recipe: Red Wine and Beef Casserole

This dish is truly delicious. Plus, its really easy. You do need a bit of time do get the sauce to thicken and to soften the meat but its amazing what you can do with only a few simple ingredients. I have made it twice in the last week - first served with roast potatoes and second in a pie form that was divine! so, let me know how it goes, if you make it, I am sure you will love it, like we did.

Serves 4: 500g beef fillet diced in cubes, 1 diced onion, 2 garlic cloves crushed, about 10 button mushrooms cut into quarters, 2 tbsp plain flour, 1 tbsp olive oil, 1 tsp thyme, 1 glass red wine, 1x 400g can diced tomatoes, salt and pepper to taste

1. Cut meat, place it in a bowl and add flour. Shake to coat;
2. Heat the oil in a sauce pan, add onion and garlic and cook until it softens;
3. Add beef and cook stirring for a couple of minutes. Add mushrooms and cook for a further minute; 4. Add wine, tomatoes and thyme. Bring to a simmer, cover and cook for 1 1/2 hours - check every 20 minutes so it doesn't stick to the bottom and add salt gradually so the flavours blend slowly;
5. Finally adjust flavours and serve. This dish is even better a day or two later and I hope you enjoy it.

recipe: Carrot & Tarragon Soup

I didn't find fresh tarragon for this soup, so I used dry..if you can, use the eone, cause it makes some difference. This is a very mild flavoured, really healthy and low fat soup, that you can serve as a starter or as a main meal, and it will fill you with vitamins and all the goodness from the carrots. My parents used to tell me carrots would make my eyes beautiful so...give it a go.

Serves 4: 1 Kg carrots, peeled and coarsely chopped, 1 medium potato peeled and chopped, 1 onion chopped, 2 tsp tarragon, 2 vegetable stock cubes dissolved in 1.25l water, yoghurt and lemon juice to serve

1. Heat water with stock cubes in a large sauce pan;
2. Add chopped veggies, and simmer covered until the vegetables are tender;
3. Blend the soup, add 1 tsp tarragon and season with salt;
4. Mix greek yoghurt and some lemon juice in a separate bowl, season with remaining tarragon salt and pepper and serve the soup with it.

recipe: Red lentil and Pumpkin Lasagne

As always, I am not using cheese on my recipes, but you are of course free to do whatever you want, and since we are talking about lasagne, go nuts...and let me know how it went!

Serves 6: 1/2 Kg pumpkin chopped, 1 brown onion chopped, 1/2 red capsicum diced, 3 garlic cloves crushed, 1x 300g can red lentils drained & rinsed, 2 x 400g can chopped tomatoes, 2 1/2 cups water, 1 stock cube, 3 tsp olive oil plus extra to grease, 5 fresh lasagne sheets, 1 cup skim milk, 1 tbsp cornflour, 1/2 tsp nutmeg, salt and pepper to taste

1. Pre heat your oven to 180. Place pumpkin on a tray lined with baking paper and bake for about 20 minutes until it gets soft;
2. Heat oil in a sauce pan. Add garlic, onion and cook until golden. Add capsicum, lentils and cook for less than a minute. Add tomatoes, water and stock cube and let simmer for 20 minutes covered.
3. Add roasted pumpkin to sauce and cook for another 5 minutes. Adjust flavours (you can add some herbs here if you want - I had some parsley that was perfect for this.) and set aside;
4. In a small sauce pan, heat milk and cornflour, stirring until it thickens a bit. Add nutmeg, season with salt and pepper and set aside;
5. Brush an oven proof deep dish with olive oil. Start layering your lasagne - 1/3 of the sauce on the bottom, 1 1/2 sheets lasagne on top and so on until you are out of sheets and sauce. Top with white sauce and stick it in the oven. Bake for about half an hour uncovered and serve with a fresh cucumber salad.

Glorious!

recipe: Curried Pumpkin and Lentil Soup

This soup is so simple, and the final result is beautiful. I love the sweetness of the spices and when you serve it with fresh mint leaves and a dollop of greek yoghurt its perfect.

serves 6: 2 tsp olive oil, 1 onion chopped, 1 Tbsp curry powder, 1 Kg pumpkin chopped, 2/3 cup dry red lentils, 2 vegetable stock cubes, 1.25 L water, 1 tsp ground cumin, 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp ground coriander,

1. Heat oil in a large sauce pan. Add onion and cook until soft;
2. Add spices stirring to coat;
3. Add chopped pumpkin, lentils, water and stock cubes, and bring to a boil. Reduce heat, cover and simmer for about half an hour or until pumpkin is very soft;
4. Blend the soup until you get a creamy texture, adding more water if necessary;
5. Season with salt & pepper.

