Raw Cauliflower and broccoli tabouleh with cucumber, feta and harissa sauce

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Summer is here…well I think they call it Spring but it seems too hot for that today. I got to wear my dungaree shorts the other day and that made me dance inside probably because I looked like a 7 year old wearing a nappy. In Wanaka and actually probably a lot of places in NZ you get crazy winds in Spring, I just did a giant laundry day and hung everything up only to find all my undies had flown off the line into the very quiet and slightly awkward next door neighbours garden…fun times.

Yesterday we had the Treble Cone mountain closing day which was pretty ridiculous, everyone wears fancy dress and it’s a big party on snow. One guy even brought his wood fired pizza oven up so everyone was making pizzas, drinking beers and skiing some slush in the sun. Now the winter is over and it has flown by, I’m off back to the UK for 5 weeks in a week to go party at two different weddings, catch up with some friends in France and I managed to persuade my Mum to take me and my sister to Marrakech for 3 nights…yahoo. Getting excited about Morocco I decided to make this yummy grain free Tabouleh style salad with my favourite harissa and fresh pink pomegranate.

There are 2 options for this salad, you can either mix the harissa in with the salad and make it into a delicious mess OR you could keep the salad super fresh by dressing it with olive oil and lemon juice and use some of the harissa to marinate some fish or meat and serve it along with the salad and a dollop of harissa on top! Up to you, it’s such a yummy sauce I would make double and use it up over the week to jazz up all your meals!

saladfloss

Serves a crowd! I’d say about 10 as a side with other salads at a BBQ 
 
Harissa
5 big dried chillies (depending on how spicy
1 tsp coriander seeds 
1 tsp cumin seeds
1 tsp caraway seeds
 
3 big cloves of garlic, peeled and sliced
1 red onion, peeled and diced
1 roasted red pepper (I used a jarred one OR a tbsp tomato purée OR a handful of sundried tomatoes)
1 lemon juiced (zest first into a big salad bowl)
3 glugs extra virgin olive oil
3 tbsp greek yoghurt (optional)
 
Salad
1 head broccoli
1 head cauliflower
4 spring onions, sliced finely using all the green stuff!
1 cucumber (sliced in half lengthways, de-seeded and cubed)
1 pomegranate, seeded (wear a t-shirt you don’t like as you will spray the juice over yourself)
200g feta (optional if dairy free) cut into little cubes
1 lemon zested (plus the zest from the lemon used in the harrisa)
1 handful of chopped parsley
1 handful chopped coriander
1 handful chopped mint

Harissa

Boil the kettle and soak the chillies for around half an hour and then dry them off.

Toast the seeds in a dry pan over a low heat until fragrant and put aside.

Fry the onion, garlic, chillies and pepper in the pan with a splash of olive oil until golden and smokey. Add everything plus the lemon juice to a high speed blender and pulse until you have a super smooth sauce.

If you don’t have a blender, don’t panic use a pestle and mortar (the more authentic and muscle making way) to mash the spices into a paste, then add the rest of the ingredients until you have a sauce)

Add seasoning to the sauce and 2 glugs of olive oil and voila it should be incredibly fragrant, smoky and delicious!

Salad time

Chop your broccoli and cauliflower into rough florets, leaving the stalk and chuck bit by bit into a food processor until it looks like rice, then spoon into a big salad bowl.

Add the zest, diced cucumber, feta, herbs, spring onions, pomegranate, keeping a bit aside to sprinkle on top for garnish.

Season the salad and then stir through as much of the harissa as you like, I used almost the whole bowl because it got sucked up by the cauliflower.

Serve at room temperature with a sprinkling of pomegranate seeds and spring onion.

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

Raw raspberry and lemon slice

Raspberry and lemon slice

Raspberry and lemon slice

What a busy last few weeks, I think I have spent about an hour at least in the supermarket each day…groan! However cooking for the Atomic athletes has been mega fun, I got to do lots of experimenting with raw treats. Thankfully lots of the boys were into their health foods so I made all kinds of odd things like sweet potato brownies (not sure I’m convinced yet), red bean chocolate fudge and I got into making yummy cheesecake style cakes. We played fun games like guess what weird vegetable is in the pudding tonight for a prize. They probably all thought I was mad but I had a fun time.

