We love to eat and we love to cook so we will regularly post a featured recipe or recipes.

If you see a recipe you like or think you might enjoy in the future make sure you print it, as after a month it will be replaced with a new tasty treat to try!

Summer hasn’t left us yet so I’m giving you some easy hot weather recipes.

Have a favourite recipe you’d like to share? Email







Grilled Halloumi Salsa Verde Vegetable Skewers

For the skewers ….
250-500g halloumi cheese, cut into chunks
1 red, 1 green, & 1 yellow pepper seeds removed, cut into chunks
1 red onion, cut into wedges
Cherry tomatoes
2 tbsp olive oil
For the salsa verde ….
½ bunch fresh parsley (optional)
½ bunch fresh tarragon (optional)
2 garlic cloves, roughly chopped
2 green tomatoes

Preparation and Cooking:
Soak wooden skewers in cold water for 15 minutes

For the salsa verde, place the parsley, tarragon, green tomatoes, and garlic into a small food processor.

Blend until smooth and set aside

Thread alternating pieces of halloumi, pepper, onion and tomato onto wooden skewers.

Brush with olive oil and cook the skewers on the BBQ for about two minutes on each side.

Plate two skewers per person

Drizzle some of the salsa verde onto each and serve with mixed salad leaves

A nice dry Riesling such as the Mission Hill, the Viognier-Marsanne from the wine recommendation, Bridge Brewing’s Fuzz Milkshake IPA or Wunderbar Kolsch


Halloumi and Watermelon Skewers With Tamarind Dip


For the marinade …
75ml or 2½fl oz olive oil
1 tsp garlic powder
1 tsp red chili flakes
For the skewers …
500g halloumi, cut into 1in cubes
400g watermelon, cut into 1in cubes
½ baquette, cut into 1in cubes
For the dip …
95g/3½oz tamarind paste (Being a predominantly Asian and Indian ingredient, there are no better places than Asian and Indian food stores to buy tamarind)
60g runny honey (perfect size available at the Cheese Shop)
½ tsp cinnamon
1 small red onion, finely chopped

Preparation and Cooking:
Soak eight wooden skewers in cold water for 15 minutes.

To make the marinade, it’s simple put all the ingredients in a bowl and mix together.

For the dip, mix the tamarind paste, 100ml/3½fl oz water, honey, cinnamon and red onion together in a bowl. Set aside.

Pour freshly boiled water over the halloumi in a bowl and leave for 20 minutes. (This will make the cheese really soft and smooth in the centre when cooked).

To make the skewers, drain the halloumi, then place in a large bowl

Add the watermelon and bread.

Drizzle the marinade over the cheese bread and watermelon

Mix together with your hands.

Skewer cubes of halloumi, watermelon and bread alternately until you run out of skewers.

If there is any marinade left, drizzle all over the skewers.

Cook the skewers for about 8-10 minutes on the BBQ, turning occasionally so that you char each side.

Serve the skewers with the tamarind dip.

A nice dry Riesling such as the Mission Hill, the Viognier-Marsanne from the wine recommendation, Bridge Brewing’s Fuzz Milkshake IPA or Wunderbar Kolsch


Morbier Smoked Salmon and Dried Figs or Apricots

These bite size poppers are a wonderful mix of sweet, salty and creamy.
Can be served either warm or cold!

1 package of smoked salmon
8-10 Figs or
24 plus dried apricots
250g of Morbier
12 small sprigs of rosemary, washed and dried

Preparation and Cooking:
Take each fig or apricot and flatten with the palm of your hand.

Then cut the Morbier into small pieces. Place a slice of the cheese onto each piece of fruit.

Cup the fruit to almost envelop the cheese.

Slice the cold smoked salmon into strips.

Place a piece of salmon on top of each.

Garnish with sprig of rosemary.

Serve as they are or warm slightly in the oven until the cheese starts to melt.

A nice dry Prosecco such as the Santa Margherita Prosecco or a tasty Quail’s Gate or JoieFarm Rose


Raclette Fondue

¼ of your total cheese mixture Raclette cheese
¼ of your total cheese mixture Emmentaller cheese
½ of your total cheese mixture Gruyere cheese
1½ oz of dry white wine per 100 grams of cheese
Splash of fresh lemon juice
Corn starch
1 tsp of Kirsch per 100 grams of cheese
Freshly ground pepper
1 tbsp butter

1) Soak dried mushrooms in cold water for 5 minutes then stir into finished fondue
2) Peel, seed and finely dice tomatoes and stir into finished fondue

Preparation and cooking:
Cut cheese into small pieces, slices or grate

Rub the inside of the fondue pot with the clove of garlic

Brush the inside of the pot with butter

Add the cheese and warm water

Place pot over low heat and mash and stir cheese constantly my Swiss customers will tell you to stir in a figure 8 motion

While melting stir in lemon juice

Do not let the mixture bubble

If the fondue becomes too hot mix a little cornstarch with water and stir a small amount at a time into the fondue until smooth

If mixture is too thick add a few spoonfuls of warm water

Season with pepper

Transfer pot to table top burner set on low heat

Serve with bread cubes, cured sausage with casing removed


Spicy Chorizo Chili Raclette:

5 oz or 150 grams cooked or dried chorizo sausage
5 pickled peperoncini (also known as Tuscan peppers, Italian sweet peppers, or golden Greek peppers)
1 small bunch cilantro
1 (16oz) can of chili beans
Salt & Pepper to taste
2 tbsp olive oil
2 garlic cloves or crushed garlic equivalent
1 cup frozen corn
200g sliced sharp cheddar (2 or 3 year!)

Preparation and cooking:

Peel and chop chorizo into small pieces

Cut pickled peppers into rings

Chop Cilantro

Drain beans

Combine all of these ingredients with beans

Add salt and pepper to taste

In small sauce pan heat oil on medium

Add crushed garlic and corn to sauce pan. Braise until garlic softens and corn is warm

Add bean combination to garlic/corn mixture
(This mixture can be done in advance and refrigerated until your guests arrive)

Distribute bean mixture into individual cooking trays and top with cheese.

Cook under cooking element for 8-10 minutes


Stilton Cheesecake with Rosemary and Walnut Crust
~Shared by Miki Nash


For Crust
1 cup chopped walnuts
1 heaped tsp rosemary
1 Tbsp melted butter

For Cheesecake:
2 x 250 g packs of soft cream cheese
2 eggs
200g of stilton cheese, crumbled
1 Tbsp Dijon mustard (optional)
½ Tsp ground pepper

Preparation and cooking:
Preheat oven to 325 F

Walnut Crust
In bowl, combine walnuts and rosemary.
Stir in melted butter.
Press onto bottom of greased 7-inch spring form pan.
Set aside.

Stilton Cheesecake
In a large bowl, beat cream cheese with eggs and Dijon mustard until smooth.
Stir in crumbled stilton cheese and mix well.
Add ground pepper.
Pour over prepared crust
Bake in centre of oven for about 50 minutes or until the cheesecake is set around the edge and the centre is still slightly soft.
Turn off oven and let stand in the oven for a further hour.
Transfer spring form pan to rack and let cool completely.
Cover with plastic wrap and refrigerate until chilled, 4-5 hours.
Garnish with whole walnuts and a sprig of rosemary or dried rosemary leaves.
Bring to room temperature before serving.

Suggestion – make ahead and refrigerate for up to a couple of days or freeze in air tight container for up to a month.

Serve as an appetizer with crackers and jalapeno jelly.