Feeds:
Posts
Comments

Posts Tagged ‘Sriracha sauce’

We loved these little breakfast tacos so much we made them a few days in a row; and the mini yellow corn tortillas from Picado work perfectly. Jono bravely picked each taco up with a bit of spillage, Jules sensibly used a knife and fork.

Breakfast tacos with bacon, eggs & avocado – serves 2

  • 4 rashers smoked back bacon
  • 3 tsp butter
  • 6 medium eggs
  • 8 mini corn tortillas (use less if you’re using bigger ones)
  • 1 avocado, sliced
  • a bunch of coriander, chopped
  • Sriracha sauce, to serve

Grill or barbeuce the bacon until cooked and crispy, then snip with scissors into small pieces.

Melt the butter in a saucepan then softly scramble the eggs, take them off the heat when still slightly liquid so they don’t overcook. Stir in the crispy bacon.

Meanwhile, warm the tortillas in a dry frying pan and lay onto two warm plate.

Spoon the bacon and eggs over the tacos, then top with avocado, coriander and a drizzle of Sriracha sauce.

(Original recipe from The BodyCoach App)

Read Full Post »

This will clear the sinuses and it’s delicious too. Nice and easy, tasty, and very handy for midweek.

Beef Phở – serves 2

  • 750ml strong beef stock
  • 2 garlic cloves, peeled and bashed
  • a thumb-sized piece of ginger, sliced
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick cinnamon
  • a bunch of scallions, sliced
  • 1 tsp fish sauce
  • 100g flat rice noodles
  • 200g fillet steak, thinly sliced
  • a handful of beansprouts
  • coriander leaves
  • lime wedges
  • hoisin sauce
  • sriracha sauce

Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the scallions to the boil for 15 minutes. Strain and discard the solids, then bring back to the boil. Season with the fish sauce.

Meanwhile, pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.

Divide the noodles between warm bowls. Add the steak and beansprouts to the simmering stock and remove from the heat, they will cook in the residual heat. Spoon over the noodles and add the rest of the scallions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.

(Original recipe by Anna Glover in Olive Magazine, Christmas 2015.)

Read Full Post »