Days 3 and 4 of our meat-free month have seen some good old favourites appear – the quesadilla and baked potato. Quesadillas we most often make meat-free, but baked potatoes are often adorned with crispy bits of bacon or fragrant honey roast smoked salmon – but not this week.
Wednesday 11th January
Quesadillas filled with onion, jarred roasted peppers, jarred jalepeno peppers, grated cheese and coriander. I gently fry the sliced onions, peppers and jalepeno peppers so they’re cooked, then it’s just a case of popping a flour tortilla into a fry pan, sprinkling over some cheese, the onion-pepper mixture and some coriander, then slapping another tortilla on top. Once the underneath starts to go golden you carefully flip it over and wait for that side to go golden and crisp. We pop the finished ones in a warm oven while we make the rest.
We eat them with homemade salsa (sliced spring onions marinated in red wine vinegar and salt, then chopped cherry tomatoes added along with salt and pepper – quite a lot of liquid will appear, I’m weird and like to drink it with a spoon while I’m waiting for the quesadillas to cook – my husband thinks I’m weird, but you could always just strain it off) and a dollop or sour cream or cream cheese.
Thursday 12th January
Colcannon filled baked potatoes with a poached egg. Hot potato with a bit of boiled celeriac mashed into it, then mixed with gently fried leeks, sprout tops, and savoy cabbage, and the likes of salty butter, a dash of milk and seasoning. Quickly baked again before topping off with a poached egg.
Last week we watched How to Cook Like Heston – I must admit I was sceptical about it, and didn’t think much of many of his suggestions (his way of cooking scrambled eggs sounded way too fangled), but I was interested to see how he recommended making poached eggs. We find poaching eggs hit and miss, so we thought we’d give his poaching method a go. In short – we won’t be trying his method again, it didn’t work for us.
When I’ve got the time I love making those baked potatoes where you take the potato out of the skin once they’re baked and mix nice ingredients into, then pop it back into its skin, scatter cheese over the top and cook it a bit longer. Inspired by a colcannon recipe in an Abel & Cole leaflet that came through our door yesterday, I wonder why not apply it to my filled baked potatoes.
The whole idea of colcannon filled baked potatoes with a poached egg on top was delicious, and I would definitely make them again.
Friday 13th January
At the end of a very tiring week we didn’t have the energy to cook from scratch, so it was two plain frozen pizzas – once they were cooked I added to mine a handful of salad leaves and a drizzle of truffle oil, which made them more palatable. I am too disappointed by readymade food that it makes me feel terrible for giving into conveniance. Not worth a photo.