hazysummer
Full Member
Zingy mexican salsa (free on all plans)
1 clove garlic skin on
1 or 2 chillies whole
1 red onion peeled and quartered
3 tomatoes
lime juice to taste
Homemade Refried Beans (Free on green and EE)
1 onion chopped
1 clove garlic chopped
1 tin pinto beans drained (borlotti / cannelini / kidney ok if that’s what you have)
½ tsp ground cumin (optional)
veg stock
spring onions, grated cheese from HEX and 0% greek yoghurt to serve
I tweaked these recipes from an old photocopy from a magazine my sister gave me – I think they are by Thomasina Meirs (Masterchef a few years ago)
1 clove garlic skin on
1 or 2 chillies whole
1 red onion peeled and quartered
3 tomatoes
lime juice to taste
- put all except the lime juice in a dry frying pan on high heat.
- Move around 10-15 mins until blackened and charred in places Turn the extractor on full or open a window!
- Cool until you can handle
- Peel the garlic and remove the chilli stalks (and seeds if you don't want it too hot)
- In a pestle and mortar grind the chilli and garlic to a paste, add onions and garlic and grind (or whizz in a processor)
- Season with lime juice and salt to taste
Homemade Refried Beans (Free on green and EE)
1 onion chopped
1 clove garlic chopped
1 tin pinto beans drained (borlotti / cannelini / kidney ok if that’s what you have)
½ tsp ground cumin (optional)
veg stock
spring onions, grated cheese from HEX and 0% greek yoghurt to serve
- Fry onion and garlic until soft and brown, add cumin if using and fry off 1 min.
- Add the beans and warm through, adding a little stock to make a thick gravy – mash lightly with potato masher until has a mushy pea consistency
I tweaked these recipes from an old photocopy from a magazine my sister gave me – I think they are by Thomasina Meirs (Masterchef a few years ago)
