Blackbean Toasardas >

Ingredients:
- 4 White or Yellow Corn Tortillas
- 1 15 oz can of Black Beans (drained)
- 1/4 cup onions diced
- 1 clove Garlic minced
- 1/2 tablespoon Olive Oil
- 1-3 chilies in Adobo Sauce (diced)
- 1 1/2 cup Spinach (sliced julienne style)
- Sprinkle of dried basil and garlic sea salt (for black beans)
- 8 Cherry Tomatoes (halved)
- Feta Cheese
- Sour Cream
- your favorite salsa

Preparation
Heat a large saute pan on medium high heat.

Saute your onions and garlic in olive oil for 2-3 minutes.

Place your black beans (B in a microwavable safe container and add the sauted onions and garlic to the BB.

Add the diced chilies in adobo sauce to the BB.

Sprinkle in some dried basil and garlic sea salt. Stir and microwave for 2 minutes, using a potato masher mash the warm BB to your desired consistency and return to the microwave for 1 minute.

Meanwhile take a paper towel and using the same saute pan wipe out any excess oil or browning from the onions. Spray with cooking oil and on high heat, toast your tortillas until crispy anywhere from 5 to 10 minutes.

Assemble your tostadas by placing the beans on top, sprinkle with feta, top with spinach, sliced cherry tomatoes, dollop of sour cream and sprinkle with more feta and salsa

* Mexican Dishes

Pineapple & Coconut Tapioca Pudding >

Ingredients:
- 200ml / 6.8 fl oz. coconut milk
- 2 egg yolks
- 250ml / 8.5 fl oz. full milk
- 2 tsp honey (or to taste)
- 1 lime
- 250gr / 8.8 oz. diced pineapple
- A pinch of salt
- 1 tbsp sugar
- 65gr / 2.3 oz. of pearl tapioca (the smaller pearls)
- 1 vanilla pod

Prep:

Step 1 > The main feature of Tapioca Pudding is custard
> So start by getting a heavy-bottomed saucepan and add the full milk, salt, tapioca, the seeds from the vanilla pod & the empty vanilla pod and bring this mix to a gentle simmer; stirring occasionally. (until the tapioca is translucent & tender > this takes about 20 mins).
> When that mixture is cooked through > stir in the coconut milk.

Step 2 > While the tapioca mix is cooking; you can whisk the egg yolks & sugar together in a bowl. (It has to be quite big as it has to hold half of your tapioca mix too).

Mix the egg & sugar together until the color lightens.Taking your cooked tapioca mix from the heat, pour half of it into the bowl with the eggs and sugar, whisk together using a metal hand whisk. Then pour this back into the pan and place on a medium heat.On a medium heat keep whisking until the mix thickens, this takes about 5 minutes or so. It is important not to use too high a heat as the eggs will scramble. The mix will not become really thick, the chilling process with thicken it further. I like to check the sweetness level at this stage, you can add a little more sugar if you wish, but if you do, stir it through until it dissolves. Put your tapioca pudding in a clean, cool bowl, remove the vanilla bean and set aside to cool. When it has cooled, cover with cling film and put in the fridge.

Step 3 > Now for the pineapple. Combine the fruit with the honey, lime juice and most of the zest. Keep back a little lime zest to dress. Place half of the mix in a food processor and blend until smooth. Transfer this back into the bowl with the rest of the pineapple and stir together check the flavour and add more honey or lime if you wish.

Step 4 > Once your tapioca has chilled, place some of the pineapple mix in the bottom of your serving dishes, then add the tapioca and top with a little pineapple and some lime zest to finish.

* Deserts

Peanut Butter Noodles >

" South East Asian Dishes

https://fb.watch/fXNLYL5mbO/

Cantonese Soy Sauce Noodles >

* South East Asian Dishes

https://fb.watch/fXNu5EToB7/

THE LAST OLD TREES....

If you want to control someone, all you have to do is to make them feel afraid. Paulo Coelho

That is a complacent test to purify away each literature | #test