If you have started making raw puddings you might have been freaked out a little by the big hole they burn in your pocket. So here is a more dollar friendly recipe which is quite possibly one of the most freaking delicious raw puddings I have ever made! It’s fresh and summery and you would not even remotely think that by any means it was vegan and all good for you, with that said I ate three squares after we shot the photos…yuuuum!

Raspberry and lemon slice

Base
1 ½ cups oats (gluten free ones if needed or swap for any kind of nuts or buckwheat groats)
1 cup desiccated coconut
1 cup dates
¼ cup coconut oil, melted
pinch salt
 
Raspberry layer
2 bananas
1 cup frozen or fresh raspberries
1 lemon, zest and juice
1 cup desiccated coconut
½ tsp vanilla extract
¼ coconut oil, melted
¼ cup maple syrup
 
To make the base just whizz everything up in a food processor until it sticks together a bit when you squish it with your fingers. If it’s too crumbly just add some more dates or coconut oil, a bit of hot water can help too. Push the base into a small lined baking tray and use a spoon to make sure it’s really pressed down and even all over.
 
For the raspberry layer add all the ingredients to your high speed blender – I use a Vitamix – on the highest level otherwise the coconut doesn’t go smooth (although it doesn’t need to be perfectly smooth).  Pour the raspberry mix over the base and sprinkle over some shredded coconut then chill in the fridge for around 2 hours until it has set. 
 

photos Jase Hancox CoLab Creative 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

Chocolate and beetroot cupcakes with avocado and chocolate frosting

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

Exciting news!! On Thursday I did my first recipe post for Junior’s design blog, a very trendy kids blog which my friend Julia launched recently alongside her other home blog Studio Home which has a huuuge following, and so many hugely inspiring creatives from down under. I’m going to be posting recipes weekly for fun healthy food that hopefully kids love, I am already crazy excited at the prospect of eating fun, colourful, kids party food, let alone getting to shoot with these cool army men! I will be starting a kids section to the blog but for now head on over to Junior’s to check them out

Also exciting…I had probably one of my finest moments on the Basketball court on Tuesday. We played the best team that wins every year and has ex New Zealand players apparently so there was not much hope….but we all played awesome and even though we lost about 20-60 we were looking good! Anyway my moment of glory was when I caught the ball just as the final buzzer was about to go, shot just in time from pretty far away and scored a 3 pointer!!! It was magnificent, I felt like I was in some sort of basketball movie.

Here is the recipe I did for Junior’s for some seriously good looking and delicious chocolate cupcakes that are,  shock horror…healthy! They are perfect for kids and grown ups, you honestly can’t pick out that the icing is made of avocado or that there is even beetroot in the cake., I know this because I taste tested 3 people and none of them had a scooby! The avocado icing is also flipping incredible!

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

makes 1 cake or 36 mini cupcakes

Cake mix
⅓ cup coconut oil
¾ cup honey or agave
1 cup almond milk
1 tsp apple cider vinegar
 
1 ½ cup spelt flour
2 tsp baking powder
1 tsp cinnamon
¾ cup cocoa powder
2 cups finely grated beetroot
½ tsp vanilla
 
Icing
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup agave or honey
Drop of vanilla essence

Preheat your oven to 180˚C.

Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.

On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.

Put all the dry ingredients in a big bowl, mix it about and then sieve into the wet ingredients. Stir it until smooth then add the beetroot

Thats the mix done!

Now just spoon it about ⅔ rd’s full into the cupcake tins.

Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean

Leave to cool and get started on the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

To ice use a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!

www.foodfromflossie.com Vegan chocolate and beetroot cupcakesPhotos Jase Hancox Co Lab

Prawn and chive dumplings with kaffir lime

www.foodfromflossie.com prawn and chive dumpling

A good start to the week, last night we had our third “We Be Ballin” basketball match and we didn’t lose nearly as badly as last week, and wait for it…..the score was 22-40 which was a ginormous improvement from the last score 4-60!! We managed to snatch a 17 year old to play on our team this week since we were playing the high school team…damn those hyper, fit, pre drinking youths!

