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Quick and Easy Quesadillas

Okay. I know quesadillas aren’t news and aren’t particularly difficult to make. In fact, they don’t really qualify for an entire post on a food blog. But here’s the thing: they are delicious, and easy to make, and if you don’t already know how to make one, I’m about to totally rock your world. 😀


-flour tortillas (2 per quesadilla)
-a ton of shredded cheese (I like at least 125g (1 cup) of grated cheese on mine)
-optional: black beans, refried beans, taco seasoning, meat (shredded chicken, ground beef, etc.)
-garnish: avocado, tomato, salad, jalapeño peppers, hot sauce, sour cream, etc.


1. place the tortilla directly in a pan (no oil) over medium heat and cover with cheese

2. If you are adding beans or meat, now is the time to add this as well (refried beans can be spread on the second tortilla before placing on top). You can also sprinkle in some taco seasoning if you have it handy, but this isn’t necessary.

3. place the second tortilla over the top of your filling

4. After a few minutes, pull up the tortilla to check how toasty it has gotten on the underside. Once it looks similar to the image below, it is time to flip it. You can either do this with your hands or spatula. This can be a bit fussy, so don’t be ashamed to use a plate to aid your flipping.

5. That’s it, folks! Cut this bad boy into halves or triangles and cover with your salad and garnish.

Friends with Recipes/ Mexican

Friends with Recipes: Chicken Enchiladas


We have another beautiful meal from my lovely friend Nomi today! Her baked gnocchi recipe was super popular, and I have no doubt this one will be as well. Everything Nomi cooks, bakes, sews, etc. is so utterly wholesome and charming; I hope she keeps sending us posts to share!

Bethie xx

(PS: Check out this mermaid outfit she threw together for her daughter last minute. So flipping cute!!)

Baked Enchiladas – by Nomi Olsthoorn

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Mexican/ sweet potato

Sweet Potato & Black Bean Taquitos

Tomorrow is Cinco de Mayo! As an American living abroad, it is my duty to share the celebration to the best of my abilities. This is why we pre-gamed Cinco de Mayo tonight so I would have time to share it all with you before the big day! (I’ll also be carrying around a bottle of tequila with disposable shot glasses, salt and limes with me all day, so hit me up if you see me!)


These recipe was easy peasy and the kids loved it. Pete was a constant outpouring of “mmmm!” and “yummy!” throughout the entire meal, and I ate four of these, so I would say they were definitely a success! I’ll certainly be making these again soon!


(Keep in mind with this recipe, that you’ll need to roast your sweet potatoes ahead of time. Allow an hour at some point during the day, or within a few days before to cook them up. I just put mine in a 200°c oven (375°f) and wait until I can smell them which takes about an hour.)



2 large sweet potatoes, baked until soft
12 corn tortillas
(I import and freeze my corn tortillas from America as you can’t easily buy them here. That being said, they can be ordered online here, or made with the “corn tortillas” sold a grocery store for a similar effect.)
1 onion, chopped
2 cloves of garlic, chopped (I used smoked garlic and it was awesome!)
1 red pepper, chopped
1 large handful of chopped kale (stems removed)
1 can of black beans
Monterey jack cheese
3 teaspoons of taco seasoning (pre-made or make your own)
garnish: sour cream, avocado, hot sauce


Corn, carrot, peas, courgette, and a variety of other veg would work in these as well! Please let me know what you try!



-drizzle some olive oil in a pan
-sauté the onions and red peppers until nearly soft
-stir in the garlic and continue to sauté
-mix in the chopped kale
-drain most of the liquid from the can of beans before adding them to the pan and heat until warm
-once warm, add the taco seasoning to taste
-while this cooks, remove the skins of your cooked sweet potatoes, and mash up in a bowl until smooth. Add salt to taste (or not at all).
-assemble a small amount of the the potato and bean mixture to your tortillas, adding a bit of cheese to the top before rolling
-place filled taquitos on a baking pan with the seam side down and bake for 15-20 minutes or until they are hot sizzling hot inside and getting brown and crispy on the outside
-flip taquitos over half way through cooking so they finish with the seam side up
-add cheese to the top of the taquitos a few minutes before taking them out of the oven. (You may need to scoot them close to each other for the cheese to actually stay on.)

Happy Cinco de Mayo Y’all!

Ladyland/ Mexican/ sweet potato

Sweet Potato & Avocado Tacos with Slaw

I am so excited to tell you about my new collaboration with the online magazine, Ladyland! These ladies are basically the coolest mums online. Truly. They blog about craft projects, life hacks, decorating, makeup, and anything else a hip mum needs to know about life. I’ve stolen a few pics from their site to give you an idea of what they do:

I am over the moon to have been invited to be their food contributor! The best part (aside from getting to make ridiculous Periscope videos with Emma) is that they are able to take my simple meals and make them look incredible. I am always taking quick snaps with my iPhone while trying to cook a weeknight meal for two hungry kids, and my pictures are usually mediocre at best. But look out, because a few times a month you will be treated to seeing my food styled and photographed by Ladyland! (Whoop whoop!)

These sweet potato tacos are another one of our favourite, quick weeknight meals. They are delicious, kid-friendly, and can be made quite painlessly whilst your toddler hangs from your leg.

