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Hot Honey Halloumi Pasta

13th February 2025
by thefoodwife

Serves 2+

I see hot honey everywhere, I recently had it as a drizzle on a pizza, but felt like Iâ€™d like to try it with pasta. This is a super quick make so perfect for busy weeknights.

Iâ€™d recommend serving this with a dressed salad as the vinegar helps cut through the sweetness of the honey in the pasta.

Scale up as required.

Ingredients:

150g pasta, cooked according to the packet instructions (gluten-free if required)

Olive oil

200g Halloumi, cut into 1cm cubes

1 fat garlic clove, finely chopped

Chilli flakes

Runny honey

Step 1: Get your pasta on to cook in boiling salted water and then start heating a frying pan to get your halloumi cooking.

Step 2: Add a dash of olive oil to the frying pan and add the cubes of halloumi. Let it cook for a few minutes undisturbed. Initially liquid will come out of the cheese, and you want this to cook off before moving the cheese in the pan, so it browns nicely.

Step 3: Start turning the cheese when the liquid has evaporated. Add a dash more oil if needed and then add the chopped garlic and chilli flakes (to taste – I used a decent sprinkle).

Step 4: Stir for a minute or two and then add the honey to the pan. Start with a tablespoon. Stir until everything is glossy and coated evenly. When the pasta is cooked, drain and add to the hot honey halloumi in the frying pan. Add a small amount of the cooking water to help everything along. Stir well. Taste to check if you need to add a bit more honey, or chilli flakes.

Serve immediately with a dressed salad.

Greek-inspired Chicken and Rice

30th January 2025
by thefoodwife

Serves 2 (easily scaled up)

Sometimes when itâ€™s cold outside we need to bring some sunshine to our table. This Greek-inspired one pan chicken and rice dish, is perfect for just that. The rice and chicken cook together so the chicken stays juicy and the rice takes on all the wonderful flavours and stays a little crispy on the top. This is easily scaled up, just make sure the dish you cook it in has enough space for the chicken not to overlap.

Ingredients:

4 chicken thighs (bone in, with or without skin)

150g basmati rice

Lemon (zest and juice)

1 tsp dried oregano

Salt and pepper

300ml hot water or stock (chicken or vegetable)

(Lemon infused) olive oil

Step 1: Pre-heat the oven to 180c (fan). Take a deep baking dish and pour in the rice. Spread evenly over the base of the dish and then make four gaps for the chicken thighs to nestle in. Sprinkle over the oregano and lemon zest, along with pepper, salt and a drizzle of olive oil. Gently pour the hot stock (or water) over the rice, avoiding the top of the chicken. Cover the baking dish with foil and bake for 30 minutes.

Step 2: After 30 minutes remove the foil, careful use a fork to fluff the rice a little and return, uncovered to the oven for a further 15 minutes.

Step 3: Remove from the oven, squeeze over the lemon juice and serve.

This is delicious served with a garlic and mint yoghurt and a Greek salad.

Vietnamese-inspired Chicken Wings

30th January 2025
by thefoodwife

Serves 2-4

Salty, hot and sweet and bursting with fragrant flavours, these Vietnamese-inspired chicken wings are perfect served with steamed rice and your vegetable or salad of choice.

Ingredients:

600g chicken wings

4 tbsp fish sauce

2-3 tbsp sugar

1 inch ginger, grated

1 tsp chilli flakes or 1 chilli, finely chopped

1/2 tsp garlic powder or 1 clove of garlic, minced

2 lime leaves, finely chopped (or zest of 1 lime)

2-3 lemongrass stalks, topped and tailed, course outer leaves removed, and finely chopped

Juice of one lime

Step 1: Carefully cut the chicken wings in half through their joint. Mix all ingredients, except the lime juice in a bag or bowl, and add the chicken wings. Leave to marinate for a few hours or overnight.

Step 2: Preheat an oven to 180c (fan) and prepare a baking sheet by spreading the wings carefully (they shouldnâ€™t overlap) and reserve the marinade in the bowl/bag for later. Remember the marinade has had raw chicken in it and must be cooked before eating.

Step 3: Bake for 30 minutes. Remove from the oven. At this stage you can chill the wings until later before reheating in a wok. When you are ready, heat a wok. Add the reserved marinade, the lime juice, along with the cooked wings. Cook until the wings are hot and the marinade has reduced down to create a glaze on the wings.

Serve immediately.

Chicken and Lemon Linguine

26th January 2025
by thefoodwife

Serves 3-4

This quick to cook dinner is perfect for a week-night when you donâ€™t want to be cooking for long. My four-year old helped cook it and he was very pleased with the results.

Ingredients:

300g linguine, cooked according to the packet instructions (gluten-free if required)

1 tbsp olive oil

2 chicken breasts, cut into chunks

1 clove of garlic, crushed or minced

1 Unwaxed lemon, zest and juice

150ml creme fraiche (reduced fat if desired)

30g Parmesan, finely grated

Salt and pepper

Step 1: while the pasta is cooking, heat a frying pan over a medium high heat and add the oil and chicken, cook, turning occasionally until the chicken is just cooked through. Add the garlic, salt and pepper to taste. Along with the lemon zest. Cook for a couple more minutes before lowering the heat and adding the creme fraiche and lemon juice. Stir until combined and then add the Parmesan and stir again.

Step 2: Add the cooked linguine with a little of the pasta water, toss until coated. Check the seasoning and serve with vegetables or salad on the side.

Spooky â€œMummyâ€ Sausage Rolls

12th January 2025
by thefoodwife

Makes 12

A fun twist on sausage rolls for the Halloween season! Using chipolatas and shop-bought ready-rolled puff pastry makes these a super easy activity to make with the kids.

Ingredients:

12 chipolatas

1 sheet of ready-rolled puff pastry

American Mustard

1 egg, beaten

Step 1: Pre-heat the oven to 180c (fan) and line a baking tray with grease-proof paper.

Step 2: Un-roll the puff pastry and brush with a thin layer of the American mustard. Then using a sharp knife cut 24 strips roughly 5mm wide (you will probably have a little bit of pastry leftâ€¦cheese straws anyone??).

Step 3: For each chipolata you will need two strips. Press one end of each strip together to create one continuous strip of pastry. Begin winding it (mustard side in contact with the sausage) around the chipolata. Place them on the lined baking tray. Repeat until all sausages are wrapped.

Step 4: Brush the tops with the beaten egg and bake in the oven for 30-35 minutes until golden.

Allow to cool slightly (or completely) before serving. You can also use some more mustard to dot on some little eyes onto one end of the sausage before serving!

Hot Honey Halloumi Pasta

Greek-inspired Chicken and Rice

Vietnamese-inspired Chicken Wings

Chicken and Lemon Linguine

Spooky â€œMummyâ€ Sausage Rolls

Spooky â€œMummyâ€ Sausage Rolls