Crumbed Haloumi with Cranberry Sauce

This is a delicious starter to any meal, and makes for a nice snack as well when you are feeling like indulging. Not quite finger food, as the cheese can tend to break when dipping it into the sauce - best to eat it with a fork and knife. Really yummy and definitely a flavour combination I love!

I made the cranberry sauce using my Thermomix but you can do so on the stove top or even cheat and buy some ready made cranberry sauce.

Crumbed Haloumi with Cranberry Sauce

Makes approx. 16 pieces

Cranberry Sauce

100g dried cranberries

10g caster sugar

85g water

Crumbed Haloumi

180g block of Haloumi cheese

1-1.5 cups of breadcrumbs

Salt and pepper to taste

1-2 eggs

Oil

1. To make the sauce, combine cranberries, sugar and water in Thermomix and cook for 8 minutes/100degrees/speed 2. Scrape down sides.

2. Mix for 10 seconds/speed 6. If you feel it needs more water, you can add some more and cook again for 1 minute/100 degrees/speed 2. When happy with consistency, set aside to cool.

3. Beat eggs in one bowl and set aside.

4. Pour breadcrumbs into another bowl and season lightly with salt and pepper.

5. Slice Haloumi into approximately half centimetre pieces.

6. Dip Haloumi pieces into egg and then into breadcrumbs to coat.

7. On medium heat, shallow fry Haloumi pieces until a light golden brown in colour.

Roasted Hazelnut and Cranberry Dark Chocolate Bark

 Tempering chocolate is probably one of those things I would never have attempted....anything that involves getting chocolate to a certain temperature sounds tricky. I watched contestants on reality food shows attempt it plenty of times, sometimes with stunning success and sometimes with disastrous results. I know that chocolate once tempered has to be thin, glossy and that you should hear a "snap" when breaking it.

This is the closest I have come to tempering chocolate - using my Thermomix! I've had both "good" and "better" results and in this process I've learned that the most important aspect of tempering chocolate (apart from the temperature), is the need to work quickly!

This recipe is for the hazelnut and cranberry version but I've also made it with dried apricots and a mix of other nuts. I've also made a kid friendly version as can be seen in pictures below. You can basically use anything that takes your fancy - be as creative as you like!

If you don't have a Thermomix, you can still certainly try this recipe - either by using a thermometer and getting the chocolate to required temperatures or by creating a thicker, non-tempered version.

Roasted Hazelnut and Cranberry Dark Chocolate Bark 

125g hazelnut kernels

80g dried cranberries

200g dark baking chocolate

1. Line a baking tray with baking paper or foil and set aside.

2. Chop hazelnuts for 5 seconds/speed 5. Set aside and clean bowl.

3. Dry roast hazelnut pieces in a fry pan on stove top for a couple of minutes, then set aside ready to use.

4. Roughly chop cranberries to desired size. I did this by hand.

5. Place 150g of the chocolate in broken up pieces into the Thermomix. Chop for 5 seconds/speed 9. Scrape down sides of bowl if necessary.

6. Melt chocolate for 4 minutes/50 degrees/speed 2. Scrape down sides if required.

7. Immediately add remaining 50g of chocolate in broken up pieces and melt for 1 minute/speed 2. Do not select a temperature. It will have come down to the required temperature on its own.

8. This is where you need to work really quickly before the chocolate cools and sets. Pour it onto your pre-lined baking tray and using a knife or spatula, spread it out thinly. Then sprinkle with the hazelnuts and cranberries.

9. Place tray in fridge for 30 minutes or until set. Once set, you can break it up ready for serving. 

A kid-friendly version topped with Hundreds and Thousands as well as broken up M&Ms.

A mixture of the two above once broken up. You can see how thin the chocolate is!

The first one I ever made: dried apricots, cranberries & mixed nuts.

Yet another version with slivered almonds and cranberries.

Carrot & Walnut Cupcakes with Cream Cheese Frosting

Sometimes all you need are cupcakes...and when they are as delicious as these carrot and walnut ones, you'll find it hard to stop at just one.

I have included both Thermomix and traditional recipe details for this one because it's just too good not to share with everyone. They just melt in your mouth. Hope you enjoy!

Carrot & Walnut Cupcakes with Cream Cheese Frosting

Makes 12

Cupcakes

50g (or 1/2 cup) walnuts

210g (or 3-4 whole) baby carrots*

130g (or 1 cup) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate soda

1 teaspoon ground cinnamon

1 teaspoon salt

130g (or 2/3 cup) light olive oil

120g (or 2/3 cup) caster sugar

2 eggs

* Once grated, you should have 1 1/2 cups if using traditional recipe.

Frosting

60g cream cheese (I use Philadelphia)

30g butter, softened

1/2 teaspoon vanilla essence

50g (or 3/4 cup pure icing sugar)

1. Chop walnuts. If using a Thermomix, chop for 4 seconds/speed 4. Set aside.

2. Peel and grate carrots. If using a Thermomix, peel and roughly chop into thirds. Then grate/chop for 10 seconds/speed 9. Set aside.

3. Sift flour, baking powder, bicarbonate soda, cinnamon and salt into bowl. If using a Thermomix, simply measure into bowl and mill for 10 seconds/speed 9.

4. For those working without a Thermomix, combine oil, sugar and eggs in a separate bowl and then mix the two lots together until well combined. Thermomix owners, add oil, sugar and eggs directly to bowl with other ingredients and mix for 20 seconds/speed 5.

5. Add previously set aside walnuts and carrot to the mixture and blend well. Thermomix users, mix for 20 seconds/speed 5.

6. Spoon mixture into individual cupcake cases and bake in 180 degree Celsius fan forced oven for approximately 20 minutes or until cooked through.

7. For the frosting, place cream cheese, butter and vanilla in a bowl and beat until pale. Thermomix users, place cream cheese, butter and vanilla in bowl and whip for 20 seconds/speed 3.5.

8. Gradually add icing sugar until combined. Thermomix users, add icing sugar and beat for 10 seconds/speed 4. Scrape down sides and repeat.

9. Once cupcakes have cooled, pipe a dollop of the frosting onto the centre of each one. If you want the tops of cupcakes completely covered, you will need to double the frosting recipe.