Archive for the ‘Sandwiches and Wraps’ Category

Hi my name’s Erin and I’m a Persian fetta addict. It began three years ago in Bangladesh, where delicious reminders of the food luxuries of home are few and far between. After over a year of having no good cheeses available they had almost escaped my diet altogether. But then a very large fancy hotel opened near my apartment and besides the icecream, prawn salads, buffet lunches and glasses of wine I discovered, much to my delight, that they sold Persian fetta. I would buy it in small lunch boxes and take it home to eat guiltily. Not small portions either and often on its own. And alone (like any addict I didn’t need the company of other to enjoy my vice). Its so smooth and salty and I can’t think of a food that is whiter.

When I returned to Australia I found Persian fetta at the grocery store, floating around being marinated in olive oil and pepper corns. If you whip it up it becomes the perfect creamy dressing or spread. Which led to my now, “I can’t be bothered cooking anything” staple. Until I find Persian fetta-holics anonymous, I plan to continue this love affair.


Sliced sour dough
Persian fetta (when sitting in olive oil it makes an easier spread)
Sliced tomatoes (kumatoes are brilliant)
Drained capers
Black pepper to taste


1.    Toast sour dough.
2.    Loosen Persian fetta by crushing and mixing with a fork (add olive oil for smoother spread). Spread as thick as you like on toasted sour dough.
3.    Top with sliced tomatoes, drained capers and black pepper. Eat up and then, if you an addict like me, make more!


Read Full Post »

I’ve had a can of kidney beans sitting in my cupboard for over six months. This could be normal in another household that has an array of food items in their cupboard (as a student, this is NOT the case in household) but the kidney beans have been the ONLY item that have remained there over six months so for my very first recipe I thought I’d better get them out of the way. Thus the Surprisingly Delicious Kidney Bean Tortilla Recipe.

They’re surprisingly delicious because, a) I don’t really like kidney beans and, b) I spent most of the making of them trying to decide whether I should put red onion in to them, at least into the guacamole part. I decided not to and didn’t regret it, the acidity of the guacamole with the freshly squeezed lime negates the need for the red onion which I think in the end would end up overpowering the whole meal (and that would be a tragedy because its nice to be able to taste that flat leaf parsley). So here it is, the very first recipe (at least the first one I took photos of)…

Mountain of taste


1 can of kidney beans
1 punnet grape tomatoes (200g)
1 avocado
Juice from 1 medium sized lime
1/2 cup fresh chopped flat leaf parsley
1 teaspoon pickled jalapeno chilli
Tortilla wraps
Small handful of grated cheddar cheese
Olive Oil



  1. Halve cherry tomatoes and fry with olive oil on medium heat until tender.
  2. Combine warm cherry tomatoes, drained and washed kidney beans, chopped flat leafparsley, jalapeno and half of the lime juice in bowl.
  3. Mash avocado with fork. Add remainder of lime juice and salt to taste. I used chilli salt for the extra flavour.
  4. Warm tortilla in microwave (about 15 seconds on high). Fill warmed tortilla with bean mixture, guacamole and sprinkle with grated cheddar.
  5. Wrap up and eat!


Read Full Post »