Taco Tuesday

Taco Tuesday

I have decided to re-name today, and every Tuesday from here on in, Taco Tuesday! Who doesn’t love tacos? Especially on a drab Tuesday… They are tasty, easy and best of all MESSY!

Mexican spiced pork with a hint of smokey barbeque (or barbecue / BBQ?) served in a crispy corn tortilla shell and topped with avocado. These are great for dinner parties as everyone gets stuck in and makes their own. They are also perfect for kids as they will love assembling. Gluten and wheat free too. Let’s get down to business……

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2

Ingredients

  • 2 tsp vegetable oil
  • ½ red onion – diced
  • 2 tsp smoked paprika
  • 2tsp ground cumin
  • 1lb / 500g pack lean pork mince
  • 1 ¼ cup / 300ml passata
  • 5 tbsp barbecue sauce
  • 14oz / 400g can black beans – drained and rinsed
  • Small bunch cilantro (coriander) – chopped
  • 8 taco shells
  • 1 ripe avocado – peeled and sliced
  • ½ iceberg lettuce – finely shredded
  • Cherry tomatoes
  • Sour cream and grated cheddar – to serve (optional)

Method

  1. In a large frying pan add the oil and when hot add the onion. Add the spices and cook for one minute then add the pork ensuring to break up the mince so it separates, stir until cooked through (it will go white)
  2. Add the BBQ sauce and passata along with four tablespoons of water. Turn the heat up until the sauce starts to bubble and thickens slightly then add the beans. Stir through the cilantro.
  3. Heat the corn tortillas then fill with the pork and bean mixture top with shredded lettuce, avocado, cherry tomatoes, cheddar (if using) and spoon over some sour cream

If this doesn’t cheer you up on a Tuesday I don’t know what will. Tomorrow being Wednesday we will have a day of full eat’s ahead with some more new recipes.

What is your go to food when you’re feeling miserable?

 

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Smoked Mackerel Patè {Gluten-free}

Smoked mackerel pate and  crisp bread with cucumber

Hey guys,

Today’s post is a recipe from my book Gluten-free Meals in Minutes

It is so unbelievably easy to prepare and tastes amazing! It would be a great make ahead starter for Christmas day. You can substitute the mackerel for salmon if you prefer.

Ingredients:

4 smoked mackerel fillets
2 cloves of garlic – crushed
225g / 1 cup cream cheese
Juice of a lemon
2 tbsp fresh herbs chopped (I like parsley)
1 tbsp Worcestershire sauce
Sea salt and cayenne pepper to taste
Fresh chives, cucumber and gluten-free crackers to serve

Method

  1. Break up the mackerel fillets and place in a food processor with the garlic, cream cheese and lemon juice.
  2. Blend the mixture for a few seconds then add the parsley. Blend again until it is almost smooth. Add the salt, cayenne and Worcestershire sauce to taste and blend to mix well.
  3. Pour the pate in to a dish and cover with cling film. Chill if you have the time.
  4. To serve garnish with the chopped chives and serve with my homemade crackers & sliced cucumber or gluten-free toast. Delish!!

Gluten-free Blue cheese, Walnut & Thyme Bread

Gluten-free bread

 

Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!

I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially  blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!

Ingredients:

  • 1 1/2 cups gluten-free white flour (I use doves farm)
  • 1 cup gluten-free oats (I used red mill)
  • 1 tsp baking soda (bicarbonate of soda)
  • 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred  type) roughly chopped / crumbed
  • 1/2 cup walnut halves – roughly chopped
  • Few thyme leaves
  • 1 1/2 cups (375ml) buttermilk

Method:

  1. Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
  2. In a large mixing bowl mix the flour, oats and baking soda.
  3. Next add in the walnuts and blue cheese before add the buttermilk.
  4. Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
  5. Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.

Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.

I would love to know……

What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)

What the most unusual combination you have put together in a recipe?

WIAW #18 Gluten-free Blue Cheese & Walnut Bread

What I ate Wednesday is here again! Lets jump straight in…

Breakfast – Gluten-free Blue cheese, Walnut and Thyme bread… I understand it is not everyone’s cup of tea but it is sooooo darn tasty! Recipe will be up later..promise!

