Tuesday, 27 August 2013


                                 Philips HR1371/90 700W PURE ESSENTIALS COLLECTION HAND BLENDER

I don't know about you but I am fairly picky as to what equipment I will allow in my kitchen, appliances definitely have to deliver what they promise and  I am not one to follow appliance fads slavishly. You can buy all the trendy gadgets in the world and it won't make you a better cook or baker !, what appliances are supposed to do is make the job easier and save you time in the kitchen. I  value counter space too so only the most useful appliances get to live on my surfaces, being a great believer that if its in the cupboard you aren't going to use it.

I have had a stick blender set for about 10 years and find it a useful tool in the kitchen, particularly for blending soups and smoothies, therefore I jumped at the opportunity to review the semi professional model HR1371 from Philips when the offer arrived from Appliances direct.

Unlike my previously blender, this model has 5 speeds plus a turbo and a beefy 700 watt motor ( the other was 400W), so it seriously out performed what I was expecting in terms of results when it came to blending smoothies, whoosh and they were as smooth as anything.

Stylishly designed and with a beautiful stainless steel finish on the stick blender, the blender was easy clean but on the downside there is a  slightly annoying ridge on the blender head which hampered easy cleaning slightly, I also liked that the cutting head had 2 additional small cutting surfaces on the blade itself.

No unnecessary accessories here, just a mini processor ( actually quite a generous size so you can chop quite large quantities of bread or onions, etc) and a blending jug with a lid (ideal for storing your smoothie in the fridge). 

One of my pet peeves of my previous blender was the useless whisk attachment which just splattered the contents of your bowl everywhere, so I am glad to see that whisking head has been omitted by Philips in this semi professional version.

As for the service I received from Buy it direct, it was great the item was delivered well packaged and arrived very quickly, the pricing also looks very competitive.

The views expressed in this post are my own and was sent the blender for review purposes by Appliances Direct, I have received no payment for this post.

Sunday, 25 August 2013

Courgette and almond loaf with crunchy lemon topping

In an attempt to keep up with the courgette glut I am back to baking cakes with them, this blog already has about 6 recipes on it for courgette cakes, but I feel there is room for a few more. This one is going almondy with a cheeky crunchy lemon topping which really does make a difference to the finished cake.

Not the most pretty of cake I have made but it more than makes up for it in flavour and it keeps beautifully wrapped in foil.

What you need

  • 200g ground almonds
  • 240g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • Freshly grated nutmeg
  • 350g caster sugar
  • 225ml olive oil
  • 3 eggs
  • 1 tsp almond extract
  • 2 tsp vanilla paste
  • 300g grated courgette
For the topping
  • Juice of one lemon
  • 4tbsp granulated sugar
  • 125g icing sugar
What you do 
  • Preheat oven to 180c
  • Line two 2lb loaf tins with baking parchment
  • Whisk up the olive oil and the caster sugar, until lightened and slightly fluffy
  • Add the eggs one by one to the oil and sugar mixture
  • Now add all the other ingredients except the courgettes, mix well and then fold in the courgettes
  • Pour into the loaf tins , level and bake in the oven for approximately for about 45 -50 minutes, until tested cooked with a skewer.
  • Allow to cool initially in the tins
  • Whilst the cakes are cooling, mix the lemon juice, granulated and icing sugar in a bowl and brush on the top of the cakes whilst still cooling, don't worry this will set to a crunchy glaze.

Based on a recipe from the Telegraph in 2012, the stunning photography is once again by Mr Lancashire Food.

Friday, 23 August 2013

Also this weekend !

Wow, its been another busy week in food in Lancashire, what with Lancashire Courting cake being featured on Great British Bake Off , this week end sees in addition to the normal fabulous range of farmers markets there are several other food festivals taking place in the county.

The Great British Food Festival comes to Stonyhurst College, near Clitheroe on Saturday, Sunday and Monday, check out our earlier post on whats on offer, including oneself judging cakes on the Saturday.


Bolton Food and Drink Festival - Friday to Monday featuring demonstrations by many TV chefs and cooks and other events all around Bolton.

Food and Drink Festival 2013

Its also Aughton plum pudding festival, this is only held once very 21 years and is being incorporated in Aughton village festival on Bank Holiday Monday.

And lastly if you are a fan of John Whaites Winner of last years Great British Bake Off you can catch up with him locally at Avant Garden Centre on Sunday for their Cake Festival along with BBC Lancashire's John Gillmore, who's show I regularly appear on.


