Some of our family scrapbook pages (old & new)

Thought you may want a little look at a few family scrapbook pages 🙂

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Recipe – Breakfast Burritos

Here’s my yummy recipe for Breakfast Burritos. I change this recipe almost every time I make it. I hope you change it to make it your own recipe also!

Breakfast Burritos

Ingredients:
16 eggs, beaten
400g mince (ground beef) or sausage, cooked
2 tablespoons of or tomato purée
3/4 cup salsa (I use an organic salsa from Aldi) or you can use a good picante sauce instead
1 & 1/2 cups tasty cheese, shredded
1/2 cup mozzarella cheese
1 cup of finely diced vegetables of your choosing (I like green or red bell peppers plus sweet corn)
1 to 2 cloves garlic, finely minced
1 onion, finely diced
30 gluten free large tortillas

(You can make tortillas from scratch or get them from your supermarket) Of course they don’t have to be GF, if gluten and wheat are your friends. If however you are like me and have Celiac disease or are gluten intolerant then GF is the way to go 🙂

Method:
In a large fry pan stir cooked onion, garlic, sausage, picante sauce and salsa then put to the side in a bowl. Now scramble your eggs in your fry pan you used for onions etc. Once cooked add you onion and sausage mixture. Add pepper and salt to taste. Plus add cooked vegetables. Warm tortillas in oven or microwave (20 to 30 seconds) or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Don’t over fill.
Freeze burritos in single layer on lightly greased tray. When fully frozen, wrap burritos individually in baking paper then in cling film/plastic wrap. The place wrapped burritos in container or a large zip-lock freezer bag; freeze. (makes approximately 30 breakfast burritos)

To serve, unwrap burritos from baking paper, foil or plastic wrap that you used for freezing.
Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove baking paper and plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes.

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Picante Sauce

Ingredients
1 can 200g Tomato Purée Or packets of purée Or use your own fresh tomatoes and boil down to a purée
2 Tablespoons White Wine Vinegar
1/3 cup Onion finely chopped
3 jalapeños peppers chopped fine Or omit jalapeños for chili
1/2 teas Salt
1-1/4 cup water

Method
In a sauce pan mix the above ingredients. Set burner to med high and bring to boil. Reduce heat and simmer until desired thickness. Remove from heat and allow to cool. place into jars to store. Or freeze in ice cube trays or freezer bags.

Recipe – Nachos

Nachos

extra virgin olive
400g lean beef mince
1 onion (chopped)
1 small red chilli (finely chopped)
3 tsp ground cumin
2 tsp ground coriander
2 tbsp tomato paste
1 cup tomato
1 teaspoon of brown sugar
1 cup tomato passata
400g can red kidney beans (drained)
Dash of lime or lemon (plus or minus zest)
Salt and pepper
1¹/³ cups grated cheddar
1 avocado (sliced)
1/2 cup sour cream
corn chips

Method
Heat 1 tbsp extra virgin olive oil in a frypan over high heat. Cook 400g lean beef mince, stirring,
for 5-8 minutes or until well browned. Transfer to a bowl. Add 1 tbsp olive oil to pan and reduce heat to medium.

Cook 1 onion (chopped), 1 small red chilli (finely chopped), 3 tsp ground cumin and 2 tsp ground coriander for 2-3 minutes. Add mince, 2 tbsp tomato paste, 1 cup tomato passata and 400g can red kidney beans (drained) and cook over low heat for 5 minutes. Place in an ovenproof dish, top with grated cheddar and cook under a hot grill for 3-5 minutes or until cheese is melted. Or pop in microwave to melt cheese and heat corn chips.

Add 1 avocado (sliced), 1/2 cup sour cream and corn chips.

Add rice on the side to feed tummy’s that require extra filling 🙂

This recipe is from http://www.cuisine.com.au of course I add my own twist to it 🙂

Recipe – Moroccan Tomato Soup

Moroccan Tomato Soup

RECIPE

5 medium cloves garlic, smashed, peeled and minced

2 1/2 teaspoons sweet paprika

1 1/2 teaspoons ground cumin

Large pinch of cayenne pepper

4 teaspoons olive oil

2 1/4 pounds tomatoes, cored and cut into 1-inch pieces

1/4 cup packed chopped cilantro leaves plus additional for garnish

1 tablespoon white-wine vinegar

2 tablespoons plus 2 teaspoons fresh lemon juice

Kosher salt

4 stalks celery, diced.

1. In a small saucepan, stir together the garlic, paprika, cumin, cayenne and olive oil. Place over medium-low heat and cook, stirring constantly, for 5 minutes. Remove from the heat and set aside.

2. Pass the tomatoes through a food mill fitted with a large disk. Or wiz it in a food processor 🙂 Stir in the cooked spice mixture, the cilantro, vinegar, lemon juice, 2 teaspoons salt, celery and 2 tablespoons water. Add more salt as desired. Refrigerate until cold. Serve garnished with cilantro leaves.
Serves 4.

This appeared in an article by Barbara Kafka in The Times.
1991: Moroccan Tomato Soup
Photo is from http://www.thehostess.com.au/?cat=5
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I use organic tomatoes and also organic tomato paste. I popped a dash of lime juice in.
I serve this hot, topped with cheese and served with garlic bread.
I often add rice of GF pasta.
It is a good idea to have cilantro on the table for guests to add for themselves as cilantro is one of those herbs you either love or hate 🙂

FYI: I almost never stick to exact recipes and I only measure and weigh ingredients for baking.

Recipe – Potato and Bacon Frittata

A yummy lunch!

Potato and bacon frittata

150 g potato, peeled
You can also add mushrooms, tomatos or corn
1 tsp olive oil
4 rindless bacon rashers, and onions, chopped
6 eggs
2 tbsp flat-leaf parsley leaves
sea salt and pepper
I also like to add chili oil
Lots of cheese

A gluten free lunch.
Cook the sliced potato beforehand, (I microwave for 8 mins or so) you can throw everything into the one pan to cook into a simple frittata. Serve with a fresh tomato salad or strew with cherry tomatoes, quickly pan-fried until soft and juicy.

Method
Cut the potato into thin slices and microwave OR cook in simmering salted water for 12 minutes or until just tender. Cook the bacon and onion in a medium frying pan over gentle heat, turning occasionally, until browned.
Lightly whisk the eggs in a bowl with the parsley, sea salt and pepper.
Add the potatoes to the bacon and onions tossing to coat, then pour the egg mixture on top. Cook gently for around 8 minutes or until golden underneath but still a little runny on top. You can either finish the cooking under the grill ADD cheese and grill or turn the frittata out onto a warm platter and slide back into the pan for another minute. Slide onto a warm platter and cut into wedges.

Serves 2-3