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      The Ultimate Raspberry Yoghurt ‘Cheese’ Cake Recipe You Need to Try

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      Did someone just say ‘healthy cheesecake’?!

      If you’re looking for a fun and festive dessert to serve this Easter, then this recipe is a must-try. This Middle-Eastern-inspired yoghurt cake popularised by Claudia Roden is reminiscent of a cheesecake but much lighter, fluffier and more flan-like. It is a perfect blend of tangy yoghurt, zesty lemon, and sweet raspberries.

      Pair This Cheesecake Recipe Along With…

      Let’s Bake Something Healthy

      This recipe is super easy to follow and doesn’t require any fancy equipment or ingredients. All you need is a few basic kitchen essentials, a bit of time, and a whole lot of love for cheesecake (but the healthy kind).

      Nutritional Information Per serving:

      460kJ | 3g fat (1g sat) | 65mg sodium | 19g carbs | 2g fibre | 16g sugars | 5g protein

      Ed’s Tips For This Raspberry ‘Cheese’ Cake:

      Try it with Greek-style yoghurt.

      Full cream yoghurt ups the calories per serving from 109kcal to 140kcal.

      Add extra lemon zest along with the raspberries for an extra sweet sour taste.

      Raspberry Yoghurt ‘Cheese’ Cake

      This is a Middle-Eastern yoghurt cake popularised by Claudia Roden that is reminiscent of a cheesecake, but much lighter, fluffier and more flan-like.

      Prep Time 15 minsCook Time 50 mins

      Course Dessert

      Servings 8Calories 109 kcal

      4 eggs, separated100g castor sugar 1/2 cup400g low-fat plain yoghurt3 tbsp flourGrated zest of 1 lemon125g raspberries 1 small punnet
      Preheat the oven to 180°C. Butter and flour a 18cm-diameter, loose-bottomed cake tin and line the bottom with baking paper.Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until thick, pale and creamy.Mix yoghurt, flour and lemon zest into the yolks.Mix a spoonful of the egg whites into the yoghurt mixture to loosen. Fold the egg whites into the yoghurt mixture, gently but thoroughly, until well combined. Spoon into the tin.Drop in the raspberries and bake in the lower third of the oven for 50 minutes or until a skewer inserted comes out clean.Cool on a wire rack – the cake will soufflé up and then sink again. Serve warm or cold.

      Keyword dessert More

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      Try This Lemon-Thyme Chicken With Shaved Brussels Sprouts Recipe For A Quick Weeknight Dinner

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      Get ready to serve up serious flavour and texture with this hearty salad. No more boring, bland chicken dinners for you. The combination of zesty lemon and earthy thyme is a match made in culinary heaven. And the best part? This recipe is super easy to make, so you can have a restaurant-quality meal on your table in no time.

      Not only does this lemon-thyme chicken taste amazing, but it’s also packed with healthy ingredients that’ll nourish your body. Trust us, your taste buds will thank you for it!

      Cooking just got a whole lot easier…

      Lemon-Thyme Chicken With Shaved Brussels Sprouts

      A hearty salad to try for dinner tonight. Per serving: 455 cal, 21.5 g fat (4 g sat), 44.5 g protein, 555 mg sodium, 23.5 g carb, 14 g sugars (0 g added sugars), 5.5 g fiber

      Total Time 25 mins

      Course Salad

      Servings 4Calories 455 kcal

      1 Large skillet1 Food processor
      3 tbsp olive oil, divided4 tbsp fresh lemon juice, dividedKosher salt and pepper1/4 cup dried cranberries 1 Pink Lady or Gala apple340 g brussels sprouts, trimmed1 scallion, thinly sliced3 tbsp grated Romano cheese4 boneless, skinless chicken breasts2 tsp fresh thyme leaves1/4 cup toasted hazelnuts
      In bowl, whisk together 2 Tbsp oil, 2 Tbsp lemon juice, and ¼ tsp each salt and pepper; stir in cranberries. Cut apple into thin matchsticks, add to dressing, and toss to coat.Using a food processor with the thinnest blade attachment, slice Brussels sprouts. Transfer to bowl with apples along with scallion and toss to combine; toss with Romano.Heat remaining Tbsp oil in a large skillet on medium. Season chicken with ½ tsp salt and ¼ tsp pepper and cook until deep golden brown, 6 to 7 min. Flip and cook until just cooked through, 2 to 3 min. more. Remove from heat and add remaining 2 Tbsp lemon juice and thyme and turn chicken to coat. Fold hazelnuts into Brussels sprouts and serve with chicken and any pan juices. 

