Archive | May, 2012

Sticky Marmalade and Mustard Pork with Pears

29 May sticky pork

We are getting out this week….as I vowed we would. After we Jived, we joined some buddies for a coffee and one of the ladies had made my Carrot and Ginger cupcakes. She gave me one to try and that little cupcake was deee-licious. Made even more so by the fact that I had solid evidence that someone was enjoying my recipes, and I ate cake not made by me! It’s like the ‘Cup of Tea Phenomenon’….you know how tea always tastes better when someone else made it?
I never did work out why that is. Please do remember, dear reader, if you ever need a taste tester, I’m only too happy to oblige – geography permitting, of course.

Anyway, down to business. Pork loves fruit. More so than any other protein, in my opinion. Whether it’s dried apricots, apple sauce or peach salsa, the sweetness of the fruit truly compliments the sweet, pork meat. This is another one tray hit that I’ve been making for years. You can mess around with the vegetables that you roast in there but you gotta have the pear. The buttery, marmalade stickiness with the pork and pear are really quite the combo. I’ve found that this combination of flavours really works though, so maybe stick to this the first time if you have the ingredients.

This is not so much for the kidlets today, but there is certainly nothing in there that they can’t eat.

I serve this with roast, smashed potatoes dotted with fennel seeds. Fennel is another dear friend of the pig. I also serve it with steamed green beans for the green factor.

Yeild : 2 adults

You will need :

  • 1 red onion
  • 1/2 large fennel bulb, cut into wedges
  • 1 large pear, quartered and deseeded
  • 1 parsnip, peeled and cut into wedges
  • olive oil for drizzling
  • salt and pepper
  • 2 pieces of pork fillet, cutlets or medallions
  • 2 big tablespoons marmalade
  • 1 teaspoon Hot English Mustard
  • 2 level tablespoons of butter, melted
  • green beans for serving
  • potatoes for serving

Preheat oven to 220C.
Place the onion, fennel, parsnip and pear into a baking dish and season. Drizzle with olive oil and roast for 15 minutes. In a hot frying pan quickly sear the pork for a minute or two minutes on each side. Combine the marmalade, butter and mustard in a bowl and mix together. Place pork on top of your roasting tray and spoon the marmalade mixture over the lot. Roast the pork for about 10 minutes for fillet, and 8 minutes for cutlets or medallions, or until pork is caramelised and cooked through. Pork should be served with a little blush of pink in it, not grey and pallid.

What’s Weird About Attachment Parenting and Human Cheese?

28 May feeding5

Ever since Time Magazine published the image on the front cover of the almost 4 year old breast feeding on his very yummy mummy’s teat, I’ve been ruminating about attachment parenting. That picture itself certainly didn’t phase me. It created quite an uproar but it was designed to. It was styled to be a controversial image and they got the reaction they were aiming for.
It’s such a polarising subject, with many attachment parent-ers apparently going underground so as not to be judged by others. I’ve already blogged about us giving each other a break in ‘Why are we our own worst enemies?’ so that is not what I’m talking about today. What I am talking about is the WHY? Why is it seen as weird to breast feed for longer than what society deems as ‘normal’?

Let me preface this by saying I breastfed for 12 months with D Man, and I loved it. I may even go a little longer with KiKi if I have the opportunity to. I personally think it’s kinda funky to breastfeed your kid over about 3. Seeing a full sized child walk up to their mum in public and reaching for a breast is a little confronting for me.
What I want to know is why do I feel this way?

Why is it deemed perfectly acceptable to feed your children toddler formula (man-made milk that doesn’t even taste like milk), or cow’s milk, but odd to give milk from the very species that we are? When you read about all of the health benefits of human milk shouldn’t be bottling the stuff and selling it in supermarkets? Actually, that would probably open up a whole can of worms about ‘mummy farming’ and all kinds of wacky Twilight Zone stuff, but you get my angle, right?

