Pastel Azteca

The first time I tried a dish like this was in 2010 at Mollymook Golf Club. It was the most delicious dish I had tasted in a while. I finally decided to look for a recipe to make it, and came across this one. I cheated a little bit though, as it being a spur of the moment decision to make it for dinner, I bought tortillas already made in a box instead of making my own.

72 Golf Avenue  Mollymook NSW 2539
(02)4455 1911

- 3 zucchini, cut into small chunks

- some muchrooms, sliced

- 1 onion, sliced

- 3 ears of corn, kernels cut off the cob

- 1 capsicum, diced small                                       

- olive oil

- 2 teaspoons cumin

- salt and pepper

- dolmio tomato, onion and roast garlic pasta sauce

- tortillas

- sour cream

- grated mozzarella

1. Saute the zucchini, mushrooms, onion, corn,and capsicum in hot oil for 5 minutes, or until vegetables start to soften. Season with cumin, salt and pepper. Cook for another 1 minute.

2. In a baking dish, spoon pasta sauce to cover the bottom of the dish. layer with tortillas, and top with a thin layer of sour cream and cheese. Spoon 1/2 the zucchini mixture over cheese. Top with sauce, and repeat layers with remaining ingredients.

3. Bake at 200 degrees celcius for around 30 minutes. Serve immediately. 

Indian Cashew Nut Biryani

I don't like coriander, so I leave it out. If the recipe requires me to use it, 99% of the time I will leave it out. This recipe required a handful of coriander leaves, but it was only for the garnishing.

- a pinch of saffron strands
- 1 1/2 cups boiling chicken stock                  
- 1 tablespoon butter
- 1 tablespoon canola oil

- 1 onion, diced
- 1 carrot, diced
- 1 cup green beans, trimmed and cut into 1 inch pieces
- 2 cloves garlic, finely chopped
- 2 teaspoons grated ginger
- 1 1/2 teaspoons garam masala
- 1 teaspoon cumin
- 1 teaspoon tumeric
- 1/2 teaspoon chili powder
- 1 cup basmati rice
- 1/2 cup plain yoghurt
- 1 teaspoon salt
- 3/4 cup cashew nuts

1. Soak the saffron threads in the boiling stock.

2. Heat the butter and oil in a large fry pan over medium heat and cook the onion and carrot for 5 minutes, stirring occasionally.

3. Add the beans and cook for 3 minutes.

4.  Add the garlic, ginger, garam masala, tumeric, cumin and chili powder and cook, stirring for a minute.

5. Add the rice and cook for a minute, stirring to coat the grains.

6. Add the stock, yoghurt and salt, stir to combine, then bring to the boil and cover with a lid.

7. Reduce the heat to low and simmer gently for  20 minutes without lifting the lid.

8. Add the cashew nuts and fluff up the rice gently with a fork.