Nachos

The first time I had nachos was in a pub in Edinburgh, Scotland. The waiter wisely told us that it was a big portion, even for two. We ordered them anyway and they were the best nachos I ever had. We went back there several other times and until today, every time I think of nachos, I think of that same place in Scotland. This recipe does not reproduce that experience, but it is as close as it can get right here right now. Enjoy!

Ingredients:
1 tablespoon olive oil
1 medium red onion, finely diced
500g beef mince
1 package of spices for tacos
1 large tomato, peeled and chopped
400g can of chili red kidney beans, rinsed, drained
Corn chips
1/2 cup grated edam cheese
Fresh coriander, to serve

Guacamole:
1 tomato, finely chopped
1/2 red onion, finely diced
2 soft avocados, mashed with a fork
1/2 lime juice
Fresh coriander
Salt
Pepper

Sour cream dip:
150g sour cream
1/4 red onion, finely diced
Chives to taste


Preheat oven to 180ºC. Heat oil in a large frying pan over medium high heat. Add the medium onion diced. Cook, stirring, for 5 minutes or until softened. Add minced meat. Cook, stirring with a wooden spoon to break up lumps, for 8 to 10 minutes or until browned all over. Add tacos spices and a splash of water. Mix well and cook for 1 minute. Stir in the tomato and the beans. Reduce heat to low. Cook, stirring, for 5 minutes. Remove from heat.
Arrange corn chips in a deep ovenproof dish or tray. Spoon over mince mixture. Sprinkle with cheese. Bake for 10 minutes or until the cheese has melted.

In the meantime,  prepare dips for garnish. For guacamole mix all ingredients, adding the avocados last, and season with salt and pepper to taste. For sour cream dip mix all ingredients.


Top nachos with guacamole, sour cream and fresh coriander.

Notes:
Parsley can be used instead of coriander, if preferred.

This recipe was adapted from Taste.com.au 

Strawberry Mini Tarts

Do you know that moment when you crave something sweet but you fresh at the same time? Something that reminds you of spring days - getting longer, sunnier and warmer. 

The Swedish and the Chef did take a long break, but a lot of things have changed since the last recipe, including the kitchen. We do not live anymore in a tropical country, but we are back in Europe, and it has been a roller coaster trying to cope with all the changes. This was supposed to be our first real winter in years, but life had different plans for us... No snow, no cold, no rain. Instead, we got warm sunny days with birds singing outside. Well then, we better make a spring dessert, I say!

Ingredients (makes 3 mini tarts):

Shortcrust Pastry
150g all purpose flour
15g icing sugar
65g unsalted butter (at room temperature)
1 egg

Topping
250 ml cream
10g vanilla sugar + some to sprinkle
Strawberries

1. For the pastry, combine flour and sugar in a food processor, and process until mixed evenly. Add butter and process again to a fine crumbly texture. Add the egg and process until it comes all together. Knead lightly on a floured surface until smooth. Pat the top to flatten it. Wrap in baking paper and refrigerate 20 minutes or until is firm enough to roll out.

2. Roll the pastry to a 3 cm thickness. Place it on top of the mini tins, with a loose base, and trim off the excess of pastry. You should have enough pastry for 3 x 10 cm diameter tarts. Prick the bottom with a fork and refrigerate for another 10 minutes.

3. Pre-heat the oven to 200 ºC (no fan).

4. Place some baking paper on top of the pastry and fill it with baking beans or rice (to 3/4). Blind bake for 15 min. or until edges are golden. Remove the baking beans or rice and cook another 10 min. or until the base is dry. Cool down in the tins and transfer to a serving plate.

5. Whip the cream with the sugar, until thick. Spoon the cream into the pastry. Scatter some strawberries pieces on top, and sprinkle some more vanilla sugar on top.

Notes:

Double the recipe to obtain 1 normal sized tart (e.g. 24 cm).

Replace strawberries by other fruits you may like.

This recipe was adapted from Masterchef Australia.