It’s time for another one of our recipes ladies and gentlemen. Cooking and Preparation. This is a family edition of a simple recipe that is easy to replicate whilst on holiday and is very suitable for vegetarians
For the beans. Pork tacos with spicy black beans and avocado salad. We all know I love a bit of Mexican inspired cooking (ratified by Fernando and Melissa who know about these things) so it’s probably no surprise that I have been making tacos
Of course that made it a nightmare to photograph so please don’t let the rather bland photo put you off, if you’re looking for a filling, healthy vegetarian dish, this is a knock out
Drain and allow to steam dry for a few mins. Season well before serving. 12 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Simmer for 5 mins, until just tender. Heat the oil in a frying pan and fry the spices for 1 min until fragrant. Gently fry for 5-10 mins until slightly golden, then add peas, mix well and cook for 3-4 mins more
In my soups the only thing that I add to the vegetables is a stock cube for a bit of extra flavouring, there are no hidden nasties which makes them so much better for you than mass produced soups
Aside from the chorizo, the ingredients are fairly cheap and it’s ideal forcooking up a big batch. Chilly days like this always have me craving proper, hearty comfort food
As I am always on the look out for low calorie lunches (go away muffin top, go away. · Easy Meals, Healthy stuff, Soups, starters & sides, Vegetarian, What’s Cooking
Take them out of any packaging so they don't sweat or start sprouting and if they do have the odd sprout, or green patch, make sure you cut those bits out beforecooking them
I thought I’d share with you another of my recipes for preserving courgettes, a spicy chutney this time, one I made for the local Christmas Market here in Brittany
