Salaric Cooking

Lots of things to make with tortillas…

Quesadillas Lay a tortilla in a frying pan with the tiniest bit of oil. Smear in grated cheese and bits of salsa. Lay another tortilla on top. Heat it for a bit, then turn it over for the other side, until cheese is melted.

Tortilla Chips Chop a tortilla into triangles, and fry them. Served hot and fresh, you can melt cheese on them which is nice. Or go the whole hog and make elaborate nachos.

Tortizzas Make a pizza on top of a tortilla.

Enchiladas Heat up refried or baked beans, with some tomato puree and enchilada spice mix. Roll this up into tortillas and place them in a dish. Pour thinned tomato puree with spices in over the top, then grate cheese and bake.

For every cup of rice, use 1-1/2 to 2 cups of water (less if the rice is washed first). You’ll need to experiment a little to find the amount you like best, but in general, use the larger amount for long-grain rice, the lesser for medium and short. Keep in mind that more water gives you softer, stickier rice–great for stir-fries. Less water will keep the grains more separate and result in firmer rice, a good style for rice salads Bring to the boil Put lid on Put on minimum heat, simmer for 12 minutes until all water gone. Do not stir. Then take off heat and leave for at least ten minutes.

½ medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x ½in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x ½in sticks 50g/2oz/½ cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1¼tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yoghurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander

Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish with the fresh coriander.

We came across this dish at my husbands uncles wedding – the bride came from Zimbabwe and there was lots of great food from there at the reception – this was the veggi option.

*2 cups chopped onions *2 tablespoons peanut oil or vegetable oil *1/2 teaspoon cayenne *1 teaspoon pressed garlic cloves *2 cups chopped cabbage *3 cups cubed sweet potatoes (1-inch cubes) *3 cups tomato juice *1 cup apple juice or apricot juice *1 teaspoon salt *1 teaspoon grated peeled fresh gingerroot *1 tablespoon chopped fresh cilantro (optional) *2 chopped tomatoes *1 1/2-2 cups chopped okra *1/2 cup peanut butter

Saute onions in the oil for about 10 minutes. Stir in the cayenne and garlic and saute for a couple more minutes. Add the cabbage and sweet potatoes and saute, covered, for a few minutes. Mix in the juices, salt, ginger, cilantro and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

Put some milk in a pan Add one tablespoon of flour per 100ml of milk, for a thick sauce Add 15g of butter per 100ml of milk Heat until the sauce boils a bit Add cheese and mustard to taste Cook for a minute until it’s all molten