Slice of heaven

Far right, Kitty’s Kitchen: Just a little bit naughty by Kitty Williams, Bateman books, $49.99

IN KITTY WILLIAMS’ family, everything was always about food; their world revolved around it. “My childhood memories are based on smells — Ouma’s apple jelly, Mum’s roast chicken, Sylvainy's chicken a` la cre`me . .

. I could go on and on,” writes Kitty.

“All the adults seemed to talk about was their new favourite recipes, or the best way to make mashed potatoes.

“Now my cousins and I are the same way — we discuss what extravagant meal we’re going to make for dinner while we’re eating breakfast. It might be a little weird, but we love it.”

Thanks to the encouragement of a very enthusiastic family, Kitty has been cooking and baking since she was 7 years old.

Following a sandwich-making business, a food truck then a small catering business, Kitty began her Instagram account, and everything clicked.

“I could work off cravings, she wrote, “and use whatever naughty ingredients I wanted.”

Her focus is creating meals that are unapologetically delicious, easy and comforting.

During lockdown, her sweet chilli, ham and cream cheese scrolls went viral, and that was when, she says, her life changed. Kitty’s Kitchen really took off, and it’s the reason she has a published book today.

CHEESY BEEF QUESADILLAS with jalapen˜ o smashed avocado, corn salsa & sour cream

This dish is a one-way ticket to flavour-town!

Ingredients

olive oil for cooking 1⁄2 onion, diced 400g beef mince 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika

1 tsp cumin

1 tsp oregano 400g tomato passata

1⁄2 400g can black beans, drained and rinsed

2 large tortilla wraps

150g tasty cheese, grated

2 Tbsp sour cream, to serve

Corn salsa

1⁄4 400g can whole corn kernels 1⁄2 red onion, diced

FOOD

handful of coriander, roughly chopped

1⁄2 red capsicum, diced juice of 1⁄2 lemon

Jalapen˜ o smashed avocado

1 avocado, smashed

6 jalapen˜ o slices, roughly chopped juice of 1⁄2 lemon

Method

Place a large pan over a medium heat with a glug of olive oil. Add the onion and cook for 5–10 minutes or until translucent. Then add the beef mince and season well. Cook for a further 5 minutes. Now add the onion powder, garlic powder, paprika, cumin and oregano and stir. Cook for a couple of minutes, then add the tomato passata. Add rinsed black beans and let the sauce simmer away for 10–15 minutes.

Grab one tortilla and sprinkle over the grated cheese. Top with the flavoured beef mince and beans, then place the other tortilla on top.

Place a large pan over a low to medium heat. Once hot, gently place the quesadilla in. Cook on one side for 2–3 minutes, then carefully flip and cook on the other side until golden brown and the cheese has melted.

While the quesadilla is cooking, it’s time to prepare the salsa and smashed avocado. Combine all salsa ingredients in a bowl and stir to combine. Repeat with the smashed avocado ingredients in a second bowl.

Place the quesadilla onto a large plate and slice it up. Cover with the colourful toppings and a dollop of sour cream.

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