Tag Archives: Cheese

1 Ingredient: Caramelised Peach and Prosciutto Quesadillas with Strawberry Salsa & Guacamole

2 Sep

Readers, I’d like to first and fore mostly apologise to you. I feel like we’ve misrepresented ourselves slightly…so far we’ve posted recipes that are vegan, gluten free, dairy free, all kinds of free, when in fact what I usually want to be doing is watching Honey Boo Boo in a dirty t shirt whilst I stuff my fat face with carbs, melted cheese and meat. When people ask me what I’d eat if I could only eat one meal for the rest of my life, my immediate response is to wipe the blood off my knuckles and cry for four hours. But if I really had to consider it, it would be a three way tie between sandwiches, roast dinners, and Mexican food…okay, okay, I suppose I could narrow that down to quesadillas. Now at first the three seem unrelated, but let’s do the math here. What do you get when you combine a roast dinner and a sandwich? A perfect hybrid of layers of meat, stuffing and cranberry sauce encased in bready goodness. A sandwich and a quesadilla? Well essentially the two are beautifully interchangeable. Quesadillas are like the Mexican grilled cheese…bubbling, molten cheese glues together a lightly griddled, golden pocket of joy. The word quesadilla is formed from ‘tortilla’ and ‘queso’, meaning cheese, but of course I refused to stop there and thus, the caramelised peach and prosciutto quesadilla was born.



(For strawberry salsa)

Roughly 6 ripe vine tomatoes, middles scooped out and cut into small chunks

1/2 finely chopped red onion

1 tsp chopped coriander

Juice of 1/2 a lime

1 tbsp jarred jalapeños (alter to taste) finely chopped

Handful of strawberries, cut into small chunks

1 tbsp chopped spring onion

(For guacamole)

1 avocado, flesh scooped out

1 tbsp chopped red onion

1 tsp chopped coriander

Juice of 1/2 lime

(For quesadillas)

1 tortilla

1 large peach cut into chunks

1/2 sliced red onion

1 tsp olive oil

1tsp ground cinnamon

Handful grated cheese (I used a strong cheddar)

Blue cheese to crumble over

4/5 slices of prosciutto


1. Put a frying pan on med-high heat and add oil. Chop peaches into cubes and slice red onions. Add to pan with cinnamon and reduce the heat. Leave to gently caramelise for about 20 mins while you prepare your dips.


2. Start on your salsa (although it’s worth getting a bowl ready for the guacamole as they have a lot of the same ingredients). Cut  tomatoes in half and remove the middles so it isn’t too wet (that’s what she said).


3. Combine salsa ingredients in a bowl and season to taste.


4. Combine guacamole ingredients in a bowl, season to taste and mash together with fork.


5. By this point your peaches should be beautifully caramelised. Remove from heat and set aside.


6. Place a griddle pan on high heat. When hot, put tortilla in pan and sprinkle cheese over one half.


7. Top with peaches and prosciutto and fold over empty side to form a half-moon shape.


8. Press down lightly with spatula to hold it together. Remove from heat and serve immediately with guacamole and strawberry salsa.




1 Ingredient: Artichoke and Spinach Pizza with Basil Pesto

22 Aug

I knew it wouldn’t take long before we paid homage to the Jay-Z of food; The Pizza. Those people that don’t like pizza? No. Shut up. Go away. Your opinions are wrong. There is no food as universally adored as the pizza. I’m sure I speak on the behalf of many here when I say that if something involves a big old pile of melted cheese, I want to get involved. So when we landed on artichokes for this weeks MVP my mind immediately wandered to a happy place filled with molten mozzarella paired with lemony artichokes and a drizzle of olive oil. Are you hungry yet? Well I am and I just ate this whole damn pizza.



(For the pizza dough)

500g strong white bread flour

1 tbsp dried yeast

1 tbsp golden castor sugar

2 tbsp olive oil

325ml warm water

(For basil pesto)

2 tbsp grated parmesan

Bunch fresh basil

1 clove garlic

50ml olive oil

50g pine nuts

(For the pizza)

1/2 tin drained artichoke hearts

1 ball torn mozzarella

Handful of spinach, chopped


1.   Mix together water, olive oil, sugar and yeast in a measuring jug and set aside for a few minutes.

2.   Sift the flour into a large bowl, creating a well in the centre. Pour yeast mixture into well and get those hands dirty.


Here, I made a grave error. Thinking myself a fancy lady, I thought I could handle mixing the dough on a surface. I was wrong. Soon after this photo that innocent looking yeast mixture trickled through the flour wall and all hell broke loose.

       3.   Mix with hands until fully incorporated and kneed until you have a smooth, elastic-y dough. Cover bowl with damp tea towel and place in a warm room for 30 mins.

4.   Whilst your dough is rising, you have two choices. You could either get started on cleaning the GIANT FLOURY MESS that is your kitchen after you failed to listen and just had to forego that bowl. OR you could get started on that delicious basil pesto. Now, put those pine nuts into a saucepan and toast lightly. This is also a good time to preheat your oven as high as it will go and make sure that whatever you’re using to cook the pizza on is inside. If you don’t have a pizza stone (which I don’t) just flip over a baking tray and use that.


5. Place the toasted pine nuts in a food processor with a clove of garlic, a handful of fresh basil, a grating of parmesan and 50ml of olive oil and whizz up.


6.   Transfer your deliciously fragrant pesto into a container and pop in the fridge until your dough is ready.


7.   Whilst your dough is still rising, start prepping your toppings.

8. When risen, take your dough and give it a good whack on a floured surface to knock the air out and kneed for a minute or so. The dough should be enough for roughly 3 pizzas, so divide it up, cover with lightly oiled cling film and place in fridge or freezer until needed.


9.   Excuse me for not being the Queen of England, but I don’t actually own a rolling pin. Grab one of the many, many empty wine bottles littered around your kitchen and roll that dough out nice and thin.


10.   Once it’s rolled out, place carefully on floured baking tray/pizza stone and add toppings.


11.   Spread out the pesto and tear over mozzarella. I used a scatter of roquefort, followed by chopped artichoke hearts, a squeeze of lemon juice, chopped spinach and a pinch of fresh tarragon. Obviously this can all be altered according to taste.


12.   Put your pizza in the oven for around 17 minutes, but keep checking (without opening the oven door) every few minutes.

13.   Remove from oven when the cheese is bubbling and the crust golden, sit back and marvel at the wonder you have created.


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