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Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash

Since we moved into our new home I have been more conscious about food waste. Right before we moved in, we collected all of our tins, spices, fruit and veg from our old house to bring over to our new home. I resisted the urge to go to the supermarket as I didn’t want to throw away any of this perfectly usable food, so I created a few recipes to try and use up as much of the food we already had as possible and this Halloumi Recipe with roasted sweet potato mash was created for this purpose!

We had some sweet potatoes left over and a packet of our delicious Organic British Halloumi cheese so I chucked in some great spices and created a really easy Halloumi Recipe that makes an excellent midweek meal for 2!

As you may have guessed, we LOVE spicy food so the mash has quite a kick. It really balances out the sweetness of the sweet potato but if you aren’t keen on chilli then by all means give it a miss.

Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash
Pan Fried Halloumi Recipe with Roasted Sweet Potato Mash and fresh peas

 

Halloumi Recipe Ingredients

  • 5 medium sweet potatoes (Approx. 700g in weight), peeled and chopped into 2cm chunks
  • 2 tablespoons olive oil
  • 1 tablespoon of black mustard seeds
  • 1 tablespoon of chilli flakes
  • 1 1/2 teaspoons of cumin seeds
  • 1 packet of our Organic British Halloumi cheese, sliced into 6 equal slices
  • 250g of fresh or frozen peas

 

Method

Set the oven to 200. Arrange the sweet potato in one layer on a baking tray. Evenly sprinkle over the mustard seeds, chilli flakes, cumin seeds and season with salt and pepper. Drizzle with the olive oil and rub lightly with your hands to ensure all pieces are covered. Place in the oven for 35-45 minutes or until the sweet potato is soft.

When the sweet potatoes have 5 minutes to go, heat a frying pan (no need for oil) over a high heat. When the pan is hot add in the Halloumi slices. The cheese will start to release some liquid. Once most of that liquid has dried up (usually takes a couple of minutes) the Halloumi should have some colour on one side, so flip over and again wait for most of the liquid to dry up. Once both sides are nice and brown, the Halloumi is ready.

Finally put a little water in a pan and briefly boil the peas – I only cook them for a minute so they are still fresh and retain some bite (if fresh, frozen are cooked in seconds!).

Remove the sweet potato from the oven and place into a large bowl. Mash it up with a potato masher, taste and adjust the seasoning if required.

Pop the sweet potato in the middle of the plate, surround it with lush green peas and place the Halloumi on top and you are all ready to enjoy!

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Tunworth Cheese Pastry Parcels

I am a bit obsessed with using up leftovers to help avoid food waste. So when I found myself with some leftover pesto from the Mushroom Walnut Parsley pesto recipe I made over the weekend and some perfectly ripe Tunworth Cheese I went on a mission to create a tasty meal out of them.

These Tunworth Cheese Pastry Parcels turned out to be unexpectedly good! I shouldn’t really have been surprised though as, in my humble opinion, there is hardly a better food combination than crisp pastry and hot melting cheese!

These filo pastry parcels are filled with Tunworth cheese, buttery mushrooms, caramelised onions and the walnut parsley pesto.

If you haven’t tried Tunworth cheese yet, you are in for a real treat! For hardcore cheese lovers, you would be hard pressed to find a better British cheese than Tunworth. Made in Hampshire by Hampshire Cheeses, it is a bloomy-rinded, soft cows milk cheese that melts in a magnificent fashion. Ideal for this recipe! When eaten on its own, it has a lovely creamy texture and a long-lasting sweet, nutty flavour. If this hasn’t convinced you to try it, then maybe the fact that it has won Supreme Champion at the British Cheese Awards not once, but twice! If you love cheese but haven’t yet tried Tunworth, I highly recommend it.

