Fajitas + RGB2

Hurrah – the joys of Mexico coupled with a nod to the king of the potato people!

On the menu – Veggie beany fajitas fooled by a slice of Raspberry Love Cake.

Fajitas:

  • Some onion, red pepper, a couple of chillies, a clove of garlic a few mushrooms and some corriander.
  • 1 tins of beans

Salsa:

  • 3 tomatoes – peeled, de-seeded and chopped
  • 1 chillie, chopped
  • A little chopped onion
  • Some corriander, chopped
  • 1 tbsp lime juice
  • 1tbsp white wine vinegar

Mix it all together!

There was also an abortive attempt and making flour tortillas, but there was a minor failure leading to a quick dash to the shops!

Putting it all together – wrap everything in a warm tortilla with some cheese and eat wearing a sombrero.


Then the cake:

Raspberry Love Cake
(made up of raspberry coulis, cake batter, butter cream, and raspberry water icing)
(? means play it by ear(tongue?) – that’s what I did)

Raspberry Coulis Ingredients:

  • 1 punnet raspberries
  • 1/3 of the weight of the raspberries in caster sugar

Cake Ingredients:

  • 225g margarine
  • 225g caster sugar
  • 4 eggs (this should maybe be 3, w/the 4th egg replaced by the coulis)
  • 225g self-raising flour
  • 2 tsp baking powder
  • 4 tbsp(?) raspberry coulis

Butter Cream Ingredients:

  • 50g(?) margarine
  • 150g(?) icing sugar
  • small handful raspberries

Water Icing Ingredients:

  • 10 tsp(?) raspberry coulis
  • 150g(?) icing sugar
  • 4(?) tsp water
  1. Start with the raspberry coulis. Mix the raspberries in a bowl with the sugar, and leave until the juices start running.
  2. Stick the mix in a food processor to make it all liquidy, then pass through a sieve to get rid of the seeds and pulp.
  3. For the cake, grease 2 20cm sandwich tins, and preheat the oven to 180C.
  4. Mix all the ingredients in a bowl, beat until thoroughly blended.
  5. Bake in the oven for 25 mins/until the tops of the cakes spring back when pressed with a finger. Leave to cool.
  6. To make the butter cream, cream the margarine, than add the icing sugar (add as much as you need to make sure it’s not too runny).
  7. Ice one of the cakes with the butter cream, then chop the raspberries in half, and add them to the icing. Place the other cake on top.
  8. For the water icing, mix the icing sugar, coulis and water. Again, you want it fairly thick, so it doesn’t dribble off the side of the cake.
  9. Ice the top cake with the water icing, leaving a gap to the edge of the cake so it has space to expand as it settles.
  10. Rejoice, for you have brought love and joy to the world!

10a.) You should have some coulis left over, so chop up a melon, banana, apple and some grapes (and any remaining raspberries), and make yourself a fruit salad.


And finally the tune, a more finished version of RGB, featuring a distinctly Pixies-esque outro, which we’re both guilty of, but far from ashamed! All hail Black Francis – king of the potato people!

Get it here.

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