Elegant Dark Chocolate Dessert Domes with Silky Citrus Lemon Mousse Center

 

Ingredients:

For the Lemon Mousse Heart

1/2 cup fresh lemon juice

1 tablespoon lemon zest

1/3 cup granulated sugar

2 egg yolks

1 tablespoon unsalted butter

1 teaspoon gelatin powder

1 tablespoon cold water

1/2 cup heavy whipping cream

For the Dark Chocolate Dome Shell

8 oz high-quality 70% dark chocolate

1 tablespoon coconut oil

For the Chocolate Base (Optional)

1/2 cup crushed chocolate biscuits

2 tablespoons melted butter

For Garnish

Cocoa powder for dusting

Dark chocolate shavings

Candied lemon peel twist

Smoky Tomato & Halloumi Bake

 

Ingredients:

200g halloumi, cubed

1 onion, finely chopped

2 garlic cloves, minced

400g passata or crushed tomatoes

1 tsp smoked paprika

150ml cream or milk

½ cup vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Heat olive oil in a pan and fry halloumi until lightly

golden, then remove.

In the same pan sauté onion with salt and pepper until

soft.

Add garlic and smoked paprika and cook 1 min until

fragrant.

Stir in passata, cream or milk, and vegetable stock.

Simmer 5 mins until slightly thickened.

Transfer to a baking dish and top with halloumi.

Bake at 190°C for 20 mins until bubbling and lightly

golden.

Finish with fresh parsley before serving.

Creamy Chorizo Pasta with Spinach & Halloumi

 

Ingredients:

300g pasta

150g halloumi, cubed

120g chorizo, sliced

2 cups spinach

2 garlic cloves, minced

150ml cream or milk

½ cup pasta water or vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Cook pasta in salted water until just tender and drain,

reserving some pasta water.

Heat olive oil in a pan and fry chorizo until lightly crispy.

Add halloumi and cook until golden on all sides.

Stir in garlic and cook 1 min until fragrant.

Add spinach and let wilt.

Pour in cream or milk and pasta water or stock.

Fold in pasta and simmer 2–3 mins until coated.

Finish with fresh parsley before serving.

Chorizo & Halloumi Pasta Salad

 

Ingredients:

300g pasta

150g halloumi, cubed

120g chorizo, sliced

1 red bell pepper, chopped

½ red onion, finely sliced

2 tbsp olive oil

1 tbsp lemon juice or balsamic vinegar

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Cook pasta in salted water until just tender and drain,

then cool.

Heat a pan and fry chorizo until lightly crispy.

Add halloumi and cook until golden on all sides, then let

cool slightly.

In a large bowl combine pasta, pepper, and onion.

Add chorizo and halloumi.

Drizzle with olive oil and lemon juice or balsamic vinegar.

Season with salt and pepper and toss gently.

Finish with fresh parsley before serving.

Halloumi, Butter Beans & Vegetable Stew

 

Ingredients:

200g halloumi, cubed

1 can butter beans, drained

1 zucchini, chopped

1 red bell pepper, chopped

1 small onion, chopped

2 garlic cloves, minced

400g chopped tomatoes

½ cup vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Heat olive oil in a pan and fry halloumi until lightly

golden, then remove.

In the same pan sauté onion, zucchini, and pepper with

salt and pepper until soft.

Add garlic and cook 1 min until fragrant.

Stir in chopped tomatoes, vegetable stock, and butter

beans.

Simmer 8–10 mins until slightly thickened.

Return halloumi to the pan and gently mix.

Finish with fresh parsley before serving.

Creamy Mushroom & Chickpeas with Sweet, Smoky Halloumi

 

Ingredients:

200g mushrooms, sliced

1 can chickpeas, drained

150g halloumi, cubed

2 garlic cloves, minced

1 tbsp honey

1 tsp smoked paprika

150ml cream or milk

½ cup vegetable stock

1 tbsp olive oil

Salt & pepper, to taste

Fresh parsley, chopped

Instructions:

Heat olive oil in a pan and fry halloumi until golden on all

sides.

Drizzle with honey and sprinkle smoked paprika, toss to

glaze, then remove.

In the same pan sauté mushrooms with salt and pepper

until soft.

Add garlic and cook 1 min until fragrant.

Stir in chickpeas, cream or milk, and vegetable stock.

Simmer 5–7 mins until slightly thickened.

Return halloumi to the pan and gently coat.

Finish with fresh parsley before serving.

Chorizo Carbonara Pasta with Grilled Halloumi

 

Ingredients:

300g pasta

120g chorizo, sliced

150g halloumi, sliced

2 garlic cloves, minced

150ml cream or milk

½ cup pasta water

50g grated parmesan

1 tbsp olive oil

Salt & black pepper, to taste

Fresh parsley, chopped

Instructions:

Cook pasta in salted water until just tender and drain,

reserving some pasta water.

Heat olive oil in a pan and fry chorizo until lightly crispy.

Add garlic and cook 1 min until fragrant.

Pour in cream or milk and pasta water.

Fold in pasta and parmesan, tossing until creamy.

Grill halloumi in a hot pan until golden on both sides.

Top pasta with grilled halloumi.

Finish with extra black pepper and fresh parsley before

serving.