Quesadillas with Quacamole & Fresh Tomato Salsa

This Tex-Mex dish is quick to prepare and makes a nice snack or meal. The dips are also great with tortilla chips or any Tex-Mex food, such as burritos or fajitas.

Quesadilla filling: (makes 3-4)

cheese (grated)

half a small red onion (chopped)

tomato (peeled, de-seeded and diced)

bunch of fresh coriander (coarsely chopped)

fresh chili (finely chopped)

tortilla bread (2 for each quesadilla)

- Mix all the ingredients together in a bowl.

- Heat a dry frying pan on a medium to medium high heat until hot, add a tortilla and cover with the filling. Then add the second on top to form a 'sandwich' and press it down to help the cheese stick the two pieces together. Continue cooking until the tortilla is slightly browned, then turn over and fry the other side.

Quacamole:

2 ripe avocados (peeled and mashed)

1-2 tomatoes (peeled, de-seeded and diced)

half a small red onion (finely chopped)

a small clove of garlic (crushed)

lime juice

salt

pepper

(fresh coriander)

- Mix all the ingredients together. You can keep the avocado stone in the dip until it's served as it prevents the quacamole from turning brown.

Fresh Tomato Salsa:

4-6 tomatoes (peeled, de-seeded and chopped)

1/4 cucumber (de-seeded and chopped)

half a small red onion (finely chopped)

fresh chili (finely chopped)

fresh coriander (chopped)

salt

pepper

lime juice

- Mix all the ingredients together and serve soon after making it as it gets wet quickly.

Halloumi Fajitas

This recipe is originally from Celia Brooks Brown but it has been changed a bit. Lime and halloumi make a perfect combination in this texmex dish.

2-3 peppers (different colours)

1 courgette

mushrooms

2 small red onions

halloumi (slice the halloumi cube in 3 pieces)

marinade:

1/2 dl olive oil

(splash of dark rum)

pinch oregano

3 cloves of garlic, crushed

1 tsp salt

1 tsp paprika

fresh or dried chili

(splash of chili sauce- chipotle is nice for a subtle smokiness)

1 tsp white wine vinegar

1 tsp sugar

1 tsp cumin seed

juice of 1 and peel of 1/2 a lime

fresh coriander/parsley

tortilla bread

- Roughly chop the vegetables and marinade them and the halloumi (separately) for at least 1/2 an hour.

- Fry the vegetables in a hot pan until they soften up (approximately for 20 minutes). Garnish with fresh coriander or parsley in the end and add some extra salt, pepper and lime juice if needed.

- Grill the halloumi both sides until it has brown spots.

- Serve with some kermaviili (or creme fraiche) and quacamole.

Tip: To make the marinade combine all the ingredients except for the olive oil. Then, while stirring, drizzle just enough olive oil to make the mixture emulsify.

Geoff´s Enchiladas

This is my boyfriend´s own recipe: very warming and tasty with just the right amount of spicyness.

wheat or corn tortillas

kidney beans (soaked over night and boiled in salted water)

1 tin tomatoes

1 medium onion, finely chopped

tomato puree

3-4 cloves of garlic, sliced

1 pepper, diced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 teaspoons paprika (or 1 teaspoon of paprika and 1 teaspoon of smoked paprika)

2-4 chilis (dried or fresh)

1 tub kermaviili (sour cream if you can´t get kermaviili)

vinegary chili sauce (for example Tabasco, Encona or something more exotic)

ground white pepper

salt

black pepper

jalapenos

grated cheese

handful fresh coriander, coarsely chopped

- fry the pepper and chili on a high heat for a couple of minutes

- add the onion and garlic, fry until nicely coloured, then turn down to a low heat, cover and cook until onions are soft and golden

- add the ground spices and fry for a minute

- add the tinned tomatoes, tomato puree and a little water

- bring to the boil, cover and simmer for 1/2 hour

- add the beans and simmer for another 1/2 hour

-season to taste with salt, pepper and some chili sauce

- fill and roll the tortillas and place in a baking dish

- cover with kermaviili, jalapenos, grated cheese and a twist of black pepper

- bake at 225 c until the cheese has browned

- garnish with fresh coriander and serve with salad