I know Quesadillas are technically Mexican, but the whole idea is simply cheese and some other ingredients trapped inside a tortilla to create melted awesomeness. I took this idea really liberally and made quesadillas with goat’s cheese, feta, beetroot and chopped herbs. Yes I am probably as far as I could be from real quesadillas, but it was really good and sometimes you just have to use what’s left in the fridge.
This can hardly be called a recipe but you will need:
- Goat’s cheese (the crumbly kind)
- Feta cheese (blue cheese would be amazing too now that I think of it…)
- Chopped herbs (I had chives, parsley and wild rocket).
- Tortillas (fresh corn ones if you can, it tastes nothing like the Old El Paso/Sainsbury’s/Discovery flour tortillas – sadly I only had that kind this time).
Start by heating up a non-stick frying pan. Throw a tortilla in there (no oil or butter!) and leave it until golden. Turn it around and start adding the cheeses. On top of the cheese add the beetroot and the chopped herbs. Fold the tortilla in two and make sure it is gold on both sides. To serve, I like to cut the quesadillas in triangles and dip them in some kind of salsa/sour cream. Voila, easy, healthy lunch in 10 minutes or less (I am competing with Mr Oliver here!).
Making food to bring to uni can be a bit of a bitch, as it requires too much preparation or doesn’t fill you up enough (I suffer from the latter as my metabolism works at the speed of light). And there isn’t a microwave anywhere. My solution to this has been making a humongous sandwich every day. Current favourite is this:
It’s quick to prepare as you can make the filling on monday morning and have it last to Thursday. Replenish the bread and salad stocks if necessary mid-week. You need:
- 3 peppers
- Rocket/baby leaf salad
- Cottage cheese (can be exchanged for hummus if you’re a chickpea fanatic)
- Feta cheese (Sainsbury’s value for 50p works well as is doesn’t need to be fancy… and it’s cheap)
- Good bread in thick slices – this is usually the trickiest thing to get a hold of in London. I’m lucky living close to a Turkish bakery (Pekünlü on Shacklewell lane for the Dalstonites out there, super nice and super cheap. Got a sesame and aniseed batch this week for 80p) but the high street supermarkets usually have something in their bake-sections.
Roast the peppers in the oven with a drizzle of olive oil and some Herbamare (staple in Sweden, if you don’t fancy swinging by your nearest Holland & Barret to pick some up you can just use salt). Roasting is easily done at the bottom of the oven whilst you make dinner some night.When they have cooled off, mix them with the cottage cheese and crushed feta cheese. Spread this onto your bread, add some pepper from the mill and cut down some herbs if you happen to have some. Because the sandwich contains so much cheese and stuff it keeps you full for longer. Or at least that’s my theory!
This sandwich is way cheaper than eating at uni, as the ingredients cost about £7 altogether and last you for four days (1,75/day). It also tickles the tastebuds more than the packed sandwiches sold at the uni outlets!