Fresh Pea, Basil and Halloumi Fritters

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
1 egg
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
Olive oil

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.

March of the Goat's Cheese Penguins

Adorable, fun, and tasty is how I would describe this little army of penguins. Granted, they are time consuming to make but you have to agree that their cuteness is worth it! Make them at your next party and I assure you, they will not be forgotten!

Plus, if you ever want to see a child eat an olive...this is how!

These funny little fellows are made up of five simple ingredients. Cream cheese, goats cheese, carrot and black olives. I added goats cheese to the cream cheese for additional flavour, but if you prefer, you can use cream cheese alone. You could also add garlic or onion seasoning for a little extra zest.



If stored in an air tight container, penguins will live happily in your fridge for up to 24 hours.



Oh and did you know that Penguins mate for life!? So cute!



Makes approximately 2 dozen penguins
Inspired by All Recipes

1 can extra large black olives, drained
1 can small black olives, drained
1 small tub cream cheese ( I used low fat )
3-4 tbls goats cheese (optional)
1 large carrot, peeled and sliced
Cocktail sticks

Mix the cream cheese and goats cheese together thoroughly. Make a slit down the side of each extra large olive. Carefully stuff each one with the cream cheese mixture. Cut a small triangle out of each carrot slice to resemble feet. Make penguin beaks out of each triangle and place into the little hole of each small olive. Place a penguin body onto each carrot slice followed by the head, secured with a cocktail stick. Penguins are best served at room temperature.

Baked Brie

Looking for the perfect appetizer? Look no further! And be ready, because this may be the tastiest thing you will ever eat!

A wheel of Brie, topped with a sweet caramelized onion jam, baked in a crisp puff pastry until wonderfully soft and gooey!

Simple? Yes! Calorific? Maybe. Worth it? Absolutely!








Make it...



Bake it....



Eat it...



Love it!



Enjoy and Happy Thanksgiving to you all!

Serves about 8-10

450g thawed puff pastry, about two sheets
1 large wheel of Brie, about 1 lb in size (do not remove the rind)
Good quality caramelized onion jam (I recommend Stonewall Kitchen)
1 egg, beaten
Fruit and crackers to serve

Preheat oven to 375F
Unroll the pastry sheets and place the brie in the center of one piece. Cut a circle approximately 1 inch larger than the round of brie. Make another circle with the second piece of pastry, this time measuring 1 inch or so bigger than the last. Top the brie with about 4 tbls of caramelized onion jam and place the second circle on top, joining the edges of both pastry rounds together.
Decorate as you please with the remaining pastry and brush with the beaten egg. Place on a baking sheet lined with parchment paper and bake for about 25-30 minutes. Serve with apples, grapes and crackers.

Roasted Squash, Beetroot & Goat's Cheese Salad

This winter salad is bursting with flavour. It is simple, colourful and satisfying.

I love butternut squash for its nutty flavour and its tremendous versatility in the kitchen. I have prepared it in a variety of ways, sweet and savory, but I find that it is particularly yummy when roasted. Roasting butternut squash intensifies its flavour producing a wonderfully sweet and nutty taste with a deliciously silky texture. Roasted butternut squash is great in warm salads with ingredients such as goats cheese, pine nuts and peppery arugula.

So, when I came across this recipe recently, I knew I was going to love it and that it was destined to live happily on this blog. I jazzed up the dressing a little bit, added a few ingredients here and there, and as a result, was very happy with the finished dish.

I had never roasted beetroot before so I was interested to see how it came out. I didn't bother to peel it as I heard that the skin was delicious. And it was!



Feta can be substituted for goats cheese if you prefer. And to make the dish vegetarian, simply leave out the pancetta.

This salad is a great accompaniment to roast chicken. It is also pretty fantastic served with nothing more than a big glass of red wine!

Enjoy!

