Harissa Halloumi

Harissa Halloumi Green Bowls

Harissa Halloumi Green Bowl

Harissa Halloumi Green Bowls
An original recipe by Sarah Cooks

Ingredients
4 eggs
200 grams green beans
1 bunch asparagus
1 bunch broccolini
1 handful coriander leaves
1 handful mint leaves
Small bunch chives
1 spring onion
Juice of 1/2 a lemon, divided
1 tablespoon extra virgin olive oil, divided
250 grams halloumi
1 teaspoon harissa

Method
Place the eggs into a small saucepan and cover with cold water. Place over a medium heat and bring to the boil. As soon as it comes to the boil, place a lid on and turn off the heat. Allow to sit for 8 minutes, then drain and rinse under cold water until cool enough to handle. Peel the eggs, cut in half lengthwise and set aside.
Top and tail the green beans. Snap the woody ends off the asparagus, and trim the ends off the broccolini. Chop the asparagus and broccolini into thirds.
Bring a pot of water to the boil and add a good pinch of salt.
Add the beans to the water and boil for 2 minutes. Add the broccolini and boil for a further minute. Add the asparagus and boil for a further minute.
Drain the vegetables and rinse under cold water to arrest the cooking. Place the cooked vegetables in a large mixing bowl.
Roughly chop the coriander, mint, chives and spring onion, and add to the mixing bowl.
Squeeze over the juice of 1/4 lemon plus half the olive oil. Season generously with salt and pepper and toss to combine.
Slice the halloumi into 1-cm slices. Place in a separate bowl. Add the harissa, the juice of the remaining 1/4 lemon and the remaining olive oil. Toss to coat the halloumi evenly. (If you're using your hands, wear food gloves!)
Heat a non stick frying pan over a medium heat. Fry the halloumi slices for a few minutes on each side, or until golden brown.
Divide the cooked green vegetables, hardboiled eggs, and halloumi slices between four serving containers.
Makes 4 servings

• Paris 2011
• 3 Days in Paris (2013)
• 2 Nights in Paris (2015)
• 1 Night in Paris (May 2016)
• A Wintry Weekend in Paris (December 2016) + Bistro Paul Bert

Lemon Cheesecake Pudding Cups

Lemon Cheesecake Pudding Cups

Pudding Cups recipe by Sarah Cooks

Lemon Curd recipe adapted from Nigella Lawson's How to Eat

Ingredients

For the lemon curd

2 lemons, preferably organic

2 eggs

2 egg yolks

150 grams caster sugar

100 grams unsalted butter

For the pudding cups

10 grams butter

6 tablespoons graham cracker or digestive biscuit crumbs (approx. 35-40 grams)

1 pinch cinnamon

1/4 cup cream

60 grams cream cheese, at room temperature

3 tablespoons icing sugar

1/4 cup lemon curd

To serve: berries, lemon slices and extra whipped cream

Method

To make the lemon curd

Zest and juice the lemons. Place the zest and juice into a heavy based saucepan. Add the eggs, caster sugar and butter. Place on a low heat, and cook, stirring all the while, until the mixture has thickened and become smooth. Place the lemon curd into a sterilised jar and keep in the fridge. You will need 1/4 cup of the lemon curd for the pudding cups.

To make the pudding cups

Melt the butter, and stir in the biscuit crumbs and cinnamon. Divide the mixture between two serving cups and set aside.

Whip the cream to soft peaks. Set aside.

Beat together the cream cheese and icing sugar. Fold in the whipped cream and 1/4 cup lemon curd.

Divide the mixture between the serving cups. If you are not serving straight away, cover with clingfilm and refrigerate.

Just before serving, decorate the pudding cups with extra whipped cream, berries and lemon slices.

Makes 2

Rose and Strawberry Shortbread Hearts

Rose and Strawberry Shortbread Hearts
Biscuit recipe adapted from Sweet Recipeas, Filling recipe adapted from Sugar and Sparrow

Ingredients
For the Biscuits
1 cup (227 grams) unsalted butter, softened
1/2 cup caster sugar
1 teaspoon vanilla bean paste
2 cups plain flour
1 tablespoon cornflour
40 grams crystallised roses (feel free to use less if yours are very fragrant)
For the Filling
5-6 grams freeze-dried strawberries (or freeze-dried strawberry powder)
1/2 cup (113 grams) unsalted butter, softened 1 teaspoon vanilla extract
1.5 tablespoons (22.5 millilitres) milk
240 grams icing sugar
Pinch of salt

Method
To make the biscuits, beat the butter and sugar in a free-standing mixer until light and fluffy, approximately 5 minutes. Add the vanilla extract and beat for another minute or so. With the mixer on low, add the flour 1/2 cup at a time. Add the cornflour, and mix until combined. Add the crystallised roses and beat on low until combined. Turn the dough out onto a surface and form into a fat disc. Wrap in clingfilm and refrigerate for 30 minutes.
Preheat the oven to 150C and line a baking tray with baking paper.
Roll out the dough on a floured surface to approximately half a centimetre thick. (I like to use half the dough at a time, keeping the other half in the fridge). Cut the dough out using a heart shaped cutter. (Dip the cutter in flour to prevent the dough from sticking). Transfer the hearts to the lined baking tray.
Bake for 8-12 minutes, or until lightly golden and cooked through. Allow to cool slightly on the tray before transferring the biscuits to a wire rack to cool.
Continue rolling, cutting, and baking the remaining dough until it is all used up. Allow to cool completely before filling with icing.
To make the icing... if you are using freeze-dried strawberries, place them in a small food processor and process until powder. Set aside.
Beat the butter in a stand mixer until light and fluffy, approximately 5 minutes. Add the milk and beat until combined. Add the strawberry powder and icing sugar, and beat until evenly combined and fluffy. Add a good pinch of salt and beat in.
To assemble the hearts, spread a heaped spoonful of the frosting onto a heart cookie, then sandwich with another heart. Continue until all the biscuits are done.
Makes approx. 24 biscuit sandwich hearts, depending on the size of your cutters.