Thursday, 22 August 2013

#Boothcheers - South African version

We will be taking part in #Boothscheers - the South African version tonight from 7pm on most social media channels, why not join in the fun ?

We are tasting two wines from South Africa - Boschendal 1685 Chardonnay and a Boschendal 1685 Shiraz Cabernet Sauvignon. Use the hash tag #Boothscheers on twitter and join in the discussion.

Monday, 19 August 2013

Avocado brownies

Now who doesn't love a chocolate brownie, but they aren't exactly healthy are they. Now you won't believe me but you can have your brownie and eat it almost guilt free.The recipe is curteous of Averie Cooks a fabulous American blogger who's blog is just amazing especially for cakes and bakes.

Avocado make the brownie mixture moist and fudgy beyond belief, I know its sound weird but it really works. Avocado's are rich is good mono saturated fats and rich in folic acid, they are also reputed to lower blood pressure too.

Since discovering this recipe, I have made it 3 or 4 times and I am just amazed as to how good it is, its also easily turned into a gluten free recipe as well ( 1 have done this a couple of times and you can't tell the difference.) The avocado is also replacing some of the butter so they are almost healthy, give them a try.

What you need
  • 1 ripe avocado, flesh removed and mashed very well
  • 1/4 cup of butter - melted
  • 1 egg - free range please
  • 1 cup of granulated sugar
  • 1/2 cup light brown soft brown sugar 
  • 2 tbsp coffee ( I just mix a tsp of instant with 2 tbsp water)
  • 2 tsp vanilla paste
  • 3/4 cup cocoa powder (quality - you can taste the difference)
  • 1/4 cup plain flour (gluten free)
  • 1 tsp baking powder (my addition just to lighten recipe slighty) optional
What you do
  • Pre heat the oven to 180C and line a tin approx 8 by 8 inches with baking parchment or foil
  • In a bowl mix the mashed advocado, melted butter, egg,coffee, vanilla paste until you have a smooth paste.
  • Sieve in the cocoa powder, stir into until well mixed
  • Sieve in the flour and baking powder, stir in until incorporated
  • Pour the batter into the prepared tin, smooth into the tin and the corners
  • Bake for 30 -35 minutes, until set and tests cooked with a skewer, you are looking for a bake where you have a few moist crumbs on your skewer
  • Cool fully in the tin
  • Once fully cold, then cut into chunks, best stored wrapped in the fridge or in an airtight tin in a cool place.

Sunday, 18 August 2013

Deli-Licious, Cannon St, Preston

Just a quick post on a little cafe we discovered whilst in town visiting yesterday's Lancashire Market, and the Harris Flights, wanting a light lunch we decided to give this dinky little venue a try and we weren't disappointed, now were not talking high end here, its a cafe but its a great stop for very good value freshly prepared food with the added bonus of a number of Polish specialties being included on the menu.

The staff were really friendly and welcoming (apparently a husband and wife team of Chef Tomasz and Laura front of house), I ordered one of the house specials of a hot roast beef roll with onion gravy and Mr LF ordered a "Zapiekanka" or mushrooms and cheese on a toasted baguette  I was very tempted by the Pierogi and Polish specialty soups but as its still August and fairly warm, I think I'll save those until a cold rainy day. Deli-Licious was also serving on the day we visited, Torunska a smoked polish sausage with homemade coleslaw and cucumber dip which tempted me too !

Both dishes were generous and very filling, my roll came with skinny fries and the gravy was awesome, rich in onions and definitely homemade, the Zapiekanka was pronounced delicious and was served with a lovely fresh seasonal salad. Drinks are also very reasonably priced, we have tea and a hot chocolate (in August ! I know !) and our bill was just over £13 all in, an absolute bargain.

Sorry no piccies of the food as we were very hungry and the food disappeared quickly, so much so that we didn't need to eat for the rest of the day.

The cafe is easy to find, just off Fishergate on Cannon St in Preston City centre. I would arrive early as I am sure it gets packed, it was pretty full when we visited, they do however do take out too and apparently their cooked breakfast is awesome as well.

Thursday, 15 August 2013

What's On This Weekend (3rd Weekend of the Month)

Lancashire is home to some great local farmers markets and events, where you can purchase and sample some fabulous local produce, so no excuses, keep it local and pay them a visit soon. 