Serves 4

1 large butternut squash, washed and cut into wedges (no need to peel)
4 medium beetroot, trimmed, scrubbed and cut into wedges
2-3 sprigs fresh thyme
4-6 fresh sage leaves
200g (7 oz) soft goats cheese, crumbled
50g pine nuts, lightly toasted
200g diced pancetta or bacon
6 oz mixture of Spinach and Arugula/Rocket leaves

Dressing:
3 tbls balsamic vinegar
2 tbls olive oil
1 garlic clove crushed
1 tsp dijon mustard
1/2 tsp sugar or splenda (less if you have a sweeter balsamic)
Salt and pepper to taste

Preheat oven to 400F. Place beetroot and butternut squash with the sage and thyme on a large roasting tray. Toss with 1 tbls olive oil and season with salt and pepper. Roast for about 40 - 50 minutes (depending on the size of the pieces), turning half way through. Roast until the beetroot is tender and the squash is soft and golden.



Mix dressing ingredients together thoroughly. Refrigerate until needed. Fry pancetta or bacon until crisp, set aside.

When squash and beetroot are done, remove from oven and set aside to cool slightly.
Arrange mixed salad leaves onto a large platter. Place butternut squash and beetroot on top.
Spoon over the crumbled goat's cheese and scatter with the pancetta and toasted pine nuts.
Drizzle the dressing over the salad or serve along side. Serve salad immediately.

French Onion Soup

My Dad's visit has come to an end, he is safely back in England and I miss him dearly. The day he left and the few days following were miserable. We had such a fantastic time. Not only did he take with him some lovely memories, pictures, and souvenirs, he also took the weather! For his entire visit the weather was beautiful. Perfectly warm and sunny during the day as well as wonderfully crisp and chilly in the evening. However, the moment he left the weather took a turn for the worse! Rain and dreariness all around!

So, to make the most of the dreary weather and to alleviate my grey mood, I am turning to pure comfort food. Otherwise known as.. French Onion Soup!

Sweet caramelized onions simmered in a rich beef stock, topped with a thick slice of french bread that is covered with ridiculous amounts of melted, bubbly cheese...Delicious!

The secret to a good French Onion Soup is 'Patience'. Caramelizing the onions is time consuming but essential to this dish. You need approximately one hour or more of cooking time for the onions to slowly release their natural sugars and to become completely caramelized.

After the caramelization process, some add Cognac, Sherry, red or white wine to deglaze the pan and to add depth of flavour to the soup. In my opinion, sherry produces the most "authentic" taste.

Another tip is to simmer the soup slowly for as long as possible to ensure all of those wonderful ingredients have plenty of time to mingle.

The type of cheese that is traditionally used in French Onion Soup is 'Gruyere'. If this is not available you could substitute sharp Cheddar or any other good melting cheese.



Chopping all of those onions can be a daunting and tearful process, but whenever I am about to get up close and personal with a large amount of onions I am always armed with a newly sharpened chef knife and my onion goggles! They may look ridiculous, but I'm telling you, they work!

Serves 4-6

3 tbls butter
6 large yellow onions, halved and sliced ( This will seem like a very large amount of onions, but once caramelized they will reduce significantly in volume. )
8 cups beef stock, preferably homemade
1/2 cup medium-dry sherry
2 garlic cloves, crushed
4 sprigs of fresh thyme, tied together with kitchen string
2 bay leaves
4-6 slices of day old french bread
1 1/2 cups grated Gruyere

Over a medium heat, melt butter in a large heavy-bottomed pot (I used my 7 qt Le Creuset pot). Add sliced onions and sprinkle generously with sea salt. Note: Your pot will be full with onions, however, in time they will cook down.
Cook onions, stirring occasionally for about 45-50 minutes. At this point the onions should be golden and slightly sticky. Adjust heat if necessary. Add the garlic and continue cooking for a further 20-25 minutes or until the onions are brown, sticky and the bottom of the pan has accumulated a delicious dark brown glaze.

