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Hello, here we are at Newport having a lovely time and causing Kirri to pull her hair out. I have just come from VicRoads this morning where I had to change my number plates (the police pulled me over about 2 weeks ago, because they couldn't read them, and so nicely didn't fine me) so now after 15 years I have gone from DZY to WTL. I actually think that DZY suited me better. I was really tempted to have the same plates reprinted but they were dearer and as we are going to Africa next year we are trying to watch our money. Just in case I haven't told you at least 10 times about our trip to Africa I had better tell you now. In June '09 we are flying from here to J'burg, thats travel peoples speak for Johannesburg, then from J'burg to Capetown for 3 nights, from there to Nairobi for a 7 night safari (we chose Kenya because the animals start their migration from Kenya so hopefully we will get to see lots of animals) then after the safari we are going to a small island Zanzibar for 4 nights, then back to J'burg and fly home. We are going for 17 nights and I'm really looking forward to it. The girls, me and Norm are going with another family of 4.

Enough of that now and something that you might like for dinner. This recipe is good for us because both girls will eat it.

Wexican Wean Wockets (Mexican Bean Pockets)

1 tablespoon vegetable oil
1 brown onion, chopped
2 cloves garlic, crushed
1 long red chilli, deseeded and sliced
300g beef mince
400g can red kidney beans, drained
1 cup tomatoe puree
2 tablespoons chilli sauce
pkt 6 pita pockets (small ones), cut in half
1 cup grated cheddar cheese

Preheat oven to 200c (390F). Heat a large non-stick frying pan over high heat. Add the oil, onion, garlic and chilli and cook for 2 minutes. Add the mince and cook for 2-3 minutes or until browned. Add the beans, tomato puree and chilli sauce. Bring to the boil, then simmer for 2-3 minutes. Spoon the beef mixture into the pita pockets. Place them in an ovenproof baking dish. Top each pocket with cheese and bake for 10 minutes or until melted and golden. Serves 4.

From Donna Hay 10 Minute Meals

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