Pumpkin and Rocket Tortilla Wraps

I haven't blogged more than a month. Why, you ask? Well I've had finals. And any of you who are in college/have been to college will know how stressful finals can be when they're in your senior year. Top that off with tons of papers due right before finals week and you end up with someone (me) who has no time to bake, let alone photograph and blog about it.

I finally finished exams last week and have been busy in the kitchen making all sorts of things (which inevitably end up being eaten before they can be photographed). I made a lovely no-bake chocolate pudding/trifle dessert, a raspberry cheesecake (also no-bake), swirly blueberry and caramel ice-cream, tiramisu, cake bites (nope, not cake pops- cake bites.. my own invention), oreo cupcakes, and a whole lot of other savory stuff.

This tortilla wrap I had been meaning to make for lunch since before my finals. I finally did, but I need to learn how to wrap it better. This is a delicious wrap that is filling and wholesome and a whole lot of fun to make.

Ingredients
2 tbsp cream cheese
2 tbsp basil pesto
6 tortilla rolls
2tbsp olive oil
2 onions, thinly sliced
2 tsp balsamic vinegar
1 tsp dark brown soft sugar
300g butternut pumpkin, chopped finely
2 tsp chili flakes
1 tbsp fresh sage, torn
1.5 cups rocket leaves
4 tbsp crumbled feta cheese

Procedure
In a bowl, stir together the cream cheese and basil pesto until smooth and well-mixed. Spread over one side of each tortilla roll.
In a pot, on high heat, heat the olive oil and then add the onions, coating to stir. Cook for five minutes and then add the balsamic vinegar and brown sugar and stir well. Reduce the heat to medium and cover the pot and allow to cook for 10 minutes. After that, increase the heat back to high and stir in pumpkins, sage, and chili flakes. Add more oil if necessary. Cook for 15 minutes, or until the pumpkin is soft. Season to taste.
Remove from heat and allow to cool slightly before adding the rocket leaves which will wilt in the heat. Stir in the feta cheese.
Place one heaped spoonful of the mixture in the center of each tortilla wrap. Fold over both sides (bottom and  top) and then roll the left side of the tortilla over to make a wrap. Place on a flat surface with the fold at the bottom- this helps secure it.
After five minutes, slice the wrap in the middle and serve!

Candles, flowers, crystal, and fingerfood.

I hadn't seen my friend Khulood in over four months.. we only see each other about three times a year anyways! And so, last week I invited her over for dinner. She loves fingerfood and so I started looking through my cookbook trying to find recipes for bite sized meals and canapes etc.. I've never really made fingerfood so yesterday's cooking experience was something new.. I didn't have to use the stove once! And everything was done in less than an hour.

I made a sweet and sour yogurt dip which I served with some crisps, mini burgers, small pizza slices, bruschetta, and chocolate mousse.

The yogurt dip was delicious (and healthy!). All you have to do is take one cup of fresh yogurt and beat it until smooth with around a third cup of sweet and sour sauce. I added some fresh chives to the mixture and seasoned with salt and pepper. It is SO addictive and works great with just about anything- especially breadsticks. Easy!

The pizza slices were also extremely simple and quick. Just take around four pizza bases and spread each with basil pesto. Sprinkle with some pizza cheese and pine nuts and bake for around 15 minutes at 180C. Cut each pizza base into four equal pieces and further slice each piece into three slices. You get 48 pieces with just four pizza bases.

I love the idea of using lots of glasses in a table setting. I've used them as vases and as candy holders. And now for crisps and the dip!



The Chocolate Mousse

 Enjoy the photos!

A Mediterranean-infused baking break.

On no, I still love cakes. But I thought that it was about time I fed myself something other than sugar. And what better detoxifying food than tomato? Tomato is known for its amazing anti-oxidant capabilities. And I'm still coming to terms with the fact that it's actually a fruit. And so, tonight I made tomato bruschetta and roasted capsicum with tomato, olive, and tofu. Yes, that tofu does seem a bit odd in the rest of the Mediterranean set-up doesn't it? But trust me, it's goood.

The bruschetta was very simple to make and the best part is that you don't even need to cook anything. Except for the baguette.. which can be toasted.

Tomato Bruschetta
Ingredients: 
1 French baguette
3 plum tomatoes, chopped
1 onion, chopped
2 cloves garlic, chopped
2 tsps dried oregano
1/3 cup fresh basil
2-4 tbsps olive oil.
1tbsp pine nuts

Cut the baguette into even slices and place in a toaster or grill pan until crisp.
Mix the rest of the ingredients in a bowl and season to taste.
Arrange the baguette slices on a platter and spoon equal, generous amounts of the tomato mixture on top of each slice.

Me attempting to create abstract art with balsamic vinegar...

Now is that easy or what?

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Roasted capsicum with tomato, olive, and tofu


Ingredients:
2 red capsicums, cut in half and deseeded
1/3 cup sliced black olives
2tsps dried oregano
2tsps dried coriander
2tsps dried chives
1/4 cup tomato paste
2tbsp olive oil 
2 cloves garlic, chopped
100g tofu, cut in cubes
1/2 cup cherry tomatoes, sliced in half


Place the halved capsicums on a baking tray lined with foil and roast in the oven at 200C for 10 minutes.
Place the olives, oregano, coriander, chives, tomato paste, olive oil, and garlic in a food processor and blend until a thick paste is formed. Be careful not to blend the olives completely.
In a large bowl, mix together the olive and tomato mixture with the cherry tomatoes and chopped tofu.
Spoon equal amounts of the combined mixture into the capsicums and place in the oven at 180C for 15 minutes. Enjoy warm.