- 500g Spaghetti
- 250g Haloumi cheese – torn into small pieces
- 1/2 cup (115g) semi-sundried tomatoes – chopped roughly
- 1/2 cup (150g) roasted capsicum – chopped roughly
- 2 garlic cloves – minced
- 2/3 cup cashew nuts
- 1/2 cup finely grated Parmesan
- 1/3 cup extra-virgin olive oil
- Sea salt and cracked pepper
- 80g baby rocket leaves
- Handful fresh basil leaves – shredded
* requires a food processor
- Preheat – oven to 220C (200C fan)
- Cook pasta – Bring saucepan of salted water to the boil. Cook spaghetti according to packet instructions. Drain and reserve 3/4 cup pasta water. Return spaghetti to saucepan and turn off heat.
- Bake Haloumi – Meanwhile place torn haloumi on baking tray and cook in oven for 8 to 10 mins, until nicely golden.
- Make Pesto – While hamoumi is baking, place sundried tomatoes, roasted capsicum, garlic, cashews and parmesan in food processor and chop finely. With motor running, slowly drizzle olive oil down sprout and emulsify pesto. Season with with salt and pepper.
- Serve – Stir pesto, reserved pasta water, rocket and golden haloumi through speghetti. Place into serving bowls and top with a sprinkling of shredded basil and parmesan.
I shall be uploading my most favorite dessert EVER! over the weekend.
Banoffee Pie – Biscuit base, caramel filling, banana layer, topped with whipped cream and shaved chocolate.
So easy to make so devilish delish!
Found this savoury recipe in a cookbook and thought to share with you! havent made them yet so if you have a go let me know how they turn out!
2 gloves of garlic
2 Onions finely chopped
2 cups self-raising flour
2 eggs lightly beaten
1/2 cup milk
30g melted butter
2 tablespoons chopped parsley, sage and oregano
100g sour cream
Grate the potato and zucchini, and mix in the garlic and onion. Add the flour, eggs, milk and butter, add in the herbs.
oil a frying pan and cook pancakes until golden brown.
500ml good-quality bottle tomato sauce
2 teaspoons brown sugar
2 teaspoons of chopped fresh chilli
1 tablespoon of balsamic vinegar
– Bring to the boil in a saucepan and simmer for 10 mins stirring occasionally to avoid burning.
Been very very very slack! But also been needing to fit into our new work uniforms so i have laid off the baking for a while.
I am going to expand my blogging to not only to baking delights but cooking in general i really want to share with you a marinade my better half found that is delish!
But first up…
Mothers has just past so i wish to share with you my Strawberries and Cream pancake recipe!
See Pancake Recipes for this.
Yes stop drooling! These pancakes are the best yet!
2 cups plain flour
3 teaspoons baking powder
pinch of salt
1.5 cups of milk
1/3 cup sugar
2 tablespoons of strawberry jam
1 teaspoon vanilla extract
500ml Thickened Cream
1.5 icing sugar
Sift in the flour and add in the baking powder and salt and sugar. Whisk in the 2 eggs, add in half the milk add in the vanilla extract and slowly add in the rest of the milk. place the jam in and mix until combined. pour into the fry pan and flip when there are bubbles popping in the mixture.
Place some cream into a mixing bowl and add in the icing sugar – beat with electric mixer until the cream is thick and fluffy (i added food colouring to my cream).
Layer the pancakes with strawberry jam and the cream, if you have a punnet of strawberries place on top as well.
I had a bad night baking last night 😦 Didn’t get home until late so I started tired and ended up ruining the whole thing! But I have learnt a few thing that I would like to pass along… although you will see the outcome was still chocolaty heaven!
I attempted to make the Chocolate Fondant Cupcakes from the latest Hummingbird Bakery Cookbook – Cake Days. As I use muffin cases instead of cupcake wrappers, the mixture is not quite enough so this time I decided to double the mixture….. well I made 24 cupcakes and a “cakice” (a cake that really looks like a slice!) So note to self: don’t double that mixture!!! I also have moved house and am still getting used to the oven…it heats at the back and the front not so much, so the front cupcakes were still undercooked and the back cupcakes were a little overdone! Grrrrr… Also to see if they are cooked, I lightly pressed the top to make sure it bounced back, this certainly happened but when they cooled they sunk…note to self: use a skewer on this recipe to ensure its cooked all the way through. In the end though I had enough cupcakes to feed the army of workers at HR and then give the left overs to mum and dad to sweeten them up! 🙂
I won’t be uploading this recipe I am encouraging you to purchase the book! It is amazing and I can’t wait to get baking some more! lets hope they are more successful!
Over the weekend I might be able to whip up a brownie based cheesecake… stay tuned.
- 1/2 cup self-raising flour, sifted
- 2 tablespoons caster sugar
- 1/2 teaspoon ground cinnamon
- 1 egg, lightly whisked
- 1/3 cup milk
- 2 granny smith apples, peeled, grated
- canola oil cooking spray
- Combine flour, sugar and cinnamon in a bowl. Add egg and milk. Whisk until smooth. Stir in apples.
- Heat a non-stick frying pan over low heat. Spray with oil. Pour 1/4 cup of apple mixture into pan. Gently spread out with the back of a spoon to a 10cm round. Cook pancakes, in batches, for 2 minutes or until bubbles appear on surface. Turn over. Cook for 1 to 2 minutes or until cooked through
- Add ice-cream and maple syrup or perhaps low fat yoghurt