Serve with garlic bread with some chopped mint and greek yoghurt.

week 21

All of us have ups and downs in our busy schedules, and last week was one of them for me...I didn't post the recipes, but that doesn't mean I didn't cook.
By the contrary, the planning of last week's meals was crucial for us to actually have a bit of normality amongst all the craziness that goes on in the days just before delivering a project for architects.
So, this week I will post 4 recipes - a total of 20 serves which feeds two people for 5 days -showing you that it is possible to feed yourself healthily even in the busiest of schedules...(I had to work 2 weekends in a row, so you know...) and only cook twice!

The plan is as follows:

1st day cooking:

_Sunday:
Curried Pumpkin and Lentil soup - 6 serves
Red Lentil and Pumpkin lasagne - 6 serves

2nd day cooking:

_Tuesday:
Carrot and Tarragon Soup - 4 serves
Red wine and beef casserole - 4 serves (definitely repeating this one!)

So, with a bit of multitasking, a freezer and a microwave you can be sure to have the nights for yourself...or to work overtime...and all the recipes are perfect for autumn too.
Enjoy!

week off

Due to an impending deadline, posts from this week will be postponed to next week.
Apologies!

recipe: Grilled Lamb and Noodle Salad

If you don't like spicy food, half the chilli here...I really liked it, but it was getting a bit too hot for me - i'm really week in that sense, the husband would tell me to add another 3 of these probably - anyway, its a really quick recipe so give it a go.

Serves 4:
4 lamb steaks seasoned with salt and pepper, 150g rice vermicelli - rice noodles should be fine too, 2 medium carrots grated, 2 tsp grated ginger, 2 tbsp chopped mint, 2 tbsp chopped coriander, 1 red chili finely chopped, juice of 4 limes, 1 tsp brown sugar, 2 tbsp chopped peanuts,

1. Pre heat your oven to grill and line a baking tray with baking paper. Place the lamb steaks on the tray and grill fro about 5 minutes each side - be careful with times it will depend on your oven/ grill strength. You can also just pan grilled the steaks if you feel more comfortable with it. Just don't overcook the meat or it will be really hard - you want it slightly raw inside.
2. In a bowl mix lime juice, sugar, chili, mint, coriander and ginger. Reserve.
3. Cook noodles according to packet instructions - rice vermicelli just needs to stand in warm water for about 10 minutes so, no cooking.
4. In individual bowls, divide noodles. Top with grated carrot and drizzle over some of the sauce.
5. Slice lamb steaks in thin strips, place it on top of noodles, drizzle remaining sauce and peanuts.

Enjoy.

recipe: Chickpea and Leek Soup

This soup is really quick to make and very very filling, it has been getting cold here in Melbourne, so its great to warm you up.

You will need for 4 serves: 2 garlic cloves crushed, 2 tsp olive oil, 4 leeks thinly sliced crossways, 2x 400g can chickpeas drained & rinsed. about 2 L water or stock, salt & pepper

1. Heat oil in a large sauce pan, add garlic and leeks. Cook in slow heat for about 10 minutes or until leeks are soft;
2. Add chickpeas, cover with water and let simmer covered for about 15 minutes;
3. Season with salt and pepper.

Serve with nice bread and a drizzle of olive oil.

recipe: Ginger & Shallot Brown Rice Stir-Fry

This recipe is not one of the best I have ever made, there was something missing that I cant really point out, so if you try it, and have any suggestion, let me know. It was still good.

Serves 4: 1 cup brown rice, 1 tbsp olive oil, 1 tbsp grated ginger, 2 garlic cloves thinly sliced, 1 handful snowpeas trimmed, 2 medium carrots grated, 5 button mushrooms sliced, 1 cup frozen peas, 1 handful baby spinach chopped, 2 eggs lightly beaten, 2 tbsp soy sauce, 3 shallots thinly sliced



1. Cook the brown rice in salted water, drain and reserve;
2. Heat the oil in a sauce pan, add garlic, ginger and carrot.
3. Add mushrooms, snow peas and shallots stirring to combine;
4. Add frozen peas, rice and season with the soy sauce, salt and pepper;
5. Finally add the eggs previously beaten and stir everything together until eggs are cooked.
Serve.

recipe: Tomato & Bread Soup

This recipe came from some book I had around and then I changed it and it became quite similar to something my mother has made since I can remember - 'Acorda de Tomate' - my favourite soup of all times! Needless to say you HAVE TO MAKE IT! Its also really easy and in winter, one of the best things you will eat.

