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A whole week my wonderful friends. What in the world have you been up to? Me? Well, i’ve been thinking a great deal about our new web site- what it should be called, how it should look, what changes need to be made. As always, your suggestions are whole heartedly adored so please let me know. Aside from techno- thunking, i’ve been ploughing my way through April, with its hilarious mix of sun, rain, snow, wind, sun, hail. Yes, its been a turbulent month but our plants are growing every day, the sun is there (albeit in whatever state) and life is starting to take hold of this beautiful planet of ours.

I was all set to post this recipe last Tuesday, but then a certain baking “god” offa the tele decided to beat me to it. Never the less, i shall continue because i have fallen in love with my new friend Masa Harina and i want to share that love with all you lovely folk. So here it is, a recipe for homemade Tortilla wraps and a (kick asse) recipe for smoky, spicy beans. Seriously, once you try these homemade breads- in fact, once you smell the flour, i very much doubt you’ll ever go back to pre- made ones. They are tortilla as you expect, but with a subtle edge, verging on taco crispiness. Two ingredients, super easy to make and cook. Gluten- free, Rice- free, Vegan. Do it! I mean right now (well, when you get the flour) but do it.

(Probably serves 4 but some men have an admirably healthy appetite, so perhaps 2, Vegan, Gluten- free, Rice- free)

Tortilla Wraps:
(Taken from here, makes 8)

photo

  • 260g Masa Harina (you really have to use this flour, i’ve tried to substitute but it doesn’t work, something about the Lime treatment of the Corn…)
  • 310ml Warm Water
  • pinch of Salt
  1. Combine all ingredients in a bowl and stir until the dough has formed (get your hands in there if needs be)
  2. Turn onto a clean surface and knead for 5 minutes
  3. Roll into a sausage and divide into 8
  4. Heat a heavy based pan/ skillet
  5. Between 2 pieces of baking parchment, roll each portion as thin as you can get, into a large disk
  6. Carefully transfer to your skillet, cooking for 1 minute on each side
  7. Repeat with remaining dough

Smoky, Spicy Beans:

photo copy 2

  • 1/2 cup Black Beans, cooked
  • 1/2 cup Fava Beans, cooked
  • 1 Red Onion, sliced
  • i stalk of Celery, sliced
  • 1 small Leek, sliced
  • 1 small Red Chilli, finely chopped
  • 4 cloves of Garlic
  • 1 Yellow Pepper, cubed
  • 1/2 Courgette, sliced and halved
  • 1/2 bunch of Coriander, roughly chopped
  • 1 1/2 teaspoons of Chipotle
  • 1/2 teaspoon of Sea Salt
  • a dash of White Wine (or Red, or Vinegar)
  • 1 tablespoon of Olive Oil
  • juice of 1 Lemon
  1. Heat the oil in a skillet on a medium heat, add the onions, celery, leek and chilli and cook until soft (about 5 minutes)
  2. Add the beans, garlic and chipotle and cook for 4 minutes
  3. Add the peppers, courgette and wine and cook for a further 5 minutes
  4. Add the remaining ingredients and cook until the liquid has evaporated

Green & Leithy Guacamole:

photo copy

  • 1 1/2 ripe Avocados, mashed
  • 8 baby Plum Tomatoes, quartered
  • 1/4 Red Onion, finely diced
  • 1/4 bunch of Fresh Coriander, roughly chopped
  • juice of 1/2 a Lime
  • pinch of Sea Salt
  • big pinch of freshly ground Peppercorns
  1. Mix everything in a bowl until well combined
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