Leftover Magic: Bulgur Salad with Fried Halloumi

One day, I had some leftover bulgur from a meal earlier in the week. Rather than letting it go to waste, I decided to turn it into a fresh and flavorful side salad. Bulgur is such a versatile grain, and it pairs beautifully with Mediterranean flavors, so I raided my fridge for inspiration and ended up creating a dish that was both simple and satisfying.

I served the bulgur with chopped tomatoes, olives, red onion, and red bell pepper, then dressed it all in a splash of balsamic vinegar for a tangy kick. The combination of juicy tomatoes, the briny bite of olives, and the crunch of red onion made the salad light and refreshing. It was the perfect base for something a little heartier.

As I was prepping, I remembered I had a block of halloumi sitting in the fridge, waiting to be used. If you haven’t tried halloumi before, it’s a firm, salty cheese with a uniquely satisfying texture that holds up beautifully when fried. I sliced it up, tossed it into a hot pan with a little olive oil, and let it sizzle until golden and crispy on the outside. When I paired the crispy fried halloumi with the tangy, nutty bulgur salad, it was the perfect dinner—delicious, balanced, and completely vegetarian! 

This dinner came together in no time, thanks to the leftover bulgur and a few fridge staples. It’s a great reminder that you don’t need a complicated recipe to whip up something tasty. You can throw in whatever veggies you have on hand. Cucumber or spinach would work just as well. Plus, bulgur is packed with fiber, making it a healthy base for any salad. Fried halloumi is one of my favorite vegetarian proteins. Its crispy edges and chewy interior add such a satisfying bite to any dish, especially when paired with fresh ingredients like this.

 

Ingredients:

1 cup cooked bulgur (leftover or freshly made)

2 tomatoes, diced

1/2 cup black or green olives, halved

1/2 red onion, thinly sliced

1 red bell pepper, diced

2 tablespoons olive oil (for frying the halloumi)

3 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh herbs like parsley or mint (optional)

200g halloumi, sliced

Method:

In a large bowl, combine diced tomatoes, olives, red onion, and red bell pepper. Drizzle with balsamic vinegar and season with salt and pepper to taste. Toss well to combine.

Heat olive oil in a frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until they are golden and crispy. Be careful not to crowd the pan, so the halloumi fries evenly.

Plate up the bulgur, the salad and top with the freshly fried halloumi. You can sprinkle some fresh herbs like parsley or mint on top for extra flavor if you like.

I simply love vegetarian dinners! They are often so fresh and full of vibrant flavors that I don’t even miss the meat. This meal is a great example of how leftovers and a little creativity can turn into something special.

Enjoy!

 

Chicken sandwich with pickled red onion

Last weekend I was in the mood for a quick and delicious meal using the leftover chicken we had, transforming it into something nice. I made a mouthwatering Chicken Sandwich with Pickled Red Onions. This sandwich was not only bursting with flavour but also incredibly easy to make, especially when you have some leftover chicken on hand. Plus, with the addition of a special KFC-style buttermilk mayo, every bite was a delight. Let's dive in!

Ingredients:

 Leftover cooked chicken (shredded or sliced)

1 cup pickled red onions (homemade or store-bought)

4 burger buns or sandwich rolls

KFC-style buttermilk mayo (store-bought or homemade)

Fresh basil leaves

Optional: Sliced tomatoes, avocado, cheese

Method:

 1.       If you haven't already, shred or slice your leftover cooked chicken into manageable portions.

Ensure you have your pickled red onions ready. If you haven't made them yet, check out my quick pickled red onion recipe.

Gather the rest of your ingredients, including the burger buns or sandwich rolls, KFC buttermilk mayo, basil leaves, and any optional toppings you desire.

2.       Take each burger bun or sandwich roll and spread a generous amount of KFC-style buttermilk mayo on both the top and bottom halves. Layer the bottom half of each bun with a portion of shredded chicken, followed by a hearty helping of tangy pickled red onions on top of the chicken, basil, and any other topping of choice. Finally, place the top half of the burger bun or sandwich roll on top to complete the sandwich.

Pair them with your favourite sides, such as potato chips, coleslaw, or a crisp green salad, for a satisfying meal.

Don't forget to have plenty of napkins on hand, as these sandwiches can get delightfully messy with each flavourful bite!

With just a few simple ingredients and a little creativity, you can transform your leftover chicken into a culinary masterpiece. This Chicken Sandwich with Pickled Red Onions is a testament to the beauty of using what you have on hand to create something truly delicious. 

 Enjoy!