Increase heat and add sherry scraping up all the crispy bits. Once sherry has evaporated add the beef stock, thyme and bay leaves. Stir, bring to a boil, then reduce heat. Cover and simmer gently for two hours, stirring every now and then. Remove and discard herbs, then season to taste with salt and pepper. Note: This part can be made up to two days ahead. Just reheat before ladling into bowls and adding croutons.

10 minutes before serving, toast the french bread. Ladle soup into ovenproof bowls and top each one with a slice of toasted bread. Top with generous amounts of cheese and broil until the cheese is golden and bubbly.



Serve with a small glass of Sherry if desired.

Goat's Cheese and Red Pesto Chicken

Chicken, prosciutto, pesto and goat's cheese. Need I say more? OK, maybe a little...

I make this deliciously simple dish over and over again. It is near effortless, healthy and satisfying. And in my mind, anything that delivers maximum satisfaction with minimum effort is worth sharing.


I have prepared this chicken at times using red, green, or walnut pesto as well as mixed olive tapenades, all of which are delicious! However, for today's recipe I have chosen red pesto. Out of all of my previous variations, this is my favorite. Enjoy!


Serves 2

2 chicken breasts
100g soft goat's cheese
2-3 tbls good quality red pesto
4 slices prosciutto

Preheat oven to 400F

Mix the goat's cheese and pesto together until well combined.

Cut a slit into the side of each chicken breast and fill with the goat's cheese pesto mixture. Wrap two slices of prosciutto around each chicken breast. Season and place onto a lightly greased baking tray. Cook for about 20-25 minutes or until cooked through. Serve with roasted vine tomatoes.

Portobello Mushroom Burgers with Blue Cheese & Bacon

I am, by no means, a vegetarian but If I had to choose between a juicy beef burger or a juicy portobello
mushroom the mushroom would win hands down!

The fact is, I feel less guilty about tucking into the juicy goodness of a meaty mushroom and quite frankly, more satisfied. There is just something about the rich earthiness of portobellos that make me feel wonderfully sated.

The thing I like about this recipe is that it's deliciously tasty with or without the bacon. Satisfying vegetarians and meat eaters alike.

To experience the full potential that this burger has to offer, you must marinate the mushroom for as long as you can. I try to marinate mine for about 6-8 hours.

Once the portobello has been marinated you can pretty much do with it what you please. Adding bacon and blue cheese is my favorite variation but if you aren't a big fan of blue cheese, experiment with other cheeses such as feta, goat's or cheddar.

Whatever you decide this burger has everything going for it. So, go ahead, get marinating and start loving!

Serves 2

2 portobello mushrooms, stemmed
About 1/4 cup crumbled blue cheese
4 rashers lean bacon
Sliced tomato
Sliced red onion
Bread rolls of your choice

Marinade:

2 tbls balsamic vinegar
1-1/2 tbls olive oil
1 large garlic clove, crushed
1/4 tsp dried thyme
salt and pepper

Mix marinade ingredients together thoroughly.
Wipe mushrooms clean with a damp cloth or paper towel. Place in a flat dish, gill side up. Pour marinade over mushrooms and refrigerate for at least 2 hours.

Remove mushrooms from marinade and fill each one with a generous amount of blue cheese. Wrap two slices of bacon around each mushroom.

Place in a 425F preheated oven for about 15 minutes. Grill or broil for an additional 2 minutes to crisp the bacon and brown the cheese. Let the mushrooms cool for 5 minutes or so.

Place a slice of tomato onto your roll followed by a slice of red onion. Top with the mushroom and enjoy!

Crispy Gnocchi Salad

Have you heard about the pan-fried gnocchi sensation? I discovered it last summer and have had a slight obsession with it ever since. I have served this culinary marvel using a variety of methods; however, today's recipe has to be my absolute favorite way of presenting pan-fried gnocchi!

The crispy goodness works wonderfully in this salad with the creamy goat's cheese. In addition, the tangy goat's cheese compliments the intense fruitiness of the sunblush tomatoes. Furthermore the sausage adds that "extra something" that any good carnivore would appreciate. And finally the red onion creates just the right amount of sharpness that produces the perfect overall balance. It is, you could say, a combination made in heaven.

