Roasted Vegetable Tostada

Using the green pepper, red onion and some lettuce from the Boston Organics box. Recipe taken from here.

Ingredients:

• 8 corn tortillas
• 4 cups cherry tomatoes, chopped in half
• 2 cups green peppers, chopped
• 2 cups red onion, chopped
• spray olive oil
• garlic powder
• 1/2 cup cilantro, chopped
• 2 cups Cheddar jack cheese (and more for toppings)
• 2 cups black beans
• lettuce
• sour cream
• salsa
• whatever else you want to put on top!

Directions:

1) Preheat oven to 425F/220C.
2) Spray oil on a baking tray, place the tomatoes, peppers and onion on it and spray again. Salt and pepper.







3) Roast for 30 minutes.











4) Remove from the oven and toss with the beans and cilantro.
5) Decrease oven temperature to 375C/190F.
6) Spray each tortilla once with olive oil and dash garlic powder on it and then brush the oil and powder all over.





7) Spoon mixture evenly over tortillas and add the cheese on top.











8) Bake for 10 minutes.
9) Add the lettuce, sour cream and whatever else you like!

 Don't do this and try and make tacos. Corn tortillas are too fragile for this and they will break (as you can see the front left one is trying to do)

Mashed Potatoes with Cheddar and Chives

 As my last post will tell you, we get a box of fruit and vegetables once a week from Boston Organics. This box contained chives, thus this recipe was followed and altered a bit.

These do not turn into potato pancakes well. I think it is the cheeses and cream.

Ingredients:

• 4 lb baking potatoes, peeled and cut into 2-in chunks
• 10 oz sharp Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup low fat sour cream
• 1/3 cup low fat cream cheese
• 3 TBSP butter
• 1 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1) Boil potatoes in a large pot in water for about 20 minutes, or until tender when stuck with a fork.
2) Scoop off 1 cup cooking water and reserve.
3) Drain.






4) Return potatoes to the pot and add the water and the rest of the ingredients.
5) Mash.

Spiced Citrus Croissants

Last breakfast from Veggie Feasts that I can make in Ireland!

Ingredients:

• 2 oranges
• 50 ml (2 fl oz) soured cream
• 2 small ruby or pink grapefruit (Tesco only had regular grapefruit when I went)
• 2 tsp ground cinnamon, plus extra for sprinkling
• 1 TBSP caster sugar
• 4 croissants

Directions:

1) Preheat the oven to  200C
2) Place the croissants in the oven and heat for a few minutes until heated though. I did the rest of these steps while the oven preheated and baked the croissant
3) Zest one of the oranges into the soured cream.





4) Cut out the sections of the oranges and grapefruits, being sure to remove the membranes as well. I did this by cutting the fruit in quarters and then individually in half again and cutting out the eatable part. Try to get the juice in the bowl as well






5) Mix the fruit with the sugar and cinnamon in a small saucepan.







6) Heat over a low heat for 1-2 minutes.

Mixed Mushroom Tart

From: Veggie Feasts

Ingredients:

• Pastry
• 200 g (7 oz) plain flour, plus extra for dusting
• 1/2 tsp salt
• 135 g (4 oz) chilled unsalted butter, diced
• 1 egg yolk
• 2 TBSP cold water
• Filling
• 50 g (2 oz) butter
• 6 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tsp chopped thyme
• 350 g (11 1/2 oz) mixed mushrooms (I used closed cap and flat because that's all that Tesco had), trimmed and sliced
• 300 ml (1/2 pint) soured cream
• 3 eggs, lightly beaten
• 25 g (1 oz) Parmesan cheese, freshly grated
• Salt and black pepper

Directions:
1) Preheat the oven to 200C/400F
2) Sift the flour and salt into a bowl.
3) Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
4) Add the egg yolk and measurement water and bring the mixture together.




5) Wrap in clingfilm and chill for 30 minutes.









6) Roll the pastry out on a lightly floured work surface.
7) Use to line a 25 cm (10 in) fluted flan tin.







8) Prick the base with a fork and chill for 30 minutes.









9) Line the pastry with nonstick baking paper and baking beans (pastry weights). I did not have baking beans so I used coffee cups.
10) Bake for 15 minutes.





11) Remove the paper and beans.
12) Bake for another 15 minutes.
13) Let cool.







14) Melt the butter in a frying pan.










15) Add the shallots, garlic and thyme and cook over a low heat, stirring frequently, for 5 minutes.








16) Increase the heat, add the mushrooms and slat and pepper and cook, stirring for 4-5 minutes until browned.
17) Leave to cool.







18) Scatter over the tart case.








19) Beat the soured cream, eggs, Parmesan and salt and pepper together.






20) Poor over the tart.
21) Bake for 20-25 minutes until golden and just set.