HOME COOKING using SIX MIX TRICKS

Huevos Rancheros

Feb
11

I love to mark the weekend with a special breakfast and this Mexican recipe is one of my favourites. It’s just eggs poached in a tasty tomato sauce loaded up with onion, garlic, herbs and chillies. But when you serve it delicious toppings: grated cheese, sour cream, crushed tortilla chips and warm some corn tortillas to scoop it up, it becomes something much more. Try it, you won’t be disappointed.

What you need:

2 tbsp oil

1 tbsp cornmeal

300ml tomato passata

300ml chicken stock

1 onion peeled and finely chopped

2 garlic cloves peeled and finely chopped

4 eggs

freshly chopped parsley

What to do:

Heat the oil in a pan, add the onion and garlic and cook for a few minutes until softened

Add the cornmeal

Stir into a sort of paste

Measure out the chicken stock and tomato passata

Then add to the pan along with freshly chopped parsley

Leave to simmer for 10 minutes until thickened.

Crack in 4 eggs

And cook with the lid on for 5 minutes until set. Then finish with some more chopped parsley and season with salt & pepper.

Prepare the toppings to sprinkle on top

Pan fry corn tortillas in a little oil until golden for scooping

Then serve

 

 

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.

5 min Sweet Chilli Sauce

Jan
26

If you’ve ever wanted to have a go at making your own preserves, this is a great recipe to start you off. It only takes 5 minutes, uses simple store cupboard ingredients and you can keep it in the fridge for ages to use in Chinese Noodle Pots, Egg fried Rice or Thai beef Salad. It also makes a great dip that you can pull out at the weekend, for a movie night, to serve with some prawn crackers or crispy potato wedges.

I’m using frozen chilli cubes for this recipe. You can use fresh chillies, it will just take a bit longer to make. Finely chop them and de-seed or leave seeded depending on how hot you want the sauce to be. You can find frozen chilli in the supermarket as well as garlic, ginger and herbs, and they are very useful to keep in the freezer for throwing into curries and chillies and casseroles.

What you need:

2 tbsp rapeseed oil
2 tbsp cornflour
300ml water
150ml white wine vinegar
4oz sugar
4 tsp chilli (4 frozen cubes or 2 red chillies finely chopped)

What to do:

Put the oil, water, chilli and sugar in a pan.

 

Bring to the boil, then turn down the heat and let it simmer for a few minutes to dissolve the sugar.

Mix the cornflour with a bit of water to make it pourable.

Stir it into the pan.

Simmer for a few more minutes until thickened enough to stick onto the back of a spoon.

Pour into a clean jar or bottle and keep in the fridge.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs

x

If you like this recipe, please share it with your friends.