Sunday, May 14, 2006
Mushroom and Spinach Quesadillas
The weather was horrible today. It was raining quite heavily for most of the day, so we were somewhat disinclined to leave our apartment, let alone go to Dun Laoghaire. I first had my usual grizzle about Ireland, the Irish weather and the lack of fun things to do here on a weekend. Then Lofty and I had a bit of a discussion about my attitude and finally, I had to admit that I had been just a tad negative of late. So, I've made a springtime resolution: From now on I will focus as much as I can on the good things in life and try to ignore everything else. We'll see how long I last with that... Although, coming to think of it, I used to be a very balanced and happy person. Dublin is somehow getting to me. I really miss the sun.Dinner was both a result of our decision to skip the market for this week and of my longing for warmth and sunshine: Mushroom and spinach quesadillas with salsa and guacamole.
4 flour tortillasQuesadillas are a brilliant snack for a relaxed summer evening. They are easy to make and, if you have the two basic ingredients - tortillas and cheese - they can be filled with just about anything (or just served plain) and still be yummy. Serve them as a starter before a barbecue with a Margherita or some homemade lemonade and you won't need to travel abroad anymore. Your holiday will come to you. -- Well, almost anyway.
1 cup grated cheese (any cheese that melts easily can be used; my favourite is a combination of cheddar and mozzarella)
½ onion, finely chopped
1 garlic clove, finely chopped
1 handful of mushrooms, finely chopped (I used button mushrooms, but oyster mushrooms are quite nice in this recipe too)
2 handfuls of spinach
1 tbsp lime juice
a good pinch of cumin
a pinch of chilli
a pinch of freshly grated nutmeg
salt and pepper to taste
olive oil for frying
salsa verde and guacamole to serve (my recipes for both dishes can be found here)
Heat 2 tablespoons of olive oil in a large, shallow frying pan. Add the onions and fry until translucent, about 5 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms have released all liquid and are beginning to brown. Add the cumin and chilli, and fry for a few seconds until fragrant. Add the spinach and limejuice and cook until the spinach has collapsed. Season to taste with nutmeg, salt and pepper.
Lay out 2 of the tortillas on a flat surface. Spread a quarter of the cheese evenly over each. Top with the spinach mixture followed by the remaining cheese. Press to seal.
Heat a large shallow frying pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Add a quesadilla and cook until golden brown, about 3 minutes. Turn and fry the other side. Repeat with the other quesadilla. Slice into wedges and serve with salsa and guacamole.
Christine at 8:50 pm