Cow’s make milk to feed their calves, so they can grow into big strong cows. Sheep make milk to grow lambs, pigs make milk for piglets and soy beans make milk for…..well, soy milk is just plain wacky. It’s packed full of phytoestrogens and is actually a known carcinogen. Scientific studies have revealed that it may increase the risk of breast cancer and prostate cancer, yet it is hailed as a healthy alternative. I get that mammals have a natural weaning time, if left to their own devices, but why is it that there is a whole industry of other animal dairy products and not so for the very species that would actually best benefit us health wise?
Why is it so weird?

I’m a massive cheese fan, and I’ve wondered for many years about pig cheese. It even sounds challenging, doesn’t it? PIG CHEESE. I love me a bit of goat cheese, and sheep, and I’d even try camel without so much as a flinch, but pig? Yeah, nah, I don’t know. Apparently, pig milk is very high in fats and flavour but it is not economically viable to have a dairy farming pig as they produce less than a quarter of the amount of milk daily compared to cows. So it could be an artisan type thing, no?
Which leads me to my next question – you know where I’m going, right?
What about human cheese?
Aside from the obvious issue of needing quite a large amount of milk to make a decent wheel of Mammenbert (at least 2 litres according to my sources – Mister H on google), why is it such a wacky concept? There was a restaurant in the UK who had breast milk ice cream, called Baby Gaga, on their menu. It sold out, and then they were clamped down on pretty quickly but after extensive scientific testing were allowed to put it back on their menu. I’m certainly not suggesting we all go out, make breast milk ice cream and feed it to our children until they’re 21, but what I am suggesting is perhaps next time you’re quick to judge, you question yourself as to why you feel the way you do.

You may not change your mind, but perhaps, at least you won’t just have a blind opinion. Speaking of opinions, I’d love to hear yours on this subject…..what do you think?

Mother’s Day Every Sunday – Banana and Berry Pancakes

26 May pancakes

Some concepts are worth fighting for. Remember when the French rioted in the name of the four day week? That was totally worth fighting for. They lost, and still work 5 days like the rest of the Western world, but it was definitely worth a shot. I’m going for Mother’s Day every Sunday. You don’t need to give gifts, although they are appreciated. You don’t need to bring flowers, although the dining table looks surprisingly less cluttered with a full vase amongst the crap. Husbands, you don’t need to give foot massages, although you will probably increase your chances of sex……You just need to be nice to Mums, all Mothers, every Sunday.

Now, I really think that’s worth fighting for.

Nothing says Mother’s Day like a spesh breakfast. Preferably made for you…..preferably while you’re still in bed, but sometimes you just need to make yourself feel special if you think you may die waiting for said meal. I will proudly state that I do get a cup of tea in bed every non-training day. Before triathlons, that was every day, after triathlons, it’s twice a week…….stoopid triathlon training.

Anyway, this breakfast is a cracking start to the day. I always keep frozen berries in the freezer. They’re great to throw into muffins, smoothies and bircher muesli to give them a lift. Fresh berries actually dry out a bit when cooked so frozen is the way forward for things like this. If you want to thrown in a spoon full of LSA (linseed, sunflower and almond meal), go for it. I’m out at the moment so I didn’t.

Yeild – 2 adults and 1 toddler

You will need – 

  • 1 ripe banana, peeled and mashed
  • 1 egg
  • 150ml milk
  • 100g self-raising flour
  • 2/3 cup frozen berries, I chop the large ones into bits for even cooking
  • butter for cooking
  • yoghurt for serving
  • maple syrup for serving

Place mashed banana into a small mixing bowl and add the egg and milk. Add the flour, gently mixing as you go. Stir in your berries. Heat a little butter in a fry pan and spoon in your mixture, cooking three or four at a time. Cook until little bubbles appear in the top and flip. Fry until golden brown. Cook remaining pancakes.

Share out the pancakes and top with a dollop of your favourite yoghurt and a splash of maple syrup. If you’re really going for the Mother’s Day sensation, serve with crispy bacon. Mmmmmm, crispy bacon. Oink.

