Monday 29 February 2016

Smoky haloumi and quinoa salad

Smoky Haloumi and Quinoa Salad
  • Bag of microwaveable quinoa
  • 450g mixed tomatoes, cut into wedges
  • Handful of rocket leaves
  • 500g haloumi, sliced
  • 6 sprigs lemon thyme
  • Zest of 1 lemon
  • 1 tbsp extra virgin olive oil (for the dressing)
  • 60ml lemon juice
  • 1 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey

Cook the quinoa in the microwave and allow to cool.  To make the dressing, place the lemon juice, paprika, oil and honey into a large bowl and whisk to combine.  Add the tomato, rocket and quinoa and toss to combine.  Place the haloumi, thyme, lemon zest in a bowl and toss to coat.  Heat a non-stick frying pan over a high heat.  Add the haloumi and cook for two minutes each side until golden.  Serve with the salad and enjoy this light meat free Monday dinner (OK, you can eat it any day of the week)...

This is (adapted very slightly) from a Donna Hay recipe.

Sunday 7 February 2016


This is a dirty old recipe, packed full of carbs but man is it tasty, ideal for a weekend treat!  If there was an 8th Deadly Sin, this would be it!  If you have any leftover Mac n cheese, pop it into a freezer container, make sure it is level, put it into the freezer and I will show you what to do with it in due course...
  • 400g Macaroni
  • 1 X portion starter sauce (for the recipe see The Don Macaroni)
  • 230g Mature Cheddar, grated
  • 90g Monterey Jack cheese grated
  • 30g Parmesan, grated
  • 200g Plain corn chips
  • 1 X portion chilli (follow the link for recipe - Kankun Chilli Con Carne )
  • 4 tbsp guacamole (follow the link for recipe - Guacamole)
  • 4 tbsp pico de gallo (follow the link for recipe - Pico de Gallo)
  • Handful of jalapeƱo pepper slices
  • 4 tbsp sour cream
  • Small bunch of coriander 
  • 2 Limes cut into quarters

Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente.  Tip into a colander and leave to drain completely.

In a heavy-bottomed pan, make the starter sauce, then reduce the heat to low.  Add all the cheese and stir until melted.  Add the drained pasta to the sauce and mix thoroughly.

Spread the corn chips over a large serving plate.  Spoon the Mac as evenly as possible over the top, followed by the chilli (which you would have cooked earlier).  Add the guacamole, pico de gallo, jalapeƱos and sour cream.  Garnish with the coriander and lime wedges.

Recipe courtesy of Anna Maes - Mac N Cheese (available on Amazon)

Smashed avocado and scrambled eggs on toast

Smashed avocado and scrambled eggs on toast

This is a great dish, suitable for anytime of the day and quick and simple to make which is always a plus.  Just had this as a late breakfast, such a great start to the day!

  • 1 Ripe avocado
  • 4 Eggs
  • Pinch of salt and pepper
  • Dash of milk
  • Knob of butter
  • Squeeze of lemon juice
  • Bread of choice to toast

Preheat a nonstick frying pan and melt the butter.  Peel the avocado, remove the stone and then cut the avocado into chunks, place into a bowl, season and squeeze over some lemon juice.  Roughly smash the avocado, leaving chunks.  Beat the eggs together, season and add a dash of milk, add to the frying pan and scramble away, this should only take a few minutes.  Toast your bread, spread on the avocado and top with the scrambled egg.  As I like it spicy I added a few dollops of Kankun Habanero Sauce to the avocado and also to the scrambled eggs.