Asian Beef Tostadas
Please, don’t faint. I know it has been a while since I have posted a new recipe. Life has served up a big bowl of crazy for me lately….leaving my poor blog unattended and unloved. But I am baaaack! I am back with an easy and delicious week night meal. You can serve these as Asian Tostadas, or amp up the coleslaw and crumble the fried egg roll wrappers on top like a crouton and serve as a salad OR you could even use the small egg roll wrappers and bake them in mini muffin tins, then fill the mini wontons with the coleslaw and beef for a fun and hearty appetizer. I also love recipes like this one that use pre-made store bought items. No one will ever know what little effort these fun Asian Beef Tostadas are to make. All they will notice is the amazing flavors.
Special Spaghetti
A super quick delicious dish that can be made in the time it takes to cook spaghetti!
Serves 2
Prep time: 5 minutes
Cooking time: 10 -12 minutes
Ingredients
1 fish stock cube
200g/7oz spaghetti
1 tbsp olive oil
2 cloves of garlic, peeled & finely chopped
100g/3½oz chorizo, cut into cubes
200g/7oz raw king prawns
2 tomatoes, chopped
1 tbsp red wine vinegar
1 lime, juice only
Salt & freshly ground pepper
Extra virgin olive oil, for dressing
Method
1. Place the fish stock cube in a pan of boiling water and cook the spaghetti as per packet instructions.
2.
In a large frying pan heat the oil and fry the garlic until it has
softened. Add the chorizo and prawns and fry for 2-3 minutes.
3. Add the tomatoes and red wine vinegar and cook for 2-3 minutes until the sauce has thickened.
4. Add the cooked spaghetti and stir through, drizzle with lime juice and season to taste.
5. To serve, divide between to serving plates and drizzle over some extra virgin olive oil, enjoy!
While you’re at it, why not give yourself a freshen up with some seasonal fruit juice?
During the cold winter months it can be easy to let the diet slip a little and find yourself picking up takeaways or digging into unhealthy foods on those cold rainy nights.
Chicken inasal is an indigenous barbecue chicken recipe that comes from Bacolod, the sugar capital of the Philippines. It is very simple in itself yet highly aromatic. Though it comes from the sugarland, it is not sweet like your usual barbecue. It was recently reinvented in Manila and served in fast food
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