At the weekend I went to the most delicious and super hip restaurant in Arrowtown called Chop Shop. It was easily the coolest place I have been here yet and the most delicious food ever! The town is cute too, it’s an old gold mining town and looks a bit like it’s out of the Wild West. I had an insanely good burrito with eggs and thai tempura prawns and Jase had a big plate of yummy looking dumplings which made me a total jealous pants. I lasted a whole day before I had to go in search for won ton wrappers to make my own. Boy oh boy dumplings are the best and they actually took a whole 20 mins to make. We should really just have dumplings all the time now since I bought a pack of wrappers that will last us most of the year.

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www.foodfromflossie.com prawn and chive dumpling www.foodfromflossie.com prawn and chive dumpling

Makes 8-10 dumplings ( enough for 2-3 people as a starter)

1 ½ cups of raw whole prawns, roughly chopped
⅓ cup water chestnuts
1 tsp grated ginger
½ tsp minced garlic
1 lime leaf shredded
1 tbsp finely chopped chives
1 tsp sesame oil
1 pinch chilli flakes
big pinch salt and pepper
 
won ton wrappers ( I used square)
 
Dipping sauce
3 tbsp tamari or soy sauce
1 tbsp sesame oil
2 tbsp rice wine vinegar
½ tsp finely chopped chilli, or sriracha
 
In a blender (small bowl of a magimix or vitamix) add all the ingredients for the dumplings. 

Pulse the mix until it is all chopped pretty fine but still has a rough texture. You will probably need to poke it around a bit so it all gets chopped.

Put a pan of water on to boil with a pinch of salt, a big one if you are cooking them all at once.

To make the dipping sauce mix all the ingredients together with a fork, if your like me and you like spice just add chilli as you like.

Lay out a won ton wrapper and fill a small bowl with water. Using your finger wet all sides of the won ton wrapper

I have tried to describe how I shaped mine below but I most likely make no sense. The best thing to do is google a little video.

I just put a teaspoon of the mix in the middle and bring all the corners together at the top and pinch all the sides together making sure there is no air in the middle and that there are no gaps, otherwise water will seep in.

To cook, boil them in simmering water for 4-5 minutes until the prawns are cooked, I did 4 mins and they were perfect. If you have a steamer then cook them the tradional way but for more like 10 mins, again a video online will show you how.

Serve them on a sharing plate with the sauce drizzled over.

Photos Jase Hancox CoLab Creative 

Banana and chocolate granola bars with brazil nuts and dates

www.foodfromflossie.com granola bar

Last weekend we attempted to hike to the top of Mount Roy, a mountain just outside Wanaka which loads of people climb. It was a beautiful sunny day and we plodded along up the zig zag trail to the top, playing ridiculous games…I don’t know if you know this one but we call it shag, marry, push of a cliff, then we proceed to think of three people and then make the victim choose which one they will shag, marry or push off a cliff. It’s kind of hilarious, especially when you pick really old people. So we played that for 2 hours and then realised that we were not even close to the top and we didn’t take any snacks and had a team of “hangry” hikers (a mix of hungry and angry)

We managed to get to the ridge before the top and take some pretty pictures, then some old dude in very tight hot pants told me that we were already higher than Ben Nevis which is the highest point in the UK, so I thought…job done, I have already conquered enough and we can go home because we still have a long walk down and no one likes an over achiever.

My point to that story relating to these granola bars is that if I was clever and had taken a granola bar then I would for sure have made it to the top! So make these bars and go on epic mountain climbing adventures and play my stupid game and giggle.

www.foodfromflossie.com granola bar

www.foodfromflossie.com granola bar

Makes a tray

2 tbsp chia seeds soaked in 4 tbsp water
 
2 cups rolled oats
½ cup buckwheat groats
1½ cup chopped nuts, brazil, walnuts, almonds, pecans…whatever you fancy or a mix
¼ cup coconut oil, melted
 
¼ cup honey, agave or maple syrup
60g dates
1 tsp cinnamon
2 ripe bananas
¼ cup cacao powder or organic cocoa
1 cup coconut chips or desiccated coconut

Preheat the oven to 180˚C. Mix the chia seeds with the water and stir.

