Nachissimo, Recipes


Nachos are the perfect lazy day food. Nothing is more satisfying as having a well deserved day off with a large bowl of Mexican goodness whilst having a Netflix binge. Or, if you’re not as selfish as me, nachos is the ultimate sharing food.


Serves 6-8 people
800g chopped tomatoes
500g pork mince
2 tbsp 60% dark chocolate
200g cooked chicken, diced
250g cheddar cheese, grated
2 tsps. smoked garlic, minced
2 tsps red chilies
1 tsp cayenne pepper
1/2 tsp paprika
1/4 cup Jalapenos
1/3 cup of sweet corn
1 red onion, chopped
3 spring onions, chopped
1 tbsp butter
1 tbsp plain flour
2 peppers, chopped
200g refried beans
1 tub of Sour Cream
1 tub of Guacamole (I was lazy and didn’t make it from scratch….oops!)
300g Lightly Salted Tortilla Chips


1) Place chopped tomatoes, pork, refried beans, chicken, sweetcorn, onion, spring onion, dark chocolate, peppers, garlic, chilies and jalapenos into a deep pan, stir until pork has cooked.
2) Put butter and flour in a saucepan and set on a low heat, mixing until you have created a roux. Slowly pour the evaporated milk and add 200g grated cheese a mix until cheese has melted into a thick creamy sauce. Add paprika and cayenne pepper to add some spice.

The trick with great nachos is your layers. I use a large and deep cake pan to make my nachos. I layered using chips, meat mix, sour cream, guacamole and some grated cheese. Then repeat until your pan is full. Before putting in the oven, drizzle some cheese sauce on top and put in the oven at 160 degrees for 15 minutes.

Tip: I normally save some of the yummy meat mix for future lunches.


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake

AJ x

Dining Out, Mandarin Garden

Mandarin Garden

A quick free hour to grab lunch resulted in me paying a visit to Mandarin Garden. As a lover of Chinese food, it was hard not to pass up the opportunity to sample their lunch menu.

Chicken Sweetcorn Soup for Starters
This place is all about food. The interior is basic and dated but doesn’t take away from the restaurant’s charm. The quick, friendly service ensured me I would be out in time for class and I was shown a great variety of their best sellers to cater to anyone’s palette.

I opted for the chicken & sweetcorn soup to start. Piping hot and generous on chicken pieces! Next came my Szechuan chicken, full of flavour and hearty. A perfect dish to warm me up in an autumn afternoon.


Szechuan Chicken
I was surprised at the generous portion sizes. I was absolutely stuffed leaving the restaurant and all for a very reasonable price. Also they do takeaway so you can enjoy all this goodness without leaving your front door!

Rating: 4/5

AJ x

Apple, Pear & Raspberry Crumble Bites, Hometown Tourist, Recipes

Apple, Pear & Raspberry Crumble Bites

Autumn is finally here! As September draws to an end, the nights are getting longer and that nip in the Scottish air is upon us. The perfect sweater weather!

I love the smell of stewing fruit!

I was fortunate enough for one of the neighbours to drop off some lovely apples and pears growing in his garden this afternoon so I instantly thought of coming up with the perfect comfort food recipe to make the most of them and celebrate the autumnal season being upon us once again!

Makes 12
200g Peeled & Cored Apples, sliced
200g Peeled & Cored Pears, sliced
1 Tbsp Raspberry Jam
2 tsps of Ground Cinnamon
50g Light Muscovado Sugar
50g Cold Butter, cubed
100g Plain Flour

1) Place your sliced apples into a saucepan of boiling water, cook until soft.
2) Once soft, drain the water from the pan and add the jam and pears and cinnamon, stirring on a low heat until all fruit is soft.
3) Take pan off the heat and mash fruit with a fork until in a lumpy, incorporated consistency. Set aside to cool.
4) Add sugar, flour and butter into a cold bowl and rub together to form breadcrumbs. Alternatively if you are lazy (like me), add ingredients into a food processor and blitz until breadcrumbs.
5) Place silicon cupcake moulds into a cupcake pan and measure 1 generous tbsp of fruit mixture into each mould. Then top with 1 level tbsp of crumble mixture or enough to evenly cover over the fruit mix.
6) Place in a preheated oven at 160 degrees for 15 minutes.

Perfect autumnal treat!


Have you tried this recipe? Let me know your thoughts.

Share it on Instagram and don’t forget to tag me @teaandbake

AJ x

Hometown Tourist, The Boozy Cow

The Boozy Cow

Are burgers your thing? The Boozy Cow in Roseangle is a vibrant student hideout for all things burger. Greeted by a Dundonian icon of Oor Wullie that was acquired from ‘The Bucket Trail’ auction, you know you’re in for a treat when you enter inside! Firstly, I love the decor with its the neon signs and graffitied doors. It really gives this place a shabby industrial feel. There is also a lovely beer garden at the bottom of the restaurant to enjoy for the two days of summer Scotland has!

I love the neon signs

The philosophy of The Boozy Cow is to definitely get stuck in! You are encouraged to eat with with hands but can ask for cutlery if needed. Don’t worry! For messy moments, There is a huge roll of kitchen towel at your table and get moist napkins to wipe your hands and face after to leave you refreshed.

The Burgers are very filling!

There are no plates and you share a tray with your lunch date. It must save the kitchen staff a lot of washing up and resources. It’s a great approach to adopt to invest easy money back into your business.

The menu is varied with hot dogs and chicken if you don’t fancy a burger. The burgers are reasonably sized and one portion of fries are definitely more than enough to share.
Aside from food. They are famed for their freakshakes and cocktails. Served with sheer creativity, the cocktail menu is full of surprises. You could be presented with anything from a milk carton, tin can or even a glass in the shape of a skull, adorned with sweets.