      Keyword chicken, salad

      Do you need more weeknight dinner recipe ideas?

      This Lemon-Thyme Chicken With Shaved Brussels Sprouts recipe was originally published on Women’s Health.

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      Easy No-Bake Oat Protein Balls To Fuel You Up For Your Next Race

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      Sometimes, the hardest time to stay on track with healthy eating is in-between meals. Make snack time healthy with this oat protein balls snack recipe. They’re easy to make and can be prepared during loadshedding. Grab one for your lunchbox or before race day for a little oomph.

      Oat Protein Balls

      Ingredients 

      1 cup whole rolled oats

      2/3 cup coconut flakes

      ½ cup peanut butter

      ½ cup chia seeds

      ½ cup cocoa nibs

      1/3 cup honey or maple syrup

      3 tablespoons coconut oil

      ½ teaspoon vanilla powder

      Method

      Mix everything together in a medium bowl.

      Chill for 45 minutes.

      Roll the mixture into balls and enjoy.

      Store in the fridge.

      Looking for more protein recipes?

      Loadshedding? Try this no-bake Caramel Cream Cheese Balls recipe

      Supercharge your morning with this Protein Berry Porridge recipe

      A breakfast staple, try one of the 26 Protein Pancakes recipes

      Add To Cart

      Lifestyle Food Oats Rolled

      R49 at Dis-chem

      Coconut Flakes 250 g

      R59 at Woolworths

      ButtaNutt Peanut Butter

      R34 at Faithful to Nature

      Nature’s Choice Maple Syrup

      R185 at Faithful to Nature

      Vanilla Powder

      R78 at Woolworths

      Faithful to Nature Chia Seeds

      R79 at Faithful to Nature

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      3 Delicious And Easy Recipes To Help Slash Your Sugar Intake

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      South Africans just can’t get enough of hoovering up the white stuff for a boost of energy, but while we know that sugar (what else would we be talking about?) can be detrimental to your teeth, waistline and gut, little attention is paid to the knock-on effects that can pose for your vital organs.

      South Africans are estimated to consume up to 24 teaspoons of sugar per day—double the daily WHO recommendation.

      According to the International Journal of Environmental Research and Public Health report:

      Excess sugar intake, from sugar added to food products and especially sugar-sweetened beverages (SSBs), is considered a major contributor to excess weight and obesity in adults and children [1,2]. Excess weight and obesity are associated with the steady rise of non-communicable diseases (NCDs) such as cardiovascular disease (CVD), type 2 diabetes, and various cancers.

      Local Ingredients We Recommend

      Ideal for baking and cooking, we’ve sourced a few local products to elevate your recipe.

      Nomu Cocoa Powder

      Buttanutt 100% Peanut Butter

      70 % Cocoa Dark Chocolate Drops 200 g

      Here are 3 delish recipes to help you reduce your sugar intake:

      Double-Chocolate Zucchini Bread

      All the sweet notes with hidden veggies. Let’s bake!

      Course Dessert

      Servings 12 people

      2 cups white whole-wheat flour 225g1/4 cup cocoa powder 25g2 tbsp ground flaxseeds1/2 tsp baking soda1/2 tsp baking powder1 1/4 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp salt1/2 cup plain Greek yoghurt 118ml1/3 cup coconut sugar 48g1/3 cup mild olive oil or canola oil 59ml1/4 cup maple syrup 59ml2 large eggs1 1/2 tsp vanilla extract2 cups grated zucchini 250g1/3 cup dark chocolate chips 60g
      Preheat oven to 180°C. Coat a 23 x 13cm loaf pan or a 20cm x 20cm baking pan with cooking spray. Set aside. Sift the flour, cocoa powder, baking soda, baking powder, cinnamon, nutmeg and salt into a large bowl.In another bowl, whisk together the coconut sugar, oil, yoghurt, maple syrup, eggs and extract. Add the wet ingredients to the flour mixture and stir until just combined (with a few traces of flour still present). Add the zucchini and chocolate chips and stir to combine.Spoon the batter into the prepared baking pan and flatten the top with a rubber spatula. Bake until a toothpick inserted into the centre of the bread comes out clean, about 45 minutes for a loaf pan and 30 minutes for a 20cm x 20cm baking pan. Cool in the pan for 10 minutes. Run a knife around the edges of the pan and invert onto a cooling rack. Wrap leftovers tightly and store at room temperature for up to four days.