 

Tunworth cheese filled pastry parcels with caramelised onions and mushrooms
Tunworth cheese filled pastry parcels with caramelised onions and mushrooms

Tunworth Cheese Pastry Parcels Recipe

Serves 4 as a starter at a dinner party with a salad or 2 as a weekday supper with buttered baby new potatoes

Ingredients

– 1 medium red onion, peeled + cut in half lengthways and then thinly sliced into half moons

– 2 tablespoons of olive oil

– 1 tablespoon of butter

– 250g chestnut mushrooms, rubbed clean and roughly chopped

– 120g of Tunworth Cheese (You can use more or less depending on how much you like this type of cheese)

– 8 sheets of filo pastry

– 4 tablespoons of the mushroom walnut parsley pesto from our previous recipe

 

Recipe Instructions

Pre-heat the oven to 190 degrees.

Heat 1 tablespoon of olive oil in a frying pan over a medium heat. Add thinly sliced onion and sauté slowly, stirring often, until they are soft and translucent. Takes around 15 minutes. Set aside.

Heat a tablespoon of olive oil in the frying pan with 1 tablespoon of butter over a high heat. Add chopped mushrooms and sauté until all their liquid has released and evaporated. Takes around 10 minutes.

Lightly oil a baking tray. Carefully separate 2 sheets from the filo pastry. Lay them flat on top of one another on a clean surface (I use a large clean chopping board) and spoon on a heaped tablespoon of the pesto mixture into the middle. Spread into a small circle.

Divide the caramelised onions into 4. Spoon a portion onto the pesto mixture. Repeat with the mushrooms. Slice the cheese in 8 pieces. Add the cheese onto the mushrooms and onions. Taste a small pinch of all the ingredients together to check if it needs seasoning.

Pull the corners of the pastry up over the top of the mixture and pinch together hard about 2.5cm from the top of the pastry to combine, leaving a sealed parcel. Repeat to create the other 3 parcels. Pop in the oven for 15-20 minutes, or until pastry is crisp & golden brown in colour.

Serve with new potatoes or salad and enjoy!

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

We had a great long weekend here in Sussex and although the sun didn’t shine every day, we had lots of it yesterday to keep us smiling! The cloudy weather was actually a blessing in disguise as it gave me the opportunity to spend time in the kitchen to perfect a recipe that I have been working on for a while now. Here is the recipe for a mushroom-walnut-parsley pesto which I mixed into courgette noodles and then topped with a generous amount of one of my favourite goats cheeses of all time – the Rosary Garlic and Herb Goats Cheese.

This goats cheese is made in the UK and was the Supreme Champion at the British Cheese awards in 2014. It has an exceptional mousse-like soft texture and is subtly flavoured by a bit of garlic and some herbs. I can eat this simply stirred into pasta on its own with just a little olive oil, it is that tasty.

Combined with the earthy quality of the mushrooms and walnuts in this recipe, this cheese really shines and turns this humble dinner into a very special evening meal.

I made this recipe gluten free by using courgette noodles but if you are not following a gluten free diet then you can easily swap these for normal wheat pasta.

 

Mushroom Walnut Parsley Pesto
Mushroom Walnut Parsley Pesto topped with creamy Rosary Goats Cheese

Mushroom Walnut Parsley Pesto Recipe with Goats Cheese

Serves 2 as a main evening meal. The pesto can be stored in an air tight contained and kept in the fridge to be used within 4 days.

 

Ingredients

– 2 medium courgettes (or 160g of dried wheat pasta if preferred), sliced into noodles by using a vegetable spiralizer or a vegetable peeler.

– 50ml + 1 tablespoon of extra virgin olive oil

– 2 tablespoons of butter

– 500g of chestnut mushrooms, rubbed clean with kitchen paper + roughly sliced

– 1/4 teaspoon cayenne pepper

– 1 medium clove of garlic (finely chopped or grated)

– 80g of walnuts, raw or toasted – your preference!

– 25g of flat leaf parsley

– 1/2 teaspoon of salt

– 1/2 teaspoon of ground black pepper

– 100g Rosary Goats Cheese, sliced into 4 circles

– 25g of pine nuts to serve

 

Recipe Instructions

In a frying pan, heat one tablespoon of butter and 1 tablespoon of olive oil over a high heat. Add the sliced mushrooms and 1/4 teaspoon of cayenne pepper and sauté until the mushrooms are cooked through, tender and have released all their liquid. This should take around 15 minutes. Remove from pan and set aside.

