Griddled Quesadillas with kidney beans


I am a little annoyed with myself, as I do not post my recipes often enough on this blog. The reason is very simple I love cooking but I DON’T  like writing. Today I came opon  a blog where there are no stories, just the recipes and 2 or 3 photos. I myself tend to scroll down to the recipe, very often skipping the text before, so I decided I’ll try something new on my blog: Hardly any text, recipe as short as possible and only a few photos. Hopefully this will mean more recipes for you to find here and to try out. Let’s see how it works.

Recently I tried out a recipe from the magazin Slowly Veggie. It was so delishoius that I want to share it here with you.

Griddled Quesadillas with kidney beans

1 red onion, finely chopped

2 tbsp. white vine vinegar

2 cloves garlic, finely chopped

1 red chilli, finely chopped

1 can red kidney beans, slightly mashes with a fork

good pinch of paprika

salt, pepper

75g cheddar cheese, grated

200g cherry tomatoes, cut in slices

2 spring onions, fine slices

small bunch coriander, chopped

8 tortilla wraps

Marinate the onion in white wine for 10 minutes. Mix the mashed kidney beans with the onions, garlic, chilli, paprika and season to taste.

Spread some bean paste over half of each tortilla, arrange some tomatoes and spring onions on the beans and sprinkle with cheese. Fold over and griddle on each side for 2 minutes or until golden brown in a hot, dry pan.




Coleslaw with a twist

Coleslaw with a twist


It is a bank holiday weekend and I have been home alone for 5 days. Technically I am not alone, our dog is with me. However child #2 has already started uni, child #1 is still on vacation and Mr T is on a business trip in Japan. I always think about food and I am always hungry and it’s even worse when I am just slightly bored (fact from a very good friend – she must know!) So in between searching our cupboards for my next snack, I have so far cooked home made potato salad with cod fillet (my moms recipe), a vegetarian curry with chickpeas and spinach (from scratch of course), and two little chocolate cakes that are to die for.

Today is Sunday, the fridge is almost empty, and I am craving coleslaw for dinner. All that’s left is 5 carrots, 2 yellow peppers, 2 turkey breast fillets that are already fried, and of course the usual store cupboard ingredients, like mayonnaise (always Heinz), mustard, milk and a pot of creme fraiche. So I walked into the kitchen closely followed by our dog, who is always hoping for something to fall off the chopping board. Only 10 minutes later I had created something extremely delicious – And that’s how Coleslaw with a twist was born.


Coleslaw with a twist

400g carrots, peeled and grated

2 yellow peppers, deseeded and sliced

1 bunch chive, finely chopped

For the sauce:

3 tbsp good quality mayonnaise (I always use Heinz)

3 tbsp Crème fraîche

1 tsp mustard

1-2 tbsp milk

1 tsp white vinegar

Salt and pepper







In a bowl, mix the grated carrots and sliced peppers and set aside. In a separate bowl combine all the ingredients for the sauce and mix well. Pour the sauce over the vegetables and add the chopped chive. Toss until well combined. Season to taste.

I served my coleslaw with sausages, but you can use chicken, turkey breast filet or just a slice of home made bread as well.