The moral of tonight’s dinner is:
Do not settle down to a cuppa and a chat with a girlfriend while cooking beans, if your brain has been eroded by five years of breastfeeding, punctuated only by 42 weeks of pregnancy. Yes, I said 42. Which is how old she’ll be before I forgive her for that. Unless of course you want your house to smell like badly burnt beans for the rest of the day.
I bought myself a new toy recently. Today I had my first play with it. It’s a toy I felt perfectly justified in purchasing due to the complete and utter impossibility of buying preservative free tortillas. Yep, you guessed it, I bought a tortilla press. Money well spent. Last time I had a tortilla that good I was in a shonky little cafe at Puerto Penasco, Mexico.
Roast Vegetable Quesadillas
adpated from a Jill Dupliex recipe
To make filling:
Leftover roast vegetables cut into small cubes
cut cubes of vegetables such as pumpkin, sweet potato, onion, capsicum, parsnip, zucchini
drizzle with olive oil and roast.
grate cheeses of choice
handful baby spinach
sour cream for topping
Place tortilla in preheated pan, quickly pile on vegetables and cheese. Cover with another tortilla. After about 2 minutes, carefully flip over and cook for another minute. Repeat until there are no tortillas left. Serve with a dob of sour cream on top.