Beef tacos with salsa and guacamole

Mexican cuisine is varied, delicious and famous all over the world. Give this easy recipe for Beef Tacos a try. Delicious!!

Ingredients

For the beef filling

• 500g beef mince

• 1 onion, chopped

• 150g mushrooms, sliced (optional)

• 1 green pepper, seeds removed, chopped

• 1 garlic clove, crushed

• ½ tsp hot paprika

• ¼ tsp ground cumin

• 200ml beef stock

• 6 tbsp tomato purée

• sea salt and freshly ground black pepper

For the guacamole

• 4 mild chillies, finely chopped

• bunch fresh coriander, chopped

• 2 tomatoes, finely chopped

• 1 onion, finely chopped

• pinch salt

• ½ lime, juice only

• 3 ripe avocados

For the salsa

• 250g fresh tomatoes, finely chopped

• 1 small onion, finely chopped

• 3 mild chillies, seeds removed, finely chopped

• bunch fresh coriander, finely chopped

• lime juice, to taste

To serve

• 12 taco shells

• 1 cucumber, sliced into thin batons

• spring onions, thinly sliced

Preparation method

1. Preheat the oven to 180C/350F/gas 4.

2. For the beef filling, fry the mince in a frying pan over a medium-high heat for 5-6 minutes, stirring occasionally and breaking it up with a wooden spoon, or until browned. Add the onion, mushrooms if using, green pepper and garlic and cook, stirring occasionally, for five minutes or until the vegetables are softened. Stir in the paprika and cumin and season to taste with salt and freshly ground black pepper. Pour in the beef stock and tomato purée and mix well. Cover and simmer gently for 10 minutes, stirring occasionally.

3. Meanwhile, for the guacamole, use a pestle and mortar to pound the chillies, coriander, tomatoes, onion and salt to a fine paste. Alternatively use a mini food processor. Loosen the consistency by stirring in the lime and a splash of water.

4. Cut the avocados in half, remove the stone and scoop out the flesh. Mash the avocados with a fork then mix with the paste.

5. For the salsa, combine all the salsa ingredients together in a bowl.

6. To serve, place the taco shells on a baking tray and warm them in the oven for 2-3 minutes. Spoon the beef filling into the warm taco shells, spoon over the guacamole and salsa and garnish with cucumber and spring onions.

   
   

   Less than 30 minspreparation time

   10 to 30 minscooking time

   Serves 4

   
   
   
   
   Enjoy!!
   Marilyn x

Italian Cookery Classes Press Article

Larnaka Tourism Newsletter Winter 2013

With the Christmas and New Year festivities out of the way, there is much to look forward to in 2013, and this winter kick-starts a whole season of wonderful happenings in Larnaka. With Valentine's Day around the corner, we have lots of wonderful ideas on how to celebrate in Larnaka...

For full newsletter clink on the link :Larnaka Tourism Newsletter Winter 2013

Leisure & Lifestyle Weekly Highlights - Week 4

Week: 24th -31st January 2013

In this roundup we are sharing the Leisure & Lifestyle weekly highlights that all LPN Members can take advantage of!

Authentic Italian Cooking Classes: The Grand Maestro of Italy, Antonio Civitella will visiting Cyprus once again to teach his popular classes on the secrets of Italian Cooking. Exclusive Offer for Leisure & Lifestyle Members. For more information: click this link.
Special Rates: New rates for the Villa Alexandros in Paphos valid until March 18th which includes Green Monday.  Info: click this link.
Valentine's Day: Make a Booking to The Mill Hotel in Kakopetria and get 10% Discount.  Info: click this link.

Our contact details are as follows:

• Email: service@leisurelifestyle.info
• Tel: 70000667 
• Skype: leisure.lifestyle 

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Beef stroganoff with sautéed potatoes

This weeks recipe Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Ingredients

For the beef stroganoff

• 75gbutter
• 1 onion, finely sliced
• 150g white mushrooms, finely sliced
• 2 tbsp tomato purée
• 1½ tsp Dijon mustard
• ½ tsp smoked hot paprika
• 110ml beef stock
• 500g beef fillet, cut into strips
• salt and freshly ground black pepper
• 150mlbrandy
• 200ml soured cream
• 2 tbsp flatleaf parsley

For the sautéed potatoes

• 3 tbsp olive oil
• 3 large potatoes, peeled and cubed
• ½ onion, finely chopped

Preparation method

1. Heat a frying pan until hot, then add half the butter. When foaming, add the onion and fry for 2-3 minutes, or until just softened.
2. Add the mushrooms and cook for 1-2 minutes.
3. Add the tomato purée, mustard and paprika and cook for a further minute.
4. Add the beef stock and bring to the boil, then reduce the heat and simmer for 3-4 minutes.
5. Season the beef with salt and freshly ground black pepper.
6. Heat a separate frying pan and add the remaining butter. When foaming, add the beef and fry for 2-3 minutes on both sides, until browned all over.
7. Add the brandy and carefully allow to flambé in the pan. (CAUTION: make sure there are no flammable materials above the pan when flaming.)
8. Add the soured cream to the onion and mushroom mixture and mix well.
9. When the flames have subsided, add the beef to the soured cream and mushroom mixture and cook for one minute. Season, to taste, with salt and freshly ground black pepper and add the parsley.
10. For the sautéed potatoes, heat the oil in a frying pan until hot, then add the potatoes and cook for 2-3 minutes on each side, or until tender and golden-brown all over. Season well with salt and freshly ground black pepper and add the onions. Stir gently to combine.
11. To serve, place two spoonfuls of the sautéed potatoes onto each plate and spoon equal portions of the beef stroganoff alongside.
    
    

    Less than 30 minspreparation time

    10 to 30 minscooking time

    Serves 4

    
    
    
    
    Enjoy!!
    Marilyn x