As a first time gardener I’m very excited to see how my
garden is currently blooming. I’m growing alpine strawberries which are just
starting to ripen, I’m so excited to taste them!
They remind me of Grammy and Gramps’
garden, they’d send me outside with washed out old plastic fruit pots* to
collect hundreds of these tiny red morsels of delight. No need for sugar or
cream, Grammy and I would gobble up handfuls of them and they’d be gone in
minutes. But back to today’s recipe, other than strawberries my herbs in are
going crazy and I have so much sage I just don’t know what to do with it.
Well,
here was one idea I had (that I think went quite marvellously) and I’ll
be serving it up as a starter at my next dinner party.
Ingredients
250g Halloumi Cheese (1 pack)
100g pancetta (6/7 slices)
Sage Leaves
Slice the halloumi 1cm thick.Lay a sage leaf on each slice and then wrap with the
pancetta (1 slice should just do a piece of halloumi).
Heat a heavy based pan and place the parcels in. Cook on one
side until the pancetta is golden and crispy, then turn and do the same on the
other. The halloumi should be slightly soft in the middle.
The third piece unwrapped itself as I only had half a slice of pancetta left |
*I’ve never known anybody to be as economical as Grammy and Gramps.
Notes, doodles and lists were written on the back of envelopes, no margarine
tub was thrown away and if you’ll believe it she’d wash out clingfilm and dry
it on a mini line in the kitchen. I think she’d be really happy to see the
growing eco-friendly trends now.
One such doodle by Gramps |
Hey this looks lush! Really like your blog, just started my own http://duckslovebread-suze.blogspot.co.uk/ xxx
ReplyDeleteThanks Susannah, just had a quick look at yours and looking forward to giving it a proper read when I have the time. Oh and if you make these bear in mind they are very salty, I'd suggest having something sweet to dip them into. xx
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