Tuna Quesadilla with Tomato Salsa/ Cheesy Yoghurt Mayo and Mushroom Soup

"Quesadilla is originated from Mexico and "Queso" is cheese in Spanish. It has evolved and changed as it is assimilated with the local cultures, forming Spanish Quesadilla and American Quesadilla." - Wikipedia

The usual one I have in Chili's is the American Quesadilla has a varieties of melted cheese that are sandwiched between two tortillas (which is in the kid's meal section) Whereas in the main course, quesadilla with chicken cubes, tomatoes, cheese etc is served with sour cream and salsa. Both of these deserve a thumbs-up. My brother and I love them so much!

As I have a sudden crave for quesadilla, I decide to make it for lunch. I have a couple of tortillas left at home after using them as wraps during teatime so quesadilla is it.

Tuna Quesadilla

Salsa and Cheesy Yoghurt with Lemon Wedge

Tuna Quesadilla with Tomato Salsa/ Cheesy Yoghurt Mayo
Cheesy Yoghurt Mayo

•  Kewpie cheesy mayo
• Yoghurt

> Mix both of these ingredients and set aside. It will be used in the quesadilla and as a side.


Tomato Salsa

• Ripe tomato
• Olive oil
• Garlic
• Pepper
• Salt

> Boil half a pot of water. Drop the tomato into the boiling water till the tomato skin is about to peel. Then, scoop the tomato out and remove its skin. Cool awhile and blend it in a food processor. Saute the garlic till it's goldenly brown. Next, pop the tomato puree into the pan and heat it with a pinch or salt and pepper. Before serving, drizzle some olive oil and add some lemon juice into the salsa.
* I will suggest to make this overnight so it won't be too time-consuming to prepare the quesadilla
* It is healthier if you can blend your own tomato puree but using canned puree is fine.

Tuna Quesadilla

• Tortillas
• Canned tuna
• Lettuce
• Sliced button mushroom
• Cheddar cheese
• Mozzarella cheese 
• Salt 
• Pepper
• Lemon  

1.  For the canned tuna, pour away the olive oil or distilled water. Smash the tuna with back of the fork and add a pinch of salt, pepper and some lemon juice
2. Heat your oven 180 degree celcius.
3. Cut each tortilla into a semi-circle shape. Assemble the sliced lettuce first, followed by spoons of tuna and mushrooms.
4. Add the cheesy yoghurt mayo topped with both the cheese.
5. Lastly, sandwich the ingredients with another halved tortilla and pop it into the oven.
6. As the cheese have melted and the tortilla turned crispy, take the quesadillas out from the oven. 
7. Cool for a while,  slice into wedges and serve!
8. The quesadilla goes well with the salsa and cheesy yoghurt mayo

It's always healthier to homemade the side and also substitute half portion of the mayo with yoghurt. Also, quesadilla will go well with sliced lettuce as side too.

No doubt that creamy mushroom soup is the best soup ever on earth. Who can resist the creaminess and the mushroom bits in your mouth? And.... especially when you have garlic bread, mushroom soup is a must to go with.

Creamed Mushroom Soup (reference: Jamie Oliver's Magazine Issue 23)
This will be the original recipe, it is advisable to make slight alteration to it, my notes are in Italic.

Serve 6

• 1 tbsp butter
• Olive oil
• 3 garlic cloves (2 finely sliced, 1 halved)
• 600g mixed wild mushrooms, brushed clean
• 250g field mushrooms, brushed room  * I have used Portobella mushrooms instead of wild and field mushrooms
• 1 red onion, diced
• 2 celery stalks, finely chopped
• 2 bay leaves
• 25ml brandy  * I have substituted it with red wine
• 100g white rice rinsed  *cooked ahead or use any leftover rice
• 2 litres chicken stock or vegetable stock, plus extra  * I have used Maggi concentrated chicken stock, diluted with water
• 6 tsp sour cream  * I have used my leftover whipping cream and milk
• 1 lemon
• 1 whole nutmeg, for grating  * use the grated ones which is available at the supermarket
• Extra virgin olive oil
  

1. Melt the butter with a drizzle of olive oil ina really big, nonstick saucepan. Add the sliced garlic and mushrooms. Stir and fry over a high heat for 3-4 minutes, or until you get some beautiful caramelisation happening and any liquid in the pan has evaporated.
2. At this point, taste a mushroom and add a pinch of salt and pepper if needed. 
3. Add the onion, celery and bay leaves to the remaining mushrooms and fry for 5 minutes or so over a medium heat to soften  slightly. 
4. Pour in the brandy and stir quickly until most of the alcohol burns off, then add the rice and stock and bring to boil. Once boiling, turn down the heat and simmer gently for about 20 minutes. * at this point, I added the whipping cream and milk
5. After 20 minutes, remove the bay leaves from the soup pan and blitz the soup either in a food processor or with a hand-held blender.
6. Taste and correct the seasoning for the final time, adding a little lemon juice to taste. At this point, thin down the soup with a little extra hot stock, if you like.  * I heated the blended soup in the pan again as it has cooled
7. Divide the mushroom soup between the bowls, swirl in the lemony sour cream  * I replaced this with whipping cream and milk as above
8. Scatter your bowls of soup with some chopped parsely * I used dried parsley  and a pinch of grated nutmeg, then drizzle with a little extra virgin olive oil and tuck in. 

If you are searching for THE BEST mushroom soup, this is the one!

Also, I have tried Zoe's Traditional Korean Rice Pancakes (Panjeon) , you may get it here. It's pretty good and quite similar to the ones which my mum have in Korean restaurant.