Mexican beef soup

It’s winter time again and I love nothing better than a big bowl of hearty soup.  This was one of those recipes that evolved as I made it.  I didn’t actually set out to make soup, but that’s how it turned out and it was delicious!

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mexican beef soup

  • 1 brown onion, diced
  • 1 stick celery, chopped
  • 1 or 2 cloves garlic, crushed
  • 1 chorizo sausage, sliced
  • 500g beef mince
  • 1 carrot, diced or grated
  • 1 zucchini, diced
  • 1 can diced tomatoes
  • 1 teaspoon Mexican chilli powder
  • 1 teaspoon turmeric

Brown onion and celery in a large frypan in some butter and/or olive oil until softened.  Add garlic and cook for another minute or so.  Add chorizo and mince and cook until mince is browned.  Add carrots, zucchini, tomato and spices and stir to combine.  Season with salt and pepper.  Add enough water to cover and bring to the boil.  Simmer for 20-30 minutes.  You can adjust the amount of water to suit your soupy preference 🙂

I served this with grated cheese and a big dollop of sour cream!

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Bolognaise with potato bake topping

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Got some leftover potato bake???

 

I made up a batch of bolognaise sauce, cooked up some pasta and tossed it in a casserole dish – topped with the leftover potato bake.  I sprinkled some extra grated cheese over the top and baked it in the oven for about 20mins until the cheese was melted and voila!!!  Yummm…

 

Italian herb rissoles

Sorry folks, no photo…  And this my first recipe post!!

This is one I made up on the spot.  I’ve been cooking rissoles since I was a kid (rissoles were a staple meal in my family – a good way to get kids to eat their veges according to my mum and dad!).  Anyways, here it comes – you will have to use your imagination.

– Packet of beef mince (about 500g or thereabouts)

– fresh chopped rosemary

– a couple of shallots, thinly sliced

– a squirt of mild chilli from the tube

– a generous squirt of italian herbs (tube)

– a teaspoon of sundried tomato pesto

– a bit of grated cheese (I used Havarti)

– 1 egg

– salt & pepper to taste

– enough breadcrumbs to bring it all together

Just mix it all together (use your hands and it will come together nicely).  Roll into balls and flatten out.  Put aside for a good 10mins before cooking.  If I have time, I stick them in the fridge for 20mins before cooking – they are less likely to fall apart during cooking.

I handed them to hubby to cook on the weber!

We served these with some crispy bacon, roasted pumpkin, crispy potatoes and steamed carrots and broccoli.

They were very tasty – only I think next time I would add a little minced veg (potato, onion) to lighten them up.

As there was only 2 of us, I only made enough for us.  They freeze well, so you could cook them all.  I made the leftover mince mixture into little meatballs and froze them (uncooked).  These are tasty enough to serve as finger food on their own.