Serves 4:
6-7 large ripe tomatoes, 1 bay leaf, 1 tbsp olive oil, 3 garlic cloves crushed, 4 eggs, water, chopped parsley or coriander, stale sour-dough slices- 2 per person should be enough-, salt & pepper & extra olive oil to drizzle

1. Heat water in a sauce pan and bring to a boil. Slice a cross on the bottom of each tomato and place in the boiling water for a couple of minutes. Plunge them in a bowl of cold water and remove skin; 2. Heat oil in a large sauce pan and chop the tomatoes; 3. Add the bay leaf and the garlic and fry for a couple of minutes; 4. Add the chopped tomatoes and let them cook slowly until they melt a bit; 5. Cover the tomatoes with water and let simmer for about 10- 15 minutes. Season with salt and pepper and the fresh herbs; 6. In another sauce pan heat some water. Add some white vinegar and when it boils, swirl a wooden spoon and add the eggs to poach; Leave them for a couple of minutes and then remove from heat - they should be a bit runny inside; 7. Place the bread on the bottom of a bowl, cover with the tomato soup, top with the poached egg, season with some salt, pepper, herbs and extra olive oil.

I think I'm salivating a little.

recipe: Seppie al Nero

I got this recipe again from Nigella Lawson (I have made some modifications...), and I was very excited to try it on, first because I love squid, and second because I kinda liked the idea of having a pitch black meal fro a change....needles to say I didn't get it quite right as you can see in the photos...I got a brownish dish...full of flavour still, but without the wow factor that black would have. And the problem is that instead of using ready bought squid ink...I extracted it myself...a quite disgusting process to say the least...but I couldn't find it anywhere around me...so, my advise is, if you cant find squid ink, don't bother de-gutting the poor animal and forget about the ink all around.

Do try the recipe, its very very good!

Serves 4:
500g squid, 1 tbsp olive oil,1 bay leaf, 1 brown onion finely chopped, 2 garlic cloves crushed, 2 tomatoes chopped, 1/3 cup white wine, 3 tbsp chopped parsley, squid ink, salt & pepper to taste, white rice to serve

1. Heat oil in a sauce pan. Add bay leaf, chopped onion and garlic and cook in low heat until it all gets soft;
2. Add squid and ink and stir to coat;
3. Add chopped tomatoes, wine and parsley and let simmer covered for half and hour;
4. Season with salt and pepper, serve with white rice topped with more chopped parsley.

week 20

Been writing this blog for 20 weeks, and pretty soon will reach the 100 recipes...quite of a feat for me, i have to say...
Most of the time I feel like I am writing to myself but that's ok...

This week goes like this:

Sunday:
_dinner: 'Seppie al Nero'

monday:
_lunch: 'Seppie al Nero'
_dinner: Tomato & Bread Soup

Tuesday:
_dinner: Tomato & Bread Soup

Wednesday:
_lunch: Ginger & Shallot Brown Rice Stir fry
_dinner: Chickpea & Leek Soup

Thursday:
_lunch: Ginger & Shallot Brown Rice Stir fry
_dinner:Grilled Lamb & Noodle Salad

Friday:
_lunch: Grilled Lamb & Noodle Salad
_dinner: Chickpea & Leek Soup

extra recipe: Almond & Chocolate Biscuits

I have been craving for some baking for a while and found this recipe with no flour, butter or egg yolks that sounded nevertheless quite tasty....I added some chocolate and voilla, delicious half an hour biscuits.

makes about 15: 1 cup almond mean (ground almonds), 1 tbsp cocoa powder, 1/2 tsp baking powder, 1/3 raw sugar, 1 egg white

1. Pre heat your oven to 170C and line a baking tray with some baking paper;
2. In a bowl, mix almond meal, sugar, cocoa and baking powder;
3. Add the egg white and knead with your hands to make a sticky dough;
4. Make about 15 balls the size of a wallnut, place in baking tray and bake for 15 minutes.

