Chicken Enchiladas, Eggplant Parmigiana and Carrot & Orange soup

mexican + italian + american(?) :D such an exotic meal hehe.

Chicken Enchiladas

2 tsp oil

5 flour tortillas

225g Cheddar cheese

handful of macadamia nuts

120g shredded, seasoned chicken

for the sauce:

2 tsp oil

1 small red onion, chopped

1 garlic clove, crushed

1 tsp chili powder

tomato puree

150ml chicken stock

1. To make the sauce, heat the oil in a saucepan, add the onion and fry for 10min, or until golden. Add the garlic, chili powder, tomato puree and stock, and simmer for 5min.

2. Preheat the oven to 180 degrees C.

3. Lay out the tortillas and spread a spoonful of sauce over each. Scatter the chicken and macadamia nuts over the sauce, and top with two-thirds of the cheese. fold the sides of the tortillas in, roll up and enclose the fillings. place in a greased ovenproof dish, fold-side down.

4. Bake for 15min. Serve.

Eggplant Parmigiana

2 large eggs

45g plain white flour

salt & pepper

2 eggplants, thinly sliced lengthways

4 tbsp sunflower oil

600ml tomato puree

60g parmesan cheese, graded

bunch of basil

300g mozzarella cheese, sliced

1. Preheat the oven to 160 degrees C. beat the eggs in a shallow bowl and season with salt & pepper. put the flour on a plate. coat a slice of eggplant in the flour, shaking off the excess, then dip it into the egg and let the excess drip back into the bowl. repeat with the remaining slices.

2. Heat the oil in a large frying pan over a medium heat. working in batches if necessary, fry the eggplant slices for 5min on each side or until golden. drain well on kitchen paper, then continue until all slices are fried.

3. Layer the tomato puree, eggplant slices, parmesan, basil leaves and mozzarella in a shallow ovenproof serving dish. continue layering until all the ingredients are used, finishing with a layer of tomato puree and the cheese on top.

4. Place the dish on a baking tray and bake for 30min, or until the sauce is bubbling and the cheese has melted. Top with extra basil leaves and serve hot.

Carrot & Orange Soup

2 tsp light olive oil

1 leek, sliced

500g carrots, sliced

1 potato, chopped

1/2 tsp ground coriander

300ml orange juice

50ml vegetable/chicken stock

1 bay leaf

black pepper

2 tbsp chopped coriander

1. Place the oil, leeks and carrots in a large saucepan and cook over a low heat for 5min, stirring frequently, or until the leeks have softened. add the potato and coriander, then pour in the orange juice and the stock. add the bay leaf and stir occasionally.

2. Increase the heat, bring the soup to boil, then lower the heat, cover and simmer for 40min or until the vegetable are very tender.

*for me, i stopped here and served. but the actual recipe includes blending all the soup into a puree (my blender was spoilt -.-  that's why my soup wasnt a puree haha. but it tasted good still!)