STUFFED ROASTED BUTTERNUT PUMPKIN

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STUFFED ROASTED BUTTERNUT PUMPKIN
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Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
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Instructions
  1. Preheat your oven to 180C.
  2. Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
  3. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
  4. For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
  6. To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.
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THAI CARROT COCONUT LEMONGRASS SOUP

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THAI CARROT COCONUT LEMONGRASS SOUP
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Course Entree, Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon ginger minced
  • 2 tablespoons red Thai curry paste
  • 2 tablespoons tamari or soy sauce
  • 3 cups low salt vegetable stock
  • 1 400 ml light coconut milk
  • 1 kg trimmed peeled, and chopped carrots (about 6-7 cups)
  • 2 stalks lemongrass tough outer layers remove and pounded with a rolling pin or mallet to release essential oils
  • Dash crushed red pepper flakes
  • Juice of 1 lime
Course Entree, Main Dish
Cuisine Asian
Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 brown onion chopped
  • 3 cloves garlic chopped
  • 1 tablespoon ginger minced
  • 2 tablespoons red Thai curry paste
  • 2 tablespoons tamari or soy sauce
  • 3 cups low salt vegetable stock
  • 1 400 ml light coconut milk
  • 1 kg trimmed peeled, and chopped carrots (about 6-7 cups)
  • 2 stalks lemongrass tough outer layers remove and pounded with a rolling pin or mallet to release essential oils
  • Dash crushed red pepper flakes
  • Juice of 1 lime
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Instructions
  1. Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and sauté for about 5-7 minutes, or until the onions are clear and soft, adding a tablespoon or two of water to help prevent sticking if necessary. Add the garlic, ginger, curry paste, and tamari. Sauté for 2 minutes, or until the garlic is very fragrant.
  2. Add the stock, coconut milk, carrots, lemongrass, and red pepper to the pot. Bring the mixture to a boil. Reduce to a simmer, cover, and simmer for 20 minutes.
  3. Remove the lemongrass stalks from the pot. Transfer the soup to a blender in batches and blend till smooth, or use an immersion blender to blend the soup completely. Return the soup the pot, stir in the lime juice, and adjust seasonings to taste. You can also stir in some extra stock if the soup is too thick for your liking.
  4. Serve with chopped basil, finely chopped peppers, sprouts or microgreens, sliced avocado, or a swirl of coconut milk or cashew cream.
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Mushroom & Green Bean Tart

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Mushroom & Green Bean Tart
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Servings
tarts
Ingredients
  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons Butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • salt and pepper
Servings
tarts
Ingredients
  • 1 sheet of thawed puff pastry
  • 1 large egg
  • 350 g thin green beans trimmed
  • 3 tablespoons Butter divided
  • 250 g button or cup mushrooms sliced thin
  • 1 clove garlic minced
  • 4 sprigs fresh thyme
  • 2 shallots peeled and sliced thin
  • 60 g crumbled blue cheese
  • salt and pepper
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Instructions
  1. Preheat the oven to 200c. Line a baking tray with greaseproof paper and set aside.
  2. Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
  3. Melt 2 tablespoons of butter in a pan over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from pan and pull out the thyme sprigs.
  4. Add the remaining butter to the pan with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes. Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the baking tray. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
  5. On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
  6. Bake for 15-20 minutes until the edges are golden. Serve warm or room temperature.
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Crispy Avocado Fries & Chipotle Dipping Sauce

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Crispy Avocado Fries & Chipotle Dipping Sauce
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Course Entree, Platter
Servings
Ingredients
  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil
Chipotle dipping sauce
  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes
Course Entree, Platter
Servings
Ingredients
  • 4 large avocados
  • Juice of 1/2 lime
  • salt & pepper
  • 1/2 cup Flour
  • 2 egg
  • 2 cup panko bread crumbs
  • 4 tablespoons oil
Chipotle dipping sauce
  • 1 in chipotle chileadobo sauce plus 1 tsp. sauce canned
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup chopped corinader
  • ¼ tsp. ground cumin
  • 1/4 tsp. dried dill
  • Sea salt flakes
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Instructions
  1. Make the dipping sauce by placing all ingredients in a blender or food processor and puree until smooth about 2-3 minutes or until the mixture is nice and creamy. Pour into a jar or small bowl and refrigerate.
Pre-heat oven to 190 Degrees C. Pour 1 tablespoon oil in sheet tray or baking dish; set aside.
  1. Squeeze fresh lime juice on avocado slices to preserve their color while baking (this step is optional).
  2. Season with salt, pepper. Dredge in flour then dip in egg and coat in panko breadcrumbs. Be sure the avocado slices are coated very well in the panko.
  3. Place in a single layer on the greased sheet pan. Drizzle with the remaining oil or spray with cooking spray. This will help the avocado slices crisp in the oven.
  4. Bake for 15 minutes or until the avocados are golden and crispy. If desired, more oil can be drizzle while they are baking for additional crispness.
  5. Serve with chipotle dipping sauce
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Butternut Pumpkin Laksa

