Wednesday, 24 September 2014

Courgette & Halloumi Kebabs

Courgette & halloumi kebabs
After a long mild, summer, I'm currently using up the last of my homegrown courgettes/marrows. After appealing for recipes, Natalie via Facebook sent me her kebab recipe, which is so simple to make, but tastes amazing...

Serves 8
  • 2 packs of halloumi
  • 3-4 medium sized courgettes/zucchini or a marrow, peeled and de-seeded
  • 2 tbsp fresh lemon juice
  • 4 tbsp olive oil
  • 2 tbsp fresh, chopped mint
  • 2 tbsp fresh, chopped parsley 

Make the marinade by whizzing the ingredients up in a food processor, or chopping the herbs finely and mixing together with the other ingredients.
Cube the halloumi.
Cut the courgettes/marrow into similar sized pieces.
Marinade for about two hours (in the fridge).
Thread the cheese and courgettes alternately onto skewers.
BBQ or grill until cooked, turning once or twice. 

Serve with tabbouleh or couscous.

Vegan option: For a vegan version, swap the halloumi for firm, pressed tofu.

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Saturday, 6 September 2014

Dakos - Greek Bruschetta

Dakos - Greek bruschetta
We recently came back from a lovely holiday in the Chania region of Crete. As always, I've come home wanting to re-create some of the dishes we have eaten on holiday. The first one being dakos/ntakos or Greek bruschetta. This simple starter is traditionally made with barley rusks, but I swapped them for Krisprolls which have a similar texture and are more readily available. You could also use any good, crusty bread such as ciabatta.

The Cretans make these with Greek mizithra cheese, which is a whey cheese generally made from goat's or sheep's milk. I used a soft goat's cheese for the closest taste and texture, but you could use ricotta or crumbled feta instead.
  • 1 pack of dakos rusks or Krisprolls
  • 2 ripe beef tomatoes, quartered (or de-seeded vine tomatoes)
  • 1 large clove of garlic
  • ½ tsp Greek oregano
  • 2 tbsp extra virgin olive oil
  • 150g soft goat's cheese
  • A handful of Greek olives
Briefly blitz together the tomatoes, garlic and oil in a blender for a few seconds (it should be slightly chunky like a salsa). Season to taste.
Spoon the mixture over the rusks/Krisprolls and top with crumbled goat's cheese and an olive. Sprinkle with dried oregano.
Refrigerate for up to 2 hours before serving.

Vegan option: Swap the cheese for a vegan Greek olive paste (check ingredients for anchovies).

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Friday, 5 September 2014

Nectarine & Kiwi Smoothie

We're loving our Optimum 9400 blender and smoothie maker and using it most days. I think one of it's most positive attributes is that it's so quick and easy to clean.
This smoothie is Miss K's latest invention...
  • 1 nectarine, stone removed and quartered
  • 1 kiwi, skinned and quartered
  • ½ cup orange juice
  • ½ cup ice
Smoothie benefits: Rich in vitamins C, E and A and a good source of fibre.

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