Introducing Nordic flavours with a Mexican twist!
Serve topped with parsley or coriander and a dollop of guacamole.
Preheat the oven to 225°C, then start on the sauce. Combine the Apetina with the milk. Add a little extra milk for a thinner sauce. Season with chilli if you want a sauce with some bite. Pop it in the fridge. Now, heat up a frying pan. Fry the rinsed mushrooms on a dry pan until all the moisture has evaporated. Add the butter, curry (it brings out the mushroom flavour), salt and pepper. Cook until the mushrooms are buttery and slightly crispy. Chop the tomatoes and spring onions. Line a baking sheet with parchment. Place a tortilla on the baking sheet and sprinkle with tomatoes, spring onions and mushrooms. Top with grated cheese. Place another tortilla on top and bake for approx. 10 min. until the tortillas are golden-brown and the cheese has melted. Serve the oven-warm quesadilla with the feta sauce. Adios, amigos!
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