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Butternut Pumpkin Laksa
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Course Main Dish
Cuisine Asian
Servings
Ingredients
For the Spice Blend
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground
For the Laksa
  • vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli
For Garnishing
  • Chili slices
  • fresh coriander torn
  • Shallot sliced spring inion
  • red onion sliced thin half moons to
  • Lime wedges
Course Main Dish
Cuisine Asian
Servings
Ingredients
For the Spice Blend
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground
For the Laksa
  • vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli
For Garnishing
  • Chili slices
  • fresh coriander torn
  • Shallot sliced spring inion
  • red onion sliced thin half moons to
  • Lime wedges
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Instructions
  1. Heat oven to 180°c. Peel, de-seed, and cube the pumpkin. Set the pumpkin cubes is a baking tray, drizzle with some oil, and roast for 20 minutes, or until soft.
  2. Peel and dice the onion. Mince ginger and garlic. Slice chilis. Mince the white part of the lemongrass and save the greenish stalk.
  3. Heat a heavy-bottomed saucepan without oil. Toast coriander, cumin, and fennel seeds are dry pan until fragrant. Transfer toasted spices to mortar and grind them to coarse powder. Add cayenne pepper, turmeric, and pepper, and mix spices together.
  4. Heat some oil in the saucepan. Add onions and fry until sautéed. Add garlic, ginger, half of the chili slices, minced lemongrass, and dry spice mixture. Fry for a couple of minutes. Add half of the vegetable broth, reserved lemongrass stalk and kaffir lime leaves. Simmer the broth for 10 minutes or until butternut pumpkin is done.
  5. Take the saucepan off from the stove. Remove lemongrass stalk from the broth. Add about one-third of the roasted butternut pumpkin cubes to saucepan. Puree soup with an immersion blender. Set the saucepan back to heat and add rest of the broth, lime juice, tamarind paste, soy sauce, brown sugar, and coconut milk. Adjust the taste. Add rest of the chili slices if desired. Add more broth if the soup seems too thick. Cube the tofu and add it, along with the remaining pumpkin, to the soup.
  6. Slice the red onion to thin half moons, chop the scallions, slice the chili, and cut the lime to wedges. Prepare rice noodles according to package instructions. Divide noodles to soup bowls and ladle some soup over them. Garnish with scallion, red onion, chili slices, and lots of fresh coriander. Serve with lime wedges.
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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
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Instructions
  1. Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.
  2. While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  3. Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.
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Fish Tacos With Best Ever Taco Sauce!

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Fish Tacos With Best Ever Taco Sauce!
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Course Main Dish, Platter
Cuisine Asian
Servings
small tacos
Ingredients
Fish Tacos
  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp butter
Toppings
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste
Course Main Dish, Platter
Cuisine Asian
Servings
small tacos
Ingredients
Fish Tacos
  • 24 small white corn tortillas
  • 1 kg Blue Grenadier fillets
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp butter
Toppings
  • 1/2 small purple cabbage
  • 2 medium avocado sliced
  • 2 tomatoes diced
  • 1/2 diced red onion
  • 1/2 bunch coriander longer stems removed
  • 1 cup grated cheese
  • 1 lime cut into 8 wedges to serve
Fish Taco Sauce
  • 1/2 cup sour cream
  • 1/3 cup Mayo
  • 2 Tbsp lime juice
  • 1 tsp garlic powder
  • 1 tsp Sriracha sauce or to taste
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Instructions
  1. Line large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of fish.
  2. Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 180c for 20-25 min. To brown edges, grill for 3-5 minutes at the end if desired.
  3. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.
  4. To serve the tacos, toast the corn tortillas quickly on a large dry fry pan or griddle over medium/high heat.
  5. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos
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Mango & capsicum rice paper rolls w. mango coriander dipping sauce

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Mango & capsicum rice paper rolls w. mango coriander dipping sauce
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Course Entree, Main Dish
Cuisine Asian
Servings
roll
Ingredients
For the rice paper rolls:
  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt
Course Entree, Main Dish
Cuisine Asian
Servings
roll
Ingredients
For the rice paper rolls:
  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves
For the mango coriander dipping sauce:
  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt
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Instructions
  1. For the mango coriander dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the coriander and pulse 2-3 times till the coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
  2. To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. In another plate, keep all your veggies together.
  3. Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don’t worry it’ll soften up pretty quickly. Don’t be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
  4. If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
  5. Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango coriander dipping sauce.
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Mexican Street Corn W. Lime Crema & Coriander

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Mexican Street Corn W. Lime Crema & Coriander
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Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
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Instructions
  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
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Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze

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Caramelised Nectarine & Feta Quesadilla w. Balsamic Glaze
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Servings
Large Quesadilla
Ingredients
  • 1 Tablespoon coconut oil
  • 1 almost ripe Nectarine sliced thin
  • 1/4 cup sliced brown onion
  • 1 Tablespoon brown sugar
  • 2 Tortillas
  • 1/2 cup grated mozzarella
  • 1/3 cup freshly crumbled Feta
  • balsamic glaze for drizzling
Servings
Large Quesadilla
Ingredients
  • 1 Tablespoon coconut oil
  • 1 almost ripe Nectarine sliced thin
  • 1/4 cup sliced brown onion
  • 1 Tablespoon brown sugar
  • 2 Tortillas
  • 1/2 cup grated mozzarella
  • 1/3 cup freshly crumbled Feta
  • balsamic glaze for drizzling
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Instructions
  1. In a medium sized fry pan over medium heat, melt the coconut oil and toss in the sliced nectarine.
  2. Toss for 2-3 minutes then add in the onions
  3. Cook until the onions are almost translucent, 4-5 minutes.
  4. Sprinkle in the brown sugar and toss to fully coat, reduce heat to medium-low and allow to cook until the nectarines are soft and caramelised.
  5. In a second skillet, over medium heat place in a tortilla and cook until golden brown, flip and sprinkle the whole thing with 3/4 of the mozzarella cheese and all of the Feta.
  6. Place the caramelised nectarine mix on top of the cheese
  7. Sprinkle the remaining mozzarella on top and top with the second tortilla. Once the cheese is mostly melted, flip and cook for 1-2 minutes until gold brown.
  8. Remove to a plate and drizzle with balsamic glaze. Enjoy!
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