Lancaster Charter Market - 10:00 - 16:30
Market St, Cheapside, Church St and New St Lancaster. Lancs LA1 1XD
Tele :- 01524 414251

St Michael's Church Hall, Tulketh Rd, Ashton-on-Ribble, Lancs. PR2 1AJ
Tele :- 01772 827835  -  Email

Grimsargh Village Hall, Preston Rd, Grimsargh, Lancs PR2 5JS
Mob :- 07834 700542  -  Tele :- 01772 705383  -  Email

Community Centre, Appley Lane North, Appley Bridge, Lancs WN6 9AL
Tele :- 01257 402097

Colne Farmers Market - 09:00 - 14:00
Market St, Colne, Lancs BB8 0LI
Tele :- 01282 661240

Lancashire Market - 10:00 - 17:00
Friargate and Orchard St Preston City Centre
Tele :- 01772 653000  -  Facebook  -  Twitter  -  Email


Duke Street Castlefield Manchester M3 4NF 
Facebook  -  Twitter - Tel:- 07826465673

Hoghton Tower, Hogthon, Lancs PR5 0SH
Tele :- 01254 852986  -  Email

The Swan Hotel (Car Park) 62 King St, Whalley, Lancs BB7 9SN
Mob :- 07837 641504  -  Tele :- 01254 823923  -  Facebook  -  Twitter  -  Email


Please Note :- these venues are listed in good faith and Lancashire Food can take no responsibility for the event being cancelled or not running on this date. Please check with the organiser before you travel.

If you would like to be added to the list please feel free to contact us Email 

Wednesday, 14 August 2013

Clarks New Honey - Honey monster biscuits

Clarks the Honey and Maple syrup people have just launched a new clear honey and I have been sent a jar to have some fun with. A blend of British honey with some blossom and acacia honey to keep it clear, this is a great honey for the store cupboard, personally I love the  bee on flower design on the label, the honey itself was great in this recipe for monster honey biscuits, monster as they are so huge.

Really tasty with a nice honey flavour these biscuits are sure to be popular with all the family and keep well in an airtight tin (not that they will last that long !). Clarks Honey has a lovely website as well with lots more serving ideas for this lovely versatile honey.

What you need
  • 1/4 cup of honey 
  • 1 egg - free range, beaten
  • 2 1/4 cups of self raising flour - sieved
  • 1 cup caster sugar
  • 175g butter 
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla paste
What you do 
  • Melt the butter, sugar and honey in a saucepan over a low heat, until the butter is melted and the mixture is smooth.
  • Remove from the heat and add the cinnamon, allow to cool.
  • In a large bowl place the other ingredients and mix gently, now add the melted butter mixture and mix well until you have a stiff sticky mixture.
  • Using a wet tablespoon scoop out the mixture an form balls. Place these on an oven tray, pressing down with a wet fork, remembering to allow space for the biscuits to spread.
  • Bake in an oven at 180c until golden and firm to touch, normally about 12 -15 minutes.
  • Allow to cool on the baking trays and store when cool in an airtight tin.

Tuesday, 13 August 2013

Tosset Cakes

A couple of month's ago I was contacted by none other than Jamie Oliver's production company Fresh One. Once I had picked myself up off the floor, I had a lovely chat with one of their researchers about the long forgotten Lancashire delicacy of the "Tosset Cake", very similar to the now infamous Goosnargh cake.

          Jamie Oliver

After a bit of a chat I helped put them in contact with the local womens institute (WI) and also identified a St Oswalds church in the next village to where they where originally looking (having a bit of local knowledge you see !). The research team then came to check out the venue for later filming, so we met up for coffee and a further chat and discussed other local forgotten recipes too, at the same time I also mentioned it on one of my slots on BBC Radio Lancashire to see whether anyone knew more about the cake and its history.

Little did I know a few weeks later the man himself, that's Jamie Oliver is in Lancashire filming !! eek ! very exciting. Unfortunately, due to work commitments, I can't make it to the Tosset Fair at Parrox Hallbut I'm sure it will be a great event.

