Polenta with Peas, Pancetta and Parmesan...

This is a tough time of year. Here in the UK we have a tiresome combination of cold, dark, blustery and wet. Despite a real passion for cooking the seasonal blues take hold and drain my motivation, especially when it comes to midweek meals.

This recipe from Rachel Ray via the Food Network provides the perfect solution. It’s easy to make, absolutely delicious and ticks all the comfort food boxes. As a one-pot meal it also saves on the washing up – BONUS!

Give it a try. You won’t be disappointed.

Polenta with Peas, Pancetta and Parmesan

Ingredients

1 Tablespoon extra virgin olive oil

2-3 slices of pancetta cut as thick as bacon, chopped (I have successfully used the following: thin pancetta, thick smoked back bacon and leftover roast honey-glazed gammon)

1 1/2 cups chicken stock

3/4 cup milk

3/4 cup quick cooking polenta

salt and freshly ground black pepper

1 cup frozen peas (thawed)

a couple handfuls of grated Parmesan / Parmigiano-Reggiano (I used Grana Padano)

Directions

Heat the oil in a saucepan over medium-high heat

Add pancetta and cook until crisp (about 5-minutes) then remove to a plate

Add the chicken stock and milk to the sauce pan and bring to a boil

Whisk polenta into the liquid and continue to whisk for 2-3 minutes to thicken

Season with salt and freshly ground black pepper

Stir through peas to heat through (about 1-2 minutes)

Remove from heat

Stir in cheese and adjust seasoning

Garnish with pancetta

Optional: garnish with a few slivers of the cheese as well (I have also started adding a knob of butter at the same time I add the cheese. For me it adds richness and makes it even creamier)

Enjoy!

Fried Halloumi Cheese in Pita with Hummus, Salad a...

Up until a few short years ago I had never even heard of halloumi cheese. For those that know me this may seem strange as I absolutely LOVE cheese. Stilton, Brie, Shropshire Blue, Cornish Yarg, Caerphilly, Roquefort, Mozzarella, Caboc, Gruyere, Double Gloucester, Coeur de Chevre – the list goes on and on and on.

So how I had missed out on halloumi cheese for so long I will never know. Fortunately a good friend invited me over for lunch and she served a mixed leaf and cherry tomato salad with pieces of grilled halloumi on top. It was delicious and I quickly came to the realization that I had been missing out on something quite wonderful!

Halloumi is a semi soft cheese made with a mixture of sheep and goats milk. There are some manufacturers who are bringing cows milk into the process as it is cheaper to produce and it creates a milder flavour. This is not true halloumi however and many argue that you can really only get authentic halloumi in Cyprus. As of the 1990’s the USA has registered halloumi as a protected Cypriot product but it still has not achieved this status within the EU. The question of whether cow’s milk should be allowed in the process is at the heart of this debate.

While it is traditionally associated with Cypriot cuisine it’s also very popular in Greece as well as the Middle East. Halloumi has a strong salty flavour and a firm texture. It comes packaged in brine with mint which acts as an anti-bacterial ingredient – giving it a long shelf life. Although it can be eaten ‘raw’ (directly out of the packet) it is much tastier when grilled or fried.

If you have never tried halloumi cheese then I highly recommend putting it on your list of ingredients to try!

Luna Raye’s Fried Halloumi in Pita with Hummus, Salad and Cherry Tomatoes

Ingredients

• 250 g of Halloumi cheese sliced

• Handful of fresh salad leaves

• Handful of cherry tomatoes quartered

• 1-2 Tablespoons of fresh mint leaves chopped (optional but really tasty)

• 2-3 Tbsp of flour seasoned with freshly ground black pepper

• 1-2 Tbsp olive oil

• 2-3 Tbsp of hummus

• Pita Bread (this recipe can make 4 sandwiches easily)

Directions

• Heat oil in a frying pan

• Coat the halloumi slices in the flour and place them in the heated oil

• Let the slices cook on one side for approx 2-3 minutes. Don’t have the heat too high

• When the slices are a golden brown colour on one side flip them over

• Toast pita breads (I like to allow mine to cool a little before cutting them open because they get HOT! If I had a penny for every time I was burned by hot pita bread I would be very rich indeed!)

