A new year with new recipes!
Vegetarian Buritos
Ingredients
- Oil for spritzing
- ½ tsp cumin
- ½ tsp chilli powder
- 4 mushrooms, chopped
- 1 pepper, chopped finely
- Small onion, finely chopped or 4 spring onions
- 2 garlic cloves, crushed
- 1 can mixed beans, kidney beans or black beans, drained
- 1 cupful cooked basmati or long grain rice
Filling
- Shredded lettuce, 1 avocado sliced, sour cream or yoghurt, hot sauce
Method
- Spritz a pan with oil, add the spices, mushroom, peppers and onions and cook for 4-5 minutes. Add the garlic, beans and cooked rice and heat through.
- Microwave the tortilla according to pack instructions or pan fry them and keep them warm
- Add 2 spoonfuls of the rice mixture onto the tortilla, top with sour cream, shredded lettuce , sliced avocado and a dash of hot sauce or a little of the Pepper salsa (above).
- Roll the Buritto up and cut in half diagonally before serving.
- Serves 8
Pepper, Sundried Tomato & Garlic Salsa
Ingredients
- 2 garlic cloves
- 2 roasted red peppers from a jar
- 4 Sundried tomatoes in oil
- 75g – tomatoes
- 1 tsp dried parsley
- Pinch of salt and pepper
- 1-2 tsp hot chilli sauce
Method
- Blend together the garlic, red peppers, sundried tomatoes.
- Place into a bowl and stir in the diced chopped tomatoes, parsley and season.
- Use as a dip with tortilla corn chips or in Buritos.
Bruschetta
Bruschetta is a great way to use up any leftovers and can easily be made for vegetarian, vegans or meat eaters.
Spray sour dough slices with a little garlic flavoured oil and griddle for a few minutes on each side. Or place under a hot grill.
I usually place a selection of the ingredients below on a platter and let guests help themselves to whatever topping they prefer.
Top the griddled sour dough with any of the following:
- Sliced or chopped tomatoes
- Griddled Asparagus spears
- Tinned Artichokes in oil
- Cooked sliced mushrooms
- Sundried Tomatoes
- Broad Beans
- Olives
- Griddled Vegetables
- Cream Cheese
- Ricotta
- Rocket Leaves
- Balsamic vinegar
- Mozzarella
- Brie Slices and Cranberry Sauce
- Smoked Salmon
- Leftover Cold Meats
- Cured Meats - Salami, Parma Ham
- Chopped Nuts
Panettone, Chocolate & Baileys Puddings
Panettone is an Italian Christmas cake available from most supermarkets. Two slices of Panettone will make these festive puddings. They are light and delicious and the recipe can be changed to use up any leftover dried fruits.
Ingredients
- 2 slices Panettone (approximately 120g diced cake)
- 20g dried cranberries or left over fresh cranberries
- 20g coarsely grated chocolate
- 2 large eggs
- 275 mls full fat milk
- 4 tbsp Irish Cream Liqueur
- ¼ tsp nutmeg
- Double cream for serving (optional)
Method
- Place the diced Panettone into 4 x 200 ml ramekin dishes.
- Sprinkle 1 tsp dried cranberries and 1 tsp grated chocolate into each dish.
- Whisk together the eggs, milk and Baileys.
- Divide the egg mixture over the cake, sprinkle with a little nutmeg. Leave to stand for 15 minutes.
- Preheat the oven to 180ºC/160ºC Fan/Gas 5.
- Place the ramekins into a roasting dish and pour some boiling water into the tin to come halfway up the ramekins.
- Bake for 18-20 minutes.
- Serves 4
Smoked Salmon Pasta
Ingredients
- 300g Tagliatelle, Linguine or Spaghetti
- Zest and juice of ½ lemon
- 1 tsp chilli flakes
- 1 x 100g pkt smoked salmon trimmings
- 2 tbsp cream cheese
- 1 tbsp horseradish sauce
- 1 packet of rocket leaves or 4 frozen spinach
- Parmesan cheese & black pepper for serving.
Method
- Cook the pasta.
- 5 minutes before your pasta is cooked, melt the cream cheese, smoked salmon and horseradish in another pan. Add the zest and juice of ½ lemon and the frozen spinach, once warmed and melted stir through the cooked pasta. Fresh rocket leaves can also be stirred through at the end instead of spinach.
- Sprinkle with parmesan cheese and black pepper before serving.
- Serves 3
Tofu Breakfast Scramble
Try this plant bases vegan recipe as an alternative to scrambled eggs.
Ingredients
- Oil for spraying
- 150g sliced mushrooms
- 1 diced tomato or a few quartered baby tomatoes
- 2 spring onions, sliced
- Salt and pepper
- ¼ packet approx. 90g Tofu, mashed with a fork
- 1 slice toasted Sour dough
Method
- Crumble the tofu with a fork and set aside. The rest can be frozen for several months if desired.
- Fry the mushrooms for 2-3 minutes, add the tomato and spring onions, cook for a further minute.
- Add the salt and pepper, a dash of Worcestershire sauce and the Tofu and cook for a further 5 minutes.
- Serves 1
Bloody Mary
There's no better way to bring in the New Year than with this classic, 'the morning after the night before' cocktail. Here's Made's twist on the classic.
Ingredients
- 2 shots of Belvedere Vodka 70cl (Can be found for £32.99 at Mr & Mrs Fine Wine)
- 4 shots of tomato juice
- 1 dash of lemon juice, (to taste)
- 2 dashes of Worcestershire sauce
- 2 dashes of Tabasco, (or hot pepper
- sauce) - more if you like it hot!
- 1 pinch or sea salt/or celery salt
- 1 pinch of black pepper
- 2 sticks of celery
- Plenty of ice, cubed
- Lemon wedge
- Lime Wedge
- 1 pinch smoked paprika
- 1 sprig of parsley (or any fresh herbs you can access)
- Couple of green olives if you fancy
Method
- Squeeze the lemon and lime wedges into a shaker and drop them in.
- Add plenty of ice and all of your ingredients to a shaker.
- If you're using a shaker, tilt it backwards and forwards to avoid making a frothy drink. If stirring it shouldn't be a problem.
- Strain into a glass.
- Top up with fresh ice if needed.
- Add the garnishes.
Tips: Rub a little bit of lime around your glass rim and rub on some celery salt for an extra touch of class.
You can keep your vodka in the freezer for that little extra chill factor!
