Saturday, April 3, 2010


Beef mince is very versatile and can be jazzed up for a posh meal or made into a simple dinner during the week. I used to make spaghetti bolognaise a lot with many different flavourings such as chutney and Worcester sauce, but I obviously can't be fancy anymore and I've actually found that simple flavours work even better!

Rice pasta is a gluten-free alternative to wheat pasta. I love it because it's light and doesn't leave me feeling bloated and uncomfortable like normal pasta does.

Spicy Mexican Mince with Rice Pasta:
(Serves 4-6)


    • 500g Beef Mince
    • 400g Tin of Tomatoes
    • 65g Tin of Tomato Paste
    • 1 Onion Finely Chopped
    • 1 Tin of Kidney Beans (check that it in not in vinegar)
    •  1 Red and Yellow Pepper Sliced
    • 1 Jalapeno Deseeded and Chopped
    • Bunch of Coriander
    • Juice of 1 Lime
    • Squeeze of Vital Soya Sauce (yeast-free)
    • 1 Tablespoon of Brown Sugar
    • Salt and Pepper
    • 1 Teaspoon of Avo Oil
    • Rice Pasta
    • Saute finely chopped onion in avo oil with a sprinkling of salt
    • When onion is translucent add mince and fry until brown
    • Add jalapeno to the mince
    • Add soya sauce
    • Add salt and pepper
    • Add tin of tomatoes and tomato paste
    • Add lime juice
    • Add sugar
    • Add red and yellow peppers
    • Add kidney beans
    • Simmer on low for 15 minutes to half an hour, until all the flavours have infused
    • Add torn coriander leaves just before serving

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