RECIPE: Quick & Fresh Quesadilla

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If, like me, you’re a HUGE fan of Mexican food then this recipe should be right up your calle (that’s Spanish for ‘Street’… I tried, ok?)

This light meal is great for lunch and it actually is quick; 5 minutes quick.

Ingredients:

2 tortillas (whichever flavour you like best; I’m a huge fan of corn tortillas!)

1 large tomato

1 small handful of coriander (or however much you like)

1 medium mushroom

1/4 jalapeno chilli pepper

1 handful of cheese (I use cheddar but if you’re feeling fusion mozzarella is great too!)

Method:

Start by warming a frying pan with a little oil in it; I use a light fry spray so it’s not too greasy!

Whilst the pan is warming chop your ingredients (EXCEPT THE CHEESE) up on a chopping board; get them all mixed together; the fun thing about this is you can just mix it all up on the board, no need to add a bowl/ extra washing up!

Now your pan should be good and hot – get to making!

Place one of your tortillas in the pan and spread the tomato/chilli/mushroom/coriander mixture onto it starting in the centre and using a spoon to spread it out towards the edges.

Grab your cheese and sprinkle over the top and then place your other tortilla on top like a cute little beret.

After a few minutes CAREFULLY flip the tortilla over (this is tricky so don’t worry if you have spillage!).

All you have to do now is cook on the other side for a few minutes and then slide onto a plate to enjoy.

PRO TIP: Add some guacamole and salsa on the side because they make everything better!

ENJOY!

Sam

Hot Quorn “wings”

Me and my boyfriend were recently on a cooking expedition; one of those “I can make that” trips that can either end horrendously or amazingly.
Luckily these ended up falling into the camp of the latter.

If you’re a fan of hot wings or just in love with Frank’s Hot sauce (like me) but you’re a veggie this might be up your street. (Recipe not vegan but I’m pretty sure you could find alternatives!).

Ingredients:

4 frozen quorn fillets

For the coating;

1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 garlic powder

2 eggs

1 cup milk

For the sauce;

Frank’s Hotsauce™
(Simple)

Method:

Firstly you’re going to want to cook your quorn fillets. I like to use fry light (low fat cooking spray) to heat them up. No need to get them charred. You just want them unfrozen.

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Whilst those are on the go get a glass bowl and crack your eggs; give ’em a whisk with the milk to combine them and set aside.
Also mix all your dry ingredients in another bowl and set aside.

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Just take a minute to glug some vegetable oil into a frying pan and get it on that heat.
Whilst it’s getting hot you can do the fun part; coat the Quorn!

Cut the Quorn into whatever shapes you want- I just went strips but you could do the whole thing or chunks, the choice is yours!

Dip each piece in egg and then the flour and then egg and flour again; that’s right, we’re double dipping! Put the sticky mess on a plate and continue until all are done.

Place the battered Quorn pieces in the fridge for about 20 minutes to firm up.

~grab yourself a glass of red and take a load off~

Now your oil is good and hot you can grab the plate from the fridge and begin!
Pop as many pieces of Quorn in the pan that fit and cook. Flip after a few minutes and once it looks cooked (you’ll know) move into a plate with an appropriate tool.

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Next is the best part, really; pour hot sauce ALL over them.

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Now; eat. Add salad to feel healthier!

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Enjoy!

RECIPE: Chunky Tomato salsa

This recipe goes hand in hand with the recent Falafel pitta bread burger recipe I posted. It called for a good tomato salsa, which you can buy… if you’re a big cheat! But if you want a challenge, why not try out the below:

Ingredients:

1 garlic clove – chopped very finely

1 small onion – diced very finely (or roughly chopped if you like onions and want to avoid the tears as much as possible!)

4-5 medium sized tomato’s – chopped up roughly

1 lime, juiced

1 tablespoon of chopped coriander

1/2 tsp chilli powder

salt and pepper to taste

1/2 tsp cumin

Method:

MIX!

It’s that simple. The longer you leave it the tastier it should get, as it will marinate and mature etc. But don’t leave it too long, you don’t want someone else to get their paws on it!

BON APPÉTIT!

Sam