"If you must write prose and poems,
The words you use should be your own,
Don’t plagiarise or take on loans"
The Smiths - Cemetery Gates
As much as I wholeheartedly agree with my favourite band in the whole wide world, I'm afraid it has been a week of plagiarism in the Hall household this week. Not in the writing sense but in the cooking sense. I've been copying and adapting like a crazy man.
Not that doing that is a bad thing; as long as you aren't claiming it to be your own and offering praise where it should be offered then it becomes a positive thing. And that is where I come in. Fresh from tweaking one of Helen Grave's recipes and turning it into my New Potatoes with Green Sauce, it is now my turn to get into probably my favourite Blogger of the past year - The Great Big Vegetable Challenge.
I think you all probably know what amazing things have been going on in the GBVC house of late. Not only has Charlotte turned her once vegetable bating superstar of a boy, Freddie, into a vegetable loving superstar. But they have now released their book detailing the miraculous recipes that made Freddie into the boy he is today. I can't state how great it is. All I ask is get your hands on a copy and see what all of the fuss is about.
So at the weekend, we did just that and turned the pages eagerly to find that Freddie has marked the recipes out of 10, with '10 out of 10' recipes getting a special mention. As I currently have a glut of courgettes sprouting at an alarming pace from my backyard buckets, I thought the highly rated Courgette Quesadillas would be a good place to start. I tweaked slightly. And the tweak wasn't weak. They were delicious. Thanks Freddie, it has been a true pleasure to be involved in your adventure.
3 courgettes, grated
3 spring onions, thinly sliced
1 clove of garlic
1 pinch of dried chilli flakes
2 tbsp olive oil
A squeeze of lime juice
Freshly ground pepper
4 flour tortilla wraps
250g grated Cheddar cheese (I used a combo of Cheddar and mozzarella)
1 - Pre-heat the oven to 200 degrees, GM6.
2 - Heat up the oil in a non-stick frying pan. Add the courgettes, spring onions, garlic and chilli and cook until it becomes slightly dry but not too coloured. Squeeze in the lime juice, grate in some pepper, stir and set aside.
3 - Put two of the tortilla wraps onto a lightly oiled baking tray. Sprinkle with some cheese until they are covered.
4 - Spread out the courgette mixture onto both tortillas. Top with more cheese. Finally, press on the two remaining tortilla wraps, brush with oil then place into the middle shelf of the oven.
5 - Bake for 10-15 until golden and crispy. Cut into wedges and serve with a simple salad.