Done!

recipe: Brazilian Inspired Fish Stew

So, there is one dish - Moqueca- that I looooove and have been trying to cook for a while...although this recipe is not at all original, it is a pretty good disguise of this lovely dish, plus, its very low fat....better try it...in homage to Carnaval season!

serves 6: 600g firm fish fillets (I used barramundi, but it flaked a bit), about 15 prawns shelled, 1 onion sliced finely, 1 green capsicum finely sliced, 2 garlic cloves crushed, 1 green chilli finely chopped, 1 Tbsp tomato paste, 400g can diced tomatoes, 2 tsp raw sugar, 200 ml coconut milk, 4 individual spring onions cut into 4 cm pieces, 2 tbsp fresh lime juice, 1/2 cup chopped coriander, 1 tbsp olive oil, white rice to serve

1. Heat oil in a large sauce pan. Add garlic, onion, capsicum and cook for about 10 minutes, until onion is soft;
2. Add chili, tomato paste, diced tomatoes, coconut milk and stir well;
3. Add spring onions, fish and prawns and simmer, covered, for about 10 minutes or until fish and prawns are cooked. *don't leave it much longer than that or you can overcook the prawns
4. Finely add sugar, lime juice, coriander and season to taste;

Serve with perfect white rice and some nice julienne salad (i used fennel, carrot and coriander here).Yum!

recipe: Aloo Gobi

Aloo Gobi is an Indian/ Pakistani dish (correct me if I am wrong) and I love it!
This recipe isn't in anyway original since I got it from Ms Nigella Lawson, and she admits to have had some fiddling with it...anyway, its great as a main dish, or you can use it to accompany other dishes, like grilled chicken or whatever you fancy.
Hope you like it and say thanks to Nigella!

Serves 3 or 4 as a small meal:
500-600g potatoes, 1 cup cauliflower florets (I couldn't find it so I had to use frozen cauliflower+broccoli - it was fine), 1 onion chopped,1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp groun coriander, 1/4 tsp turmeric, 1 tsp grated ginger, 1/4 cup water, juice of a lemon, salt & pepper to taste, 2 tsp olive oil

1. Heat enough water to cover the potatoes in a large sauce pan. Cook the potatoes until they are soft. Drain, let cool and peel. Chop them into cubes;
2. Use the remaining water to cook the cauliflower for a couple of minutes;
3. Heat the oil in a sauce pan, add mustard and cumin seeds and cook until they start to pop. Add choppped onion and cook stirring occasionaly.
4. Add cauliflower, remaining spices and water. Let it simmer for about 10 minutes (less if you are using frozen veggies). Add potatoes, stir to coat and season with salt, pepper and lemon juice.

Serve.

recipe: Eggplant and Cannellini Bean Soup

This is one of my favourite soups. Its quite different form the ones back home since I am using eggplant but it has the thickness I am used to in Portugal. Love the smokiness of the eggplant and that little bit of chilli just completes the flavour. Serve it sprinkled with some cumin, basil leaves or even some lemon juice and nice crusty bread...lovely!

Serves 4 (as a main meal or 6 as a starter):
3 large eggplants, 2x 400g cannellini beans drained and rinsed, 4 tsp olive oil, 3 garlic cloves crushed, 1 red chili finely diced, 1 tbsp chopped parsley, 1 tbsp chopped basil, 1 chicken stock cube, about 2L water ( you should add less or more depending on how you like it - I like it quite thick), salt & pepper to taste

1. Heat your oven grill and line a baking tray with some foil. Pierce the eggplants quite a few times, place them in the baking tray and grill for about half an hour (turning every 10 minutes) or until its wrinkled and soft. When ready, remove from oven and let cool for a bit. Slice them halfway and scoop the flesh form the inside. Reserve;
2. Heat the oil in a large sauce pan. Add garlic and chilli and cook for a couple of minutes until fragrant. Add eggplant flesh and stir to coat;
3. Add beans to the sauce pan, stock cube and water. Bring to a boil and cook for about 5 minutes; 4. Reduce heat, and blend the contents of the sauce pan until you get a thick cream. Place it back on the pan and add more water if necessary. Add parsley and basil, season with salt and pepper and you should be ready.