                             parrox hall

The Tosset cake is supposedly linked to the festival of St Oswald and is said to have been celebrated in Stalmine, the community of Preesall is now claiming ownership to the cake, the recipe for the cake can be found here on the Foods of England website. Unlike the Goosnargh which is just traditionally caraway, the Tosset cake has with both caraway and coriander seeds

The programme is being recorded for later in the year and there is an open invite for the people of Lancashire to attend

Tosset Feast - Wednesday 14th August commencing 2.30 p.m.
Come along to a fun-filled free afternoon at Parrox Hall on Wednesday 14th August at 2.30pm. As part of their new Channel 4 series, Jamie Oliver and Jimmy Doherty are helping to revive the historic Tosset Feast and would like you to take part. They are inviting YOU the people from the villages of ‘Over Wyre’ to come together for this traditional feast to celebrate St Oswald’s Day. There will be food, drinks and plenty of fun activities in keeping with the Tosset Feasts of yester year! Bring along your home-baked Tosset Cakes to add to the original spirit of the feast. So please join in with this great day out and let’s make the Tosset Feast the biggest event on the local calendar, once more. 
N.B. Plenty of space of lots of people to attend but entry will be come on a first come first served basis.

Monday, 12 August 2013

Tomato focaccia

We love focaccia of all types and being lucky enough to have picked a large bowl of cherry tomatoes from the garden, we decided to use some of our bounty in a lovely fresh focaccia. Focaccia is a great bread to make and share with friends, especially if you have some great oil and vinegar to serve with it. Serve on a platter fresh from the oven Italian stylee, another bonus of this recipe is that you can use handfuls of fresh herbs just picked from the garden, I love this time of year when the garden is bountiful !

What you need

  • 20g dried yeast
  • 2 tsp sugar dissolved in warm water - 300ml
  • 450g strong white bread flour (organic if you can get hold of it)
  • Fresh thyme - picked and roughly chopped - 1tbsp
  • Fresh rosemary - picked and roughly chopped - 1tbsp
  • 1 1/2 tsp fine sea salt
  • 4 good tbsp extra virgin olive oil - the best you can afford it does make a difference
  • cherry tomatoes - halved if large
  • Extra virgin olive oil - for sprinkling
  • Sea salt - proper crystal flakes for a great finish
What you do
  • Mix the yeast into the sugared warm water, leave to one side until the yeast is frothy, you are now ready to bake
  • Place the flour, herbs and salt into a large bowl, ensure the salt is well distributed throughout 
  • Make a well in the centre and mix in half of the yeast mixture, mix with your fingers , keep adding liquid and mixing, now add the olive oil, still mixing and semi kneading until you have a soft slightly sticky dough.(Depending on your flour and the weather will depend on whether you need all the liquid)
  • Lightly flour the work surface and knead the dough for 10 minutes until you have a soft elastic dough.
  • Put the dough in lightly oiled bowl and cover to rise until doubled in size, in a warm kitchen this will take approximately an hour.
  • Meanwhile oil your baking tray or roasting dish with a little olive oil, remove dough from bowl and place in roasting dish, squishing with your fingers to one level and to the edges and corners of the pan.
  • Cover the pan with a large plastic bag or clingfilm which you have lightly oiled to prevent the dough from sticking to it when rising.
  • Let this prove for about 30 minutes
  • Pre heat the oven to 190c 
  • When ready to bake, press the your fingers all over the dough to make little dinks in the dough for the tomato pieces, once you have used all the tomatoes, sprinkle with a little more olive oil and some sea salt flakes.
  • Bake for approx 30 minutes or so until golden and well risen
  • Delicious hot or cold, once baked and cooled it also freezes well, double wrapped in foil

The fabulous photography is once again by the talented Mr Lancashire Food 

Friday, 9 August 2013

Courgette and mushroom pasta

What to make with courgettes from the garden for this season ? something quick, light and easy. These small perfectly formed beauties are going to marry with some button mushrooms in a quick pasta sauce with some cream friache. I use creme fraiche a lot in my cooking as it lasts so well in the fridge and has a lovely sharp twang to it that cuts the richness beautifully in sauces.
The other great thing is it uses loads of courgettes too, so when you are fighting a losing battle against your glut its a great recipe to have in your arsenal.The addition of thyme to the recipe cuts the richness of the sauce and brings a lovely herby note to the dish.

What you need 
  • Courgettes - thinly sliced
  • Mushrooms - finely chopped
  • Olive oil
  • Creme fraiche
  • Fresh thyme - chopped
  • Freshly ground black pepper
  • Parmesan cheese - freshly grated
  • Pasta - we used penne
What you do
  • Put your pasta on to cook in boiling water
  • Heat a little olive oil in a large frying pan and cook the courgettes gently until softened and they are slightly golden
  • Add the sliced mushrooms to the pan and continue to cook until the mushroom are tender
  • Add creme fraiche to the pan and if you want a looser sauce a little of the pasta cooking water, add the fresh picked thyme 
  • Season with pepper
  • Remove from heat and toss in the drained pasta
  • Serve topped with freshly grated parmesan and more freshly ground pepper.


