Turkey Chipotle Enchiladas
I was reading through my new copy of Two Cooks and a Suitcase by Doug Bell and Rhona Robertson trying to decide which recipe to try out first but discovered that many of the recipes involve using dried chiles which I cannot find easily here in Switzerland. If I lived in Glasgow finding these ingredients wouldn’t be a problem since I could go to Lupe Pinto’s deli, therefore I chose a rather simple recipe to begin with. The various salsa and other sauce recipes say that they can be converted into cooking sauces by the addition of chicken stock. This is my adaptation of their chipotle sauce recipe, I added turkey and used it as a filling for enchiladas.
Now that summer is almost here my thoughts and attentions turn to herbs and plants for the balcony. Every year I like to grow some edible plants on my balcony usually consisting of all manner of herbs, tomatoes, chillies and peppers. There is nothing better than a Caprese salad made from freshly picked tomatoes, home grown basil and milky mozzarella.
Laziness meant that I hadn’t dug out last years crop of chives and so when I checked on them the other day I was delighted to see them flowering in all of their lilac beauty. I can’t bear to dig them out until the flowers have died off, they have really brightened the place up.
I was reading through this recipe and saw that it called for somen noodles, I must admit I’d never heard of or tried somen noodles. Intrigued I decided to do some investigation.. It turns out that somen noodles are very fine, white, Japanese wheat noodles (the next thickness grade up are known as Hiyamugi with the thickest version being known as udon). This is another recipe from 
Was feeling a little lack lustre and low on inspiration today so I decided to brave the pouring rain and head to the bookstore and find myself a shiny new cookbook.
