Stormy Night Dinner

May 13, 2015

It seems like we’re having an early Summer around here, with sunny days being interrupted by light showers or even thunderstorms. I’m not one to complain about the weather, it doesn’t trump me much; oh, except for that one time last year when we had no sun for 40 days. But other than that, it’s fine, except that it sometimes messes with the light when I take photos.

We had a couple of friends over for dinner on exactly one of these moody days. It had been a full day for everyone and I didn’t really feel like cooking up a storm. I just wanted to wind down, with a glass of wine in one hand and not a lot of stirring and cooking for the other. So we went for the easiest dinner you can put together, with a nachos-topped-with-everything entrée and a simple main-course of no-fuss, meat-free quesadillas. To be honest, I would make these quesadillas all the time, they are delicious and a bit more refined than the classic version. Plus, they’re really easy to make and also, a light and healthy option. As for the nachos, they’re plain indulgence, all topped with jalapeños, beans and corn and cheddar. I seriously recommend cold beer to go with this dinner or white wine, if you have that on hand. Enjoy!

Indulging Nachos

Serves 4

400gr/15oz tortilla chips

100gr/3,5 oz. cubed smoked bacon

100gr/4oz. black beans

100gr/4oz. corn

50gr/2oz. cheddar, grated

a couple of slices of preserved jalapeños

Preheat you oven to 200C/425F. In an oven proof dish, place the tortilla chips. Sprinkle bacon, beans and corn over the chips. Top with the grated cheese and slices of jalapeños. Bake in the oven for about 10-15 minutes, until cheese is melted.

Brie & Arugula Quesadillas

Serves 4

4 flour tortillas

1 Tblsp Dijon mustard

2 tsp apple cider

200gr/7oz Brie cheese, roughly sliced

1 large apple, cored and cut into 0,5mm/¼in slices (peel if using non-organic apples)

200gr/5 cups arugula, washed and dried

Freshly ground pepper

In a small bowl, combine mustard and cider and stir well. Heat a large non-stick skillet over medium heat. Spread 2 tsp of the mustard mixture on top of each tortilla. Place one tortilla in the skillet, mustard side up, add the brie on top and cook for one minute, until the cheese starts to melt. Arrange apple slices over the cheese and top with ¼ of the arugula. Sprinkle with pepper, fold tortilla in half and press gently with a spatula. Cook for 2 minutes on each side, until golden-brown. Repeat process with remaining three tortillas and cut into 3 triangles when done.

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