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

RECIPE: Udon Noodle Veg Pad Thai

Hi there!

Today I bring you a recipe that I put together tonight and it’s already made my list of Most-Favourite-Meals-I’ve-Cooked-Ever.

If you’re a fan of mild spice, zingy lime and noooodles (I’m a huge noodle-enthusiast), then this is the recipe for you.

The Udon Noodle Veg Pad Thai has everything it says in the title.

Udon noodles are the really thick, slippery-type noodles and they work so well with this I don’t think I could go back to skinny noodles ever again, the veggie’s are fast cooking and the recipe so simple yet so tasty it’s kind of embarrasing to say I ‘cooked’ it, when really I just threw this in a Wok and then ate it.

So without much further ado;The Recipe

Ingredients

(Serves 1)

1 packet of Udon noodles. I used Amoy straight to wok, which are divided into two handy separately packed portions)

1/2 brocolli head (I used 5 or 6 little ‘trees’)

1/4 punnet of closed cup (or button) mushrooms – chopped if you like ’em chopped.

2 spring onions, diced (including the greens)

handful of mange tout – cut in half if you like!

3 or 4 leaves of a pak choi – diced

1/2 red chilli (I went ‘mild’, which is 2 chilli signs on the packet!)

1 lime

1 vegetable stock cube

dark soy sauce

salt and pepper to taste

The Method:

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Pop a little boiled water in your wok and cook the broccoli until it’s bright green and a little softened, add half a stock cube and stir around until the water is all gone and the stock full absorbed.

Once the water is gone add a little oil to the pan (I used low fat fry light) and add your mushrooms, mange tout, pak choi and spring onion. Stir fry until all the vegetables have also softened. Add a little more oil if they are sticking to the pan!

Next, add the chopped chilli and squeeze the juice of the lime into the pan. You should get a good bit of liquid out of the lime which is the start of the sauce.

Next add a little more boiled water – I’d say just a couple of tablespoons, it’s just enough to get some liquid boiling in the pan so you can add the rest of the stock cube – you want the stock to be fully absorbed but you don’t want the liquid to cook away, so this is the time to lower your heat – you’re almost done.

Add your noodles – they don’t need to be pre-cooked if you get the ones I used – and stir, adding plenty of dark soy sauce (or light if you prefer) and add a little salt and pepper to season.

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Serve with half a lime and a little raw spring onion if you have any left over. Enjoy!

It really is just a glorified stir fry, but the lime and chilli go a long way to make this a little something more. I love sour flavours so this was a real treat for me.

If you’re feeling up to it, get some peanuts and chop/ blend them to sprinkle on top. Sadly I couldn’t find any in my local supermarket (!!) so I had to go without 😦

Sometimes a quick stir-fry with plenty of zing is all you need!

BON APPÉTIT!

Sam

BLOG: Juicing

Even as a vegetarian I find it hard to get all of those portions of fruit and veg into my daily eating life. There are so many alternative foods that at times I find myself not only avoiding meat, but also avoiding anything green as well! 

I recently decided to try juicing to help me get some more of those vitamins and minerals into my life so I thought I’d blog about it. 

I avoid fruit juices as a rule as there is some scientific thing about the breakdown of sugar when you blitz it… somehow the fruit is actually not good for you when it’s not in it’s original state – I don’t know, I’m no scientist, but ever since I was told this I’ve stopped drinking the stuff.

Instead I’ve decided to try juicing vegetables. I’m assuming that it probably is healthier to actually eat the stuff, but sometimes I just don’t have time to cook lots of veg, so I’ve just started making a green juice that’s jam packed with iron and what not. 

I’ve been using water, spinach, cucumber, the juice of a lime, a few grapes and agave nectar to make a sweet green shake that makes me feel healthy, but isn’t totally hardcore on a veg juice scale, but I will be trying more. 

Do you juice? What are your favourites? I’d love some helpful hints and tips! 🙂

 

Sam

RECIPE: Broccoli & Halloumi noodle stir fry

Hands up, who has half a block of halloumi cheese left over from the other day? 

Well, if you want to do something fun and healthy with it (rather than just eat it like a pig!) why not try this:

 

Ingredients: (serves 2)

whole head of broccoli, chopped into small trees 🙂

half a carton of medium sized mushrooms – if you’re buying individually its about 6 – chopped in half

1 bell pepper – colour of your choice – sliced

half a packet of halloumi cheese

1 nest of dried egg noodles 

dash of soy sauce (I used dark, but regular or light is fine)

 

Method:

You’re going to want to heat up some water in a wok – I don’t know exactly how much I use, I just boil the kettle and pour it in the wok until there’s about 2 inches of liquid boiling away. 

Once the bubbles are going throw your broccoli in – when it comes to stirfry I always part boil the broccoli in water before I cook anything else, as it means it gets a good cook but it’s still firm enough when all the other ingredients are added!

Cook this on a medium/high setting until there is no water left. 

Add your mushrooms and peppers. I don’t add any oil to the wok when cooking with mushrooms because they create their own liquids. Adding more just tends to get too ‘juicy’ – and I also never cook with oil anyway. If I have to use some form of pan lubrication I just use a spray called Fry Light, which is low cal and does the job OK. 

After the mushrooms have been in for about 5 minutes you can cook your noodles which will take about 7 minutes. At this point you should also add the halloumi to the wok and give it a good stir. 

Keep it moving to get the flavours infused in the cheese and turn off the heat when the mushrooms and cheese look soft. This should also be around the time the noodles are ready. 

Drain the noodles and divide between two plates and then divide the stir fry. I added a good slosh of soy sauce just to dress it, but it’s not needed and you can use anything to add a little flavour – I imagine sweet chilli sauce would work a treat!

 

Sadly no pictures today because I wolfed it down before thinking – I was ravenous, what can I say? 😛

BON APPÉTIT!

Sam