Serve in individual bowls topped with some ground cumin, a couple of basil leaves and eat it warm.

recipe: Chicken Stew with Parsley Dumplings

This recipe is my own concoction of the hearty stews we have in Portugal and it varies depending on what veggies I have on the pantry. Usually it will take all of the ones below plus potatoes, but the variations are up to you. I made dumplings instead f using potatoes and reduced most of the fat used by my matriarchs back in Portugal to make it quite low-fat (a bit less tasty indeed, you do need some fat, so use more olive oil if you are comfortable with it and cuts of meat with fat in it will add flavour - I used lean chicken, takes less time to cook, but you could use some nice beef or even lamb or veal.)

Serves 6:
dumplings: 1 cup self raising flour, 1/2 cup milk, 80g butter or margarine, 1 tbsp chopped parsley, plus flour to dust stew: 500g lean chicken breast cut into cubes, 1 onion diced, 1 bay leaf, 4 tsp olive oil, 1 green capsicum finely diced, 5 or 6 carrots cubed, 1 tomato diced, 1x400g can diced tomatoes, 3 cups of water (or stock if you prefer a thicker flavour - you can also add some white wine), 2 cups frozen peas, 2 handfuls green beans cut into 4 cm pieces, salt to taste

1. In a bowl mix flour with butter with your fingers. Add milk, 1 tsp salt and mix everything to form a moist dough. reserve;
2. In a large sauce pan, heat the oil. Add the bay leaf, diced onion and cook until the onion is golden. Add tomato, capsicum and cook for another 5 minutes; and bring everything to a boil
3. Add diced carrots, diced tomatoes and stir well. Add chicken and water (3 cups should be enough to cover chicken, if not use some more - the dumplings will soak some of the liquid later);
4. Add green beans, peas and season with salt. Reduce heat and simmer for a couple of minutes;
5. Meanwhile, add parsley to dumpling dough and form 12 small balls with your hands - use more flour to avoid the dough sticking to your hands. Place each ball in the simmering stew sauce, cover and cook everything for about 20 minutes; Serve and enjoy.

Its quite comforting and it reminds me of home a bit...minus dumplings.

week 19

So, last week the weather started to cool down and I honestly thought Autumn was here for good...and planned this week full of comfort warm food like stews and soups...and its warm again so i guess we will be sweating our guts off....but still enjoying the soup!

Sunday:
_dinner: Chicken Stew with Parsley Dumplings

Monday:
_lunch: Chicken Stew with Parsley Dumplings
_dinner: Eggplant and Cannellini Bean Soup

Tuesday:
_lunch: Chicken Stew with Parsley Dumplings
_dinner: Eggplant and Cannellini Bean Soup

Wednesday:
_lunch: Aloo Gobi
_dinner: Brazilian Inspired Fish Stew

Thursday:
_lunch: Aloo Gobi
_dinner: Brazilian Inspired Fish Stew

Friday:
_lunch: Brazilian Inspired Fish Stew

recipe: Mexican Inspired Beans - photos soon

This recipe is quite flexible and its perfect for a sunday brunch, you can add other vegetables or some meat if you wish, I made it vegetarian, and it was pretty quick and easy to make.

For 2:

1x 400g can mix beans, 2 garlic cloves crushed, 2 diced tomatoes, 1/2 red capsicum diced, 1 tsp olive oil, 1 tsp cajun spice mix or taco seasoning (a mixture of cumin, chili, paprika), 2 tbsp tomato paste, 2 corn tortillas, 2 eggs, salt and pepper to taste and a sprig of chopped coriander

1. Pre heat your oven to 190C;
2. In a fry pan, heat the oil, add garlic and cook for a couple of minutes;
3. Add tomatoes, capsicum and spice mix. Add beans (previously drained and rinsed) tomato paste and stir well to combine. Correct flavours and set aside;
4. Place each flour tortilla in a small oven proof dish. Fill the tortilla with half of the bean mixture. Make a small hole in the centre of the bean mixture and carefully crack each egg to fit into it. Season with salt, black pepper and top with coriander.
5. Bake the beans for about half an hour ( or until the eggs are coked through) and serve.

recipe: Sumac spiced fish with burghul salad

Even if you are not a fish fan, this recipe might make you change your mind...its one of the best combinations for grilled fish I have made recently and its definitely a winner.

