Breakfast Burritos

We woke up hungry today which is quite rare. And as we are planning to go to a Spanish Food & Wine fair later, I want us to have a hot and filling breakfast before we go. So Breakfast Burritos it is. Nice and quick too.

Ingredients:

4 flour tortillas
4 eggs
1 tbsp. vegetable oil
80-100g grated cheddar cheese
50g hot tomato salsa
25g coriander, chopped

Method:

Set the oven to 180 C. In a small frying pan, make a one egg omelette and put onto a plate. Repeat with the other three eggs.

To assemble, lay a flour tortilla on a board and place an omelette on the tortilla - it will be slightly smaller in diameter. Put a line of cheese down the centre, followed by a few spoons of salsa and then some coriander. Roll up and place in a baking dish. Repeat with the other tortillas until you have four.

Place in the oven for about 20 minutes for the cheese to melt. Serve hot.

Black Sesame Tofu with Hoisin Broccoli Noodles

Having been a vegetarian myself for many, many years (I'm not anymore), I have so many recipes I used to play with years ago. The Bloke never seemed to want to eat vegetarian but I think I may be showing him that if the effort is put in - vegetarian food is certainly as tasty as meat dishes! So I am introducing a vegan or vegetarian meal at least once or twice a week these days, which pleases me so much.

Here we have tofu, which was always a favourite of mine. I have coated the tofu chunks in soy flavoured egg and then black sesame seeds (sadly making it non vegan - I'll work on that!). Its simple and delicious with any stir fry you want to make/have ingredients in your fridge for. Low fat and good for you with plenty of taste!!!

Ingredients:

200g tofu
4-5 tbsp. black sesame seeds
1 egg
2 tbsp. soy sauce
3 cloves garlic
3 tbsp. Sake or mirin
2 tbsp. hoisin sauce
1 tsp. sugar
1 red chilli (I used a Thai hot chilli), finely sliced
4 spring onions, sliced
1/4 head broccoli, in florets
1/2 red pepper, sliced
25g fresh coriander, chopped
200g udon noodles
1 tsp. sesame oil

Method:

Chop the tofu into 1cm cubes (makes about 24) and dry with kitchen roll. Put the black sesame seeds onto a plate. Whisk the egg with 1 tbsp. soy sauce and add one whole peeled garlic clove, smashed. Dip the cubes of tofu into the egg mix and then into the sesame seeds to cover. Place onto a plate and refrigerate until ready to cook. Discard the egg mix.

Make the sauce. In a small pan add 3 tbsp. sake, 2 tbsp. hoisin sauce, 1 tsp. sugar & 1 tbsp. soy sauce. Bring to a boil and let reduce for about 3 minutes to thicken. Set to one side.

Cook the noodles for 7-8 minutes (or to packet instructions) and drain. Put into a bowl and add 1 tsp. sesame oil to prevent sticking. Set to one side.

Stir fry the broccoli, red pepper and the green part of the spring onions for 6-7 minutes until tender. Slice the remaining 2 cloves of garlic and the chilli and add to the veg; cook for another 2 minutes. Add the cooked noodles to the pan and mix in with the vegetables. Then stir in the sauce along with the fresh coriander. Serve the noodles in a plate, top with the tofu and garnish with the red chill. Delicious!