One of my in-laws often transports horses and is used to dealing with shockingly impatient road behaviour and aggression as she carts her vulnerable cargo around. Over the years, she has developed a weapon which she fires at the offending driver. It envelopes them and their vehicle in a cloud of bright pink fluff, rendering them as harmless as a giant marshmallow. This all happens in her imagination but it makes her feel much better and allows her to continue on her way calmly and serenely.
I should have thought of that when a bloke in a beat up land rover approached at speed in a 30km zone and glued himself to my tail. There was so little room between our vehicles that I could practically count the spots on his furry dice. He started a hooting and a hollering and a shaking his fist.
Was there bright pink fluff? Was there calmness and serenity? Nope, I raised a very unladylike middle finger. For some strange reason that did nothing to calm him whatsoever! Though we were soon on a dual carriageway, where he could easily overtake, he stayed with me for miles, red as a beetroot (with embarrassment no doubt), bellowing out the window (what I can only assume were profuse apologies).
I had quesadillas for lunch. They were as cheesy as furry dice, laced with chilli as fiery as a temper tantrum, with a few other bits and pieces thrown like insults into the mix. I felt much better after demolishing two.
For each quesadilla, you will need…
1 corn tortilla
35g cheese – I used half mature cheddar, half mozzarella, grated
approximately 1 heaped tablespoon of filling, prepared before you start cooking.
Today’s filling was …
a little finely chopped spring onion
very finely sliced red pepper
finely sliced mushrooms
½ teaspoon of red chilli
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| You are only ever 5 minutes away from cheesy deliciousness. |
Heat a non-stick frying pan over a medium heat. When the pan is hot add the tortilla and heat it through by giving it about 10 seconds, then flipping it. Do this three more times (so, 40 seconds in total).
Now scatter the filling over half the tortilla, leaving a margin of about 1cm at the edge. Cover the filling with the cheese and fold the unfilled side over to make a half moon. Cook for about 2 minutes or until golden brown, patting gently with a spatula so that both sides of the quesadilla stick together as the cheese melts. Gently turn the quesadilla and continue cooking until the second side is golden brown. Remove from the pan, cut into wedges and serve immediately. I like sour cream or guacamole with mine.
Other favourites are:
- smoked salmon, dill, capers and cheddar
- bacon (pre-cooked), camembert and mozzarella
- chilli con carne, cheddar and mozzarella, and pickled jalapeños
- prosciutto, fresh basil (or basil pesto), and mozzarella.