Chileense Mosselschotel


Quesadillas met Tomatensalsa

  • Fresh coriander
  • Grated old cheese (like aged Gouda)
  • 2 red peppers, in small pieces
  • 6 green onions, in slices
  • 1 clove garlic, finely pressed
  • 2 T sambal oelek
  • 1 pack tortillas (8 wraps)
  • 5 small tomatos, in pieces
  • 1 red onion, diced
  • 2 T olive oil
  • T white wine vinegar

Chop the coriander coarsely. In a large bowl, combine the cheese, peppers, spring onions, garlic, coriander, and sambal oelek. Divide the mixture between 4 wraps, and cover each with another wrap. Cover with cling film and store in the refrigerator until use.

Mix the tomato and onion with the oil and vinegar. Season to taste with salt and pepper. Heat a small amount of oil in a skillet. Bake each quesadilla 5 minutes until the cheese has melted and wraps are crisp, flipping half-way. Cut into quarters and serve with tomato salsa. Sprinkle with any remaining coriander.

Credits: Aller Hande.

2014-05-19: We made this tonight minus the sambal oelek.

Gevulde Paprika

  • 4 red peppers
  • 2 yellow peppers
  • 1 clove garlic, finely chopped
  • 1/2 T paprika
  • 3-4 T olive oil
  • 200 g feta
  • 1 green onion, in rings
  • 1 T dried oregano

Preheat oven to 225C. Roast the peppers on a baking tray for 15-20 min. Put the peppers into a bowl and cover for 10 min. Reserve the liquid. Halve the peppers lengthwise, leaving the stems, remove the seeds, and peel the skins off two (remove the stems from those). Puree the pealed peppers with garlic, paprika, 2 T reserved liquid, 2 T olive oil, and pepper.

Cut the cheese into cubes and mix with the spring onions, oregano, and pepper. Fill the peppers with the cheese mixture, and drizzle the pepper sauce and remaining olive oil over it. Roast the peppers a further 15-20 min.

Credits: Aller Hande

2014-02-23: I cut the tops off the peppers before roasting, and thus didn’t cut them lengthwise. I also had the remaining tops of 10 other peppers, so I roasted them, and used them for the pepper sauce, filling all six. I also used 3 spring onions rather than 1. Since they come in bunches of 9, why not? And since I don’t have a working blender at the moment, I simple chopped them as fine as I could. Since this doesn’t look like it would make enough filling for 4 peppers, much less 6, I also cooked up two cups of bulgur which I used as the first layer.

Olive Piyaz

  • 125 g green olives
  • 125 g green olives, slit and marinated
  • 20 g walnuts
  • half bunch of chopped parsley
  • 4 green onions
  • juice of one lemon
  • 2 T sour pomegranate syrup
  • 1 t red pepper flakes
  • 1 t thyme

Place olives in deep bowl; add all other ingredients and mix well.

Credits: Skylife Magazine November 2013

Green Olive Salad

  • 125 g large green olives
  • 125 g pitted green olives, slit and marinated
  • 5 green onions
  • 2 cloves garlic
  • half a tomato
  • 1/2 C olive oil
  • half a bunch of flat-leaf parsley
  • 1 t red pepper flakes
  • 1 t dried sumac
  • 1 t ground cumin

Place the olives in a deep bowl. Add the finely chopped parsley and green onions and diced tomato. In a separate bowl, combine olive oil, sumac, cumin, red pepper flakes, and then add to the olives. Add the garlic last and let sit until flavors are absorbed.

Credits: Skylife Magazine November 2013

Olive Beurek

  • 300 g lean ground meat (30% fat)
  • 2 medium onions, finely chopped
  • 1/2 C olive oil
  • 50 g Antep olives, slit and soaked, and finely chopped
  • 1 1/2 C walnuts, finely chopped
  • 6 green onions, finely sliced
  • 6 cloves garlic, chopped
  • 2 bunches flat leaf parsley, chopped
  • 1 1/2 t red pepper flakes
  • salt
  • black pepper
  • 1 T pomegranate syrup

Brown the ground meat, and add the onions and oil. When the onions begin to brown, add the olives and continue browning. Add the walnuts, green onions, garlic, parsley, red pepper flakes, pepper, salt, and pomegranate syrup, and continue to cook over low heat, stirring gently. Use as a filling for pita bread, and bake in a stone oven.

Credits: Skylife Magazine November 2013.