Warm Halloumi Salad with Pomegranate and Walnuts

Halloumi is known as squeaky cheese in this household...after you've tried it you'll know why.  It's a fabulously different cheese originating in Cyprus, sometimes made from Goat's milk but mainly Cow's milk... it doesn't melt when cooked even at high temperatures so it's perfect for grilling or frying.  It's a brined cheese so it's deliciously salty .. the pomegranate certainly cuts through this saltiness and is a perfect accompaniment along with the toasted walnuts that give that pleasant slightly bitterness to the dish. You should find it at most supermarkets these days if not try your local Deli.  Another alternative would be to use Paneer the lovely Indian Cheese.

 If you've not tried griddled Little Gem Lettuce then you're in for a real treat...it's a revelation..so sweet & tender. Just make sure you serve it immediately to keep that beautiful green colour.    
Try it served with some Lebanese flatbread...it's just wonderful.

To serve 2 as a light main course  or 3/4 as a starter

2 or 3 little gem lettuces. Each cut into quarters lengthwise and keeping the stem intact
1 Pomegranate  ( tip.....roll the fruit on a firm surface, cut in half and tap the bottom of the fruit with a wooden spoon...over a bowl and the seeds will come out easily)   & save any juice, just add to the dressing. Alternatively you can find them already prepared in the salad aisle.
250g packet of Halloumi Cheese cut across into 8 equal slices
50g of toasted walnuts or pine nuts if preferred
a few baby tomatoes sliced in half
a little olive oil for cooking
A little chopped mint, flat leaved parsley or coriander leaves to dress


the dressing (just whisk everything below together)

1 tbsp Pomegranate Molasses (*see below for a substitute)
1 tbsp red wine vinegar
1 clove of garlic
1 dsp runny honey
1 tbsp olive oil
salt & freshly ground black pepper to taste

Method

Brush the cheese slices on both sides with a little olive oil
Do the same with the lettuce
While heating a griddle pan to very hot mix the pomegranate seeds and the nuts into the dressing.

Griddle the cheese until lightly browned on both sides but turning just the once   remove from the pan and keep warm
Using the same hot griddle, sear the lettuce quarters and tomatoes. The lettuce should be slightly charred. Add any remaining juices to the salad dressing.

Arrange the lettuce the plates, place 4 slices of Halloumi on each and spoon over the dressing.
Sprinkle over some chopped, coriander, mint or parsley and serve immediately.

* if you can't get hold of Pomegranate Molasses substitute with 2 tsps honey, 2 tsps good Balsamic vinegar
It won't be quite the same but a really good alternative

Chicken Waldorf Salad

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A great use-up of any cooked chicken in your fridge.  So very quick & easy

For 2 people you will need a large breast of chicken or it's equivalent.

Ingredients for 2 lunchtime portions

2 tender Sticks of Celery  chopped

6 radishes                          "  

half a red onion               diced
few radishes sliced

Handful of toasted Walnuts

1 large eating apple  I used Pink Lady  chopped into chunks

A few grapes ....any colour

1 tbsp low fat Mayo  ( I used Hellmans)

2 tbsp either 0% Greek Yoghurt or 0% Quark

1 tsp Dijon mustard

Seasoned to taste

& the chicken

Combine everything together saving a few walnuts to finish

Just pile on top of some mixed salad leaves and serve pronto

I told you it was easy !!!!

Roasted Balsamic Fig Bruschetta, Goat's Cheese & toasted Walnuts

I always suppose that Figs are something you either love or hate. All I can say is that I was never a fan. I'd always tried them either fresh & raw. Roasting them takes them into another dimension. I added a little olive oil and a few tablespoons of aged Balsamic then roasted in a hot oven for only 20 minutes. They taste sensational done this way.
If you're not a fan of Goat's Cheese you could always use Roquefort (so delicious) or even Cream Cheese to top the Bruschetta. This makes a wonderful starter or a lovely light lunch. A glass or two of well chilled Pinot Grigio would be just perfect to accompany this gorgeous dish.

To make 6 Bruschetta

6 slices of ciabatta ( or something similar)
good olive oil
1 garlic clove
some fresh Thyme leaves

9 Figs ( these were Brown Turkey) use less if they are large Figs
1 Tbsp olive oil
4 Tbsp aged Balsamic Vinegar

4oz soft Goat's cheese or the cheese of your choice
3 oz toasted walnut pieces

Cut the figs in half, place them in a roasting tin, sprinkle over the oil and Balsamic and some thyme , cover with foil and roast in a hot oven 220c for 10 mins
remove the foil and continue roasting for another 10 mins
By now the juices should be sticky and dark.

