This is my ‘go to’ chocolate cake recipe and is quick and easy to make. It is based on a Mary Berry recipe and I have reduced the amount of sugar originally used. The end result looks and tastes indulgent, and is a real crowd […]
Month: November 2018
After all the sweet bakes of recent weeks we are now back on track with a healthy Mexican supper dish. This is a perfect speedy meal for two, or can be served alongside other Mexican dishes. Best accompanied with guacamole and a green salad.
- 1 onion, thinly sliced
- 1 tbsp olive oil
- 1 clove of garlic, crushed
- ½ teasp smoked paprika
- ½ teasp dried oregano
- ½ teasp dried thyme
- 200g mushrooms, thinly sliced
- 2 tomatoes, roughly chopped
- small bunch of fresh coriander, chopped
- 2 large tortilla wraps
- 50g feta cheese
- sea salt and freshly ground black pepper
- guacamole, to serve
- green salad, to serve
Fry the onion in the olive oil for 5 minutes or until soft and translucent. Add the garlic clove with a large pinch of salt and continue to cook for a further minute.
Add the paprika, oregano, thyme, mushrooms and tomatoes to the pan. Cook for 10 minutes or until the mushrooms are cooked through and the tomatoes have broken down to a thick sauce. Add the fresh coriander, check seasoning then remove from the heat.
Spoon half the mushroom mixture onto one of the tortillas and crumble over half the cheese. Fold the tortilla over to make a semicircle, then repeat with the other tortilla.
Dry fry the Quesadillas in a hot pan until the bottom browns in patches. Carefully flip over and brown the other side.
Remove the quesadillas from the pan, cut in half and place on a serving plate. Spoon the guacamole on top and serve with a green salad.