Using a blender, add the finely chopped garlic, walnuts, parsley, 50ml of olive oil, salt, pepper, 1 cup of the cooked mushrooms and 2 tablespoons of water and pulse until thoroughly combined.

Heat a tablespoon of butter over a medium heat in the frying pan used to sauté the mushrooms. Add the courgette noodles and sauté until just heated through. Stir in 4 heaped tablespoons of the pesto to warm the mixture through. Taste and adjust the seasoning if required.

**If using normal wheat pasta, then cook the pasta according to the packet instructions, drain and then stir the pesto through the hot pasta in the pan. Again, taste and adjust the seasoning if required.**

Spoon the mixture into bowls and top with the remaining mushrooms, the sliced goats cheese and the pine nuts. Enjoy!

Warming Roasted Tomato Soup with Quinoa + Smoked Cheddar

I adore this recipe, especially during the cooler seasons – it is simple to make, healthy, filling and very warming! The quinoa and lentils provide protein which keeps you fuller for longer and adds a heartiness that is usually lacking in most soups.

This recipe is also completely gluten free and free from processed sugar too. Very handy for those following a gluten free diet or avoiding limiting their sugar intake.

Not a fan of smoked cheddar? You can easily swap this for normal vintage cheddar or for something different try our Vintage Lancashire Bomb cheese instead.

 

Roasted Tomato Soup Recipe
Warming Roasted Tomato Soup Recipe with Quinoa + Smoked Cheddar

Recipe Ingredients

  • 800g of tomatoes (ideally vine or plum tomatoes)
  • 2 x red peppers
  • 2 x medium red onions
  • 3 x garlic cloves
  • 1 x teaspoon cumin
  • ½ x teaspoon chilli powder
  • 2 x tablespoons of olive oil
  • 1 x tablespoon of balsamic vinegar
  • 2L of vegetable stock
  • 250g of red lentils
  • 250g uncooked quinoa
  • 50g of smoked cheddar – like this Organic Smoked Cheddar

 

Godminster Oak Smoked Cheddar
Oak Smoked Organic Cheddar – perfect to grate onto this warming soup

Recipe Instructions

1. Pre-heat the oven to 190 degrees Celsius.

2. Peel and chop the onion into quarters. Remove the stalks from the peppers and cut into large chunks. Chop the tomatoes in half widthways. Arrange everything on one large baking tray (or two medium sized ones if it doesn’t all fit on one).

3. Keep the garlic in their skins and add them in alongside the tomatoes. Sprinkle over the cumin seeds and season with a pinch of salt and a few grinds of black pepper. Drizzle over the balsamic vinegar and olive oil.

4. Place in the oven to roast for 45-55 minutes, or until the tomatoes are nice and soft and have blackened a bit around the edges. Remove from the oven, carefully take out the garlic cloves (remember they will be hot!) and peel off their skins. Add them back to the tomatoes.

5. Whilst the tomatoes are roasting, bring 2L of water to the boil in a large saucepan (do not add the vegetable stock cube or powder just yet). Add the lentils to the water and cook for between 15-20 minutes (or until the lentils are very soft). Now add the suitable quantity of vegetable stock powder or cubes, stir and then turn off the heat.

6. Bring a second pot of water to the boil. Rinse the quinoa under running water and then add to the boiling water. Cook for 12-15 minutes, drain and then set aside.

7. Add all of the cooked tomatoes, onions, peppers (don’t forget the peeled garlic + all of the lovely juices in the bottom of the baking tray as this all has amazing flavour) to the lentils and stock mixture. Blend the mixture with a stick blender until smooth. Taste and adjust the seasoning if required.

8. Stir the cooked quinoa into the tomato soup. Place into bowls to serve and then grate the smoked cheddar straight on the top.

Enjoy!