There is an added bonus: You can prepare most of the ingredients in advance. Up to 24 hours in advance if you wish!
I would; however, advise that you cook the gnocchi 10-20 minutes before serving. If you refrigerate it, the gnocchi will become chewy and lose its crispiness.

So here it is...My Crispy Gnocchi Salad..



Serves 4-6

1 pound fresh gnocchi
4 good quality sausages, sliced, (I like Aidells - Organic Sweet Basil and Roasted Garlic)
1/2 cup sunblush tomatoes
6 oz leafy salad greens
6 oz soft goat's cheese, crumbled or rolled into balls, time consuming, but pretty :)
Small red onion, thinly sliced

Dressing:

1/2 cup balsamic vinegar
2 tbls olive oil
1 tsp truffle oil ( optional, but highly recommended )
1 tbls dijon mustard
1 large garlic clove, crushed
1 tsp sugar
1/4 tsp sea salt

Whisk the dressing ingredients together thoroughly until thick and refrigerate until ready to use.
Note: The quantity of each ingredient in this dressing is perfect for me; however, if you feel that it is too tangy for your taste, just add a little more salt or olive oil until you achieve your desired taste.

In a large skillet, over a medium high heat, saute sausage until nicely browned. Remove from skillet and set aside to cool. Wipe pan clean and heat a few tablespoons of olive oil. Add gnocchi and cook until golden and crisp all over. Between 3-5 minutes per side. Season with salt and set aside to cool. Once the sausage and gnocchi is at room temperature start preparing the salad.

On a large platter, place a layer of the salad greens. Top with the gnocchi, sausage, tomatoes, red onion and goat's cheese. Serve with the dressing on the side.

Halloumi Parcels with Lemon, Chili & Thyme

Halloumi is a magic cheese with a stubborn streak. When exposed to extreme temperatures it simply refuses to melt!

Instead, it retains its firm shape and develops a beautiful crisp exterior with just the right amount of internal gooeyness. Originating from Cyprus, this squeaky, tangy, somewhat salty cheese is made from a combination of sheep and goat's milk.
It is wonderfully versatile and can be grilled or fried within minutes, making it the ideal choice for an appetizer or quick snack. It also works well as a meat alternative and is a great accompaniment to a couscous or lentil salad. Delicious!

For something simple serve halloumi sliced and grilled with nothing more than some freshly squeezed lemon juice. For something fancy try today's dish inspired by a recipe from BBC Good Food. I changed the ingredients and cooking method slightly and found that the new variation of flavours complimented each other beautifully.

Makes 4 Parcels

200g block Halloumi cut into 4 slices
4 coloured peppers
4 18" pieces of kitchen string that have been soaked in water for 20 minutes

Marinade:
1 tbls olive oil
Juice of 1 lemon (about 2 tbls) plus 1 tsp zest
2 tsp fresh thyme leaves
1 fat garlic clove, crushed
1/4 tsp crushed chili flakes
Black pepper

Mix the marinade ingredients together thoroughly and pour over the halloumi slices. Refrigerate for at least 30 minutes or for up to 24 hours.
Place peppers (whole) in a 450F preheated oven. Roast until just soft enough to wrap around the cheese. About 25-30 minutes, turning every 10 minutes or so. When cool enough to handle, make a cut down the side of each pepper to open it out. The skin can easily be removed at this point, if preferred.
Remove seeds and trim into neat strips. Place a slice of halloumi in the center of each strip then carefully wrap the pepper around it.



Tie each one with the kitchen string.
The parcels can now be refrigerated for up to 2 hours. When ready to serve, place parcels under a preheated broiler or grill for about 3-4 minutes per side or until the cheese begins to soften and brown at the ends. Serve immediately. Garnish with pretty herbs like mint or thyme.

Note: If you're short on time, skip the peppers and just grill the cheese on it's own, basting frequently with the marinade. You could always top with some roasted red peppers from a jar mixed with a few olives or herbs!