      Keyword chocolate

      High-Protein Chicken Salad

      High in protein and a great option to meal prep for your family.

      Course Salad

      Servings 6 people

      450g cooked chicken breast or rotisserie chicken, shredded  about 4 cups shredded1/2 cup diced red onion about 1/2 medium red onion or 60g1/2 cup diced apple about 1/2 small apple or 75g100g quartered or halved grapes 2/3 cup165g plain 2% fat Greek yoghurt 2/3 cup2 tbsp  freshly squeezed lemon juice, or more, to taste1/2 tsp garlic powderSalt and pepper, to taste12 slices slices of whole grain bread6 medium lettuce leaves
      In a large bowl, combine shredded chicken, red onion, apple, grapes, Greek yoghurt, lemon juice, garlic powder, salt and pepper. Mix until well combined.Using a 3/4 cup measuring scoop, portion out the chicken salad. Serve with a lettuce leaf and 2 slices of whole grain bread.

      Keyword chicken, salad

      5-Ingredient Chocolate Peanut Butter Cups

      Ideal for that 3pm slum. These easy to make peanut butter cups are simply delicioys.

      85g  all-natural peanut butter, or nut butter of your choice 1/3 cup1 tbsp plain or vanilla collagen peptide powder1 1/2 tsp honey1 tsp vanilla extract255g 70% dark chocolate, chopped
      Line a 12-well muffin tin with paper liners and set aside In a small bowl combine the peanut butter, collagen powder, honey and vanilla, stirring until smooth. Set aside in the fridgePlace the chocolate in a microwave-safe bowl and heat on 60% power in 1-minute increments, stirring between cooking times, until all the chocolate has melted, or 3–4 minutes. Alternatively, melt the chocolate in a metal bowl set over a pot with a few centimetres of simmering water on the stove, stirring until smooth. (Be sure not to get any steam or water in the chocolate or it will seize.)Spoon about 1 tsp of the chocolate into the paper liners, spreading the chocolate to the edges. Using a 1/2 tsp measure, put a heaping spoonful of the peanut butter mixture in the centre of each muffin cup. Spoon the remaining chocolate over the peanut butter, about 2 tsp per muffin cup.Refrigerate until the chocolate is set, about 4 hours.Remove the peanut butter cups (still in their liners) from the muffin tin and store in the fridge in an airtight container for up to two weeks.

      You can also read about What Happens When You Stop Eating Sugar, According To Nutritionists

      The post 3 Delicious Recipes To Help Slash Your Sugar Intake And Boost Your Heart Health appeared first on Women’s Health. More

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      This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

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      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…

      “This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe and author of Every Night Of The Week.

      READ MORE: 3 No-Cook Lunch Recipes You Can Make During Load Shedding

      What To Do Instead Of Spending Hours In The Kitchen Tonight

      This recipe is so quick and easy, you can devote the time you would’ve spent preparing dinner (and lunch) to get mindful instead. Research has found that 30 minutes of meditation a day is enough to stave off anxiety and depression.

      READ MORE: This Simple Freezer-Friendly Pulled Pork Tortilla Recipe Is Perfect For Meal Prep

      Tinned Tuna Nicoise Salad Recipe

      Whether it’s a Monday, following a weekend of errands, or it’s just been a long week, sometimes the urge to get creative in the kitchen goes MIA. That’s why this tinned tuna recipe is great — minimal prep, maximum nutrition and flavour. Talk about #BowlGoals…“This is definitely a workday lunch solution waiting to happen. Make it in a lunchbox like this: potatoes, beans, tomatoes first, then herb thickener. Top with tuna mix, then the lettuce and a whole egg. If you do it in this order, the lettuce will stay crisp,” explains Lucy Tweed, creator of this recipe.

