Breakfast burritos

 

Ingredients:

 


  • 8 large eggs

  • 1 cup (250 ml) light (single) cream

  • 4 flour tortillas

  • 1/2 cup (125 ml) tomato salsa (or chutney)

  • 2 cups (100 g) watercress


Preparation:

 


  1. Beat the eggs and cream in a large bowl.

  2. Cook the egg mixture in a large nonstick frying pan over medium-low heat for about 5 minutes, stirring often, or until the eggs form large chunks.

  3. Set aside and keep warm.

  4. Warm the tortillas in a large frying pan over high heat, one at a time, until they begin to colour.

  5. Transfer to a flat surface and spread with the tomato salsa.

  6. Top with the scrambled egg and watercress.

  7. Fold the tortillas over and serve hot.

Serves: 4
Preparation: 5 minutes
Cooking: 7 minutes

 

Spicy sausage & tomato soup


Ingredients:



  • 2 cups (500 ml) vegetable stock

  • 2 (14-ounce/400-g) cans chopped tomatoes, with juice

  • 8 ounces (250 g) Spanish chorizo sausage, peeled and sliced

  • 1 (14-ounce/400-g) can cannellini beans, drained

  • 2 tablespoons coarsely chopped fresh thyme



Preparation:



  1. Combine the stock, tomatoes, sausage, and beans in a large saucepan.

  2. Bring to a boil and simmer gently for 10 minutes.

  3. Add the thyme and simmer for 5 more minutes.

  4. Serve hot.


Serves: 4
Preparation: 10 minutes
Cooking: 15 minutes



Barley with Pancetta & Beans


Ingredients:



  • 5 ounces (150 g) diced pancetta

  • 1 1/2 cups (300 g) pearl barley

  • 1 cup (100 g) frozen baby fava (broad) beans (or substitute frozen baby lima beans)

  • 2 cloves garlic, chopped

  • 4 cups chicken stock



Preparation:



  1. Dry-fry the pancetta in saucepan over medium heat for 3 minutes, until crisp.

  2. Add the barley, fava beans, and garlic. Pour in the chicken stock. Bring to a boil.

  3. Cover and simmer over low heat for 30 minutes, until the barley is tender and all the liquid has been absorbed.

  4. Serve hot.


Serves: 4
Cooking: 35 minutes



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