“Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.”
Marcel Boulestin
Marcel Boulestin
I made a vegetarian filling this time & using cannellini beans. Didn’t reveal the ingredients to the kids as the lad will not touch his lentils. They had a fine time trying to figure out what was inside, & finally decided it was a mince. Let sleeping dogs lie…which is what i did. They loved the quesidillas!
Ingredients:
1 1/4 cup plain flour
1/2cup wholewheat
1 1/2t baking powder
1t salt
2T oil
Method:
1 1/4 cup plain flour
1/2cup wholewheat
1 1/2t baking powder
1t salt
2T oil
Method:
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Sift the flours with the baking powder and salt.
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Add the oil & mix through with fingertips. Add enough water & knead to a pliable smooth dough,knead well. Cover & leave to rest for about an hour.
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Make small walnut sized balls of dough & roll out as thin as possible. That is usually the trick for a good tortilla.
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Put on a hot griddle, cook for 2-3 minutes, till small bubbles appear. Turn 7 cook the other side for a further 2 minutes.
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Take off & keep warm.
Ingredients:
250gms cannelini beans soaked overnight
4 cloves garlic
2-3 bay leaves
Salt to taste
1 small bunch fresh coriander; chopped
2-3 green chillies; chopped
1 small onion; chopped
Juice of 1 lime
Method:
Pressure cook the beans with the salt, bay leaves & garlic for 20-25 minutes till soft.
Strain, pick out bay leaves & discard. mash the beans roughly with a masher.I did it in my processor because the son cannot stand beans & I wasn’t going to risk a refusal!
Mix in the lime juice, finely chopped green chillies, fresh coriander & onion. Adjust seasoning if required.
Heat the grill pan. Take a tortilla, & cover half with the bean mix. Top with roasted bell peppers, onions & corn. Top with grated mozzarella.
Fold over & brush lightly with oil. place on grill pan for 1-2 minutes each side till the cheese melts.
Serve with fresh tomato salsa & sour cream.