Sunday, 4 August 2013

The TV shoot !

No Winnebago,  no make up, no rider ! Recently I had the experience of being filmed by a TV production company for a programme which will  feature black pudding recipes which will hopefully be shown later this year on the BBC. Other than a tiny snippet on a fungal foray a few years ago, I have never featured on camera doing the food thing, yesterday all that changed.

As the programme was about Black puddings we met the film crew at the home of Lancashire Black pudding. Bury - the world famous market to be precise. I was to be filmed buying black pudding for the recipe I was to cook later and generally browsing the market. Frankly it was all a little surreal at first as I felt like Nigella wandering round the market browsing the produce, before purchasing some lovely black pudding from the famous Bury Black pudding company. In the words of Cliff Richard, I was wired for sound with a mobile mike and filmed from various angles. Bury Market by the way is very impressive, a great market just like I remember markets from the 1970's and 80's being like, lots of  fab local produce and a wonderful array of stalls where you can buy just about anything at great prices, the position is great as well, right in the town centre but handy for parking and the other shopping facilities and competing wonderful well with the supermarkets in the area too (go market !).

Later in the day I was filmed in the kitchen cooking the recipe, against whilst being shot from several angles, I am so glad our kitchen is pretty spacious as there were lights,reflectors and the like, as it got very warm in there.  I now have a lot more admiration for the teams that put together the cookery shows I so enjoy on TV, but it was great fun and fortunately the recipe turned out well.

I 'll blog the recipe and more details about the programme later in the year when I know more about when it will be on TV. As you would expect the recipe features homegrown and local produce.

Update : the clip was used on Paul Hollywood "Pies and Puds" on the 27th November 2013 on BBC1 , here is a link to an edited clip 

Thursday, 1 August 2013

Cinnamon and raisin bagels

I love bagels, particularly cinnamon and raisin one's, toasted for breakfast buttered they just can't be beaten. Mr Lancashire Food as you all know is rapidly becoming the expert bread baker in our household, however for the time being he is sticking to savoury bakes. I had a craving for a sweet bake so I thought I would give bagels a try after seeing a few other bloggers having a go at them recently but I wanted a sweet bagel, the kind that works with cool cream cheese or slathered (that word again !) in butter, so much so it runs down your fingers when your eating it.

I think the boiling the dough thing puts a lot of people off making bagels so I was pleased to spot that one of my favourite American food bloggers Averie Cooks had been experimenting with bagels without the boiling stage. So the game is on, using her recipe our first bagel making adventure began, I was very impressed as to how easy they were to make and even Mr LF liked them and he is not normally a fan of sweet bread recipes. The bagels freeze well but the recipe makes about 8 bagels so depending on your household size you may not need to store them at all.

What you need
  • 1 cup of warm water 
  • 1 1/2 tbsp granulated sugar
  • 2 1/4 tsp dried yeast
  • 2 1/2 cups strong white bread flour plus a little more for dusting surfaces
  • Sea salt - pinch of
  • 1 tbsp ground cinnamon
  • 3/4 cup raisins
  • Polenta for dusting the trays
What you need to do
  • Firstly activate your yeast, by mixing the warm water, sugar and dried yeast in a bowl or jug and stir together well, leave to side for about 10 minutes until the mixture is bubbling well.
  • Now in your stand mixer, place the flour and salt (if using) and start to meix gently with the dough hook attached, adding the yeast mixture, until well incorporated, the volume of yeast mixture you need to use with vary with your flour, temperature and humidity.
  • Now knead in the mixer for about 5 -7 minutes until you have a smooth elastic dough
  • Add the cinnamon and raisins and continue to knead to incorporate the raisins and cinnamon, don't be alarmed by the quantity of cinnamon it will knead in.
  • Place the dough in a bowl covered by clingfilm and allow to rise until doubled in size.
  • Tip the dough out onto a lightly floured surface pushing back any raisins that fall out
  • Divide the dough in to 8  equal sized pieces and shape into a ball, using your fingers make a hole in the middle to form a bagel.
  • Leave to rise for 30 minutes or so covered with oiled clingfilm until risen
  • Pre heat your oven to 200c / 400F
  • In a large bowl filled with hot water, place the bagels for about a minute, turn them over after about 30 seconds.
  • Place on a baking sheet sprinkled with the polenta to stop your bagels from sticking and burning on the bottom.
  • Bake for 18 -20 minutes until well risen and golden, they will smell amazing
  • Allow to cool on the baking tray and serve immediately buttered or alternatively split and toast.

