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Christmas cake semifreddo

5 minutes

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Creamy cabbage gratin

45 minutes

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Roast Brussels sprouts

30 minutes

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Chicken liver pâté with sherry jelly

10 minutes

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Three-onion tart

1 hour

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Wedge salad with pecan crunch

10 minutes

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Air-fryer gammon

45 minutes

Mushroom carpaccio

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Mushroom carpaccio

Miso Napoletana pasta

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Miso Napoletana pasta

45 minutes–1 hour

Chicken livers with homemade rolls

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Chicken livers with homemade rolls

Chicken Livers: 20 mins | Buns: 12-15 mins

Fluffy flapjacks

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Fluffy flapjacks

30 minutes

Braai quesadillas

Braai recipes

Braai quesadillas

5–10 minutes

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Braai quesadillas

By Hannah Lewry

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5–10 minutes

Ingredients

For the filling:

480 g ricotta
180 g feta
1 lemon, zested and juiced
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

For the wraps:

8 Woolworths wraps, for serving OR 4 stoneground flour burritos
200 g baby marrow, grated
400 g mozzarella sliced
basil pesto, for serving
1 x 90 g sachet Woolworths pickled onions, for serving
300 g Woolworths ruby slaw, dressed with olive oil, salt and lemon juice, for serving
chilli, for serving

Method

1. Combine all the filling ingredients and mix until well combined and smooth.

2. Spread the filling onto half of the wraps, then top with the baby marrow and sliced mozzarella. Sandwich with the remaining wraps to make quesadillas.

3. Braai over smouldering coals or toast in a pan until slightly charred and the cheese begins to melt.

4. Serve warm with the basil pesto, pickled onions, ruby slaw and chilli.

Cook's note: Any wraps will work, look out for Woolies’ turmeric or beetroot wraps. Keep them in your freezer for impromptu entertaining.

Find more Mexican recipes here.

Photograph: Jan Ras