11/25/15 recipe -Taste USA

Wednesday, November 25, 2015

Spiced bananas

How to make Spiced bananas recipe

Serves 8

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
8 bananas, peeled
2 tablespoons lemon juice
8 tablespoons light muscavado sugar
50 g (2 oz) butter, softened
1 teaspoon cinnamon
Rum mascarpone cream
250 g (8 oz) mascarpone cheese
2 tablespoons rum
1–2 tablespoons granulated sugar

Method:
Put each banana on a double piece of foil. Drizzle over the lemon juice and sprinkle 1 tablespoon of the brown sugar on each banana.

Beat together the butter and cinnamon in a bowl until creamy, then spoon over the bananas. Wrap each banana tightly in the foil and cook over a barbecue or under a preheated medium grill for 10 minutes.

Meanwhile, make the rum mascarpone cream. Mix together the mascarpone, rum and sugar in a bowl.Unwrap the bananas and slice thickly. Serve immediately with the rum mascarpone cream.

For BBQ pineapple with rum butter glaze, cut off the top and base of 1 large fresh pineapple and slice off the skin, then cut into quarters and remove the core from each quarter. Slice the quarters across into 2.5 cm (1 inch) thick triangular slices.

Sprinkle both sides with a little caster sugar and cook over a barbecue for 5–6 minutes or until lightly caramelized. Meanwhile, melt 75g (3 oz) butter in a small pan, then add 75g (3 oz) demerara sugar and the juice of ½ lime.

Scrape out the seeds of 1 vanilla pod and add to the pan with 2 tablespoons dark rum. Stir until the mixture has melted and bubbled to form a smooth glaze. Place the pineapple slices on a plate, spoon over the rum butter and serve immediately with ice cream.

Spiced bananas

Cherry and cinnamon zabaglione

How to make Cherry and cinnamon zabaglione recipe

Serves 4

Preparation time 10 minutes, Cooking time about 12 minutes

Ingredients:
4 egg yolks
125 g (4 oz) caster sugar
150 ml (¼ pint) cream sherry
large pinch of ground cinnamon, plus extra to decorate
400 g (13 oz) can black cherries in syrup

Method:
Pour 5 cm (2 inches) water into a medium saucepan and bring to the boil. Set a large heatproof bowl over the pan, making sure that the water does not touch the base of the bowl.

Reduce the heat so that the water is simmering, then add the egg yolks, sugar, sherry and cinnamon to the bowl. Whisk for 5–8 minutes or until very thick and foamy and the custard leaves a trail when the whisk is lifted above the mixture.

Drain off some of the cherry syrup and then tip the cherries and just a little of the syrup into a small saucepan. Warm through, then spoon into 4 glasses.

Pour the warm zabaglione over the top and serve dusted with cinnamon and with amaretti biscuits.

For raspberry zabaglione, put 225 g (7½ oz) raspberries, reserving 12 for decoration, in a food processor or blender with a squeeze of lemon juice and blitz to a purée.

Push through a sieve to remove the seeds and set aside. Make the zabaglione as above and when ready pour into 4 glasses. Swirl through the raspberry purée to create a ripple effect and decorate with the reserved raspberries. Serve with biscotti.

Cherry and cinnamon zabaglione

Heavenly chocolate puddings

How to make Heavenly chocolate puddings recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
100 g (3½ oz) milk chocolate, broken up
50 g (2 oz) unsalted butter
40 g (1½ oz) cocoa powder
75 g (3 oz) golden caster sugar
2 eggs, separated
1 teaspoon vanilla extract
4 tablespoons single cream
icing sugar, for dusting

Method:
Melt the chocolate and butter in a large mixing bowl placed over a pan of barely simmering water, making sure the surface of the water does not touch the bowl.

Remove from the heat, add the cocoa powder, 50 g (2 oz) of the sugar, the egg yolks, vanilla extract and cream and beat the mixture to a smooth paste.

Whisk the egg whites in a clean bowl until peaking and gradually whisk in the remaining sugar. Use a large metal spoon to fold a quarter of the meringue into the chocolate mixture to lighten it, then fold in the remainder.

Spoon the mixture into 4 small ramekin dishes or similar-sized ovenproof dishes.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 8–10 minutes or until a very thin crust has formed over the surface. Dust with icing sugar and serve immediately.

For boozy chocolate puddings, stir 2 tablespoons brandy, rum or orange liqueur into the mixture with the cream. Continue as above.

