Crustless Halloumi and Asparagus Quiche

Ingredients

  • 250 gram packet of halloumi
  • 300grams asparagus spears (hard ends chopped off
  • 4 large eggs
  • 120ml low fat Cultured buttermilk
  • 2 large red onions
  • 2 tablespoons dried mixed herbs
  • dash of tabasco
  • 1 Tbsp mustard seeds
  • 1 Tbsp dijon mustard
  • 2 Tbsp butter

Instructions

  • Finely dice onions & asparagus spears and fry in the butter.
  • Allow to cool.
  • Cut the halloumi into tiny pieces.
  • In a large bowl add the halloumi, asparagus and onions and add the eggs, buttermilk, mustard seeds and dijon mustard mixed herbs and Tabasco.
  • Grease an oval dish with a little low fat oil spray and pour in mixture.
  • Place in a hot oven 210 degrees for 40 minutes or until the top is golden
    brown.

 

Crustless Halloumi and Asparagus Quiche

Cauliflower and Paneer Soup

I have had a packed of frozen paneer in the freezer for the past month and couldn’t decide what to make with it. I pondered over different ideas then came to the conclusion that I wanted to try it in a soup. My husband is not a big paneer fan and both my daughter and son don’t like it much either so I wanted to make something I hadn’t tried before. I am pleased to say that they all loved this soup and even enjoyed the cauliflower, which was something I usually only ever make in an unhealthy cheesy sauce. I have tried to cut out other cheeses and paneer certainly is the best cheese that I could think of to compliment the cauliflower.

Ingredients

      2 litres of boiling water

Make stock using:

    • 1 red pepper
    • 1 celery stick
    • 1 carrot
    • 2 cloves garlic
    • 1/2 inch piece of ginger
    • 1 shallot
    • 1 fresh green chilli (including seeds)
    • 1 tsp cardamom pod (taken out of the shell – seeds only)
    • 1 tsp cumin seeds
    • 1 tsp coriander seeds
    • 1 tsp fenugreek seeds
    • 1 tsp mustard seeds
    • 1 teaspoon peppercorns
    • Pink Himalayan salt to taste
    • Black pepper to taste

Blend stock ingredients in a blender till finely chopped.
Once blended add to the boiling water.

Adding:

  • 1 small tin tomato puree (approx. 142grams)
  • 1 star aniseed
  • 1 bayleaf

Once stock has come to the boil add:

  • 300grams cauliflower
  • 300grams paneer
  • 300grams sweetcorn
  • 1 x 400g tin of butterbeans

Cook for roughly 40 minutes and remove the star aniseed and bayleaf once
ready to serve.

This recipe has been entered in the No Croutons Required challenge for October 2014, co-hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen

Cauliflower and Paneer Soup - 1

Cauliflower and Paneer Soup - 1

Hot Butter Bean & Orzo Soup

The cold weather is well and truly here in leafy Surrey, time for those well-loved soup recipes to get put into action.

I particularly like this soup because it is packed with all the things I love. Orzo is so versatile and great in both salads and soups. For those of us watching our waistlines, soup is always a winner (provided we don’t indulge with bread to go with it).

We moved house in the last fortnight and everything is still disorganised so hooray for tinned butter beans. Of course this recipe would be great when using the dried butter bean option as well.

Ingredients

  • 1 large courgette (finely chopped or grated)
  • 2 x 425gram tins of butter beans
  • 200 grams orzo pasta
  • 2 tablespoons of butter
  • 3 small shallots (chopped finely)
  • 200 grams baby vine tomatoes
  • 2 tablespoons olive oil or low fat olive oil spray
  • 3 cloves garlic
  • 750ml water
  • 1 bay leaf
  • 2 tablespoons mixed herbs
  • 1 teaspoon paprika
  • 1 teaspoon peri peri powder
  • sea salt and cracked black pepper to taste

Instructions

  • Coat the baby vine tomatoes in olive oil and the mixed herbs and bake in the oven together with 3 cloves of garlic for 15 minutes.
  • Fry the finely chopped onions in the 2 tablespoons of butter and add salt and pepper to taste.
  • Add the peri peri powder and paprika.
  • Add the butter beans and fry till all mixed together.
  • Add the cooked tomatoes including the oil and peel the garlic and add to pan.
  • On a separate heating ring, bring the 750 ml water to the boil with the bay leaf and add the orzo pasta.
  • Once orzo is cooked add the mixture of onions and butter beans and tomatoes to the water.
  • Add the finely grated courgette and allow to cook on low heat for approximately 40 minutes.
  • Add a generous amount of salt and pepper to taste.

This recipe has been entered in the No Croutons Required challenge for October 2014, co-hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa’s Kitchen

Hot Butterbean & Orzo Soup

Hot Butterbean & Orzo Soup close-up

Red Vegetable Salad with Kamut

Well here we go 🙂 This is our first post. I decided to be adventurous and make up my first recipe, after lots of thought and consideration I decided on a nice Kamut salad.  I was inspired by Lisa’s recipe using Kamut (Tibetan Campa with Fresh Roasted Kamut Flour). My family love salads and this seemed like a good option to ease myself into doing my first ever food blog post. I am very excited to have my husband MJ helping me too and look forward to his contributions which I am sure will be more along the “sweet tooth” side of things.

This salad does look rather complicated with all sorts of flavours going on but I wanted to make something that would be easy to throw together and be tasty too. Incidentally everything apart from the Kamut and sesame seeds seem to be red. Not sure if I was thinking of a future Christmas theme salad perhaps 😉

Ingredients – Salad

  • 10 red radishes thinly sliced
  • 7 tablespoons of cooked Kamut (Khorasan Wheat)
  • 2 red spring onions finely chopped
  • 1 red pepper finely chopped
  • 2 pink grapefruits peeled and cubed
  • 2 tablespoons sesame seeds
  • 100g of dried cranberries
  • 4 cooked beetroot bulbs thinly sliced
  • 10 baby plum tomatoes cut in half

Instructions

  • Soak the Kamut overnight.
  • Rinse well and then add the kamut to fresh boiling water adding a pinch of salt to water. Boil for 40 minutes then drain and set aside to cool.
  • Wash and chop all vegetables and place in a bowl.
  • To make the dressing, whisk together all of the ingredients in a small bowl.
  • In a medium bowl, pour the dressing over the vegetables and gently toss. Add the kamut to the vegetables by stirring gently.
  • Serve at room temperature or cold, garnished with the sesame seeds.

Makes about 3 to 4 cups/servings

Ingredients – Salad Dressing

Honey and mustard dressing

  • ½ cup fat free plain Greek yogurt
  • 2 tablespoons mustard
  • 3 tablespoons honey
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ¼ teaspoon dried mixed herbs

Whisk together all ingredients in a bowl. Cover and chill until ready to serve.

Red Vegetable Salad with Kamut

Red Vegetable Salad with Kamut