Patience in the Face of Homicidal Tendencies

26 May

Fatigue effects everybody in different ways. Some people get emotional, and some people get irrational. Some people become utter bitches and some people get homicidal…..and then there’s me. I become all of those things, wrapped up in a zombie with greasy hair and milk stains on my t-shirt. Ok, I don’t really have greasy hair, I’m on top of my personal hygiene, at least for this week. I was just exaggerating to paint the picture…….apparently I’m prone to this. I’m not exaggerating about the milk stains though. Can’t seem to get on top of that at the moment.

I seem to recall myself mentioning how well I was handling all the night time waking last week and I’d like to amend my statement. Although at the time of waking in the dead of night, I’m thrilled to see KiKi’s sweet, little, hungry face, I must admit to feeling a tad weary during the day with a patience wick in the negatives making me feel, at times, like everyone is out to piss me off and perhaps my head may explode leaving one more mess for me to clean up. Otherwise, I think I’m all over this two sproglet caper.

I’m managing mostly to be very patient with D Man, so if you were to do the math – who does that leave to bear the brunt of my wrath? Poor ol’ Mister H…..oh, and Mister Fluffy Pants (not a pseudonym, that’s actually my cat’s name). I think they’ve both felt the chill this week, and I don’t mean the change in the weather. I really don’t appreciate being woken up by being walked all over at 4.30am with whiskers tickling my nose when I’ve just managed to drift back off – Just in case it’s not clear, that would be the cat, not Mister H. Mister H values his testicles way more than to attempt even nasal tickling at this precarious stage of the game.

But I’ve been tired before, deathly tired, in fact, and I managed not to be cranky for the ENTIRE 11 months D Man didn’t sleep for….so why so irritable now?

I did a spot of soul searching and had a rather intense discussion with Mister H (read: teeny, little argument – really  read:………. you get the picture) and it came to me like a bolt of lightning. I realised I have a rather large dose of Fever of the Cabin. I need to get out!
It’s not that I haven’t left the house, because I’ve been for walks and stuff, but my routine has been seriously messed with. It would appear I’m a creature of habit, not the spontaneous, fabulous creature of my imagination, and my habits have been altered somewhat of late. Between my guests, and my husband at home, not to mention the obvious recent nipple monster shaped change in our lives, things have been a tad shaken up around the homestead…….so that’s IT!!!
I’ve decided that I own next week!

D Man and I are back on his social schedule and we’re getting busy as of Monday. I’m dusting off our Junior Jiving shoes, and we are stepping’ out. D Man doesn’t even like Junior Jivers most of the time, but we’re doing it, dammit! Hell, I may even bake some cookies, and wear a clean top, for playgroup.

I’m sure once I fool myself into a sense of normality, my usual peppy demeanour will return and I’ll be my charming self once more.

I hope so for Mister Fluffy Pants’ sake…..oh, and for Mister H’s (I love you, darling xx).

I love this picture of my darling holding my bambinos……he looks a little tired too. Needs to harden up, really.

A Date With Flavour – Spiced Yoghurt Chicken with Katchumber

24 May yoghurt chicken

I’ll admit quite freely that I’m a little tired. Bushed. Knackered, even. Perhaps I’ve let the housework slide a little, and maybe my bedroom floor is like a minefield of shoes and clothes that are not actually dirty but also not quite clean. I’m really lucky, in many respects, because Mister H actually has a whole month off work so I’m not yet on my own. To be honest, I did think that a whole month of him at home would drive me bloody crazy, and I have to admit that he’s been a great help with D Man. Perhaps he contributes to the mess as much as the tidying but we shouldn’t focus on semantics when we’re focusing on day to day care of a toddler, a newborn, a control freak (me) and Leo (him).

I’ve been keeping it simple in the kitchen. Mister H has busted out a couple of his signature dishes, and I’ve been grateful for food for the freezer. This mildly spiced chicken is a really simple, fresh and tasty dinner that is also EASY and QUICK. I served it with brown rice and salad, two things that always make me feel as though I’m getting healthier as I chew. You could serve it with baked potato, or white rice if you prefer.  I don’t find that the green chilli adds any heat, so D Man is happy to eat this (mind you, the way he eats Kettle Chilli Chips I don’t think heat really phases that little monkey!).