      Prep Time 10 minsCook Time 7 mins

      Course SaladCuisine French

      Servings 4 people

      1 Pot1 Salad Bowl
      3 Tbsp Herb thickenerTuna Mix2 185g tins tuna in oil, drained3 Tbsp Flat-leaf parsley, chopped3-4 Tbsp Gherkins pickled with dill, chopped2 Tbsp Red onion, finely chopped2 tsp 2 tsp Baby capers, chopped3 Tbsp Dill, chopped1 Tbsp Olive oil1 Tbsp Lemon juiceSea salt and freshly ground black pepperSalad8 Baby potatoes, boiled in very salty water until tender, then sliced250 grams Green beans, tails trimmed, blanched4 Whole Tomatoes, sliced4 Boiled eggs, peeled and halved lengthways2 Baby cos lettuces, trimmed, washed and quartered
      Boil your eggs and potatoes. 7-minute eggs work well at sea level; add a minute or 2 if you’re on the Highveld (seriously, altitude impacts your boiled eggs). Drain, cool and peel eggs; slice eggs and potatoes.For the tuna mix, combine all the ingredients in a bowl.Same for the salad ingredients.Divide the salad and tuna mix among four bowls and drizzle with the herb thickener.

      Keyword fish, healthy, salad

      Kelleigh Korevaar

      Kelleigh is the Managing Editor of Women’s Health. When she’s not convincing her colleagues to try the latest TikTok trends, you can find her planning a holiday that never leaves the group chat, binge-reading or eating her way through Cape Town. More

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      You Need To Try This Easy Air-Fryer Milk Tart Recipe ASAP

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      Air-fryers and South Africans go together like peanut butter and jam. And while you’re probably used to making crispy sweet potato fries or delicious chicken schnitzels, we’ve bet you’ve never tried making a milk tart. Well, that’s all about to change with this milk tart recipe.

      3 Air-Fryer Essentials Recommended By Us

      Living by myself, an air-fryer like this has completely replaced my oven. I use it every day!

      The most difficult part about using an air-fryer? The clean up process, of course. Not any more.

      If you’re just thinking of getting into air-fryer cooking, you can’t go wrong with one like this.

      READ MORE: This South African Vegetarian Recipe Makes The Perfect Movie Night Snack

      This milk tart recipe comes to you straight from The South African Air Fryer Cookbook by Louis Holst. This cookbook features mouth-watering local favourites like bobotie, apricot snoek with sweet potato, boerewors with chakalaka, paptert, and malva pudding. This essential collection of scrumptious South African recipes will help you make the most of your air fryer, make life a little easier and dinner time a lot tastier. Order it while you’re waiting for your milk tart to cool and thank us later when you’re nailing the SA recipes with ease.

      Air-fryer Milk Tart Recipe

      Here’s the air-fryer version of South Africa’s favourite tea-time treat.

      Prep Time 30 minsCook Time 1 hr

      Course DessertCuisine South African

      Servings 8

      1 air-fryer1 15cm pie tin
      1 roll Ready-made shortcrust pastryFilling600 ml Full-cream milk 2 Cinnamon sticks6 Cardamom pods100 ml Castor sugar (90g)65 ml Cake flour (35g)20 ml Cornflour1 pinch Salt45 ml Butter (40g)3 Eggs, large5 ml Vanilla essenceGround cinnamon or cinnamon sugar, to serve
      Grease a 15cm pie tin. Unroll the pastry onto a lightly floured surface and roll out lightly so it is a little thinner. Cut out a circle to line the pie tin, and large enough to allow a little excess pastry to hang over the sides slightly. Place the pastry into the pie dish and prick the base a few times with a fork. Refrigerate for 30 minutes.Preheat the air fryer to 160 °C. Put the pie tin into the basket and cook for 15-20 minutes or until the pastry is firm and a light golden colour. Remove from the air fryer and cool. Use a sharp serrated knife to trim off the excess pastry to leave a neat edge.For the filling, heat the milk with the cinnamon sticks and cardamom pods. In a bowl, stir the sugar, flour, cornflour and a pinch of salt together and set aside. Bring the milk to the boil, then reduce the heat and add the sugar and flour mixture, whisking well to prevent lumps. Cook, stirring, for 10 minutes until thickened. Remove the cinnamon sticks and cardamom pods. Add the butter. Whisk in the eggs and vanilla.Pour the filling into the prepared crust and cook in the preheated air fryer at 160 °C for 25-30 minutes or until the filling is set, but still slightly wobbly. Set aside to cool.Refrigerate until ready to serve. Serve sprinkled with cinnamon or cinnamon sugar.