While these are roasting prepare the bread

Heat a cast iron hot plate to really hot
Brush olive oil onto one side of the bread
Place on the griddle & toast
Turn over
remove the toast and rub well with the garlic clove.

Spread the Goat's cheese on the toast
place 2/3 fig halves on top
Spoon over the Balsamic reduction
Sprinkle over the toasted walnuts

This is just such a delicious way to serve Figs that I hope you'll try

Banana & Walnut Cake with Toffee Sauce

So damn easy and a great way to use up those manky bananas

For the sauce I use Rachel Allens easy peasey recipe

110gms Butter
250g Light brown sugar ( even Demerara will do if thast's what you have)
275g Golden Syrup
225 ml double cream
half a tsp vanilla extract

just put everything into a pan and bring to the boil, simmer for 4/5 mins & that's it.

For the Cake, grease & line a 19cm / 7 and a half inch cake tin with parchment. If it's a good quality heavy, non-stick tin then you probably won't need to line it, just grease.
set the oven to 180c/160cfan, gas 4
2 medium sized ripe bananas mashed
4oz /100gms sultanas
5oz/ 140g Walnuts leave around 10/14 whole to decorate the top and chop the rest.
1tsp mixed spice
5oz/140g of softened butter or margarine (I always use Stork it's perfect for cakes & sponges)
5oz/140g of soft brown sugar (light or dark whatever you have, you can even use caster sugar if that's what you have in)
2 medium eggs beaten
8oz/ 225g Self raising flour
1 level tsp baking powder
pinch of salt

Cream the butter/margarine with the sugar either by hand or with a electric beater
add the eggs a little at a time until combined
sieve together the flour, mixed spice, salt & baking powder

add the bananas, chopped walnuts & sultanas to the egg mixture and mix in,
stir in the dry ingredients and gently mix through using a figure of 8 motion.
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Pour into the cake tin and arrange the whole walnuts on top.
Bake in the centre of the oven for around 1hr or until a skewer leaves to cake clean.

Cool for round 15 mins, turn out and leave until completely cold.

Drizzle the cold toffee sauce over the top and some more on the plate when serving.

It can be microwaved for round 45 seconds per slice on high if you like a hot cake and sauce.

This cake is perfect for freezing just wrap it well in foil.

Coffee & Walnut Victoria Sandwich

I haven't got a very sweet tooth but I adore the combination of slightly bitter coffee cake with the also slightly bitter walnuts. I whipped buttercream until it's very light but you could also use fresh cream with a little added Tia Maria, I would have preferred that & I just wish I had some in.
You'll need a pair of  8"/ 20 cm Victoria Sandwich tins, greased & lined at base for this. Alternatively bake in one tin for a little longer and slice the cake in half horizontaly when completely cold..


If you prefer to measure your ingredients rather than weigh them here's a handy Conversion Chart

Set the oven to 180c/350f/gas 4

you'll need 8oz/250g of each of these items soft margarine (I used Stork), caster (superfine) sugar & self-raising flour and 4 eggs.
1 heaped tbsp coffee granules dissolved in 2tbsp hot water

for the buttercream, 4oz/125g softened butter, 8oz/250g icing sugar, 1 heaped teaspoon coffee granules dissoved in 1tsp hot water.

around 25g/50g of walnut halves to decorate

beat the margarine and caster sugar together until light & fluffy,
add 1 egg at a time beating well between each addition.
fold in half of the sifted flour
add the coffee & water mix then fold in the rest of the flour gently to combine.

Divide into the tins and smooth out.

Bake in the centre of the oven for around 25 minutes until the cakes are springy to the touch in the middle.

Leave to cool for about 10 minutes, turn out onto a cooling rack and remove the parchment lining.

Buttercream, whip the butter & icing together for around 3 minutes, add the coffee liquid little by little while still whipping. Continue beating for another 2 or 3 minutes until very light & fluffy.

Sandwich the cooled cakes together with half of the buttercream
Top the cake with the rest and spread into swirls.
Decorate with the walnut halves.
I chopped a few more and scattered them about as I just love nuts.