Saturday, 13 July 2013

Vegetarian 'Hawaiian' Quesadillas

Vegetarian 'Hawaiian' Quesadillas
When I was growing up, fresh pineapple was considered positively exotic! We might have had tinned pineapple in fruit salads, or maybe on a Hawaiian pizza, but that was about it. Apparently pineapple on pizza isn't exactly traditional in Hawaii though, so apologies to any Hawaiian readers and especially to Little Ferraro Kitchen

Although I now love fresh pineapple, I hadn't thought of putting it in a sandwich; I came up with this simple veggie/vegan wrap combo after being inspired by a similar meat-based dish on Closet Cooking. I wasn't sure if the flavours would work with a meat substitute, but they really do. Coincidentally, Ephee has recently blogged an alternative vegan version over on her amazing blog: L'éphémère quotidienneté des repas et autres trucs de magie.

These quesadillas are really quick and easy to make, so are great for lunches and camping trips. 

Makes 4
  • 4 slices of vegetarian/vegan bacon/ham, cooked if preferred and chopped
  • 2-4 thin slices of pineapple (fresh is best, but tinned will do), chopped
  • 2 tbsp pickled jalapenos, chopped (optional)
  • 200g/8oz mozzarella/cheddar/vegan melting cheese
  • 4 tbsp tomato puree/tomato salsa/bbq sauce
  • 4 tortilla wraps
Fry or grill the veggie bacon/ham until lightly browned (this is optional, but I prefer it crispy!).
Spread half of each tortilla with a spoonful of tomato puree or your preferred alternative.
Divide the remaining ingredients between each wrap.
Fold the wraps in half and heat through until the cheese has melted, either in a hot pan or in a panini press/grill.
Slice into wedges and serve with salad.

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Thursday, 4 July 2013

Rachel's Organic Yogurts - a review

I try to buy organic dairy products whenever possible. However, I do tend to stick to buying strawberry yogurts as I know the whole family will eat them. Rachel's probably have the largest range of organic yogurts in the UK, so I was keen to try out some of the more unusual flavours on my family.
Rachel's Organic Yogurts are produced by Britain's first ever certified organic dairy, which means that they are naturally higher in omega 3 fatty acids, vitamin E, vitamin A (beta carotene) and antioxidants than non-organic yogurts. Although they are no longer a small, family-owned business, they still retain the original Rachel's Dairy ethos and have 8 key environmental commitments help reduce packaging, food miles and energy consumption amongst others.
After trying several different varieties, we all had differing opinions; Mr O preferred the full fat Forbidden Fruits varieties, whereas I preferred the low fat Garden Fruits flavours plus the plain Greek-style. The kids weren't keen on the fruity lumps in the yogurts we tried, as they much prefer smooth yogurts. Despite their age, I think they would have preferred the Taste Explorers range, designed for young children, however I couldn't find these, or some of their other more exotic flavours in my local supermarkets.

Rachel's yogurts are great for breakfast, packed lunches and are also a versatile cooking ingredient. Visit for mouth watering recipe ideas, and become a fan of Rachel’s on Facebook or a follower on Twitter to receive regular news and information.
Image © courtesy of Rachel's 

Integrity Statement

I received some free samples of Rachel's to review. I did not receive payment, and was not required to write a positive review in return. The views expressed are genuinely those of myself and my family.

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