So me and the boyfriend (let me introduce Stokesy) were peckish tonight, yeah yeah I know, no change from usual. He has been plastering ceilings today so extra hungry. But we were also not in the mood for mountains of washing up. Queue our old faithful standby of quesadillas, combined with our new standby of chorizo salad.
The quesadillas, or very flat and not very filling cheese sandwiches as Basil (another hungry friend) would call them, are great for when you are in a hurry. Just stick a dry pan on the heat, place in 1 tortilla, layer up grated cheese/ham/coriander/spring onion/peppers etc and them add your top tortilla. Fry until toasted, flip, fry again and then serve with guacamole or salsa. It is the law in our house to a dunking dippy sauce which we buy in. We are always on the look out for new ones. Currently gracing our table are Levi’s Reggae Reggae and Spanks Chilli Mein.
The chorizo salad recipe was nicked from the Moro cookbook. Up top you have a pic of the salad itself. Fried chorizo, chickpeas, parsley, tomato, red onion and dressing.
The chorizo salad recipe was nicked from the Moro cookbook. Up top you have a pic of the salad itself. Fried chorizo, chickpeas, parsley, tomato, red onion and dressing.
And the dressing, the olive oil lurking in the background is some posh stuff that my brother gave me for Christmas. Cheers Andrew! He lives in Milan so always provides good food presents. Thinking about Milan reminds me of eating burrata there. Burrata is the most amazing mozzarella style cheese, so soft and delicately creamy. Errm sorry just having a burrata moment………it is soooo good. Okay let’s get back on track….…olive oil! I only use the really good stuff in dressings where I’m going to get the best from the flavour.
Oh yeah so you'll want to know what's in the dressing. 1 garlic clove, big pinch salt, 1 tbsp red wine vinegar, 4 tbsp olive oil and a squeeze of lemon
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