My delicious Chicken Fajitas is a family favourite! It’s simple and yummy and something my little ones love too! You can very easily just eat it without the tortillas for a lower carb option as well!
These delicious Chicken Fajitas pack a punch in flavour and if you plan ahead and make the Tortillas earlier it can be a quick 30 minute meal!
- 200g Wholemeal Spelt Flour
- 200g Spelt Flour
- 1 teaspoon Celtic Salt
- 1 teaspoon Baking Powder
- 80g Olive Oil
- 200g Water
- 4 Tbsp Olive Oil
- 2 Organic Chicken Breasts, thinly sliced
- 2 Red Onions, sliced into wedges
- 1/2 Red Capsicum, thinly sliced
- 1/2 Yellow Capsicum, thinly sliced
- 1/2 Green Capsicum, thinly sliced
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Smoked Paprika
- 1 tsp Celtic Salt
- 2 Lebanese Cucumbers, finely diced
- 4 Roma Tomatoes, finely diced
- 1/2 Red Onion, finely diced
- 1/4 Bunch Coriander, roughly chopped
- 1/4 tsp Ground Coriander
- 1/2 tsp Celtic Salt
- 2 Tbsp Olive Oil
- 1 Tbsp Lime Juice
- 2 Ripe Avocados
- 1 Garlic Clove
- 1/2 Lemon, juiced
- 1/4 - 1/2 teaspoon Celtic Salt
- Paprika, for sprinkling on top
- 250ml Sour Cream, for serving
- 500g Mixed Sweet Peppers
- 4 Tbsp Olive or Coconut Oil
- 1/2 - 1 teaspoon Celtic Salt
- Place the flour, baking powder & salt into the Thermomix. Mix 5 Sec/Speed6. Add the water and olive oil and knead 20 Sec. Let rest for 10 minutes.
- Divide the dough into 10 portions. Roll out on a floured surface to 8-10 inch rounds.
- In a large non-stick frypan, cook the tortillas for 1 minute each side or until lightly browned. Keep warm.
- Heat the oil in a large fry pan and add the onion. Fry until beginning to caramelise. Add the capsicum and fry a little longer. Then add the chicken along with all the spices and salt. Cook turning for 3-5 minutes until all the chicken is cooked through. Set aside and keep warm. (You can do this step on the BBQ if you have one for a beautiful charred result or on a griddle pan).
- Place all the diced salsa ingredients into a bowl and just before serving add the ground coriander, fresh coriander, lemon, olive oil and salt. Toss to combine.
- Place the garlic into the Thermomix bowl and chop 3 Sec/Speed 5. Scrape down the sides of the bowl, add all the other ingredients and process 10-15 Sec/Speed 5.
- Heat the oil in a large fry pan. Add the peppers and cook for 2-3 minutes or until just softened. Sprinkle with salt and serve.
- To assemble the Fajitas, grab a tortilla and top with chicken, salsa, guacamole, peppers & sour cream. Roll up and eat! Yum yum yum!!!
Kitch'n Thyme http://kitchnthyme.com.au/
This beautiful tomato tart is one of my absolute favourites and a true crowd pleaser! It’s summery, fresh and tastes delicious!
The pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!
The caramelised onions add so much delectable flavour to this summery tart! Bringing out the sweetness of the onions compliments the sweetness of the heirloom tomatoes so perfectly!
You can replace the Saracino sheep cheese with parmesan or leave it out if avoiding dairy. To make it completely dairy free, leave out the feta or ricotta and swap the milk for almond milk (or your choice of dairy free milk) and the sour cream for coconut cream. It will work just as beautifully!
I’ve always had an obsession with heirloom tomatoes and I’m so glad I live close to Noosa where I can get the most amazing ones from the local farmers market! Their unusual shapes and devine colours along with their amazing sweetness just make them delectable! And what could make these tomatoes more perfect than fresh basil, pepper and sea salt! Yum
Remember to share your creations with me too. Just hashtag #kitchnthyme or tag me @kitchnthyme on Instagram or of course post your photo to my facebook wall! I love to see what you’re cooking!
Heirloom Tomato Tart
If you are as obsessed with heirloom tomatoes as I am, you will be sure to love this!
- Prep Time: 00:15
- Cook Time: 00:25
- Total Time: 40 minutes
- Yield: 8
- 100g Organic Wholemeal Spelt Flour
- 100g Organic White Spelt Flour
- ½ tsp Celtic Sea Salt
- 100g Organic Butter
- 40g Water
- 30g Saracino Sheep Cheese
- 2 Tbsp Olive Oil
- 4 Medium Brown Onions
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Rapadura Sugar
- 4 Large Organic Eggs
- 60g Sour Cream
- 60ml Milk
- 1/2 tsp Celtic Sea Salt
- ½ Bunch Onion Chives
- 100g Ricotta or Feta Cheese
- 500g Mixed Heirloom Tomatoes, sliced
- Sweet Red or Green Basil, leaves
- Balsamic Reduction, for drizzling
- To make the pastry, place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
- Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
- Using the Thermomat or a lightly floured surface roll the dough to approx. 3mm thick and carefully place into and press to fit a round 10 inch/26cm tart tin. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
- Place a small piece of baking paper over the pastry and fill the case with pie weights or dried legumes. Blind bake for 15 minutes. Allow to cool before taking the weights out of the case.
- Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
- To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
- Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
- To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
- Bake for 25 minutes or until just set. Let cool slightly.
- Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil and balsamic reduction.