Hearty Vegetable Chili

This winter, we've experienced many chilly days with snowflakes swirling lazily outside. One day, my kids craved something warm and comforting, so I made them a hearty chili filled with tender veggies, beans, and a blend of savory spices. They liked it!

As we were sitting and eating, I thought to myself: with each spoonful, we're not just enjoying a meal; we're creating cherished memories together. That said, my kids did pick out some of the veggies and bickered about who would take the last cucumber on the side 😊

Ingredients:

4 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

Half aubergine, diced

1 can of  tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn kernels

1 cup frozen peas

2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

 Rice, cooked according to package 

Method:

1.     1. Hat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

 2. Add diced carrots, aubergine, bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and brown a bit.

3.       3. Stir in ground cumin, coriander, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.

 4. Add can of tomatoes, kidney beans and frozen corn kernels and peas to the pot. Stir in vegetable broth and tomato paste, mixing well to combine all ingredients.

5.      5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, stirring occasionally, to allow the flavors to meld. Taste the chili and adjust the seasoning with more salt and pepper if needed, according to your preference.

 6. Serve the vegetable chili into plates and garnish with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime juice as well as rice. 

Enjoy!

Salmon baked with creme fraiche - recipe

We often enjoy rice with some kind of stew or curry at home because it's the kids favorite dish. 

However,it is also important to incorporate fish into our diets. My favorite way of enjoying fish is by baking it in the oven and serve it with boiled potatoes, which is what this recipe will focus on. Baking salmon fish with a delightful creme fraiche sauce. 

Ingredients:
4 salmon fillet
1 container of creme fraiche
6-7 boiled potatoes
steamed vegetables
cherry tomatoes
herbes de Provence
paprika powder
salt and pepper

Method:

1. Place the salmon fillets in an ovenproof dish. Mix the creme fraiche with the herbs and spices, and pour the mixture over the fillets. Add halved cherry tomatoes on top. Bake in the oven at 200 degrees for about 30-40 minutes, or until the fish is cooked through and golden.

2. Serve the baked salmon with boiled potatoes and steamed vegetables such as broccoli, carrots, and cauliflower. Enjoy this flavorful and nutritious meal!

Enjoy!

Creamy Potato Salad - recipe

As someone who appreciate the simplicity and versatility of salads, I often find myself turning to them for hearty yet light dinners. To elevate de dish and make it more substantial, I love incorporating potatoes into the mix. This is a delightful recipe for a creamy potato salad that strikes the perfect balance between refreshing flavours and satisfying textures. Whether served alongside grilled chicken or steaks at a BBQ or enjoyed as a standalone dish, this salad is sure to impress!

Ingredients:

4-5 potatoes

1/2 cup creme fraiche

handful of radishes, thinly sliced

1 spring onion, chopped

handful of fresh herbs, such as basil and mint, chopped

2-3 tbsp Dijon mustard

salt and pepper, to taste

garlic powder

paprika powder

Method:

1) Start by boiling the potatoes until they are tender. Once cooked, allow them to cool down to room temperature.

2) While the potatoes are cooling, prepare the vegetables and herbs by chopping them into bite-sized pieces.

3) In a mixing bowl, combine the creme fraiche with Dijon mustard, adjusting the quantities to achieve your desired level of creaminess and tanginess. Season the mixture with salt, pepper, garlic powder, and paprika powder according to your taste preferences.

4) Once the potatoes have cooled, chop them into cubes and add them to the bowl with the creamy dressing. Let the flavours mix nicely in the fridge for about 30 minutes before serving it.

Enjoy!

Leek and potato soup - recipe

When we're all feeling under the weather, I usually opt for something simple yet comforting. A warm soup is always a hit, especially with the kids. One recipe that came to mind a few days ago was this easy-peasy leek and potato soup. It's increadible tasty and surprisingly filling, guaranteed to boost your energy levels after just one bowl. 

Ingredients:
1 whole leek, sliced
4-5 potatoes, diced
2-3 tbsp cream fraiche
1 tsp cumin, ginger and nutmeg
1 small onion

2-3 tbsp oil

salt and pepper to taste

Method:
1. Slice the leek and onion, then add them to a deep non stick pot with a few tablespoons of oil. Fry them over medium heat until softened. Peel and dice the potatoes, then add them to the pot. Mix well and season with the spices, salt, and pepper to to taste.

2. Pour in a few cups of boiling water and  add the cream fraiche. Let the soup simmer for a good 20-30 minutes.

3. Once the potatoes are tender, blend the soup until smooth and silky using a food blender. If it's too thick, add more boiled water until you reach your desired consistency. Serve hot with a fresh baguette on the side.

Enjoy!