Heavenly chocolate puddings

Asparagus and taleggio pizza

How to make Asparagus and taleggio pizza recipe

Serves 2

Preparation time 5 minutes, Cooking time 10 minutes

Ingredients:
5 tablespoons passata (sieved tomatoes)
1 tablespoon red pesto
pinch of salt
1 large ready-made garlic pizza bread
250 g (8 oz) Taleggio cheese, derinded and sliced
250 g (8 oz) cherry tomatoes, halved
175 g (6 oz) fine asparagus spears, trimmed
2 tablespoons olive oil
pepper
a few basil leaves

Method:
Mix together the passata, pesto and salt in a small bowl and spread the mixture over the top of the garlic pizza bread. Top with the Taleggio, cherry tomatoes and asparagus spears and drizzle with the oil.

Bake the pizza directly on the oven shelf or on a pizza tray at the top of a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until the asparagus is tender and the pizza base is crisp.

Grind some pepper over the top and scatter over basil leaves before serving.

For artichoke, egg & Parma ham pizza, omit the red pesto and spread the passata and salt over the pizza bread as above, then top with a 400 g (13 oz) can artichoke hearts, drained and quartered, 8 slices of Parma ham torn into shreds and 3 handfuls of chopped pitted black olives.

Break a small egg into the centre of the pizza, then top with 250 g (8 oz) torn mozzarella pieces and some basil leaves. Bake as above.

Asparagus and taleggio pizza

Mango curry

How to make Mango curry Recipe

Serves 4

Preparation time 10 minutes, Cooking time 8–10 minutes

Ingredients:
1 tablespoon vegetable oil
1 teaspoon mustard seeds
1 onion, halved and thinly sliced
15–20 curry leaves, fresh or dried
½ teaspoon dried red chilli flakes
1 teaspoon peeled and grated fresh root ginger
1 green chilli, deseeded and sliced
1 teaspoon ground turmeric
3 ripe mangoes, peeled, stoned and thinly sliced
400 ml (14 fl oz) natural yogurt, lightly beaten
salt

Method:
Heat the oil in a large saucepan until hot, add the mustard seeds, onion, curry leaves and chilli flakes and fry, stirring, for 4–5 minutes or until the onion is lightly browned.

Add the ginger and chilli and stir-fry for 1 minute, then add the turmeric and stir to mix well.

Remove the pan from the heat, add the mangoes and yogurt and stir continuously until well mixed. Season to taste with salt.

Return the pan to a low heat and heat through for 1 minute, stirring continuously. (Do not let it boil or the curry will curdle.) Serve immediately with 4 warm chapattis.

For aubergine & pea curry, heat 3 tablespoons sunflower oil in a large frying pan until hot, then add 4 peeled and cubed medium-sized potatoes, 1 aubergine, cut into small chunks, 150 g (5 oz) frozen peas, 2 finely sliced onions, 2 crushed garlic cloves, 1 tablespoon ginger paste and 2 tablespoons medium curry powder.

Stir-fry for 3–4 minutes or until the onion has softened and is turning golden, then pour in 600 ml (1 pint) chicken or vegetable stock and cook for 10–15 minutes or until the stock has reduced. Stir in 150 ml (¼ pint) crème fraîche and serve with naan bread.

Mango curry

Spring garden pasta salad

How to make Spring garden pasta salad recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 10 minutes

Ingredients:
4 tablespoons extra virgin olive oil
1 garlic clove, crushed
finely grated rind and juice of ½ lemon
6 spring onions, thinly sliced
175 g (6 oz) dried fusilli
150 g (5 oz) asparagus tips, cut into 2.5 cm (1 inch) pieces
150 g (5 oz) green beans, trimmed and cut into 2.5 cm (1 inch) pieces
50g (2 oz) fresh or frozen peas
1 buffalo mozzarella cheese ball, drained and torn into small pieces
50 g (2 oz) watercress
2 tablespoons roughly chopped parsley
2 tablespoons snipped chives
8 basil leaves, torn
salt and pepper

Method:
Mix the oil, garlic, lemon rind and juice and spring onions together in a large, non-metallic serving bowl and leave to infuse while you cook the pasta.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente, adding the asparagus, beans and peas 3 minutes before the end of the cooking time.

Drain the pasta and vegetables lightly, then stir into the prepared dressing. Set aside in a cool place until cooled to room temperature.

Stir the remaining ingredients into the pasta salad. Season with salt and pepper, then leave the dish to stand for at least 5 minutes for the flavours to mingle before serving.

