Sunday, April 24, 2011

Huevos Rancheros

  • 8 eggs
  • 8 plain tortillas
  • 1 can kidney beans, rinsed and drained
  • 1 small brown onion, chopped
  • 1 small clove garlic, chopped
  • 1 tomato, chopped
  • 1 avocado, sliced
  • 1/2 tsp paprika
  • 1/2 tsp vegie salt (similar to vegie stock; use regular salt if unavailable)
  • Grated cheese (to taste)
  • Jalapenos (to taste)
  • Tabasco sauce (to taste)
  1. Fry the onion and garlic in a little oil until soft, then add the kidney beans, tomato, paprika and vegie salt.
  2. Cook until heated through then divide the mixture evenly between the tortillas.
  3. In the same pan, fry up the eggs.
  4. While they're cooking you can place the other ingredients on top of the bean mix (sliced avocado, jalapenos, grated cheese and tabasco).
  5. When the eggs are cooked, placed them on top of everything else.
Serves 4 hungry people, or 8 less hungry people.

One time when I was feeling particularly motivated I made the tortillas from scratch using this recipe (well worth the effort).

Thai Pumpkin Soup


  • 1 tbsp vegetable oil
  • 2 cups coconut milk
  • 1 tbsp red curry paste
  • 4 cups chopped pumpkin
  • 2 cups vegie stock
  • 1 tablespoon sugar
  • 1/2 cup loosely packed Thai basil
  • 3 kaffir lime leaves, finely shredded


  1. In a saucepan, heat the vegetable oil with 1/2 cup of the coconut milk.
  2. Add curry paste and stir over low heat for 5 minutes.
  3. Add pumpkin and stock and simmer until pumpkin is cooked.
  4. Cool, then puree in blender (or with a Bamix) then transfer to a saucepan and season with sugar.
  5. Stir in Thai basil and remaining coconut milk, then divide between individual serving bowls and garnish with kaffir lime leaves.
Serves 4 as an entree.

Hot Spinach and Artichoke Bread Bowl Dip

This one's quite the party favourite. Having made it again for a party this weekend I thought I should record the recipe somewhere... this blog seems to have turned into my recipe archive so here it is!


  • 1 large cob loaf
  • 1 packet frozen chopped spinach, thawed but not hot
  • 1 jar artichoke hearts, drained and chopped
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup grated tasty cheese

Carve out the top of your cob loaf to make a well in the centre (careful not to cut through to the bottom). Put the loaf in a metal oven tray, with the leftover bread around the outside.

Combine all other ingredients in a saucepan and stir until well mixed and warmed through. Place this mixture into the well in the bread, and put the whole thing in a moderate oven for 15-20 minutes (the bread should be warm, but not too toasted).

Leftover dip can be put in a separate bowl to serve with corn chips or cracker biscuits. Turkish bread is great to serve with the bread bowl dip too.