Читать книгу Rose Elliot’s Vegetarian Meals In Minutes - Rose Elliot - Страница 13

(top) Poppadums with Avocado and Curried Mayonnaise and (bottom) Pitta Pockets with (left) Cheese and Carrot Vinaigrette and (right) Red Bean and Sweetcorn

TORTILLAS & POPPADUMS

TORTILLA SALAD ROLLS

The tortillas that you can now buy make a goof fast-food snack, warmed through, filled with through, filled with tasty ingredients and then rolled up. They can be eaten immediately or topped with grated cheese and put under a hot grill to melt the cheese. The remaining tortillas will keep well in a polythene bag in the freezer.

2 tortillas

6–8 iceberg lettuce leaves

2 tomatoes

small piece of cucumber

2 spring onions

4 tbls mayonnaise, soured cream, yogurt or a mixture

hot chilli sauce such as Tabasco

salt and freshly ground black pepper

Put the tortillas into a Irving pan over a moderate heat, one at a time, to warm through, or heat them under the grill.

Shred the lettuce leaves and chop the tomatoes, cucumber and spring onions. Mix with the mayonnaise, soured cream or yogurt then add a dash of hot chilli sauce and some salt and pepper to taste.

Spread the salad mixture on to the warm tortillas, roll them up firmly and serve at once.

SERVES 2

POPPADUMS WITH AVOCADO AND CURRIED MAYONNAISE

2 tsp curry powder

2 tbls mayonnaise

2 tbls plain yogurt

1 tsp mango chutney

salt and freshly ground black pepper

1 avocado

2 tomatoes

squeeze of lemon juice

2–3 poppadums

paprika pepper or fresh coriander

Put the curry powder into a dry saucepan and heat for 1–2 minutes until it smells aromatic. Remove from the heat and mix with the mayonnaise, yogurt, chutney and salt and pepper to taste.

Peel, stone and chop the avocado then put it in a bowl. Dice the tomatoes and add to the avocado with the lemon juice and salt and pepper to taste.

Put the poppadums on a plate, spoon the avocado mixture on the side and trickle the curried mayonnaise over it. Finish with a sprinkling of paprika pepper or a little chopped fresh coriander.

SERVES 1

RED BEAN BURRITOS

2 onions, peeled and chopped

2 tbls olive oil

2 garlic cloves, crushed

1 chilli, de-seeded and chopped

1 tsp cumin seeds

2 tomatoes

l × 425g / 15oz can red kidney beans, drained

2 tbls chopped fresh coriander

salt and freshly ground black pepper

2 tortillas

soured cream to serve

Fry the onions in the oil, with a lid on the pan, for 5 minutes. Add the garlic, chilli and cumin and cook for 1–2 minutes.

Cover the tomatoes with boiling water for a few seconds, then drain and slip off the skins. Chop and add to the pan with the kidney beans. Cook gently for 5 minutes or until heated through, mashing the beans to make a rough puree. Add the coriander and season with salt and pepper.

Warm the tortillas one at a time in a frying pan over a moderate heat, or heat them under the grill. Spread the bean mixture on the warm tortillas, roll them up and serve with soured cream.

SERVES 2