Cheese Taco

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I love this dish especially when I’m craving for tacos. This is not a usual taco shell, I was inspired at work on how cheese can be more exciting! You can make a crisps out of it and use it for presentation.



For the Taco Shell

  • 300g grated mature cheddar cheese

For the filling

  • 250g minced beef
  • 1 lemon zest
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp tomato puree
  • Salt & Pepper
  • 1 finely chopped onion
  • 3 gloves of garlic
  • sprigs of fresh thyme
  • Fresh diced lemon


  1. For the Taco Shell: you will need a non-stick deep frying pan. Preheat the pan in medium heat and make sure the it is very hot. When pan is at it’s right temperature add a handful of the cheese. Let it melt until golden brown and a little bit firm. I use a glass to mould the cheese into like¬† small bowl shape. Place the glass upside down and place the cheese. Leave it for 3 minutes.
  2. For the filling: Sweat the onion and garlic until soft. Add the mince and the spices. Season with salt and pepper. Cook and stir the mince to mix well with the spices. Add in fresh thyme and cook for 10 minutes in a medium heat. Always taste and adjust the seasoning to your liking.

Polenta and Sardines

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Ingredients Ready to cook polenta sliced into 1/2 inc thickness. 2 small sized sardines, filleted Greek cheese 1 shallot finely diced fresh parsley finely chopped juice of 1 fresh lemon


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Ingredients 1 cup of cooked quinoa 2 medium size halapeno 1 onion chopped into strips cherry tomatoes 2 medium size cooked corn EVO juice of a lemon salt and pepper