Thus Bakes Zarathustra

Please to note I was getting ready to go out; those are hamfisted pincurls. I don’t actually wander about the house with such demented hair normally.

I make Mexican-ish foods fairly often (see also), and the following is one of my favourite variations on the Mexican-ish theme. The formula is simple: vegetables, whatever’s in the crisper, really, turned with cumin and oregano, piled into a tortilla and finished with grated feta and something creamy. The outline is simple: search for veges, slice into strips for fajitas folded burrito-style into wheat tortillas, diced for tacos in corn, make some pico de gallo, mash an avocado if you can find one, fold a couple of tablespoons of pico de gallo into said avocado for guacamole, maybe use a little sour cream if there are no avocados around.

It’s one of the finest dinners I know. Make it soon.

Oh, and it goes without saying that it is best eaten under the watchful eye of a murdercat.

Fajitas. Or tacos. Depending on the tortilla
Serves… as many as you need it to

• A quantity of vegetables. I like a capsicum or two, mushrooms, zucchini and so on, but anything you can scare up, really
• A quantity of cumin - around 1-2 tbsp
• 1-2 pinches of oregano
• A tomato
• A red onion
• 1-2 chillis
• A lime
• Coriander
• An avocado, if you can find one
• Small piece of feta

Start by making the pico de gallo. Halve the onion. Set aside one half, then dice the other. Finely chop the tomato - for some reason I always cut it into thin wedges, then slice the wedges, but do what feels right. Pull off a couple of handfuls of coriander and chop. Combine tomatoes, onion and coriander in a bowl. Halve a chilli and chop half, if you’re me, or chop up a whole one. Throw it into the bowl, squeeze in some lime, and combine. Set aside.

Mash the avocado, if you have one, and fold in a little pico de gallo. If not, don’t worry about it.

Grate the feta. I use my food processor.

Slice, or dice, your veges. Slice the onion. Put in a large bowl, and add a slug of olive oil. Stir together with cumin, oregano, and salt and pepper. Set a fry pan over very high heat and tip in the veges. Cook at a blistering temperature until softened and a little charred.

To reheat your tortillas, whether wheat or corn, light a burner on your stove. Fold a large sheet of foil in half. Using tongs, place a tortilla over the burner, resting on the stove grate. Yep, really. Wait a few seconds until the tortilla droops around the edges.  Flip and give the other side another few seconds. Slip into the folded piece of foil.

When all the tortillas are done fold the edges of the foil around the tortillas. Rip foil open at the table to serve. Pile with vegetables, pico de gallo, guacamole if you’re using it, feta, fold as suitable.