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.




Warming winter soup


I just came back from a fantastic round trip in Italy. Driving through Tuscany, Amalfi Coast and Umbria, I had so many delicious meals, that I got inspired to cook a typical Umbrian soup: Zuppa di legumi. The weather here is getting cooler each day and I am longing to go back to Italy to soak up more sun, but instead I’m standing in my kitchen and cook hearty Italian food to share the recipes with you.


Warming winter soup

500g mixed dried pulses ( red, green, yellow and brown lentils, split peas, black-eyed peas, butter beans,cannellini beans, borlotti beans)

3 cloves garlic, finely chopped

200g smoked streaky bacon, diced

1 carrot, chopped

1 leek, sliced in thin rings

3 sprigs rosemary, chopped

5 medium tomatoes ,  hopped

5 medium potatoes, peeled and chopped

4 tbsp olive oil

1,5 liter vegetable stock

salt, pepper

rind of Parmesan, approx. 2-3 cm thick

Heat the olive oil in a big pan, add the garlic, carrots, leek, bacon and rosemary and cook gently for about 10 minutes. Add the pulses, tomatoes, Parmesan rind and the stock, bring to the boil. Cover and simmer for 1 hour. Add the potatoes  and simmer for further 30 minutes. Season the soup with salt and pepper.