In a bowl mix the nuts with the oats, buckwheat and melted coconut oil.

Toast on a baking tray for about 20-30 mins stirring occasionally until they are a bit crispy and golden…a bit like granola.

Using a blender mix the bananas, cinnamon, dates and cocoa together until smooth.

When the granola is toasted mix all the ingredients together in a bowl with the soaked chia and press into a baking tray lined with baking paper.

Bake in the oven for about 20-40 mins…all ovens are different so it’s best to just check every 5 mins after its been 20. You want the bars to be golden all over. Leave aside to cool before slicing into hunky hiker bars.

Store in an airtight container or wrap up and freeze in a ziplock.

All photos by Camilla Rutherford

Raw Bounty bar

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Wowzers….I can honestly say these are the most silky smooth, sexy, chocolate coated, creamy coconutty, delicious things on the planet! You need to make them right now!!

I first tried them at Vudu cafe in Queenstown and thought I had been swept off to a tropical island with monkeys in palm trees and turquoise sea. Wow I am obviously missing the sun a lot! We have an inversion layer covering Wanaka at the moment and it is depressing and grey and apparently it hangs around for weeks, downside to dreamland.

This recipe is from Mondays a new cafe in Aukland started by two health food bloggers. I cannot wait to visit and try all their riduculously good looking food now that I’ve had an amazing taster! 

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Makes 20 small bars

Coconut filling
2 cups desicated coconut
1 cup coconut cream
2 tbsp agave
3 tbsp coconut oil
pinch sea salt
 
Raw chocolate
1 cup coconut oil
1/2 cup raw cacao powder
2 tbsp agave
pinch sea salt
 
Melt the coconut oil and cream in a saucepan with the agave until it is all smooth.
 
Mix in with the desicated coconut
 
Press into a small lined baking tin, preferably with square sides so that it is about and inch high. Stick in the fridge to set for half an hour then cut into mini bars and transfer to the freezer.
 
To make the chocolate coating, melt the coconut oil in a bain marie with the agave and when its all melted stir in the chocolate and a pinch of salt. Levae to cool for about 5 mins off the heat.
 
Take the coconut filling and dip it in the chocolate sauce, because of the cold it will start to set very quickly. When coated put the bars onto a baking paper lined tray and set in teh fridge for 5 mins, then add another layer of chocolate.
 
Sprinkle a little coconut over the top before they set to make it stick.
 
Store in the fridge and enjoy your little bars of tropical heaven! 
 
Photos Jase Hancox CoLab Creative 

Raw peanut butter and banana cups with salted chocolate

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Over the weekend it has been one big mega rain storm with howling winds. So we got a gang together and played our first game of lawn bowls, a very mature game where you roll balls (a bit like curling without the broom) and try and get it closest to the jack. It requires a fair bit of concentration and a steady lunge as well as motivation from your skip who is a team member at the other end cheering you on!. My friend Anna and I took the prize for the two best shots of the match, no talent involved just pure fluke and then proceeded to bowl the rest into the gutter. Next weekend I might have to take a little tray of finger sandwiches, biscuits and some tea, because it would be rude not too!

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This morning I woke up to a a lot of excited whoops from the other side of the bed about the first snow that had fallen overnight. And low and beyond I opened the curtains and there was a big white blanket covering Wanaka which is apparently not that common, so we lit the fire, had a steaming bowl of hot cinnamon porridge and then danced on the sofa. It turns out all my living in snowy places still has not taught me to wear sturdy shoes in the snow and I wiped out big time…twice, just trying to navigate my way down the drive, then sat in the snow giggling A LOT, while surrounded by my exploded box of raw chocolates and a wet hiney.

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These little treats are inspired by these awesome similar ones that I ate in Soul Foods…my new Wanaka spiritual home, full of organicness, juices and raw galore. I managed to wangle a vague recipe out of the owner so heres my first delicious attempt.

Makes 24 mini bites

1 cup peanut butter
1/4 cup sliced banana
1/4 cup medjool dates
1/2 cup buckwheat groats
1/2 cup desiccated coconut
 
2 tbsp raw honey
1/2 cup coconut oil
3 tbsp cacao butter
3/4 cup cacao powder
Crunchy sea salt

Get out your mixer and using the blade whizz up the banana and dates so they are smooth

Add the buckwheat and pulse until the groats have broken up a bit.

