The Mexican version is essentially melted cheese in a folded corn tortilla, served with salsa or guacamole.

This is my version, which is a little more substantial, but really quick and easy to make. You can put in pretty much what you fancy, but I think the cheese should be the star, and that it is best to keep it simple. It is a classic case a few good ingredients enhancing each other.

It is also a brilliant way to eat up some of the chillies you have grown. 20150829-IMG_8717

By now, in Northern Europe at least, your plants should be dripping with plump green fruits.20150829-IMG_8718

Green chillies work really well in this recipe.

Serves 2
6          large tortillas
1            red onion, very thinly sliced
1           red pepper, very thinly sliced
2           large ripe tomatoes, very thinly sliced
200g   grated mature cheese, such as CheddarGouda or Red Leicester.
3tbsp  fresh coriander, chopped
chipotle powder (or smoked paprika) to taste
chillies to taste (red or green), seeds removed and shredded
to serve: sour cream or crème fraiche, guacamole


  1. Brush a large frying pan with a minimum of olive oil, and heat.
  2. Add a tortilla, and allow to warm.
  3. Add about 1/6 of the remaining ingredients to one half of the tortilla.
  4. Sprinkle with chipotle powder.
  5. Fold in half, and heat until the cheese has melted, turning once.

1            avocado
2           tomatoes
1           green or red chilli
2           spring onions
1           handful fresh coriander
salt and freshly ground black pepper to taste
1           tbsp lemon or lime juice
optional: dash of Tabasco to taste (you might want to ease up                 on the chillies)


  1. Blend ¾ of the avocado, spring onion, chilli, coriander, lemon/lime juice and tobacco if using in a food processor.
  2. Chop the remaining avocado and tomatoes quite small, and add to the purée.
  3. Cover with cling film if not using immediately.
© DAVEggie

Fennel and Celery Soup with Parmesan and Garlic Crôutes

I do enjoy a bowl of soup, no matter what the season or what the weather. From hearty Pumpkin and Coconut Soup in winter,
to Soupe au Pistou in spring, or a chilled soup such as Vichyssoise or Gazpacho in summer.

The soup I present this week is good at any time of the year, and can be eaten hot or chilled. It is not terribly
substantial, so you might want to serve a starter – Insalata Caprese would go well. The recipe was given to me by a friend;
thanks Yacine!

Serves 2
1 medium onion
1 fat garlic clove
2tbsp olive oil
1 large bulb of fennel
5 celery stalks
2 medium potatoes
1l vegetable stock
5g fresh coriander
chipotle chilli powder and thick cream for serving

1. Peel and chip the onion and garlic. Clean and chop the fennel and celery, reserving the fennel fronds for garnish. Peel and chop the potatoes. Chop the coriander coarsely.
2. In a large saucepan, heat the olive oil, add the onion and garlic and 1/2 tsp each of salt and pepper, and fry gently for 5 minutes until softened but not browned.
3. Add the fennel and celery and fry on a low heat for a further 15 minutes, stirring occasionally.
4. Add the potato and stock to the pan, bring to the boil and simmer for 20 minutes.
5. Add the coriander, and purée in a food processor or with a staff mixer.
6. Serve with a swirl of thick cream, and a sprinkle of chipotle powder and chopped fennel fronds.

Note: if the celery is very stringy, you might want to pass the soup through a sieve after puré-ing.

Parmesan and Garlic Crôutes
ciabatta or baguette (it does not matter if it is slightly stale)
1 garlic clove
15g fresh Parmesan, grated
1tbsp olive oil

1. Cut the bread into 2cm slices.
2. Bruise the garlic, and rub over each slice.
3. Sprinkle over the Parmesan.
4. Drizzle over the olive oil.
5. Cook under in a hot oven until the bread is crisp and the Parmesan is golden.

Bon appetit!

© DAVEggie