Tomato Enchiladas In A Spinach Ricotta Sauce

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Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!

INGREDIENTS

300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil
1/3 tsp dried oregano
1/2 veg stock cube
1/3 tsp cayenne pepper
1 level tsp salt
1/4 tsp black pepper
Cheddar cheese grated
6 large tortilla wraps

METHOD

• Preheat oven to 180ºc/350ºf/gas mark 4. In a food processor blitz the spinach and garlic to a paste, add a little water to get the process going.  Season with salt, pepper and add the ricotta cheese and once again blitz so that it all combines

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• Heat the oil in a small saucepan, sauté the onions til soft. Sprinkle in the oregano and pour in the passata with cayenne pepper. Crumble in the stock cube and add a little water. If the tomato passata is too sour then stir in a pinch of brown sugar to balance out the flavour. Simmer on a low heat for 10 minutes

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• Place a wrap on a clean surface. Spoon some tomato sauce plus the ricotta/spinach sauce and gently roll up

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• Repeat for the remainder of the wraps and lay in a baking dish

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• Pour all the spinach sauce onto the rolled wraps making sure everything is covered

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• Distribute a generous layer of grated cheddar cheese to form the topping

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• Bake on the middle shelf for approximately 20 minutes and then brown off the cheese under the grill to make the enchiladas crispy

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• Serve with a side salad or some mexican rice

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Chilli cheese fingers

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Today’s quick and easy snacky type of lunch consisted of my 2 favourite things! CHILLI & CHEESE!!! You know how much I love cheese from my past recipes but chilli only came into play after I got married and even more after I had my two children.

When I was young I just couldn’t handle any heat, I felt like it would irritate my stomach but now it’s a very different story. I just am addicted to that hit and buzz of heat from the chilli on my tongue and I seriously can’t get enough. Must have been the baby hormones that changed me this much! Lol!

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So it’s Saturday, I was hoping to get our weekly shop done but decided that I will try and have a food clear out week and make recipes based on what I have. With no fresh vegetables, the cheese, green chilli, dried oregano combination came up adorned in a crispy tortilla wrap.

I know really easy huh? But the trio of flavours worked well alone…no need for tomato either! Leaving the saltiness of the cheddar, the heat of the chilli and an Italian note from the oregano….ummmm bellisimo!

INGREDIENTS

Ready made tortilla wraps
Fresh green chilli sliced finely
Grated cheddar cheese
Dried oregano
Olive oil

METHOD

• Heat a little oil in a non stick frying pan on a low to medium heat, lay down the tortilla and on half of it sprinkle the cheese and oregano

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• Place as much chilli as you wish, depending upon the heat factor you wish to achieve and then fold

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• Using a spatula press down. Cook on both sides until golden brown and the cheese has melted and is stringy

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• Take out the folded wrap and slice into fingers. Great for toddlers without the chilli as a finger food!

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Enjoy with a dipping sauce of your choice. I went with a tangy Mexican sauce that I love! So Mexican quesedilla with an Italian twist!

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Vegetarian Thai Mexican soup

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This soup first started off as a vegetarian Mexican soup and then I decided to change it up a bit by introducing a Thai edge to it. I love fusion food and this really works. The ginger and chilli warms the palette and the lime is the tangy twist that really lifts this soup. The addition of quorn, leek and courgette makes this soup even healthier. One of my invented favourites for sure!

INGREDIENTS

For the Thai quorn chicken ~
300g Quorn chicken style pieces
1 tbsp oil
1 tsp grated ginger
A little fresh red chilli
1 tbsp sweet chilli sauce
2 tbsp water
1/4 tsp salt
Dried red chilli seeds pinch

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For the Mexican soup base ~
1 large courgette grated
1 leek grated
1 garlic clove crushed
A little tomato passata or tomato pureé for flavour
1300 ml of water
1 veg stock cube
1/2 tsp paprika
1 tsp ground cumin and coriander powder
salt to taste
Juice of 1/2 lime or more to taste
cornflour to thicken

METHOD

To make the thai quorn chicken
1. Heat the oil in a medium saucepan and let the ginger and red chilli infuse into the oil for a couple of minutes. Add the quorn pieces and coat well in the chilli oil, add water and salt and cover for 10 minutes on a low flame

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2. The pieces should now be tender, stir in the sweet chilli sauce and cook for a further 5-7 minutes on a low flame. Leave to rest, once cooled a little, shred in a food processor to small gravel size pieces

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3. Meanwhile start the soup base, heat the oil and add the courgette, leek and garlic.

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Sauté for a few minutes until soft, throw in the paprika, cumin and coriander powder, salt and crumble in the stock cube.
Cook for 2 minutes and then pour in the water and stir in the passata or puree, bring to a boil and gently mix in the quorn thai pieces

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4. Cook on a medium to low flame for a further 10 minutes, you may need to thicken the soup using 1 tsp cornflour diluted in a tbsp of water. Just add this mixture to the soup and stir well to thicken. Lastly squeeze in the lime juice and garnish with coriander. Serve with home made tortilla baked chips

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My valued mini blackboard where all my ideas come to fruition!