Sexy Pumpkin Soup

Sexy Pumpkin Soup

Pumpkin is one of the basic ingredients in Mexican traditional cooking. In the fields of Mexico, they have grown together with corn, beans and tomato for thousands of years. Ever since the American continent was discovered, the world met this delicious fruit and fell for it. Today we’re making a sexy version of the traditional Pumpkin soup. This recipe is vegan, but feel free to add some roasted bacon or sprinkle some feta cheese if you want. Serves 2 Persons Preparing time 30 mins. Ingredients 150 gr butternut pumpkin ½ Can Coconut milk 1 or 2 chillis Pinch of nutmeg Salt, Pepper and Quinoa seeds 1 garlic clove 1 or 2 Bread slices 1 tsp Olive oil Method Set your oven to 220oC With a spoon scrape away the centre of the pumpkin along with the seeds. Sprinkle with the nutmeg. In baking tray place the pumpkin and the washed chillies. Take the tray to the oven and leave to roast for 20 to 25 mins About 3 mins before the pumpkin and chillies are ready peel your garlic clove and rub the bread slices with it. Add a few drops of olive oil and place in the baking tray Take the pumpkin and chillies out of the oven. Using the same spoon, scrape the pulp out of the pumpkin’s skin. Take the chillies’ stalk. In a blender, mix the pumpkin, chillies and coconut milk. Add salt and pepper to taste. Take the bread slices out of the oven Enjoy with a sprinkle of quinoa and your slice of wholemeal...
Eggs Mexicana wrap & refried beans

Eggs Mexicana wrap & refried beans

Eggs Mexicana are scrambled eggs with chilli, onion and tomato representing the Mexican flag (cause we’re very patriotic!) and they make a delicious wrap filling. To complement this breakfast I have added refried black beans, not only cause they’re delicious, but because they add a good amount of fibre and potassium to your daily diet Serves 1 Person Preparing time 25 mins. Ingredients ½ Tomato (chopped) ½Onion (chopped) ½ chilli 2 eggs 1 teaspoon olive oil ½ Can black beans 2 Tbsp canola oil 1 large flour tortilla Salt and Pepper Method Chop the chilli, tomato and onion very finely. In a bowl pour the eggs and mix with a fork. Set aside In a warm fryer pan pour the olive oil and add a third of the onion. Sauté the onion. Add the beans with the water they come with. With a fork start smashing the beans. Add a pinch of salt if necessary. Let the beans reduce to two thirds. Serve them and set aside. With a paper towel clean your fryer pan. Pour the canola oil and leave until hot. Add the rest of the onion, the chilli and tomato. Add a pinch of salt and pepper and sauté. Add the egg mix and keep mixing. When the eggs are yellow, take them out and pour them 2 thirds into the flour tortilla Spread the beans on top. Take the 2 opposite edges of your tortilla and fold towards the middle. Take the closest edge to the eggs and start wrapping. Enjoy your brekky...
Black Bean Soup

Black Bean Soup

There could easily be a hundred different ways to prepare beans in Mexico. This is only one of them. I chose this recipe because ingredients are easy to get in Australia. Beans are a great source of fiber, and vitamin B. If you want to know how to cook your beans click here. Serves: 4 People Ingredients 1 Cup of cooked beans (black turtle or borloti) 1 Cooked tomato 1/4 Onion Corn Chips 1 tsp. Sour Cream Avocado 1 Toasted Pasilla Chilli Feta Cheese Method Pour the first 3 ingredients in a blender and mix. Pour in a sauce pan on medium temperature. Add salt to taste and let boil. Serve with corn chips, sour cream, avocado, toasted Pasilla chillies and feta...