Wasabi Vege Tortilla Wrap

The other night I attempted to make a sweet potato cous cous salad for my favourite homo, Cameron. I went about my cous cous making the same way I always do but it rapidly turned into a globby, gooey, mashed-potato-porridge lump! I think the cous cous belonged to my subletter from months ago and had been in the cupboard some time...

Anywaaaay, I quickly turned to my fridge-full-of-tortilla (the accidental purchase that just keeps giving) and made the following.

NB: Cameron said it was too much wasabi for him. Pansy.

Serves 2

Ingredients:

• 1 tortilla wrap per person
• Half a sweet potato, cut into teeny tiny cubes (1cm square)
• 5-6 snow peas
• 6 asparagus spears
• a few button mushrooms
• 1 spring onion, chopped (inc green part)
• 1 large garlic clove (I also used a couple of cloves I had pre-roasted)
• 2 teaspoons whole egg mayo (I can't emphasise the importance of whole egg enough. Do NOT use that sugary Praise shit)
• 1 teaspoon wasabi (or less if your guest is a pansy)
• Salt & Pepper
• Sesame oil for roasting / frying

1. Spread the sweet potato out on an oiled (sesame or peanut is best but vege or canola will do) oven tray, sprinkle with salt & pepper and roast in a medium oven til soft and browning.

2. Meanwhile, slice the other veges.

3. Fry the mushrooms first, in a little sesame oil. Then add the chopped fresh garlic.

4. Mix together the mayo and wasabi (in a little bowl - or, if you hate washing up, smear them together directly onto the tortilla). You can also smear some slow roasted garlic onto the tortilla if you have some (and if you love garlic).

5. When the sweet potato is done, turn off the oven and chuck the snow peas, asparagus and spring onion into the mushroom pan and fry til just cooked but still crunchy (only a few minutes!)

6. Place the veges on the wasabi-mayo-ed tortilla, wrap and eat like a burrito or soft taco.

Easy What's-in-the-fridge Quesadilla

I was hungry on the weekend and scanned an odd selection of ingredients in my fridge in the hope of inspiration. I had a party recently where I intended to make Mexican food, changed my mind at the last minute and ended up with a whole lot of tortilla. And so, my first attempt at a quesadilla (which doesn't really resemble a traditional quesadilla) was born. It was delicious so I blog it.

Ingredients:

• 2 wholemeal tortilla per person
• 1 onion
• 1 clove garlic
• teaspoon chopped fresh dill
• sliced red capsicum
• a few chopped green olives
• handful baby spinach
• grated mozarella
• some goats cheese or Danish feta (Meredith Goats cheese is cheese of the Gods and worth the cash. Just sayin')

1. Fry the onions and garlic til soft and a little browned if you like 'em that way

2. Meanwhile, slice the other veges and grate the cheese

3. Take the onions and garlic out of the pan and place the tortilla in, on a low heat

4. Place all toppings on the tortilla, like you would a pizza. Start with half the cheese, then add veges, then add the rest of the cheese. NB: I recommend placing some mozarella around the rim of the tortilla as, when it melts, you can use it to stick the top tortilla to the bottom

5. Once your toppings are on, place another tortilla on top and press down with spatula or hands til the melting cheese sticks them together

6. Carefully flip the quesadilla with a large spatula (or in whatever way you can without all the ingredients spilling out)

7. Toast on both sides til toppings are warm and tortilla crispy

8. Remove. Cut into quarters. Eat.

The toppings I used really were delicious, but you could of course use anything you liked.