For sugar snap pea & broad bean salad, make the dressing and cook the pasta as above, replacing the asparagus tips with 150 g (5 oz) sugar snap peas and the green beans with 150 g (5 oz) broad beans.

Cut the sugar snap peas in half and add them, together with the beans, to the pan 3–5 minutes before the end of the pasta cooking time. Replace the watercress with 50 g (2 oz) rocket.

Spring garden pasta salad

Cheesy polenta and mushrooms

How to make Cheesy polenta and mushrooms recipe

Serves 4

Preparation time 10 minutes, Cooking time 15 minutes

Ingredients:
400 g (13 oz) mixed wild mushrooms, such as porcini, girolles and chanterelles
25 g (1 oz) butter
2 garlic cloves, chopped
5 whole sage leaves
50 ml (2 fl oz) dry vermouth
salt and pepper
Polenta
750 ml (1¼ pints) water
200 g (7 oz) instant polenta
50 g (2 oz) Parmesan cheese, freshly grated
50 g (2 oz) butter, cubed

Method:
Brush away any soil and grit from the mushrooms with a moist cloth, then slice the porcini and tear any other large mushrooms in half. Set aside.

Melt the butter in a large frying pan over a medium-high heat. Add the garlic, sage and the dense, tougher mushrooms and cook for 2–3 minutes. Add the remaining mushrooms, season with salt and pepper and cook for 2–3 minutes until soft and cooked through. Pour in the vermouth and cook, stirring, for 1 minute.

For the polenta, bring the measurement water to the boil in a large, heavy-based saucepan. Put the polenta in a jug and pour into the water in a slow but steady stream, stirring vigorously with a wooden spoon to prevent any lumps forming.

Reduce the heat to a slow simmer and cook, stirring frequently, for about 5 minutes, or until the polenta is thick and comes away from the side of the pan. Stir in the butter and season with salt and pepper.

Divide the polenta between 4 serving plates, then top with the mushrooms.

For cheesy polenta with mushrooms & tomato, cook the mushrooms as above, but replace the rosemary with 3 chopped thyme sprigs and use 150 ml (¼ pint) full-bodied red wine instead of the vermouth. When the wine has boiled for 1 minute, stir in 300 ml (½ pint) passata.

Season with salt and pepper and bring to the boil, then simmer for 5 minutes. Cook the polenta as above, then gradually stir in the cheese. Serve with the mushroom and tomato mixture.

Cheesy polenta and mushrooms

Mushroom stroganoff

How to make Mushroom stroganoff recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
15 g (½ oz) butter
2 tablespoons olive oil
1 onion, thinly sliced
4 garlic cloves, finely chopped
500 g (1 lb) chestnut mushrooms, sliced
2 tablespoons wholegrain mustard
250 ml (8 fl oz) crème fraîche
salt and pepper
3 tablespoons chopped parsley, to garnish

Method:
Heat the butter and oil in a large frying pan, add the onion and garlic and fry gently until softened and beginning to brown.

Add the mushrooms to the pan and cook until softened and beginning to brown. Stir in the mustard and crème fraîche and just heat through. Season to taste with salt and pepper, then serve immediately, garnished with the chopped parsley.

For mushroom soup with garlic croûtons, cook the mushrooms as above. Remove the crusts from 2 thick slices of day-old white bread and rub with 2 halved garlic cloves. Cut the bread into cubes.

Fry the cubes of bread in a shallow depth of vegetable oil in a frying pan, turning continuously, for 5 minutes or until browned all over and crisp. Drain on kitchen paper. After adding the mustard and crème fraîche to the mushroom mixture as above,

add 400 ml (14 fl oz) boiling vegetable stock, then purée the mixture in a food processor or blender until smooth. Serve in warmed bowls, topped with the croûtons and garnished with the chopped parsley.

Mushroom stroganoff

Red pepper and cheese tortellini

How to make Red pepper and cheese tortellini recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 15 minutes

Ingredients:
2 red peppers
2 garlic cloves, chopped
8 spring onions, finely sliced
500 g (1 lb) fresh cheese-stuffed tortellini or any other fresh stuffed tortellini
175 ml (6 fl oz) olive oil
25 g (1 oz) Parmesan cheese, finely grated
salt and pepper

Method:
Cut the peppers into large pieces, removing the cores and seeds.

Lay skin side up on a grill pan and cook under a preheated grill until the skin blackens and blisters. Transfer to a plastic bag, tie the top to enclose and leave to cool, then peel away the skin.

