Citrus Flavours

Citrus Flavours
Photo by Scott Bauer

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This blog has been designed to enlighten the world to sweet and savoury cusine. Personally, my favourite ingredient in cooking is citrus fruits, particually lemons, so I will try to inspire your inner chef to share the interesting flavour of lemons in the most indulgent cupcakes, muffins, cakes, slices, cookies and of course savoury dishes. My collection of recipes can be applied to any situation; formal or informal, in any case they are delicious and will interest your guests! Enjoy preparing and sharing the following recipes for what will be a memorable gathering with friends and family for any occassion.

Monday, April 16, 2012


Recipe and Images by Yasmin
I LOVE enchiladas because they have a great flavour and can have a soft or crunchy texture depending on which enchilada you take; the one at the top (most exposure to heat from oven) or the bottom (least exposure to oven heat). Since my mum has been in Melbourne for a week, I have been the designated cook, meaning I have had more practice at savoury main meals! This was one of the first recipes for the week. I will post the other recipes shortly.
Makes approx. 8

  • 500 - 600g beef mince
  • 1 onion, diced
  • 2 - 3 cloves of garlic, diced
  • 1/4 tsp crushed chili, from jar
  • 1/2 cup carrot, finely chopped
  • 1/2 zucchini, grated
  • tin red kidney beans, well drained
  • approx 8 flat bread wraps
Brown the mince in frying pan with 1-2 tsp of oil. Strain and rinse thoroughly. Lightly rinse fry pan. Add 1 tsp of oil to frying pan and cook diced onion, garlic and chili until onion turns a foggy white. Add carrot and zucchini, cooking until carrot is softened. Add browned mince, stirring thoroughly. Lastly, add the red kidney beans and mix well. Put the lid on the fry pan and allow to cook for a few minutes.

While the filling is cooking, lay out the wraps - ready to roll. Place a couple of spoonfuls of cooked mixture 3-5 cm from the end of one wrap. Roll the wrap into a enchilada and place in a greased casserole dish. Continue rolling enchiladas until all of the filling has been used - stacking the enchiladas in rows on top of each other in the casserole dish. Cook for 20 minutes at 180'C.

Serve the enchiladas with sour cream and guacamole.

To make guacamole, mash 2 avocados, 1 onion (diced), a pinch of salt and 3 tsp of tomato sauce into a paste. Serve sour cream and guacamole with a garden salad as sides to the enchiladas.


  1. Ohh these look good - could actually be tonight's meal!
    Mary oxo

  2. Whoa those look awesome!

    Thanks for your support :) Do you like Ben 10 or Ben 10: Alien Force more? And have you seen Alien Swarm (the live-action movie)?