Corriander, Onion and Pepper Quesadillas

These go nicely with the three bean chilli and are a doddle to make.

For each quesadilla you need:
1 flour tortilla
small handful grated cheese
1/2 sliced spring onion
1/4 finely diced pepper
large pinch fresh corriander

Place the tortilla on a hot griddle pan and then add the cheese and veggies. Fold in half and push down to brown evenly. Flip over and push down again. Serve cut into wedges.

3 Bean Chilli (v)

Obviously this can be any number of bean you want chilli. I happened to want three different versions. Today was cannellini, borlotti and kidney, but black turtle beans are also nice.

This makes a LOT so scale back if you don't want to make some for another day.

For 6-10 portions you need
2 large onions, chopped
5 cloves garlic, crushed
1 can each of cannellini, borlotti and kidney beans
2 can chopped toms
1/2 bottle mexican beer (it has to be Mexican OK, san miguel at a push but not fosters or carling please!)
1 tsp each of chilli powder, cocoa, ground cumin, ground corriander
2 tsp each of dried oregano, stock powder and sugar
black pepper
Handful chopped fresh corriander
1 tbsp sour cream for each portion (omit for vegan version)

Sautee the onion in some olive oil for about 5-10 mins. Add the spices and herbs and cocoa and heat through. Add the garlic. Deglaze the pan with one of the tins of toms. Add the remaining toms and beans and beer. Season. Bring to the boil and simmer for about 15-20 mins. Serve with a dollop of sour cream and some quesadillas.

Baklava

Crispy. Sweet. Nutty. Moreish (and moorish lol). A delicious dessert/sweet snack :)

For about 18 squares you need
1 pack filo pastry
100g butter, melted
350g mixed nuts (use pistachios for authenticity but if that's too expensive then a mix of almonds and pistachios also works well)
300ml water
500g caster sugar
juice half lemon and 4 thick shavings of lemon rind
2 tbsp rose water
2 tbsp orange flower water
2 tsp ground cinnamon

Begin by making the syrup by placing the sugar, lemon juice, lemon rind and water in a pan and heating gently. Once the sugar has dissolved boil rapidly for 5 mins. Remove from the heat and add the rose and orange flower water. Leave to cool.

Meanwhile roughly chop the nuts and mix in the cinnamon. Brush the filo sheets with butter. Lay 3 in the bottom of a baking tin (I use a small swiss roll tin) then cover with the chopped nuts and cinnamon. Top with the remaining 3 sheets of pastry and fold over the excess. Score into bite sized pieces. Bake at 160 degrees for about 30 mins. Once out of the oven strain and pour over the syrup and leave to soak in. Delicious with a strong coffee. Or greek yogurt. Or on its own...

Blue Cheese Dip

Quick. Simple. Tasty.

Simply blitz one pack of blue cheese (I used dolcelatte) with a small tub of sour cream. Eat with chips. Delish.

Greek Salad

A yummy, refreshing salad for lovely hot days like today :)

For 3-4 portions you need:
1 block good quality feta
1 red onion, chopped into rough chunks
1 red and 1 orange pepper, cut into rough chunks
1/2 cucumber, cut into rough chunks
olives (I like green pitted ones personally)
2-3 tomatoes, cut into rough chunks
1 tbsp red wine vinegar
3 tbsp good quality olive oil
pepper
1 tsp dried oregano
1/2 tub semi dried tomatoes

Mix everything together in a bowl. Serve with pitta, houmous etc as part of a mezze platter.

Ricotta Rasmalai

I made packet rasmalai a few weeks ago and they were yumsome, but somehow a bit guilt inducing as they were a packet mix at the end of the day. This recipe for rasmalai is totally grow-your-own-lentils-homemade and if you really want to push the boat out I guess you could make your own ricotta. But I couldn't be arsed.

For about 30 squares you need:
750g ricotta (3 tubs)
1/2 cup vanilla sugar
1 litre milk
1/4 cup caster sugar
cardommon
cinammon
saffron

Begin by mixing the ricotta with 1/2 cup vanilla sugar. Tip into a greased swiss roll tin and bake at 150 degrees for about 45 mins (it's done when it's set and is starting to come away from the sides of the tin). Leave to cool and then cut into about 30 squares. Meanwhile heat the milk with the remaining sugar and spices. Bring to the boil and then switch off the heat and leave to cool. Place the ricotta squares into a serving dish/tub and pour over the milk. Leave to cool and infuse over night and then enjoy.