Place the peppers and garlic in a food processor or blender and blend until fairly smooth. Stir in the spring onions and set aside.

Cook the tortellini in a large saucepan of boiling water according to the packet instructions until al dente. Drain and return to the pan.

Stir the pepper mixture into the pasta, add the oil and Parmesan and toss together. Season to taste with salt and pepper and serve immediately.

For warm ham & red pepper tortellini salad, grill and peel the red peppers as above, then thinly slice the flesh. While the tortellini is cooking, thinly slice 1 red onion.

Drain the pasta and toss with 125 g (4 oz) chopped cooked ham, 200 g (7 oz) rocket leaves and the onion and red peppers. Serve immediately.

Red pepper and cheese tortellini

Curried couscous salad

How to make curried couscous salad recipe

Serves 4

Preparation time 15 minutes

Ingredients:
juice of 1 orange
2 teaspoons mild curry paste
200 g (7 oz) couscous
50 g (2 oz) sultanas
300 ml (½ pint) boiling water
250 g (8 oz) smoked mackerel fillets
1 small red onion, finely chopped
½ red pepper, cored, deseeded and diced
2 tomatoes, chopped
small bunch of fresh coriander, roughly chopped
pepper

Method:
Put the orange juice and curry paste into a heatproof bowl and stir together. Add the couscous, sultanas and a little pepper, then pour over the boiling water and fork together. Cover and leave to stand for 5 minutes or according to the packet instructions until the liquid has been absorbed.

Meanwhile, peel the skin off the mackerel fillets and break the flesh into large flakes, discarding any bones.

Add the mackerel, onion, red pepper and tomatoes to the couscous and fork together lightly. Sprinkle the chopped coriander over the top, spoon on to plates and serve immediately.

For curried couscous salad with lamb cutlets, mix together 4 tablespoons natural yogurt and 1 teaspoon mild curry paste in a non-metallic dish. Add 12 lamb cutlets and coat evenly in the mixture.

Prepare the couscous salad as above, omitting the mackerel. Heat 2 tablespoons vegetable oil in a large griddle pan over a high heat, add the lamb and fry for 3 minutes on each side or until cooked through. Serve the lamb on the couscous salad, garnished with chopped coriander.

Curried couscous salad

Panzanella salad

How to make Panzanella salad recipe

Serves 4

Preparation time 15 minutes, plus standing

Ingredients:
600 g (1¼ lb) large tomatoes
1 tablespoon sea salt
150 g (5 oz) ciabatta bread
½ red onion, finely chopped
handful of basil leaves, plus extra to garnish
1 tablespoon red wine vinegar
2 tablespoons olive oil
12 pickled white anchovies, drained
salt and pepper

Method:
Roughly chop the tomatoes into 1.5 cm (¾ inch) pieces and put them in a non-metallic bowl. Sprinkle over the sea salt and leave to stand for 1 hour. Remove the crusts from the ciabatta and tear the bread into rough chunks.

Give the tomatoes a good squash with clean hands, then add the bread, onion, basil, vinegar and oil. Season to taste with salt and pepper. Mix together carefully and transfer to serving plates. Garnish with the drained anchovies and basil leaves and serve.

For tomato & bean salad, finely slice 1 red onion, cover with 4 tablespoons red wine vinegar and leave to stand for about 30 minutes. Cut 150 g (5 oz) ciabatta bread into chunks and place in a roasting tin.

Drizzle with olive oil, season with salt and pepper and add 2 sprigs of thyme. Cook the ciabatta in a preheated oven, 190°C (375°F), Gas Mark 5, for 8 minutes or until golden and crispy. Dice 300 g (10 oz) tomatoes and put them in a large bowl.

Add a drained 400 g (13 oz) can borlotti beans, a drained 400 g (13 oz) can cannellini beans and 1 bunch of chopped basil. Remove the onion from the vinegar, reserving the vinegar, and add to the salad with 12 drained pickled white anchovies.

Add 1 teaspoon Dijon mustard to the reserved vinegar and whisk in 5 tablespoons olive oil. Season with salt and pepper. Add the dressing to the salad, toss thoroughly and serve garnished with the ciabatta croûtons.

