Breakfast Taco Tuesday Recipe

Summer's coming to a close and I'm trying to use up all the 'fruits' of my friend's labor. He has one killer garden on the rooftop of our apartment building. We actually spent the 4th of July up there with a bunch of neighbors and friends and watched the fireworks. This past weekend he gifted us a gigantic bag of tomatoes and I'm trying to use as much as I can before they start to get old. I hate wasting food!

Ever since I was a little girl I despised breakfast. To be honest, for several years, my ideal 'breakfast of champions' was coffee & cigarettes. For a long time, the very thought of eating something in the morning revolted me. Now older, I'm trying to take better care of myself and have really gotten in the habit to eat 3-square meals a day. However, when I'm having a good writing day, I can't move, let alone bother to feed myself, and yes, still will sometimes skip a meal if it's going very well. I'll always stay hydrated though. Fun fact: I haven't had a soda in 2 months! Keeping it healthy with water and non-sugary drinks!

One of my favorite quick-and-easy, on-the-go breakfasts are tacos! Yes, I'm one of those New Yorkers who's running around while simultaneously shoving food into my mouth.

Check out the recipe and photos below.

Let's Eat!

Breakfast Tacos (Serves 4)

4  flour tortillas (8 inches) 

1  cup canned refried beans 

1  tablespoon butter 

8  eggs, beaten to mix 

Salt and pepper, to taste 

1  cup shredded Sharp Cheddar cheese

12  cherry tomatoes, halved 

1. To heat the tortillas: Place a tortilla directly on a medium gas flame for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, ungreased skillet over medium heat. On a plate lined with a cloth napkin, stack the tortillas and fold the napkin over them to keep them warm. Continue until all the tortillas are warm.

2. In a saucepan over medium heat, warm the refried beans, stirring often, until they are hot.

3. In a skillet over medium-low heat, melt the butter. Add the eggs, salt, and pepper. With a large spoon, stir the eggs until they form small curds.

4. On each of 4 breakfast plates, set 1 tortilla. Spread with 2 tablespoons of beans, 1/4 of the eggs, 2 tablespoons of cheese, and 6 cherry tomato halves. Fold in half. Repeat with remaining tortillas and filling.

* You can also add in salsa, onion, avocado, bacon/sausage etc. Use what you like! :)


Love & xx's,

maQ + suz

Friday: Lime Raspberry Flan

You know what's my weakness when it comes to cooking? BAKING! Arrgh! Just thinking about it makes me go, "NO!"

I'm not the type to take measurements very seriously, let alone think like a chemist. All credit goes to my Ma. And she was not a baker. Growing up as a kid, she taught me how to cook with how many pinches of this and how many swirls of that. All of it savory. I'm a firm believer that cooking comes from the heart and soul. A fine dish is made with pure love.

I am not an avid baker, but do try to take time to refine this skill. Because I suck at it! And I most certainly make it with nothing but love! Today's dessert is a lime raspberry flan. The fruity combination is killer in my book. But aesthetically I was very disappointed with myself (Gordon Ramsey you'd spank me so HARD right now!), BUT what's more important is how it tastes. And not to brag, but it is so freaking delicious! I tried following the recipe without using a Thermomix, since I didn't have one, and instead, used a food processor. Let me tell you something. You've got to be reliable in the kitchen! Make it work! I'm happy I did, but next time I make another tart, the presentation must be better. 

Take a look. Pictures and recipe below. Feel free to comment.

Have a lovely weekend!

Love & xx's,

maQ + suz

Lime Raspberry Flan Recipe

  • Shortcrust pastry

  • 260 g plain flour
  • 2 tbsp caster sugar
  • 130 g cold butter, cubed
  • 1 egg yolk
  • 60 g sour cream
  • 1 tsp vanilla bean paste
  • Filling

  • 3 limes, zest and juice
  • 200 g sugar
  • 3 eggs
  • 130 g sour cream
  • 20 g corn flour
  • 200 g frozen or fresh raspberries


  1. Pastry; 
  2. Place flour, sugar and butter into Thermo bowl and mix 5 sec/speed 5. 
  3. Add remaining ingredients and mix 10 sec/speed 5. 
  4. Tip out onto floured Silpat mat and press into a disc.
  5. Roll out to fit a 18-20cm flan tin with removable base. Do not trim edges. Place in freezer for at least 30 minutes. 
  6. Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans. Trim edges neatly to the rim of the flan tin. Reduce oven temperature to 160ºC. 
  7. Filling; 
  8. Place zest and sugar into Thermo bowl and mill 10 sec/speed 10.
  9. Add remaining ingredients except raspberries and mix 10 sec/speed 5.
  10. Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.


Garnish with raspberries and dust with icing sugar and cool completely before serving with ice cream or whipped cream.