How to Cook: Mexican Rice ft Shakshouka

There are two staple items in my cupboards which are cheap to buy and can be added together to create a plethora of dishes. These items are a tin of tomatoes and a tin of baked beans! Unbelievable..I know!

They are two items that I cannot live without and on occassion I like to experiment with them. This time round, I opted to try a Shakshuka (or Mexican Rice as some call it).

Shakshouka originated Yemen and is a classic North African/Middle Eastern dish. It’s a personal favourite of mine as it allows me to add any leftover vegetables I may have and still tastes great! The traditional version uses tomatoes, onions and spices as a base.

Mine however, uses tomatoes and beans. If you don’t fancy baked beans, an added optional would be kidney beans which you would add at stage 3 with or in replacement of the baked beans.

Let me know in the comments what you think! And don’t forget to take a snap and send it to me on Instagram, Facebook or Twitter!

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How to Cook: Beef Cacciatore

Leftover passata and cream cheese? Fear not, I have a great recipe for you to try out. This beef cacciatore is so versatile, if haven’t got any beef (or don’t like it) then simply change the recipe to chicken and it works just as well (if not better!) You can also add whatever vegetables your heart desires, I opted for a casserole mix as this was pretty cheap in Iceland and worked really well with the creaminess of the sauce.

I prefer to pair this recipe with some rice but it will work well with anything. This time round I attempted egg friend rice, which was…well…interesting. Suffice to say, for my first attempt, it didn’t go quite to plan but it still tasted delicious!


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