      Keyword dessert

      Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites. More

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      You Have To Make This Protein-Packed Shandong Chicken Recipe Tonight

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      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night Of The Week. And this Shandong Chicken recipe has this in spades.

      But beyond the carbs n’ sauce you’ll also need protein. Luckily, it doesn’t matter what size chicken you choose so go with what you have, but Lucy tends to veer towards 1.2 kg that she prepares herself. And if you’re up for it, you’ll be doing that too.

      “I like to think that appreciating the food we eat extends beyond simply knowing an ingredient to the handling of it (although I grew up on a working farm so I have had the benefit of experience from a young age). But if it’s not for you, just ask your butcher to do this for you,” says Lucy.

      READ MORE: Umm, These Vegan Pizzas Might Even Taste Better Than The Real Thing

      Make The Most Of Your Meal Prep

      Whether you decide to handle the chicken yourself or you get your butcher to do it for you, we’re going to help you make the most of your meal prep.

      Play one of these podcasts while your chicken cooks in the oven — and learn some mindful strategies while finishing off your meal. Master chef or mindful chef?

      The Happiness Lab with Dr. Laurie Santos

      The Happiness Lab with Dr. Laurie Santos offers science-based strategies for enhancing happiness and wellbeing. Their “Burnout and How to Avoid It” episode is 39 minutes long; just in time to hear your oven timer go off!

      Unlocking Us with Brené Brown

      This podcast is for anyone who wants to become more self-aware and silence their negative self-talk. Check out the 35-minute episode “Brené with Karen Walrond on Accessing Joy and Finding Connection in the Midst of Struggle.”

      On Purpose with Jay Shetty Podcast

      This podcast features interviews with some of the most insightful people in the world. “Gwyneth Paltrow Interviews Jay Shetty ON: Daily Actions to Build Life-Changing Habits & Training Your Mind to Break Old Patterns” is a must-hear!

      READ MORE: The Flavourful Chicken Club Salad Recipe You Need In Your Life Right Now

      Shandong Chicken Recipe

      “Every comfort food dish in every country ultimately comes down to carbs’ n’ sauce,” says Lucy Tweed, author of cookbook Every Night of the Week and creator of this recipe. And beyond the carbs n’ sauce you’ll also need protein; it doesn’t matter what size chicken you choose, but Lucy tends to veer towards 1.2 kg.

      Prep Time 15 minsCook Time 45 mins

      Course Main CourseCuisine Chinese

      Servings 6 people

      1 Saucepan1 Deep Baking Dish1 Frying Pan
      1 Whole Chicken, spine removed and pressed flat* you can ask your butcher to do this for youSauce125 ml Soy sauce3 Tbsp Honey5 cm Knob of ginger, peeled and left whole3 Whole Spring onions, white parts roughly chopped, green tops reserved for garnish1 Whole Onion, quartered3 Tbsp Chinese black vinegar1 Tbsp Chilli bean paste1 Tbsp Chicken stock powderNoodles2 Tbsp Olive oil2 Bunches Water spinach, cut into 10cm pieces6 Whole Garlic cloves, sliced500 gram Fresh rice noodles (or use dry noodles cooked according to the packet instructions)1 Tbsp Sesame oil
      Preheat the oven to 200°C.Finely slice the green spring onion tops lengthways or on a very sharp angle and put in a glass of iced water so they curl up. Completely unnecessary when it comes to flavour but such a fun accessory.Warm all the sauce ingredients in a saucepan with 125ml water.Put the chicken in a deep baking dish lined with baking paper and pour the sauce over the top.Place in the oven for 45 minutes (and put on a podcast). Lucy puts a piece of foil over hers at about 25 minutes because the skin can really take that self tan look too far! Not tight, just literally rest the foil on the top. Untucked.While that’s happening, get the noodles ready. In a large frying pan over medium heat, add the oil and cook the spinach and garlic slivers until the garlic just starts to brown. You can use ordinary spinach as a substitute but it isn’t as silky in texture.Add the rice noodles and 3 tablespoons water to loosen them. Toss this well and dress with the sesame oil.Cut the chicken into pieces to serve. (The hardest bit is the thigh bone but you can leave this part whole if you like. Everything else you can snip at the joint.)Slice the now candied ginger to serve on top, along with the curly green tops of the spring onions.

