Hello! Welcome to Dontmissmyplate.

Thank you for visiting my website! I'm Maxine, a food blogger, home cook, travel enthusiast, and lover of food and culture. I’m passionate about fusion cuisine, a style of cooking that blends ingredients and techniques from different countries, regions, and traditions.

My approach is influenced by both Southern African and American cooking, shaped by my life experiences and reflected in the diversity of my recipes. I also focus on farm-to-table cooking, using fresh, seasonal ingredients sourced locally whenever possible. I believe food tastes best when it’s in season and close to its origin.

Travel plays a big role in how I cook and create. I love sharing my food adventures, from what I’ve eaten to where to eat, while discovering new flavors, cultures, and techniques that continue to inspire me.

I hope this space feels helpful and inspiring. Whether you're in the mood for something familiar or ready to try something new, you’ll find plenty to explore here. Happy cooking!

Macho Pea Tostada

Macho Pea Tostada

dontmissmyplate
Vegetarian, Vegan, Breakfast

Are you looking for a quick meal to start the day? Don't want to use eggs or avocado? I asked myself these questions and peas came to mind! Maybe it's the colour, but either way, I love peas. 

One of my favourite sides at Nandos is their mashed peas. I decided to recreate them as best I could and make some tacos, but with texture! Hence, the change to tostada which are baked (or fried) tortillas. 

Macho peas at Nandos are simply a mix of peas with chilli, mint, and parsley. 

This is a great way to get a savoury bite without packing on the calories. 

Ingredients

2 flour tortillas

Cooking oil spray

1 tablespoon lemon juice

1/2 teaspoon salt

1 teaspoon black pepper

1 tablespoon dried parsley

1 tablespoon fresh mint, finely chopped

1/2 teaspoon garlic, minced

1/2 teaspoon dried chilli flakes

1 teaspoon olive oil

1/2 cup cooked peas (I just used canned)

Chopped nuts to garnish

Instructions

Spray your tortillas with cooking spray on each side and bake in a 400F oven for 5-7 minutes. Turn over to crispen both sides when the upward-facing side starts to puff up and brown. 

Set aside a few peas to garnish, and mash the rest in a bowl with all the other ingredients. 

Spread the peas on your tostadas, garnish with fresh mint, whole peas, chopped nuts and olive oil!

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