Quesadillas and courgette cake – Everyone’s kitchen

Menu of the day
Quesadilla with side salad
Courgette cake

Harvest of the day
For the Quesadilla: Chives, coriander, parsley, tomatoes
For the side salad: Tomatoes, lettuces, rocket
For the courgette loaf: courgettes

Quesadillas with side salad

Ingredients
Large flour tortillas
Grated cheese
Olive oil or butter
Filling we’ve chosen:

  • Avocado with soya sauce
  • Chopped pepper
  • Chopped coriander, parsley and chives
  • Cooked mushroom with sage
  • Green tomato chutney made by Sue!

Method
Heat the tortillas until air pockets form:
Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.
Add whatever additional ingredients you choose.

Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelette.

Courgette cake

Ingredients
350 g courgette (about 2 medium)
2 lemons finely grated
100 g light brown soft sugar
80 g caster sugar
120 ml sunflower oil
60 ml unsweetened non-dairy milk
60 ml lemon juice
260 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt

Instructions
Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.
Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.
Whisk until well combined.
Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.
Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.
Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Thank you for another great session!

Ula, photographer!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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