Katchumber is like an Indian salsa. It has very similar ingredients to a traditional salsa, but instead of lime you use brown vinegar. It is a real flavour of my childhood. My grandparents were both born in Bombay and family meals with them are often curries served with raita and katchumber.

Yeild : 4

You will need :

For chicken – 

  • 300g natural yoghurt
  • juice of 1/2 lemon
  • 2.5cm piece of chopped ginger
  • 1/2 green chilli
  • 2 teaspoon tumeric
  • 2 teaspoon cumin
  • a good handful of fresh coriander
  • 1 teaspoon salt
  • 6 pieces chicken pieces, whatever shape works for you. I used breasts cut in halves this time.


For Katchumber – 

  • 2 fresh tomatoes, finely diced
  • 1 large handful fresh coriander, chopped
  • quarter of spanish onion (I used an eshallot because that’s what I had), finely chopped
  • 3 tablespoons brown vinegar
  • a pinch of salt
  • optional – half a lebanese cucumber, deseeded, and finely chopped


Place all chicken ingredients into a food processor and blitz until smooth. Place chicken into marinade for at least an hour. Cook under a hot grill, or on a bbq for 10 or so minutes.

For your katchumber, throw your tomato, onion, coriander and cucumber into a bowl and dress with vinegar and salt. Leave to stand for 15 minutes before serving to flavours can meld.

Serve chicken with katchumber, brown rice and salad.

Too damn easy! Way too damn healthy. Ensure you eat a large bowl of ice-cream after to compensate.




To KiKi, With Love…..

22 May

Dear Baby Girl,

Firstly, I want to thank you for choosing us. I firmly believe that babies choose their parents and I think you made the right decision in picking us. We will always have your back. We will always laugh with you and cry with you, hold you when you’re scared and cheer for you from the sidelines. I will fight for you as staunchly as  any lioness has ever fought for her cub. I can promise you that, my girl. Your Papa looks at you with adoring eyes already, so I’m fairly sure he’ll be around your finger in no time…..I’ll keep my eye on that as you’ll exploit that if you’re anything like your mother.

I can also guarantee that life will not be boring with us. In fact, sometimes throughout your childhood you may wish we were more ‘normal’ but trust me, in time you’ll realise that slightly left of normal is a good place to be.

God willing, we have a long journey ahead together and you will probably not always like me, but try to remember that I have your best interests at heart and I’m acting as I think is best for you. If, for instance, I ground you when you’re 14 and you can’t go to the INXS concert and then Michael Hutchence were to die and you never, ever got a chance to experience them live, remember it’s for your own good. I’m speaking from experience……it may seem like the end of the world at the time, but, trust me, you’ll get over it.

I promise that we will have a lot of fun together, and we shall explore the world with a sense of wonder, until you decide that I’m the uncoolest person you know and you don’t want to be seen out in public with me. Naturally, I pray this will never be the case, but I will give you space, and accept it with grace, if it does. I’ll endeavour to never embarrass you in front of your friends, but I can’t make any real promises on that front. It’s kind of a right of passage thing…..

I’ve only really known you for two short weeks, but I can tell you that I’m completely head over heels in love with you and I can’t imagine how life was before you were in it. Your brother loved you from the minute he saw you, too. He was a little unsure about his place in the family for a couple of days but he still wanted to be near you, and touch you, and stroke your little, sweet smelling, downy head. Once he realised that there was enough cuddles for everyone, he decided that baby sister’s were pretty darned cool and although you don’t really do much at the moment, I’m inclined to agree.

Basically, welcome to the world, Baby Girl. Don’t ever forget that you are so loved by so many people, and the world is yours for the taking.

Spread your little wings and fly as high as you dare and I will try to always be there to catch you.

