For the last few weeks, my husband and I have had the luxury of sleeping for seven (sometimes eight) whole, uninterrupted hours a night. Our little boy has finally established a regular sleeping pattern and it feels amazing.
The transition into parenthood was harder than we anticipated. We had been assured by our experienced family and friends that "things get easier" and "sleepless nights don't last forever" but until recently, we were understandably skeptical. Post baby was definitely harder than pre baby. Then one day, like magic, we knew what we were doing. We had become parents. Pros' in fact. The new normal had arrived and with Summer right around the corner, it was just in time.
Summer in Germany means mid-80 degree days and warm evenings. Still fairly hot for us English, but a far cry from the 100 degree Summers of Washington DC.
Lately, we've been taking advantage of the lovely weather and enjoying our meals outside. Sometimes we walk to the park, lay down a blanket, open a bottle and dine European style. Bread, olives, cheese and wine, combined with a little people watching, make for a tasty and relaxing treat.
For those of you enjoying your warm days dining under the sun, this recipe is for you. Either just out of the pan or just out of the picnic basket, these Pea, Basil and Halloumi Fritters are delicious. Serve them hot with roasted cherry tomatoes for a light dinner. Or eat cold leftover fritters with sweet chilli jam and salad for a tasty lunch.
I'd like to thank you all for your patience during my absence. It feels great to be back. And I can't wait to share more deliciousness!
Pea, Basil & Halloumi Fritters
Fresh peas are a wonderful component to this dish; however, they are not essential. If they are not available to you or you're simply short on time, frozen peas work just as well.
100g all purpose flour
1 tsp baking powder
160 ml (2/3 cup) milk
120g (3/4 cup) fresh or frozen peas
2 large spring onions, finely chopped
250g halloumi cheese, cut into 1cm cubes
Large handful of fresh basil, roughly chopped
Generous sprinkling red chili flakes
Salt & black pepper
Boil the peas for 2 minutes (only cook for 30 seconds or so if frozen) then drain and refresh under cold water.
In a large bowl, combine the flour, baking powder, egg and milk and whisk to make a smooth batter.
Season the batter with salt, red chili flakes and plenty of black pepper. Then add the remaining ingredients and mix well.
Heat a little olive oil in a large non stick pan over medium-high heat. Drop spoonfuls of the mixture into the pan and cook in batches for 2-3 minutes each side. Drain on paper towels and sprinkle with sea salt if desired.
Makes approximately 12 fritters.