Halloumi skewers with parsley & lemon salsa

Halloumi skewers with parsley & lemon salsa

Try this stylish and quick idea, perfect for a relaxed party with friends

·         Cook 30 mins

·         Prep 0 mins

·         Vegetarian

Nutrition per serving

73 kcalories, protein 3.2g, carbohydrate 0.3g, fat 6.6g, saturated fat 2.7g, fibre 0.1g, salt 0.6g

Ingredients

Makes 32

·         2 x 250g / 9oz blocks, halloumi cheese, drained

·         4 tbsp olive oil

·         32 wooden skewers

Lemon salsa

·         3 tbsp extra-virgin olive oil

·         15 black olives, pitted and finely chopped

·         a small bunch of flatleaf parsley, finely chopped

·         1 tsp small capers, rinsed

·         2 small preserved lemons, pulp removed, rind chopped, or zest of 2 lemons

·         2 tsp red wine vinegar

·         1 small red onion, finely diced

Method

1.      Put all the salsa ingredients into a small bowl, season and mix well.

2.      Cut each block of halloumi into 8 equal slices. Cut each slice in half so you end up with 32 pieces.

3.      Heat 1 tbsp of the oil in a large frying pan. Brown the halloumi on both sides, drain on paper towel then push in a skewer so it looks like a lollipop. You will need to do these in batches, adding a bit more oil as you go.

4.      Serve warm or at room temperature with the salsa.

THAI SQUASH & PINEAPPLE CURRY

Thai squash & pineapple curry

Try this curry with a touch of Thai flavours, ready in 30 minutes

·         Cook 30 mins

·         Prep 10 mins

·         Freezable

Nutrition per serving

172 kcalories, protein 4.0g, carbohydrate 20.0g, fat 9.0g, saturated fat 5.0g, fibre 3.0g, salt 0.5g

Ingredients

Serves 4

·         1 tbsp vegetable or sunflower oil

·         1 onion, chopped

·         4 tsp Thai red curry paste

·         medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks

·         ½ x 400ml / 14 fl oz can reduced-fat coconut milk

·         7 fl oz vegetable stock

·         5 oz frozen green beans

·         8½ oz can pineapple chunks in natural juice, drained

·         coriander leaves, chopped, and leaves to garnish

Method

1.      Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.

2.      Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

SIOMAI

Siomai   

Ingredients:

§  2 1/2 lbs ground pork

§  1 cup shrimp, minced

§  2 cups water chestnuts, minced

§  5 tbsp sesame oil

§  1 tbsp ground black pepper

§  1 cup onion, minced

§  1 cup carrots, minced

§  1 1/2 cups white mushroom, minced

§  1 pack won ton wrapper

§  1/4 cup scallions, minced

§  2 tsp salt

§  1 piece raw egg

§  Water for steaming

Number of servings (yield): 12

Cooking Procedure:

1.    Combine all the ingredients except for the water and wanton wrapper and mix thoroughly.

2.    Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure)

3.    Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming).

4.    Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

PROSCIUTTO & CELERIAC TWISTS

Prosciutto & celeriac twists

This recipe is based on a classic French combination and always goes down well at parties

·         Cook 0 mins

·         Prep 30 mins

Nutrition per serving

23 kcalories, protein 1.0g, carbohydrate 0.0g, fat 2.0g, saturated fat 1.0g, fibre 0.0g, salt 0.23g

Ingredients

Makes 40

·         1 tbsp Dijon mustard

·         2 tsp white wine vinegar

·         1 tsp walnut or vegetable oil

·         3½ fl oz double cream

·         ½ celeriac

·         handful parsley, chopped

·         10 slices prosciutto or Bayonne ham

Method

1.      Whisk together the mustard, vinegar and oil in a small bowl until well combined. Stir in the double cream. Peel the celeriac and cut into really fine strips using a mandolin or very sharp knife. Then cut into matchsticks about 5cm long. Mix into the dressing along with the parsley.

2.      Cut each prosciutto slice in half down the middle, then cut each piece lengthways so that you have 4 small strips. Place 1 tsp of the celeriac mixture onto each strip, then roll them up tightly. Secure each strip with a toothpick, place on a plate and leave in the fridge for at least 20 mins to firm up. Can be made a few hours ahead and kept in the fridge until ready to serve.

superhealthy pizza

Superhealthy pizza

The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day

• ·         Cook 12 mins
• ·         Prep 15 mins
• ·         Vegetarian

Nutrition per serving

479 kcalories, protein 19.0g, carbohydrate 78.0g, fat 13.0g, saturated fat 3.0g, fibre 10.0g, salt 1.43g

Ingredients

Serves 2

·         4 oz each strong white and strong wholewheat flour

·         1 tsp or 7g sachet easy-blend dried yeast

·         4 fl oz warm water

For the topping

·         8 oz can chopped tomatoes, juice drained

·         handful cherry tomatoes, halved

·         1 large courgette, thinly sliced using a peeler

·         1 oz mozzarella , torn into pieces

·         1 tsp capers in brine, drained

·         8 green olives, roughly chopped

·         1 garlic clove, finely chopped

·         1 tbsp olive oil

·         2 tbsp chopped parsley, to serve

Method

1    Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade. Pour in the water and mix to a soft dough, then work for 1 min. Remove the dough and roll out on a lightly floured surface to a round about 30cm across. Lift onto an oiled baking sheet.

II.    Spread the canned tomatoes over the dough to within 2cm of the edges. Arrange the cherry tomatoes and courgettes over the top, then scatter with the mozzarella. Mix the capers, olives and garlic, then scatter over the top. Drizzle evenly with the oil. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.

III.    Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the parsley to serve.

Boat Landing of Banaybanay

A new boat landing which you can see at Mapagba, Maputi, Banaybanay, Davao Oriental.

This boat lading or sea port is coordinate by United States Agency of International Development (USAID)