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Quesadillas

Quesadillas

“Q” in our Vegetarian Alphabet was a bit of a tricky letter – But Sue wasn’t to be beaten! We used Genius Fibre Fest Gluten free Beetroot Wraps but any soft Wraps will do the trick.

Mexican Spice Mix

Ingredients:-


Dried Oregano
Salt & Pepper
Cayenne / Chilli Powder
Paprika
Onion Salt
Cumin

Ingredients:-

4 Wraps
Black Eyed Beans
Mung Beans
2 Cloves of Garlic grated
1 White and 1 Red Onion, finely chopped
2 teaspoons of Chilli powder
Tomato Puree
2 Tomatoes
Fresh Coriander
Spring Onions
Grated Cheese
Bicarbonate of Soda
Oil
Salt & Pepper

Method:-

(1) Soak both types of Bean overnight, drain and then simmer separately for 20 minutes. Drain again and set aside. The Mung Bean work well with the addition of a bit of Sodium Bicarbonate. They turn Red!
(2) Fry the Onions, Garlic and Chilli powder and add Mexican Spice Mix.
(3) Add the Mung Beans, Tomatoes and Tomato Puree then allow to simmer.
(4) Add the Black Eyed Bean and simmer on a low heat adding water as required so the you end up with quite a stiff consistency.
(5) Load the Wraps with half Bean Chilli mix and half grated Cheese.
(6) Dry fry the Wraps for a couple of minutes on either side to brown slightly.
(7) Cut in half to serve and dress with chopped Spring Onions and Coriander.

We served ours with a dressed Salad, hand cut Chips and a Garlic, Lemon, Mustard and Mayo dip.

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Parsi Kheema Per Eeda recipe, eat well on universal credit

Apparently this is a favoured breakfast in some areas of India. Meat and Eggs, similar in a way to a traditional English breakfast I guess? We added boiled Rice to make a main meal out of it.

Ingredients:-

500g of Minced Lamb
1 Red Onion, finely diced
a Thumbnail of Ginger, grated
5 Cloves of Garlic, chopped
2 Green Chillies, deseeded
½ a Tsp of Turmeric
½ a Tsp of Chilli Powder
2 Tomatoes, chopped
1 Tbsp of Tomato puree
200ml of Water
1 Tbsp of Spirit Vinegar
1 Tbsp of Brown Sugar
Salt & Pepper to season
4 Eggs
Oil to fry
Chopped Coriander to garnish

Method:-

(1) Add the Ginger, Garlic and one Green Chilli to 3 Tbsp of water and wuzz in a blender.
(2) You are aiming for a smooth paste.
(3) Add the Mince to a bowl along with 1 tsp of the paste.
(4) Mix well and set aside.
(5) Heat the Oil in a heavy-bottomed sauce pan, or Dutch Oven.
(6) Add the Onion and fry until softened and light brown.
(7) Add the remaining paste and stir well.
(8) Add the Mince along with the Turmeric and Chilli Powder.
(9) Cook over a medium heat and 10minutes, stirring so that the meat is evenly browned.
(10) Add the chopped Tomatoes, Tomato Puree and the remaining Green Chillies (Slit lengthways).
(11) Allow to simmer for a further 4 minutes.
(12) Season with Salt & Pepper.
(13) Add the water and bring to the boil.
(14) Reduce the heat and simmer for 15 minutes with the lid on.
(15) Stir gently half way through cooking.
(16) Add the Vinegar and Sugar and continue to simmer for 2 minutes.
(17) Break one Egg at a time into the  Kheema and on a low heat cook the Eggs for 4 to 5 minutes.
(18) Cover with the lid so that the Whites set but you still have runny Yolks.
(19) Garnish with Coriander and serve.

The Vinegar and Sugar added an interesting flavour twist. Really enjoyable. Strangely we did end up eating left overs for breakfast, but that wasn’t really the plan…...

We don’t like the price of fresh minced Lamb in the local supermarkets. I ventured into the Iceland Food Warehouse and found a 1kg bag of frozen mince for £3.75. Which was much more realistic!

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