Add the rest of the ingredients and mix until it all comes together

Press the mix down into either cupcake trays or a square dish that will fit all the mix in snuggly and stick it in the fridge.

Make yourself a bain marie, no naughty water touching the glass bowl on top

Add your coconut oil, cacao butter and honey to the bowl and let it all melt

Once melted stir in the cacao powder and stir in a pinch on salt, when smooth spoon it onto the top of your peanut mix

Sprinkle on a bit of crunchy sea salt and some coconut flakes.

Chill in the fridge for an hour until the chocolate has set

Snack away, and share them with your friends wahoooo

Photos Jase Hancox CoLab Creative 

Huevos Rancheros

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I have been settling in nicely in Wanaka…many a friend date and some actual new friends which is always good! I think my boyfriend Jase is getting more relaxed now he doesn’t have to constantly babysit me.

We just moved into our new house which is amazing, for the first time ever I have a walk in wardrobe, an en suite and the bath has jets in it, I feel like I have made it! Now just need to find some work to pay for a it, did I also mention that it also has views of the lake…living the dream.

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I have been having a funny time converting Jase to healthy eating. His entire family has all kinds of celiac and dairy intolerances and he has been in denial so it’s been kind of fun changing his diet and getting rid of the gluten to see how he feels. There have been a good few strops along the way but although he hated telling me the other day…it is working and he feels much better. Winner! Now I just need to find a good gluten free bread recipe so he can have cheese toasties which are apparently very important in his life.

The last week I have been playing around with Sunday brunch ideas and my recent obsession with eggs led me to make a version of Huevos Rancheros, it really is just a version because I didn’t actually know what went into it at all so made up the whole thing with a mexican theme, and apparently I am missing tortillas but thats fine because we are gluten free..phew!IMGL4504IMGL4607-1

Serves 4

1 tbsp coconut oil
1 red onion, finely sliced
2 cloves garlic finely chopped
1 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tin plum tomatoes 400g, whizzed up till smooth
1 small red pepper, chopped
2 handfuls of kale leaves, or spinach
1 corn on the cob, or a small tin of sweet corn
1 tin kidney beans
75g feta
4  free range eggs
 
1 avocado

1/2 lime juiced

1/2 chilli finely chopped
chopped coriander

Preheat your oven to 180˚C and boil the kettle. Peel off the leaves from around the corn cob and chop it into 3 chunks. Simmer in a pan of water with some salt for about 10 mins until its soft enough to slice off the corn.

While the corn is boiling put a big heavy frying pan on a medium heat. Melt the coconut oil in the pan and add the onions. Soften them up nicely and let them brown a bit, when starting to colour chuck in the spices and the garlic and stir so they don’t catch. Leave the spices and garlic to cook off a bit for 2-3 minutes, then add the whizzed up plum tomatoes and the peppers. Add a bit of seasoning and leave to simmer for 10-15 mins. The tomato sauce will lose quite a bit of water while is cooks so I filled the empty tinned tomato tin half up with water and kept adding it to keep it saucy.

Add the kidney beans to the sauce along with the kale or spinach and simmer for about 5 mins until its all bubbly and hot, then add the corn kernels and check seasoning.

Pour the mix into an oven dish and sprinkle the feta over the top. With a spoon make 4 dips in the mix to crack the eggs into. Sprinkle on a bit of salt and pepper onto the eggs and bake in the oven for about 10-15 mins until the eggs are cooked but the yolk is still runny. I just check lots so I don’t over cook them, they will carry on cooking a bit once out so best to be a bit under if you like your yolk runny.

While the beans are in the oven make the avocado salsa, just chop the avocado up into a bowl, add the chilli, coriander, lime juice and sliced spring onion and stir away. Avocado needs quite a bit of salt so season it up and give a good crunch of black pepper. If you have any tomatoes lying around chuck them into the salsa too.

When the eggs are ready, sprinkle a bit of paprika over and serve alongside the salsa.

Provecho! “Mexican version of Bon Appetit”IMGL4484-2

Photos Jase Hancox CoLab Creative