Panzanella salad

Green curry with straw mushrooms

How to make Green curry with straw mushrooms recipe

Serves 4

Preparation time 10 minutes, Cooking time 10 minutes

Ingredients:
300 ml (½ pint) coconut milk, plus extra for drizzling
40 g (1½ oz) green curry paste
300 ml (½ pint) vegetable stock
2 aubergines, roughly chopped into large chunks
40 g (1½ oz) soft brown sugar
4 teaspoons soy sauce
25 g (1 oz) fresh root ginger, peeled and finely chopped
425 g (14 oz) can straw mushrooms, drained
50 g (2 oz) green pepper, cored, deseeded and thinly sliced
salt

Method:
Put the coconut milk and curry paste in a saucepan over a medium heat and stir well. Pour in the stock, then add the aubergines, sugar, soy sauce, ginger, and salt to taste.

Bring to the boil and cook, stirring, for 5 minutes. Add the mushrooms and green pepper, reduce the heat and cook for 2 minutes until piping hot.

Serve in bowls, drizzled with a little extra coconut milk.

For vegetable korma, heat 1 tablespoon vegetable oil in a large saucepan, add 1 finely diced onion, 3 bruised cardamom pods, 2 teaspoons each of ground cumin and ground coriander and ½ teaspoon turmeric and cook over a low heat for 5–6 minutes or until the onion is light golden.

Add 1 deseeded and chopped green chilli, 1 crushed garlic clove and a thumb-sized piece of fresh root ginger, peeled and grated, and cook for 1 minute, then add a selection of 425 g (14 oz) prepared mixed vegetables, such as cauliflower, peppers, carrots and courgettes, and cook for a further 5 minutes.

Remove the pan from the heat and stir through 200 ml (7 fl oz) yogurt and 2 tablespoons ground almonds. Serve sprinkled with chopped coriander and accompanied with basmati rice.

Green curry with straw mushrooms

Sweetcorn and pepper frittata

How to make Sweetcorn and pepper frittata recipe

Serves 4

Preparation time 10 minutes, Cooking time about 10 minutes

Ingredients:
2 tablespoons olive oil
4 spring onions, thinly sliced
200 g (7 oz) can sweetcorn, drained
150 g (5 oz) bottled roasted red peppers in oil, drained and cut into strips
4 eggs, lightly beaten
125 g (4 oz) strong Cheddar cheese, grated
small handful of chives, finely chopped
salt and pepper

Method:
Heat the oil in a frying pan with an ovenproof handle, add the spring onions, sweetcorn and red peppers, and cook for 30 seconds.

Add the eggs, Cheddar, chives and salt and pepper to taste and cook over a medium heat for 4–5 minutes or until the base is set.

Place the pan under a preheated hot grill and cook the omelette for 3–4 minutes or until golden and set. Cut into wedges and serve immediately with a green salad and crusty bread.

For courgette, pepper & Gruyère frittata, cook the spring onion and red peppers as above, replacing the sweetcorn with 200 g (7 oz) finely chopped courgettes.

Add the eggs, 125 g (4 oz) grated Gruyère cheese (instead of the Cheddar) 4 tablespoons chopped mint (instead of the chives), season and cook as above.

Sweetcorn and pepper frittata

Vegetable and tofu stir-fry

How to make Vegetable and tofu stir-fry recipe

Serves 4

Preparation time 10 minutes, Cooking time 7 minutes

Ingredients:
3 tablespoons sunflower oil
300 g (10 oz) firm tofu, cubed
1 onion, sliced
2 carrots, sliced
150 g (5 oz) broccoli, broken into small florets and stalks sliced
1 red pepper, cored, deseeded and sliced
1 large courgette, sliced
150 g (5 oz) sugar snap peas
2 tablespoons soy sauce
2 tablespoons sweet chilli sauce
125 ml (4 fl oz) water
To garnish
chopped red chillies
Thai or ordinary basil leaves

Method:
Heat 1 tablespoon of the oil in a wok or large frying pan until starting to smoke, add the tofu and stir-fry over a high heat for 2 minutes or until golden. Remove with a slotted spoon and keep warm.

Heat the remaining oil in the pan, add the onion and carrots and stir-fry for 1½ minutes. Add the broccoli and red pepper and stir-fry for 1 minute, then add the courgette and sugar snap peas and stir-fry for 1 minute.

Mix together the soy and chilli sauces and measurement water and add to the pan with the tofu. Cook for 1 minute. Serve in bowls, garnished with chopped red chillies and basil leaves.

For vegetable & cashew stir-fry, heat 1 tablespoon sunflower oil in a wok or large frying pan, add 2 red chillies, deseeded and sliced, 2 onions, cut into thin wedges and ¼ teaspoon freshly ground black pepper and cook for 2 minutes.

