They Named it Twice


There’s a jokey line about New York – “New York, New York, so good they named it twice!”. And after a weekend of dragging around huge boxes of books/clothes/computer gear/CDs/books/cooking gear/sketch pads/books/more books/bedding etc, I was gasping for something quick, freshly-cooked, yet comforting and easy. My new flat is, fortunately, up to scratch with plenty of cupboards and work-surfaces, plus a decent cooker and, aaaaaannnnnnnnnnnndddddddddd…..*drum roll*……………….An In-built Chrome-Steel Spice-Rack.

An In-built Chrome-Steel Spice-Rack.

Behold the Rackness and Weep, Bitches.


Unearthing some recipes that had been buried in storage for a year, I tripped over this one, that proved to be so damn good that I went back five minutes after finishing the first plate, ascertained that there weren’t enough fresh tomatoes left but I could probably do a reasonable job with tinned tomatoes, and proceeded to cook a plateful for myself a second time.

I also surmise that this would make a kick-arse hangover cure. And as there’s a flat-warming party coming up, I am willing to take the hit on behalf of Science and check for you….. 🙂

– Four small tomatoes, diced, or tin of chopped tomatoes with most of liquid drained off
– Five button mushrooms, roughly chopped
– Tomato puree
– One large garlic clove, chopped finely
– Paprika
– Coriander
– One large egg
– 2 corn tortillas (or substitute flat-breads of choice)
– Salt and black pepper

Pour the tomatoes into a baking tray or dish, mix with the chopped garlic and a dash of paprika. Roast in oven at 180F for 20 minutes.
Gently fry the mushrooms in a saucepan in vegetable oil, then add the baked tomato mixture, a dash of coriander, a spoonful of tomato puree and salt/black pepper. Simmer for 10 minutes.
Scramble the egg in vegetable oil until firm.
Place the tortillas on a flat baking tray and bake lightly on each side for a couple of minutes at 100F in the oven.

On a dinner plate, layer as following; tortillas, scrambled egg, tomato and mushroom salsa. Alternatively, roll up the tortillas and other ingredients into a buritto. Serve hot.


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