Tag: Recipe

Halloumi & quinoa fattoush

Source: https://www.bbcgoodfood.com/recipes/halloumi-quinoa-fattoush

Ingredients

  • 2 brown pittas
    • torn into pieces
  • 5 tbsp olive oil
  • 2 lemons
    • juiced
  • 1 garlic clove
    • crushed
  • 250g halloumi
    • sliced
  • 250g microwaveable pouch quinoa
  • 350g medium tomatoes
    • quartered
  • 1 large cucumber
    • halved, deseeded, sliced
  • 4 spring onions
    • sliced
  • 1/2 small bunch mint
    • chopped
  • 1/2 small bunch dill
    • roughly chopped

Method

  • Step 1
    • Heat the grill to high. Toss the pitta pieces with 1 tbsp oil and spread out onto a baking sheet. Grill for 3-4 mins, turning halfway, until golden and crisp. Set aside to cool.
  • Step 2
    • Meanwhile, whisk together the remaining oil with the lemon juice and garlic, then season. Heat a large griddle pan or non-stick frying pan over a high heat and cook the halloumi for 1-2 mins on each side or until lightly charred.
  • Step 3
    • Cook the quinoa following pack instructions, leave to cool, then toss with the tomatoes, cucumber, spring onion, most of the fresh herbs and the dressing. Season to taste. Tip onto a serving plate and top with the halloumi, pitta and remaining herbs.

Tex-Mex Eggs

Sweet chorizo hash with eggs and guacamole

Ingredients (per person)

  • Chorizo – 140g
  • Sweet potato, peeled, diced – 12cm
  • Diced onions – 2 cups
  • Salt, pepper to taste
  • Eggs – 2
  • Guacamole (see link) – 5 tbsp
  • Hot sauce
  • Chives for garnish

Directions

  • Saute chorizo for 3 mins over medium-high heat
  • Add sweet potato, onions
  • Stir to combine
  • Cover and cook for 3 mins
  • Remove lid. Cook until sweet potato has a crisp crust and tender centre (5 mins)
  • In a separate pan, fry eggs
  • Transfer chorizo hash to a plate, top with eggs and 5tbsp guacamole, and hot sauce

Banoffee Pie

Ingredients

  • 200g Butter, melted
  • 400g Light digestive biscuits, crushed
  • 150g Butter
  • 150g Dark brown soft sugar
  • 800g Condensed Milk
  • 3 Bananas
  • 300ml double cream for whipping
  • Chocolate shavings or cocoa powder, to dust

Equipment

  • 29cm loose-bottomed cake tin

Method

Make the base

Classic Banoffee Pie Step 1
Base made of 225g of digestives and 100g melted butter
  1. Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin.
  2. Chill for 10 minutes.
    • Has your base turned out too crumbly? Be sure to make sure it’s well chilled before you go to the next step – you can chill in the freezer if you’re short on time! 

Make the caramel

Classic Banoffee Pie
Caramel centre made from 75g of butter and 400g of condensed milk
  1. Place 75g butter and 75g sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved.
  2. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
  3. Spread the caramel over the base, cool and then chill for 1 hour.
    • If your caramel is too runny, you probably didn’t get it hot enough. The mixture needs to boil for 1 minute until it starts to thicken, but no more or it may catch and go grainy. To avoid it catching or going grainy, you should always use a heavy based, non-stick pan, keep stirring so it doesn’t catch and make sure you use a timer!

Assemble

Classic Banoffee Pie
Assemble the pieces
  1. Carefully remove the pie from the tin and place on a serving plate.
  2. Slice the bananas and place on top of the caramel, top with the softly whipped cream.
  3. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie.
  4. Chill until ready to serve.