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







Camembert and Wild Mushroom Crostini
This recipe came from one of my supplier’s website!
A mushroom lovers’ dream – Tastes best when cooked outdoors, and you are surrounded by the great outdoors!

250g Le Rustique Camembert or Brie D’Meaux sliced
12 to 18 ½-inch slices of baguette, cut on the bias (par baked Baguettes available at the shop!)
450 g mushrooms (use one or more types of shitakes, cremini, and/or oyster mushrooms), cleaned and diced
1 bunch Swiss chard, washed, stems separated and chopped finely, leaves chopped roughly
1 finely chopped shallot
3 tbsp butter
2 tbsp olive oil
1 tbsp finely chopped parsley
Salt and pepper to taste
Fresh thyme for garnish

Preparation and Cooking:
Heat 1 tbsp of butter and 1 tbsp of oil in a sauté pan over medium-high heat.

Add the mushrooms and cook for 8-10 minutes until water from the mushrooms has evaporated, stir often.

Add 1 tbsp of butter and the chopped shallot.

Sauté another 2 to 3 minutes and season with salt and pepper.

Add the parsley, remove from pan and set aside.

In the same pan, heat 1 tbsp of olive oil.

Add the Swiss chard stems and sauté for 4 to 5 minutes until beginning to soften.

Add the leaves and 1 tbsp of butter.

Once the leaves start wilting, mix well and season with salt and pepper.

Cook another 2 to 3 minutes. Remove from heat and set aside.

Preheat the oven to 350 °F (180 °C).

Place bread slices on a lined baking sheet and drizzle with olive oil.

Bake for 2 to 3 minutes on each side.

Garnish each piece of bread with 1 tbsp of cooked Swiss chard, top with 1 tbsp of mushrooms and 1 slice of Le Rustique Camembert.

Finish with a small sprig of thyme.

Return to oven for 1 to 2 minutes until cheese starts to melt.

Serve immediately.

Pair: Try with a Pinot Blanc or the recommended Pinot Noir


Multi Coloured Tomato and Blue Cheese Salad

1-2 tbsp Olive oil
3-5 tomatoes of various shapes sizes and colours
1 tbsp Balsamic Vinegar Reduction
Arugula leaves

Preparation and Cooking:
Lay slices of yellow, orange and green tomatoes on a bed of arugula leaves.
Season layers with salt and pepper
Garnish with crumbled blue cheese, a dash of olive oil and a drizzle of balsamic vinegar reduction.

Pair: With your favourite white or rosé.


Spicy Grilled Chicken Salad
Adapted from one of my supplier’s website!

150 g Caribbean Cheddar (spicy!) Don’t want it spicy try some Landana Mature
7 oz. (200 g) chicken filet
7 oz. (200 g) green seedless grapes
5.3 oz. (150 g) toasted chopped nuts (for example, mixed nut mix, or some or all of ….walnuts, cashews, almonds, pumpkin seeds, pine nuts etc.)
2.6 oz. (75 g) mixed lettuce

3 tbs. olive oil|
1 tbs. mustard
1 tbs. white wine vinegar
1 tbs. honey
Salt and pepper

Preparation and Cooking:
Cut the chicken filet into strips about 2 cm long

Grill chicken in a grill pan or on BBQ.

Halve the grapes.

Cut the cheese into small chunks

Combine the mixed lettuce, grilled chicken, cheese, grapes and the nut blend in a serving dish.

Then mix the dressing ingredients and sprinkle over the salad.

Delicious with fresh Italian or French bread.

Your favourite white or a refreshing rosé


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