Gluten-free bread

Lunch – Homemade Cauliflower and Carrot Soup. It’s freezing here in Ireland now so this is comforting!

Homemade soup

Dinner – Tapas in The Port House, Dundrum with my friend when we were Christmas shopping on Friday. There was prawns pil pil, chickenpeas with chorizo, meatballs, chicken skewers and olives. Delicious!!

Tapas

Snacks – My mini donut (doughnut) maker arrived yesterday so I decided to whip to a batch of pumpkin mini donuts. They are unbelievably light and so tasty. Recipe to follow

mini donuts 20141126-114901.jpg pumpkin donuts

That’s my what I ate Wednesday for this week guys!! Go check out the other bloggers at Peas and Crayons

Happy Thanksgiving Eve to my American readers, I hope you all have an amazing day tomorrow! xx

Breakfast made easy

I have had a lot of queries from readers asking about quick and easy breakfast options, a lot of you skip it and that is just not on… As we all know it is the MOST important meal of the day! I understand people are pushed for time with children, getting ready for school and work, so I have selected a few of my favorite breakfast recipes, some of which can be made ahead so they are a grab and go option. They can be eaten for brunch or lunch too and all recipes are Gluten-free with some Paleo recipes here too.

Wrap

First up is my one egg wraps, you can have these pre-made and in the fridge ready to be filled in the morning. Here is the recipe -> One Egg Wrap and below are some ideas for fillings depending on how much time you have.

  • Bacon with your choice of sauce – who doesn’t love a bit of bacon in the morning?! 🙂
  • Sausage & cheese – very satisfying and will keep you full until lunch
  • Tuna Salad
  • Chicken, Rocket & Cucumber
  • Ham & Egg Mayo

Mini Fritatta

Mini egg muffins or mini frittatas as I like to call them are extremely easy to make. You can cook a batch on Sunday night and you can use right up until Wednesday. Here is the recipe -> Mini Frittata. Again, these can be filled with your favorite ingredients. Below are some suggestions, remember to cut the ingredients in to small dice.

  • Bacon lardons, mature cheddar, spring onion & sun-dried tomato
  • Broccoli, feta & sun-dried tomato
  • Spinach & Parmesan
  • Chorizo, red peppers & parsley
  • Cooked cubed potato & sausage

Breakfast Burrito

The next recipe is from the wonderful Michelle at Cavegirl Cuisine, I made these wraps yesterday and they were delicious (I was so hungry they were gone before I remembered about a photo..oooops sorry! I will get one next time, promise!)

All her recipe are Paleo, you can of course change the filling to your preference but I loved the sausage and egg mixture. Michelle calls this her Breakfast Burrito Pancake and if you are a breakfast skipper I guarantee you will start having it again once you try this OR any of the above recipes!

Is there any other breakfast / lunch recipes you would like to share?

WIAW #16 Boom…I’m back!

Fall into good habits button

Hello! Yes you read that right I AM BACK!  🙂

I cannot believe it has been almost 7 months since I last posted here, where is the time going?!!

I do have a treat for today! It is Wednesday so What I ate Wednesday is here and I will have the yummy recipe from my dinner of Homemade pork, apple and sage sausages served with sweet potato rosti, petit pois and red onion gravy up for you tomorrow. They are easy to make, healthy (as I used pork medallions and whizzed them up in to mince myself) and so versatile – you can add whatever you fancy.

So, lets get started!!

Breakfast was a homemade ‘flapjack’ / granola bar – no oats though, and a banana.

Flapjack

Lunch was a Tuna Salad with a drizzle of balsamic reduction

Tuna Salad

Dinner – Homemade Pork, Apple and Sage Sausages with sweet potato rosti, petit pois and red onion gravy (sorry for the photo quality)

 Homemade sausages Pork and Apple sausages

As it is now pumpkin season I will be making some more pumpkin bars, pumpkin soup and of course the amazing pumpkin curry!

Some questions for my readers (if there are any of you left!!)

Are you dressing up for Halloween?

If so what are you dressing up as?

Linking up with Peas and Crayons and all the other bloggers!