Lots of love,


Your Mama xxx

Today’s images are proudly brought to you by Kirsten Cox

Love and Carrot Cupcakes

21 May cracking up

Saying goodbye to my parents was tough, but my sadness was sweetened somewhat by the arrival of one my oldest and dearest buddies, Kirsten. You have heard me bang on about her as she’s my friend who’s handy with a camera. I recommend everyone who’s a megalomaniac has a friend who is a great photographer. I never tire of Kirsten’s photos of myself or my family. Call me vain, and well, you’d be about right. Anyway, she’s not here for long so my sadness will only be put off for a couple of days but I will be left with much photographic evidence of how sweet my kids are and how huge my cleavage is.

Before Kirsten arrived, my little family ventured out for our first social outing as a foursome. We went to a BBQ and en route it began to rain, not a great start to our foray. Plan B was born and we had an indoor not-BBQ at our dear friends’ apartment. There were 4 toddler boys running around and KiKi was a hit with the other mum’s, who were super eager for a newborn hit. We were saying how lucky it is that we have a girl in the clan now so we have a lead singer for the band. I took a batch of cupcakes………..

Carrots are healthy, right? And ginger is awesome for gastrointestinal health and stuff ‘n’stuff……And cake is made from eggs and flour, that is also quite good for you……so by that rationale, Carrot and Ginger Cupcakes are a veritable health food, which means I’m in luck because I really love them. As does everyone whose lips these pass. The original recipe is the Best Ever Carrot Cake recipe from the Cake Mistress, but hers does not have the ginger and is a cake. I love the chewy, sticky ginger pieces, but you can leave them out if the original recipe is more your thang. My icing is also a little different from hers. Same vibe, less sugar (more butter, but who’s counting?).

Yeild : 12 cupcakes or one large cake

You will need :

For cupcakes – 

  • 1 cup Brown Sugar
  • 1 cup Vegetable Oil
  • 3 Large Eggs
  • Pinch Salt
  • 1/2 teaspoon Bicarb Soda
  • 2 cups Self Raising Flour
  • 2 cups finely grated Carrot (around 3 large carrots)
  • 1/2 cup Walnuts, finely chopped
  • 1/3 cup crystalised ginger, finely chopped
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg

For icing – 

  • 150g Icing sugar
  • 125g Cream Cheese, cold
  • 100g Unsalted Butter, room temp

Heat oven to 180C degrees.
Beat your sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes until it’s thick and luscious. Add salt, bicarb soda, carrots, flour, walnuts and spices and stir with a wooden spoon until all nicely combined.
Put batter into cupcake patties in a cupcake tin and pop into oven for 15-20 minutes. If you’re making a cake, line your cake tin and that will probably need to cook for more like 40 mins or until light golden and a skewer comes out clean. Baking time might vary depending on your personal oven.

For frosting beat the icing sugar and butter together with an electric mixer until well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy. Garnish with a little sliver of crystallised ginger.

Guess who took these awesome shots of D Man and I? ……

Suburban Mayhem

19 May

I have been accused before of not being a dog lover. I would like to take this opportunity to vehemently deny this accusation. I love dogs….provided they do not shit in my yard, hump my leg, jam their soggy snout in my crotch and most importantly, they do not bark and bark and bark incessantly, like my neighbours dogs do.

Then I love dogs.

My neighbours own a toy chihuahua named Molly, and a Pomeranian named Benji. If you stand still long enough they’ll tell you their entire doggy history as, in their words, their dogs are their children. In a way I’m kind of glad that they don’t have children because if they yelled at them the way they yell at these mutts they’d probably be growing some psychopaths. The second I step out of my house these little lovelies come flying up to our dividing fence and yap uncontrollably as though I’m wearing a balaclava and carrying a crow bar, instead of innocently trying to hang my washing. Every time. Without fail. Kicking a ball with D Man is a yap-a-thon and a BBQ with friends is conducted to a cacophony of fluffy beasts rabidly trying to beat their way through the fence……then the neighbours begin yelling at them to stop. That’s when it really gets fun. The dogs don’t care…. they sure don’t listen. They flip their owners the bird with their little furry paws and my neighbours scream at the top of their lungs – BENJIIIIIIIIII, STOOOOOP IIIIIIIIIIT!!!!!! This happens most often when I’m trying to rest.

