mexican

what to do with the leftovers from cinco de mayo?

I still got two halved capsicums sitting in my fridge and some extra tortilla wraps.  Since brunch is my favorite meal of the day, I'm gonna whip up the boy's favorite egg dish.  Both Marco and my brother love this wrap for some odd reasons.  :) I added a dash of  A&B pepper sauce to my wraps because I like them a little spicy.  

Servings: 4 wraps

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients: 

1/2 green capsicum, julienne

1/2 red capsicum, julienne

1/2 onion, finely chopped

1tbsp cumin powder

4 eggs

1/2 cup grated cheddar cheese

4 tortilla wraps

4 tbsp mayonnaise

extra-virgin olive oil

Ingredients: 

1) Preheat a frying pan with olive oil on medium heat, add onion and capsicums.  Cook for 5-10 minutes.  Stir occasionally to avoid burning the vegetables.  Add cumin powder and season. 

2) Whisk 4 eggs in a bowl.  Season.  Add them to the frying pan with the vegetables.  Cook for 3-5 minutes on low heat.  Turn off the heat. 

3) Preheat the oven at 180ºC.  

4) Place the tortilla wraps on a baking dish.  Spread a tablespoon of mayonnaise evenly on each tortilla wrap.   Transfer 1/4 of the vegetable omelette to the center of each tortilla wrap.  Sprinkle some grated cheddar cheese to the omelette.  Fold the two ends of each tortilla wrap gently before rolling.  This will prevent the filling from falling out of the wraps.  

5) Bake the wraps in the oven for 2 minutes on each side.  

6) Transfer the wraps to a serving dish with some greens on the side if you like.  And they are ready to serve! :P 

 




happy cinco de mayo!! :)

This recipe is inspired by chef Gordon Ramsay.  Lately, I've been hooked on watching his home cooking episodes.  Some of his recipes are very easy and hands-on.  Since today is Cinco de Mayo, I figure I should make something to celebrate this special day.  

Servings: 4 persons

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Ingredients: 

1/2 green capsicum, diced

1/2 red capsicum, diced

1 chili, deseeded, finely chopped

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 can black bean, drained

1 can chopped tomato

1 tbsp brown sugar

1 tsp cumin powder

4 eggs

50g grated cheddar cheese

3-4 tortilla wraps, halved

2 tbsp pepper sauce

extra-virgin olive oil

Instructions: 

1) Preheat a frying pan with olive oil on medium heat, add onion, garlic, chili, and capsicum.  Cook for 5 minutes.

2) Add the chopped tomato and cook for 3 minutes, then add the black beans; Place a lid on and simmer for 5 minutes on medium low heat.  Add brown sugar, cumin and season.  

3) Preheat the oven at 180ºC.  

4) Season a baking dish and drizzle a little olive oil.  

5) Place the halved tortilla wraps around the baking dish.  

6) Transfer the bean mixture to the baking dish.  

7) Make four hollow holes on the bean mixture by pressing with a tablespoon and crack an egg to fill each hole.  

8) Sprinkle the grated cheese on top.  Bake for 10 minutes.  

9) Serve with a splash of pepper sauce and garnish with coriander if you have any. :)