A recent trip to Mexico introduced me to a much wider range of Mexican food than I had previously sampled. These fried tortilla chips with salsa and cheese are a great way to use up stale tortillas which are cut in triangles then fried or baked . They are known as totopos and frequently appeared on breakfast buffets. This recipe is for the green sauce version and I found it in ” The Road to Mexico” by Rick Stein. It would usually be served with a spoonful or two of refried beans.
This recipe from ” Nigella Christmas” by Nigella Lawson will make about 60 small tortilla chip crostini. If you like the spead could be served as a dip with people dipping in the tortilla chips or alternatively some crudites. You can make the cheese mixture up to six hours ahead, cover with clingfilm and refrigerate. Remove from the fridge about 20 minutes before using to let it soften. Dollop over the tortilla chips just before serving.
This used to be my go to recipe for chicken fajitas and despite many years passing its still a favourite. It came from a BBC Good Food magazine but i have no idea who the author was. You can use raw prawns or beef instead of the chicken if you like.
This cheesecake can be served on its own but is very good accompanied with fruit such as stone fruits or figs.Its from Debora Robertson’s ” Notes from a Small Kitchen Island”.
This Georgian salad would usually be served alongside other hot and cold Zabuski at the beginning of a meal, accompanied by warm bread. Its from ” Notes from a Small Kitchen Island” by Debora Robertson.
A vegetarian version of the Swedish classic Beef Lindstrom from ” The Little Swedish Kitchen” by Rachel Khoo. The patties can be served with salad leaves, or some sliced avocado and crumbled feta. They also make very good vegetarian burgers served in a bun with some crispy Cos lettuce.
A great supper from ” Cook Simple” by Diana Henry. The salmon caviar makes it special, but is expensive so can be omitted. If you like you can add cooked peas or little spears of asparagus when in season. You can use smoked trout instead of salmon, or a mixture of smoked and fresh cooked salmon.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