Having a lollipop as part of a cocktail is definitely a first for me!

The relaxed vibe and bubbly staff, it is hard not to keep coming back to this place at any time of day.

Rating 4/5

Bird & Bear, Blog, Dining Out, Food & Drink

Bird & Bear

Reader, all I simply need to post in this blog is 3 words. Hip Hop Brunch.
Upon hearing these words circle around the foodie community in Dundee, I was already halfway running across the Tay Road Bridge.

Before I delve into my experience, I would like to share that the building that the Bird & Bear is housed in holds a fair amount of sentiment to me. From being called Sheridans to The Tasting Rooms, I have frequented this address for a variety of special occasions and memories: Birthdays, Anniversaries and even my Undergraduate Graduation dinner.
So there was a very high expectation for an extra-ordinary experience.

An amusing story to capture the ambience of the restaurant
My favourite thing about this beautiful venue is the windows. The large curved window overlooking the now up-an-coming Dundee waterfront will be a sight to behold when it is completed. Bird and Bear have decided to adorn them with birdcages, plants and copper fittings, if this isn’t the definition of cool, I don’t know what is!

One of many beautiful window displays
We perched ourselves in a wonderful spot overlooking the bar and above the DJ booth, the music at an enjoyable volume between lounge music an nightclub so conversation can flow naturally without raised voices. The music playing was remixes of 90’s, 00’s and 2010’s hip hop, catering to a healthy demographic of foodies.

The chicest bar in town!
The menu of the Hip Hop Brunch is not the cheapest nor the broadest, however the atmosphere pays for itself and they seem to be adopting a less is more approach in their food choices. I opted for the ‘Chorizo Hash’ which was potatoes, tomatoes, chorizo, black pudding and egg served with bread on the side. It came in a small cast iron pan and there was a burst of flavours in every mouthful.

The Chorizo Hash
It is quite rare for me to sit for a few drinks after a meal and I would never normally drink so early in the day, but the vibe was so relaxed and the bubble of chatter and laughter mixed with the music lured me to have a cheeky glass of wine (because wine at noon is ok when it’s a Hip Hop Brunch…. right?).

Overall an experience to definelty try. One of the most unique brunches I have ever had!

It’s always 5 o’clock somewhere

Brunch at Bird and Bear is served every Sunday 12-4pm

Rating: 3/5

Dining Out, Food & Drink, Sol y Sombra

Sol y Sombra

Sol y Sombra is one of the most talked about restaurants in Dundee at the moment. Its rave reviews instantly had me intrigued so I had to see what all the fuss was about!

Since returning to Dundee after 4 years living in other cities, the restaurant variety and quality has improved dramatically. This little restaurant is brimming with charm and food was exquisite!

How cute is this window seat?!
First thing you need to know is that there is no menu! You explain your dietary requirements and if there is anything in particular you don’t like. Then it is all a surprise! We were advised to only order one Tapas lunch menu to share between two.

Cold Tapas selection
We first received a cold Tapas selection of Bread, fresh homemade garlic mayonnaise, the most beautiful cous-cous I have eaten with cinnamon, nutmeg, cranberries and apricots (One I need to try and replicate at home!), manchego, chorizo, olives, toasted nuts and bread with cream cheese and peppers. And there was more food to come!

Hot Tapas Selection
When the hot Tapas arrived, I was curious to see what flavours were in store. We had chicken skewer with black pudding, roasted onions and peppers. Fresh Pork meatballs filled with chilis and other herbs & spices, melted cheese balls, asparagus wrapped in bacon, roasted green chilis, patatas bravas and chicken wrapped in aubergine.

I love the cute little touches in this restaurant!
For a selection of fifteen different dishes at lunch time, it is not for the small appetite for one! It was the perfect portion to share. The freshness of the ingredients and complimentary herbs and spices with all the dishes. I absolutely loved the décor of the restaurant, the subtle rustic Spanish feel throughout is met without tacky sawdust on the floors and Gypsy Kings playing in the background.

I cannot wait to visit again to see what different dishes I am presented with!

Rating: 4/5

Baked Camembert, Blog, Food & Drink, Recipes

Baked Camembert

Reader, I am a glutton for all things cheesy. After a long day at work, there is nothing more satisfying than getting a bottle of Rosé out of the fridge and making some baked Camembert to tuck into with someone.

One thing I do recommend if you’re a semi-regular Camembert eater like myself is invest in a baker. It stops the fear of your gooey goodness spilling out of its original packaging and keeps your cheese warmer for longer when serving. Oh, and they’re relatively easy to clean with a soft brush and sponge.

Also if you host dinner parties as often as I do, small pronged cocktail sticks work a treat when serving and save on washing up!

Camembert with a meat selection from a dinner party. There was salad and bread too!

Before you place your baker in the oven, lightly score the top of your cheese and sprinkle a little Rosemary and Thyme. Then bake in a preheated oven at 200 degrees for 15-20 minutes.

Most things can be served with Camembert but the classic is always crusty bread. I normally put a small bowl of flavoured vinegar on the side for extra dipping goodness!

These Balsamic Vinegars work well a treat from The Little Herb Farm

Cured meats is always a natural go-to for me with Camembert. My personal favourites are Prosciutto and Chorizo however Salami works just as well. For a more healthier option, fruits and veggies such as carrots and apples work just as well too.

Don’t shy away from being creative with your dipping! Potatoes can be quite crumbly but mixed with onion and egg into mini frittata bites have proven to be a success for me as well as mushroom arancini and spinach samosas.

Enjoying some Camembert with Potato and onion Frittata bites

How do you serve your Camembert and what do you enjoy serving it with?

AJ x