      Keyword chicken, dinner, healthy More

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      The Only Loaded Nachos Recipe You’ll Ever Need

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      Summer nights are for fun food. And this recipe has that in scoop. This is definitely a “do try this at home” kinda dish and once you’ve made it once, you’ll never want to try another loaded nachos recipe again.

      Best part? We’re well aware most people would’ve already abandoned their New Year’s resolutions or goals. And we’re here to help you get back on the right track (or even find a new goal). Without taking more of your precious time.

      You Can “Read” While You Make This Loaded Nachos Recipe

      If you promised you’d read more this year but have found your bookshelf doing little more than collecting dust, this is for you. Meet your new BFF — Blinkist. This app condenses non-fiction books into 15-minute audiobooks. So, you’ll be able to get at least one or two in while nailing this nachos recipe. Reading challenge, sorted!

      READ MORE: This Beetroot Chocolate Cake Is So Moist It Doesn’t Even Need Icing

      Beef & Bean Loaded Nachos Recipe

      Loaded nachos are one of those dishes so delicious you can’t really choose a stand out ingredient. Between the guac, cheese, chips, beans, meat and more, with every layer you add, the more moreishs it becomes.This loaded nachos recipe might be the exception, though. The star of this show is the cheese. It’s a souped-up béchamel — saucy, stretchy and delicious. You’ll never want to make nachos any differently after trying this recipe.

      Prep Time 10 minsCook Time 30 mins

      Course Main CourseCuisine Mexican

      Servings 6 people

      1 Frying Pan1 Oveproof Dish
      1 tbsp Olive oil1 kg Beef mince1 tbsp Dried oregano2 tsp Ground cumin2 tsp Smoked paprika1 tsp Ground coriander1 Onion, chopped3 Garlic cloves, crushed1 tbsp Tomato paste (concentrated puree)400 g Tin black beans, drained and rinsed400 g Tin chopped tomatoes2 tbsp Sea salt100 g Corn chipsBig dollop of sour creamCheese Sauce500 ml Béchamel sauce mix125 ml Milk200 g Grated cheddar125 g Grated mozzarellaGuacamole3 Small avocados, roughly choppedJuice of 1 limet tsp Sea salt1 tbsp Spring onion, green part only, chopped1 tbsp Coriander, chopped1 tbsp Pickled jalapeño, choppedTomato Salsa2 Roma tomatoes, chopped1 Golden shallots, chopped1 tbsp Olive oil1 tsp Red wine vinegar1 tsp Sea salt1 tsp SugarOptional IngredientsA margarita Although this could be classed as essential
      Preheat the oven to 180°C. Heat the oil in a large frying pan over high heat and brown the mince for 5 minutes or so, breaking up any large lumps as you go.Add the spices, onion and garlic and cook for another 5 minutes until the onion has softened.Add the tomato paste, black beans and tinned tomatoes. Half-fill the tomato tin with water and swish it around, then add to the pan. Season with the salt.Simmer over medium heat for 10 minutes so it reduces a bit. Meanwhile, for the cheese sauce, make the béchamel, adding the milk slowly until the sauce is smooth. Fold in the grated cheese until melted and combined. Mmmm.Transfer the mince mixture to an ovenproof dish and nestle the corn chips on top.Drop spoonfuls of cheese sauce over the meat and corn chips.Bake for 10 minutes until golden and bubbly.While that’s happening, make the guacamole by combining all the ingredients in a bowl.Ditto for the tomato salsa.Eat the nachos with the guacamole, tomato salsa and sour cream.

      Keyword beef, mexican dish, nachos More