Quick Fix Tortilla Chips

I love food and I love cooking but sometimes I just want a quick fix. I really fancied crisps the other night but didn’t have any in the house and it was too late to go out so I got experimental! I decided to try and make tortilla chips with some tortilla wraps I had left over from lunch. Luckily they came out amazingly and were much healthier and dare I say tastier than shop brought ones. So I thought I would share the recipe with you!

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Ingredients 

  • Tortilla Wraps (I used plain white wheat wraps but any would do)
  • A splash of olive oil (about 1/4 of a teaspoon per wrap)
  • Seasoning of your choice (I’ve used bbq seasoning and just salt so far but you could use anything- chilli powder, curry powder, black pepper, Italian herbs- get creative

Method 

  • Preheat your oven to 170º C (340ºF)
  • Lightly brush olive oil over one side of your tortilla then flip it over and do the same on the other side
  • Take a pizza slicer or knife and slice the tortilla into roughly 8 triangular slices
  • Arrange the slices on a baking tray
  • Sprinkle your seasoning of choice over all the slices. Try to be as even as possible here so you don’t get one chip loaded with seasoning and then another with virtually none.
  • Place in the oven for 5 minutes
  • Flip the chips and sprinkle on more seasoning
  • Return to the oven for 5 more minutes
  • Take out of the oven and serve! You can either eat these straight from the oven or wait for them to cool to room temperature

You can do whatever you want with these tortilla chips. I had then with some fajita Heinz beans and mayola for lunch today but you could have them plain, dipped in salsa, covered in melty vegan cheese the options are endless!

I hope you enjoy this recipe! Let me know if you try it out.

Toodles.

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Things I Love Thursday

Another week has flown by and Iv’e been grateful for every minute of it.

❤ Feeling fabulous from the moment I wake up. “I woke up like this, flawless”.

❤ Spoons have burritos now! You do not even know how excited that makes me. I may have a slight burrito problem…

❤ Hanging out with Taylor and Sarah on Saturday. We accidentally stumbled upon a cider festival, again! We sat on the windy pier, sipping Cornish cider, listening to music and laughing. Such a lovely day.

❤ Smoothies making a comeback in my life. My favourite combo is banana, mixed frozen berries and some unsweetened almond milk. I also have a pretty good knack for guessing the exact right amount to make to fit in this super cute glass.

❤ Doing a bit of a throwback/comparison to what I looked like five years ago. A whole lot changed looks wise in those five years but in these two pictures I look pretty much the same! It’s fun to look back over old photos and see how much your life has changed, hopefully for the better! Although I no longer have that top and boy do I miss it.

❤ Lunch with Beth on Tuesday. It was so nice to have a little catch up and stroll through town. We indulged in some amazing gelato and I dragged her into far too many shops.

❤ My current favourite lunch- a plain wrap spread with low fat humus then filled with lightly fried onions and tomatoes with a little seasoning. So yummy and pretty healthy if you use a low fat spray for the frying. Om nom nom!

That’s all for now folks. I will be sharing my March favourites with you very soon so watch this space! I’m also going to be publishing part 2 of my trip to the Harry Potter studio tours super soon,

Toodles.

Beardy Brownie Recipe- Vegan Jack Daniels and Cherry Brownie

It was my boyfriend’s birthday on Sunday and because I am a wonderful girlfriend I wanted to make him a cake. I wanted to make it special for him and he loves Jack Daniels so I knew I wanted to incorporate that. I also wanted to make the cake vegan so my vegan house mate could have a slice. From this The Beardy Brownie was born. I know, kinda odd name. I have named it The Beardy Brownie in honour of my boyfriends wonderful beard:

1959858_10205029212238704_711619379134828201_nYou could just call it a Vegan JD and Cherry Brownie, but where’s the fun in that?! Right on to the recipe:

Ingredients 

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❤ 250g Plain Flour

❤ 350g Sugar

❤ 65g Plain Cocoa Powder

❤ 1tsp Baking Powder

❤ 1tsp Salt

❤ 300ml Water

❤ 50ml Jack Daniels (any whiskey will do, or you could leave out the alcohol all together                                        and substitute it for 50ml water)

❤ 150ml Vegetable Oil

❤ 1tsp Vanilla Extract

❤ 100g Glacé Cherries (optional but yummy!)

Method  

1- Pre heat your oven to 180 c / gas mark 4.

2- Weigh all of your dry ingredients.

3- Wash the glacé cherries to remove all of the syrup. Next dry them thoroughly before chopping them into quarters. Toss the quarters in a teaspoon taken from your weighed out flour.

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4- Stir all of the dry ingredients (flour, sugar, cocoa powder, baking powder and salt) together in a large bowl.

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5- Measure out all of your wet ingredients (water, jack daniels, oil and vanilla extract) and add them to the bowl of dry ingredients. Stir the mixture together. You should get a lovely glossy batter. You could use either an electric whisk of a wooden spoon- both work equally well.

6- Fold in the quartered cherries.

7- Pour the batter into a lined tin. The cherries may come out in a bit of a clump, if this happens just redistribute them with a spoon.

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8- Cooking time depends of the depth of the tin. Check the brownie after 20 minutes by sticking a knife into the centre. If it comes out clean then the brownie is done. If not leave it in for 5 or 10 minutes longer. It should take 30 minutes maximum but all ovens vary.

9- Let the brownie cool in the tin for about 20 minutes before turning it out onto a cooling rack.

10- Once cool (if you can wait that long!) slice into squares and enjoy!

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This brownie is just so rich and yummy! The Jack Daniels adds a real depth and the cherries bring some sweetness in. This would be delicious served with some coconut cream or vegan custard. The birthday boy really liked it, as did everyone else and I hope you guys do too!

Toodles.