Prawn & mushroom quesadilla with sour cream, guacamole, (more) cheese, and rice with bits of tomato in. Oh, and salad of tomato, rocket and pine nuts. All thrown together on the same plate because, uh, I don't have many plates.
I've had these quesadillas a few times at Rosa del Raval in Barcelona, and they are so good and I am so rarely there that I decided I had to make them myself. I found a vaguely related recipe and modified it.
1. Put the prawns in a bowl and coat them with 2 tbsp salt, 1 tbsp black pepper and 1 tbsp dried oregano. Fry the mushrooms, put them in another bowl and do the same.
2. Heat 1 tbsp of olive oil in a frying pan over medium-high heat. Add a minced garlic clove and cook, stirring, for 15 seconds, then add the prawns and cook for a couple of minutes. Remove from the pan and wipe it clean.
3. Grate a load of cheese.
4. Get a tortilla and sprinkle about half a cup of cheese over it, then top it with prawns, mushrooms, and more cheese, followed by another tortilla. Press it so that it'll stick. (This wasn't totally effective, but nor did it fall to bits.) Repeat for however many quesadillas you're making.
5. Add 1 tsp olive oil to the pan over high heat. Add 1 assembled quesadilla and cook until the cheese starts to melt and the bottom starts to brown, about 3 minutes. Turn with a large spatula and cook until the bottom is golden brown, 2 to 3 minutes.
I didn't have access to whatever the lovely salsa is that they use at Rosa del Raval, but it was bloody nice anyway.
And then! Tonight I made cranberry slices, which is the second ever thing I've attempted to bake (after Anzac biscuits a few weeks ago).
Admittedly they're probably a little bit drier than they ought to be, but they taste good nonetheless. A neighbour had made them several weeks ago, and she e-mailed me the recipe.
All purpose flour/plain flour 2/3 cup
White sugar just under ¼ cup
Butter (cut into 1cm pieces) 1/3 cup
Cranberries, fresh 1 pkt or 3 cups (300g) + ¼ cup brown sugar
Brown sugar 1 cup
Vanilla 1 teaspoons
All purpose flour/plain flour 1/3 cup
Baking powder 1/2 teaspoon
Salt small pinch
You can add cinnamon, 1 tspn, grated lemon rind or ginger for extra flavours. Try adding a different one each time you cook, to see what you prefer?
1. Cook cranberries with brown sugar. Cook over low heat until berries are softened. This takes about 15 mins. Let them cool, till the skins 'pop'.
2. Combine flour, sugar and butter until crumbly and press into a slice tin or glass lasagne dish
3. In large bowl, beat eggs lightly, add remaining brown sugar and beat until thickened, stir in vanilla. In a separate bowl, sift flour, baking powder and salt. Add this to egg mixture, stir gently till all combined.
4. Lastly fold in cooled cranberries. Spread this mixture over the base mixture in the tin/glass dish.
5. Bake in oven at about 180C for about 35 minutes or until set.