Serves 4:
4 white fish fillets (any kind you like) seasoned with salt and lemon, 1/2 avocado, 2 tsp tahini, 1 garlic clove finely chopped, 1/2 tbsp ground cumin, 1 tsp ground sumac, 1 tsp olive oil, 2 tbsp lemon juice, 1/2 cup burghul (or couscous if you can't find it), 1 lebanese cucumber chopped in small cubes, 1 tomato chopped in cubes, chopped coriander, 2 tbsp lemon juice, 2 tsp olive oil

1. In a mortar & pestle mash avocado, garlic, tahini, cumin and sumac to form a green paste. Add 1 tsp olive oil and 2 tbsp lemon juice - add salt if necessary and set aside;
2. Cook burghul according to package directions, drain and place in a large bowl. Add chopped cucumber, tomatos remaining olive oil, lemon juice and coriander. Mis well and reserve;
3. Heat a skillet and grill your fish until cooked (brush with a bit of oil before);
4. Spread 1/4 of the avocado dip on each plate, top with grilled fish and burghul salad. Sprinkle with some sumac, black pepper and coriander, drizzle with olive oil and serve.

Its really, really good!

recipe: Pea & Basil Fettuccine

This recipe is perfect for a week night, it takes you less than half an hour to have it ready and its full of green goodies for your health.

Serves 4: 400g fresh fettuccine (you can use other pasta), 1 1/2 cups frozen peas, 1 bunch asparagus cut into 3 cm pieces, 1 lemon - both juice and zest, 1 1/2 tbsp olive oil, 1/4 cup basil. 1 red chili chopped, 2 garlic cloves finely chopped, salt & pepper to taste

1. Heat water in a sauce pan. Bring to a boil, add asparagus and cook for about 5 minutes.
2. In a fry pan add 1 tbsp olive oil and fry garlic, chilli and lemon zest until fragrant. Reserve.
3. Add the pasta to the sauce pan and cook for about 2 minutes, add peas, cook for another 2 minutes, remove from heat and drain.
4. Add pasta, peas and asparagus to the fry pan and mix well to coat.
5. Place pasta in a large bowl, add basil, remaining olive oil and lemon juice. Season with salt and pepper and serve.

recipe: Vegetarian Chili with Cornbread Topping

This recipe is really easy, but it takes a bit of your time...that's why I started on Sunday, made a huge batch and now have chili for a couple of meals...saving me cooking time on following weekends! Plus, its a really good recipe - the original was from Nigella, but I made some modifications to reduce fat, cheese and all the stuff she usually likes to add to her cooking...we're a bit more light...

Serves 10:
for the chili: 2 brown onions chopped, 3 garlic cloves sliced, 2 red capsicums chopped, 2 x 400g can crushed tomatoes, 8 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried chili flakes, 3 cardamom pods, 2x 400g can red kidney beans rinsed and drained, 1 1/2 cups red lentils, 750ml water, 1 tbsp cocoa, salt & pepper

for the cornbread: 1 1/2 cups cornmeal (i couldnt find it so I used polenta instead), 1 tsp salt, 2 tbsp plain flour, 3 tsp baking powder, 1 tsp cinnamon, 1 tsp honey, 2 small eggs, 375ml milk, 2 tsp olive oil

1. Star a day ahead if you can, so you allow chili to cool completely. Idf you can't start a couple of hours earlier and allow it cool as much as you can;
2. Heat the oil in a large sauce pan (or a wok- you will need the space), add garlic, onion and cook until soft;
3. Add cumin, coriander, chili, cardamoms & capsicum and cook for another 5 minutes;
4. Add crushed tomatoes, tomato paste, water and bring to a boil.
5. Add lentils, beans and cocoa, reduce heat, cover and simmer for about 45 minutes. (Check it regularly to make sure it doesn't stick to the bottom;
6. Adjust salt, and place chili in oven proof dishes (or dish if you have one that is large enough) and cool completely.

1. Pre heat the oven to 220C;
2. In a bowl mix, cornmeal, flour, salt, cinnamon, baking powder, top with eggs and mix well with a spoon. Add milk and mix until you have a yellow doughy paste.
3. Top the cooled chili with the dough, and bake for about half an hour, or until the cornbread is golden and crusty;






There you go...i know its long and looks difficult, but its really easy and it will be ready in your freezer for when you don't have time to cook or just can't be bothered... Besides, its DELICIOUS!!!