Halloumi, Chorizo & Hummus Brioche Burgers

Heres a definite summer BBQ crowd pleaser. And can be adapted for meat eaters and vegetarians to enjoy. I love this burger both ways!

Buttery brioche bun with a generous smothering of hummus, fresh spinach, grilled juicy Halloumi, blistered red pepper and delicious crunchy pieces of toasted chorizo. If you’re a vegetarian, just leave out the chorizo and replace it with a few shakes of smoked paprika!

Now there’s a vision of summer in the garden… Feet up watching the sun go down with friends… Tucking into a mouthwatering burger of absolute perfection. Chicken Legs and Beef burgers are so last year.

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What first attracted me to this recipe wasn’t the ingredients, it was the photograph. I’m a sucker for composition and good lighting.

Just look at that… You want to eat it right? Obviously the image below… the one above was 2 seconds before I stuffed it in my mouth. Mmmm.

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This blog showcases some wonderful recipes and you can look through the magazine portfolios and shoots to see what they have been up to 🙂 So do have a scout if you go on to look at this recipe. *Dreams of soft moist Brioche smothered in hummus..*

http://borrowed-light.com/halloumi-hummous-brioche/

My adaptation – I sliced some chorizo and grilled it with the halloumi. This made it wonderfully crispy and you can see the surface starting to bubble, which I love to watch. The smell is totally irresistible! And the leftover liquid makes a great juice to mop up with brioche before warming. Yeh, I knew you’d be excited!

 If you are a vegetarian, then leave this off. If cooking for vegetarians, crisp the chorizo in a separate pan.

I started the peppers before anything else and put them under the grill. You can’t beat beautifully blistered skin. So they take a little longer than everything else. The softer the flesh, the sweeter it becomes and the flavor just sings harmonious tunes with the salty halloumi.

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My cheese of choice has added chili so there’s a wonderful kick with every bite. Tesco do a great one and I have sometimes purchased some from Aldi (UK based, so not sure about other countries!)

There is no right of wrong way to layer this bad boy up, as long as you apply a generous layer of hummus (experiment with all flavours!), and the spinach goes on first. The rest is up to you! And you will not be disappointed.

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As always, if you try this recipe, do let me know what you think. Either my adaptation or straight from the blog. I challenge anybody to dislike this! Unless of course you don’t like halloumi… but then we can’t be friends 😉

I’m currently testing a deliciously fresh and healthy king prawn dish so watch this space 🙂

Love and Lemons xxx

https://www.pinterest.com/lemonskitchen/

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Bacon & Cheese Twists…

… You can Thank me later 😉

At the beginning of this blog, I did say that healthy recipes would feature heavily. So far this has not happened, and I’m not sorry….

Having a treat should never be looked upon as bad, and you should never feel guilty about it. As long as you are able to stick to a balanced diet with the occasional indulge, there is nothing stopping you from diving in and enjoying some of the wonderful flavours and recipes that are on offer. I will never deny myself of foods I really want to eat. I just make sure that there is a plan for the rest of the week and pack my diet full of beautiful healthy nutrients. It takes a while to get the right balance, but when you have finally cracked it, you’ll never have to say no to that weekend pudding ever again. Don’t give up J And don’t cut things out thinking it will help. A happy relationship with food is healthy! Don’t make yourself miserable.

This leads me on to the mouth-watering, smoked-bacon wrapped, cheesy goodness of the straws I made last week. They had hardly cooled before eager mouths had devoured them and came back asking for more. There have been many requests to make them again, even from people who have just seen photos!

My Cheesy Bacon Straws

My Cheesy Bacon Straws

I only ate the 1… or 2 maybe… Honest! Everything in moderation.

If you have friends popping over last minute, or you don’t want to faff in the kitchen, then these cheese straws are perfect. You can make them well in advance as they keep in an air-tight container for a few days. There is no chance that they will last that long though! I challenge you to still have some left after a couple of hours! Also, if you are looking for a child friendly recipe for your little helpers, these are brilliant because they can get involved and help you create the twists by layering the bacon and cheese and twirling the pastry.

I must warn you, these are not for the light hearted. Be prepared to be whisked to a bacon and cheese smothered paradise from the very first bite. You’ll be inviting people over for dinner, just for the excuse to make these!

My mouth is watering just thinking about these! And I’m doing Meat Free week as well…. (Blog to come later). This is a form of torture.

Even though I found this recipe on Pinterest, I have been following this ladies blog for a while. The food she posts always looks incredible! There is a mix of everything from healthy to indulgent, and her photographs are beautiful! You’ll be seeing a few more recipes coming from this direction in the future. Thank you Half Baked Harvest for introducing me, and now the readers of my blog to Cheese Bacon Twists.

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Let me know if you give these a go! There is no need for me to post any recipe changes because they are perfect just the way the original recipe suggests. I did scatter a few dried chilli flakes in for a little kick!

The cheese I used was Tesco Vintage and the Cayenne pepper was substituted for smoked paprika 🙂

I hope you enjoy just as much as I did!

http://www.halfbakedharvest.com/sweet-savory-cheesy-bacon-wrapped-puff-pastry-twist/?utm_source=feedly

Love and Lemons xxx

https://www.pinterest.com/lemonskitchen/

Basil Pesto

What do you do when you realise your windowsill has been taken over by Basil. You make PESTO! *big smiles*

An easy and beautifully flavoursome way of putting basil to good use. Its a very versatile herb and has great health benefits such as being an antioxidant as well as helping to fight cancer.

I have to say though, if you want to make a jar of it, you better plant a whole farm! I used 2 whole plants and managed to make a ramekin full! There are a few types of Basil, so it might be worth testing the strengths, and also, you can judge on your preference of taste. Some like it cheesy, others like it thick and spreadable. You decide.

I used Jamie Oliver’s Pesto recipe found on his website: http://www.jamieoliver.com/recipes/vegetables-recipes/pesto

(The recipe is also at the end of this Blog).

You will soon come to realise if you read choose to follow my Blog, is that I idolise Jamie Oliver. He is a major influence in my love of food.

Don’t forget to write down the quantities of everything you have used, so next time you can adapt and change the recipe to make it even better if you feel it can be improved. You end up with your own personal recipe, and not somebody elses.

I used my Pesto this time around mixed with wheatberries, chicken and veg. Delicious! But good combinations include stuffed chicken, hardy fish and the most popular, pasta.

Recipe:

  • ½ clove garlic, chopped
  • sea salt
  • freshly ground black pepper
  • 3 good handfuls fresh basil, leaves picked and chopped
  • 1 handful pine nuts, very lightly toasted
  • 1 good handful Parmesan cheese, freshly grated
  • extra virgin olive oil
  • 1 small squeeze lemon juice, optional

Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add a bit more garlic if you like, but I usually stick to ½ a clove. Add the pine nuts to the mixture and pound again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.

Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it’s not essential. Try it with and without and see which you prefer.

Love and Basil xxx