I only posted last week's recipe yesterday (Sunday is a flexible 'floating' day and I've been counting it as either the start or end of a week depending on whether I've cooked anything else new that week).
This week's recipe came from the book Little Red Gooseberries and consists of corn tortillas with a bean and vegetable sauce. As usual, we altered the recipe according to what we had in the kitchen. These quantities serve 4.
Finely chop an assortment of vegetables.
1 red pepper
1 medium onion
2 cloves of garlic
Fry gently for a few minutes then add 1 tin of chopped tomatoes. Add herbs and spices:
a pinch of dried chilli
a pinch of cumin
a pinch of mild curry powder
1 bay leaf
1 tbsp chopped parsley.
Simmer until the vegetables have softened then add a drained tin of beans, such as borlotti or kidney beans.
100g wholemeal flour
100g fine cornmeal
½ tsp salt
2 tbs vegetable oil
approx 60-100ml of water (The original recipe said 600ml - this must have been a mistake. We had added 150ml and the mixture was too runny. We had to add extra flour to rescue it.)
Put the flour, cornmeal, salt and oil into a bowl. Slowly add the water, stirring all the time. Do not add all the water at once - you might not need the full amount.
Knead the mixture until it is firm.
Divide the dough into 8 portions. Flatten them out and fry them in a lightly oiled pan for 2-3 minutes on each side. Keep the cooked ones warm in a low oven (approx gas mark 1) while the remainder cook.
The vegetable sauce, before the beans were added.
A tortilla being cooked.
The final meal being served, with some cheese crumbled on top.