This time of the year we get lovely juicy strawberries and they make the most wonderfully light and fluffy mousse. Try this simple and quick recipe and I am sure you will love it too.
1 sheet gelatin
2 egg whites
1/2 cup caster sugar
2 teaspoons water
1 and 1/2 cups whipping cream
10 drops lemon juice
1 sprig mint to decorate
Take 15 strawberries hull them and mash or puree them in a food blender. Warm the water and the gelatin to it making sure it dissolves. Whip the egg white to form peaks. Then slowly add sugar, making sure it is well amalgamated.
Whip the cream till soft peaks form. Fold the egg white mixture. Next add strawberry puree, lemon juice and gelatin Mix well. Pour into a wet mould and refrigerate till it has set. Just before serving decorate with the remaining strawberries hulled and slice and a sprig of mint.
Mexican burritos are very filling and nutritious, my version of this is made using soya granules instead of meat which is great for vegetarians or people who do not enjoy red meat.
Serves 4 (serving size 2 burritos)
For the burrito
8 Burrito wraps (either wheat or corn tortillas)
1 head of iceberg or lollo rosso lettuce torn to bits
Burrito filling (3 tablespoon per burrito)
100 gms tomato salsa (recipe on Ladle N Spoon)
100 gms gucamole (recipe on Ladle N Spoon)
200 gm cheddar cheese grated
30gm pickled jalapeno chopped fine
1 onion cut into rings
For the filling
150 gm soya granules, boiled for a minute in salted water
1 large red onion chopped fine
2 teaspoons garlic paste
1 teaspoon ginger paste
2 teaspoons cayenne pepper or red chili powder
1 teaspoon pepper
2 teaspoons cumin powder
Salt to taste
2 large tomatoes skinned and chopped fine
Coriander or cilantro chopped
2 tablespoons olive oil
Making the filling
Heat olive oil in a skillet. Add the chopped onion and brown till golden. Add ginger and garlic paste and saute till the raw smell of garlic has evaporated. Add tomatoes and cilantro. Saute till the oil leave the sides of the pan.
Add the dry spices and saute for another 5 mins. Squeeze out all the water from the soya granules and add to the onion tomato mix. Add salt to taste. Cook for 5 mins stirring occasionally.
The mixture should brown well. Lastly add the remaining cilantro to the mix. Allow it to cool a little before making the burritos.
Making the burritos
Heat a roti pan, toast the tortillas a little on each side. Layer it first with lettuce, followed by the burrito filling, , tomato salsa, guacamole, jalapenos, onion rings and lastly cheese. Roll the burrito and enjoy! You may add all sorts of other interesting stuff to your burrito such as sour cream, oilves, red cabbage etc..
Guacamole is versatile dip and can add texture and flavor to wraps, chips, bruschetta, crackers etc… This simple recipe needs just 10 mins
2 ripe avocados
1 red onion
1 fresh red chilli
1 tablespoon lime juice
Salt to taste
Pepper to taste
1 large red tomato
2 cloves of garlic crushed
1 teaspoon on cilantro chopped fine
Cut the avocado in half, de-stone and scoop out the ripe inside flesh. Mash in a bowl but remember to keep a few chunky bits. Add the garlic, chopped red onion, tomato, cilantro, lime juice, chili, salt and pepper. Stir all the ingredients well. Serve chilled with tortilla chips.
I love to serve this when I have friends over that I’d like to spend maximum time with at a get together. It is quick, easy and every one loves it. Best of all its mostly all out of a bottle
1packet Nacho chips (available at any Mexican food store or grocer)
200 gm Nacho cheese or cheddar cheese grated
5-6 pickled jalapenos chopped fine
3 Tablespoons tomato salsa
For the tomato salsa
2 medium red tomatoes, de-seeded & chopped into large bits
1 tablespoon olive oil
1 teaspoon oregano (fresh or dried)
3 cloves garlic chopped fine
Salt to taste
For the tomato salsa
Heat olive oil, add the garlic and saute till golden. Add the tomatoes and oregano. Add salt and let the tomatoes sweat till all the water has dried up and you have a lumpy tomato salsa. Let it cool before using.
On a plate arrange nachos. Add the salsa and top with cheese and jalapeno. Microwave till the cheese has melted and serve.
Kids love this too. If jalapenos are too hot for kids you can top it with sauteed green bell peppers.
Toddlers have the most discerning palate and dealing with a fussy eater can be quite an ordeal. If your little one has just started experimenting with her taste-buds, here is a quick and nutritious snack for that developing gourmand.
1 lean chicken breast
100 gm bread crumbs
2 tablespoons grated parmesan cheese
Salt & pepper to taste
100 ml milk
4 tablespoons all purpose flour
Oil for frying
Beat the chicken breast lightly with a meat tenderizer. Cut into 1 & 1/2 inch thickness long strips. You should get about 6 strips.
Season the flour with salt and pepper. Roll the strips in the flour. Dust off the excess. Mix the parmesan with the bread crumbs. Dip the strips in milk and roll in the bread crumb mixture.
Preheat some oil in a wok and lower the coated chicken strips into the oil. Fry till golden on both sides. Serve hot with some ketchup or tartar sauce.
You could bake these too. Brush the strips lightly with cooking oil and put into a greased baking sheet. Bake at 180 degrees centigrade, till golden. Turn over once for even browning.