That’s the thing about my neighbourhood. It seems to have an innate sense of when I’m going to lay my weary head down, in the tiny window of opportunity that I have to get some restorative, reviving, revitalising afternoon snooze action. If it’s not a leaf blower, it’s a whipper snipper. If it’s not a whipper snipper, it’s a lawn mower. If it’s not a lawn mower, it’s some bogan revving his V8 engine whilst listening to dance music at 150 decibels outside my house. Death of aural tissue occurs at 180DB so I really can’t believe this dude’s ears aren’t bleeding as he pulls up across the road, windows down, bopping his stupid head to his stupid tunes.

Then there’s the kids…..I usually find the sound of children playing to be quite soothing. The happy noises they makes as they frolic with one another, making up games, changing the rules at will and hitting each other with sticks, but what I don’t get is the second I rest my weary head upon my pillow they pop up outside my bedroom yelling orders at each other in a Lord of the Flies fashion. I’d love to run maniacally out there in my snooze attire (snap side feeding top and undies, dishevelled hair…..very tidy look) and yell at them to go and play in their own yard and get off my piece of pavement, but Mister H says I need to let them be kids and play, particularly as it is the middle of the day, also, I would hate to be ‘THAT (crazy, cranky) WOMAN’.

So, really, I guess what I’m getting at is I need some earplugs. Or a purpose built bunker as I really think, at the moment while I’m waking three hourly to feed throughout the night, regular snoozes will make me a nicer person.

But not to the neighbours dogs. I really dislike them.

PS I tried to get a photo of said devil dogs through the fence yesterday but I got busted – big time – and was too damned tired to think of a single good reason I was trying to photograph their dogs commando style. I’ve been lurking around with my camera this morning but it’s raining and the dogs have not made an appearance. The photo I have used at least shows that D Man does not feel the same as I about mutts.

Smoked Fish and Prawn Chowder – Ultimate Comfort Food

18 May chowder feature

I know today is not officially a recipe day but, you see, things have been a little hectic around the homestead. No matter what is going on, a girl has to eat, right? So there’s always going to be a recipe afoot, but I can’t guarantee a whole lot of thoughtfulness has been going on and the Victoria’s Secret post may have sucked the last bit of funny outta me.

Ma ‘n’ Pa are leaving today. I’m sad that they’re going as now it means I’ll have to hang out my own washing and stack my own dishwasher. I guess the reality of life will come crashing down at around 5pm this evening……thank god that’s whiskey o’clock (just a little one in between feeds……mother’s little helper).

This hearty soup was my favourite as a little girl, then I forgot all about it for about 25 years – my, god, that makes me sound old. How the hell did that happen? – but one day my Mama mentioned that she’d made it for a friend on a blustery Melbourne day and it jogged my memory of all of the smokey, creamy, corny goodness that this soup carries. D Man is happy to eat this too. He quite likes it when I mash it all together to create a ‘mash’ type consistency, otherwise he spills it all over himself.

Most chowders contain a butt load of cream, leaving you feeling heavy and stodgy and with no room for ice-cream…..with this recipe, not so!! There is no cream at all, you make a roux, from flour like with a white sauce and then use low fat milk (I used full cream because that’s what I have in the house). If you’re not a smoked fish kinda person, you won’t dig this, but if you are, get ready for a taste sensation. You can add all kinds of seafood if you want. I added squid today, which I don’t usually do, but it was very yummy.

Yeild – 5 adults

You will need -

  • 500g uncooked, peeled prawns (and squid hood if you want)
  • 600g smoked cod
  • 1 litre milk
  • 75g butter
  • 2 medium onions, finely chopped
  • 3 sticks celery, finely chopped
  • 1 cup white wine
  • 2 large potatoes, chopped into 1cm-ish cubes
  • 1/2 cup chopped parsley
  • 1 tin of corn kernels
  • 1/4 cup plain flour, mixed with the liquid from the corn
  • salt and cracked pepper
  • crusty bread to serve

Peel and devein prawns. Place prawns, fish and milk  into a large pan and bring to a boil. Reduce to a simmer and cook uncovered for 2 minutes. Remove from the heat, strain the seafood and reserve the milk.

