
1 punnet of cherry tomatoes
1 tin of butter beans or any you like
first heat up oven to 200c while the oven is heating up chop all your vegetables into bite size chunks, not too small as it will shrink an bit as it cooks.
Place all the cut veg except the tomatoes on the baking tray drizzle with oil and the spice mix give a good toss and put into the oven to bake for 30 mins.
After 30 minutes take out give it a mix and add the cherry tomatoes. Put back in for another 10 minutes before taking out again and adding the tins of tomatoes and beans give another good stir and bake again for about 20 mins. Add salt and pepper to taste even some fresh herbs. Basil or coriander would be great.
Serve with rice, on a baked potato, over pasta or as a side to some fish or meat. Enjoy!
Wasabi mash potatoes
Wasabi mash potatoes
2016-07-05 23:16:43
Ingredients
- Potatoes
- Double cream
- Butter
- Wasabi
- Salt and pepper
Instructions
- The measurements to make mash potatoes depends on how many people you are serving.
- I always think it is better to have too much than too little so I normally count two large potatoes per person, you can always use leftovers for fish cakes!
- Bring your potatoes to boil and drain well.
- Add large knob of butter and a good amount of cream to make the texture of the potatoes that you want.
- Mash the potatoes or use a ricer if you have one then add wasabi and salt and pepper to taste.
- Enjoy!
Tina's Cooks https://tinascooks.com/
Pitta crisps
Pitta crisps
2016-07-05 22:55:38
Ingredients
- 6 Pitas
Instructions
- Heat oven to 190C/170C fan/gas 5.
- Split 6 pitas horizontally into two circles, then cut each into 6 triangles.
- Lay them in a single layer, rough side up, on 2 or 3 baking sheets.
- Use a pastry brush to brush the pita triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt.
- Bake for 10-15 mins, until golden.
- Leave to cool on the tray.
Tina's Cooks https://tinascooks.com/
Harissa-spiked hummus
Harissa-spiked hummus
2016-07-05 22:53:28
Ingredients
- 2 x 400g cans chickpeas , rinsed and drained
- 5 tbsp olive oil
- 1 garlic clove crushed
- lemon juice , to taste
- 2 tbsp harissa paste (see tip below)
- 1 tbsp tomato purée
Instructions
- Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water.
- Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
- Add the rest of the chickpeas, then whizz again for a few secs until nobbly.
- Season with salt and a good squeeze of lemon juice.
- Mix together the harissa and tomato purée with the rest of the olive oil.
- Drizzle over the hummus to serve.
Tina's tip
- I like to use Belazu Rose Harissa (in jars from delis and supermarkets) which is relatively mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.
Tina's Cooks https://tinascooks.com/
Smoky aubergine & coriander dip
Smoky aubergine & coriander dip
2016-07-05 22:51:29
Ingredients
- 4 large aubergines
- 4 tbsp Greek yogurt
- 2 tbsp olive oil
- Large bunch coriander, leaves only, finely chopped
- 1 garlic clove, crushed
- Squeeze of lemon/lime juice
Instructions
- Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring.
- In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides.
- Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
- Once done, put the aubergines in a plastic bag.
- When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
- Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth.
- Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice.
- Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.
Tina's Cooks https://tinascooks.com/
Sweet corn relish
Sweet corn relish
2016-06-30 06:19:54
Yields 3
Ingredients
- 2 cup extra-sweet corn kernels, freshly cooked or frozen and thawed
- 1 cup cherry tomatoes, chopped
- 1/2 cup finely chopped red onion
- 2 teaspoons of red wine vinegar
- 4 teaspoons extra-virgin olive oil
- 2 tablespoon chopped fresh basil
- 1/4 teaspoon salt
Instructions
- Whip the oil and vinegar together in a large bowl. Season with the salt and black pepper.
- Now stir in the corn kernels, cherry tomatoes, onion and fresh basil.
- Cover the relish and chill overnight.
Tina's Cooks https://tinascooks.com/
Quick hummus
Quick hummus
2016-06-30 02:14:29
Total Time
15 min
Ingredients
- 200g/7oz canned chickpeas
- 2 tbsp lemon juice or more
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 100ml/31⁄2fl oz tahini (sesame seed paste) optional
- 4 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp paprika
- Salt and pepper
Instructions
- Drain the chickpeas and rinse. Reserve a few whole chickpeas for serving.
- Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor and blend to a creamy purée.
- Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon.
- Drizzle with extra virgin olive oil and scatter with the reserved chickpeas.
- Sprinkle with paprika and serve with pita bread,or chopped veg.
Not spicy enough?
- To spice it up a bit try adding Harissa or flavoured pestos to your hummus
Tina's Cooks https://tinascooks.com/
Pickled cucumber
Pickled cucumber
2016-06-29 23:03:11
Yields 2
Total Time
1 hr 10 min
Ingredients
- 2 tablespoons caster (superfine) sugar
- 1⁄4 cup (60ml) lime juice
- 1⁄4 cup (60ml) rice vinegar
- 1 telegraph cucumber
Instructions
- Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved.
- Add the cucumber and toss well to coat.
- Cover and refrigerate for 1 hour.
Tina's tips
- Use a vegetable peeler to peel the cucumber into long thin ribbons.
- You can make these pickles in advance and store in an airtight container in the refrigerator for up to 1 day.
Tina's Cooks https://tinascooks.com/
Halloumi with warm salsa verde
Halloumi with warm salsa verde
2016-06-29 22:41:35
Total Time
30 min
Halloumi
- 400g/141⁄4oz Halloumi cheese, cut into chunks
For the salsa verde
- 1⁄2 bunch fresh parsley
- 1⁄2 bunch fresh chervil
- 1⁄2 bunch fresh thai basil
- 2 tbsp preserved lemons drained
- 2 garlic cloves, roughly chopped
- 150ml/51⁄4fl oz olive oil
- 1 fresh lemon
- Black pepper
Instructions
- Slice the halloumi into wedges about 1 cm thick.
- Chop all the herbs and the lemon and Garlic, add your oil to the pan then the garlic lightly fry do not brown then add your lemon and herbs turn off the heat and set aside.
- In another non stick pan heat a splash of oil and fry your cheese on both sides till a golden,( this can be done on the BBQ or under grill oven also) to serve warm your sauce add a squeeze of fresh lemon and serve with french bread or a light green salad.
Tina's Cooks https://tinascooks.com/
Home made chili sauce
My son Henrik wanted to make homemade chili sauce so we gave it a go and it turned out quite well. It still needs a little work but I thought I would share with you the first try.
Homemade chili sauce
2016-06-29 21:45:27
Total Time
10 min
Ingredients
- 6-7 large red chillis seeds removed
- 6-7 Large green chillis seeds removed
- 1 12oz bottle of malt vinegar
- 1 onion sliced
- 6 cloves of garlic whole
- 1 teaspoon smoked paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon of cinnamon
- 1-2 tablespoon of dark brown sugar
Instructions
- Fry the onion and chopped chillis in a heavy based pan till soft then add spices and vinegar let cook for a few minutes.
- Let it cool a bit and then put it in a blender and blend on high till smooth.
- Pass the sauce through a sift and then return to the heat for a few more minutes.
- Bottle the sauce while still hot into sterilized bottles.
Great uses
- The sauce can be used as cooking sauce for chicken wings or just as a side!
Tina's Cooks https://tinascooks.com/
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