Good shout re the stew @KobaniDaughters , I haven't tried that one yet. Love the sound of the leek and lentil gratin too. @Coconut80 I LOVE orzo so much and that sounds delicious! Thanks for sharing.
The fajitas went down really well yesterday.
For the filling, I sliced and marinated 8 portobello mushrooms in a mixture of soy sauce, lime juice, olive oil, chipotle chilli, garlic, cumin, ground coriander, paprika and fresh coriander. Then roasted them for about 25 minutes. Then added the roasted mushrooms to a mixture of fried red onion and red and orange peppers. We had them with:
Refried beans: a couple of tins of haricot beans and their bean water, added to fried finely sliced onion and garlic, some chilli powder and cumin, cooked down, roughly mashed, then some lime squeezed over and some chopped coriander stirred through.
Guacamole: Just 3 mashed avocadoes with salt, pepper and lime
Salsa: chopped tomatoes, red onion, coriander, half a finely chopped deseeded chilli, lime
The tortilla recipe: (I double it for about 10-12 tortillas)
275g plain flour
75g (recipe says ml but I weigh everything) boiling water
75g cold milk (I use soy or oat)
25ml sunflower oil (or oil of choice)
1 tsp baking powder
1/2 tsp fine sea salt
Mix the flour with the baking powder and salt. Then mix the boiling water, plant milk, oil together, and pour into the flour mix. Either knead or use the dough hook in your mixer till smooth. Then leave to sit 1-2 hours. There's no yeast so it won't rise, but the dough will become smooth and very pliant.
Then, lightly flour a work surface. Shape your dough into a big sausage, and using a knife or scraper, chop into pieces weighing approx 75g each. Roll each piece into a circle about 10-15 cm (not your final size), and spread out somewhere.
Meanwhile, get a frying pan nice and hot. Working in the same order that you did the first round of rolling, roll out the first tortilla till it's even thinner - about 20cm or more in diameter. Put it in the hot pan. When you start to see bubbles form (a matter of 20-30 seconds or so), flip it over, cook for maybe 20 seconds on the other side then transfer to a warm plate with a clean teatowel over.
Repeat with the next tortilla. These really don't take long to cook at all. If you're doing double, you can keep them warm in a very low oven, still with the teatowel (this helps to absorb moisture so your tortillas don't stick to each other).
You can make them in advance and just refresh them quickly by either popping them in a hot pan or 10 seconds or so in the microwave.