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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday 30 March 2016

Vegetarian Nachos

This is the second recipe in our family favourites series.  Recipes that you make, time and time again and you are never quite sure - who in the family it was, that gave you the recipe. It's also very handy to whip this dish up, because the ingredients are mainly what you have in the pantry. With all our family favourites feel free to tweak to your family's taste, we like it hot so you may want to tone down the chilli and cayenne pepper.

Ingredients

1 Medium/large brown onion, diced
2 cloves of garlic, finely chopped
Oil
1 x 400g tin of red kidney beans, drained and rinsed
1 x 400g tin of chopped tomatoes or half a bottle of tomato sugo sauce
2 x long red chillies, finely diced (seeds in if you can take the heat)
1/2 teaspoon of cayenne pepper (reduce to what you like)
1/2 teaspoon chilli powder
1 teaspoon smoked paprika
Packet of corn chips
Cheddar cheese, grated, as much as you like (My son Andrew tells me "you can never have too much cheese"!)

Extra Ingredients (if you have them)
Roasted red peppers, chopped
Corn sliced off the cob

Method

Heat Oil in a deep sided, heavy based frypan.
Sauté chopped onions until softened, add garlic, fry for just a minute, burnt garlic is bitter.
Toss in kidney beans, and all of the spices, stir to combine and let toast for a 5 minutes or more.
Add chopped tomatoes and stir.
Using a potato masher, gently squash bean mixture till it resembles a bubbling mixture but not so smooth as not to have some lumps and bumps.
Add any extras you want at this stage.
Heat oven grill
Place half the packet of corn chips on an ovenproof dish.
Spoon out the bean mixture over the corn chips, ensuring some ends are left not covered.
Then sprinkle grated cheese over the top.
Grill for 5-10 minutes until golden and gooey.

Serve with remaining corn chips, sour cream, guacamole and coriander.

Delicious
Mamma Marmalade

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