Favourite recipes for weekend cooking!

I’ve never posted about food before, at least not food that I’ve made and I’m not claiming to be an amazing cook or a know-it-all foodie but these recipes are definitely worth a try!

I first tried these recipes for our New Year’s Eve dinner – a tradition at my mother-in-law’s.

We planned a three course meal with all food favourites/preferences/dislikes in mind, oh and the fact that we didn’t have an oven!

For our starter we had halloumi and carrot fritters, main course was simple chicken and veggie fajitas and an indulgent oreo cheesecake for dessert.

Here’s how I made them – and note, no special kitchen utensils or equipment needed so there are no excuses! Fajitas are pretty standard so I haven’t included a recipe for these.

Halloumi and carrot fritters

Halloumi and carrot fritters

Ingredients (to serve 2-3 people):

  • 250g halloumi
  • 4 large carrots, coarsely grated or shredded
  • 5 spring onions, finely sliced
  • Small bunch of coriander, leaves chopped
  • 1 tbsp coriander seeds, toasted and crushed
  • 20g grams of chickpea flour (or plain flour)
  • 2 beaten eggs

To finish

  • 3 tbsp olive oil
  • Handful of rocket leaves
  • 4 tbsp dressing

What to do with them:

  1. Coarsely chop 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
  2. Add the remaining fritter ingredients to the mixing bowl, season with salt and pepper and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, it’s best to chill them for 30 minutes to firm them up.
  3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a couple of minutes on each side.
  4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with dressing.

For the dressing, combine ½ crushed garlic clove, 1 tbsp honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Done – it’s as easy as that!

Oreo cheesecake

Oreo cheesecake

Ingredients (12-14 servings):

– 1pkg.  (15.5 oz.) OREO Cookies, divided
– 1/3 cup  butter or margarine, melted
– 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
– 3/4 cup  sugar
– 1 tsp.  vanilla
– 4 eggs

What to do with them:

– Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. It’s best to leave this in the fridge to chill for 30minutes.

– Beat the cream cheese and sugar in large bowl with a wooden spoon or mixer until blended. Add the vanilla and eggs, one at a time, mixing on low speed after each just until blended. Stir in the chopped cookies and pour onto crust.

That’s it, all done – now just leave in the fridge to set overnight and then enjoy!

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