Very Plain Mexican Beans

Cooked Kidney Beans

Saute an onion

Add pumpkin, Jap or Kent - diced

Add Zuchinni - diced

Cook together on low.

Add a dash of Braggs

Serve with all the usual mexican condiments and tortilla's.

Lentil & Vegetable Soup

Saute in olive oil

onion

ginger

cumin

tumeric

S + P

Add

potato

white sweet potato

carrot

celery

zuchinni

corn

stock -massell brand vegetable

green lentils

or what ever you have in the fridge will be fine. You can add a little garlic and red chilli.

Cook on low until the lentils are cooked.

Pantry

I've re-organised my pantry. I am going to try and use more glass and less tins.

I think if your pantry is organised it is much easier to cook well and stay inspired. There is a fine line between having good stocks and shopping to a list weekly.

Cook your own chickpeas!!!

Really - seriously it is not that hard and more than worth the effort. I also recommend getting the chickpeas from Kakulas, they are far superior to the packets of dried ones at the supermarket. You can freeze them in their juice or make into something and freeze.

Night 1

http://www.101cookbooks.com/archives/001567.html

I made these patties. I put in 1 c chopped almonds instead of the sprouts and used just homemade breadcrumbs, untoasted. Play around with the recipe but use it as a base to start from. Don't be scared.

I liked them, kids did, hubby didn't. I didn't blend the chickpeas, just squished through my fingers, so will try that next time and maybe some grated vegies.

Night 2

So quick and easy. I always keep frozen fresh pasta sheets in the freezer from the local Italian baker near hubby's work. I just sliced it up, added to the boiling water with stock and chickpeas and dinner .... would add vegies next time or have a big salad first.

http://www.101cookbooks.com/archives/001540.html

Day 3

Hummus

This freezes well. Plenty of recipes out there. I normally add a bit of apple juice concentrate or maple syrup to balance with sweetness. Keep in mind it always tastes better if it sits for a while. I prefer spring onions to red onions. They vary too much.

Tea

I never liked chai until I was given, thanks Sal - Elmstock Chai. In Balcatta, make the effort and go there! I am going to try all of their tea, so perfect. I've been making iced tea and cut down on the coffee.

And then I've been using the coffee for Espresso Martini's ... so good ... thinking the next one i might add some nuttella like my favourite affogato.

Melbourne Cup

Lesson 2.

Smart about cooking .... work one day can save you time another day.

I put the left-over pastry in the tin from tapas night and froze it. Mini Tart size.

Left over lemon tart filling in the freezer.

Took the two out of the freezer the day before to defrost in the fridge and cooked them fresh before our Melbourne Cup catch up .... super dynamic. They tasted perfect!

Friends, Tapas & Sangria

The Menu

What a fun night, we sat on the couch and nibbled all night. I did most of the prep before so it was nice and easy.

Sangria ( I did a combination between the basic and citrus)

Spanish Tortilla with Lemon wedges and Homemade Mayonnaise

Tapenade (from Carine shops) served with warmed turkish bread

Patatas Bravas

Anchovies served with char grilled ciabatta bread

Prawns http://www.recipezaar.com/Grilled-Shrimp-With-Garlic-Herbs-128679

Chorizio - Chargrilled

Orange and Red Onion Salad

Lemon Tart with Rasberries (my recipe to be posted another day)

Most recipes from this site unless stated;

http://www.spain-recipes.com/spanish_tapas.html