This recipe is peak Nigella: delicious and simple– so simple that I bemoaned the fact that I hadn’t thought to do this myself.
Essentially what you do to make this recipe is you put a load of tomatoes, red chillies, red onion, red bell peppers and garlic on a roasting tray, toss them in sea salt and veg oil, roast it for 40 minutes and then whizz it– either in a food processor or with a stick blender. See? Easy.
Nigella recommended 50 grams of red chillies, but I knew that was probably more heat than the boys could bear, so I only put in three. It still was hot, trust me. But also very yummy.
Would I make this again? Absolutely.
Anna: We decided to try this as both of us do Bill’s quesadillas as a weeknight staple. Don’t we Kirstin?
Kirstin: Yes, we do.
Anna: So, it’s a Thursday night Quesadilla-off! Though technically we’re only making the Ottolenghi recipe. It’s been a bit of a faff to make, it’s fair to say.
Kirstin: Yep, Bill wins for simplicity. Easily. But his salsa is crap. We sound like we compare everything to Bill.
Anna: That’s because we always cook from Bill’s books, so we inevitably compare. It’s just the way it is. I love the black bean paste, that’s an improvement on my usual quesadilla formula, though again it involves faff like having to wash up a blender. Not something I’d do if I was cooking on my own on a weeknight.
Kirstin: We shouldn’t judge everything like that.
Anna: But we have to, because you’re not going to cook a quesadilla on Saturday are you?
Kirstin: You were very worried about the sour cream and avocado being warm. It was really good. But, I resent having to use a knife and fork to eat it. A quesadilla quite frankly should be eaten with fingers, and there was all this drippy slop going all over the place.
Anna: I agree. The sour cream and avocado should go on the side, not be cooked with the dish. I say, let’s try the black bean paste and cheese, and then put the sour cream and salsa on the side for the next round.
Kirstin: Ooh, CONTROVERSIAL. That would mean going off piste. Shall we? Yeah, lets. Continue reading ““Quesadillas” from “Plenty””