Cheese is considered a food group in my household, so I am constantly looking for new ways to serve it. Cheese and fruit has become a bit of an obsession, and this new dish is satisfying that itch in spectacular fashion. Farm-fresh peaches and squeaky, salty halloumi make a delectable combination, especially after a quick trip to the barbeque to give them a nice sear. If you have never tried halloumi, a semi-soft, brined, salty cheese that hails from the eastern Mediterranean, you’re in for a real treat. It’s got a high melting point which makes it ideal for grilling – you can get the outside nice and crispy, yet the slices will still hold together and be soft on the inside. I like to prepare this salad as simply as possible, but it lends itself to many interpretations. A couple of handfuls of arugula would be lovely, or add drizzle of cider or balsamic vinegar if you want to switch things up. With peaches and cheese as the base, you can’t go wrong.
Directions
Preheat a grill pan on the barbeque, set to medium-high. (Alternatively, you can also use a large cast iron frying pan).
Put the peach wedges in a small bowl and mix with 1 tablespoon of olive oil.
Dump the peaches into the grill pan and cook for 3 – 5 minutes until slightly softened and a few char marks are visible on the fruit. Remove the peaches to a serving platter.
Put the halloumi slices in the same bowl that the peaches were in and drizzle remaining oil over top.
Lay the slices on the grill pan and cook for 3 – 4 minutes per side, until nicely crusty.
Add the cheese to the peaches along with the parsley.
Drizzle honey and squeeze lemon juice over top and toss gently to combine. Finish by sprinkling with salt and pepper as well as chopped pistachios.
Serves 2 – 4 depending upon serving size
Good thing I love making muffins, since my family adores them. They were the favourite breakfast finisher, after a bowl of cereal, when my kids were little, and then they became the preferred snack item to take to school. These days, one of my kids is the type who can’t eat much first thing in the morning, so I’m glad to send her out the door with a healthy, homemade muffin to tuck into when she’s ready. These carrot and oat muffins, fragrant with cinnamon, are everyone’s favourite and I feel good about serving them instead of calorie-laden commercially made muffins. If you measure the flour mixture the night before, these take just minutes to prepare in the morning, plus they freeze really well.
Ingredients
Directions
Preheat oven to 375F and line a 12-compartment muffin tin with paper liners.
Combine buttermilk, oats, egg, sugar, butter, carrot, vanilla and orange zest in a large bowl.
Combine flours, baking powder and soda, salt and cinnamon in a small bowl.
Add flour mixture to buttermilk mixture and stir just until combined.
Scoop batter into muffin tins.
Bake 18 minutes then remove to a wire rack to cool slightly before devouring.
Makes 12 muffins
Sweet cherry tomatoes and tangy goat’s milk cheese are one of those ideal pairings that will never go out of style. Add in a little fresh basil and it’s a great flavour combination that everyone in the family seems to love. Because of their subtle taste and creamy texture, these tarts are always a big hit at any time of day. Using pre-made little tart shells, available in the freezer section of most grocery stores, means you can whip up a batch of tarts in mere moments. Make them look prettier on the platter by letting them cool a little bit extra, then remove the foil liners before serving. You can make the tarts up to six hours ahead of time; store them at room temperature. Leftovers (though you likely won’t have any) can be refrigerated, though the pastry won’t be as crisp the next day.
Ingredients
Directions
Preheat oven to 375F.
Chop basil.
In a medium bowl, whisk together basil, goat cheese, butter, sour cream and egg until well blended. Season with salt and pepper.
Place tart shells on a baking sheet, leaving a little space between each one.
With a small spoon, carefully fill tart shells (leaving a little room at the top for the tomatoes).
Gently place three tomato halves, cut side up, in each tartlet, pressing lightly into filling. Season tomatoes with salt and pepper (use truffle salt if you have it).
Bake tarts until pastry is golden and custard is set and just beginning to crack, about 12 - 14 minutes.
Transfer cooked tarts a wire rack to cool. Serve warm or at room temperature.
Makes 12 tarts
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