Archive for February, 2012

Grilled Halloumi Wraps

Tuesday, February 28th, 2012

Red Cabbage
1 pack Halloumi
1/4 red cabbage, shredded
1/4 iceberg or other lettuce, shredded
1 tomato, sliced
1/4 cucumber, sliced
4 tbsp Hummous
4 wraps
chilli sauce – optional

Slice the halloumi and grill until browned on both sides.  Gently warm the wraps under the grill on in a microwave.

Layer hummous, halloumi and salad, then fold up wraps tightly and munch!  Makes a lovely quick lunch for four (or two hungry) people.

Chewy Chocolate Crispy Cakes

Friday, February 24th, 2012

 This is a chewy version of the usual rice crispy cakes.  You can subsitute some of the crispies for raisins if you like.

1 Mars bar
1 Milky way
25g bar dark chocolate (bournville or green & blacks)
25g butter
100g rice crispies
1 tbsp golden syrup
1 tbsp milk
12 muffin cases

Break up chocolate and melt with butter and syrup over a very low heat in a saucepan, stirring regularly until it makes a thick, smooth mixture.  It takes around 10 minutes.  Add milk, and stir in well. 

Pour chocolate mixture quickly into rice cripies and mix well.  Divide between 12 muffin cases.

I usually make a double batch as they keep well in an airtight tin for a few days (if they aren’t eaten before that).

Cinnamon, Apple and Choc chip muffins

Wednesday, February 15th, 2012

Gala apple

1 1/2 cups plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tsp cinnamon

2 eggs
1/2 cup sugar (or 2 tbsp honey)
1/2 cup melted butter (or 1/2 cup olive oil)
2 tbsp greek yoghurt
1 tsp vanilla extract
1 pot apple puree (I use a spare organix pot)
3/4 bar dark chocolate, chopped (or 1 cup nuts, raisins, cranberries or milk chocolate chips)

Preheat the oven to 200c.  Put out 12 muffin cases on a baking tray.

Mix all the dry ingredients apart from the chocolate and stir well.

In another bowl beat eggs, then add sugar (or honey).  Add yoghurt, vanilla, apple puree and butter (or oil).

Stir dry ingredients into wet, then stir in chocolate chips (or nuts etc).  Divide between the muffin cases and bake in the centre of the oven for up to 15 mins until a knife comes out of the mixture clean.  The tops should be nicely brown.

Leave to cool before eating (if you can).