-2-3 large sweet potatoes
-1 very large handful of kale or chard (spines removed)
-2 table spoons of olive oil

-1 package of taco seasoning
-half of a red cabbage
-1 or 2 carrots
-1 tablespoon grated onion
-feta cheese
-1 avocado
-half a lime
-salad onions/scallions
-hot sauce and/or sliced jalapeño peppers
-1 clove of garlic (optional)
sweet potato filling:
-peel and chop the sweet potato into small, similarly-sized, bite-sized pieces
-heat up your olive oil over a medium heat and then add the sweet potato. Cover, and stir often.
-chop up the kale (be sure to remove the spine as it can be tough)
-once the potatoes have softened (about five minutes or so depending on the size of your pieces) then add the kale to the sweet potatoes and stir often.
-add about a quarter cup of water along and sprinkle in your taco seasoning until it is to your liking. (Taste often to make sure it isn’t too spicy for your kiddos.)
-Remove from heat once the kale has wilted and the potatoes are soft enough to cut through easily with the spoon you’re stirring with.
cabbage and carrot slaw:
-using a cheese grater, grate the cabbage, carrot and onion into a strainer over the sink

-squeeze in half of a lime, sprinkle with salt and mix well. The mixture will start to produce some water, so make sure it is over the sink, or a plate.

quick guac:
-if you have a good avocado, it is delicious simply smashed up with a little salt (or not). If you are feeling saucy, you can add some minced garlic or taco seasoning.
From here, you assemble your various fillings and you’re ready to go! You could also skip the tortilla all together and just put all the fillings in a bowl for a wheat-free option.
Mexican/ quinoa

Brown Rice and Quinoa Enchilada Bake

As an American in London I can tell you that the only reliable place to get good Mexican food is in my own home. Sure, there are some decent places for Mexican food (Wahaca being one), but no where I can reliably get a good enchilada. Especially not a good vegetarian one!

I’ve adapted this recipe  with a few adaptations to make it simpler and more to my taste. I hope you enjoy it as much as we do!

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-100g (1/2 cup) of quinoa
-100g (1/2 cup) of brown rice
-2 packages of a brown rice/quinoa mix like this one (this is what I used this time)
-2.5 cups of homemade or canned enchilada sauce
-100g (4oz) of mild, diced green chiles
[These chiles are readily available at any grocery store in America, but not so much in the UK. I imported mine, but you can also buy some in the UK here. Substitute some mild chilli powder for a little spice if you don’t want to bother with the green chiles.)
-1 can black beans (rinsed)
-1 small can corn kernels (drained)
-1/2 teaspoon cumin
-250g (2 cups) of grated mozzarella and/or cheddar cheese
garnish: avocado, tomato, cilantro, spring onion (scallions), tortilla chips

-cook your quinoa and rice according to the package directions (I took the easy route tonight and just heated the pre-cooked packages in the microwave!)
-pre-heat oven to 190°C (375°F)
-mix together your rice, quinoa, enchilada sauce, chiles, beans, corn, cumin and 60g (1/2 cup) of the mozzarella
– spread this mixture into a casserole dish (you can save washing a dish by mixing it all up in the casserole dish!)
-cover the dish with the remaining cheese (as much or as little as you like. I used about 1.5 cups.
-heat until the dish is bubbling at the sides, and the cheese has started to brown on top (approximately 20 minutes)

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Mexican/ quick meal/ recipe

Quick Meal: Fajita Bowls

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Does anyone remember that TV show called Semi Homemade with Sandra Lee? That’s what I always think of when I take massive shortcuts as I do in this quick meal. I’m kind of embarrassed to show you how to make this because it involves a product that I am a bit ashamed of using: pre-cooked rice. WAIT! Before you stop reading, give me a second to explain . . . Okay, I don’t actually have a great explanation, other than I saw a friend using it to make dinner one night and it tasted great! No joke. Since then, I have always kept a bag of it around, because I inevitably forget to cook rice until the rest of my meal is already made. I use this “Mexican style” version in this dish:

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(You’re judging me. I can tell.)

Regardless of your opinions on pre-cooked rice, you can still make this meal without it if you so choose. Cook the rice, and then mix in some salsa to give it some flavour. Done.

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-2 bell peppers cut into strips (I used red and yellow)
-1 small onion halved and then cut into half moons
-splash of olive oil
-taco seasoning pack, or make your own
-1 bag of Uncle Ben’s “Mexican Style Rice” (or rice mixed with some salsa)
-1 tin of drained black beans (I like this brand)

garnish: cilantro, tortilla chips, avocado, hot sauce

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-slice the peppers and onion and add sauté them over medium heat until they are soft.
-add taco seasoning to taste
-heat the rice and beans in a separate pot (or keep it to a one pot/pan meal and just add the rice and beans to heat with the peppers!)
-assemble, garnish, and eat!

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Even though this recipe (if you can call it that . . . ) uses some readymade items, it still has the feeling and taste of a home cooked meal. It also doesn’t hurt that it is super cheap to make, and takes less than 15 minutes to throw together!

PS: I have done a version of this with fried plantains, and it is so so good! I was hoping to do those this week, but I didn’t have time to walk to the Brixton Market to get the plantains. Luckily I had some bell peppers and avocado that worked in a pinch.