August - A Quick Bite of Lancashire Food

Stosi Madi - Parkers Arms, Newton in Bowland

This month's featured foodie is the talented and multi award winning chef, Stosi of the Parker Arms in Newton in Bowland, an essential visit for any one interested in great food in Lancashire. Stosi is passionate about local food and actively seeks out the best local seasonal produce which is cooked carefully and with love to produce delicious innovative dishes, this hasn't gone unnoticed nationally as she has just been awarded National Pub Chef of the year by the Craft Guild of chefs.

Check out my earlier post of a visit to the Parkers Arms here and you will see for yourself that the Parkers Arms is an essential visit.

The Parkers Arms in stunningly located in the Trough of Bowland and is a casual but elegant venue for any meal and Parkers Pantry is a delightfully quaint in house deli full of homemade delights, made by Stosi and the team for you to take away as a memento of your visit. Stosi also runs a popular cookery school and hosts other seasonal foodie events throughout the year. I just wish I lived a little nearer !

  • What is your favourite cookery or food book or publication ?
I am an avid reader/researcher of food & food history publications so far too many to mention but Escoffier’s Le Guide Culinaire is a good companion.

  • What sentence sums up Lancashire Food to you ?
Agricultural heaven with the best meat & dairy on our doorstep

  • If you weren’t doing what you do now, what would you like to be ?
That would never be an option really, I was born to be a food entrepreneur of some kind.

  • Which piece of kit could you not do without ?
My thermomix

  • Who would join you at your ultimate dinner party and why?
The queen because she is the amazing, she evolves with the times and never stops, my mother Laudy who is my greatest inspiration and I learn something new from her everyday and Michel Bras because he turns local produce into beautiful food.

  • What advice would you give to your younger self ?
Don’t be so hasty, give it time it will come

  • Describe your style in three words
Passionate, feisty, loyal

  • What was your latest foodie gadget purchase ?
My £1600 primo bbq

  • What is your greatest achievement to date ?
My only daughter Laudy or and National pub restaurant chef of 2013 from the prestigious Craft Guild of Chefs.

  •  What is the worst mistake you have made ?
I don't see them as mistakes but valuable life lessons and I would do them all again, they made me who I am today.

  • Tell us a secret about yourself ? may be something we wouldn’t expect !
I always wanted a huge family with more than 3 children as I was an only child.

Cheese of the Month - No 08

Dewlay - Smoked Lancashire Cheese

This months featured cheese is Smoked Lancashire cheese from Dewlay, this is a genuinely smoked creamy Lancashire rather than being flavoured like a lot of smoked cheeses, available as part of their deli range this is a lovely introduction into smoked cheeses. Matured for a minimum of four months in Dewlay's cheese store this is a great cheese on its own with apples or to accompany a beer but is also a nice addition to any dish that would benefit from a smoky twist.

As its underlying cheese is a creamy Lancashire the cheese has a lovely rounded flavour and the smoking adds to the cheese unlike a smoked flavoured product.

This cheese is available from various cheesemongers, delicatessens and direct from Dewlay. The recipe we have come up with is a Lancashire Mexican hybrid - Smoked Lancashire Quesadilla, an easy recipe which can use a variety of ingredients which you have in the store cupboard / fridge.

  • Tortilla wraps (homemade or shop bought
  • Salsa (homemade or from a jar)
  • Plain yoghurt or sour cream or creme fraiche
  • Smoked Lancashire Cheese, grated or fienly sliced
  • Roasted peppers, sun dried tomatoes, finely sliced onion, chives ( whatever you fancy)
  • finely chopped turkey, chicken , ham, etc (skip if going vegetarian)

Assemble the base layer tortilla with salsa, veggies, meat and cheese and then drizzle with yoghurt, top off with a second tortilla and press down, cook in a large frying pan (no oil) over a medium heat for about 3 - 4 mins until the tortilla has coloured but not burnt, turn the quesadilla over using a plate and cook the other side for 2-3 minutes. Remove from pan and cut into pieces and serve with salad. Delicious!

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