Ingredients:Ingredients:Add the vegetables as above and stir-fry until tender. Toss through 2 tablespoons soy sauce and 1 tablespoon sugar. Sprinkle with basil leaves and 200 g (7 oz) toasted cashew nuts. Serve immediately with jasmine rice.

Vegetable and tofu stir-fry

Broad bean and goats cheese salad

How to make Broad bean and goats cheese salad recipe

Serves 4

Preparation time 10 minutes, Cooking time 15–20 minutes

Ingredients:
250 g (8 oz) ripe tomatoes
2 garlic cloves, peeled
5 tablespoons extra virgin olive oil
1 tablespoon good-quality aged balsamic vinegar
300 g (10 oz) fresh or frozen broad beans
300 g (10 oz) dried farfalle
200 g (7 oz) goats’ cheese, crumbled
20 basil leaves, torn
salt and pepper

Method:
Put the tomatoes and garlic in a food processor or blender and whizz until the tomatoes are finely chopped. Tip into a large bowl and stir in the oil and vinegar. Season with salt and pepper.

Cook the broad beans in a saucepan of boiling water until tender (6–8 minutes for fresh broad beans or 2 minutes for frozen). Drain, refresh under cold running water and drain again. Peel off the skins. Stir the beans into the tomato mixture and leave them to marinate while you cook the pasta.

Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, refresh under cold running water and drain again.

Stir the pasta into the tomato and broad bean mixture. Add the goats’ cheese and basil, then toss gently. Season to taste with salt and pepper. Leave to stand for at least 5 minutes before serving.

For fresh soya bean & pecorino farfalle salad, prepare the tomato and garlic mixture as above, replacing the broad beans with 250 g (8 oz) frozen or fresh soya beans, cooked for 3 minutes.

Cook the pasta as above and stir into the soya bean mixture. Omit the goats’ cheese and basil and stir in 60 g (2¼ oz) shaved pecorino cheese and 3 tablespoons finely chopped mint or parsley.

Broad bean and goats cheese salad

Ricotta and red onion tortillas

How to make Ricotta and red onion tortillas recipe

Serves 1

Preparation time 10 minutes, Cooking time 4–5 minutes

Ingredients:
40 g (1½ oz) ricotta cheese
½ red onion, thinly sliced
1 tomato, finely chopped
¼ green chilli, deseeded and finely chopped
1 tablespoon chopped fresh coriander
2 small soft flour tortillas
olive oil, for brushing

Method:
Mix together the ricotta, onion, tomato, chilli and coriander in a bowl.

Heat a ridged griddle pan until hot. Brush the tortillas with a little oil, add to the pan and cook very briefly on each side.

Spread half the ricotta mixture over one half of each tortilla and fold over the other half to cover. Serve immediately with a green salad.

For Mexican quesadillas, mix together ½ cored, deseeded and chopped red pepper, 1 finely sliced spring onion, 25 g (1 oz) grated Cheddar cheese, 3 pieces of drained jalapeño pepper from a jar and 1 tablespoon chopped fresh coriander in a bowl.

Spread the mixture on 1 tortilla and place the other tortilla on top. Place in a nonstick frying pan and cook over a medium heat until the cheese melts.

Flip over and cook on the other side for a few more minutes. Slide on to a plate, cut into quarters and serve with guacamole and soured cream.

Ricotta and red onion tortillas

Flatbread pizzas with blue cheese

How to make Flatbread pizzas with blue cheese recipe

Serves 4

Preparation time 5 minutes, Cooking time 7–8 minutes

Ingredients:
4 x 20 cm (8 inch) Mediterranean flatbreads
200 g (7 oz) Gorgonzola or dolcelatte cheese, crumbled
8 slices of prosciutto
50 g (2 oz) rocket leaves extra virgin olive oil, for drizzling
pepper

Method:
Put the flatbreads on 2 baking sheets and scatter the centres with the blue cheese.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 7–8 minutes or until the bases are crisp and the cheese has melted.

Top the pizzas with the prosciutto and rocket leaves, season with pepper and drizzle with oil. Serve immediately.

For naan pizzas, put 4 naan breads on 2 baking sheets and spread 1 tablespoon passata (sieved tomatoes) over each one. Add 200 g (7 oz) sliced mozzarella cheese and top with some drained mixed mushroom antipasto from a jar and a few thyme leaves. Bake as above until the cheese has melted.

Flatbread pizzas with blue cheese