The wave heat is still hear so eating meat in this heat is to much for me. This is a lovely alternative to traditional chili con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.
- 500 g potatoes
- 600 g tinned red kidney beans
- 500 g tinned chopped tomatoes
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- sea salt
- freshly ground black pepper
- olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 4 cloves garlic
- a bunch of fresh coriander
- 1 fresh red chili
- 1 fresh green chili
Preheat the oven to 200˚C/400˚F/gas 6. Peel the potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, turmeric, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
Peel and roughly chop the onion and the peppers. Peel and finely chop the garlic. Chop the chilies and coriander.
Place the potatoes in the hot oven for 40 minutes, or until soft and golden.
Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add half of coriander , chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted potatoes through your chili with the coriander left. Taste and season with salt and pepper, if you think it needs it.
Serve with some soured cream, guacamole and rice or tortilla chips. Enjoy!
With this heat around I want fresh cold juice to keep me chill all day long. So many recipes, so many ideas, it’s like you can have 1 hear of heat to try all the recipes.
This one came when I had a whole watermelon and no room in the fridge. So, I decided to make a juice from a half of the watermelon and the rest put in the fridge. It was a great idea. My little one was in heaven with this healthy juice.
- 1 cup watermelon chopped
- 1 cup ice
- 1 tablespoon hemp seeds
- 1 table spoon chia seeds
- mint for decoration
Put everything in a blender and mix it together. Enjoy!
These shiny little berries grow low on bushes, hanging from the branches like rows of miniature gems. They are sweet enough to be eaten raw or you can sprinkled them with plenty of sugar. They have a high vitamin C content, and go well with both other berries and fruits.
Red currant berries are known as “super fruits” as they have naturally high antioxidant capacity.
Red currants can be eaten fresh, cooked or dried. They can also be frozen for long term preservation and use. Red currants’ natural tart flavor and astringency is enhanced with sweetening via sugar, honey, agave nectar, and of course through cooking. Red currants add flavor and texture to sauces, liqueurs, jams, jellies and syrups. Complimentary pairings include baking spices such as cinnamon and nutmeg, vanilla, cream, clove, citrus fruits, tomatoes, juniper, ginger, strawberries, huckleberries, stone fruit such as peaches and cherries, lemon verbena, game meats, pork, shellfish, grilled steak and herbs such as basil and mint.