The Latino Express—Nigella’s sweetcorn chowder

 

I have been searching for this recipe for sweetcorn chowder, from Nigella’s latino recipes from her Express episode shown last night. I only have a basic guide to it, I am sure this would be great to make to serve in my new denby soup bowls  

Sweet Corn Chowder ~

 500g Frozen sweetcorn defrosted
3 spring onions
3tbs level of semolina
1 Clove of garlic
Just under 1 litre of water
A few glugs of concentrated veg stock. (amounts kindly provided by sammyb  thanks

gentle fry the chopped spring onions with a chopped clove of garlic, drain off oil

place the sweetcorn, spring onions, garlic and veg stock with water in blender

  Once blended place it all back into pan, add semilona, bring to boil and simmer. ( thanks Nicola, for all your tips

place the soup in the blender and then serve with tortillas and cheese 

 

 

Nigella’s quesadillas

 

After my traumas over the weekend, it was relaxing, just to sit and chill and watch Nigella cook. 

Lat night episode of Nigella’s Express, was all things Mexican, which I adore.

 She made these quesadillas and they look moresish. I am a big fan of quesdadillas, since hubby took me to London for the weekend, for my 40th birthday,  we ate the most amazing duck quesadillas in a fab bristo, just near Convent Garden!!

 I am going to have a bash at making these: 

Ingredients
For each quesadilla
1 soft flour tortilla
30g/1oz thinly sliced cured ham
3 thick slices pickled green jalapeño peppers, from a jar
50g/2oz grated cheese
1 spring onion, finely sliced
few leaves fresh coriander
1 tsp olive oil (not extra virgin)
ready-made salsa, to serve
Method
1. Heat a ridged griddle pan.
2. Place the tortilla onto a work surface and cover with the ham.
3. Over one half of the tortilla only, sprinkle the jalapeño slices, grated cheese and chopped spring onion. Scatter over the coriander leaves.
4. Fold the tortilla in half to enclose the filling in a half moon shape.
5. Carefully lift the tortilla up and brush each side with oil before placing it onto the hot griddle. Griddle for a minute on each side, or until lightly charred and the cheese has melted.
6. Using a fish slice, transfer the tortilla to a board or plate and cut into three triangles. Serve with a spoonful of salsa.