Grilled Halloumi its simple, tasty and looks an sounds fancy! what more could you want? I pair it with a sweet potato hash browns, Grilled tomatoes and basil leaves. Delicious!
1 block or packet Halloumi
300g Sweet Potato, grated
1/2 Teaspoon All Purpose Seasoning
Oil for frying
Place the sweet potato, eggs and seasoning in a bowl and mix well. Heat a little oil in frying pan over medium heat. Cook ¼ cups of the sweet potato mixture for 2−3 minutes on each side or until they are golden and crispy. Drain on Paper towel and keep warm. Using the same frying pan add a little more oil if needed. Slice halloumi cheese into wide, 1 cm thick slices. Place slices in frying pan for just a few minutes on each side (about 2-3 minutes), until lightly browned and gently crisped( Be careful to not overcook it as it will go rubbery) Halloumi cheese is best served immediately.
A creamy simple pumpkin soup that's extremely easy to make. This recipe is from my year 10 cooking class and its my go to recipe on a cold winters day. Is there anything more comforting than a bowl of warm soup? I also serve mine with extra cream, feta and crispy bacon shards to add some texture.
350g Pumpkin ( I use butternut)
1 1/2 Cups Chicken Stock
1/4 Teaspoon ground Ginger
1 Medium Onion
2 Tablespoons Cream
Peel pumpkin and cut into 5cm pieces. Peel and finely chop onion. Place all ingredients, except cream, into a saucepan. Cover and bring to the boil, Stirring once or twice. Once boiling turn heat down to a simmer and cook until pumpkin is soft. Cool slightly then place in a blender and puree until smooth. Return to saucepan and reheat soup. Stir in cream and serve hot.
A simple tomato salsa on crisp bread, my go to party dish. Whenever i need to bring a share plate for a gathering this is it. I love bruschetta so much that if i go out for dinner i must try it. Ive prob tasted over 50 different types, this is still my favorite, and it's mine own recipe.
6 Ripe Tomatoes, seeded and diced
1/2 White Onion, diced finely
1/4 Cup Basil leaves, shredded
2 Tablespoons Balsamic Vinegar (Brown or White)
1 Teaspoon Sugar
Salt and Pepper to taste
Bread to serve (I use Bruschetta Toast from the supermarket)
Parmesan cheese to sprinkle over top when serving (optional)
Place all ingredients (except bread) together and mix well. Chill for 20 mins in the fridge to marinate. Serve on warm crusty bread.
These little crunchy party snacks are the perfect as a starter with a garden salad or as a party plate. I typically use Swiss and Parmesan cheese for my tarts but this recipe is great when you have leftover cheese you need to use up.
6 Medium Potatoes
2 Sheets Puff Pastry
1/4 Teaspoon Salt
1/3 Cup Grated Cheddar & Parmesan cheese
1 Teaspoon Chopped Rosemary
Pre Heat oven to 180'c. Line a tray with baking paper.
Place potatoes in a saucepan, cover with water. Bring to the boil. Reduce heat and simmer for 5 minutes or until almost tender. Drain and rinse with cold water. Cut into thin slices.
Cut each pastry sheet into 9 rectangles. Score each rectangle about 1/8-inch from edge. Prick the inside of the square all over with a fork. chill 10 minutes.
Arrange 3-4 potato slices onto each pastry piece and sprinkle with salt. Combine cheese and rosemary. Sprinkle cheese mixture over each tartlet. Bake for 15 minutes or until golden and crispy.
These crispy polenta square are perfect as an starter or entrée or equally delicious without the pasatta and served as a side with a main meal.
4 cups water
1 1/2 cups Polenta
1 Tablespoon salt
1/2 Cup Grated parmesan cheese
1 Egg beaten
1/4 Cup season flour (plain flour with salt and pepper)
1/2 Cup panko breadcrumbs (or any breadcrumbs you like)
1/2C pasatta (Italian tomato sauce)
Extra parmesan cheese and basil leaves to serve
Line a square or rectangle baking tin with glad wrap letting the glad wrap overhang over the edges.
Bring water and salt to the boil then reduce to a gentle heat. Add polenta and salt slowly, stirring constantly for around 1.-15mins until polenta is cooked and smooth. Stir in parmesan cheese and season well with salt and pepper if needed.
Fill the lined baking tray with cooked polenta and spread giving a nice smooth surface , fold over edges of glad wrap and leave to cool ( I put in fridge to cool quicker)
Once cool cut polenta into squares. Place a square into flour mixture, dip into beaten egg and then cover with breadcrumbs. Continue the process until all the squares are breadcrumbed.
Heat a deep fryer until hot (to test this place a piece of bread into the oil if it bubbles its hot enough) and deep fry the polenta squares until golden and crispy. Drain on kitchen paper.
To serve, place a layer of cold pasatta on the bottom of the dish, layer with a polenta square and top with extra parmesan cheese and basil leaves.
Note: when breadcrumbing make sure polenta is completely covered before transferring to the next mixture.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.