Katherine's Daily Wellness

Chicken quesadillas with chipotle relish and mango salsa recipe!
INGREDIENTS
1 1/2 tablespoons olive oil
1 large onion (200g), finely chopped
8 garlic cloves, finely chopped
2 tablespoons chopped chipotle chillies in adobo (smoked, pickled jalapenos in sauce)
400g can chopped tomatoes
1/4 cup (70g) tomato paste
1 cup (250ml) malt vinegar
120g caster sugar
2 mangoes, flesh cut into 2cm cubes
1 avocado, flesh cut into 2cm cubes
1 long red chilli, seeds removed, finely chopped
Juice of 1/2 lime, plus extra lime wedges to serve
1 cup finely chopped coriander, plus extra leaves, to serve
8 flour tortillas
1 small barbecued chicken, meat shredded, skin and bones discarded
2 1/2 cups (250g) grated mozzarella

METHOD
1.Heat oil in a pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add chipotle, tomato, paste, vinegar, sugar, 1 cup (250ml) water and 2 teaspoons salt. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 45 minutes or until reduced and thickened. Cool. If not using immediately, transfer to a sterilised jar, seal and store in the fridge for up to 2 weeks.
2.Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
3.Preheat an oiled barbecue or large frypan to high. Spread half the tortillas with chipotle relish and top with chicken and mozzarella. Sandwich with remaining tortillas, then cook, weighted with a heavy pan or pressing down with a spatula, in batches if necessary, for 2 minutes each side. Cut quesadillas into quarters and serve with mango salsa, extra coriander leaves and lime wedges.

Broad bean and pecorino bruschetta recipe!
INGREDIENTS
2kg fresh broad beans, podded (to give about 400g) (see Notes)
1/3 cup (80ml) olive oil, plus extra to brush
3 rosemary sprigs
3 garlic cloves, roughly chopped, plus 1 extra garlic clove, halved
1 loaf ciabatta, cut into 8 thick slices
2 tablespoons roughly chopped flat-leaf parsley
100g Pecorino Sardo or Pecorino Romano, shaved

METHOD
1.Blanch broad beans in boiling salted water for 1 minute, then plunge into iced water and squeeze beans from skins. Set aside.
2.Warm oil, rosemary and chopped garlic in a pan over very low heat for 15-20 minutes, stirring occasionally, to infuse oil. Don’t allow garlic to colour.
3.Add beans, 1 tablespoon water and 1/2 teaspoon each salt and pepper. Increase heat to medium and cook for 2 minutes or until beans are cooked and bright green.
4.Meanwhile, preheat a chargrill pan or grill to high. Brush ciabatta with oil, then grill for 1-2 minutes each side until golden and charred. Rub halved garlic over toasts.
5.Top toasts with beans and a drizzle of oil. Sprinkle with parsley, cheese and black pepper, then serve immediately.