• When halloumi is golden on both sides remove from pan and allow excess oil to drain off by placing on paper towel

• When pita is safe to cut into – go for it! Spread hummus on the inside and place a few leaves and tomatoes at the bottom.

• Add 2-3 slices of the halloumi and top up with a bit more hummus, salad and tomatoes

Enjoy!

Warning these sandwiches are highly addictive.

Halloumi cheese coated in seasoned flour and fried

Halloumi in pita with hummus, salad and cherry tomatoes

My Grandmother’s Spinach Soup Served with Hard B...

My Grandmother is an excellent cook and I absolutely adore her food! Every meal she prepares is done so with love and care and is always full of the most beautiful flavours. A few years back when my husband and I were visiting Canada, she made this spinach soup and it has been on our minds ever since. I finally got a hold of the recipe and thought this Canadian Thanksgiving weekend was the perfect opportunity to give it a try. It was just as good as I remembered although I did go a tad heavy on the salt. Never mind, next time I will be much more careful!

This soup makes a great lunch or light supper and it can even be used as an elegant starter – although I haven’t quite mastered the art of making a pretty flower out of hard boiled eggs yet (but I will keep working it!)

So here it is Raija’s Spinach Soup.

Ingredients

1 large Spanish onion finely chopped.

350 – 400 grams of fresh spinach well washed.

1 ½ – 2 tsp butter or a drizzle of olive oil (for sweating the onion).

2 Tbsp butter for making a roux.

2 Tbsp flour.

Chicken stock (approx 2 ½ – 3 cups) – I used Vegetable stock for mine.

Double cream.

Pinch of nutmeg.

1 clove minced garlic (optional).

Pinch of white sugar which helps give the soup some smoothness.

4 hard boiled eggs.

Directions

Melt the 1 ½ – 2 tsp or drizzle of olive oil in a pan. Be careful not to let the pan get too hot if you’re using butter as it may burn.

Add the finely chopped onion and mix well. Put a lid on the pot and allow the onion to sweat for a few minutes. Don’t let the onion get any colour. (I read somewhere that adding salt will prevent the onion from colouring and this is where I went wrong with my seasoning – I added too much salt at this stage! – so be careful).

In a second pot heat the spinach carefully – don’t add any water, butter or oil to the pot. The moisture in the spinach will be enough. The spinach should just go very slightly limp.

Once the spinach is just limp remove it from the pot and squeeze out as much excess liquid as you can.

Chop the spinach into small pieces and set aside.

Now it’s time to begin the roux. In another pot melt the 2 Tbsp of butter and then add the flour.

Do not let this mixture turn brown. Keep it on a moderate heat and gradually add the stock.

Mix it well and allow it to cook for approximately 3-5 minutes as you stir continuously.

Add the chopped spinach and onion to this mixture. Allow it to cook gently for another 5 minutes or so.

You can grate some nutmeg into it, or add some minced garlic at this stage. Also a pinch of white sugar will help give the soup some smoothness.

While the soup is cooking you can prepare the hard boiled eggs. Peel them and cut into halves or quarters.

When you just about ready to serve the soup stir in a good drizzle of double cream and mix well.

Serve with some freshly ground black pepper and the hard boiled eggs pieces arranged in the form of a flower.

Enjoy!

Or as my Grandmother would say in Finnish

Nautiskella!

Spinach ready – now it’s time to make the roux!

Breakfast for Dinner...

Tonight is one of those nights when I actually don’t feel like cooking. It’s cold and I’ve had a hard day. Right now something simple and easy is exactly what I want.

When I feel like this I often have ‘Breakfast for Dinner’. Some of my favourites are:

Eggs on toast.
Scrambled eggs with cheese and onions and a quick salad.
Boiled eggs and soldiers.
Eggs, chips and baked beans.

Tasty, comforting and easy to make!