Huevos Rancheros with Bacon Tortillas

Step 1

Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

Step 2

In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)

Step 3

In a serving bowl, toss together the coleslaw, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Sprinkle the oranges over the top, then refrigerate until ready to serve.

Step 4

Toss all of the salad ingredients.

Step 5

Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is completely dissolved. Taste and add more lemon until it has enough of a lemon flavor for you. Add more honey if it becomes overwhelmingly acidic.

Step 6

Stir poppy seeds into the dressing.

Step 7

Serve salad dressing on the side and allow people to dress their salad to taste.

Step 8

In a bowl, mix together both your light brown sugar and caster sugar with your melted hard margarine. Mix until it all comes together and is fully combined.

Step 9

Add your egg and vanilla extract to the bowl and continue to mix (with a wooden spoon) until combined once more.

Step 10

In a separate bowl, add your gluten free flour, bicarbonate of soda, salt and briefly mix.

Step 11

Add your flour mix to your original bowl and mix till combined. Make sure your mixing bowl is big as this is quite a lot of flour. It can be hard work and takes time to really combine it all but it’ll form a perfect cookie dough (you could use a stand mixer but I prefer to do cookie dough by hand).

Step 12

Add the chocolate chips and give them a good mix in so they are dispersed evenly.

Step 13

Cover your mixing bowl with clingfilm and chill in the fridge for about 45 minutes (you can make the cookie dough ahead of time also and keep it in the fridge until you need it).

Step 14

Heat your oven to 170C and prepare a couple of baking trays with good quality, non-stick baking paper.

Step 15

Remove your cookie dough from the fridge and roll your dough into balls (about the size of a golf ball) and place them on your trays. The cookies will spread a little so leave some gaps between them – I usually cook mine in a couple of batches.

Step 16

Pop into the preheated oven for 15 minutes – they should have flattened out to look more like cookies and be a lovely golden color.

Step 17

Remove from the oven and leave to cool on the baking tray before moving them.

Step 18

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Step 19

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Step 20

Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Step 21

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Step 22

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Step 23

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Step 24

Bring a large pot of salted water to the boil and cook the pasta according to package directions to al dente.

Step 25

Chop chicken into 1-inch pieces and place into a bowl. Stir in the oil, garlic, Italian seasoning, salt, and pepper.

Step 26

Heat a large frying pan over medium-high heat. Once hot, add chicken in a single layer and cook undisturbed for 2-3 minutes, or until golden brown. Stir in the sun-dried tomatoes and continue to cook until cooked through about 5-7 minutes.

Step 27

Meanwhile, in a small bowl whisk the milk and flour until no visible lumps.

Step 28

Pour the milk mixture over the cooked chicken in the pan and mix well to combine. Allow the sauce to bubble for a few minutes to thicken up. It should take no more than 3-4 minutes.

Step 29

Once the sauce is done, add spinach and stir until wilted.

Step 30

Add cooked pasta together with grated parmesan and stir to combine. Enjoy.

Step 31

In a stand mixer fitted with a paddle attachment, beat butter and vanilla extract until creamed.

Step 32

Add confectioners’ sugar and salt; mix until combined.

Step 33

Scrape bowl down and add flour while beating on low. Scrape bowl once more and mix until combined.

Step 34

Shape the dough into a rectangular prism, wrap in plastic and chill until firm. At least an hour.

Step 35

Preheat oven to 350F (177C). Use a sharp knife to cut 1/2-inch-thick slices

Step 36

Place slices spaced at least an inch apart onto a baking sheet lined with a silicone mat or parchment paper.

Step 37

Use a fork or skewer to indent a pattern onto the top.

Step 38

Bake for about 10 minutes, rotating baking sheet in the oven halfway through.

Step 39

Transfer to a wire sheet to cool.