Veggie and halloumi fritters with yoghurt, mint and coriander dip

Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had our evening meal. It was one such weeknight and around 9pm in the evening. I was tired and knew that we were going to have a heavy dinner the following day so I was looking for a light lunch recipe. I’d come across this recipe on taste.com.au and had stocked up on halloumi and zucchini/courgette earlier in the week. However, on that night I decided to jazz it up a bit and I don’t regret it at all! In fact, I declare it the ultimate savoury snack made with fridge leftovers – particularly veggies that are starting to look a bit sad. I’m sorry I didn’t take more pictures of the earlier steps. Hope you will give it a go and let me know what you think at canwehavesomerasam@gmail.com

 

Halloumi-veggie-fritters with a mint, coriander and yoghurt dip

Halloumi-veggie-fritters with a mint, coriander and yoghurt dip

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Moroccan inspired roast vegetable soup

I know it is summer in the Northern hemisphere but England hasn’t shown many promising signs of it yet. So, soups are not quite off the menu. My soup recipes are usually inspired by something I have tasted at a cafe/restaurant or by what’s leftover in the fridge before the next grocery delivery. This one falls into the latter category.

I usually have roast vegetables with a green salad and cheese but as I said, the fridge was yet to be restocked and feta wasn’t to be found. In addition, I’d just returned from a work trip to Norway where I’d overdosed on their cheese (Brunost) until my belly hurt. So I was intentionally avoiding cheese. In addition, it was yet another rainy day in England and soup seemed like just the thing for dinner. Ras-el-Hanout (http://en.wikipedia.org/wiki/Ras_el_hanout) is the main flavouring  in this soup as I wanted to make something not spiced with chilli but still flavoursome.  You can change the spices used to suit your taste. Also, I really don’t like using stock to make soup as it takes away from the natural taste of the vegetables used.

When I say “Soup for dinner”, the usual response I get from my partner is “as a starter right ?”. I think we both agreed at the end of dinner that a roast vegetable soup is more than just a starter. Hope you try it and like it!

Moroccan inspired roast vegetable soup

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