Monday, 16 October 2017

The Daily Snap - 16/10/17


The wind blew me over - the tail-ends of ex-Hurricane Ophelia has been absolutely wild. Well, it's been extremely windy here, and it was like 8pm at 11am this morning - seriously dark outside with a yellow (yes yellow) sky. Within the hour, it was bright and breezy blue skies, and still ridiculously windy. I don't think I've ever seen a day like it.

Rach Eats Lunch: Sweet and Spicy Quesadillas

Sweet potato quesadilla recipe easy budget recipes


I love a good toasted sandwich, I do. Sometimes cheese on toast isn't enough - you need it sandwiched between two bits of bread, which means double the melty-ness and double the yum. If you've ever wondered what my favourite toasted sandwich flavours are, I have a little top five chart... drum roll please...

5. Ham and cheese - It's easy as pie to put together, and it tastes great if you don't fancy ham and cheese as a regular sandwich.
4. Tuna Melt (tuna and cheese) - there's something rather scrummy and meaty (yes, I know it's fish) about tuna melt, I used to eat this all the time at one place I used to work at. I'm starting to wonder if there was also mayonnaise in the melt which could have contributed to the tastiness, but it's not the best idea if you're toasting sandwiches.
3. Cheese and baked beans - My Mum's creation, it's like beans on toast in a sandwich and is pleasingly messy to eat. Make sure you have a spoon to pick up the beans.
2. Bacon and cheese - Salty bacon, cheesy cheese. Is there anything better in life? I really don't think there is, unless you're number one on the chart, which is...
1. Mozzarella, pesto and tomato - It tastes blinking amazing, gets messy to eat (very important in toasted sandwiches) and is filled with cheese and tangy tomato and there's a bit of basil-slash-pine-nut action. It's the fanciest of fancy pants toasted sandwiches... and I came up with it!

Um, now that we've talked about toasted sandwiches... today's recipe is a delightful, beautiful quesadilla. If you have never heard of a quesadilla, allow me to explain: it's a Mexican cheese toasted sandwich, in a tortilla wrap. I am so looking forward to introducing you to it, like I am looking forward to making it and guzzling it down. I am adding spicy sweet potatoes to mine to really get the tastebud party started.




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Sweet and Spicy Quesadillas
Toasted tortillas filled with cheese and spicy sweet potato. Ooh yes.
Ingredients
  • 2 mini flour tortilla wraps
  • 1 small sweet potato, peeled and cubed
  • 50g grated strong cheddar cheese
  • 1 teaspoon ground paprika and salt
  • 1 tablespoon olive oil
Instructions
Preheat the oven to 180℃ and line a baking tray. Peel, wash and cube a small sweet potato into bitesized pieces.Add the sweet potato to a bowl, along with the oil, paprika and salt. Turn the sweet potato cubes over and over until fully coated, and pop the sweet potato on the baking tray.Put the sweet potato in the oven for 20-25 minutes, turning once halfway through. It should be golden and soft. Take the sweet potato out and cover to keep warm.Heat up a panini press or get the griddle pan out. On two tortilla wraps, spread the grated cheddar cheese over one half of the wrap. Next, spread out the sweet potato and then fold over the tortilla wrap so that it looks like a half moon.Pop one wrap under the panini press and cook it for one and half minutes until the cheese completely melts. (For griddle pans, dry fry it for the same length of time, then flip the quesadilla over and repeat the process) Remove the quesadilla, pop it on a plate and slice it into triangles. Repeat with the second quesadilla, put it on the plate and serve straight away, maybe with a bit of salad if you fancy!
Details
Prep time: Cook time: Total time: Yield: Makes 2


In our house, we have meals that we refer to affectionately as being perfect for "Sunday tea," I think quesadillas are definitely on the list now! You can add anything to quesadillas, like leftover cold meats or veggies. I reckon you should definitely give these babies a try. What do you think? Have you ever tried quesadillas?


Sweet potato quesadilla recipe


Friday, 13 October 2017

The Daily Snap - 13/10/17


Fire damage.

Rach Eats Lunch: Minestrone Noodles

Minestrone noodles easy budget recipe


Today is Friday the 13th, which can only mean one thing: don't walk under ladders, put shoes on tables, forget to salute a magpie or let a black cat cross in front of you. Oh, and don't forget to throw salt over your shoulder if you spill it. Not because you fancy doing that, of course. That might look a bit odd. But it would make a cracking conversation starter. Whatever you do, try your best to be as lucky as humanly possible today. Normally for me, Friday the 13th passes by without a hitch, so I'm hoping it all goes off perfectly today too. As I am a time traveller, I'm writing this from a few weeks ago, where I am currently nursing a very, very poorly belly and lying on my bed, which is definitely the most comfortable place to be right now. God, I hope it passes soon. I hate stomach aches.

I'm hoping there'll be no stomach aches with this bad boy. Of all the soups, minestrone is the one with an ingredient list the size of your arm. Beans, carrots, celery, tomato, pasta bits, potato, herbs... it makes for one hell of a trek around the supermarket. But, and I have Wikipedia to back me up on this - it doesn't have to follow the traditional route. Yes, there are big and important parts that must be there - tomatoes and a bit of pasta - but you can do whatever you fancy with the rest. Just throw in what's there, basically, use up what's in the fridge (within reason, mind - don't think yoghurts would fly) and enjoy. And to pop yet another spin on it, the bit of pasta I referred to earlier is a shedload of noodles. Yes, we are making minestrone noodles.




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Minestrone Noodles
Like minestrone soup but way more filling.
Ingredients
  • 1 packet instant noodles
  • 305ml boiling hot water
  • 75g chopped tinned tomatoes
  • 1 1/2 salad tomatoes
  • 1/4 red onion, diced
  • 1 tablespoon chickpeas
  • 2 thinly sliced (and washed) white mushrooms
  • 1 small carrot, cubed
  • 1 teaspoon ground garlic, salt and pepper
Instructions
Start off by lining a baking tray, adding the salad tomato, the carrots and the mushrooms, and roasting it in the oven at 180℃ for about half an hour. While we wait, prep the rest of the veggies - chop, peel, wash as you need to.Remove the veggies from the oven. Set aside the mushrooms and carrots. Heat up the tinned tomatoes in the microwave then add both them and the tomatoes to a blender along with the garlic, salt and pepper, and a splash (about 5ml or a teaspoon) of boiling hot water. Blend it together until smooth and a teeny bit watery. Keep it warm.Add the noodles to a bowl and discard the flavour sachet. Pour over the hot water (about 300ml) and cook in the microwave as per the packet instructions. Make sure all the water has been absorbed.Pour in the tomato mixture and sprinkle over the veggies and chickpeas. Stir it all together and serve straight away.
Details
Prep time: Cook time: Total time: Yield: Serves 1


Now, I really enjoyed that - admittedly I've not been a fan of minestrone in the past because... well, so much stuff going on, but this was lovely - really filling and comforting! What do you think? Would you try these noodles?