05/07/2010 by D.

1 red onion
1 courgette
10 mushrooms
1 red pepper
1 green pepper
2 beef tomatoes (or 4 smaller ones)

Dressing
1 tbsp olive oil
1 tbsp vinegar
2 tsp tomato puree
2 tsp dark soy sauce
1 tsp light soy sayce
1/2 tsp brown sugar

Mix together the dressing ingredients.  Clean the veg and slice thinly.  Mix with the dressing and leave to marinate in the fridge for at least an hour before serving.

Season to taste and serve with a slice of quiche or a baked potato with butter and cheese.

Posted in Soy sauce, Courgette, Olive Oil, Tomato puree, Salad, Pepper, Onion, Vegetarian, Tomato, Mushroom, Recipe | Print | No Comments »

15/06/2010 by D.

1 pack halloumi
1 tbsp smoked sweet paprika
1 mug olive oil (I use leftover sundried tomato oil)

Slice the halloumi thinly from the end of the block (about 2-3mm thickness).  Mix the oil and paprika together.  Layer the oil and halloumi into a jar or plastic container with an airtight lid.  Make sure all the halloumi slices are completely covered by the oil.  Store in the fridge.

Leave to marinate for up to a week, but at the very least 24 hours.  Then remove the amount you want to use from the oil and grill or fry until crisp.  Leave to drain on some kitchen roll.

Use as for bacon (I like it in a bap with a fried egg, crumbled into Salad Paysanne or Bacon and Egg pasta).

Posted in Paprika, Halloumi, Olive Oil, Brunch, Vegetarian, Bacon, Recipe | Print | No Comments »