Melt butter in a in large pan, add onions and celery and cook until onions are soft. Add flour and corn juice mixture and cook, stirring until it thickens. Gradually stir in your wine and then your milk and then cook until it boils and thickens. Add your potatoes and simmer uncovered for about 20 minutes or until potatoes are tender.

Just before serving, throw in your seafood and parsley and season to taste. This soup loves cracked pepper!

Dunk lots of buttery, crusty bread in your soup, and serve with a lovely glass of wine and enjoy the hearty goodness……..


Quick and tasty lunch……Quesadilla with Guacamole

16 May quesadilla

I get totally over sandwiches for lunch so I endeavour to always have tortillas in the cupboard.  D Man loves when I wrap stuff in them and they’re great toasted and served with my fresh tomato salsa, like a low fat corn chip. A quesadilla is like a sandwich, but with a Mexican accent – el sandwicho, if you will. Tortillas are handy for quick dinners also, fajitas are huge in my house and don’t take long to throw together…..we’ll talk about those another day.

I think the first time I had a quesadilla, it was actually made by my big brother, Emo (like Elmo without the L, not like I Cut Myself To Feel). He was living in Yorkshire at the time and that has no relevance whatsoever to this recipe, but it’s an interesting fact. He made it vegematarian for me that day, and although I’ve made it with all manner of shredded Mexican flavoured meat – chicken, pork, and beef, and even prawns – this lunchtime treat is coming to you vego, just because you’ll probably have all of these things in your fridge and be ready to throw a quickie lunch together and your munchkin can eat it before their afternoon sleep and leave you picking up corn kernels for the afternoon.

I’m giving the amounts for you and a toddler, so two quesadillas, but adjust amounts to the amount of peoples you’re providing for as it’s a yummy lunch for everyone.

Yeild – dos personas (2)

You will need -

For tortillas

  • 85g grated cheese
  • Half a red capsicum, diced finely
  • Half a cob of corn, sliced off cob (or tinned if you have that)
  • A quarter of a spanish onion, finely diced
  • A small tomato, diced
  • 1 large spring onion, finely sliced
  • A handful coriander
  • A squeeze of lime
  • 4 tortillas (for gluten free option use corn tortillas but be sure to read ingredients throughly, most are a mix of corn and wheat)

For guacamole

  • 1/4 ripe avocado
  • Juice of half a small lemon
  • 1 tablespoon of natural yoghurt
  • Half a clove of finely minced garlic
  • A large pinch of fresh chopped coriander
  • Salt and pepper
  • Optional : A little finely chopped spanish onion, tomato and dash of tabasco.

Pop a large fry pan on the stove and heat over a moderate flame. Add a little olive just to oil the pan. Do not pool oil, we’re not frying here, just toasting. Throw into a bowl all of your ingredients and toss well. Lay out two tortillas and divide the mixture evenly between the two. Place the remaining tortillas on top and pop one into pan, keeping an eye on it until it is golden brown. To turn it over, lay a dinner plate on top and flip it. Don’t be hesitant, or fluff about, just flip it quickly or you’ll mess it up and end up with bits of corn and capsicum all over the show. When it’s golden on the outside and the cheese is all melted on the inside and holding all the bits together – we’re good to go.

Repeat with remaining quesadilla. Slice into wedges.

For guacamole put your avocado and yoghurt into a bowl and mash until all squashed and yummy. Add garlic, coriander and lemon juice and stir well (add optional ingredients now also if you’re doing it). Season to taste and place on the side of your plate.

Top each wedge with guacamole (D Man always says ‘dip, dip, dip’. I’ve told you before, I know, but it’s so sweet I’ll tell you again!).

quesadilla 3 Devour and pretend you’re in sunny Mexican climes sipping a margarita. Ariba!


Get every new post delivered to your Inbox.

Join 2,742 other followers

%d bloggers like this: