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Halloumi with Balsamic Cherries and Lentils

This is another quick one which is a very handy starter or light meal, borne out of my purchase of the previously mentioned crate of cherries. It’s ready in less than 20 minutes and is just a little bit different. I used about 2/3 of a pack of halloumi for two light suppers but you could make a pack stretch to a starter for four. I just love halloumi – it’s so very tasty, moreish, fast to make and a pack can lurk in your fridge as a staple. In fact much of the ingredients below are store cupboard except for the fresh ones so it’s not a bad back up plan to have. I used the smoked garlic paste from Tesco and the chargrilled peppers were from a jar (Aldi) in the fridge. The puy lentils were of course my fav staple from Merchant Gourmet and the halloumi was from Tesco but widely available.

Ingredients to serve two as a light supper/starter

8-10 cherries, pitted and diced

2 tblsp balsamic vinegar

1 tsp butter

1-2 tblsp oil

1-2 tblsp diced red onion

1/2 tsp smoked garlic paste

150g approx halloumi cheese sliced lengthways into six slices

1-2 slices of chargrilled peppers, drained and sliced

few leaves of thyme

1 pack of puy lentils

1-2 tblsp balsamic dressing (to taste)

some rocket leaves

 

Heat the butter in a medium sized pan. When melted, add the cherries and after a minute, the balsamic vinegar. Let it bubble down on a medium to low heat – keep your head away – the fumes are very unpleasant!!

Move the cherries around the pan, and don’t let them go entirely dry. Decant to a bowl and set aside for now.

Wipe out your pan and heat a tablespoon of the oil. Add the onion and smoked garlic paste and soften for a couple of minutes. Add the thyme leaves. Now add the pack of lentils and the peppers and heat through. Remove and keep warm.

Wipe pan (last time I promise – but you’ll only have one pan to wash!) Heat remaining oil in the pan and now fry the halloumi for 1-2 minutes each side on a medium heat. Now stir some dressing through the warm lentils to taste. Get your plates ready – it’ll all be ready fast – put some rocket down on the plate and spoon the lentils over. Place the halloumi on top and spoon the cherries and their juices over. Serve and enjoy.

 

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Cherry Buttermilk Cake

 

I saw this lovely crate of cherries in the supermarket today and had to have them. They are my daughter’s favourite fruit although my two kids will easily clear a large bowl each in a single sitting – their hands look like a bloodbath afterwards. I had other plans for these little bursts of sunshine though.

It was fate as I scrolled through and saw the Smitten Kitchen recipe for Raspberry Buttermilk Cake appearing and I thought I would try it with the cherries and it was yummy – done in no time at all and just the perfect everyday or rainy Thursday kinda cake. Feel free to use the raspberries though, as in the original. Deb Perelman is one of my food heroes and she can do no wrong as far as I am concerned!

Ingredients to make one 8.5 to 9inch cake

1 cup (130g) of plain flour

1/2 tsp baking powder

1/2 tsp baking soda

56g butter (Deb used unsalted and added salt; I just used salted)

2/3 cup golden caster sugar (146g) plus 1.5 tblsp (22g), divided

1/2 tsp vanilla extract

1/2 tsp lemon zest (Deb notes it’s optional – I used it and it was lovely)

1 large egg

1/2 cup (120ml) buttermilk

1 cup cherries, pitted and halved.

 

Preheat oven to 200c and prep a 9inch (mine was 8.5!) round loose bottomed tin. Beat the 2/3 cup sugar and the butter in a stand mixer until it is nice and fluffy. Add the vanilla, zest, egg and beat well making sure to scrape the sides down so that the batter is well mixed.

Mix the flour and baking powder and baking soda together and add to the mixer bowl in three lots, alternating with the buttermilk and ending with the flour. Mix until just combined. Spoon the batter carefully into the cake pan and smooth the top. Scatter the cherries or dot them over the top of the batter – I put them gently into the top of the batter and the baking sank them ever so slightly into the cake.

Sprinkle with the remaining sugar and bake for 20-25 minutes until a cake tester pierced in the centre comes out batter free. Mine was done after 22 minutes.

Cool for 10 minutes in the tin on a cooling rack and them turn on to a plate – serve with warm with whipped or pouring cream.

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the dip to end all dips

 

I first came across warm dips when we were living in Toronto a number of years ago. There and then dips were, well, pedestrian. I, however, was transfixed! When going to parties and gatherings, people brought all variations of these DIPS. This is a version of my favourite. The warm artichoke dip. It has truly never met a carbohydrate it didn’t get along with, or a glass of wine for that matter. Serve it with any manner of breads, crackers, breadsticks, crudités and your favourite beverages. It certainly starts conversations! You can get tinned artichokes in brine (Epicure) in Supervalu, Avoca and Nolans in Clontarf. I haven’t tried it with the artichokes in oil – I’d imagine they’d be very oily. I’m now on the lookout for frozen artichokes…..!

 

Warm Artichoke Dip

1 tin of Artichokes in brine
1 cup (250ml) of mayonnaise
2 cloves garlic, crushed
1 cup (250ml) of grated parmesan
black pepper to taste

Preheat your oven to 170C . Drain the tin of artichokes. Chop roughly and place in a bowl or a pyrex jug (I find the jug handy for the immersion blender). Add mayonnaise, garlic and some black pepper to taste. Blitz with a handheld immersion blender until reasonably smooth, but leaving some texture. Add most of the parmesan, retaining a couple of spoons for later.

Decant the dip into an oven proof dish and sprinkle the remaining cheese over the top.

Bake uncovered in the oven for 20 minutes, until the top is golden and bubbly. This will keep warm for a while no problem just as long as you can keep away from it. It’s very forgiving if the guests are late!

Serve with aforementioned delicious things to dip-in-the-dip!

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Smoky Baked Meatballs with Chickpeas

This all started with a jar of (diced) chipotle peppers and another wave of excitement as I discovered that they were available in one of my local supermarket aisles and not just by mail order (I know I know) They are smoky, spicy and make the most delectable dishes, mayos, braised and slow cooked dishes. I just love them. A little goes a long way though! I also used a tin of cherry tomatoes I got in Lidl from the Italiamo range, which were lovely so do try and use them, but tinned tomatoes would work too. This dish serves 4 generously with a salad and maybe some crusty bread. On the night in question, I had some leftover potatoes. I chopped them up and fried them until crispy and served them with some mayo mixed with a squeeze of lemon and chopped fresh herbs (dill, basil and coriander – just what I had in the fridge). Yum 🙂

Meatballs:

400g lean mince beef

1 shallot, minced/finely chopped

1 large clove garlic

3-4 tblsp olive oil

1 tsp smoked paprika

1 egg, beaten

75g breadcrumbs

Sauce:

1 tin cherry tomatoes in juice (or tinned chopped tomatoes)

1 red onion chopped

1 clove garlic, chopped

2 tblsp tomato puree

1 tblsp brown sugar

1 tsp chipotle paste

1 tblsp balsamic vinegar

250ml beef stock

1 tin chickpeas, drained

100g grated cheddar

Preheat the oven to 180C. Heat 1 tblsp oil in a wide frying pan and gently fry the shallot and garlic for five minutes, until soft, not coloured. Stir in the paprika. Fry gently for one more minute and remove to a large bowl, leaving to cool for a few minutes. Add in the breadcrumbs, egg and mince and mix well. Roll into walnut size balls – I got 23-24. Heat 1 tblsp oil in the pan and fry the meatballs (in batches if necessary) – until nicely browned – it’s not necessary to cook all the way through and set aside in a large ovenproof casserole.

Wipe out the pan and heat another spoon of the oil. Fry the red onion and garlic gently for a couple of minutes, then add in the tin tomatoes, vinegar, chipotle, puree, sugar, beef stock and chickpeas, bring to a simmer and let bubble for 6-7 minutes or until slightly reduced and looking a little glossy. Gently decant into the casserole dish over the meatballs and sprinkle the cheddar over the top. Bake in the oven for 20-25 minutes until golden and bubbly.

 

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Chopped Asian Salad with Lime and Coconut Chicken

This is a tasty dressing that is lovely mixed with a chopped vegetable salad and grilled chicken or prawns. It’s just perfect for the warm weather we are having right now. I like to make it up in a jar and it will happily sit in the fridge ready to be used. I paired it here with an old Good Food hack for a pack of mini chicken fillets. It turns them into something interesting! We ate this warm and also cold for lunch too. Gotta love a dish that keeps on giving.

I chopped up a whole mix of veg – salad leaves, mint, coriander, carrots, peppers, sugarsnaps, scallions, some broccoli and mixed it with quinoa too. Anything goes.

Asian dressing

1 tblsp shallot, minced/diced very finely

3 tblsp rice wine vinegar

2 tblsp dark brown sugar

1 tblsp wholegrain mustard

pinch maldon salt

pinch cayenne

1/2 tsp ground ginger

2 cloves garlic, crushed

2 tsp sesame oil

80 ml olive oil or rapeseed oil.

 

Mix the shallot, vinegar, sugar, mustard, salt, cayenne, ginger and garlic together and leave for a few minutes. Then gradually whisk the oils in. Season to taste, if necessary. Keep in a jar in the fridge for a few days.

Lime and Coconut Crusted Chicken

Pack of chicken mini fillets or 3 chicken fillets

zest and juice of 2 limes

2 tsp curry powder

pinch chilli powder

75g dessicated coconut

Preheat the oven to 180C. Slice the chicken fillets (if using). Mix the chicken with the zest, juice, curry powder and chilli powder in a bowl. Place the coconut in a ziploc bag. Line a baking tin with foil and a slick of oil.

Once the chicken has sat for a few minutes, then place it in the bag so that the coconut sticks to it and shake it around making sure the chicken pieces are coated.

Place them carefully on the tray and bake for 20 minutes or until cooked through and toasted, turning once. Serve with the chopped salad and asian dressing.

 

 

 

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Lime Curd Crunch Cake

This was a little experimental. It happened when I saw a jar of lime curd in the supermarket and couldn’t stop thinking about it. This happens me sometimes with ingredients, which I realise sounds odd, but I had to try it out and it turned out to be seriously tasty.

My parents came over and were willing guinea pigs – we obliterated almost half the cake; I don’t expect the other half to last much longer. This turned out to be a lovely fluffy kind of cake with zingy little pockets of lime curd and a crunchy top. Just perfect with a cup of coffee and some cream on the side. Don’t volunteer to make the second pot of coffee because when your back is turned this happens …

130g butter, room temperature

170g golden caster sugar, plus 2 tblsp for sprinkling

150g plain flour plus 1 tblsp for coating the tin

1 tsp baking powder

3 large eggs

25g ground almonds

2-3 tblsp flaked almonds

1 jar lime curd (you will use about 200g of the curd)

zest of 1 lime

 

Preheat your oven to 170c. Butter and flour a deep round springform baking tin.

Mix the curd and lime zest together and set aside.

Cream the sugar and butter together in a stand mixer until pale, fluffy and creamy – a few minutes. Now mix in the flour and baking powder followed by the eggs and ground almonds. Don’t overmix.

 

Spread evenly in the tin and then with the back of a teaspoon, make little indentations in the batter. Put a spoon of curd in each hollow. Sprinkle 2 tablespoons of golden caster sugar over the top, followed by the flaked almonds.

Bake in the oven for 30 minutes, until golden on top and a tester comes out clean of batter (but not of curd – that’s allowed!)

Cool in the tin for ten minutes then remove the sides and cool further. Serve with whipped cream.

 

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Dry Rub for Steak

 

It’s Friday and we are having steaks which can sometimes fail to live up to the hype if flavour is a little lacking.

This is a tasty dry rub that you can make up, keep in a jar and rub on your steak or other meat before grilling or barbecuing. It’s a variation on the whole30 mocha rub, but I’ve omitted the ground coriander and cocoa.

At this point I feel I have to mention my measuring spoons which make me very very happy! They fit in the spice jars 😉 I love them, really.

 

2 tblsp instant coffee

1 tblsp maldon salt

1 tsp ground black pepper

1 tblsp garlic salt

1 tblsp dark brown sugar

1/2 tsp cayenne

1/4 tsp ground cloves

1/4 tsp ground cinnamon

Mix all ingredients in a jar and store until needed. Rub on your meat and leave at room temperature for 20-30 minutes before cooking. I prepped mine this afternoon with the spuds and wrapped the meat in cling film in the fridge. I then unwrapped at room temp before cooking.

Then, obviously, cook your steaks to your liking 🙂 I have a trusty chargrill pan which I use to sear the steaks and then finish them off in a hot oven, but everyone has their own routine.  I served the steaks this evening with gratin potatoes as I could prep these in advance and leave in the oven and also some sautéed spinach and mushrooms.

 

 

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Breakfast Pancakes

Pancakes are a favourite weekend breakfast here (and sometimes midweek if I am feeling motivated!) They are very easy to make and you can incorporate all kinds of fillings and toppings to please everyone! The recipe below would be a nice hit this Sunday (hint hint!) These are US style puffy pancakes as opposed to the crepe style ones and are especially yummy with maple syrup and your favourite fruits, or even bacon if you are going to come over all Canadian! Best place for purchasing maple syrup is Aldi or Lidl – it’s the best value and pure 100% with none of that maple flavour golden syrup rubbish, which I am sure is a crime somewhere.

 

Pancakes (makes roughly 12- 16 depending on size, which serves about 2 adults and 2 kids who aren’t totally ravenous!)

1 and 1/2 cups plain flour (I sometimes use half plain and half fine wholewheat, no-one notices and I feel virtuous)

1 tblsp sugar

pinch salt

scant 3 tsp baking powder (i.e. use just under the third teaspoon)

1 large egg beaten

1 and 1/4 cups milk

2 tblsp melted butter, plus extra for the frying pan

Ideas to add to the pancakes: A mashed banana added into the batter after it rests, before cooking (maybe a few choc chips!) … some blueberries … my fav – very thinly sliced apple with a little sprinkle of cinnamon placed on top of the uncooked batter in the pan just before you flip it over … toasted nuts … I could go on but you get the picture!

 

Mix the dry ingredients together in a large bowl. Whisk the milk and egg together and gradually add into the dry ingredients and mix well. Don’t worry too much about the lumps, but do make sure there’s no flour lurking in there.

Leave this mix to sit for 10 minutes – use this time to prep the fruit you’ll serve.

Now whisk in your two spoons of melted butter (and mashed banana if using). Heat a little butter (with a touch of oil to stop it burning) in a large pan to medium/high and pour about 2-3 spoons of batter in per pancake.  (When they have set a little, then is the time to carefully place your really thin apple slices on top if using) They will be done on one side when little bubbles rise to the surface of the batter, so flip over and cook through for a minute or two more.

Keep the first batch warm (or feed everyone while you make more!)

Serve warm with maple syrup and any fruit of your choice. Also serve with lots of coffee if it is Father’s day and you are up making this breakfast very very early!

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Simple Moroccan Chicken with Olives and Lemon

 

Another week, another menu plan! We were away at the weekend so I am sort of starting this week on the back foot – yuck! It’s nice to have a quick recipe like this one to hand when you are feeling less than inspired of a Monday! Feel free to add extra chicken – the recipe is quite forgiving in that regard. Oh and if you are 7 years old, scrape all the olives and mint off first before eating.

Ingredients to serve 4

8 chicken thighs (skinless and boneless)

2 tblsp plain flour

3 tsp ground cumin

good pinch salt (Maldon is great)

2 tblsp olive oil

250ml (1 cup) chicken or vegetable stock (I use Marigold Bouillion)

Juice of half a lemon and about 1/2 tsp of zest (or to your taste)

50g (1/2 cup) sliced black olives (I use the jarred ones in brine)

small handful of mint, chopped

 

Get a large ziplock bag and add the flour, cumin and salt. Seal and shake to mix. Add the chicken and seal and shake to mix again, coating the chicken with the cumin mix.

Heat the oil in a wide pan (with a lid for later) and add the chicken lifting it out of the bag with tongs, gently shaking off the excess flour before adding it to the pan. Brown the chicken until golden, 3-4 minutes each side. Now add the hot stock to the pan, together with the lemon juice and zest and stir gently. Bring to a gentle simmer, then put the lid on and simmer gently for 15 minutes.

Check again, stirring in the olives and mint and letting simmer for the last 5 minutes. Check the thighs are cooked through. Serve with cous cous or quinoa (our fav!) and vegetables.

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Strawberry Muffins

These muffins are just the thing for a rainy Wednesday afternoon. I had a punnet of Irish strawberries, so recently lovely that had all of a sudden become a little tired looking and were in need of a little extra attention in the form of butter, sugar and flour. Muffins are just the thing, only taking 20 or 25 minutes in the oven and (mostly!) only needing a bowl. The crumbly streusel topping added a little crunch, because well, WEDNESDAY!

I like to melt the butter slowly in a small saucepan, letting it brown, foam and become slightly nutty. Brown butter is a wonder! Watch it doesn’t burn though. Don’t worry though – this is not a necessary step if you don’t have the time or inclination for it.

A note: I like to use US cup measurements – I’ve tried to include equivalents where I can.

Ingredients to yield 16-18 muffins:-

250g or 2 cups strawberries, finely diced.

445g  or 3 cups plain flour

1 tblsp baking powder

1/2 tsp bicarbonate of soda

300g or 1 1/2 cups caster sugar

225g or 1 cup butter, melted and slightly cooled.

3 large eggs

300ml or 1 1/4 cups milk

Streusel topping:

50g butter, cold

4 tblsp plain flour

4 tblsp brown sugar

 

Preheat your oven to 180C and line your muffin tins with liners.  Make the streusel topping. I like to grate the cold butter into the mix of the flour and brown sugar and bring it all together with a fork and or fingers until it resembles coarse breadcrumbs. Set aside for later.

Add the flour, sugar, baking powder and bicarb of soda to a large bowl and mix. In a large jug/bowl, mix the milk, eggs and melted cooled butter together.

Make a well in the dry ingredients and add the wet ingredients in, folding them efficiently. Make sure they are all well incorporated, but don’t over mix. Now fold in the chopped strawberries.

Divide equally in the cases, filling 3/4 way. Spoon a generous tablespoon of streusel topping on top of each muffin.

Bake for 20-25 minutes. Check after 20 – mine were done at around 21 minutes – golden and springy to the touch.

Let cool for 5-10 minutes in the tin, before removing to cool on a rack.

Put the kettle on and enjoy!